Supermarket Perimeter - December 2020 - 3

Editor's note

Editorial
JOHN UNREIN
Editor
ANDY NELSON
Managing Editor
EMILY PARK
Digital Associate Editor
Publishing
TROY ASHBY
Publisher
JAMES BODDICKER
National Sales Manager
LILY ALVAREZ
Sales Manager Classified Ads
MICHAEL BARBEE
Audience Development Director
DUSTIN PICKMAN
Audience Development Analyst
LINDSEY SHERIDAN
Audience Database Specialist
CARLEA SCHULER
Audience Development Coordinator
JON HALL
Director of Digital Media
CARRIE FLUEGGE
Digital Advertising Manager
NORA WAGES
Advertising Manager
ANNIE FOURNIER
Advertising Coordinator
ELISABETH SPILLMAN
Design Services Manager
MARJ POTTS
Production Specialist
BECKY WHITE
Senior Design Consultant
FIONA DANKER
Graphic Designer
JIM WHITE
Promotions Manager
ABBY CHRONISTER
Promotions Media Designer

Growing
grocerants

If you can't take the family to the restaurant, bring
the restaurant to the grocery store, and the family
will meet them there.
OK, as marketing slogans go, it's a bit clunky. But what it describes could be a saving
grace for many restaurants struggling during COVID - and an opportunity for retail grocery
deli/prepared foods departments.
Modesto, Calif.-based retail chain Save Mart is the latest retailer to partner with restaurants in its service areas, bringing the restaurants' foods into their perimeters and selling
them there.
Launched on a test basis in November, Save Mart's effort is aimed at helping struggling
restaurants during the pandemic.
As part of the program, The Tipping Point, Save Mart's instore restaurant, is being turned
over to one of Modesto's most popular restaurants, Surla's, and its beloved chef, John Surla.
Surla's pop-up brunch menu at Save Mart features three popular items - Stuffed French
Toast ($10), Eggs Benedict ($12) and Steak and Eggs ($15) - all served with country-style
potatoes and fresh fruits. All sales will go directly to the restaurant.
Save Mart will be announcing additional restaurant participants in the coming weeks, and
count on seeing similar news from other retailers and restaurants.
Maeve Webster, president of consultancy Menu Matters, said that with so many consumers concerned about dining out, grocery stores are innovating, taking cues from restaurants
and creating options that allow consumers to experiment more at home but easily and with
minimal stress.
" I've seen really interesting family pack meal kits that require some preparation but
offer full meals for larger groups in the perimeter, more interesting prepared options that
take cues from trends in foodservice, efforts at allowing customization, etc., " she said.
" Grocerants were an interesting option before the pandemic but now they could be a really
viable and appealing alternative to restaurants for many consumers. "
Like many trends that took root during COVID, this is one that could have staying power
after the pandemic is over, providing opportunities for deli/prepared departments to keep
evolving and growing.

WHITNEY HARTMAN
Sales Coordinator
Corporate
CHARLES S. SOSL AND
Chairman and CEO
L. JOSHUA SOSL AND
President
STACI GRECO
Chief Financial and
Administrative Officer
MEYER SOSL AND
Chief Operating Officer
and Executive Editor
JIM SAL ADIN
Chief Marketing Officer

ANDY NELSON
anelson@sosland.com

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DECEMBER 2020 - 3


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Supermarket Perimeter - December 2020

Table of Contents for the Digital Edition of Supermarket Perimeter - December 2020

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