Friday, February 23, 2018

Traditional Grocery Stores Must Evolve or Fade Away


If success does leave clues and it does, traditional grocery stores need to be authentic and customer relevant according to Steven Johnson, Grocerant Guru® at Tacoma, WA based Foodservice Solutions®. With 50% fewer traditional grocery stores today than in 2005 the writing is on the wall evolve with consumers or simply fade away.
In a new study from Phononic titled “The Store of the Future” found: Eighty-nine percent of Americans (89%) reported they want to shop in a grocery store that understands how to make buying an easier/more efficient experience. Eighty-five percent said grocery stores should make it easier to find merchandise. Clearly traditional grocery stores still don’t understand consumers need set.
In addition, 50% of consumers said supermarkets haven’t figured out how to use technology like other retailers. More than half (56%) said if grocers don’t enter the modern age, people will look for other ways to get their food.
The study went on to find Grocers’ first priority should be to use technology to preserve food quality. Ninety two percent of shoppers said it is important for consistent temperature control of all cold products they sell. More than three-quarters (79%) of consumers said they should consider smart technology in a refrigerated unit to find recipes, or the right pairings for cheese and other foods.
The tide has turned and consumer have been migrating from traditional grocery stores and sit down restaurants too new non-traditional outlets selling grocerant niche Ready-2-Eat and Heat-N-Eat fresh prepared food according to Johnson.

Now that Millennials have overtaken baby boomers as the largest generation, the number one beneficiary of that migration is the Convenience store sector according to Johnson.  C-stores are leaning fast how to leverage the customer inflow from The 65 Inch HDTV Syndrome.  Regular readers know that The 65 Inch HDTV Syndrome is a key driver of customer migration.  Consumer want Ready-2-Eat and Heat-N-Eat fresh food mix and match meal options.


Foodservice Solutions® specializes in outsourced business development. We can help you identify, quantify and qualify additional food retail segment opportunities or a new menu product segment and brand and menu integration strategy.  Foodservice Solutions® of Tacoma WA is the global leader in the Grocerant niche visit Facebook.com/Steven Johnson, Linkedin.com/in/grocerant/ or twitter.com/grocerant


Thursday, February 22, 2018

Fast Food Price Points Matter at Taco Bueno

Grocerant niche Mix & Match meal bundling continues to drive retail foodservice success according to Steven Johnson, Grocerant Guru® at Tacoma, WA based Foodservice Solutions®. Regular reader of this blog know that when you combined with a value price point with Ready-2-Eat meal components it has become the dominate driver of the fast food success platform. 
One company that understands mix & match value price point competition is Taco Bueno. For those of you who don’t know Taco Bueno is a Texas-based Tex-Mex fast food chain that announced it is bringing back its popular $5 Box, offering die-hard customers delicious combinations at a compelling price.
This time around Taco Bueno is edifying the $5 Box with two combination options are available:
1.       The $5 Muchaco Box includes one beef muchaco, one party crispy beef taco, one party bean burrito, one small bag of chips with the all new crispy chips and all new signature queso, and a 22-ounce drink.
2.       The $5 Combo Burrito Box includes one combo burrito, one party bean burrito, one small bag of chips with the all new crispy chips and all new signature queso, and a 22-ounce drink.
Sarah Beddoe, chief marketing officer at Taco Bueno Restaurants stated “The return of the $5 Box is truly based on consumer demand. We’ve been receiving daily requests from our more than 500,000 Buenoheads via social media and other channels to bring it back. And we are listening.”
Consumers are dynamic not static and food retailers must by dynamic as well according to Johnson.  The retail foodservice price, value, service equilibrium is resting and food retailers must be mindful that part of the reset is customer relevance.  If you listen and respond to your customers you will come out on the winning side of success. 

Are you trapped doing what you have always done and doing it the same way?  Interested in learning how www.FoodserviceSolutions.us can edify your retail food brand while creating a platform for consumer convenient meal participationdifferentiation and individualization?  Email us at: Steve@FoodserviceSolutions.us or visit:  www.FoodserviceSolutions.us for more information.


Wednesday, February 21, 2018

C-Stores Grocerant Niche Prepared Food = Success


The tide has turned and consumer have been migrating from traditional grocery stores and sit down restaurants too new non-traditional outlets selling grocerant niche Ready-2-Eat and Heat-N-Eat fresh prepared food according to Steven Johnson, Grocerant Guru® at Tacoma, WA based Foodservice Solutions®.
Now that Millennials have overtaken baby boomers as the largest generation, the number one beneficiary of that migration is the Convenience store sector according to Johnson.  C-stores are leaning fast how to leverage the customer inflow from The 65 Inch HDTV Syndrome

According a new study Realities of the Aisle study, 16 percent of millennials said they visit a convenience store daily, which is five percentage points higher than any other generational group, and just one percentage point less than the number of millennials who opt to shop ecommerce retailers such as Amazon every day.

When millennials head to a convenience store, they are looking to fill up their gas tank and grab a bite to eat. Seventy-three percent purchase gasoline at a c-store once a week, compared to 71 percent of other generations, contradicting the conventional wisdom that millennials as a group are driving less. Many of these trips for gas also include in-store purchases.

The 2018 study shows that 61 percent of millennial respondents have purchased prepared food at a c-store in the last month, with sandwiches, pizza and hot dogs proving to be the most popular. However, millennials are more or less split when it comes to whether or not they prefer made-to-order food (45 percent) or prepacked/grab-and-go items (43 percent).

What new portable fresh food offerings is your company offering consumers?  The 65 Inch HDTV Syndrome continues to influence consumers today.  In fact since the first findings came out in 2012 consumer increasing reference the ‘comfort’ of watching their HDTV at home 3.9% more in 2018 than in 2012 as a reason to seek Ready-2-Eat and Heat-N-Eat fresh prepared food for home consumption.

Success does leave clues www.FoodserviceSolutions.us  is the global leader in grocerant niche business development.  We can help you identify, quantify and qualify additional food retail segment opportunities.  Has your company had a Grocerant ScoreCard completed a Grocerant Program Assessment, or new Grocerant niche product Ideation?  Want one?  Call 253-759-7869 Email: Steve@FoodserviceSolutions.us


Tuesday, February 20, 2018

Shake Shack Fresher Faster Growth

Success does leave clues and Shake Shack has picked up the best of food industry clues and is using them to drive top line sales and bottom line profits too fuel incremental growth according to Steven Johnson, Grocerant Guru® at Tacoma, WA based Foodservice Solutions®.
One clue that Shake Shack  has picked up is do what the customer wants and customer demand for Shake Shack food has been tremendous.  To meet the demand Shake Shack plans to accelerate its growth with a new platform “kiosk-units”.  The new platform will allow it to open more restaurants in 2018 that it  has ever  opened in one fiscal year according to the company.
Shake Shack plans to open 32 to 35 new domestic company-operated restaurants in 2018, along with 16 to 18 licensed units. The aggressive growth will continue into 2020. Shake Shack CEO Randall Garutti stated “By 2020, we intend to have more than doubled our current Shack base to at least 200 domestic company-operated Shacks and at least 120 global license Shacks,” … “We want to nearly double our total revenue to over $700 million.”
Why should you care well Shake Shack anticipates the average annual sales volume for total domestic units to be between $4.1 million and $4.2 million for 2018. The team at Foodservice Solutions® thinks that the sales numbers reflect the proper implementation of previous success clues that Shake Shack picked up.  What clues are fueling your next success steps? How are you prepared to evolve in 2018?
Shake Shack has found the new electricity to fuel its growth in kiosk units as a new platform. Where is your brand getting its swag, your mojo, to drive growth? If there is there is one dominate element that can power incremental success within the restaurant sector over the coming years it is what Johnson calls it the new electricity that is strategic partnerships.   
 The new electricity must be very efficient for the supply and includes such things as regional fresh foods, urban farming (produce, seafood, etc.), Chefs, Consultants, local wine, and local beer, autonomous delivery, consultants, chefs, cashier-less retail, cash-less payments, digital hand held marketing and outside-eyes.

Are you ready for some fresh ideations? Do your food marketing tactics look more like yesterday that tomorrow?  Visit www.FoodserviceSolutions.us for more information or contact: Steve@FoodserviceSolutions.us Remember success does leave clues and we just may have the clue you need to propel your continued success. 

Monday, February 19, 2018

The Pizza Press Brewing Success

Nothing much goes better with Pizza than beer and the team at The Pizza Press, is expanding brand relevance with it thinks is its new electricity craft beer. The consumer is dynamic not static according to Steven Johnson, Grocerant Guru® at Tacoma, WA based Foodservice Solutions® and The Pizza Press is evolving with consumers that is dynamic and a sign of how to build brand relevance.
The Pizza Press new unit will featured an elevated beer bar experience including vintage beers, a more extensive wine list, upscale seasonal ingredients and an enhanced bar and patio, complete with a custom fire pit. Johnson believes there is one dominate element that will power success within retail foodservice over the coming years.

Johnson calls it the new electricity that is partnerships specifically strategic partnerships.   The new electricity must be very efficient for the supply and includes such things as fresh food, sustainable packaging, local beer & wine, urban farming (produce, seafood, etc.), autonomous delivery, cashier-less retail, cash-less payments, digital hand held marketing. The Pizza Press has found it  in breweries.

Food companies the ilk of Restaurants Supermarkets, Conveniences Stores, Dollar Stores, and Department Stores selling food that want to survive the next generation of retail must embrace the artificial intelligence revolution while simultaneously embracing Ready-2-Eat and Heat-N-Eat fresh food.  That will require brands to embrace new fresh food partnerships more now than ever before according to Johnson. Where is your next level of growth coming from?

The Pizza Press has been building its collection of limited release craft beer kegs and bottles since its founding in 2012 by working closely with renowned breweries. The Pizza Press new Special Edition will feature a beer bar tended by trained beer masters. The goal of the new design is to provide its guests with an opportunity to share their passion for craft beer and pizza with other like-minded individuals, while trying beers that haven’t been on the market for years.
“Dara Maleki, Founder and CEO of The Pizza Press. “While The Pizza Press has always offered craft beer, this elevated concept will offer additional exclusive vintage beers and ingredients, further creating a special place for beer and pizza enthusiasts to come together and hang out over craft beers and specialty pizzas.”
At the core of the brand is a newsworthy service, fresh ingredients and a unique environment that set The Pizza Press apart from other concepts in the space. What is your new electricity? Where who are you working with to drive top line sales and bottom line profits? 

Success does leave clues www.FoodserviceSolutions.us  is the global leader in grocerant niche business development.  We can help you identify, quantify and qualify your new eletricity.  Has your company had a Grocerant ScoreCard completed a Grocerant Program Assessment, or new Grocerant niche product Ideation?  Want one?  Call 253-759-7869 Email: Steve@FoodserviceSolutions.us

Sunday, February 18, 2018

Dog Haus is Positioned to Win

Regular readers of this blog know companies that win are doing the right thing at the right time.  According to Steven Johnson, Grocerant Guru® at Tacoma, WA based Foodservice Solutions® Dog Haus has found the new electricity to fuel its growth by looking outside it four walls in strategic partnerships.
From time to time brands need to regain their swag, their mojo, their energy and our own Grocerant Guru® believes that in 2018 the best way to do that is too leverage branded strategic partnerships. If there is there is one dominate element that can power incremental success within the restaurant sector over the coming years it is what Johnson calls it the new electricity that is strategic partnerships.   

The new electricity must be very efficient for the supply and includes such things as regional fresh foods, urban farming (produce, seafood, etc.), local wine, and local beer, autonomous delivery, consultants, chefs, cashier-less retail, cash-less payments, digital hand held marketing and outside-eyes.

Food companies the ilk of chain restaurants that want to survive the next generation of retail must embrace the artificial intelligence revolution while simultaneously embracing grocerant niche Ready-2-Eat and Heat-N-Eat fresh food.  That will require brands to embrace new fresh food partnerships more now than ever before according to Johnson.

So when Dog Haus, the critically acclaimed gourmet hot dog, sausage and burger concept, announced Stephanie Izard as the newest chef to join the year-long collaboration series in partnership with No Kid Hungry. For the series, Dog Haus has enlisted eight nationally celebrated chefs representing regions of the country in which Dog Haus has locations, each of whom is creating limited time menu items to be served at all Dog Haus locations every two months throughout 2018.
“We are so excited to continue our year-long charity chef series with Stephanie Izard, a chef that is so well respected in the food community,” says Hagop Giragossian, Dog Haus Partner. “As we set our sights on our first Chicago Dog Haus opening, it was a no brainer to bring one of the best chefs in the area on board to create this charity sausage. She has fully embraced the creativity and unique flavor combinations we bring to the Dog Haus menu in order to create her special item, and we can’t wait to share it with everyone beginning March 1.”
This series allows Dog Haus to share the unique flavors and styles of some of the country’s greatest living chefs, many of whom our guests have developed a relationship with through TV and the internet, but whose food they’ve never had a chance to eat.  Among her many accolades, Stephanie is an Iron Chef, recipient of the James Beard: Best Chef Great Lakes award, was named Food & Wine’s Best New Chef in 2011 and was the first-ever female winner of Top Chef, for which she also was voted ‘Fan Favorite.’
Each chef will work closely with the Dog Haus culinary team to craft a menu item available for two months at a time. $1 of the purchase price from each of these items will be donated to No Kid Hungry. Dog Haus’ 2018 goal is to raise $100,000 for the organization.  To help raise additional funds for No Kid Hungry, Dog Haus will be adding a round up for charity line on each check, allowing guests the option to round up their bill to the nearest dollar through the end of the year.  Where is your New Eletricity coming from?

Foodservice Solutions® specializes in outsourced business development. We can help you identify, quantify and qualify additional food retail segment opportunities or a new menu product segment and brand and menu integration strategy.  Foodservice Solutions® of Tacoma WA is the global leader in the Grocerant niche visit Facebook.com/Steven Johnson, Linkedin.com/in/grocerant/ or twitter.com/grocerant

Saturday, February 17, 2018

Costco edifies Customer Relevance

Recently Costco began testing self-service computerized ordering kiosks in the food court area at two locations in Orange County, California and as regular readers of this blog know Costco ‘food court’ sales now exceed $2 Billion a year in sales and as a standalone unit they are profitable according to Steven Johnson, Grocerant Guru® at Tacoma, WA based Foodservice Solutions®.
When the kiosks were installed in the Tustin and Pacoima stores around the first February everyone knew customer adoption would be the question.  Well so far the kiosk have been a “great success and wait times have been cut substantially,” according to a Costco employee who was interviewed by the Orange County Register.
To make room for the units, Costco cut its “yellow line section” in half, and moved the coffee grinder and bagged ice freezer to other areas of the store. Shoppers simply walk up to the kiosks that feature large TV screens and tap them to select the items they would like to purchase. Items offered include Costco’s famous $1.50 foot-long hot dog, chicken Caesar salad, turkey and provolone sandwich, Chicken Bake, beef chili, Very Berry Sundae, frozen yogurt cup, Cold Brew Mocha Freeze, pizza by the slice or whole pie in pepperoni, cheese, combo or special order, and a 20-ounce Pepsi brand soft drink for 59 cents.
Shoppers then pay with a credit or debit card (cash is not accepted), take the printed receipt and go to the kiosk pickup window to get their order. The Orange County Register found during a visit on a “very hectic” Sunday afternoon that the kiosks had dramatically reduced the number of customers waiting along the yellow line, and that the wait at the kiosk pickup window was very short. In the minds-eye of our Grocerant Guru® that equates to  higher sales and incremental profits. How are you driving customer relevance, sales and profits?  What is you new electricity to fuel sales?

Are you trapped doing what you have always done and doing it the same way?  Interested in learning how www.FoodserviceSolutions.us can edify your retail food brand while creating a platform for consumer convenient meal participationdifferentiation and individualization?  Email us at: Steve@FoodserviceSolutions.us or visit:  www.FoodserviceSolutions.us for more information.