Retail Industry Insights

The National Retail Federation’s Big Show filled New York City’s Javits Center with drones, robots, self-checkout, touch screens, mirrors that let you try on clothes (without trying on clothes) and countless technologies all designed to move the retail environment to the future. In mid-January, nearly 40,000 people gathered to search for the silver bullets that could fix declining sales, lost customer traffic and equip them for the battle against online shopping. I found few silver bullets.

This year will mark my (gulp) 25th year in the food industry. There have been so many changes in what and how we eat and shop, but perhaps the greatest change is in food communications. Not just the channels, although we have watched weekly circulars become targeted Instagram offers, but most importantly our target consumer. When I started, it was all about a 25-54-year- old middle income mom. And now, we target. EVERYONE. Four generations actively shop in your stores. Those with food intolerances, on a cleanse and following ketogenic diets are fans of your concept. How can you target everyone? Our latest research says shift to targeting “Gen Food.”

Despite health benefits associated with adequate nutrition, many Americans consume a diet of poor nutrient quality, which is often reflected in their purchase patterns.

The grocery industry is stepping up its investment in shopper-facing robot technology ambitiously, and evidently with much confidence, as it strives to offset the costs of online delivery and pressure from non-supermarket competition.

There are many reasons I have come to love this country, but especially for the business opportunity and ability for me to make a significant impact as a registered dietitian with experience from the west.

A small study by Field Agent (451 digital shoppers who spent at least $30 online for delivery or pick-up) examines the process in detail and shares a variety of interesting insights, including those detailed here.

The fourth annual Power of Foodservice 2019 study was conducted this year by 210 Analytics and commissioned by the Food Marketing Institute. The study takes a deep dive into retail deli and prepared foods to understand the opportunities along with consumer habits, preferences and trends. The survey specifically sought to determine shopper interests, attitudes and actions surrounding these categories. With foodservice being a key growth area for retailers, it is vital that retail dietitians stay on top of prepared food trends and consumer behaviors. Here are 10 important takeaways from the study:

Christopher Walton, a fellow Forbes columnist writes how adding a restaurant to a retail environment may – or may not make sense.

More than a third of Americans have been forced to cut spending on essential items like food and utilities to afford housing, according to a Freddie Mac study.

In July and August of 2019, the Retail Dietitians Business Alliance conducted a survey of retail dietitians to capture insights on retail dietitians’ roles, job satisfaction and shopper engagement.  In total, 116 retail RDs completed the survey.  Today, we're sharing the survey results.