By Shari Steinbach, MS RDN, RDBA Contributing Editor
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:
It is an important area of growth with opportunities for increasing trips and transaction size.
Rotating items will help avoid menu fatigue and increase trips.
Cross merchandise prepared meal components that can help customers save time putting dinner on the table.
Provide signage, intercom messaging, social media outreach and ad copy so your prepared food is on shoppers’ radar.
Focus on search optimization and develop a regular social presence so your store is a routine consideration at mealtime.
Ensure customers can get in and out of your store quickly.
Create unique dish, flavor, brand, cuisine, chef or health differentiators that help create a strong foodservice reputation and elevate top-of-mind awareness.
As the environment grows as a shopper concern, offer choice and communicate your solutions.
Consider the many ways your expertise and skills can help drive awareness and sales within your deli and prepared foods departments to meet these shopper needs.