Ways of operating in the retail food sector are invariably changing. This is also true from the supermarket space. Today’s informed consumers are increasingly demanding quality, fresh, and innovative foods. Additionally, these consumers also demand convenience be served together with these first-rate products.
More grocery items are being bought at non-traditional food retailers. These include Wal-Mart Stores Inc., Costco Wholesale Corporation, as well as pharmacies/drugstores, and specialty alternative grocers.
How are traditional supermarkets – chains and independents – addressing the twin problems with freshness and convenience? Listed below are ways they’re fitting in with grow sales through serving their clients better:
1. Locally sourced products. It’s really a considering that products sourced locally will be on supermarket shelves along with supermarket counters quicker. Same-day produce and dairy deliveries from local suppliers ensure customers receive their best foods fresher.
Moreover, today’s savvy consumers would like to know exactly where their foods are originating from. This allows these to simply trace their goods origins as long as they experience any difficulties with them. Hence, locally sourced may be the new idea, which food retailers take presctiption board with to satisfy customer demands.
2. More specialized departments. Fresh products in food markets are coming increasingly from very specialized departments. Included in this are artisan bakeries, market fresh seafood and fish departments, gourmet cheese departments, and provide departments offering more organic produce.
Artisan in-store bakeries (with products baked fresh daily) will provide breads and other goods with unbleached flour and healthy cereals. Specialized departments focusing on all-natural merchandise is quitting products containing MSG. Moreover, they’re offering consumers’ wishes for low-sodium, low or no sugar, plus gluten-free products.
3. Clean food. Customers are demanding ‘cleaner’ food. Therefore products with limited ingredients. Nonetheless, these limited ingredients should be first-rate, without preservatives and additives. Consumers want to recognize how their vegatables and fruits are grown and processed. They would like to know whether or not the meat they’re buying is grain or grass-fed and whether or not this contains antibiotics or chemicals. Supermarkets are increasingly stocking meals that meet consumers’ needs of these areas.
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