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DIY DINNERS: HOW TO BUILD A DESIGN STRATEGIES THAT MEAL KIT PROGRAM 10 16 SET THE MOOD JUNE 2016 VOLUME TWO n ISSUE TWO SweetSweet onon DessertsDesserts Gelato bars, retro treats, artisan donuts and more PAGE 4 Bi-Rite Market taps into San Francisco’s culinary talent pool PAGE 26 GRO 0616 01-07 Desserts.indd 1 5/23/16 9:13 PM 570 Lake Cook Rd, Suite 310, Deerfield, IL 60015 • 224 632-8200 http://www.progressivegrocer.com/departments/grocerant Senior Vice President Jeff Friedman 201-855-7621 [email protected] IS FAILURE EDITORIAL Editorial Director Joan Driggs 224-632-8211 [email protected] Managing Editor Elizabeth Brewster Art Director Theodore Hahn [email protected] Contributing Editors THE NEW Kathleen Furore, Kathy Hayden, Amelia Levin, Lynn Petrak, Jill Rivkin, Carolyn Schierhorn, Jody Shee ADVERTISING SALES & BUSINESS Midwest Marketing Manager John Huff NORMAL? 224-632-8174 [email protected] Western Regional Sales Manager Elizabeth Cherry 310-546-3815 [email protected] Eastern Marketing Manager Maggie Kaeppel It doesn’t have to be. 630-364-2150 • Mobile: 708-565-5350 [email protected] Northeast Marketing Manager Mike Shaw 201-855-7631 • Mobile: 201-281-9100 [email protected] Marketing Manager Janet Blaney (AZ, CO, ID, MD, MN, MT, NM, NV, OH, TX, UT, WY) [email protected] 630-364-1601 Account Executive/ Classified Advertising Terry Kanganis 201-855-7615 • Fax: 201-855-7373 [email protected] General Manager, Custom Media Kathy Colwell 224-632-8244 [email protected] Classified Production Manager Mary Beth Medley 856-809-0050 [email protected] EVENTS • MARKETING • DIGITAL • RESEARCH • CIRCULATION VP/Custom Media Division Pierce Hollingsworth 224-632-8229 [email protected] Production Manager Anngail Norris Corporate Marketing Director Bruce Hendrickson 224-632-8214 [email protected] Promotion Director Robert Kuwada 201-855-7616 [email protected] Director of Events Pat Benkner 224-632-8181 [email protected] Director of Market Research Debra Chanil 201-855-7605 [email protected] Audience Development Manager Shelly Patton 215-301-0593 [email protected] List Rental The Information Refinery 800-529-9020 Brian Clotworthy Reprints and Licensing Wright’s Media 877-652-5295 [email protected] Subscriber Services/Single-copy Purchases 978-671-0449 or email at [email protected] CORPORATE OFFICERS President & CEO Kollin Stagnito [email protected] Chief Financial Officer Chris Stark Tyson Foods’ Consequences of Failure Study shows that the [email protected] Integration Officer Kyle Stagnito number of shoppers who experienced incidences of failure [email protected] Chief Revenue Officer Ned Bardic in their grocer’s prepared foods area when purchasing prepared [email protected] 41% 48% Chief Brand Officer Korry Stagnito chicken products increased from in 2015 to in 2016. [email protected] It's time for a new direction. Cover photo at Hy-Vee in Bloomington, Ill., by Vito Palmisano Tyson Foods, Consequences of Failure Study, 2016 Tyson Foods, Consequences of Failure Study, 2015 ®/© 2016 Tyson Foods, Inc. GRO 0616 01-07 Desserts.indd 2 5/23/16 9:13 PM 570 Lake Cook Rd, Suite 310, Deerfield, IL 60015 • 224 632-8200 http://www.progressivegrocer.com/departments/grocerant Senior Vice President Jeff Friedman TABLE OF CONTENTS JUNE 2016 201-855-7621 [email protected] IS FAILURE EDITORIAL 4 Grand finales 31 Help wanted: chefs Editorial Director Joan Driggs Sweeten grocerant sales with the Look to the restaurant industry for 224-632-8211 [email protected] trendiest new dessert confections. culinary pros who’ll be a good fit for Managing Editor Elizabeth Brewster retail culture. Art Director Theodore Hahn 10 DIY dinner [email protected] Savvy food retailers are putting 36 Delivery on demand Contributing Editors together grocerant-friendly Here’s why adding prepared food THE NEW Kathleen Furore, Kathy Hayden, Amelia Levin, meal kit programs. delivery is vital for grocerants. Lynn Petrak, Jill Rivkin, Carolyn Schierhorn, Jody Shee ADVERTISING SALES & BUSINESS Design strategies 26 Back of the House: Bi-Rite Market Midwest Marketing Manager John Huff 16 that set the mood Hot Food: Veggies shine NORMAL? 224-632-8174 [email protected] 34 Define and distinguish the Western Regional Sales Manager Elizabeth Cherry Accent on Cuisine: 310-546-3815 [email protected] grocerant area by giving it a 38 Club Mediterranean Eastern Marketing Manager Maggie Kaeppel sense of place. It doesn’t have to be. 630-364-2150 • Mobile: 708-565-5350 [email protected] 40 Food Innovator Q&A: Northeast Marketing Manager Mike Shaw 20 Bread on the rise Gerry Ludwig 201-855-7631 • Mobile: 201-281-9100 [email protected] Premium loaves are the toast of Marketing Manager Janet Blaney the town. (AZ, CO, ID, MD, MN, MT, NM, NV, OH, TX, UT, WY) [email protected] 630-364-1601 Account Executive/ 23 Better business Classified Advertising Terry Kanganis models 201-855-7615 • Fax: 201-855-7373 [email protected] New best practices can help both General Manager, Custom Media Kathy Colwell efficiency and transparency. 224-632-8244 [email protected] Classified Production Manager Mary Beth Medley 856-809-0050 [email protected] 28 Selling health Leveraging retail dietitians’ exper- tise can boost shopper trust in nutritious prepared food offerings. 34 EVENTS • MARKETING • DIGITAL • RESEARCH • CIRCULATION VP/Custom Media Division Pierce Hollingsworth 224-632-8229 [email protected] Production Manager Anngail Norris Be the hero Corporate Marketing Director Bruce Hendrickson 224-632-8214 [email protected] I’ve spoken at various industry events about the im- Promotion Director Robert Kuwada portance of successful grocerant programs and how 201-855-7616 [email protected] Director of Events Pat Benkner meaningful they are to shoppers. The focus of my 224-632-8181 [email protected] Director of Market Research Debra Chanil presentations varies, but I always end with the state- 201-855-7605 [email protected] ment retailers should live by: Make the shopper the Audience Development Manager Shelly Patton 215-301-0593 [email protected] hero. Customers may be making purchases only for List Rental The Information Refinery 800-529-9020 Brian Clotworthy themselves, but they want to feel good about what Reprints and Licensing Wright’s Media they’re buying, and they want to feel they’re understood and being catered to. 877-652-5295 [email protected] Subscriber Services/Single-copy Purchases With our Grocerant Summit, Oct. 25-26, 2016, at the Schaumburg Conven- 978-671-0449 or email at [email protected] tion Center in suburban Chicago, I want to spin the concept of hero onto our CORPORATE OFFICERS attendees too. Retailers at the event are in a position to make themselves the President & CEO Kollin Stagnito [email protected] heroes, to attend with the intention of taking learned strategies and applying Chief Financial Officer Chris Stark them to their own banners and grocerant programs. Tyson Foods’ Consequences of Failure Study shows that the [email protected] Integration Officer Kyle Stagnito Even as you read through this issue of Grocerant Solutions, consider ways to number of shoppers who experienced incidences of failure [email protected] in their grocer’s prepared foods area when purchasing prepared Chief Revenue Officer Ned Bardic be the hero of your own grocerant operation. Your shoppers—who will be [email protected] feeling like heroes themselves—will thank you. 41% 48% Chief Brand Officer Korry Stagnito chicken products increased from in 2015 to in 2016. [email protected] It's time for a new direction. Joan Driggs Cover photo at Hy-Vee in Bloomington, Ill., by Vito Palmisano Editorial Director Tyson Foods, Consequences of Failure Study, 2016 Tyson Foods, Consequences of Failure Study, 2015 ®/© 2016 Tyson Foods, Inc. JUNE 2016 SOLUTIONS 3 GRO 0616 01-07 Desserts.indd 3 5/23/16 9:13 PM Grand BY AMELIA LEVIN New dessert trends finalescan help sweeten grocerant sales. If shoppers can relax at the grocery Made-from-scratch/artisan store with a glass of wine or a craft As made-from-scratch, artisan, seasonal and local prefer- ences continue to infiltrate the savory sides of menus, they beer, why couldn’t they do the have also made their way into the sweet segment, with grocerant retailers vying to keep up with shopper demand same with a little afternoon treat for better quality and more varied treats. or a shareable after-dinner sweet? “Consumers these days are really looking for desserts That’s the question Andrea Todd, chef and consultant at made with real butter and sugar vs. margarine and high Chicago-based CSSI Marketing + Culinary, is being asked fructose corn syrup,” says Elias Lara, bakery category by her clients as grocerant retailers look to branch out of manager for West Sacramento, Calif.-based Raley’s. The basic baked goods into trendy treats that shoppers can purchase for take-home or instore enjoyment. Beyond offering doughnuts and baked goods with coffee in the morning, grocerants are exploring more artful, home- made and even theatrical desserts to capture customers at different times of the day, particularly in the afternoon and evening hours. “Pair one of those desserts with that glass of wine, and now you have even more customers
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