Rabu, 27 Oktober 2010

The frozen “Food Court” is contemporary consumer relevance.

If success leaves clues then we all need to listen when grocery store category managers continue referring to the freezer aisle as the new restaurant "frozen food court". Sales of P.F. Chang’s China Bistro Inc. frozen retail items climbed 117 percent to $14.5 million in September 2010, according to Information Resources Inc. (IRI) it must be noted that IRI does not track sales at Wal-Mart.

Nations Restaurant News reports that “California Pizza Kitchen’s line of frozen pizzas, now produced through Nestlé, has earned the company tens of millions of dollars in licensing revenues. Sold at 22,000 U.S. groceries, CPK’s frozen items generated $159.8 million in sales for 2009, which in turn created $7.7 million in fees for the gourmet pizza chain.”

Foodservice Solutions® has been reporting on this topic of many years. Steven Johnson’s article The frozen “Food Court” is the new restaurant real estate play! Is the second most view article of all time at Foodservice.com here is the direct link: www.foodservice.com/blogs/show.cfm?contentid=14231

Foodservice Solutions®, the Hartman Group, and Broad Street Licensing Group recently announced a ground-breaking joint venture to study the food marketplace, including the game-changing developments that have rocked the worlds of retailers, manufacturers and restaurants. The Hartman Group, known for its highly-respected research studies, will work with Steven Johnson, President of Foodservice Solutions® and BSLG’s Bill Cross, VP of Restaurant & Food Brand Licensing, and the recognized industry expert on leveraging restaurant and food brands to retail.

If your interested in understanding new channel competition and its impact on retailers and foodservice operators, including restaurants contact Tacoma, WA based Foodservice Solutions®. The study is titled: Share of Stomach: Who’s Eating What—and Who’s Getting Eaten—in Today’s Brave New Food Marketplace. You can request a copy by of the study by leaving a comment below or Email Steve Johnson.

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