Wendy’s sales and profit quagmire is of it own making!

Wendy’s has become the copycat food marketing king for 2010 with its latest new product the “D.T. Double ala a Big Mac! In other recent test product they tried the bigger burger theme of Burger King. When a company the size of Wendy’s is making rookie mistakes like this everyone must ask; how much trouble is Wendy’s in?

This new product test will take place in both Austin, TX and Providence RI. There is only one question to ask senior management at Wendy’s. Why are you wasting money on copycat products?

What a waste of the quality halo created by Dave Thomas. Utilizing his name on this legacy product is more than a step back it damages the brands image with the consumer. Retail foodservice consumers are dynamic not static. This is a step backward. Where is any sign of contemporized consumer relevance?

Here at Foodservice Solutions® we think differentiation does not mean different it means familiar with a twist. The twist must be distinguishable? A square burger is different with a twist yet familiar. Foodservice Solutions® 5 P’s of food marketing include: Product, Packaging, Placement, Portability and Price. It’s clear to all that Wendy’s has forgotten a few things.

Since 1991 Foodservice Solutions® of Tacoma, WA has been the global leader in the Grocerant niche. For more on Steven A. Johnson and Foodservice Solutions® visit http://www.linkedin.com/in/grocerant or on Facebook at Steven Johnson, BING / GOOGLE: Steven Johnson Grocerants or twitter.com/grocerant

Equilibrium is developing in the ready-to-eat and ready to heat grocerant niche.



In the ongoing battle between restaurants and grocery stores for grocerant ready-to-eat and ready-to-heat fresh prepared food share of stomach a recent Food Marketing Institute study found that 86% of consumers “say they are either “somewhat” or “very confident” in the safety of their food” bought at supermarkets. Those numbers are on par with consumer reflections on restaurant prepared food.

Interestingly the study went on to state: “More than half of shoppers (55 percent) are preparing more meals at home than they did one year ago. They continue to watch every penny they spend. Shoppers’ interest in supermarket ready-to-eat foods (55 percent) is at its highest point in four years, especially among those who are choosing to save money on eating out by cooking at home. They are especially interested in:

• Freshly prepared, heat-and-serve food to take home (47 percent).

• Made to order sandwiches (37 percent).

• Extensive salad bar (37 percent).

• Prepared hot food buffet/bar (34 percent).

• Restaurant/sit-down area in-store (23 percent).

We must take note of the fact that both the restaurant niche and grocery niche are under fire from non-traditional fresh food retailers that are entering the retail fresh prepared food niche including: Walgreens, Rite Aid, 7 Eleven, Sears and Amazon.com.

It’s clear that all food retailers must continually reevaluate their positioning within the food retail space in order to retain consumer relevance and market share. Here is a link too the FMI press release:

http://www.fmi.org/news_releases/index.cfm?fuseaction=mediatext&id=1172

Since 1991 Foodservice Solutions® of Tacoma, WA has been the global leader in the Grocerant niche. For more on Steven A. Johnson and Foodservice Solutions® visit http://www.linkedin.com/in/grocerant or on Facebook at Steven Johnson, BING / GOOGLE: Steven Johnson Grocerants or twitter.com/grocerant

In foodservice differentiation does not mean different it means familiar, but with a twist.



Fresh prepared ready-to-eat and ready-to-heat food is empowering, sales, customers and success in every sector of retail including non-traditional food companies the ilk of: Walgreens, Rite Aid, Sears, Target, Amazon, 7 Eleven.

This blog continues to focus on the grocerant ready-to-eat and ready-to-heat fresh prepared food sectors of the foodservice industry. The ability to bundle Mix and Match meal components for a meal is empowering consumer choice. In addition the focus is on the role of food products within the mix and match component set.

Fresh prepared, ready-to-eat and ready-to-heat food is driving sales and profits in the restaurant, grocery and convenience store sectors. Most interesting is the strength of motivation and empowerment that customer are developing for this sector.

Sheetz a leading Northeast convenience store company has had lots of success with it’s “Made To Order—MTO” sandwich program. So much so that now their customers are producing videos and posting them on YOU Tube. I have posted the link here or visit: Sheetz MTO video on YouTube http://www.youtube.com/watch?v=orlFI7SbS8A.

The Grocerant niche is about convenient meal participation, differentiation and individualization. Success does leave clues and many retail food operators are now adopting Foodservice Solutions® 5 P’s of food marketing: Product, Packaging, Placement, Portability and Price. Join me here on my blog for insights, information on today’s foodservice

Since 1991 Foodservice Solutions® of Tacoma, WA has been the global leader in the Grocerant niche. For more on Steven A. Johnson and Foodservice Solutions® visit http://www.linkedin.com/in/grocerant or on Facebook at Steven Johnson, BING / GOOGLE: Steven Johnson Grocerants or twitter.com/grocerant

America’s fastest growing food niche Grocerants expanding the melting pot!



Alice May Brock said: Tomatoes and oregano make it Italian, wine and tarragon make it French, sour cream makes it Russian, lemon and cinnamon make it Greek, soy sauce makes it Chinese, garlic makes it good.

I say: grocerant meal components bundled and portable make a family meal, a happy meal!

Grocerants allow customers to select from Italian, French, Russian or Greek and utilize the components at home any way they like. The new American meal can be a composite of any prepared food components that the individual may want and they can mix and pair them any way as well. Our society is a composed for people from all over the world, with different cultures, traditions and flavor preferences. The new American meal is a melting pot of flavor and choice.

Prepared ready-to-eat and ready-to-heat foods are now available for all comers and can be found at Convenience stores, Grocery stores, Restaurants, Mobile trucks all just waiting for the taking.

Consumers have been exposed to a plethora of flavors and have not the time to master the skill of cooking each. This growing trend is empowering the consumer to establish new customs and traditions in eating better, more flavorful food. The Grocerant niche is about convenient meal participation, differentiation and individualization. Success leaves clues: Foodservice Solutions® in Tacoma, WA has been gathering them just for you! For a Grocerant program opportunity assessment contact Steve Johnson of Foodservice Solutions® or leave a comment.

Since 1991 Foodservice Solutions® of Tacoma, WA has been the global leader in the Grocerant niche for more on Steven A. Johnson and Foodservice Solutions® visit http://www.linkedin.com/in/grocerant or on Facebook at Steven Johnson, BING / GOOGLE: Steven Johnson Grocerants or twitter.com/grocerant

Who’s eating what and where?



The confluence of a multi-tasking evolving retail food consumer and retail operator’s drive for top line growth continue to expand the grocerant niche of fresh prepared food.

AMC Entertainment Inc which has 380 cinemas worldwide is ramping up food and beverage service in its cinemas, with plans to expand its dine-in theater program to between 40 and 60 of its properties by next year. I’ll quote recent reports.

“The company's dine-in theater concept includes premium dining in the Cinema Suites for a $15 "experience" charge added to a typical $10 movie ticket, or casual dining at Fork & Screen for an added $10 per ticket. The experience charges are deducted from the final food-beverage bill, AMC said.

In addition to the in-theater dining, AMC's food and beverage program includes the bar-lounge MacGuffins — named for a plot device popularized by director Alfred Hitchcock — offering food and drinks for before and after movies.

The just-opened West Orange location has four auditoriums in the premium Cinema Suites option, featuring reserved seating with seat-side service in luxury recliners. The menu includes Bleu Cheese Chips, priced at $8.49; Blackened Salmon, $12.99; and Lobster Ravioli, $17.99. Guests must be 21 or older.

The five Fork & Screen auditoriums are more casual with table-top dining. The menu includes Crab Rangoon Dip, $7.99; Thai Coconut Chicken Tenders, $11.99; and Chocolate Loving Spoon Cake, $6.49. Guests must be 18 or older unless accompanied by a parent or guardian.”

Outside eyes can deliver top line sales and bottom line profits. Invite Foodservice Solutions® to provide brand and product positioning assistance or a grocerant program assessment. Since 1991 Foodservice Solutions® of Tacoma, WA has been the global leader in the Grocerant niche for more on Steven A. Johnson and Foodservice Solutions® visit http://www.linkedin.com/in/grocerant or twitter.com/grocerant

Bob Evans understands the Top 6 reasons consumers are buying ready-to-eat or ready-to-heat food!



Foodservice Solutions® 5 P’s for food marketing are a path for chain restaurant success. Success does leave clues and many retail food operators are now adopting Foodservice Solutions® 5 P’s of food marketing: Product, Packaging, Placement, Portability and Price.

Bob Evans stores are now reversing course and focusing on the 5 P’s of retail foodservice marketing. Steve Davis Bob Evans CEO. Stated “Carryout is a growth opportunity for us. In five Ohio stores equipped with a “Taste of the Farm” grab-and-go area to push carryout, off-premise sales are outpacing the rest of the system, Davis said. Those units also recorded a rise in dine-in sales, they added. Carryout sales now represent 11 percent of sales at Bob Evans “

Companies that develop a platform that allows meal co-creation; in the car, at the office or at home are winning the heart’s and minds of today’s retail food consumer. The grocerant niche comprised of the ready-to-eat and ready-to-heat fresh prepared food is driving the success of the retail foodservice today.

Each sector has innovators; Restaurants started with Kentucky Fried Chicken (KFC), Chipotle Mexican Grill, Panera Bread, Domino’s Pizza, MCD, BK and a whole lot more! Grocery started with Wegmans Metropolitan Market, Whole Food and now fast charging Safeway and the “lifestyle stores. Convenience Stores have Sheetz, Wawa, with fast charging Casey’s General stores and 7 & Eleven.

1. Visceral presentation, Freshness based on how it looks and is presented.

2. Bundling, the ability to build your meal with components family member will eat.

3. Individualized portions, power to select quality and quantity of items viewed.

4. Convenience, unit /store location on the drive home from work.

5. Time Saving, ability to evaluate price vs. time to cook from scratch.

6. Portability, empowering choice eat in or take home / office.

Outside eyes can deliver top line sales and bottom line profits. Invite Foodservice Solutions® to provide brand and product positioning assistance or a grocerant program assessment. Since 1991 Foodservice Solutions® of Tacoma, WA has been the global leader in the Grocerant niche for more on Steven A. Johnson and Foodservice Solutions® visit http://www.linkedin.com/in/grocerant or twitter.com/grocerant

Ready-to-eat and ready-to-heat food continues expanding points of distribution success.



Is the golden ear of chain restaurants over? Growth within the grocerant sector of ready-to-eat and ready-to-heat prepared food continues to expanding. Drug stores chains Walgreens, Rite Aide, Dollar Stores, even Sears and Target are now selling fresh prepared food.

The NPD Groups .Bonnie Riggs, told Convenience Store News. "The vast majority of c-stores' business is takeout, which accounts for 95 percent of all visits, with the greatest percent of the business occurring at the morning meal and snacks, but lunch meal business is growing strongly," she said.

The C-store sector’s overall lunch business was up 4 % conveniences stores that are selling fresh prepared food they are up even more. The c-store industry's largest niche is snack business, which has remained stable. "In this downturn, 'flat' is the new up," she said.

The big news is that, the number of quick-service restaurants declined 1 percent, or 2,521 units, from April 1, 2009 to March 31, 2010, according to NPD's Spring 2010 ReCount, a census of U.S. commercial restaurant locations.

Even worse, visits to U.S. restaurants declined 3 percent for the year ended May 2010. Plus, consumer spending at restaurants declined “1 percent, the first decline in dollars NPD reported since it began tracking the foodservice industry nearly 35 years ago.” Success does leave clues and repositioning while focusing the evolving consumer is clue number one.

Outside eyes can deliver top line sales and bottom line profits. Invite Foodservice Solutions® to provide brand and product positioning assistance or a grocerant program assessment. Since 1991 Foodservice Solutions® of Tacoma, WA has been the global leader in the Grocerant niche for more on Steven A. Johnson and Foodservice Solutions® visit http://www.linkedin.com/in/grocerant or twitter.com/grocerant

Mobile Marketing and consumer are ubiquitous if you want them get them!



Within the grocerant niche of fresh prepared ready-eat and ready-to-heat food we now see that Mobile Marketing can make a difference. Dean Steinman CEO of TheMobileXperience.com has convinced me that, Mobile Marketing is not the future; it is the present. It’s here now, and it’s not going away. Here is how he started with me.

“Text Messages Demand Attention

Please answer this question: “If you get 50 texts, how many do you look at?” I’m guessing almost everyone answered the same way, “Every One.” Imagine: A marketing message almost guaranteed to be seen by everyone who gets it . Which is why Mobile marketing is poised to bring results that can dwarf other channels, times they have changed.

Email Received by Mobile Has Better Odds, Too

Do you get your emails on your cell phone? If so, chances are you will not look at those emails again when you get to your computer. Which means that, increasingly, marketers have one chance of getting the person who opens a Mobile email to take a call to action.

Every Email Needs Its Mobile Counterpart

If you are asking a message recipient to buy something, register for something, see a video, or get more information, that email must be Mobile ready. Unfortunately more than 90 percent of websites are not Mobile ready. So if you are having the end user click to your site from that email, you must now make sure they can get the same experience on their phone as they can from their computer.

Mobile Marketing Is Fresh

Are you getting lower and lower results from your email and direct mail campaigns? The reason probably is that you are reaching the same person over and over again, using the same methods. Now you can implement a Mobile component in your next campaign.

Mobile Marketing Can Be Broad, Variable, and Targeted

Right now, today, it’s possible to reach over 100 million Mobile numbers who have opted-in to get relevant text messages. This database can be broken down by hundreds of demographics, including geo location, age, income, homeownership, job title, musical interests, sports preferences, buying habits, etc.

Mobile allows the end user to mirror the computer experience while they are out in the world. Mobile allows companies the ability to deliver their brand or message at rates of return that are far exceeding other channels.

The bottom line (and the bottom line is what all marketers are interested in, right?) is: By implementing Mobile with your next direct mail or email program you can expect to see results skyrocket from previous campaigns.” If you have more questions contact Dean at dean@themobilexperience.com.

Outside eyes can deliver top line sales and bottom line profits. Invite Foodservice Solutions® to provide brand and product positioning assistance or a grocerant program assessment. Since 1991 Foodservice Solutions® of Tacoma, WA has been the global leader in the Grocerant niche for more on Steven A. Johnson and Foodservice Solutions® visit http://www.linkedin.com/in/grocerant or twitter.com/grocerant

Mintel: chain foodservice operators; the status quo is not.



Visceral menu boards and or menu delivery improvements will be one of the many trends that retail foodservice operators with be addressing in 2011. Healthier meal options and more and more transparency the status quo will simply not work in times of increased competition and economic transition. The grocerant niche filled with ready-to-eat and ready-to-heat fresh prepared food leading the charge, opening new avenues of distribution. Here is some of what Mintel had to say:

1. Healthy by Association

Sixty-two percent of consumers say they plan to eat healthier in the upcoming year, but many complain that healthier food doesn’t taste as good without the added sugar, sodium and fat. Restaurants will address this problem by swapping in ‘healthier’ ingredients to their patrons’ favorite dishes and positioning them to appear better-for-you.

For instance, Taco Bell has quietly reduced sodium at 150 stores in the Dallas market, while Jason’s Deli promotes its food as being free from high-fructose corn syrup (HFCS), trans fats or pesticides. Consumers enjoy visiting restaurants that are perceived as healthy because these venues make them feel good about themselves and their meal choices. Consumers might opt to visit the ‘healthy’ restaurant, but be wooed by the not-so-healthy LTOs offered at these places.

2. Automated Menus

Convenience and technology will form the perfect union this year as restaurant-goers will see an increase in automated menus at their favorite establishments. These electronic order-takers will provide customers with the opportunity to order food to their specifications in do-it-yourself style, thus reducing the restaurant’s reliance on front-of-house staff, as well as full-time employees. Automated menus, in addition to mobile applications, will allow restaurants to reach a younger, more mobile consumer.

3. Transparency

Consumers want to know what they’re eating, and the recently passed healthcare bill mandates such disclosure. Restaurants with 20+ units are now required to list calorie counts on their menus. Consumers seem happy with the impending disclosure, as 61% agree that restaurants should post nutritional information, like calorie counts and fat grams, on menus. More cities will start forcing restaurants to visibly display their letter grades from local health departments, further increasing menu transparency.

4. Indigenous Ingredients

While the local food movement continues to grow, the push toward indigenous ingredients takes that trend a step further. In 2011, we will see restaurants incorporating more traditional or authentic ingredients to their ethnic or globally-positioned entrees. One example of this trend is Frontera Grill’s Panucho Yacateco, an entrée that boasts a traditional Yucatan crispy tortilla filled with black beans and hard-boiled egg with shredded chicken in tangy escabeche. “Local" as an ingredient marketing claim has grown by 15% from 2Q09 to 2Q10, according to Mintel Menu Insights, and it’s likely that number will increase in the coming year.

5. Exemptions to the Rule

A vast majority of restaurants will have to disclose calorie counts on their menus, but that rule doesn’t apply to LTOs. Operators will take advantage of this loophole by offering less-than-healthy novelty or seasonal menu items, allowing customers to indulge in a guilty treat, without feeling pressured to make a healthier menu choice. As it stands, 43% of consumers say they’re likely to change what they order when calorie counts are listed on the menu. LTOs allow consumers the occasional opportunity to indulge in a meal out.

Outside eyes can deliver top line sales and bottom line profits.  Invite Foodservice Solutions® to provide brand and product positioning assistance or a grocerant program assessment. Since 1991 Foodservice Solutions® of Tacoma, WA has been the global leader in the Grocerant niche for more on Steven A. Johnson and Foodservice Solutions® visit http://www.linkedin.com/in/grocerant or twitter.com/grocerant

Fresh prepared ready-to-eat or ready-to-heat; Rutter’s Pizza is a hit!



Grocerant ready-to-eat and ready-to-heat food has been driving top line sales and bottom line profits around the country. Most importantly grocerant ready-to-eat and ready-to-heat food is building customer frequency and loyalty. Rutter’s has understood this and capitalizing on the trend.

Rutter’s fresh-baked pizza is “prepared within three minutes -- comes in cheese and pepperoni and for no additional cost customers can add as many as six toppings that include: onion, mushroom, green pepper, sweet pepper, jalapeno pepper and black olive.”

Look out Pizza Hut and Papa Murphy’s Jerry Weiner, vice president of food service said in a statement. "They can stop by Rutter's for a hot pizza in a matter of minutes or bake one at home. Either way, they're getting a delicious meal.

Rutter's continues coddling consumer choice and offers a "take and bake" identical version of the pizza -- in cheese and pepperoni flavors -- in its refrigerated sandwich case”, Weiner said. Jerry Weiner and Rutter’s are doing things right. If success leaves clues this company is one too watch.

Outside eyes can deliver top line sales and bottom line profits. Invite Foodservice Solutions® to provide brand and product positioning assistance or a grocerant program assessment. Since 1991 Foodservice Solutions® of Tacoma, WA has been the global leader in the Grocerant niche for more on Steven A. Johnson and Foodservice Solutions® visit http://www.linkedin.com/in/grocerant or twitter.com/grocerant

Wendy’s can’t get out of its own way.



Food manufactures and food retailers that are embracing the grocerant niche filled with ready-to-eat and ready-to-heat fresh prepared food are garnering market share from legacy company’s that just can’t seem to get out of their own way. Many companies are entering the fresh prepared food niche for the first time.

Consensus decision making does not work well in the creative process. Given the ideation must accomplish a set of goals; those goals can’t be defined by 15, 20 and 25 year franchisee’s who want to remember yesterday and look backward rather than look at today let alone look forward. Success can be grounded in the past but must be contemporized for today’s consumer.

Restaurant consumers are dynamic not static. Wendy’s customers of 15, 20 and 25 years ago are older. 
They like the brand but don’t eat burgers, fries and frosty’s as much or as often use too. Reverting to copy cat marketing once again Wendy’s misses the mark. This time copying Burger Kings “bigger burger” theme is not good enough. Just look at the results of Burger King, how well did it work for them?

While other restaurant chains are reporting up sales numbers Wendy’s/Arby’s Group is not. Recycling old ideas that did not work and copy cat positioning are not steps too growth or profitability. Retail foodservice success is can be found in new product for today’s customers. Wendy’s appears to want to do what it has always done. How well do you think that will work?

Outside eyes can deliver top line sales and bottom line profits. Invite Foodservice Solutions® to provide brand and product positioning assistance or a grocerant program assessment. Since 1991 Foodservice Solutions® of Tacoma, WA has been the global leader in the Grocerant niche for more on Steven A.

Johnson and Foodservice Solutions® visit http://www.linkedin.com/in/grocerant or twitter.com/grocerant

Foodservice consumers drive change, success does leave clues.



The grocerant niche filled with ready-to-eat and ready-to-heat fresh and prepared food is a direct result of retailers following the consumer. Mix & Match meal components are a simple outcrop of meal bundling that started with McDonalds. Consumer love choice and McDonalds meal deals bundle choice while delivering on the promise. The meal deals improve transaction times.

When will McDonalds begin offering bundled family entrée’s the ilk of “Big Macaroni Cheese” or “Spaghetti already” in less time than you think. Don’t even begin to say you don’t think so. McDonalds is the of the most successful retail food company in the world. Here is a glimpse of how they have changed as written by Mark Albright, a Times staff writer “

Joe David compared a McDonald's his son just opened near Spring Hill to the one his own father opened in 1962 near Clearwater High School.

"This new store is on a different planet," said the 63-year-old owner of 12 McDonald's.

Under neon golden arches, his father's store sold burgers for 15 cents, fries for a dime. There was only walk-up window service, no dining room or drive-through.

His son's store, a prototype McDonald's on Spring Hill Drive by the Suncoast Parkway in Hernando County, comes fully loaded with extras that have been spreading across the chain the past few years: a double drive-through loaded with enough technology to get lines of motorists in and out in an average of 2.5 minutes, a menu aimed at silencing nutritionists with some healthier choices, and a parade of new items that soon will extend to hot oatmeal 24/7.

But it's packaged in a new box designed to become only the third major generation of the McDonald's look. The red has been toned down to terra-cotta. The golden arches are now positioned between yellow awnings and a gently curved, lit yellow line called the "eyebrow" that tops the marquee. The interior comes with a dark wood-like ceiling and floor, cut stone walls and Corian countertops. It looks more like Starbucks than the province of Mayor McCheese.

The contemporary vibe, oversized booths, flat-screen TVs, free wi-fi and 16-person communal table fit the McDonald's menu, which has shifted to people who snack around the clock.

"It's a comfortable space to hang out," said Josh David, the 32-year-old owner. "We get moms and businesspeople, after school it's students and, in the evening, sports teams." Success does leave clues and no one in the retail foodservice industry has had the success of McDonalds.

Outside eyes can deliver top line sales and bottom line profits. Invite Foodservice Solutions® to provide brand and product positioning assistance or a grocerant program assessment. Since 1991 Foodservice Solutions® of Tacoma, WA has been the global leader in the Grocerant niche for more on Steven A. Johnson and Foodservice Solutions® visit http://www.linkedin.com/in/grocerant or twitter.com/grocerant

Which restaurant and grocery store chains will go the way of Tower Records?



The grocerant niche is evolving faster than legacy chains are willing to admit. The grocerant niche is developing new avenues of distribution, top line fresh prepared food sales/growth and bottom line profits for companies that never or haven’t in years sold fresh prepared food the ilk of Walgreens, Rite Aid, Sears, Amazon and 7 Eleven.

When Dominos pizza started opening “delivery only” locations around the country, Pizza Hut was the sector industry leader with Red Roof Pizza Hut locations nationwide. Pizza Hut senior executives at the time scoffed at the brash upstart and never took it seriously. After years of denial and market share capitulation by once proud industry sector leader, Pizza Hut was sold to Yum Brands.

Today the pizza industry is now 50% grocery and 50% restaurant sales. O ’how times have changed. Restaurant and grocery chains are learning denial is not a step to success. Burger Chef, grocery store chain A & P, are both all but gone. At one time each was # 1 in units and sales within their niche

Technology and consumer meal preference behavior are driving change. We all know how fast Tower Records collapsed to online music downloading. The foodservice industry is moving fast, with the grocerant niche garnering the lion’s share of new business.

The WSJ reports that “Cable companies have been losing TV subscribers at an ever faster rate in the last few months, and satellite TV isn't picking up the slack. That could be a sign that Internet TV services such as Netflix and Hulu are finally starting to entice people to cancel cable, though company executives are pointing to the weak economy and housing market for now.” This action has been called “cord-cutting”.

Where is your food brand going, where are your customer going? Don’t let your retail food customer cut the cord too your brand. Its time to understand why the Convenience store industry, Drug Store industry, Dollar Store industry and legacy grocery stores have all starting selling fresh prepared ready-to-eat and ready-to-heat food. This convergence of food consumers and new avenues of distribution will forever change food industry retailing.

Is your company ready for the grocerant niche it or will your company go the way of Tower Records. Dominos Pizza took the first step and I am sure will continue to evolve with the times, changing and adding new core prodcuts.  What is your company doing?

Outside eyes can deliver top line sales and bottom line profits. Invite Foodservice Solutions® to provide brand and product positioning assistance or a grocerant program assessment. Since 1991 Foodservice Solutions® of Tacoma, WA has been the global leader in the Grocerant niche for more on Steven A. Johnson and Foodservice Solutions® visit http://www.linkedin.com/in/grocerant or twitter.com/grocerant

Ready-to-eat and ready-to-heat prepared food leverages better for you to drive grocery sector sales.



Food manufactures continue to find success with ready-to-eat and ready to heat prepared food. The grocerant niche driven by cultural trends; particularly meal assembly rather than cooking from scratch. Has turned it focus on better for you products

Food Marketing Institute (FMI) 2010 U.S. Grocery Shopper Trends report found consumers “choose to save money by eating at home but they also believe, overwhelmingly, that the food they eat at home is healthier than eating away from home. It is clear supermarkets are positioned to help their customers save money and help them make healthier choices when it comes to food.”

The mix and match meal components options allow the family to customize a home prepared meal. This may drive the “check average / basket size” down but it increased frequency. The FMI report states that “weekly trips to the grocery store, which continues an upward trend averaging 2.06 visits per week”. There was a decrease in “primary store trip’s, but that may be a outdated legacy metric’ focused more on Wall Street than the consumer.

While it was documented that last year consumer were eating at restaurants less. Restaurateurs have lowered prices, introduced new menu items and sales are trending up. There has been but one winner here and it is the grocerant niche.

Outside eyes can deliver top line sales and bottom line profits. Invite Foodservice Solutions® to provide brand and product positioning assistance or a grocerant program assessment. Since 1991 Foodservice Solutions® of Tacoma, WA has been the global leader in the Grocerant niche for more on Steven A. Johnson and Foodservice Solutions® visit http://www.linkedin.com/in/grocerant or twitter.com/grocerant

The global attractiveness of the grocerant niche drives sales.



“How can you govern a country that has 246 varieties of cheese?” by Charles de Gaulle

The French have been producing and selling sous vide products for years. In fact Foodservice Solutions® 5 P’s of food marketing: Product, Packaging, Placement, Portability and Price was in large part developed visiting, studying tracking the success of sous vide and other prepared food products in France.

The grocerant niche focusing on fresh prepared ready-to-eat and ready-to-heat food was made to order in France. The French consumer loves to eat customized food products that are or can be localized with flavor or product the sous vide process allows them to do that.

In a country with at least 246 types of cheese chef’s understand the need for customized products. The grocerant niche continues to grow in France and expand with some chefs now utilizing molecular gastronomy. Fear not the focus is on Artisans and Authenticity no matter how the food is prepared will continue to rule the day in France and around the world.

Outside eyes can deliver top line sales and bottom line profits. Invite Foodservice Solutions® to provide brand and product positioning assistance or a grocerant program assessment. Since 1991 Foodservice Solutions® of Tacoma, WA has been the global leader in the Grocerant niche for more on Steven A. Johnson and Foodservice Solutions® visit http://www.linkedin.com/in/grocerant or twitter.com/grocerant

The decade of the grocerant niche is evolving at break neck speed.



Ready-to-eat and ready-to-heat fresh prepared food that can be portable is now being sold at traditional restaurants, grocery stores, drug stores, C-stores and dollar stores. Blend in new avenues food of distribution, with traditional products packaged with a “twist” and witness sales success.

Baby boomers continue to drive sales of new grocerant food products, demographic shifts particularly empty nesters living longer and living is smaller family units than ever before will continue to drive this change for years to come.

Richard Cope was quoted saying “as people are working longer into retirement, there is a greater need for products geared towards vitality and health in a more senior workforce. “At the moment energy drinks, foods and snacks are marketed towards the youth market,” he said, “but they will become more about getting people through the day at an older age.”

We are entering a new era in food retailing, it is bringing new products and new avenues of distribution. Men are increasingly shopping for the family looking at products for the first time or for new products that either cater to traditional male preferences or new family focused products. Cope wonders “While retailers may presume they are pitching to women shopping for families, Cope questions whether there is a need for more masculine takes on health and value. Times are evolving and the grocerant niche is leading the pack in foodservice.

Outside eyes can deliver top line sales and bottom line profits. Invite Foodservice Solutions® to provide brand and product positioning assistance or a grocerant program assessment. Since 1991 Foodservice Solutions® of Tacoma, WA has been the global leader in the Grocerant niche for more on Steven A. Johnson and Foodservice Solutions® visit http://www.linkedin.com/in/grocerant or twitter.com/grocerant

Under the Foodservice umbrella growth can be found in the grocerant niche.



Is your retail foodservice chain like a Disney Movie, where everything is happy at the end of each month where sales and profits are up. Then you most likely have entered the grocerant niche. Grocery stores, Restaurants, Convenience stores, Dollar Stores, Mobile food trucks and Kiosk are all improving the quality of the food that they sell. The race for share of stomach has never been at a faster or more focused pace.

Consumers want to feel connected to you brand and your brand must remain relevant in the minds eye of the consumer. The convergence of non traditional points of distribution, an evolving grocery fresh prepared sector and lingering economic conditions have created the perfect opportunity for retail food brand expansion. Drug stores and Dollar stores are now clamoring traditional restaurant and grocery stores customers.

Its time that brand managers challenge the premise of all new food product ideations, pressing, probing and prodding development teams to develop new products for each new avenue of distribution. Brand protectionism never works. The retail foodservice consumer is dynamic not static and the opportunity for ready-to-eat and ready-to-heat fresh prepared food has never been greater. Its time to take a close look at what is under your foodservice umbrella.

Outside eyes can deliver top line sales and bottom line profits. Invite Foodservice Solutions® to provide brand and product positioning assistance or a grocerant program assessment. Since 1991 Foodservice Solutions® of Tacoma, WA has been the global leader in the Grocerant niche for more on Steven A. Johnson and Foodservice Solutions® visit http://www.linkedin.com/in/grocerant or twitter.com/grocerant

Top 6 reasons consumers are buying ready-to-eat or ready-to-heat food!



Companies that develop a platform that allows meal co-creation; in the car, at the office or at home are winning the heart’s and minds of today’s retail food consumer. The grocerant niche comprised of the ready-to-eat and ready-to-heat fresh prepared food is driving the success of the retail foodservice today.

Each sector has innovators; Restaurants started with Kentucky Fried Chicken (KFC), Chipotle Mexican Grill, Panera Bread, Domino’s Pizza, MCD, BK and a whole lot more! Grocery started with Wegmans Metropolitan Market, Whole Food and now fast charging Safeway and the “lifestyle stores. Convenience Stores have Sheetz, Wawa, with fast charging Casey’s General stores and 7 & Eleven.

1. Visceral presentation, Freshness based on how it looks and is presented.

2. Bundling, the ability to build your meal with components family member will eat.

3. Individualized portions, power to select quality and quantity of items viewed.

4. Convenience, unit /store location on the drive home from work.

5. Time Saving, ability to evaluate price vs. time to cook from scratch.

6. Portability, empowering choice eat in or take home / office

Success does leave clues and many retail food operators are now adopting Foodservice Solutions® 5 P’s of food marketing: Product, Packaging, Placement, Portability and Price.

Outside eyes can deliver top line sales and bottom line profits. Invite Foodservice Solutions® to provide brand and product positioning assistance or a grocerant program assessment. Since 1991 Foodservice Solutions® of Tacoma, WA has been the global leader in the Grocerant niche for more on Steven A. Johnson and Foodservice Solutions® visit http://www.linkedin.com/in/grocerant or twitter.com/grocerant