Strategies to operating in the retail food sector are invariably changing. This is especially valid 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 merchandise is being bought at non-traditional food retailers. Included in this are 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 working to grow sales through serving their potential customers better:

1. Locally sourced products. It’s 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 meals fresher.

Additionally, today’s savvy consumers want to know where by their foods are coming from. This permits these phones quickly trace their products origins if and when they experience any difficulty with them. Hence, locally sourced may be the new concept, which food retailers take presctiption board with in order to meet customer demands.

2. More specialized departments. Fresh products in grocers are coming increasingly from very specialized departments. These include artisan bakeries, market fresh fish and seafood departments, gourmet cheese departments, and convey departments offering more organic produce.

Artisan in-store bakeries (with products baked fresh daily) are providing breads as well as other goods with unbleached flour and healthy whole grain products. Specialized departments focusing on all-natural items are moving away from products containing MSG. Moreover, they’re providing consumers’ wishes for low-sodium, low or no sugar, and also gluten-free products.

3. Clean food. Clients are demanding ‘cleaner’ food. This means products with limited ingredients. Nonetheless, these limited ingredients must be first-rate, without additives and preservatives. Consumers need to understand how their vegetables and fruit are grown and processed. They want to know whether or not the meat they’re buying is grain or grass-fed and whether it contains antibiotics or chemicals. Supermarkets are increasingly stocking foods that meet consumers’ needs in these areas.

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