NEW YORK -- To build a meals business, the conventional wisdom says, retailers must follow certain agreed upon procedures that will capture and hold consumer attention. Frequent samplings and demonstrations. Prominent signage. Branded formats. Signature entrees. Educational brochures. In-store chefs. Prepackaged family meals. The requirements that experts say are essential to operate a successful ready-to-heat meals business seem endless -- and daunting.
But when you enter Manhattan's