DALLAS -- The key to successfully offering fresh, prepared foods in a supermarket is efficient sourcing, a challenge that can best be met by bringing in food that has been prepared off-site.
That preparation can be done either by the retailer, in a central kitchen, or by outside suppliers, according to a seminar speaker at the recent Joint-Industry Conference on Efficient Consumer Response here.
"The growing demand for fresh prepared foods has largely been met, in general, by
