I had the privilege recently of speaking at Western Michigan University’s Food Marketing Conference. It was the 51st such event, which is remarkable in itself.
My topic was “Disruptions in Food Retail.” It was inspired by Supermarket News’ rec...
A peek at a proposed floor plan and fixtures for Whole Foods' new 365 concept reveals intentions for light labor requirements as the retailer tackles a more efficient interpretation of its natural/organic superstore...
“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” – James Beard
The above quote nicely summarizes what bread means to many of us. “Good,” fresh-baked bread is the quintess...
FMI unveiled a new program to pair supermarket chefs with the heads of fresh prepared foods at their respective companies during FMI Connect in Chicago in June.
The initiative, called Supermarket Chefs, will allow 20 chefs and 20 fresh foods e...
Consumers — especially those aged 18-34 — are purchasing retailer meal solutions more often, according to an updated Technomic study.
The 2015 Retailer Meal Solutions Consumer Trend Report found 84% of consumers purchase retail meals at least ...
This is part of a series of IdeaXchanges and other SN articles describing the Millennial Revolution's impact on the food distribution industry. ...
In a recent industry webinar, FMI and IRI showcased the current state of supermarket prepared foods and where it’s going. Here are five trends to watch...