“My philosophy is that you have to keep growing it. If it’s stagnant, it’s going to die …The latest venture is focusing on the food, the convenience. Everybody’s busy.”
— Susie Farbin, MaMa Jean’s Natural Market
Part 1: Location, location, location
Highlights:
• MaMa Jean’s Natural Market found a way to maintain consistency, mitigate waste and streamline efficiency by using a commissary kitchen with a market deli up front.
• A location with foot traffic is ideal for the market deli concept.
• Sell the customers on new food items by having samplers in the sandwich lines of the deli.
• MaMa Jean’s Natural Market expanded their customer base by removing “natural” from the name.
This session—Deep Dive: Making Moves Toward Convenience and Foodservice—was recorded at Natural Products Expo West 2018.
This piece originally appeared on New Hope Network, a Supermarket News sister website.
