Whole Foods might be throwing everything that goes with the kitchen sink at a recent surge in consumer activity.
According to a PYMNTS’ study titled Digital Economy Payments: Consumers Buy Into Food Bargains, 37% of shoppers went home with prepared food during their most recent grocery trip, and 43% with an annual income of more than $100,000 had bought prepared meals in their last trip to the market. Whole Foods, owned by Amazon, had been outsourcing the task of making meals, but the Wall Street Journal revealed the grocer is looking into building commercial kitchens for stores across the country.
The WSJ report said Whole Foods would be able to have more control over quality if the cooking was done on-site, and existing kitchens could be brought in to help with the launch. Third-party outfits and separate facilities also are being considered. Whole Foods wants to expand its sushi, sheet cake and juice bar varieties in the coming months.
Whole Foods Market Chief Executive Officer Jason Buechel unveiled what he said is a 10-year vision for leading the company into the future earlier this year.
The Austin-based retailer’s “Growing with Purpose” initiative, announced at the grocer’s first quarterly town hall meeting, will follow a scheme of increasing and investing profits strategically while focusing on four priorities: Creating the best customer experience in stores and online; investing in team member growth and happiness; delivering exceptional business performance; and expanding research to serve customers in new ways, the company said.
