RETAILOBSERVER.COM APRIL 2016
6
Moe Lastfogel
moe@retailobserver.com
Moe's Musings Views
Happy Retailing,
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O
ver the last few decades, the popularity of cooking shows have reached an
all-time high. Cooking is no longer hidden in weekend PBS or local cable
shows. It has become mainstream and even a part of primetime TV. Movies
about chefs and restaurateurs have been met by great reviews and they just keep
coming. But what does that mean to you as a Retailer in today's Epicurean craze?
My feeling is that it creates more opportunity.
Gone are the "I just need any old stove to replace the one I have" days. Today,
consumers want more—more power, more options and more colors. They are
asking about BTU's, steam, speed cooking, induction, convection, smart
technologies and even sous vide and blast chilling.
These phrases are new to many of your customers' vocabularies. You have the
opportunity to educate them about these options, and most of all, upgrade the
kitchen packages that you sell.
I recently returned from the International Home and Housewares show in
Chicago and I was blown away by all the new toys available to these up-and-
coming Chopped Champions. I saw new induction pan and burner sets that
spoke to each other via bluetooth, blenders that weighed the food and made sure
your recipes were on spot with an app and even a food caviar maker that created
small food filled balls to make flavored and colorful garnishes.
This creates another opportunity in your stores and that's housewares as an
add on sale. If they can spend $20,000 on new appliances, what's another
$1,000 for some new pots and pans and countertop appliances?
Give consumers what they want by following these cooking trends. For you, it's
extra profit and for them it's the next step up to becoming a culinary genius.
RENEWED
INTEREST
IN COOKING
Trend creates more educated
appliance and housewares buyers
