Specialty Food Magazine

JAN-FEB 2012

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/55305

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Page 29 of 159

Innovations Formats to & Watch Retail Discover three trends retailers are exploring that may be worthwhile in your store. Plus, new formats in chain retailing are making small the next big thing. Learn how that's impacting the independent grocer. BY LAURA EVERAGE T he current economy's profound effect on the retail sector is undeniable. Major retailers have exited the scene, and mergers and acquisitions abound. Amid the doom and gloom, however, are several chains employing innovative concepts and new formats to help them stay relevant. Here is a look at three trends emerging in the marketplace that may work for your business, whether you operate a chain or standalone specialty shop. 1. Redefining Delivery Food retailers are rethinking ways to get food to time-pressed consumers without a wait. In August 2011, Publix Super Markets rolled out an online-order and curbside-delivery program at three stores in Tampa, Fla., and Atlanta. The program is designed to reach out to customers in a hurry. "Curbside assists in getting some of that time back for the customer," explains Maria Brous, director of media and community relations at Publix. Shoppers can visit publix.com/curbside, select their desired pickup location, a 30-minute pickup window and then choose items to order. The customer will see an estimated total, as weights for produce, meat and deli will vary slightly. Publix honors the sale prices for the store that are effective on the day of pickup. There is no minimum order requirement, and a $7.99 fee is added to the total. The site allows for multiple grocery lists to be saved in the customer's website account. In the store, a sales associate prepares the order and then meets the shopper in the parking lot, collects payment (online payment options are not available currently, but shoppers may pay by cash, check or credit on-site) and hands over the groceries. 28 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com © 2011 GREG MABLY C/O THEISPOT.COM

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