Supermarket operators who consider their food-service offering to be an integrated unit, as opposed to being a number of individual items, are well on their way toward achieving satisfactory profitability. That's one of the major findings of a study presented at last month's Food Marketing Institute Midwinter Executive Conference. The study pointed out that in all likelihood, the present food-service methods used by supermarket operators are producing a loss on the activity. A detailed ...
REGISTER TO VIEW THIS ARTICLE - Register for a Free Account
Why Register for FREE?
Registering for content on Supermarket News will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. What are you waiting for! In addition you will also receive a complimentary copy of SN's salary survey sent to you by email.
Attention Paid Print Subscribers: While you have already been granted free access to SN we ask that you register now. We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.