NEW YORK -- To build a meals business, the conventional wisdom says, retailers must follow certain agreed upon procedures that will capture and hold consumer attention. Frequent samplings and demonstrations. Prominent signage. Branded formats. Signature entrees. Educational brochures. In-store chefs. Prepackaged family meals. The requirements that experts say are essential to operate a successful ready-to-heat meals business seem endless -- and daunting. But when you enter Manhattan's ...
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.