EATON, Ohio -- Hot foods have a solid future in the supermarket, with a majority of operators planning to expand their hot-food programs, a recent survey shows.
Customers, however, will increasingly be asked to help themselves. Most respondents in a poll of retailers see more self-service merchandising of hot foods on the horizon. While nearly 53% of those surveyed indicated that 75% of their hot foods are now displayed in a service case, most predicted an increased -- or total -- commitment to self-service merchandising of hot foods.
The survey -- completed earlier this year by Solganik & Associates, for Henny Penny Corp. here -- also shows that a greater variety of equipment is being used in supermarket kitchens.
"It seems logical to surmise [based on the collected data] that the combination of new, high-quality self-service packaging, along with a shortage of service-counter labor and retention concerns are guiding the shift toward more self-service merchandising but better handling of prepared foods," said Howard Solganik, president of the Dayton, Ohio-based consulting firm.
The surveys for Henny Penny, starting in 1995, have been conducted by Solganik's company every other year. This year, 125 deli directors were sent two-page questionnaires, including officials at Albertson's, D&W Food Centers, Genuardi's Family Markets, Hy-Vee, Safeway and Ukrop's Super Markets, along with others coast to coast. There was a 31% rate of return.
One notable change from the 1997 poll is that more respondents said their stores are featuring a seating area or an in-store cafe/food court -- a full 84.2% said their stores are offering seating. That's up from 72% in 1997.
In this year's survey, too, respondents indicated they've added new equipment such panini grills, warmer/holding cabinets and kettles. Combi ovens and microwave ovens have been popular equipment additions since the 1997 survey, Solganik said.
Nearly 79% of the respondents in the latest survey indicated they now have combi ovens; that compares with 50% in 1997. Microwaves are now used by 79%, which is up from 58% in 1997.
Better than one-half of respondents said they had added a panini or sandwich grill, and more than 90% now have a warming or holding oven.
Respondents are also moving away from scratch preparation. Instead, they're sourcing prepared foods in the majority of cases. Indeed, 63.2% of respondents said they source nearly all their hot-food products fully prepared, ready-to-heat.
When asked what specific types of food would have a larger presence in their self-service displays, retailers listed fried chicken, rotisserie chicken, barbecue items and some ethnic items.
The majority of respondents said at least 90% of their stores feature hot foods, and 97.4% of respondents said they used some sort of hot-food merchandiser but also said they keep their menus simple.
Most said they considered a variety of five to 10 entrees sufficient and more than 80% said six or fewer side dishes are sufficient for a hot-meal program. When asked how long they display hot foods, most (57.9%) said one to two hours. In past surveys, too, the largest number stuck to the two-hour rule, Solganik said. In the most recent survey, 36.8% said they display hot foods for up to three hours, and 7.9% said they leave hot foods on display no longer than an hour.
Fully two-thirds of the respondents said they believe in offering the same items both hot and cold, and more, 79%, said they have plans to offer cold versions of their hot menu items in the future.
The most prevalent view predicted an increased commitment to self-service merchandising for hot foods, noted Solganik. Following that, there was agreement anticipating a greater focus on dinner business with bundled meals as a needed option. Others expected a re-dedication to "the basics," including a reduction of menu items.
Several retailers suggested they'd be more successful with fewer menu choices prepared with greater care and held/presented at a higher quality level.
