Often, it's the very same item and the only difference is whether it's purchased from the retail or food-service division. The big difference is that in a restaurant the consumer has to wait for the food; ergo, their perception is it must be fresh. In a supermarket, the food is waiting for the consumer. Ergo, not perceived as fresh. That's why you'll see more and more "clocks" telling customers when a product came out of the oven, or was cooked, etc. Freshness should be counted in minutes, ...
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 complimentary access to the SN salary survey data tables.
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.