EAST LANSING, Mich. -- The key to a successful in-store food-service program is having a clear idea of what and how shoppers today really want to eat. Supermarkets must think beyond "fried chicken and tired corn on the cob." That is according to Jack Allen and Tom Pierson, professors of food marketing at Michigan State University here, who were recently interviewed by SN about the state of food service in supermarkets. Allen and Pierson are scheduled to lead a panel discussion on ...

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