DALLAS -- Retailers who busily clear and tidy their aisles and counters have got it all wrong, at least if they're looking to build some excitement with meals programs, according to a food-service consultant based here. Supermarkets may be more orderly than the crowded jumble of products, carts and customers found in gourmet retailers like New York City's Zabar's, but those stores ring up a colossal meals business, said Paul Schlossberg, president of food service at D/FW Consulting, who was ...

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