Supermarket operators are increasingly using the total store to sell meal solutions, pulling existing products from various departments and presenting them in new ways that grab the attention of busy customers. These retailers are enlisting the help of culinary-trained managers, cooking coaches and even personable associates to staff cooking classes and in-store stations that boost the industry's emerging profile as educator, rather than food warehouse. In the aisles, they're executing ...

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.
 

Click here to read the FAQ page if you have any questions (opens in a new window)
 

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.

Already registered? here.