PHILADELPHIA -- Supermarket food-service operations can make a profit, if they change their strategies and put specific restaurant practices into play. That message may be especially noteworthy coming as it did from Bill Hale, president of The Hale Group, Danvers, Mass., whose widely circulated and discussed Coca-Cola Retailing Research Council study on the topic has, since it was released in previews late last year, been characterized by some as a sobering description of how supermarkets ...

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.