Liz Webber

Senior Digital Manager,
Supermarket News
Perimeter refresh: Fresh Foods Survey shows consumers drive upgrades 
By updating perishables departments to suit evolving consumer tastes, the food retail industry has found the key to sales growth in the perimeter, according to SN’s annual survey.
Not just Millennials feeling fresh, SN survey shows 
Gen Yers aren’t the only ones impacting the evolution of perishable departments.
Opportunities abound in prepared foods 
The importance of deli and prepared foods has skyrocketed in the past few years, particularly as retailers seek to cater to Millennials who may lack the time and the skills to put a home-cooked meal on the table every night.
Gallery: Harmons opens foodie-focused new store
The newest Harmons store includes a cooking school, chef-prepared foods, a gelato bar and other expansive perishables departments.
'Ugly' produce brings attractive sales to retailers  1
A global trend in marketing “ugly” produce as a way to reduce food waste has U.S. retailers like Giant Eagle, Associated Food Stores and Whole Foods reconsidering the less-than-perfect retail rejects.
Retailers: Be wary of switching to natural, organic meat too quickly 
Sales of natural and organic meat are growing at astronomical rates. However, that doesn’t mean supermarkets should stop selling conventional meat.
Alternative channels dent supermarket meat sales 
Farmers’ markets, dollar stores, farm direct and online all grew year-over-year as outlets for occasional meat purchases, according to the 2016 Power of Meat report.
Back to basics in the meat department  1
The latest Power of Meat study shows the impact of operational excellence on shopper satisfaction.
New American Bakers Association chairman details challenges, priorities
SN spoke with incoming ABA chairman Fred Penny about challenges facing the industry and ways commercial bakeries can work with retailers to capitalize on consumer trends.
Gallery: Products pack flavor punch at Seafood Expo 2016
Products on display at the 2016 Seafood Expo North America in Boston earlier this month were all about adding something spicy, tangy, sweet or herbed — or some combination.
The New Consumer: How to make the meat case appeal to Millennials 
Retailers need to promote the meat department for total store success.
Meat case study: ‘No longer one meat shopper’  1
Changes in American dietary preferences and demographics continue to have a big impact on the meat department.
Retail prepared foods increase service, decrease SKUs: FMI study 
As supermarket prepared food departments have become more robust, they have added more trained staff and extra amenities while decreasing the number of offerings, according to the results of a new FMI study.
Tops Markets keeps deli equipment up-to-date 
As the deli grows in importance as a destination for pre-cooked meals and convenient meal ingredients, some retailers are making equipment updates to better serve customer needs and make the department run more smoothly.
Gallery: Whole Foods' 2016 food predictions 1
Product experts at Whole Foods Market have put together a list of 10 food trends they expect to be hot in 2016.
Price Chopper reveals Market 32 facade
April 9, 2015

The chain has actually only been known as Price Chopper since the 1970s. Originally, it was called Public Service Market and then Central Market.

Study: Meat department losing Millennials
March 11, 2015

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Making the case for in-store tracking
October 23, 2014

The technology may not be there yet, but I think consumers might be more open to in-store tracking if they are using it to interact with the retailer, rather than the retailer...

How social is your business?
October 7, 2014

There is certainly a risk to opening up communication via social media, as some customers will only use those channels to complain or promote negative opinions. However, if...

How not to be one of 'those' stores
October 2, 2014

Cleanliness of stores and the friendliness of its employees are definitely key factors for customers. Beyond convincing senior managers of this, how do you convey its...

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