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.
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.
More than five years after President Obama signed the Food Safety Modernization Act into law in January 2011, the largest food companies will finally start having to comply with some of the most significant rules in fall 2016.
While providing local, greenhouse-grown produce on a commercial scale year-round is itself a departure from the way supermarkets have traditionally sourced produce, what really sets BrightFarms apart is its business model.
During a panel discussion of produce managers at PMA’s Fresh Summit, a common theme emerged: Retailers aren’t providing enough training for clerks and managers in order for them to be successful at their jobs.