Grilling outside and in, firing up wood-burning ovens, featuring carving stations, and taking down kitchen walls — these tactics are working well for supermarkets’ prepared food departments. It’s not new that many retailers’ foodservice programs have evolved into restaurant-like operations, but they’re turning up the burner. Festival Foods, Onalaska, Wis., has for a long time held special events outside in its parking lots, and during the summer, they ...
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 complimentary access to the SN salary survey data tables.
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.