SCOTTSDALE, Ariz. — It's no longer just about consumers doing less cooking. Now it’s also about big shifts in who is making the shopping decisions, what dayparts are critical, and what shoppers demand from stores.
These topics are tackled in a new study called "Reframing Retail Through the Lens of Changing Food Culture," produced in partnership with Daymon Worldwide and Hartman Group.
"There's a seismic shift in the global food culture," said Carla Cooper, CEO, Daymon. "The industry needs to view customers not as cooks or shoppers, but as eaters.
"Moms are not our bulls-eye target any longer. Now everyone makes choices about food."
Snacking dominates eating patterns, and consumers have growing demands about the retail experience, she added.
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"Our customer expects products and the experience at retail to be curated for them," she said. "We need to have the right combination of items and it must be just right for them."
Harvey Hartman, chairman and CEO, The Hartman Group, said today there are more men as primary shoppers, more single households, and more people are eating while alone.
Among some of the fastest growing snacking occasions are "pre-breakfast" and "after dinner," he said.
"Food is no longer just a fuel," he added. "Now it's as much about emotional reward."
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