Gone are the irrelevant made-to-order omelettes, idling white-toqued chefs and unused carving stations. In today's supermarkets, the fresh meals department is all about portions, health and authenticity. Several factors are getting credit for what many see as the resurgence of a once-moribund section. The menu today is consumer-friendly, and initial indications are that shoppers like what they see — and taste. Publix Super Markets' current endeavors epitomize a lot of what's going on. On ...
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.
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.