DALLAS -- The key to successfully offering fresh, prepared foods in a supermarket is efficient sourcing, a challenge that can best be met by bringing in food that has been prepared off-site. That preparation can be done either by the retailer, in a central kitchen, or by outside suppliers, according to a seminar speaker at the recent Joint-Industry Conference on Efficient Consumer Response here. "The growing demand for fresh prepared foods has largely been met, in general, by an expansion ...
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