Supermarkets can implement current restaurant trends to encourage growing consumer interest in prepared foods. Panelists at the National Restaurant Association Show in Chicago last month argued that shoppers are increasingly going to supermarkets and convenience stores for quick meals and snacks. Convenience is a reason consumers are increasingly snubbing restaurants in favor of “grocerants,” said Bill Cross, VP for business development at Broad Street Licensing Group, Montclair, ...
REGISTER TO VIEW THIS ARTICLE - Register for a Free Account
Registering for content on Supermarket News will give youINSTANTaccess 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’sFREE, 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 grantedfreeaccess to SNwe ask that youregister now.We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.