Many prepared food departments have earned a reputation for restaurant-quality food, but competition has been heating up lately between supermarkets and the foodservice industry. To keep pace, many grocers are emphasizing specialties and sometimes borrowing directly from the latest restaurant trends and popular promotions. Some of the big-draw events have been around for a while — in fact, they may be long-time traditions like Thibodaux, La.-based Rouses’ crawfish boils. ...

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