With rotisseries in high gear, meatballs simmering and mashed potatoes piled high, retailers are making adjustments in their prepared-food departments to suit the times, and it's paying off. In the midst of a deep recession, the market for ready-to-eat, ready-to-heat and ready-to-cook food is still heating up for many retailers. To get their share, retailers have put a new focus on their evening business to attract people who, in better times, might have eaten dinner at a restaurant. ...
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 complimentary access to the SN salary survey data tables.
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.