High-traffic departments like meat and produce are prime real estate for meal solutions. Progressive retailers are capitalizing on this notion by cross-merchandising everything from proteins and vegetables to shelf-stable sides, spices and even serving platters. Most utilize endcaps throughout their stores when space becomes available. A select few, however, are going all out, offering in-store cooking demonstrations and sampling of featured meals, plus recipe cards that list every ...
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.