Grilling outside and in, firing up wood-burning ovens, featuring carving stations, and taking down kitchen walls — these tactics are working well for supermarkets’ prepared food departments. It’s not new that many retailers’ foodservice programs have evolved into restaurant-like operations, but they’re turning up the burner. Festival Foods, Onalaska, Wis., has for a long time held special events outside in its parking lots, and during the summer, they ...
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