With food-cost inflation on the rise — a trend that is expected to continue in 2011 — food retailers are beginning to get a sense of whether or not customers will accept higher shelf prices. “The retailers that are in the best position are the ones that have established what I would call ‘value credentials’ during the downturn and early part of the recovery,” said Chuck Cerankosky, an analyst with Northcoast Research, Cleveland. “Customers already trust those chains' pricing, and may be ...
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