The key word in seafood departments these days is convenience. Consumer demand for quick and easy meals has changed how retailers prepare and merchandise their seafood offerings. “There’s still a huge intimidation factor [with seafood] and how to cook it, how not to overcook it. So the more a retailer can take away the uncertainty, the better it is to reach a broader range of consumers,” said Neil Stern, a senior partner with Chicago-based consultant group McMillan ...
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 a complimentary copy of SN's salary survey sent to you by email.
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.