Reimagining Deli & Bakery

From prepared food sales dropping off, to closings of self-serve bars and a rise in packaged deli meat sales, the deli and bakery sections are operating by new rules. Increased safety protocols are not going away any time soon, so retailers are looking at how to reinvent their foodservice and fresh bakery offerings with grab-and-go, prepackaged and other alternatives. 

Sponsored by

Jonna Parker
Principal, Fresh Center of Excellence
IRI

Eric Richard
Industry Relations Coordinator
IDDBA

Michael Browne - Moderator
Executive Editor
Supermarket News