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The Show & Sell Center at IDDBA’s Dairy-Deli-Bake is an opportunity for retailers to learn about new merchandising ideas as well as rethink traditional concepts.
At this year’s show in Atlanta, the deli team riffed on the salad bar by making it a dinner bar. The display had entrees and sides in the middle, desserts and salads on one side, and bread on the other.
“We just tried to make it a whole meal,” said deli team member Ron Fischer, Coborn’s.
“I would shop this,” he added.
Chef Jon Gazin demonstrated how to make bahn mi sandwiches on the first day of the show. He said to start with crusty rolls sliced in half and top them with sriracha aioli, a protein — in this case, chicken curry, barbecue pork or five-spice pork — jalapeno, thinly sliced cucumbers, pickled carrots and cilantro.
“Build it in that order, and you’ve got a taste from Asia,” said Gazin.
The deli team included a case with all the components for customers to make their own pizzas for the first time this year.
“You could throw whatever you want on it,” said Fischer.
The bakery team’s flatbread pizzas were intended to be made-to-order in the store. Customers could pick from a menu of options from pepperoni to curried chicken with Greek yogurt, or create their own.
One case showed how retailers could use day-old bread to make garlic bread, pizza bread or breakfast loaves with jam.
Most bakeries have self-serve stations for fresh bread. This slicer would provide added convenience for customers.
Another example of self-serve bakery was cookies, which could be sold by the pound.
“Cookies are always hot,” said bakery team member Jennifer Dahm, director of coffee and bakery merchandising, Dorothy Lane Market.
The bakery team’s breakfast-themed case centered around a juicing station.
As part of the breakfast case, the cake team created a tongue-in-cheek display based on a study that found people who eat chocolate cake for breakfast consume fewer calories throughout the day.
The cake team chose three themes for its displays this year: industrial chic…
…farm-to-table…
…and educating the industry.
The meals team dreamed up a concept called Culinary Concierge where customers could pre-order meals — ideally via a website or smartphone app — to pick up in the store.
These heat-and-eat meals with different containers for entrees, starches and sides allow customers to mix and match different cuisines, such as American, Italian, Indian, Mexican and Asian.
Meals team member Chris Koch said retailers have great salads made with pasta, grain or vegetables as a base. Why not allow shoppers to customize their purchase with a protein of their choice on top?
Cheese team member Sue Bosse said individual-portioned snack packs that combined cheese with items like nuts, fruit and meat slices would appeal to Millennials seeking a healthier lunch option.
A grilled cheese case showed how to use bold flavors and ingredients for a grown-up sandwich. Pre-made options included the WaffleiciousWich, maple cheddar cheese and Canadian bacon on a waffle, and El PresidenteWich, brie, ham and fig spread on brioche. The prepackaged sandwiches included a packet of butter for easy pan grilling.
The cheese team created displays for cheese and produce pairings with signs like “Cherries go great with…” For cherries, the recommendations included cheeses with Italian origins, like parmesan and montasio.
Another section of the cheese area focused on how to pair with wine and beer. In addition to large party platters, some suggestions were intended for one person to enjoy with a glass of wine.
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