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Gallery: Inside Walmart’s Culinary Innovation Center

Jon Springer, Executive Editor

June 7, 2017

8 Slides
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In a tour of Wal-Mart Stores’ Culinary & Innovation Center last week, officials of the Bentonville, Ark.-based retailer showed SN how work at the building was expanding private label variety, improving product formulations, building sandwiches and salads faster, and bringing dead brands back to life.

Here are a few things cooking in Walmart’s kitchens:

About the Author

Jon Springer

Executive Editor

Jon Springer is executive editor of Winsight Grocery Business with responsibility for leading its digital news team. Jon has more than 20 years of experience covering consumer business and retail in New York, including more than 14 years at the Retail/Financial desk at Supermarket News. His previous experience includes covering consumer markets for KPMG’s Insiders; the U.S. beverage industry for Beverage Spectrum; and he was a Senior Editor covering commercial real estate and retail for the International Council of Shopping Centers. Jon began his career as a sports reporter and features editor for the Cecil Whig, a daily newspaper in Elkton, Md. Jon is also the author of two books on baseball. He has a Bachelor of Arts degree in English-Journalism from the University of Delaware. He lives in Brooklyn, N.Y. with his family.

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