Strategies to operating in the retail food sector are invariably changing. This is also true within the supermarket space. Today’s informed individuals are increasingly demanding quality, fresh, and innovative foods. Additionally, these consumers also demand convenience be served as well as these first-rate products.

More grocery products are being purchased at non-traditional food retailers. These include Wal-Mart Stores Inc., Costco Wholesale Corporation, in addition to pharmacies/drugstores, and specialty alternative grocers.

How are traditional food markets – chains and independents – addressing the dual issues of freshness and convenience? Are mainly ways they’re attempting to grow sales through serving their customers better:

1. Locally sourced products. It’s really a considering the fact that products sourced locally is going to be on supermarket shelves plus supermarket counters quicker. Same-day produce and dairy deliveries from local suppliers ensure customers receive their best meals fresher.

In addition, today’s savvy consumers would like to know exactly where their foods are originating from. This permits these phones easily and quickly trace their goods origins if and when they experience any difficulties with them. Hence, locally sourced is the new concept, which food retailers take presctiption board with to satisfy customer demands.

2. More specialized departments. Fresh products in grocery stores are coming increasingly from very specialized departments. These include artisan bakeries, market fresh seafood and fish departments, gourmet cheese departments, and convey departments offering more organic produce.

Artisan in-store bakeries (with products baked fresh daily) will provide breads and other goods with unbleached flour and healthy whole grain products. Specialized departments emphasizing all-natural products are getting off products containing MSG. Moreover, they’re serving consumers’ wishes for low-sodium, low or no sugar, plus gluten-free products.

3. Clean food. Clients are demanding ‘cleaner’ food. This implies products with limited ingredients. Nonetheless, these limited ingredients should be first-rate, without preservatives and additives. Consumers wish to understand how their fruits and vegetables are grown and processed. They want to know whether the meat they’re buying is grain or grass-fed and if it contains antibiotics or chemicals. Supermarkets are increasingly stocking foods that meet consumers’ needs in these areas.

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