Fresh thyme ad9/12/2023 “My background is actually in the traditional grocery stores,” he says. The most successful smaller store formats, he argues, have dispensed with the idea that they can be-all-things-to-all-people, and are instead trying to focus on what they do best.Īnd in the case of Fresh Thyme Farmers Market – a fast-growing new retail chain originating in the Midwest– that is fresh (40-50% of sales from the 30,000 sq ft stores are from perishable products). People are time-starved, they want convenience, grab & go, but they also want to eat healthier “People are time-starved, they want convenience, grab & go, but they also want to eat healthier, so they are buying fresher foods more often, and you can’t pantry load this stuff.” How do I become a destination store for people that are heading home and looking for delicious food at a good price? He adds: “The industry is in flux right now and I think all of us are trying to find that secret sauce to try and unleash. In other words, the stores are designed to cater to pantry re-stockers, not to busy shoppers trying to eat fresh, but lacking the time, energy or inclination to spend hours preparing meals. Emulsifiers, stabilizers, hydrocolloidsįor a start, Savage tells FoodNavigator-USA, many traditional grocery retailers still generate a large chunk of their revenues from low velocity packaged foods or high velocity 'center of store' categories experiencing declining volumes (canned soup, cereal, frozen meals), from stores that are too big and no longer meet shoppers' needs.Chocolate and confectionery ingredients.Carbohydrates and fibers (sugar, starches).Plant-based, alt proteins, precision fermentation.
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