More supermarkets are launching and enhancing foodservice programs to differentiate their offerings and attract convenience-minded consumers. But running an effective operation can be challenging.
 

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Self-service buffets are becoming more prominent attractions across the fresh sector.
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Buoyed by the eat-at-home trend, foodservice has prospered. But rising commodity prices, especially for beef, could put a crimp in the foodservice register tally. 

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Officials from Parsippany, N.J.-based Kings Food Markets announced Jan. 27 a re-launch of its brand with a redesigned logo and website, and grand re-openings at its 24 stores, featuring an increased array of perishables, throughout the year.
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A relatively warm fall and early summer, combined with a still-thawing economy, will result in lower-than anticipated fourth-quarter earnings for TreeHouse Foods Inc., according to officials from the Oak Brook, IL-based food processor. The company announced Jan.20 that it expects fourth quarter earnings of between 84 and 87 cents per share, well below analyst expectations of $1.07 per share.
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With competition for breakfast dollars heating up among fast-food restaurants and coffee shops, can supermarket foodservice become a morning destination?
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More consumers are taking out meals from supermarkets, but the economy still is impacting activity.
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Whole Foods is setting the standard in the supermarket merchandising of high-quality hot and cold meals.
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Perishables are a key variable in determining a supermarket’s success. The produce, deli, meat, seafood, dairy, bakery, foodservice, frozen and refrigerated departments are key shopper destinations and becoming increasingly important store differentiators.
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Foodservice, which has benefitted in the recession, needs to keep catering to shopper demands for convenient meals.
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