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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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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The merchandising of private label perishables can be an effective retail differentiator. But operators must have the right program strategies.
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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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The world was a very different place two years ago when British retailer Tesco launched Fresh & Easy Neighborhood Market in the United States.
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