GRAND RAPIDS, MI - With so many different formats and check-out options available to consumers, retailers must be proactive about keeping up with the competition. While Meijer has been busy branching out into new markets and testing out new store concepts, the retailer hasn’t neglected technological innovation. Meijer completed a 15-month initiative to test its new checkout service, dubbed Shop & Scan, at all its Midwestern stores, and most recently rolled out the program to 44 stores throughout Southeastern Michigan.
"As we've rolled the program out in six states, the response has been incredibly enthusiastic," said Stephanie Brackenridge, Director of Customer Experience. "Customers have appreciated the ability to have a choice in shopping how they want, depending on how their day is going. Many are finding the opportunity to personalize their store visit with a cell phone is a great way to save time and help avoid lines."
Shop & Scan offers customers the opportunity to shop and bag items as they go through the store, avoiding the dreaded checkout lines. Shoppers simply have to download the free Meijer mobile app, scan the barcodes of the items they wish to purchase, and bag their own groceries. Once their shopping is completed, customers can then scan their phone at a designated self-checkout lane and pay for their items.
According to a press release, the retailer’s mobile app has been downloaded more than 1.5 million times since its launch in 2018 in Grand Rapids, MI. Since then, the initiative has been expanded to other stores in Michigan, Ohio, Indiana, Illinois, Kentucky, and Wisconsin. Even more telling is that once the app was downloaded, over 80 percent of Meijer customers have repeatedly used the Shop & Scan service during their shopping trips.
The retailer reports that its customers responded particularly well to the service’s integrated shopping list, running total, and the ability to clip any available mPerks reward coupons for items scanned.
For consumers, it’s all about the options, and the retailer also offers Meijer Home Delivery and pick-up services in all 246 of its stores throughout six states.
Will Meijer’s Shop & Scan influence more retailers to follow suit? Is this format the way of the future? Keep reading AndNowUKnow to find out.
BENTONVILLE, AR - How many times have I lost myself on Buzzfeed’s Tasty Facebook page? Too many times to count. While I used to lament the fact that those recipes would go in one ear and out the other—I have the attention span of a goldfish—I no longer have to worry about that particular problem. Walmart teamed up with Tasty to launch a first-of-its-kind feature—shoppable recipes. Now, customers can add the entire ingredient list from a menu of 4,000 of those insanely mesmerizing Tasty videos right to their Walmart Online Grocery carts.
“Finding that perfect recipe, creating a grocery list, and finally getting to the store can keep any chef out of the kitchen,” said Janey Whiteside, Chief Customer Officer. “We’re excited to create a fun solution that feeds customers appetites to put time back in their busy schedules all while saving money with Walmart’s everyday low prices.”
According to a press release, the new Shoppable Recipes feature provides a seamless grocery experience for Tasty iOS app users, giving them quick access to ingredients. From the Tasty app, users are directed to the Walmart Grocery app or www.Walmart.com/Grocery, where they can view what’s in their cart, purchase the ingredients, and then schedule their groceries for either curbside pickup at a local Walmart or at-home delivery. With geo-specific capabilities to map a recipe’s ingredients to the products available at the closest Walmart location, the feature ensures that customers can access the exact items they need to whip together that tasty Tasty recipe. Picky eaters are also accommodated—customers can swap items within the Tasty app based on their preferences, be it price, brand, quantity, organic, or other dietary preferences.
“From watching a mesmerizing Tasty video to cooking it in your own kitchen, the missing link is buying the ingredients. More than two-thirds of our audience have made a Tasty recipe and 90 percent of Americans live within ten miles of a Walmart store, so we’re excited to build upon our partnership with Walmart and provide a new feature that will solve the pain point of grocery shopping and make it even easier for our audience to cook their favorite Tasty recipes,” said Ben Kaufman, BuzzFeed’s Chief Marketing Officer.
Will other retailers team up with influencer-esque companies? Keep reading AndNowUKnow to find out.
SANTA PAULA, CA - Sustainability is one of the industry’s biggest buzzwords, and growers and suppliers are continuously making efforts to become more environmentally conscious. Calavo Growers took another step towards this ideal when it announced its publication of the first-ever sustainability highlights report. Published on the Calavo website, the report covers performance and sustainability-related initiatives across the enterprise, introducing a new sustainability policy and framework designed to organize environmental and social programs, as well as continuously optimize waste impact.
“I’m proud to introduce Calavo’s first report dedicated to our sustainability efforts. While environmental and social responsibility has been part of our corporate culture for decades, this is the first time we’ve put together a summary of related activities to share with our stakeholders,” stated Chairman, President, and CEO Lee Cole. “With the growing interest in sustainability from our customers, investors, suppliers, and communities, I anticipate this will be the first of many reports to come.”
The inaugural sustainability highlights report addressed consumer demand for more environmentally-friendly products, such as organic or fair-trade produce and greener packaging options, additional training programs to ensure all teams are equipped to uphold the company’s long-standing values, and plans to centralize environmental data collection to further understand and optimize waste impacts. According to a press release, the company has also formed a Sustainability Council comprised of representatives from each of its primary business units.
Full access to Calavo’s Sustainability Highlights Report can be found on the company website. We at ANUK love to see the wholesome sustainability efforts coming forth in our industry. Check back with us for more.
QUINCY, MA - 2019 has proved to be a bumpy year for Ahold Delhaize’s banner Stop & Shop. The retailer endured a 10-day workers strike this spring, one that cost Ahold Delhaize an estimated $345 million in losses. But Stop & Shop is ready to bounce back, setting its sights on the East Coast. The retailer has recently announced plans to invest $133 million in store remodels in 21 of its Suffolk County, Long Island locations.
“The remodeling of our Long Island stores is a key milestone in our journey to refresh the Stop & Shop brand for the future and to strengthen our position as market leader,” said Stop & Shop President Gordon Reid. “We’re excited for local customers to enjoy the changes we’ve brought to Long Island like even more fresh produce, lower prices, and new solutions to help make things easy for our customers to get their shopping done and get back to what matters most.”
This series of remodels is part of the retailer’s Reimagining Stop & Shop multi-year initiative to refresh the brand’s 400+ stores across the Northeast, according to a press release. The remodels in Long Island are intended to improve the in-store experience for customers, offering more fresh, healthy, and convenient options than ever before.
The planned remodels are set to include:
- Expanded produce sections
- More prepared foods options
- In-store cafes
- SCAN IT! mobile checkout
- Same day online pick-up
- Expanded selection of local and craft beers and specialty cheeses
- Dedicated Italian section
Earlier this summer, Stop & Shop had announced plans to hire nearly 400 new employees in the Long Island region, but was close-lipped about the specifics. The new employees will join almost 100 more internally promoted team members who will continue to deliver excellent customer service as the retailer embarks on its ambitious remodel.
For more retail news, keep reading AndNowUKnow.
WESTBOROUGH, MA - BJ’s Wholesale Club’s CCO and current Executive Vice President has just been named the newest President for one of the leading warehouse club operators on the East Coast. Lee Delaney will take up his new position effective immediately and will continue to report to Christopher J. Baldwin, Chairman and Chief Executive Officer.
“Lee’s strategic vision and leadership have been instrumental in transforming BJ’s Wholesale Club,” Baldwin commented. “We are creating a focused commercial organization that will provide outstanding member service by delivering great products at unbeatable value. Under Lee’s leadership, the new organization will build on our progress as we continue our transformation, driving long-term, profitable growth. I look forward to continuing to partner with Lee to transform BJ’s Wholesale Club.”
According to the press release, Delaney will now be in charge of BJ’s retail, e-commerce, and membership operations in addition to his current responsibilities for merchandising, supply chain, and marketing.
“We have great opportunities ahead of us, and I’m thrilled to lead a strong team as we execute our strategic priorities,” Delaney said. “The new structure will enable us to create a seamless membership experience from acquisition to renewal while providing the outstanding value and service that members expect from BJ’s Wholesale Club. I look forward to building on our momentum as we continue our transformation.”
Before joining BJ’s in 2016, Delaney was a partner in the Boston office of Bain & Company for 10 years where he advised clients on corporate strategy, created new market entry plans, supported client acquisitions, and advised on efficiency programs. He also worked for Electronic Data Systems and Deloitte Consulting advising clients on a variety of engagements prior to joining Bain in 1996. Delaney holds an MBA from Carnegie Mellon University and a bachelor’s degree in computer science and mathematics from the University of Massachusetts.
With the experience to back him up, we at ANUK are eager to see how he leads BJ’s moving forward.
FRESNO, CA - The California Table Grape Commission (CTGC) recently released a statement announcing the hiring of David Dudley as its new Marketing Director of Category Management. Within this new role, Dudley will be responsible for expanding the retail demand for California table grapes in both the United States and Canada.
“We are very excited to welcome David to the team,” stated Kathleen Nave, President, in a press release. “David’s nearly 10 years of experience in produce management and experience in the retail sector will be key to the development of future retail programs.”
Dudley will be joining the CTGC after more than five years of working at Save Mart, where he was most recently a Senior Produce Category Manager. His experience in the industry includes working for Markon Cooperative as a Product Manager. Nave noted that Dudley will be focusing primarily on developing a strategic marketing plan to drive California table grape sales. In his role with the CTGC, he will manage numerous retail accounts and be part of a four-member retail team.
Born and raised in the San Joaquin Valley, Dudley is a graduate of California Polytechnic State University, San Luis Obispo. He graduated with a Bachelor of Science degree in Agribusiness with a concentration in marketing.
Congratulations to David on this new step in his career!
SACRAMENTO, CA – The holiday rush is almost upon us, and as we look to generate as much exposure as we can for our industry friends, we know that buyers are looking at the long-game as well. As they plan for the Thanksgiving and Christmas push and all the festivities that fall in between, we have introduced a holiday issue of The Snack Magazine to debut in November that will be full of WTFs (What the Fork) and UP CLOSE pieces as well core features that will tap into food trends, foodservice innovators, and the arena of burgeoning culinary artistry.
This issue will bring the industry’s most flavor-forward together for an issue that belongs in retailers’, foodservice operators’, and buyers’ kitchens along with their office coffee tables and bookshelves. The barrier to entry? The time you are wasting now ;)
As our industry friends rally around the opportunities in this issue, we let one speak for himself on the ideal time of year to get in front of the buying community and ramp up excitement about the versatility of fresh produce.
Paul Mastronardi, President and CEO, Mastronardi Produce
“November is a great month for The SNACK because everyone is looking forward to the holidays and the unique eating occasions it brings. The WTF theme is a great chance to showcase new products and flavors that will inspire both consumers and retailers to think FRESH this holiday season."
Interested in getting involved? Give us a shout here.
The issue is filling up fast, my friends, hope to see you on the page for November and in the kitchen!
CALGARY, ALBERTA - Outside of organic, there is perhaps no bigger buzzword in the produce industry than local. Shoppers adore locally-grown produce, and Canadian-based, grower, shipper, and packer Thomas Fresh is in tune with evolving consumer needs. The company recently launched a new line of exclusively ‘Alberta’-grown potatoes.
“We have been bringing Canadian potatoes to market for decades, but recently we’ve highlighted an ongoing need for shoppers to buy local on a more centralized level,” said Roy Hinchey, CEO. “Consumers are looking to take the idea of ‘locally sourced’ a step further by directly supporting the provinces they reside in.”
According to a press release, Thomas Fresh’s partner growers work exclusively with the company’s patented potato varieties, which are carefully selected for premium flavor, appearance, and disease prevention. Due to the fact that the company grows both seed and fresh potatoes while it sells to retailers within Alberta allows for an integrated system based on geography. Over time, it noted, a reduction in shipping during various steps along the supply chain will generate a smaller carbon footprint and maximize product lifespan of potatoes.
“Our Thomas Fresh head office is located in Calgary, Alberta, and we have close-knit relationships with our Alberta growers. We know that the marketplace wants local, however quality and availability of product is integral. With our Alberta potatoes, we have united local with premium quality in a great looking product that is readily accessible,” noted Hinchey.
The new line will also sport a look that showcases the history of the Western Canadian province’s heritage, featuring rustic cowboys against a prairie landscape.
“The food we eat is so closely integrated with where we live. Our aim, with our unique product appearance, is to remind shoppers that they are feeding their families with Alberta-grown potatoes sourced from local growers,” explains Andrea Dubak, Marketing Specialist. “Potatoes are as ingrained in our heritage as other food staples, such as Alberta beef. Potatoes have been grown in Alberta since the first settlers arrived and were essential in our province’s growth in the foundational years. This vegetable is part of our identity as Albertans and we are honored to highlight this connection.”
The new Alberta potatoes are available in yellow, white, red, and russet potatoes, which come in recyclable, 5-lb and 10-lb bags.
Keep reading AndNowUKnow for the latest in produce updates!
LAS VEGAS, NV - How does one gain insider knowledge about consumers? According to Stephanie Lundquist, Target’s Executive Vice President of Food and Beverage, you go undercover and ask them yourself. Posing as third-party researchers, Lundquist and her team sat down and asked consumers some tough questions—and they delivered some tough answers. All of this, however, led to a complete overhaul of the retailer’s grocery options.
"They thought we were researchers, so they were really honest about what they liked, and what they didn't," Lundquist said at her Keynote address at the Groceryshop conference. "We spent hundreds and hundreds of hours listening to our guests as we started building this brand. We shopped our stores with them, we ate with them, and we learned a lot."
Target stepped into the grocery ring a little over a decade ago, refitting 1,000 stores to accommodate fresh food, as Business Insider reported. According to Lundquist, it was a “huge undertaking, undertaken quickly.”
"Within a few years, we turned grocery into a $15 billion business," she said. "As a result, we ended up with a food and beverage category that generates sales on par with the categories that had defined Target for decades, like home, apparel, and accessories. [But we] also ended up with a food and beverage department without much of a point of view."
That’s where interviewing consumers came into play. After talking to folks, Lundquist discovered places in which the retailer could step up its game. A huge result of these “immersion trips” was the rise of Target’s Good and Gather brand, which signaled a shift in the way the retailer approached its grocery business.
"We can control the ingredients in our products, the quality, and the taste, and we can control whether our brands deliver on our purpose of helping our guests find joy every day," Lundquist said. "We're doing these things because our guests shouldn't have to make any sacrifice when it comes to getting food at a good value."
Will other stores take the undercover strategy and start figuring out consumers’ interests on the ground? Only time will tell!
ROSEMONT, IL - US Foods announced this morning that it has collaborated with nationally recognized chefs Diana Dávila, Thai Dang, and Sameh Wadi to create products with Latin American, Asian, and Middle Eastern influences. The new line is dubbed Fall Scoop 2019, which highlights a “Global Discovery Made Easy” concept, as 54 percent of consumers claim to make a point of trying novel global foods.
“Today’s diners are more adventurous, and they expect diverse, authentic food experiences,” said Stacey Kinkaid, Vice President of Product Development and Innovation. “Chef Dávila, Chef Dang, and Chef Wadi shared incredibly helpful insights and feedback on Scoop products with Latin American, Middle Eastern, and Asian influences, such as al pastor, beef shawarma, and bulgogi beef. By focusing our efforts on items our operators would normally not have the time, resources, or experience to create on their own, we have delivered turnkey solutions they can add to their menus with confidence.”
Chef Dávila is the chef and owner of Mi Tocaya Antojería in Chicago; Chef Dang is the executive chef and owner of HaiSous, also in Chicago; and Chef Wadi is the executive chef and owner of World Street Kitchen in Minneapolis. The three worked as advisors for US Foods as it developed the new Fall Scoop lineup.
Chef Dávila was tasked with bringing the flavors of Latin America to Fall Scoop. A 2019 finalist for the coveted James Beard Award and a 2018 semifinalist in the Best New Restaurant category, she is also a recognized authority on Mexican cuisine and draws from nearly 20 years in the restaurant industry.
“Creating al pastor with US Foods was an exciting challenge because it’s typically a street food in Mexico that takes time and special equipment to prepare,” said Chef Dávila. “In staying true to the authentic dish, the Chef’s Line All Natural Al Pastor was cooked on a spit, so the meat comes in shaved slices with charring. It’s a savory and delicious product that is already seasoned so it can quickly be prepared and added to any meal.”
Fall Scoop products made with the ingredients and flavors of Latin America include:
- Chef’s Line All Natural Al Pastor
- Monarch Fire Roasted Corn and Poblano Peppers Blend with Onions
- Del Pasado Mini Chile Rellenos
According to a press release, 54 percent of consumers eat foods influenced by Asian cuisine at least once per month. US Foods partnered with Chef Thai Dang, a two-times James Beard Award semifinalist, to advise on products with multiple culinary influences from Asia, including Korean, Vietnamese, and Taiwanese. Chef Dang is known for his innovative and modern takes on classic Vietnamese dishes at HaiSous, which was recently recognized by Thrillist as one of the best Vietnamese restaurants in America.
“I was excited to share my creativity with US Foods and adapt some of my favorite Asian flavors into the new Fall Scoop products,” said Chef Dang. “The Chef’s Line All Natural Bulgogi Beef stands out for me because it can be served in so many ways, like in a stir fry, lettuce wrap, or even as a bulgogi poutine. Operators can put their own spin on a product like this and turn it into a dish they know their diners will love.”
Highlights of Fall Scoop products made with Asian influences include:
- Patuxent Farms Red Curry Seasoned Popcorn Chicken
- Chef’s Line All Natural Bulgogi Beef
- Pacific Jade Korean BBQ Style Spring Roll
The press release also reported that 51 percent of consumers prefer to eat Middle Eastern food at a restaurant rather than making it at home. Chef Sameh Wadi, a self-described “spice connoisseur” who is well known for his creative use of spices, was tasked with bringing Middle Eastern products to Fall Scoop. Chef Wadi is also a five-time James Beard Award semifinalist for Rising Star Chef of the Year, and takes a contemporary approach to Middle Eastern cuisine.
“I think the reason so many people love Middle Eastern food is because it’s often made with darker spices and ingredients that have layers of flavor, and shawarma is a great example of that,” said Chef Wadi. “I’m really proud of how well the Chef’s Line All Natural Beef Shawarma can translate for operators’ menus. We tried a few versions to get the seasoning just right, and through different tastings and iterations we created a delicious blend of spices that takes the product to the next level.”
Highlights of Fall Scoop products made with Middle Eastern culinary influences include:
- Chef’s Line All Natural Beef Shawarma
- Devonshire Premium Cheesecake Topped with Honey and Almonds
To see the entirety of the US Foods' Fall Scoop, please click here.
Bringing international flare to the fall time is a unique way for foodservice operators to spice up the season. Stay with us at AndNowUKnow as we unveil the season’s most innovative concepts.