TOLLESON, AZ - In an effort that will build its footprint in Arizona’s retail market, Kroger subsidiary Fry’s Food Stores will be investing $260 million and building seven new locations.
"Fry's is a company that is focused on smart, strategic growth and providing a highly-satisfied customer shopping experience," explained Steve McKinney, President of Fry's Food Stores in a press release. "We've operated here since 1960. In that period, we've grown our footprint to 119 stores and 82 fuel centers. Fry's successfully reached this point by closely monitoring the unique needs of this market and evolving to meet the requests of our customers."
Fry’s new locations will include six Marketplace Stores at approximately 124,000-square-feet, and one new store in Tucson at 102,375-square-feet, as well as the addition of several new fuel centers. According to a press release, the new locations are expected to create more than 2,000 full- and part-time career opportunities.
The locations of the seven new stores are the following:
Scheduled opening in Summer 2016:
- Fry's Marketplace - 2724 S. Signal Butte Rd. in Mesa.
- Fry's Marketplace - to current location at 7th St. & Bell – 1311 E. Bell Rd. in Phoenix.
Scheduled opening in Fall 2016:
- Fry's Marketplace – 13830 W. Camelback Rd. in Litchfield Park.
- Fry's Marketplace – 2929 E. Ocotillo Rd. in Chandler.
- Fry's Food Store – 1795 W. Valencia Rd. in Tucson.
- Fry's Marketplace – 25401 N. Lake Pleasant Parkway in Peoria.
- Fry's Marketplace – 2800 W. Dove Valley Rd. in Phoenix.
According to Fry’s Foods, all six new Marketplace stores will have adjacent fuel centers and amenities like Starbucks, Murray's Cheese Stores, wine/beer tasting, sushi bar, salad bar, soup bar, made-to-order sandwiches, indoor seating, outdoor patio, The Little Clinic, pharmacy drive-up window and more. The smaller Tucson location will also be equipped with an adjacent fuel center, a Starbucks, salad bar, soup bar, sushi bar, made-to-order sandwiches, indoor patio, and pharmacy drive-up window.
NOTE: If you're looking for the SunSelect Produce story, please click here for the correct link. We apologize for the error.
SALINAS, CA – Mann Packing is adding three new on-trend items to its growing Culinary Cuts® brand: Shaved Brussels Sprouts, Cauliettes®, and Broccoli Clovers.
“These new items address a number of hot consumption trends right now including carb-swap, Paleo, gluten free, and Whole30®,” said Lorri Koster, Mann’s Chairman & CEO. “Our Broccoli Clovers make the perfect cracker or chip substitute and Cauliettes® can be prepared to substitute the role of starch in a myriad of dishes. Mann’s Culinary Cuts® put a new spin on traditional veggies and are aimed to drive incremental sales in the cut veg category.”
Launched in June 2015, Mann’s Culinary Cuts® line has captured the attention of consumers and retailers nationwide with its distinctively shaped fresh cut vegetables. Other items in the all natural, preservative-free, and gluten-free line include Sweet Potato Ribbons and Butternut Squash Zigzags.
Washed and ready-to-eat, these veggies are versatile enough for multiple uses such as side dishes, stir-fry’s, appetizers, desserts, and casseroles, according to a press release.
Culinary Cuts® are designed for maximum convenience. The item can be prepared in four minutes or less in the microwave, sautéed, steamed, or on the stovetop. Each package provides detailed cooking instructions and contains four to five, 1-cup servings.
SALINAS, CA - In a response to the company’s flourishing Brussels sprouts deal, Ippolito International has built a new, 40,000-square-foot packing facility adjacent to its Salinas, CA, offices. I spoke with company Partner Ron Mondo, who gave me all the details on Ippolito’s state-of-the-art plant.
“Our Brussels sprout deal continues to grow and we wanted to respond to customer demand for value-added products in addition to our already full line of conventional Western vegetables,” Mondo shares with me. “We will be producing a number of different styles of value-added Brussels sprouts, spinach, and spring mixes, both conventional and organic, with even more items planned for the future.”
The plant will feature cutting-edge technologies designed to both shred and halve Brussels sprouts for the company’s new, value-added microwaveable pouches, on top of the facility’s capability to pack petite and regular sprouts as well. For spinach and spring mixes, Mondo tells me the company will now be able to pack a variety of sizes for both retail and foodservice within the building.
Certified to pack both organic and conventional, Mondo says this facility will be an important step in growing Ippolito’s product lines to meet the growing consumer demand and to help provide retailers with programs to suit their needs.
“We are getting ready to offer a more diverse product line, and its great to be able to offer regional processing in Salinas to match what our sister company is providing in Burlington, Ontario,” Mondo adds.
Congratulations on the new facility, Ippolito, and can’t wait to see what else 2016 has in store for the growing company.
SCOTTSDALE, AZ – Starting early next month, the Produce for Better Health Foundation (PBH) will kick off its highly anticipated annual conference, The Consumer Connection, at the luxurious Omni Resort & Spa at Montelucia in Scottsdale, Arizona.
From April 4 - April 6, the three-day event will offer industry participants a unique opportunity to network with retailers, registered dietitians, and other like-minded individuals to engage in meaningful discussions relating to today’s millennial consumers. PBH bills the Consumer Connection Conference as having “something special for everyone,” bringing high-energy sessions, up-to-date research, and a variety of interactive events all in a casual, easy-going setting.
Some of the key topics that will be addressed during the conference include an overview of PBH’s work and accomplishments in 2015, presentations from the finalists of the Formula 5 Marketing Competition, Employee Health & Wellness Programs, Supermarket RDs Creatively Incorporating the Fruits & Veggies – More Matters® brand and logo in-store, and a keynote presentation focused on new marketing models for creating millennial engagement and increasing your future profits.
This year’s conference will also include a number of workshops and presentations, including an exclusive sponsor and retailer outing, business exchange appointments, chef demonstrations, and presentations from grantees of PBH’s market research grants.
A full agenda can be found by clicking here.
Jeff Fromm, the Millennial Marketing Guy™, will be the keynote speaker for this year’s conference. Although he might not fit the bill as a millennial, his expertise in marketing, consumer trends, and innovation, will prove invaluable to conference attendees. He has spent over 25 years giving marketing consulting advice to dozens of brands, including Whole Foods and Build-a-Bear Workshop, and has published several reports and books on the millennial consumer including “Marketing to Millennials” (2013) and “Millennials with Kids” (2015).
Registration is still available. Supermarket dietitians, retailers, health & wellness managers, and foodservice operators all enjoy complimentary registration and travel. Click the green button below to find out how you can register.
Register for the Consumer Connection Conference
Don’t miss this noteworthy conference from April 4 – 6!
CALIFORNIA – This past weekend in California was one characterized by strong winds, heavy snow, and rain – lots of it.
A fast-approaching atmospheric river, or “Pineapple Express,” brought along a severe downpour – at least over half a foot of rain, at least four feet of snow, and winds as high as 88 mph – across the state and in the Sierra Nevada over the weekend, bringing an effective end to the string of dry, sunny days Californians have seen in February.
More mountain snow is expected this week, but California may see a brief reprieve from the rain starting later today. A low-pressure system is expected to sweep through the West Coast starting on Monday, bringing additional snowfall of approximately 5 to 10 inches in the Sierras, San Gabriels, and the San Bernandino Mountains. The rain will let up on Monday night into early Tuesday before another frontal boundary approaches during the day on Tuesday, which will spread rain and mountain snow into the northwestern U.S. again, according to a forecast from the National Weather Service.
According to The Weather Channel, snow levels will be as low as 3,500 feet in the Sierra. Parts of southern California may see snow at elevations as low as 4,000 feet by Monday afternoon.
There is a possibility that the large amount of rain in such a short amount of time will lead to hazards such as flooding, mudslides, and debris flows. Travelers are encouraged to prepare for potential delays or road closures.
The Sierra snowpack was 82 percent of normal of the March 7 average, which is a significant improvement over last year’s numbers. And while that’s hopeful news, California is going to need a lot more of these storms to help bust the drought.
For further updates on this weather system, keep checking in to AndNowUKnow.
WATSONVILLE, CA – California Giant Berry Farms is helping combat food waste in consumer households with an important resource to drum up berry consumption.
A new “Food Waste Free” e-book is now available to help consumers find new ways to use berries in their fridge before they go to waste. Along with presenting consumers with fun, easy recipes, the e-book also provides ways to help shop, plan, and prep food to further reduce overall waste. It also provides tips on the best ways to freeze or dry berries to be used later.
The free downloadable PDF will be promoted from March 1, 2016 – March 22, 2016, and is available on California Giant's ‘free stuff’ website page. The e-book will also be included within the company’s blog and other relevant conversations with California Giant berry shoppers. In addition, this initiative will be supported with a social media campaign that will inspire consumers to be #FoodWasteFree.
“We are joining our consumers that want to battle food waste starting with our berries, and then work together finding ways food waste can be reduced or prevented with great recipes and creative ideas,” said Cindy Jewell, Vice President of Marketing.
According to a press release, some research studies suggest that as much as 40 percent of fresh produce ends up in the trash. California Giant says that now couldn’t be a better time to address this issue, based on new information released by the EPA sustainability website. The new website encourages individuals and businesses to cut down on the amount of food in landfills by reducing waste, donating food, and composting.
NORTHERN CALIFORNIA - Joining the ranks of the growing ugly produce movement, Whole Foods Market has announced it will be introducing a pilot program in Northern California where the retailer will sell misshapen produce that would otherwise go to waste. Scheduled to begin in late April, the project is part of a collaboration with Imperfect Produce, the Emeryville, CA-based startup.
While Whole Foods says it has already been using the less-than-perfect produce in its prepared foods, juices, and smoothies, this will be one of the first moves by a major, nationwide retailer to put the whole fruit and veg front and center in front of consumers.
"Our goal is zero waste and we're always looking for ways to reduce our collective impact and positively influence the industry," Whole Foods said in a statement, according to a report by USA Today.
Since its inception in 2015, Imperfect Produce has been delivering imperfect fruits and vegetables to about 2,200 California Bay Area customers at what USA Today reports are typically lower prices than the average grocery store. The news source suggests that Whole Foods may bundle its products with mesh bags emblazoned with the Imperfect Produce branding in an effort to differentiate it from other Whole Foods products.
Prior to its deal with Whole Foods, Imperfect had another similar pilot program with West Sacramento-based retailer Raley’s. This deal is no longer in place at the supermarket, however, for unannounced reasons.
According to estimates by the USDA, the U.S. disposes of nearly a third of its entire food supply.
HOLLYWOOD, FL - Whether you’re just making it back home or hearing the news for the first time, this year’s Southern Exposure “Produce in Paradise” was one for the books. Wrapped in the warm embrace of Hollywood, Florida, attendees were rewarded with not only what people are saying was one of the most rewarding, and not to mention that biggest, show the Southeast Produce Council has ever put on, but also one of the most intimate produce conventions of the year.
Welcome to #SouthernExpo2016! Have a great show! pic.twitter.com/mXJpG3zfQD
— SE Produce Council (@ProduceCouncil) March 5, 2016
Kicking off on March 3, 2016, the number one thing that attendees of the show kept telling me was how much they appreciated having the opportunity this year’s convention gave them to form and cultivate one-on-one relationships with their customers and suppliers. Hosted at the beachside Diplomat Hotel in Hollywood this year for the very first time, “Produce in Paradise” gathered all 278 exhibitor companies (up from last year’s 267) into one room to bring their best and brightest products to the table and in front of key retail and foodservice buyers.
When speaking to SEPC’s Executive Director David Sherrod, you could see just how proud he was about the amazing turnout of 2016’s event.
“The show was just a tremendous success, and we have had a lot of people comment that it was one of the best we ever put on,” Sherrod told AndNowUKnow. “What differentiates Southern Exposure is that we have a strong sense of family. Throughout the Southeast Produce Council, we do feel like we’re a big family, and that’s what people tell me is the difference here.”
Opening Gala Luau fun at #SouthernExpo2016! pic.twitter.com/WQA8XEYiyW
— SE Produce Council (@ProduceCouncil) March 5, 2016
And that sense of family was as evident as ever the second you heard the council members speak. After a packed and thriving Opening Night Gala, guests were invited to a laughter-filled Keynote Luncheon, where two Lifetime awards were distributed. First, Gary Myracle, Executive Director of Produce Procurement for Associated Wholesale Grocers, was awarded the SEPC’s Lifetime Membership Award, followed by 45-year industry veteran Joe Klare, EVP of Castellini Companies, being awarded the Terry Vorhees Lifetime Achievement Award.
"I've been honored with the Lifetime Achievement Award, but to be honored with the Terry Voorhes Lifetime Achievement Award is the icing on the cake," Klare said about his friend in his speech to the luncheon audience.
Next up to the mic was keynote speaker and NFL legend Jimmy Johnson, whose charisma was evident to the room of produce professionals who were intently listing to his advice on how to reach the metaphorical top.
"We are here to be talking about being the best,” Johnson shared in his address. “Being the best has to do with dealing with people—it has nothing to do with what you know. Whether it be winning a national championship or being in a produce company, being the best deals with people."
All-in-all, the entire event was a treasure to be a part of. I’d like to thank David Sherrod and the rest of the Southeast Produce Council for the chance to attend, and I already have next year’s event marked on my calendar as it moves back to Orlando, FL.
WATSONVILLE, CA - Welcome to What’s in Store.
When it comes to Driscoll’s commitment to its fresh, delicious, and beautiful berries, you may be surprised to hear it all starts with the company’s dedicated research and development teams. It takes many years of field trails and flavor tests to develop the company’s proprietary varieties, and Driscoll’s is always looking for new and better ways to ensure its berries are as fresh as possible at point of purchase.
Starting in late 2014, Driscoll’s has been joining together its Marketing, Quality Assurance and Supply Chain departments to begin what its calling its Consumer Delight pilot project, aiming to understand the 2 key drivers behind pleasing berry consumers—the berry’s age and temperature.
Through collaborations with both HarvestMark and Locus Traxx, Driscoll’s goal for the pilot is to measure the age of a product upon arrival at the customer’s distribution center, at point-of-purchase in store, as well as track the temperature of the fruit during shipments.
Driscoll’s is now reviewing measurements with select retailers who have a goal of improving cold chain management, Distribution Centers, in-store best practices, and Optimizing store orders.
Using what it has learned from the Consumer Delight pilot, the company expects to streamline implementation of projects like these with the help of participating retailers. Driscoll’s will continue to look for ways to improve the cold chain to ensure consumers receive only the finest berries!
Thank you for watching What’s in Store.
SANTA MARIA, CA- If you are still unfamiliar with the amazing new Kalettes® innovation, then this weekend is your chance to get on the bandwagon. The kale and brussels sprouts hybrid vegetable, will be featured by a variety of exhibitors at the 2016 Southern Exposure expo in Hollywood Beach, Florida.
“We are excited to have growers and shippers displaying Kalettes at their booths at Southern Exposure,” said Kraig Kuykendall, Sales Manager for Tozer Seeds America. “The media response and consumer enthusiasm has been outstanding.”
Kalettes growers and shippers include 4Earth Farms, Classic Salads, Mann Packing, Ocean Mist Farms, Southern Specialties and WP Rawl. Kalettes seeds are also sold by Johnny’s Selected Seeds to small farmers and home growers as part of the agreement as well.
Look for Kalettes at Southern Exposure from the following growers and shippers:
- Classic Salads – #1213
- Mann Packing – #609
- Ocean Mist Farms – #418
- Southern Specialties - #507
- WP Rawl – #608
Kalettes are available to both retailers and foodservice distributors by contacting these companies.
For those keeping an eye on foodie favorited, Kalettes was named one of 2015’s top food trends. Consumer awareness has increased rapidly, with over 100,000,000 impressions and tremendous momentum from both consumers and media critics, according to a press release.
Kalettes are the result of 10+ years of research by the family-owned vegetable breeding company Tozer Seeds, based in England. Offering a fresh fusion of sweet and nutty flavors, this kale and Brussels sprouts hybrid presents the best traits of each of its parent vegetables. Kalettes are non-GMO and were developed by cross-pollinating brussels sprouts with kale through traditional methods.
Tozer Seeds has exclusive marketing agreements with select companies to grow and market Kalettes.
I know what booths I'll be adding to my list, see you all at the show!