Grow Trade Consulting Inc.’s Post

Here's How to Save on Fast Food This Summer — And Even Score Some for Free by Carl Stoffers Following months of complaints about rising prices related to inflation, several fast-food chains have announced new value deals. Here's how to take advantage of the savings.

Did you know that the fresh food category, including fruits, vegetables, meat, seafood, dairy, and baked items, makes up to 40% of a grocery store's earnings? Not only that, but these items also play a crucial role in driving customer loyalty and store traffic. However, many grocery retailers struggle with managing their fresh food inventory effectively. In this article, we would like to share the specifics of the fresh category in terms of inventory management, as it’s one of the most sensitive categories and always requires additional attention.

Looking to grow your frozen food business? The latest analysis from AlixPartners shows that where you sell matters. Frozen purchase patterns vary significantly by region and subregion, including in some ways that may surprise even established brands and grocers. Learn more from the How to Win in Frozen Playbook, created in partnership with AFFI >> https://lnkd.in/g27Jp6-2

Want to list your food products on Amazon and Whole Foods? Here’s how to sign up with SendMercury and sell globally! #SendMercury #SellFoodOnline #GlobalFoodSales

In my story today, I wrote about how Big Food brands should try to inch their way into the fresh sections. Consumers want fresh, healthy produce and Big Food wants to make more money. Seems like a good match. Challenges, of course, but ultimately, I think, it could be win/win. If you work at a Big Food company and you guys are having conversations about this kind of move, please let me know!! Even if those conversations get shut down fast, or you don't think they'll go anywhere, I want to hear about them! And if you work at a supermarket company, and you guys are "shrinking" your center of store offerings, let me know what's been on the chopping block! (And actually, if you work at a Big Food or supermarket company and want to talk about basically anything, I am here for it!) I'm always happy to keep your name out of a story -- nobody needs to know who told me :) :) Here's my story (GIFT LINK!)

There are several ongoing challenges surrounding food procurement. Inflation is like an unexpected guest who messes with your perfectly planned menu. Fluctuating ingredient prices can throw your budget into disarray. Relying on limited suppliers to deliver quality items on a consistent basis is stressful. Navigating these issues requires a strategic blend of culinary prowess and financial acumen. Tackling these challenges head-on is not just about saving money - it's about creating a resilient, adaptable food procurement category that can weather any storm. This is why Una is proud to say that food is one of our strongest spend categories in terms of contracted value and pricing 🍔🍪🍕 Our team helps you navigate the food procurement process. In turn, members see an average savings of 15-20% on food purchases and gain access to rebate incentives, price protection guarantees, and powerful reporting capabilities. For more info regarding our foodservice GPO model, visit https://bit.ly/3UzaHfT and stay tuned - a detailed playbook on how businesses can save money on food procurement comes out next week. 🙌 #food #foodprocurement #foodcosts

Just in: The new Consumer Food Insights explores key attributes guiding consumers' grocery store choices. Food selection, fresh produce, and price top the list. https://lnkd.in/gnG2PB-2

The business of fresh food—meant to be eaten in the next week or two—is a dramatically different proposition than processed food, which is loaded with artificial preservatives, ideal for stocking a basement. A recent report from FMI, the Food Industry Association, noted that 44% of grocers are increasing space for fresh produce—and 19% said they’re decreasing space for the center aisles. The change in store format is a long-term investment, in real estate, energy costs and skilled labor. “This is not a one-year trend,” says Mark Baum, senior vice president of industry relations at FMI. With perishability at the forefront, suppliers, manufacturers and distribution logistics need to change. Plus, once in the store, big processed food companies don’t have that same guaranteed shelf space in the fresh sections. Packaged food companies could take a slower, more cautious approach. Last summer, in a partnership with Del Monte Foods Inc., Kraft Heinz Co.—which also just reported a drop in volumes—started offering some versions of its Lunchables cold cuts and cheese trays with fresh pineapple, clementines, apples and grapes. It doesn’t sound radical, but it is: The shelf life of the new combo pack is now 10 days, compared with 90 to 110 for standard Lunchables—and the suggested pricing is about $1 to $2 more. #food #foodindustry #freshfood #processedfood #productdevelopment #businessstrategy #retailmarket #supplychainmanagement

🍽️ Food Costing Essentials: Managing Costs in the Food Industry 📊 Effective food costing is crucial for profitability in the food industry. It involves more than just the price of ingredients; it’s about understanding and optimizing every aspect of your menu’s financials. Here are some key points to consider: 1️⃣ Calculate Your Food Cost Percentage: This is the ratio of your total food costs to your total food sales. Aim for a food cost percentage that allows for a profit margin while remaining competitive in your market. 2️⃣ Menu Engineering: Analyze your menu to identify high-profit items, popular items that may need a price adjustment, and low-margin items that could be revamped or removed. 3️⃣ Supplier Relationships: Build strong relationships with suppliers to negotiate better prices and terms. Regularly review your suppliers to ensure you’re getting the best value. 4️⃣ Inventory Management: Implement strict inventory control measures to reduce waste and ensure you have the right amount of stock on hand. 5️⃣ Monitor and Adjust: Regularly review your food costs and menu performance. Be prepared to adjust prices or menu items to maintain profitability. Understanding and managing food costs is essential for any food business. By implementing these strategies, you can improve your bottom line and ensure long-term success. #FoodCosting #RestaurantManagement #Profitability #FoodIndustry

A recent report from FMI, the Food Industry Association, noted that 44% of grocers are increasing space for fresh produce—and 19% said they’re decreasing space for the center aisles. The change in store format is a long-term investment, in real estate, energy costs and skilled labor. “This is not a one-year trend,” says Mark Baum, senior vice president of industry relations at FMI. The business of fresh food—meant to be eaten in the next week or two—is a dramatically different proposition than processed food, which is loaded with artificial preservatives, ideal for stocking a basement. With perishability at the forefront, suppliers, manufacturers and distribution logistics need to change. Plus, once in the store, big processed food companies don’t have that same guaranteed shelf space in the fresh sections. Packaged food companies could take a slower, more cautious approach. Last summer, in a partnership with Del Monte Foods Inc., Kraft Heinz Co.—which also just reported a drop in volumes—started offering some versions of its Lunchables cold cuts and cheese trays with fresh pineapple, clementines, apples and grapes. It doesn’t sound radical, but it is: The shelf life of the new combo pack is now 10 days, compared with 90 to 110 for standard Lunchables—and the suggested pricing is about $1 to $2 more. #food #foodindustry #freshfood #processedfood #productdevelopment #businessstrategy #retailmarket #supplychainmanagement