Holleys Fine Foods’ Post

When premade bag package enters supermarkets and chain stores, are you still relying traditional packaging method? Sauce as one type of fast-moving consumer goods, also is undergoing packaging changes! We have been making the impossible possible and providing customers with the best solutions. The following is another successful case, appearance determines sales. Are you still hesitating?

How frustrating is it when you buy fresh fruit from the grocery store, only for it to be rotten and moldy before you can finish it? If you’re tired of that happening to you, these fruit storage tips might help: https://bit.ly/3OPyk08 

How frustrating is it when you buy fresh fruit from the grocery store, only for it to be rotten and moldy before you can finish it? If you’re tired of that happening to you, these fruit storage tips might help: https://bit.ly/3OPyk08

How frustrating is it when you buy fresh fruit from the grocery store, only for it to be rotten and moldy before you can finish it? If you’re tired of that happening to you, these fruit storage tips might help: https://bit.ly/3OPyk08

How frustrating is it when you buy fresh fruit from the grocery store, only for it to be rotten and moldy before you can finish it? If you’re tired of that happening to you, these fruit storage tips might help: https://bit.ly/3OPyk08

How frustrating is it when you buy fresh fruit from the grocery store, only for it to be rotten and moldy before you can finish it? If you’re tired of that happening to you, these fruit storage tips might help: https://bit.ly/3OPyk08

Cost of groceries has increased 36.5% since 2019 #bcwewannaknow Some items have even hit a 40% increase - this is NATIONAL average, folks. Here in San Diego, we are up to 13% higher (YIKES people) and if you guessed that the good stuff (eggs, milk, cheese, rice potatoes, chicken, beef, tofu and vegetables) are at the +40% mark - you'd be correct #futureworktrends Full WSJ Article: https://lnkd.in/gY2Ms2VC

📦 Inventory Management Successfully turn your overstocked food products and ingredients into revenue with Osage Food Products! Whether the product is surplus, discontinued, close-dated or did not meet the intended specifications — our Inventory Closeout Services can help find a buyer without interfering with your regular distribution. Let's optimize your inventory for success! 📈 https://bit.ly/3rn5Ody #FoodAndBeverageIndustry #FoodManufacturing #FoodIngredients #Inventory #InventoryManagement

When I'm invited to speak with college and graduate students about pricing, nothing gets the audience more fired up than shrinkflation. People hate it! IAs a Chicago guy, I think of everything in terms of pizza 🍕. Remember when deep dish was hefty? Nowadays, it's like they took a slice our of your slice. They charge the same dough for less dough, if you catch my drift. Ba dum tss 🔔 If you're used to paying $15 for a pizza, you'll notice when the price goes up to $20 and may consider getting a sandwich instead. In pricing terms, this is called anchoring. Instead of raising the price and risk upsetting customers, companies will hold steady at $15 but shrink the product. This "works" because people are used to paying a particular price point for one unit of the product. The sneaky thing is that the unit changes. Rather than an 18-inch pizza, I get 16-inch. I still get a pie for $15, I just get a lot less of it. I don't see shrinkflation as frequently in B2B because products specs can't just change willy nilly. If I need a 1/2 hp motor for my manufacturing line, I can't just slide in a 1/4 hp motor without potentially causing major headaches. Anyway, Planet Money from NPR just wrote a fun article about the topic if you want to learn more: https://lnkd.in/ggC-p67h #inflation #pizza #NPR

The food service distributors I interact with daily are increasingly sharing that their customers, ranging from corner stores to Michelin restaurants and large corporate accounts, are seeking modernized order management solutions. This trend is understandable in an era where nearly 20% of all U.S. retail sales occur online. Chefs and kitchen managers now anticipate the same level of convenience in online ordering from their distributors. While the largest 5-10 food distributors, accounting for over 40% of U.S. distributor sales, recognized this need years ago and already provide excellent online ordering interfaces, over 14,000 small and mid-market distributors (many of which are local, family-owned businesses) are struggling to keep up. Fortunately, Cut+Dry is stepping in to help. With an e-commerce storefront that outshines even the best platforms from larger distributors, Cut+Dry enables even the smallest local distributor operations to offer cutting-edge and user-friendly online ordering tools to their customers, while enjoying an 18% average increase in revenue! Cut+Dry #foodservice #fooddistributon