In Tyson Foods’ On The Go Study, consumers admitted that while meal planning is the key to maintaining a less stressful dinner hour, many actually make their dinner plan at the last minute for most of their evening meals. These short-term meal planners are looking for an eleventh hour solution but the problem is – they often can’t find it in deli prepared foods.
How the Deli Stacks Up
In a 2015 industry report, the out-of-stock rate for grocery retail is about eight percent. Tyson Foods’ research indicates this rate is magnified in the deli area.
Shoppers tend to institute a “three strikes rule” wherein the retailer has no more than three chances to get it right before that shopper will move on. The first time your shopper encounters an out-of-stock issue in the deli, they are likely to substitute another item. Shoppers report that the second time they encounter issues with items being unavailable, they will either substitute or go to another store and the third time, it’s highly likely the customer will go elsewhere.
To read the rest of the story, please go to: Tyson Foods' Deli Insider
