It’s 5 p.m. on a Wednesday and you’re driving your two kids back from soccer and ballet practice when your wife calls and asks what you want for dinner. What do you think of first? Pizza? Chinese? Leftovers? Questions of health and nutrition start to swirl through your head as you hear your stomach growl.
According to the Power of Foodservice at Retail – Part 2, only 35 percent of Americans typically know what’s for dinner two hours before mealtime. What’s more, cooking at home is down. In a typical week, an average of 4.6 dinners are prepared at home, whether cooking from scratch or using semi/fully-prepared items. That’s down from an average of 4.9 per week in 2017. Put these two facts together and there is a great opportunity for food retailers to meet shopper’s meal solutions needs, but the report finds only 15 percent frequently consider retail foodservice when unsure of their next meal.
So, how do we as food retailers change this dad’s mind so he stops into the grocery store on his way home for some foodservice at retail items? The answer is simple—food retailers need to play to their strengths. Here are some tips we see from the research:
To read the rest of the story, please go to: Food Marketing Institute
