From sprawling suburban supercenters and warehouse clubs to shops and stalls on city streets, retail space has always been varied. But as urban lifestyles move further beyond the limits of traditional cities and prime real estate gets harder to find and more expensive to rent, many food retailers are turning to concepts meant for smaller spaces and more specific consumer groups.
Last year, six of the top 10 fastest-growing retail banners were small-box store formats such as CityTarget and Wal-Mart’s Neighborhood Market, according to a report from Planet Retail, and smaller-format stores remain one of the key trends in retail this year, commercial real estate lawyer Craig Swanson told GlobeSt.
“Challenged by local jurisdictions trying to curb sprawl, retailers are adapting to these economic, demographic and regulatory changes by moving away from their prototypical stores and developing smaller formats for infill locations,” he said. “This trend will have broad-reaching effects for urban consumers, local governments and CRE companies alike, providing consumers with more diverse shopping options closer to home.”
With a background in traditional CPG marketing, I used to believe that emerging brands should cast their eyes to the big guys to learn how to market their products or services successfully. Certainly, many global brands are still creating campaigns that are the envy of the industry. But more and more frequently, entrepreneurial brands are setting the gold standard for customer engagement.
In the past, major brands ruled both share of mind and share of shelf. But today, trust in traditional brands is at an all-time low. More than 50% of people say their trust in big business has declined over the past few years, according to a 2014 Harris Interactive and Nielsen study. Customers are demanding greater transparency and authenticity. Iconic brands are losing market share to emerging companies that are doing a much better job of connecting with consumers.
What is their secret? Many entrepreneurial food brands are driven by passion and fueled by a belief in a healthier (and tastier) product. (read more…)
This is a very exciting time for the food and beverage industry; there is such a vibrancy overflowing for all things cooking, shopping and eating. Consumers have a newfound curiosity, a deeper interest and higher levels of engagement with food that we are truly witnessing a broader cultural shift. You might say we are living in a food culture renaissance.
Fundamental shifts in technology, travel and trade have placed food back at the center of everyday life and popular culture. Food is fun and important. Interest in food isn’t a mere millennial trait but a reflection of evolving food culture.
The Hartman Group’s Culture of Food 2015: New Appetites, New Routines new report is a deep dive into the world of food today. We uncovered how consumers are trading out traditional food routines for new ones that reflect the desires and challenges of expanded variety in a complex food landscape. (read more…)
Top news stories this week included quickservice restaurant news involving two big players in the industry: In-N-Out and McDonald’s – as In-N-Out finds a customer loyalty in keeping its menu as it is, McDonald’s is changing things up with a new version of its value menu.
In the CPG world, ConAgra’s spinoff of its Lamb Weston frozen potato products division to form two separate, publicly-traded companies was a departure from the slew of mergers and acquisitions we’ve seen throughout the year and was well-read by SmartBrief subscribers. Other popular news included new and innovative Thanksgiving cooking trends, restaurant delivery expansion with Amazon Prime spreading to more cities, specifically Portland, Ore., and Los Angeles, and grocery delivery technology innovation with Wal-Mart possibly experimenting with drones to eliminate the need for humans — a prospect that has other grocery retailers including Peapod, ShopRite and Wegmans upping their game when it comes to online shopping, delivery and click-and-collect programs. (read more…)
Autumn’s chilly temperatures typically herald a shift from fresh fruit and other warm-weather treats to more indulgent desserts, and the shift continues as the mercury falls and the holidays approach.
Some 49% of Americans who bake for the holidays use classic recipes rather than experimenting with new trends, according to a survey from Fleischmann’s Yeast and Karo Syrup. Ninety seven percent of Americans serve pie during the holidays and 48% serve three or more different kinds, the survey found. Familiar flavors win with consumers as well, with 78% using cinnamon, 67% picking pumpkin, 65% adding apple, 53% spicing things up with nutmeg and 34% including cranberry.
Pumpkin’s popularity has soared in recent years, spurred in large part by popular pumpkin spice coffees at Starbucks and Dunkin’ Donuts signaling the start of the season. Dessert makers are using the traditional favorite to create new sweet treats for the holidays, including Marie Callender’s which launched a Pumpkin Pecan Streusel Pie this holiday season. (read more…)