Restaurant Technologies

Whether for holiday prep or ringing in summertime, seasonal prepared items are another way to keep consumers interested in grocerant foods.

By employing some best practices, the grocerant can offer a stand-out breakfast menu while keeping costs and labor low.

By crafting meal packages that meet consumers’ needs and implementing some best practices for behind-the-scenes operations, retailers can make capitalizing on summer sales as frictionless—and profitable—as possible.

Even as other eateries return to business as usual, grocers can keep their customers coming back to the grocerant by continuing to offer the quality and convenience they love.

Since the onset of the COVID-19 pandemic, grocery store profits have increased nationwide.

Safety—both food safety and ensuring staff and consumers are safe—is still paramount, of course. Fortunately, there are a few ways to ensure a streamlined work area, clean and safe kitchens, and reduced risk of injury and other problems.

In the not too-distant past, hot bars or foodservice inside of retail operations may have been just an added bonus for hungry customers.

Expanding foodservice throughout the day is a smart move for groceries, but there are many considerations to take when doing so.

It’s a good idea for grocery retailers to examine current safety, hygiene and other best practices in their prepared food sections to ensure they’re coming out on top.

Here’s how grocers can maximize their prepared food business by balancing the familiarity of comfort food with a little innovation.