The coronavirus pandemic has shocked the foodservice industry on nearly all fronts and created a host of new challenges when planning for seasonal holidays. Thanksgiving, Christmas and New Year’s were once very predictable. Now deli operators need to consider new factors that may sway the buying habits of customers this holiday season, including: A surge […]
In case you missed it: From hosting virtual events and holding online elections to repurposing store fixtures, co-ops are supporting their communities and showing innovation in creative ways during the pandemic.
The long days of summer mean that it’s time to write orders for the holiday season. This year’s prepared foods planning brings with it many new challenges and more than a few uncertainties. Get a head start on planning with ideas from NCG’s prepared foods experts.
While self-service food bars are closed for business, co-ops have found creative ways to keep providing shoppers with the convenient, healthy meals they crave with family-style heat-and-serve options.
Valentine’s Day is almost here! Here are some merchandising ideas for to delight customers and drive holiday business in the deli and meat and seafood departments.
Co-ops can make healthy, locally grown fruits and vegetables more accessible to all members of their community with the help of SNAP incentive programs.
“Local” is intrinsic to co-ops. Yet, it’s challenging to source and carry local products. Where do you start? And how can you set expectations for working with local vendors?
Everyone loves free and everyone loves food. Sampling products is the best thing you can do to draw customers to you.
A foodborne illness outbreak is a nightmare scenario that can damage your co-op’s brand and destroy the trust of your community. Using Active Managerial Controls can reduce the risk and support your commitment to food safety.
Seasons change and so does customer preference. What doesn’t change is your need for effective merchandise planning that focuses on your customer needs.
