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Food Institute News

Food Institute News

Cracking The Code For Eating In

The combination of food inflation and the recession has had predictable and well-documented consequences, such as growth in private label shares. However, some retailers, notably Wal-Mart, appear to be leveraging the economic down turn as they fundamentally change their shopper value propositions.

Posted: Mar 08, 2010

Upper Saddle River, NJ (March 8, 2010) - The combination of food inflation and the recession has had predictable and well-documented consequences, such as growth in private label shares. However, some retailers, notably Wal-Mart, appear to be leveraging the economic down turn as they fundamentally change their shopper value propositions. If successful, these changes will alter supplier relationships as well as the landscape for competitive food retailers, in potentially seismic magnitude and with long-lasting dimensions. A new webinar from The Food Institute will delve into this topic which is detailed extensively in a new study called "Eating In," sponsored by the Coca-Cola Retailing and Research Council - North America.

This study brings together a powerful base of information from The NPD Group, sourced both from its ongoing work, as well as a custom survey done for the Council and this webinar featuring Joe Derochowski, Executive Director The NPD Group, Food and Beverage Services & Bill Bishop Chairman Willard Bishop will explore its findings in depth as well as give answer questions from attendees.

For years food retailers have tried to encourage customers to eat more meals at home, but only a few have "cracked the code." One reason is that up until now, food retailers did not have access to solid information such as this study provides on how customers were thinking about and approaching the planning, preparation, consumption, and even clean-up for meals.

This information gives retailers a solid platform to build a fact-based strategy. It also is translated into literally dozens of fresh insights and actions retailers can take as they focus on making it easier and more beneficial for their customers to eat more meals at home. Speakers will offer remarks focused on turning the new information and insights into action, providing a framework for retailers to use to develop their own strategies. There will also be opportunity for the audience to pose questions to the presenters.

The session is designed for retail executives, but should also be of interest and value to brokers, suppliers, and others with an interest in what will certainly be one of the big topics in food retailing in 2010 and beyond. A copy of the study is available for download when you sign up for the webinar.

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