Supermarket Perimeter - March 2019 - 30

Deli

Hot entrees

Beyond RTE, the deli is infusing the prepared foods
market with versatility and customization
BY JENNIFER BARNETT FOX

increased tremendously over the last year," says
Reggie Carmen, director of bakery and deli, Reasor's.
"Convenience is a key area in the growth of hot entrees
with a focus on comforting foods and staples made with
the best high-quality ingredients."
Scratch cooking continues to be an important selling
point for many instore delis because it speaks to the
attributes of real food, local and freshness, all things the
deli performs well, Richard says. Metropolitan Market,
headquartered in Seattle, Washington, is a well-known
Pacific Northwest destination. The chain features a
poke bar, made-from-scratch meals and a hot buffet
featuring breakfast, lunch and dinner options.
The popularity of "speed scratch" solutions and
Scratch-made convenience
restaurant-quality, ready-to-eat foods can be attributReasor's, headquartered in Tahlequah, Oklahoma,
ed to a rising segment of on-the-go consumers who
draws shoppers with scratch-made entrees and sides
want to spend more time at home, according to Mintel.
served at its Brookside Cookhouse. The chain is seeing
These consumers desire upscale, grab-and-go options,
generational differences in the selection of hot entrees
meal kits and customizable, quick premium convewith millennials seeking out innovative proteins such as
nience products for meals, snacks and desserts.
jackfruit tacos, falafel and rotisserie cauliflower.
Despite some outside competition, grocery stores
"Purchase of hot entrées and appetizers have
remain up to the task. Chains such as Balls Foods,
headquartered in Kansas City, Kansas, predict restaurant delivery and meal kits will be a temporary solution
for consumers who want hot, ready-to-eat entrees.
Balls Foods, which includes Hen House, Price Chopper,
PayLess Discount Foods and Sun Fresh grocery stores,
offers a range of instore hot entrée options.
"RTE home delivery is a fleeting solution beWith its
cause most consumers cannot live off of nor
prepared food
afford to eat out at home every night, and it's
off erings, Reasor's
not always the most healthy option," says Mike
Foods focuses on
comfort foods and
Tilden, Balls Foods' director of deli, prepared
staples made with
foods, salad bar and bakery. "That's when
high-quality
the hot foods in your local supermarket deli
ingredients.
become a great go-to solution because there are
lots of choices. You can see and sample before you
buy. You can ask how it was prepared. You can buy a
complete meal or components to another meal and you
can control the amount you buy. None of that happens
with home-delivered food."
30 - MARCH 2019

www.supermarketperimeter.com

REASORS, EARTH FARE

THE GROWING POPULARITY of prepared foods continues to establish the deli as a destination for innovative hot entrees, grab-and-go meals and samplings of
what's new and delicious. While chicken, pizza and ribs
continue to draw shoppers, many stores are offering options inspired by regional and international cuisine and
convenient pairings for quick meals and snacks.
"The deli gives shoppers the flexibility and ability to pick and choose from so many options," says
Eric Richard, education coordinator, IDDBA, Madison,
Wisconsin. "Shoppers can be indulgent in one meal and
healthy at another. They have the ability to customize
and have more versatility than in restaurants."


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Supermarket Perimeter - March 2019

Table of Contents for the Digital Edition of Supermarket Perimeter - March 2019

Supermarket Perimeter - March 2019
Editor's Note - Ready to rumble
Contents
The Wire - Supermarket customer satisfaction sinks
Nearly half of consumers to increase organic consumption
United Fresh unveils plans for 2019 convention
Corbion ingredient receives innovation award
To serve or not to serve?
GOING PREMIUM
Thrifty, but willing to spend
Getting up to speed
Bakery - Branded goods
Bagels - What makes the perfect bagel
Deli - Meal kits 2.0
Hot entrees
Meat & Poultry - Heat-and-eat meats
Beef - Confident consumers, better quality drive big gains at retail
PRODUCE - PREVENTING SHRINK
Produce - Blueberries
Seafood - Poke power
Food Safety - Tamper-evident delivery
COMMISSARY INSIDER - Fresh-cut fruit
PACKAGING - FUNCTIONAL DESIGN
OPERATIONS - ORGANICS
FOOD SAFETY - INCREASING SHELF LIFE
Product Showcase
Advertisers
FRESH TAKES
Supermarket Perimeter - March 2019 - Supermarket Perimeter - March 2019
Supermarket Perimeter - March 2019 - Supermarket Perimeter - March 2019
Supermarket Perimeter - March 2019 - 2
Supermarket Perimeter - March 2019 - Editor's Note - Ready to rumble
Supermarket Perimeter - March 2019 - Contents
Supermarket Perimeter - March 2019 - 5
Supermarket Perimeter - March 2019 - Corbion ingredient receives innovation award
Supermarket Perimeter - March 2019 - 7
Supermarket Perimeter - March 2019 - To serve or not to serve?
Supermarket Perimeter - March 2019 - 9
Supermarket Perimeter - March 2019 - 10
Supermarket Perimeter - March 2019 - 11
Supermarket Perimeter - March 2019 - GOING PREMIUM
Supermarket Perimeter - March 2019 - 13
Supermarket Perimeter - March 2019 - Thrifty, but willing to spend
Supermarket Perimeter - March 2019 - 15
Supermarket Perimeter - March 2019 - Getting up to speed
Supermarket Perimeter - March 2019 - 17
Supermarket Perimeter - March 2019 - Bakery - Branded goods
Supermarket Perimeter - March 2019 - 19
Supermarket Perimeter - March 2019 - 20
Supermarket Perimeter - March 2019 - 21
Supermarket Perimeter - March 2019 - Bagels - What makes the perfect bagel
Supermarket Perimeter - March 2019 - 23
Supermarket Perimeter - March 2019 - 24
Supermarket Perimeter - March 2019 - 25
Supermarket Perimeter - March 2019 - Deli - Meal kits 2.0
Supermarket Perimeter - March 2019 - 27
Supermarket Perimeter - March 2019 - 28
Supermarket Perimeter - March 2019 - 29
Supermarket Perimeter - March 2019 - Hot entrees
Supermarket Perimeter - March 2019 - Meat & Poultry - Heat-and-eat meats
Supermarket Perimeter - March 2019 - 32
Supermarket Perimeter - March 2019 - 33
Supermarket Perimeter - March 2019 - Beef - Confident consumers, better quality drive big gains at retail
Supermarket Perimeter - March 2019 - 35
Supermarket Perimeter - March 2019 - 36
Supermarket Perimeter - March 2019 - 37
Supermarket Perimeter - March 2019 - PRODUCE - PREVENTING SHRINK
Supermarket Perimeter - March 2019 - 39
Supermarket Perimeter - March 2019 - 40
Supermarket Perimeter - March 2019 - 41
Supermarket Perimeter - March 2019 - Produce - Blueberries
Supermarket Perimeter - March 2019 - 43
Supermarket Perimeter - March 2019 - Seafood - Poke power
Supermarket Perimeter - March 2019 - 45
Supermarket Perimeter - March 2019 - 46
Supermarket Perimeter - March 2019 - 47
Supermarket Perimeter - March 2019 - Food Safety - Tamper-evident delivery
Supermarket Perimeter - March 2019 - 49
Supermarket Perimeter - March 2019 - 50
Supermarket Perimeter - March 2019 - 51
Supermarket Perimeter - March 2019 - 52
Supermarket Perimeter - March 2019 - COMMISSARY INSIDER - Fresh-cut fruit
Supermarket Perimeter - March 2019 - 54
Supermarket Perimeter - March 2019 - 55
Supermarket Perimeter - March 2019 - PACKAGING - FUNCTIONAL DESIGN
Supermarket Perimeter - March 2019 - 57
Supermarket Perimeter - March 2019 - OPERATIONS - ORGANICS
Supermarket Perimeter - March 2019 - 59
Supermarket Perimeter - March 2019 - 60
Supermarket Perimeter - March 2019 - 61
Supermarket Perimeter - March 2019 - FOOD SAFETY - INCREASING SHELF LIFE
Supermarket Perimeter - March 2019 - 63
Supermarket Perimeter - March 2019 - Advertisers
Supermarket Perimeter - March 2019 - FRESH TAKES
Supermarket Perimeter - March 2019 - 66
Supermarket Perimeter - March 2019 - 67
Supermarket Perimeter - March 2019 - 68
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