Supermarket Perimeter - April 2019 - 31

cases exceed, safety and energy standards, all of our units are NSF
certified."
He says every unit is designed with food safety in mind, which leads
to better performance, increased reliability and easier cleaning and
maintenance.
"If it's not easy to clean and maintain even the best instore sanitary
programs won't help ensure food safety, as a manufacturer, we are
committed to designing products with that in mind," Latta says. "A retailer's currency is trust, trust that the food is of high quality and is safe
to consume, and we live that each and every day."

Using islands correctly
When it comes to setting up a location for a soup or salad bar, Latta says
it's best to envision how it will be used.
While standalone units offer significant flexibility as opposed to
counters, especially when it comes to venue creation for store planners,
a major drawback can be the lack of planning around their use.
"So often we see spot merchandisers and standalone units being
used for marquee sale items," Latta says. "That's a great use, but where
we see them being most effective is in high congestion areas to solve
convenience issues for shoppers."

He says one of Structural Concepts' fastest-growing products is its MI
line of islands, which can be placed to attract busy, on-the-go shoppers.
They can quickly get the same premium products that are being sold
out of service cases without the wait.
"This, too, has to do a lot with food program design and training team
members how, when and how much to stock to prevent shrink and
ensure customer satisfaction," he says. "So as a manufacturer we strive
to tell that story when we are specifying standalone units like these."

A little of both
If retailers have space concerns, or just a need for flexibility, combination units can provide retailers with the best of both worlds - convenience and a dynamic display.
Combo units that can accommodate both heated items, like soup,
and chilled items can also help retailers with merchandising the complimentary commodity products that consumers sometimes miss.
"So often these items are separated from premium offerings, make
cross-merchandising difficult," Latta says. "A combination unit allows
the premium service-oriented product to be displayed along with
complimentary grab-and-go meal products to provide convenient meal
solutions to customers right at their fingertips."

OVERLOOKED RISKS
While proteins might get the most attention when it comes to temperature-controlled food risks, Wyoming, Michigan-based Gordon Food Service notes
that it's important to keep plant-based
foods in mind. The company offers a pair
of suggestions for potential problems.

Cut leafy greens should be stored in the
refrigerator to decrease bacterial growth.
Studies show the survival and growth
of E. coli decreases at lower temps and
increases at higher temps. Make sure cut
greens are over ice and the temperature
is not within the danger zone.

www.supermarketperimeter.com

Cut tomatoes present risks that whole tomatoes don't. Even with their high acidity, the exposed flesh on cut tomatoes can
be a prime spot for salmonella growth.
Make sure tomato temps are maintained
at 41 degrees or less when they are being
stored or on the serving line.

APRIL 2019 - 31


http://professionalseriesequipment.com/f-t-f/wom/

Supermarket Perimeter - April 2019

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

Supermarket Perimeter - April 2019
Editor's Note - Marketing food — and values
Contents
The Wire - Supermarket openings up 30% in 2018
NPD: Millions of consumers ready to try meal kits
Breakfast driving global growth
Consumer perceptions of ‘clean’ are changing
Doing well, doing good
Partners in health
Strengthening the supply chain
Bakery - Single-serve success
Cakes
Deli - Soup & salad bars
Chicken packaging
Meat & Poultry - Meating of the minds
Beef marketing trends
Produce - Produce butchers
Tree fruit
Seafood - Traceability and transparency
Food Safety - Controlling slips & falls
Commissary Insider - REFRIGERATION AND FREEZING
SPOTLIGHT - VALUE-ADDED SEAFOOD
PACKAGING/TECHNOLOGY - SOUS VIDE
OPERATIONS - CONTROLLING SHRINK
PROFILE - ANTHONY & SONS BAKERY
Product Showcase
Advertisers
Fresh Takes
Supermarket Perimeter - April 2019 - Supermarket Perimeter - April 2019
Supermarket Perimeter - April 2019 - Supermarket Perimeter - April 2019
Supermarket Perimeter - April 2019 - 2
Supermarket Perimeter - April 2019 - Editor's Note - Marketing food — and values
Supermarket Perimeter - April 2019 - Contents
Supermarket Perimeter - April 2019 - 5
Supermarket Perimeter - April 2019 - Consumer perceptions of ‘clean’ are changing
Supermarket Perimeter - April 2019 - 7
Supermarket Perimeter - April 2019 - Doing well, doing good
Supermarket Perimeter - April 2019 - 9
Supermarket Perimeter - April 2019 - 10
Supermarket Perimeter - April 2019 - 11
Supermarket Perimeter - April 2019 - 12
Supermarket Perimeter - April 2019 - 13
Supermarket Perimeter - April 2019 - Partners in health
Supermarket Perimeter - April 2019 - 15
Supermarket Perimeter - April 2019 - 16
Supermarket Perimeter - April 2019 - 17
Supermarket Perimeter - April 2019 - Strengthening the supply chain
Supermarket Perimeter - April 2019 - 19
Supermarket Perimeter - April 2019 - Bakery - Single-serve success
Supermarket Perimeter - April 2019 - 21
Supermarket Perimeter - April 2019 - 22
Supermarket Perimeter - April 2019 - 23
Supermarket Perimeter - April 2019 - Cakes
Supermarket Perimeter - April 2019 - 25
Supermarket Perimeter - April 2019 - 26
Supermarket Perimeter - April 2019 - 27
Supermarket Perimeter - April 2019 - Deli - Soup & salad bars
Supermarket Perimeter - April 2019 - 29
Supermarket Perimeter - April 2019 - 30
Supermarket Perimeter - April 2019 - Chicken packaging
Supermarket Perimeter - April 2019 - 32
Supermarket Perimeter - April 2019 - 33
Supermarket Perimeter - April 2019 - 34
Supermarket Perimeter - April 2019 - 35
Supermarket Perimeter - April 2019 - Meat & Poultry - Meating of the minds
Supermarket Perimeter - April 2019 - 37
Supermarket Perimeter - April 2019 - 38
Supermarket Perimeter - April 2019 - 39
Supermarket Perimeter - April 2019 - Beef marketing trends
Supermarket Perimeter - April 2019 - 41
Supermarket Perimeter - April 2019 - 42
Supermarket Perimeter - April 2019 - 43
Supermarket Perimeter - April 2019 - Produce - Produce butchers
Supermarket Perimeter - April 2019 - 45
Supermarket Perimeter - April 2019 - 46
Supermarket Perimeter - April 2019 - 47
Supermarket Perimeter - April 2019 - 48
Supermarket Perimeter - April 2019 - 49
Supermarket Perimeter - April 2019 - Tree fruit
Supermarket Perimeter - April 2019 - 51
Supermarket Perimeter - April 2019 - Seafood - Traceability and transparency
Supermarket Perimeter - April 2019 - 53
Supermarket Perimeter - April 2019 - 54
Supermarket Perimeter - April 2019 - 55
Supermarket Perimeter - April 2019 - Food Safety - Controlling slips & falls
Supermarket Perimeter - April 2019 - 57
Supermarket Perimeter - April 2019 - 58
Supermarket Perimeter - April 2019 - Commissary Insider - REFRIGERATION AND FREEZING
Supermarket Perimeter - April 2019 - 60
Supermarket Perimeter - April 2019 - 61
Supermarket Perimeter - April 2019 - SPOTLIGHT - VALUE-ADDED SEAFOOD
Supermarket Perimeter - April 2019 - PACKAGING/TECHNOLOGY - SOUS VIDE
Supermarket Perimeter - April 2019 - 64
Supermarket Perimeter - April 2019 - 65
Supermarket Perimeter - April 2019 - 66
Supermarket Perimeter - April 2019 - 67
Supermarket Perimeter - April 2019 - OPERATIONS - CONTROLLING SHRINK
Supermarket Perimeter - April 2019 - 69
Supermarket Perimeter - April 2019 - PROFILE - ANTHONY & SONS BAKERY
Supermarket Perimeter - April 2019 - 71
Supermarket Perimeter - April 2019 - Product Showcase
Supermarket Perimeter - April 2019 - Advertisers
Supermarket Perimeter - April 2019 - Fresh Takes
Supermarket Perimeter - April 2019 - 75
Supermarket Perimeter - April 2019 - 76
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