Supermarket Perimeter - June 2019 - 60

TECHNOLOGY

RECIPE
MANAGEMENT
by Andy Nelson

just chicken breast in general."
One client Jera is currently
working with gets many of the
ingredients for their recipes
from several different countries,
which also can create challenges,
Barrett says.
"All their recipes are item-specific, so we've had to expand
our software platform to allow
recipes to be imported so they
know they can maintain those
thousands of recipes. From our
perspective, with recipe management, we're always updating
how people manage can recipes
to be simpler, because most
people don't want to have to do
that. What was once a real cool
recipe gets changed slightly to
reflect ingredients people are
using now, vs. what they started
out using."

Jera Concepts' software can manage thousands of recipes for its clients.
60 - JUNE 2019

DayMark and Nutritics' recipe management software can serve one or
many of a retailer's locations.

Staying on top of trends
One recipe management
tool Barrett is bullish on is
menu-tracking technology from
Chicago-based Datassential,
which allows clients to build
recipes and then rate them based
on the current popularity of the
items in them, as measured by
their appearance on foodservice menus.
Mark DiDomenico,
Datassential's director of customer solutions, says the tool,
called MenuTrends, helps clients
understand what's trending in the
marketplace and gives them new
ideas for product development.
"We get menus from restaurants
- all the way from QSRs to fine
dining, chains to independents,"
DiDomenico says. "It's a curated
database. We get the menus and
make phone calls to make sure
they have the entire menu listed
on their website. All items are
hand-coded and classed."
Food manufacturer clients of
Datassential can then take that
information to grocery retailers
and say, 'Hey, here's something
you may want to start serving
in your deli or prepared foods
section,' DiDomenico says.
Datassential can help its clients
figure out what's likely to be a fad
and what's a long-term trend.
When it comes to the grocery
perimeter, there's a huge data gap
that products like MenuTrends are

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there to fill, DiDomenico says.
"For a number of years the call
has been, 'We need data to understand what's happening,'" he
says. "Especially in retail, the center-store data is often driven by
IRI and Nielsen. But center-store
is not the bastion of innovation
it used to be. The big excitement
is in the perimeter. And there, the
data - what's selling - is hard to
come by."

Inventory management -
bridging the gap between
expectations and reality
Recipe management software,
Barrett says, helps remove a lot
of the uncertainty from inventory
management. In particular, it can
help foodservice operators determine if what they think is getting
used, actually is.
"Something I hear from everybody is that getting people
to actually follow recipes is a
big challenge," he says. "At the
end of the week, if you've used
40 more pounds of American
cheese than you were supposed
to, you know you've got a problem. Or maybe someone doesn't
like basil, so they don't put in as
much as they should."
It's the gap between what in
the industry is called "perpetual" vs. "periodic" inventory use,
Barrett says. "If you can find
a system that can track that,
you end up with better quality

JERA CONCEPTS, DAYMARK

COMMISSARIES, CENTRAL
KITCHENS AND OTHER
SUPPLIERS of prepared and
other foods to retail groceries
often struggle with recipe
management.
Wynne Barrett, one of four partners in Hopkinton, Massachusettsbased Jera Concepts, says that
for foodservice providers, the addition of a single new ingredient
to a recipe can create significant
complexities.
"Say they switch to a new
chicken breast. Now they have
to update all their recipes for that
item, and that can be a problem,"
Barrett says. "We recommend
that if there is a new item, choose
a generic item. Otherwise you're
getting into managing each individual chicken breast from this
or that manufacturer, rather than


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Supermarket Perimeter - June 2019

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

Supermarket Perimeter - June 2019
Editor's Note - Protein choices for all
Contents
The Wire - Organic food sales approach $48 billion
New ShopRite store features culinary center
Kroger piloting new Home Chef meals
WASTE NOT (as much)
Local focus
Bakery - Decorating trends
Sweet goods
Deli - TAILGATING, PICNICS
Sandwiches
Meat & Poultry - Protein alternatives
Sausage
Produce - Ripening
Avocados
Seafood - Cod, pollock, haddock
Food safety - Staying INSPECTION-READY
COMMISSARY INSIDER - June 2019
PORTION CONTROL
SPOTLIGHT - SALADS
TECHNOLOGY - RECIPE MANAGEMENT
OPERATIONS - DIVING INTO LINE DATA TO HIT OPERATING GOALS
Product Showcase
Advertisers
Fresh Takes
Supermarket Perimeter - June 2019 - Supermarket Perimeter - June 2019
Supermarket Perimeter - June 2019 - Supermarket Perimeter - June 2019
Supermarket Perimeter - June 2019 - 2
Supermarket Perimeter - June 2019 - Editor's Note - Protein choices for all
Supermarket Perimeter - June 2019 - Contents
Supermarket Perimeter - June 2019 - 5
Supermarket Perimeter - June 2019 - Kroger piloting new Home Chef meals
Supermarket Perimeter - June 2019 - 7
Supermarket Perimeter - June 2019 - WASTE NOT (as much)
Supermarket Perimeter - June 2019 - 9
Supermarket Perimeter - June 2019 - 10
Supermarket Perimeter - June 2019 - 11
Supermarket Perimeter - June 2019 - 12
Supermarket Perimeter - June 2019 - 13
Supermarket Perimeter - June 2019 - 14
Supermarket Perimeter - June 2019 - 15
Supermarket Perimeter - June 2019 - Local focus
Supermarket Perimeter - June 2019 - 17
Supermarket Perimeter - June 2019 - 18
Supermarket Perimeter - June 2019 - 19
Supermarket Perimeter - June 2019 - 20
Supermarket Perimeter - June 2019 - 21
Supermarket Perimeter - June 2019 - Bakery - Decorating trends
Supermarket Perimeter - June 2019 - 23
Supermarket Perimeter - June 2019 - 24
Supermarket Perimeter - June 2019 - 25
Supermarket Perimeter - June 2019 - Sweet goods
Supermarket Perimeter - June 2019 - 27
Supermarket Perimeter - June 2019 - 28
Supermarket Perimeter - June 2019 - 29
Supermarket Perimeter - June 2019 - Deli - TAILGATING, PICNICS
Supermarket Perimeter - June 2019 - 31
Supermarket Perimeter - June 2019 - Sandwiches
Supermarket Perimeter - June 2019 - 33
Supermarket Perimeter - June 2019 - 34
Supermarket Perimeter - June 2019 - 35
Supermarket Perimeter - June 2019 - Meat & Poultry - Protein alternatives
Supermarket Perimeter - June 2019 - 37
Supermarket Perimeter - June 2019 - 38
Supermarket Perimeter - June 2019 - 39
Supermarket Perimeter - June 2019 - Sausage
Supermarket Perimeter - June 2019 - 41
Supermarket Perimeter - June 2019 - 42
Supermarket Perimeter - June 2019 - 43
Supermarket Perimeter - June 2019 - Produce - Ripening
Supermarket Perimeter - June 2019 - 45
Supermarket Perimeter - June 2019 - Avocados
Supermarket Perimeter - June 2019 - 47
Supermarket Perimeter - June 2019 - Seafood - Cod, pollock, haddock
Supermarket Perimeter - June 2019 - 49
Supermarket Perimeter - June 2019 - Food safety - Staying INSPECTION-READY
Supermarket Perimeter - June 2019 - 51
Supermarket Perimeter - June 2019 - 52
Supermarket Perimeter - June 2019 - PORTION CONTROL
Supermarket Perimeter - June 2019 - 54
Supermarket Perimeter - June 2019 - 55
Supermarket Perimeter - June 2019 - SPOTLIGHT - SALADS
Supermarket Perimeter - June 2019 - 57
Supermarket Perimeter - June 2019 - 58
Supermarket Perimeter - June 2019 - 59
Supermarket Perimeter - June 2019 - TECHNOLOGY - RECIPE MANAGEMENT
Supermarket Perimeter - June 2019 - 61
Supermarket Perimeter - June 2019 - OPERATIONS - DIVING INTO LINE DATA TO HIT OPERATING GOALS
Supermarket Perimeter - June 2019 - 63
Supermarket Perimeter - June 2019 - Product Showcase
Supermarket Perimeter - June 2019 - Advertisers
Supermarket Perimeter - June 2019 - Fresh Takes
Supermarket Perimeter - June 2019 - 67
Supermarket Perimeter - June 2019 - 68
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