Supermarket Perimeter - September 2019 - 24

Pitaya
Also known as Dragon Fruit, it's a
superfruit indigenous to Central
and South America. Has a sweet
taste like an earthy watermelon.
Best: sliced in half and then
scooped out with a spoon. Can
be a great addition to salads.

Jicama
The edible tuberous root, also
known as the Mexican turnip, is
sweet and starchy, reminiscent of
some apples or raw green beans.
Best: paired with chili powder, cilantro,
ginger, lime and more, or cooked
in soups and stir-fried dishes.

Malanga
A tropical root vegetable from South
America, similar in size to a potato.
Best: prepared using a variety of cooking
methods, such as baking, frying and
stewing. Can also be used to make flour.

Avocados
It's widely popular all over but can
be still a key items in merchandising
to Hispanic shoppers.
Best: for dips, spreads and more. Also
used in smoothies and desserts.

Papaya
What once was an exotic and rare fruit
is now fairly common. Soft and fleshy.
Best: perfect for tropical fruit salads,
in smoothies, muddle into glasses
of lemonade or tea, and more.

24 - SEPTEMBER 2019

Lessons in building a Hispanic business
A leading Hispanic retailer in the Chicagoland shares valuable lessons for building your
business. Carnicerías Jiménez is a chain of eight supermarkets that is one of the oldest
supermarket operators serving the Hispanic and ethnic markets in the Chicagoland and
surrounding suburbs. The company opened its first store in 1975 - a 1,500-square-foot
location on Pulaski Road and 26th street in the heart of La Villita in Chicago. Over the
past four decades, the company has steadily grown.
There are many pockets of Hispanic and other ethnic populations scattered
throughout the Chicago suburbs. Just to the west of Addison, there are many citizens
of European descent who live in the area. The key to success for Jiménez lies in finding
the right location, starting with a strong Hispanic base and then attracting other communities to appreciate the quality and selection of fresh foods available at Jiménez.
"We have a big Hispanic presence here. There's a strong following," Addison store
manager Jim Demeas says. "We do get a mix of customers though. It is not a big percentage, but I see different people coming into the store. Europeans love a great bakery
just like Hispanics."
The store manager says they strive to make everything fresh and made from scratch
when possible. They pay close attention to the freshness of each display and rotate in
fresh products as needed, so that customers are never purchasing any stale products.
Every morning there is a checklist of tasks to complete, and the tasks are finished like
clockwork, always keeping the customer in mind.

Examining consumer trends
To grow your Hispanic business, it is vitally important to keep watch of influential
trends in the consumer marketplace. Several trends are emerging that offer growth
potential for bakeries in particular, including increased demand for breakfast foods and
better-for-you options.
Hispanics are among those Americans most likely to believe that breakfast is the
most important meal of the day, market research firm Packaged Facts revealed in its
latest report, Breakfast: Retail Product Trends and Opportunities in the U.S., 2nd Edition.
These "breakfast believers" are more likely than average to use all types of breakfast
foods, and savvy marketers will leverage this positive sentiment to debut new products
as well as justify price premiums for some breakfast food products.
"With an increasingly diverse population, it's prudent for breakfast marketers to
understand the importance of targeting households across the cultural spectrum,"
Packaged Facts reports. "The multicultural consumer requires marketers to leverage
strategies in order to appeal to respective traditional and cultural values, such as advertising in Spanish to better communicate with Hispanics."
In addition, demand for better-for-you breakfast offerings shows no signs of abating,
and healthy breakfast innovations such as overnight oats, nutrition bars with simple
ingredients, functional yogurts and heat-and-eat breakfast sandwiches remain prevalent at retail. However, marketers may need to work harder to unearth consumers'
attitudes toward healthy breakfast when dining out.
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Supermarket Perimeter - September 2019

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

Supermarket Perimeter - September 2019
Editor’s note - Climate change, meet innovation
Contents
The wire - Walmart dominating grocery pickup, delivery
Kroger awards first grants to fight food waste
AIB rolls out new food safety tool
Produce power
Class is in session
Finding a partner in education
The basics of Hispanic foods
Bakery - DONUTS
BECOMING AN EVERYDAY DESTINATION
DON’T FORGET HOLIDAY PIES
Boost trips, sales with micro holidays
Deli - HOLIDAY CATERING
GRAZING — THE NEWEST OLD HOLIDAY TREND
Cheese SAMPLING
PREP FOR THE HOLIDAY SEASON
Meat & Poultry - LABOR SAVING EQUIPMENT
SOUS VIDE
EARTH FRIENDLY
MARKETING MATTERS
Juggling claims
THE FIVE CONSUMER SEGMENTS
Produce - Potatoes and onions
Seafood - Mollusks
Food Safety - COMBATING flu season
Commissary Insider - September 2019
PACKAGING - TAMPER EVIDENCE STILL KEY
PRODUCT SPOTLIGHT - SOUPS
Product Showcase
Advertisers
Fresh Takes
Supermarket Perimeter - September 2019 - Supermarket Perimeter - September 2019
Supermarket Perimeter - September 2019 - Supermarket Perimeter - September 2019
Supermarket Perimeter - September 2019 - 2
Supermarket Perimeter - September 2019 - Editor’s note - Climate change, meet innovation
Supermarket Perimeter - September 2019 - Contents
Supermarket Perimeter - September 2019 - 5
Supermarket Perimeter - September 2019 - AIB rolls out new food safety tool
Supermarket Perimeter - September 2019 - 7
Supermarket Perimeter - September 2019 - Produce power
Supermarket Perimeter - September 2019 - 9
Supermarket Perimeter - September 2019 - 10
Supermarket Perimeter - September 2019 - 11
Supermarket Perimeter - September 2019 - 12
Supermarket Perimeter - September 2019 - 13
Supermarket Perimeter - September 2019 - 14
Supermarket Perimeter - September 2019 - 15
Supermarket Perimeter - September 2019 - 16
Supermarket Perimeter - September 2019 - 17
Supermarket Perimeter - September 2019 - Class is in session
Supermarket Perimeter - September 2019 - Finding a partner in education
Supermarket Perimeter - September 2019 - 20
Supermarket Perimeter - September 2019 - 21
Supermarket Perimeter - September 2019 - The basics of Hispanic foods
Supermarket Perimeter - September 2019 - 23
Supermarket Perimeter - September 2019 - 24
Supermarket Perimeter - September 2019 - 25
Supermarket Perimeter - September 2019 - Bakery - DONUTS
Supermarket Perimeter - September 2019 - 27
Supermarket Perimeter - September 2019 - 28
Supermarket Perimeter - September 2019 - 29
Supermarket Perimeter - September 2019 - BECOMING AN EVERYDAY DESTINATION
Supermarket Perimeter - September 2019 - 31
Supermarket Perimeter - September 2019 - Boost trips, sales with micro holidays
Supermarket Perimeter - September 2019 - 33
Supermarket Perimeter - September 2019 - Deli - HOLIDAY CATERING
Supermarket Perimeter - September 2019 - GRAZING — THE NEWEST OLD HOLIDAY TREND
Supermarket Perimeter - September 2019 - 36
Supermarket Perimeter - September 2019 - 37
Supermarket Perimeter - September 2019 - 38
Supermarket Perimeter - September 2019 - Cheese SAMPLING
Supermarket Perimeter - September 2019 - PREP FOR THE HOLIDAY SEASON
Supermarket Perimeter - September 2019 - 41
Supermarket Perimeter - September 2019 - Meat & Poultry - LABOR SAVING EQUIPMENT
Supermarket Perimeter - September 2019 - 43
Supermarket Perimeter - September 2019 - 44
Supermarket Perimeter - September 2019 - 45
Supermarket Perimeter - September 2019 - SOUS VIDE
Supermarket Perimeter - September 2019 - EARTH FRIENDLY
Supermarket Perimeter - September 2019 - MARKETING MATTERS
Supermarket Perimeter - September 2019 - Juggling claims
Supermarket Perimeter - September 2019 - 50
Supermarket Perimeter - September 2019 - 51
Supermarket Perimeter - September 2019 - THE FIVE CONSUMER SEGMENTS
Supermarket Perimeter - September 2019 - 53
Supermarket Perimeter - September 2019 - Produce - Potatoes and onions
Supermarket Perimeter - September 2019 - 55
Supermarket Perimeter - September 2019 - 56
Supermarket Perimeter - September 2019 - 57
Supermarket Perimeter - September 2019 - Seafood - Mollusks
Supermarket Perimeter - September 2019 - 59
Supermarket Perimeter - September 2019 - Food Safety - COMBATING flu season
Supermarket Perimeter - September 2019 - 61
Supermarket Perimeter - September 2019 - 62
Supermarket Perimeter - September 2019 - 63
Supermarket Perimeter - September 2019 - Commissary Insider - September 2019
Supermarket Perimeter - September 2019 - 65
Supermarket Perimeter - September 2019 - 66
Supermarket Perimeter - September 2019 - 67
Supermarket Perimeter - September 2019 - PACKAGING - TAMPER EVIDENCE STILL KEY
Supermarket Perimeter - September 2019 - 69
Supermarket Perimeter - September 2019 - PRODUCT SPOTLIGHT - SOUPS
Supermarket Perimeter - September 2019 - 71
Supermarket Perimeter - September 2019 - Product Showcase
Supermarket Perimeter - September 2019 - Advertisers
Supermarket Perimeter - September 2019 - Fresh Takes
Supermarket Perimeter - September 2019 - 75
Supermarket Perimeter - September 2019 - 76
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