Supermarket Perimeter - March 2020 - 3

Editor's note

Editorial
JOHN UNREIN
Editor
ANDY NELSON
Managing Editor
EMILY PARK
Digital Associate Editor
Publishing
TROY ASHBY
Publisher
JAMES BODDICKER
National Sales Manager
LILY ALVAREZ
Sales Manager Classiﬁed Ads
MICHAEL BARBEE
Audience Development Director
DUSTIN PICKMAN
Audience Development Analyst
LINDSEY SHERIDAN
Audience Database Specialist
CARLEA SCHULER
Audience Development Coordinator
JON HALL
Director of Digital Media
CARRIE FLUEGGE
Digital Advertising Manager
NORA WAGES
Advertising Manager
ANNIE FOURNIER
Advertising Coordinator
RYAN ALCANTARA
Design Services
Assistant Manager
MARJ POTTS
Production Specialist
BECKY WHITE
Senior Design Consultant
FIONA DANKER
Graphic Designer
JIM WHITE
Promotions Manager
ABBY CHRONISTER
Promotions Media Designer
WHITNEY HARTMAN
Sales Coordinator
Corporate
CHARLES S. SOSL AND
Chairman and CEO
L. JOSHUA SOSL AND
President
STACI GRECO
Chief Financial and
Administrative Officer

Pizza and burgers.
Need I say more?

Baking pizzas and grilling
or frying burgers have been
sureﬁre ways to pull in customers for generations, and
there's little chance they'll
lose their 1A and 1B status at the top of the food chain anytime soon.
In the past, when you thought "pizza" and "burgers," your local supermarket
wasn't the ﬁrst thing that popped into your head. Or maybe even the 10th.
That's changed a lot in recent years, and the pace of change has only accelerated. As retail foodservice continues to evolve, more grocery stores are
adding hot prepared foods sections, and it's only logical that they include can'tmiss foods like pizza and burgers.
With those increases in volume has come an increase in quality and variety.
Pizza has always been known for the many ways in which it can be made and
topped. And new consumer trends are expanding those options even more.
Austin, Texas-based Whole Foods Market, for instance, has teamed with
Pasadena, California-based The Pizza Plant to deliver the ﬁrst USDA-certiﬁed
organic take and bake plant-based pizzas.
Melrose Park, Illinois-based Caputo Cheese, meanwhile, is bringing CBD to
the pizza ingredients market with its new Elevated Cow fresh mozzarella.
The evolution is just as interesting on the burger side.
Cincinnati-based Kroger's On the Rhine Eatery offers freshly prepared burgers at Queen City Whip, part of Kroger's ﬁve-restaurant, two-story Cincinnatibased concept.
Schenectady, New York-based Price Chopper's Market Bistro includes branded foodservice stations including Custom Burgers.
And Hy-Vee's Market Grille concept offers consumers burgers featuring 100%
natural Hy-Vee Choice Reserve Beef, a fresh bun from the bakery and fresh
toppings.
In some Market Grille locations, the West Des Moines, Iowa-based supermarket chain also offers Wahlburgers menu items, featuring the restaurant chain's
custom burger blend of Angus brisket, chuck and short rib.
Hungry yet?
If you're a retailer thinking of adding pizza or burgers to your retail foodservice portfolio - or revamping existing programs - there's really not that much
to think about.

MEYER SOSL AND
Chief Operating Officer
and Executive Editor
JIM SAL ADIN
Chief Marketing Officer

ANDY NELSON
anelson@sosland.com
MARCH 2020 - 3

Supermarket Perimeter - March 2020

Table of Contents for the Digital Edition of Supermarket Perimeter - March 2020