Are your deli sales flourishing or floundering? There are many ways to turn your store’s foodservice operation into a magnetic and exciting customer destination. Here are a few ideas to whet your creative palate.
This month, go French. Provide customers with recipe cards to make vichyssoise and boeuf bourguignon, and demo French wines like Beaujolais. Really get in the spirit and have your employees wear berets and fake moustaches.
Every year, farmers hope their corn crop will be knee high by the Fourth of July. This summer the conditions were so perfect the corn was earlobe high by July and even fall crops like apples and pumpkins will be ready for stores long before the trees turn to gold.
NFM asks four retailers from around the country what they doing to work with local farmers.
Help your customers preserve their food with an enticing end cap featuring canning, pickling and freezing supplies listed here.
Decide which fruit and veggies to demo by putting their juice to the test.
Grower are exploring a new way of farming that goes beyond organic and biodynamic.
Are you neglecting this tried-and-true customer base? Use tips like not smelling fishy and keeping food separate to draw your vegetarian customers in.