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2024 GenNext Awards: Grocery’s Foreseeable Future WHOLE HOG Pork offers affordability, greater options SPREAD THE NEWS Sauces, spreads and dips tout multiple occasions PLAYING IT SAFE How retailers are ensuring food safety in their operations

WHEN RETAILING FEELS LIKE FAMILY Focus on culture, innovation and hyperlocal powers growth at Big Y Foods

From left: Theresa Jasmin, CFO, Big Y Foods; Michael D’Amour, President and CEO, Big Y Foods; Rick Bossie, EVP/COO, Big Y Foods

October 2024

Volume 103, Number 9 www.progressivegrocer.com

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Contents 103 10.24 Volume Issue 9

Features

12 COVER STORY

When Retailing Feels Like Family

A focus on culture, innovation and hyperlocal assortments powers growth at Big Y Foods.

44 18 PROGRESSIVE GROCER’S GENNEXT AWARDS

Foreseeable Future

This year’s GenNext Awards honorees are ensuring the longevity of the grocery industry through their leadership.

44 SOLUTIONS

34 SOLUTIONS

34

Emerging Trends in Pork Affordability and greater options help lift this protein at a time when shoppers are seeking answers.

Departments 4 EDITOR’S NOTE

Shelter From the Storm 6 IN-STORE EVENTS CALENDAR

December 2024

40 40 EQUIPMENT & DESIGN

New Merchandising Strategies for Bakery and Deli Grocers and CPG manufacturers embrace trends and evolving shopper expectations.

10

Spreading Versatility

Products with multiple use occasions are driving sauce, spread and dip sales.

47 OPERATIONS

Better Safe

Diligence in maintaining proper food safety procedures remains critical.

8 NIELSEN’S SHELF STOPPERS

Tobacco and Tobacco Alternatives 9 MINTEL GLOBAL NEW PRODUCTS

Better-for-You Snacking 10 ALL’S WELLNESS

The Blue Zones PROGRESSIVE GROCER October 2024

3

EDITOR’S NOTE

By Gina Acosta

8550 W. Bryn Mawr Ave. Ste. 225, Chicago, IL 60631 Phone: 773-992-4450 Fax: 773-992-4455

Shelter From the Storm GROCERY STORES HAVE ALWAYS BEEN SANCTUARIES, ESPECIALLY IN TIMES OF DISASTER.

www.ensembleiq.com BRAND MANAGEMENT VICE PRESIDENT & GROUP BRAND DIRECTOR Eric Savitch esavitch@ensembleiq.com

Gina Acosta Editor-In-Chief gacosta@ensembleiq.com

s there anywhere more comforting, more sacred, than a grocery store when a natural disaster strikes?

That’s top of mind for me as I write this column from an Orlando, Fla., hotel room, to which I have evacuated as a result of Hurricane Milton.

For days, those of us who live in Hurricane Alley have been heeding the warnings and following orders from local and state officials to prepare for a monster storm. But it’s food retailers especially who are a lifeline for communities like mine, coping with disaster, both before and after the storm.

I’m reminded of the time when the COVID-19 pandemic hit, and grocers were hailed as heroes and essential workers.

Soon after that, retailers became scapegoats for rising food prices due to inflation. But when emergencies occur, it’s grocery retailers and their employees who are the saviors still at work, putting their lives on the line to feed and nourish communities. Across the Southeast, during Hurricanes Helene and Milton, grocery stores and their front-line associates have provided much-needed comfort and relief from events that are absolutely catastrophic for communities — both emotionally and financially.

Food Retailers Step Up

After Hurricane Helene ravaged Florida, Georgia, North Carolina and other states, Matthews, N.C.-based Harris Teeter launched a register campaign supporting the American Red Cross and its disaster relief efforts. Publix Super Markets Charities donated $1 million to support relief efforts in areas affected by Hurricane Helene. Additionally, Lakeland, Fla.-based Publix launched a donation campaign to allow customers and associates to help people affected by the storm.

“We’re grateful to Publix Super Markets Charities for its donation to help the people and communities affected by Hurricane Helene,” said Publix CEO Kevin Murphy. “I’m proud of our over 255,000 associates who continue to take care of our customers and communities in times of need.”

Meanwhile, Bentonville, Ark.-based Walmart came in with a $10 million donation to support time-sensitive relief efforts across affected communities in Georgia, Florida, North and South Carolina, and Tennessee.

“These aren’t just places where we have stores. These are communities where we work and live, and our hearts are broken for our friends and neighbors,” said John Furner, president and CEO, Walmart U.S. “This is one of the most widespread and destructive storms I’ve seen in my 31 years with Walmart. But I’ve also seen over 31 years that Walmart associates always step up when needed. It’s who we are and who we will continue to be. We’ll support people and communities until they’ve recovered.”

As we sit and wait for the devastation to be officially calculated from Hurricane Milton, our grocery retailers will be there helping communities in more ways than can be imagined: They’re always there to provide shelter from the storm.

4 progressivegrocer.com

EDITORIAL EDITOR-IN-CHIEF Gina Acosta gacosta@ensembleiq.com MANAGING EDITOR Bridget Goldschmidt bgoldschmidt@ensembleiq.com SENIOR DIGITAL & TECHNOLOGY EDITOR Marian Zboraj mzboraj@ensembleiq.com SENIOR EDITOR Lynn Petrak lpetrak@ensembleiq.com MULTIMEDIA EDITOR Emily Crowe ecrowe@ensembleiq.com

CONTRIBUTING EDITORS Mike Duff and Debby Garbato

ADVERTISING SALES & BUSINESS ASSOCIATE PUBLISHER, REGIONAL SALES MANAGER Tammy Rokowski (INTERNATIONAL, SOUTHWEST, MI) 248-514-9500 trokowski@ensembleiq.com REGIONAL SALES MANGER Theresa Kossack (MIDWEST, GA, FL) 214-226-6468 tkossack@ensembleiq.com REGIONAL SALES MANGER Natalie Filtser (CT, DE, MA, ME, RI, SC, TN, NH, VT, MD, VA, KY) 917-690-3245 nfi ltser@ensembleiq.com

PROJECT MANAGEMENT/PRODUCTION/ART ART DIRECTOR Bill Antkowiak bantkowiak@ensembleiq.com ADVERTISING/PRODUCTION MANAGER Jackie Batson 224-632-8183 jbatson@ensembleiq.com SENIOR DIRECTOR OF MARKETING Nicola Tidbury ntidbury@ensembleiq.com SUBSCRIPTION SERVICES LIST RENTAL mbriganti@anteriad.com SUBSCRIPTION QUESTIONS contact@progressivegrocer.com

CORPORATE OFFICERS CHIEF EXECUTIVE OFFICER Jennifer Litterick CHIEF FINANCIAL OFFICER Jane Volland CHIEF OPERATING OFFICER Derek Estey CHIEF PEOPLE OFFICER Ann Jadown

PROGRESSIVE GROCER (ISSN 0033-0787, USPS 920-600) is published monthly, except for July/August and November/December, which are double issues, by EnsembleIQ, 8550 W. Bryn Mawr Ave. Ste. 225, Chicago, IL 60631. Single copy price $17, except selected special issues. Foreign single copy price $20.40, except selected special issues. Subscription: $150 a year; $276 for a two year supscription; Canada/Mexico $204 for a one year supscription; $390 for a two year supscription (Canada Post Publications Mail Agreement No. 40031729. Foreign $204 a one year supscrption; $390 for a two year supscription (call for air mail rates). Digital Subscription: $87 one year supscription; $161 two year supscription. Periodicals postage paid at Chicago, IL 60631 and additional mailing offices.

Printed in USA. POSTMASTER: Send all address changes to brand, 8550 W. Bryn Mawr Ave. Ste. 225, Chicago, IL 60631. Copyright ©2024 EnsembleIQ All rights reserved, including the rights to reproduce in whole or in part. All letters to the editors of this magazine will be treated as having been submitted for publication. The magazine reserves the right to edit and abridge them. The publication is available in microform from University Microfilms International, 300 North Zeeb Road, Ann Arbor, MI 48106. The contents of this publication may not be reproduced in whole or in part without the consent of the publisher. The publisher is not responsible for product claims and representations.

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12.24

IN-STORE EVENTS

Calendar S

M

National Volunteers Month Root Vegetables and Exotic Fruits Month Safe Toys and Gifts Month Worldwide Foodservice Safety Month

Decembeard Month of Giving National Cat Lovers’ Month National Pear Month

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National Women Support Day. Encourage your female associates to serve as mentors for one another.

National Health Savings Account Day. Make your associates aware of this option, which may help them save money.

International Tea Day. Tell customers about the many varieties, including herbal, of this timehonored hot or cold beverage, which some of us even prefer to coffee.

Mathematics Day. We use numbers every day, so why not celebrate them?

Tick Tock Day. The old year’s swiftly winding down, so get busy completing all of the pending tasks on your to-do list.

National Anytime Hawaiian Day. Get in on the fun of this public holiday in the 50th state by celebrating its diverse culture and history, especially through its traditional cuisine.

Christmas Card Day. Direct customers to the aisle where they can find all kinds of holiday greetings and good wishes.

Stupid Toy Day. There’s no such thing, especially among your offerings.

National Christmas Movie Marathon Day. Customers should have lots of snacks and drinks on hand as they settle in with the Hallmark Channel.

National Resolution Planning Day. Why start on New Year’s?

6 progressivegrocer.com

International Day of Persons With Disabilities.

Recognize your disabled associates for the value they bring to your workplace.

As it’s celebrity chef and restaurateur Bobby Flay’s birthday, use the occasion to promote the components of some of his most popular recipes.

International Device Appreciation Day, especially those that enable your associates to get their jobs done more quickly and efficiently.

Christmas Eve. Have plenty of ingredients on hand for last-minute food shoppers focused on creating the ultimate festive feast.

New Year’s Eve. Congratulate your staffers on another successful year.

Santa’s List Day. Remind your younger shoppers to get started on asking Kris Kringle what they want for Christmas.

Holiday Food Drive for Needy Animals Day. After all, for many, animals are people, too.

Wear a Plunger on Your Head Day. Or don’t. We’re going to say don’t.

Christmas Day. Coincidently, Hanukkah, the Jewish Festival of Lights, begins at sundown and runs for eight nights.

For Celebrate Shelter Pets Day, encourage customers to get their new forever furry friends’ supplies at your store(s).

National Ding-ALing Day. Now is the time to reach out to family and friends you may have lost track of during the year.

Look for an Evergreen Day. If you sell Christmas trees outside your store(s), this is a fine time to promote them.

Kwanzaa. Created in 1966, this modern pan-African cultural holiday ends Jan 1.

National Microwave Oven Day. Just don’t reheat fish in one at work.

National Ice Cream Day. Even when it’s cold outside, we all scream for it.

Go Caroling Day. Round up some of your (willing) associates to belt out some impromptu seasonal tunes around the store(s).

National Make Cut-Out Snowflakes Day. It’s a good way to keep kids occupied when the weather outside is frightful.

National Illinois Day. This is the time to highlight all of the unique foods and beverages hailing from the Land of Lincoln.

Roast Chestnuts Day, especially those prepared on an open fire, with Jack Frost nipping at your nose …

Winter Solstice.

Wow, it’s dark already?

National Download Day. Make customers aware of your digital coupon offers.

FRONT END

Shelf Stoppers

Tobacco and Tobacco Alternatives

Average Unit Price

Supercategory

Dollar Sales

% Change Year Ago

Unit Sales

%% Change Year Ago

Accessories

$399,489,680

-3.2%

116,255,203

-6.4%

Tobacco

$7,112,304,38

-3.4%

905,347,654

-6.6%

Alternatives

$974,332,334

-2.0%

30,240,089

-2.0%

-3.2%

1,051,842,946

-6.4%

Total Category

$8,486,126,399

$8.07

for all tobacco and tobacco alternatives, up 3.4% compared with a year ago

Source: NIQ, Total U.S. (all outlets combined) during the 52 weeks ending Aug. 24, 2024

Index by Household Income Cigarettes

Cigars

Lighters/ Matches

Smokeless

Non-Vapor Alts.

Under $10K

228

317

198

144

28

$10K-$19K

212

206

170

109

74

$20K-$29.9K

167

153

131

86

76

$30K-$39.9K

139

136

117

119

114

$40K-$49.9K

115

101

102

95

135

$50K-$74.9K

94

104

94

157

117

$75K-$99.9K

74

52

81

133

80

$100K-$149K

59

46

77

89

118

$150K or More

42

49

69

31

102

Value Per Occasion What is the value per occasion for tobacco and tobacco alternative items versus the year-ago period?

$18.62

for all tobacco and tobacco alternatives, up 0.4% compared with a year ago

$3.44

or smoking accessories, up 3.4% compared with a year ago

$7.86

for tobacco, up 3.4% compared with a year ago

$21.37

for tobacco, up 0.2% compared with a year ago

$32.22

$4.72

for smoking accessories, up 0.4% compared with a year ago

$37.50

for tobacco alternatives, down 2.4% compared with a year ago

Source: NIQ, Total U.S. (all outlets combined) during the 52 weeks ending Aug. 24, 2024

8 progressivegrocer.com

for tobacco alternatives, up 0.0% compared with a year ago

Source: NIQ, Total U.S. (all outlets combined) during the 52 weeks ending Aug. 24, 2024

MINTEL CATEGORY INSIGHTS

Global New Products Database

Better-for-You Snacking What You Need to Know

Gen Z and parents are snacking more than other groups, and they’re the most likely to report increased snacking since last year. Better-for-you (BFY) snack makers, then, can step in and make sure that snack-loving consumers are getting enough nutrition, even if they’re forgoing more traditional mealtimes.

Swapping out one ingredient for a BFY option, or putting an indulgent flavor on a healthier snack base, helps consumers believe that a snack will taste as good as it makes them feel.

Twenty-eight percent of consumers believe that if a snack is too healthy, it won’t taste good, providing further evidence that BFY doesn’t have to mean “best” to get the job done.

As the BFY snack market grows crowded, opportunities are strong, but they won’t last forever. Especially for brands without a presence in snacks or an adjacent category, it’s important to take action soon to avoid being lost in the aisle. Brand extensions and collaborations are as hot as ever in indulgent snacks, hinting at opportunities in the BFY space.

Consumer Trends: Key Takeaways

The line between snacks and meals is blurring, and it’s only going to blur further. Increased snacking comes with meal replacement, whether that’s a single item or a combination of snack foods. Consumers are even showing interest in downsized meals to have as snacks, demonstrating that the evolution goes in both directions As consumers turn to snacks to replace meals, in full or in part, they may be missing out on nutrition. Consumers have a clear interest in seeing more protein-rich snacks and in seeing vegetables as an ingredient. Parents are a particularly strong target, as picky kids complicate mealtime even more than the snack-versus-meal debate.

Most typical snack food items are considered healthy at least some of the time, and no single product claim stands out as a BFY must-have. Consumers are giving themselves permission to practice moderation, and brands should follow suit and not force a single snack to meet every wellness need.

FOR MORE INFORMATION, VISIT WWW.MINTEL.COM OR CALL 800-932-0400

Opportunities Consumers are looking for a fresh spin on snacks, but creativity is a barrier.

Inspire consumers to use “old” foods in new ways as an opportunity for brands to do some of the creative work on consumers’ behalf.

Clear signals that a snack might make a good meal replacement (or component) take the guesswork out of eating habits that are only gaining momentum.

Cauliflower has certainly had its moment in the spotlight, and there’s definitely room for a new veggie darling. Whether the star of the show — e.g., chips — or a supporting role — e.g., bars – vegetables are an easy way to signal BFY. Consumers are looking for snacks that offer them something better nutritionally, but they also know that no snack can do it all. Small additions or exclusions can help a snack keep its appeal in terms of taste while allowing consumers to enjoy it without guilt.

PROGRESSIVE GROCER October 2024

9

ALL’S WELLNESS Barbara Ruhs, MS, RDN

The Blue Zones GROCERY RE TAILERS CAN JOIN THIS DIE T AND LIFEST YLE MOVEMENT TO HELP CONSUMERS LIVE LONGER, BE T TER LIVES. lue Zones are places around the world where people live significantly longer and healthier lives. They were popularized by a 2023 Netflix series, “Live to 100: Secrets of the Blue Zones.” More people are learning about the secrets to longevity uncovered by Dan Buettner, a National Geographic Fellow, best-selling author and the founder of Blue Zones Project®.

In his travels across the globe, Buettner identified five “Blue Zones” with the highest concentration of healthy people living to 100 years or older: Okinawa (Japan), Sardinia (Italy), Nicoya Peninsula (Costa Rica), Ikaria (Greece) and Loma Linda (California, U.S.A.).

After discovering Blue Zones across the globe, a team of researchers identified “the power 9,” or the diet and lifestyle habits, they all shared that contribute to overall health and longevity. Since the average lifespan for Americans is 77.5 years, and more than half suffer from chronic diseases in adulthood, the Blue Zones offer a holistic approach that food retailers can use to engage shoppers in a variety of ways.

Local Blue Zone Projects®

Blue Zone Projects® are community-led well-being movement initiatives designed to make healthy choices easier through permanent changes to a city’s environment, policies and social networks. Local projects existing throughout the United States incorporate Buettner’s findings to help cities implement policies and programs that will move a community toward optimal health and well-being. Bringing together private and public organizations under a shared vision to build a culture of health and well-being, local Blue Zones Projects seek to collaborate with supermarkets and corner stores, as well as suppliers and food producers.

According to Kris Bio, MS, RDN, the organization and well-being coordinator for Blue Zones Scottsdale (Arizona), “Participating communities have experienced double-digit drops in obesity and tobacco use and have saved millions of dollars in health care costs.”

Grocery Store Pledge

The Blue Zones Project Grocery Store Pledge includes ways to encourage customers to purchase healthier items in the store while preserving profits and attracting new customers. Becoming an approved retailer sends a message to customers, staff and the community that a participating store is committed to doing its part to help the local city become a successful Blue Zone community, creating an environment that supports helping people make healthier choices.

Notes Bio, “Grocery has been a challenging sector to mobilize, but it’s local community members with knowledge, networks and know-how who are the true backbone that make community-wide programs a success.”

She adds that local projects are always seeking passionate individuals to strengthen their Grocery & Restaurant Committees.

10 progressivegrocer.com

The Blue Zones Project Grocery Store Pledge includes ways to encourage customers to purchase healthier items in the store while preserving profits and attracting new customers.

Merchandising Displays

Highlighting “foods for longevity” is another way to promote healthy eating that may resonate with a broader audience.

Although meals consumed across the five Blue Zones include some meat and seafood, they are heavily focused on plantbased ingredients, featuring fruits and vegetables across the globe, including lots of leafy greens, (purple) sweet potatoes (in Japan), whole grains and plant-based proteins — at least a cup of beans a day (including soybeans) — as well as nuts and seeds. Beverages consumed include tea, coffee and red wine, providing an additional surge of antioxidants.

Healthy Global Cuisine

Although the healthiest people across the globe cook and eat most of their meals at home with others, retailers can help shoppers by offering easy-prep recipes with one-stop (or one-click) shopping solutions.

Featuring globally inspired prepared meals with healthy foods is another way to build on the momentum of the Blue Zones.

To learn more about the Blue Zones or to get involved with local Blue Zones Projects, visit https://www.bluezones.com.

Barbara Ruhs, MS, RDN, is the owner of MarketRD.com, a marketing agency that provides nutrition and health strategy to food brands. A former retail dietitian (RD), she launched and directed an annual supermarket RD symposium for eight years. Connect @BarbRuhsRD on Instagram and LinkedIn.

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COVER STORY

Big Y Foods

WHEN RETAILING FEELS LIKE FAMILY A focus on culture, innovation and hyperlocal assortments powers growth at Big Y Foods.

By Gina Acosta

I

“We’ve got a lot of folks that have been with us 20, 30, 40 years, and I love it because it’s like they’ve been part of the family, some of them at different levels, for a long time,” says Michael D’Amour, president and CEO of Springfield, Mass.based Big Y Foods. “They’re department managers, store directors, etc. And it makes me feel so good because it means that we’re doing the right thing and the culture is working.”

n the second-floor break room of the big and beautiful new store All in the Family recently opened by Big Y Foods in Middletown, Conn., there’s a Big Y Foods’ history and current orgaposter, with a few words in all caps: nizational chart span several genera“Because we CARE, our Big Y FAMILY delivers a PERSONAL tions of the D’Amour family. connection that benefits our CUSTOMERS and COMMUNITIES The company started out in 1936 with every PRODUCT, SERVICE and SOLUTION we provide.” in western Massachusetts as Y Cash The effect of those words can be felt in every corner of Market, a store opened by Big Y stores, whether at the new 52,000-square-foot store in brothers Paul and Gerry “Not any one of Middletown or the retailer’s 74 other stores across ConnectiD’Amour. In 1947, the brothers us has to know cut and Massachusetts. That mission statement encapsulates opened a second, larger store everything, but why the company has been able to not only maintain but in Chicopee. In 1952, they all together, we also grow its appeal with shoppers across various hytook a radical step and opened need to know per-competitive trading areas in the Northeast. a 10,000-square-foot store — everything.”

In addition, strategic expansions, constant innovation and nearly twice as large as grocery a unique family-focused culture has allowed Big Y to cement stores at the time. Because it —Michael D’Amour, itself as a leader in grocery. Now the company looks to accelerwas so much larger than typical President and CEO, Big Y Foods ate growth by investing in operational innovations, hyperlocal markets in the area and was the assortments and acquisitions — all while preserving its emphasis on family culture and employee development.

12 progressivegrocer.com

Better Solutions for a Better World

R-290: Embracing the Benefits of Self-Contained Merchandisers with Sustainable Refrigerant In less than three months, new Environmental Protection Agency (EPA) rules on refrigeration will take effect, imposing a 150 GWP (Global Warming Potential) limit on all self-contained equipment manufactured on or after January 1, 2025. These changes present both challenges and opportunities for retailers.

Robert Mullen Global Specialty Product Leader at Hussmann

To understand the impact, Progressive Grocer spoke with Robert Mullen, Global Specialty Product Leader at Hussmann, about how these regulations could drive innovation and enhance both environmental and business outcomes.

Progressive Grocer: How do sustainability and retail trends align with new merchandiser requirements?

Robert Mullen: Today’s consumers value both sustainability and convenience, and these priorities are reshaping grocery spaces. According to FMI’s “The State of Fresh Foods 2024” report, “Food retailers are actively looking to expand space for various fresh or perimeter departments in the next two years. This includes additional space for fresh prepared foods, particularly grab-and-go, and fresh produce — with those space expansion plans just slightly lower than a year ago.”

Prepared and grab-and-go foods require refrigeration, and retailers are looking for solutions that facilitate easy access. If shoppers don’t have immediate visibility to these impulse-buy options, sales could suffer.

New, flexible self-contained merchandising displays can be strategically placed in high-traffic areas like aisles, checkout lanes, or end caps to increase visibility and sales. These displays are often mobile, allowing for easy relocation to support seasonal promotions or changes in department focus.

PG: How will the shift to R-290 and other sustainable refrigeration options affect store design for retailers going forward?

RM: The move to sustainable refrigeration options, like R-290, brings clear environmental benefits but also uncertainty for retailers concerned about meeting their merchandising goals.

R-290 merchandisers are changing the game by allowing for more flexible solutions. Cases that run on R-290 tend to be more energy-efficient due to their reduced refrigerant charge size. Lower energy usage means less heat output and quieter displays, enhancing shopper comfort and reducing noise distractions. This will allow store designers to build more self-contained solutions to their designs that will not negatively impact the shopper experience and allow speed in remodeling and flexibility going forward.

PG: How can Hussmann help retailers meet the new requirements and drive growth?

RM: Hussmann offers several solutions to help retailers comply with the new EPA rules while promoting growth: • New Product Launches: Hussmann is converting its selfcontained portfolio from HFCs to R-290 to meet regulations and improve product value.

Prepared and graband-go foods require refrigeration, and retailers are looking for solutions that facilitate easy access.

If shoppers don’t have immediate visibility to these impulse-buy options, sales could suffer.

• Customization: Hussmann collaborates with retailers to design innovative, mobile, or fixed self-contained merchandisers tailored to their specific needs.

• Quick Remodel Solutions: Hussmann provides mobile self-contained grab-and-go displays, which allow for faster, more cost-effective remodels compared to permanently installed remote equipment. This approach also provides flexibility for future changes as market trends evolve.

To learn how Hussmann can help your store comply with new EPA requirements and save energy, visit Hussmann.com or contact your Hussmann sales representative.

ADVERTORIAL

COVER STORY

Big Y Foods first modern supermarket in the city of Chicopee, the brothers settled on the name “Big Y Supermarket.” In the 1950s and 1960s they began adding more supermarkets to the chain, as well as new liquor concepts and convenience stores.

Today, the company, now called Big Y Foods, is led by Michael D’Amour, who was elevated to president and CEO this past January, and immediate past President and CEO Charlie D’Amour, who is now executive chairman of the board; both of them continue to uphold the family’s legacy.

In an exclusive interview with Progressive Grocer, Michael D’Amour emphasizes that while carrying on the family legacy comes with a great deal of responsibility, he’s not alone in this endeavor. The company’s collaborative culture and strong senior management team provide the support needed to navigate the challenges of running a growing business. This sense of collaboration, both within the company and with its external partners, has been instrumental in Big Y’s continued success.

Today, Big Y is looking to keep growing through opportunistic acquisitions ranging from single-store operators to smaller chains, with a clear goal of acquiring businesses that align with Big Y’s culture. According to D’Amour, while the company isn’t in a position to acquire 100 stores at once, for example, it remains on the lookout for the right opportunities to grow within New England and neighboring states.

“We want to be able to open one to two new stores every year,” notes D’Amour. “It’s been a little difficult to find sites that’ll work. But we’re going to continue to look for acquisition opportunities. We’re also not married just to Connecticut and Massachusetts, either. We’re willing to look at contiguous states. We’ve looked at Vermont, New Hampshire, Rhode Island, New York.”

In addition to expanding into new markets, Big Y is also focused on refining the size and structure

of its stores. The Middletown store the company opened in July, at 850 South Main Street, has a large farmers market feel. Shoppers walk in and see a large array of fresh items, from produce to deli to meats. Additionally, like all of Big Y’s stores, there’s a curated assortment heavily featuring local products supplied by more than 500 partners in the retailer’s operation regions. End caps and mainstage displays feature products local to the area, from sausages to breads to popcorn.

The new store also features an on-site bakery with hand-decorated cakes and specialty baked goods, a full-service butcher, and a seafood department with six fresh, sustainable seafood deliveries every week. The kitchen and deli feature ready-to-heat, -eat or -cook Big Y Quick, Easy Meals, including hand-tossed pizza available by the slice or whole pie, freshly made sushi, and made-to-order subs and paninis with Boar’s Head Premium meats and cheeses.

Company officials say that the Middletown store and other recent store designs are part of the company’s broader strategy to modernize its retail spaces to create a more enjoyable shopping experience.

The company has experimented with smaller stores, around 37,000 to 40,000 square feet, which offer a more tailored and efficient shopping experience. These stores — boxes built by other retailers — provide valuable lessons in optimizing store layouts and assortments. This emphasis on learning and adapting has driven Big Y to explore even more compact stores in the future, since rising construction costs make building from the ground up increasingly costly.

The Middletown location is the second Big Y market to open in Connecticut this year. The grocer opened its Brookfield store

Big Y's recently opened Middletown, Conn., store offers such features as hand-decorated cakes (above), a wide variety of prepared foods (left), and an assortment of cheeses in the deli (below).

16 progressivegrocer.com

Big Y has invested in such technology as mobile checkout to make shopping easier for shoppers purchasing only a few items.

in May, and new locations are planned for Westport, Conn., and Uxbridge, Mass. These locations will bring Big Y’s total number of supermarkets to 77 stores. Big Y is also focused on consistently refreshing stores to keep them modern and welcoming for shoppers.

approach not only improves operational efficiency, but also boosts employee satisfaction by giving associates more variety and opportunities for growth.

Bossie is also leading efforts to enhance operational efficiencies with several innovative technologies. One significant development has been Big Y’s adoption of computer-assisted ordering (CAO), which has streamlined inventory management and reduced back-room clutter. The adoption of this technology has not only improved operational efficiency, but also enhanced the overall shopping experience for customers.

Additionally, the company has introduced automated floor-cleaning machines, which free up employees to focus on customer service and other important tasks. While there has been some internal debate about the potential use of robots in stores, Big Y is committed to maintaining a balance between technology and human interaction.

Bossie and the rest of the senior leadership team remain vigilant about the challenges that lie ahead, but they see these challenges as opportunities to innovate and improve.

“I think our biggest challenge, outside of competition, is ourselves,” admits D’Amour. “I think we need to continue to push ourselves to learn and question what we think is true constantly. ...

We need to stay open-minded enough and keep our fingers on the pulse of everything going on in the industry as a team. Not any one of us has to know everything, but all together, we need to know everything and make sure we carve out the time to have those kind of strategic, deeper discussions.”

The Secret Sauce

One of Big Y’s biggest strengths lies in its commitment to company culture and employee development. The company actively engages employees in decision-making processes, encouraging them to share their ideas and feedback. Employees from all levels of the company participate in roundtable discussions, at which they can voice their opinions on everything from store layout to customer experience, and senior leaders regularly visit stores to meet with employees and talk about potential improvements.

“The Big Y culture is our secret sauce,” asserts Theresa Jasmin, CFO at Big Y Foods. “We want [employees] to come up with ideas and help make their jobs or the customer experience better at the end of the day. And they do a great job of that.”

The company has shifted its focus from hiring large numbers of employees to hiring the right people for specific roles. This change is reflected in the hiring process for new stores: Big Y now hires fewer but more qualified candidates, ensuring that each is the right fit for delivering top-notch service.

Rick Bossie, COO at Big Y Foods, highlights the shift toward cross-training employees. “You know, as we’re looking at an evolving workforce and looking at the way we set up stores and build stores,” notes Bossie, “we are combining areas of interest, making a department manager more than just a physical worker in the department, but actually somebody who’s leading and supervising and using all the latest and greatest technology tools. … Down the road, [as] the next step in the evolution, I could see us hiring people who are not necessarily meat or produce specialists, but can work in three or four departments.”

This practice, initiated out of necessity during the pandemic, has continued to pay dividends, particularly in smaller stores, where employees can seamlessly move among departments. This

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PROGRESSIVE GROCER October 2024

17

FEATURE

2024

Awards

This year’s GenNext Awards honorees are ensuring the longevity of the grocery industry through their leadership.

O

By Progressive Grocer Staff

ut of Progressive Grocer’s various awards programs, the GenNext Awards give us editors the most hope for the ongoing success of the grocery industry. These young men and women — 94 this year, ranging in age from 23 to 39 — are among the best their respective companies have to offer, stepping up to lead initiatives, guide their colleagues and help their communities. Whether they work at retailers, suppliers or solution providers, their goal is the same: to advance their businesses and, by extension, the entire grocery sector.

As always, we were impressed by their achievements so relatively early in their careers, but not surprised, since the grocery industry is always on the lookout for talent among its emerging workforce and quick to reward that talent with greater responsibility and recognition. After all, these younger employees intimately understand the motivations and desires of younger consumers, who will be shopping for groceries for many years into the future — and the best way to retain them is to connect with them when they’re just starting out as grocery customers in charge of their own households and purse strings.

As a nominator noted of one 2024 GenNexter, “There’s a reason our division keeps asking [him] to do things and take places in leadership: because he executes with excellence, has a track record of success, is known for his ethics, and [his] positivity impacts others as a servant leader.” The same could be said for the rest of our awardees as well. Read on to find out who they are.

More information on each honoree will appear on www.progressivegrocer.com.

18 progressivegrocer.com

S N O I T A L U T A R CONG 4 2 0 2 R U O O T !

S R E N N I W T X E GENN

LAUREN GASKINS

JOHN TRAINOR III

STORE MANAGER

CATEGORY MANAGER

CATHERINE MANCUSO

DANNIE VARGAS

STORE MANAGER

HR BUSINESS PARTNER

Harris Teeter would like to congratulate our 2024 GenNext Winners!

Tyler Palmer

Brittany DeBruhl

Mandi Marett

Xavier Hare

Category Manager

CoManager

Store Director

Director of Own Brands Merchandising

Jonathan Frye

Yessmy Garrison

Matt Dean

Michael Collins

Inventory Control Supervisor

Training, Recruiting, and DEI Manager

Senior Manager Customer and Market Research

Senior Manager of Produce Merchandising

Freddy White

Curtis Amerson

Justin Bollinger

Talmer Curry

Chris Ervin

Store Manager

Technical Front End Operations Lead

Operations Manager Special Projects

Store Manager

Store Manager

FEATURE

2024

Awards

Travis Combs

Elyse Mahoney

Jamayel Hugee

Manager Occupational Safety, ADUSA Distribution and Transportation Age: 29

Annemiek de Graaf

Specialist Food Safety, ADUSA Distribution Age: 34

Magdelaina Boruta

Mary Margaret Doran

João Diogo Falcão

Mark Kenney

Senior Director, Acosta Group Age: 30

Manager I Spend and Analysis, Ahold Delhaize USA Age: 37

Manager, Marketing, Ahold Delhaize USA Age: 29

Ge nNex t WIN N E R

JONATHAN GRANGER Director, Corporate Development

22 progressivegrocer.com

CTO, AiFi Age: 35

Project Manager, Ahold Delhaize Age: 31

Digital Marketing and Analytics Manager, Albertsons Cos./ Denver Division Age: 28

FEATURE

2024

Corie Pike

Digital Marketing Coordinator, Albertsons Cos./Denver Division Age: 24

Cristy Zarate

Manager of Food Safety, Bashas’, a Division of The Raley’s Companies Age: 39

Awards

Amenda Donahue

Assistant Store Director, Albertsons Cos./Shaw’s Supermarkets Age: 38

Kindle Chapman

Financial Planning and Analysis Manager, Brookshire Grocery Co. Age: 26

Dan Philcox

Liquor Sales Manager, Albertsons Cos./Shaw’s Supermarkets Age: 39

Jared Johnson

Store Director, Brookshire Grocery Co. Age: 33

VP, Finance, Associated Grocers of New England Age: 38

Jonathan Granger

Director, Corporate Development, C&S Wholesale Grocers LLC Age: 31

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Cristy Zarate

Alejandra Maciel

Sara Olascon

Kayla Reid

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24 progressivegrocer.com

BA_PR_0924_ProgressiveGroAd_3.5X4.78_F.indd 1

Ben Glover

9/23/24 3:58 PM

Scott Brown

Cole Dodson

Savannah Williams

Robert Cabili

Tyler Watson

Matt Redwood

Jess Parker

Tejas Rane

Retailer Partnerships Manager, Chicory Age: 34

SVP, Sales, Dan-O’s Seasoning Age: 32

Fresh Foods Insights Analyst, Circana Age: 27

Director, Circana Age: 30

VP, Retail Technology Solutions, Diebold Nixdorf Inc. Age: 34

Food Recovery Program Manager, Divert Inc. Age: 32

VP of Sales and Business Development, Continental Fresh Age: 35

Senior Director of Operations, Eden Green Technology Age: 37

CO N G R AT U L AT I O N S TO T H E N E X T G E N E R A T I O N O F G R O C E R Y I N N O VA T O R S

PETER MAYES Group Vice President Perishables and Merchandise Operations

PJ DAMIANO Merchandising Director Culinary, Sushi & Strategic Innovation

We’re proud to recognize these winners of Progressive Grocer’s GenNext Awards and congratulate all of this year’s honorees.

PROGRESSIVE GROCER October 2024

25

FEATURE

2024

Awards

Abby Massey

Mitchell Vetter

Ryan Jones

Calli Brannon

PJ Damiano

Peter Mayes

Sara Rueda

Nicholas Koch

Daniel Poutz

Lauren Gaskins

Catherine Mancuso

John Trainor III

Dannie Vargas

Galen Karlan-Mason

Gabriel Nipote

Curtis Amerson

Business Development Senior Manager, Fairtrade America Age: 37

Director of Culinary, Sushi and Strategic Innovation, The Fresh Market Age: 38

Senior Store Leader, Giant Eagle Age: 32

HR Business Partner, Giant Food LLC Age: 39

26 progressivegrocer.com

Manager, Fareway Market Retail Business Processes, Fareway Stores Inc. Age: 29

Group VP of Perishables and Merchandise Operations, The Fresh Market Age: 39

Store Manager, Giant Food LLC Age: 33

Founder and CEO, GreenChoice Age: 30

Operations Senior Director, Festival Foods Age: 36

Director of Business Development, Frieda’s Branded Produce Age: 35

Store Manager, Giant Food LLC Age: 33

Co-Founder and COO, Halla Age: 29

Head of Customer Success, Flashfood Age: 30

Head of Wellbeing, The Giant Co. Age: 36

Category Manager, Giant Food LLC Age: 29

Front End Operations Technical Lead, Harris Teeter LLC Age: : 33

Storewide Merchandising Solutions

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Justin Bollinger

Operations Manager, Special Projects, Harris Teeter LLC Age: 39

Michael Collins

Senior Manager of Produce Operations, Harris Teeter Age: 37

Brittany DeBruhl

Chris Ervin

Xavier Hare

Mandi Marett

Co-Manager, Harris Teeter LLC Age: 34

Director Own Brands, Harris Teeter LLC Age: 32

Tyler Palmer

Category Manager HBC, GM and Tobacco, Harris Teeter LLC Age: 28

Store Director, Harris Teeter LLC Age: 39

Store Director, Harris Teeter LLC Age: 34

Talmer Curry

Matt Dean

Jonathan Frye

Yessmy Garrison

Store Manager, Harris Teeter Age: 39

Senior Manager-CRM and Market Research, Harris Teeter LLC Age: 36

Inventory Supervisor, Harris Teeter LLC Age: 38

Manager of Training, Recruiting and DE&I, Harris Teeter LLC Age: 34

Congratulations to our very own

GenNext Honorees

Freddy White

Store Director, Harris Teeter LLC Age: 29

Kindle Chapman

Jared Johnson

Financial Planning & Analysis Manager

Store Director

PROGRESSIVE GROCER October 2024

27

FEATURE

2024

Katie Wilson

Category Manager, Heinen’s Grocery Store Age: 37

Kriston Johnson

Store Leader, The Kroger Co./ Central Division Age: 31

Awards

Allyson Place

Katie Paul

Lee Kunselman

SVP of Merchandising, KeHE Distributors Age: 38

Division HR Leader, The Kroger Co./Atlanta Division Age: 36

Micah Powless

Jessica Utterback

Javier Archer

Customer Sales Executive, Kroger, The Hershey Co. Age: 33

Assistant Store Leader, The Kroger Co./Central Division Age: 39

Division Associate Relations Manager, The Kroger Co./ Cincinnati Division Age: 38

Division Labor and Expense Manager, The Kroger Co./ Columbus Division Age: 27

Nicole Thomas

Rafael Coria

Matt Sonick

Store Leader, The Kroger Co./ Columbus Division Age: 34

Store Leader, The Kroger Co./ Dallas Division Age: 34

Fresh Sourcing ManagerVegetables, The Kroger Co./ Enterprise Sourcing Age: 32

Samuel Affronti

Rashad Deckard

Dillon Folk

Store Leader, The Kroger Co./Fry’s Division Age: 33

District Human Resources Leader, The Kroger Co./Houston Division Age: 37

C

Ogie Cortes

Store Leader, The Kroger Co./ Fred Meyer Division Age: 30

Store Leader, The Kroger Co./ King Soopers Division Age: 29

Bhrunella Gibson

District HR Leader, The Kroger Co./King Soopers Division Age: 25

ongratulations to our very own GenNext Honoree Ben, thank you for your commitment to excellence and the communities we serve.

Your dedication and contributions continue to inspire us all.

Ben Glover Vice President, Finance

We

Our Team

Associated Grocers of New England PROGRESSIVE GROCER October 2024

29

FEATURE

2024

Awards

Jason Broadrick

Jeremy Schettig

Store Leader, The Kroger Co./ Michigan Division Age: 35

Julia Palazzo

David Sommer

Category Manager, The Kroger Co./Merchandising Age: 37

Joshua Morgan

Adam Stevens

NaTasha Brown

Robert Hawkins

Senior Business Owner, The Kroger Co./Retail Operations Age: 33

HR Senior Manager – Learning and Development, Lidl US Age: 30

Associate Communications and Engagement Manager, The Kroger Co./Nashville Age: 30

Diversity and Inclusion Manager, Meijer Age: 38

Store Leader, The Kroger Co./ Nashville Division Age: 31

Director, Store Labor and Analytics, Meijer Age: 31

Congratulations Robert Cabili!

We’re thrilled to celebrate Robert Cabili, VP of Sales at Continental Fresh, for receiving Progressive Grocer’s GenNext Award.

His leadership in driving our Water For All program has transformed our corporate social responsibility, delivering clean water to communities in need while strengthening brand loyalty and consumer engagement.

Thank you, Robert, for your dedication and innovation!

30 progressivegrocer.com

FEATURE

2024

Monica Wyant

Manager, Produce Business, Meijer Age: 39

Richard Pereira

SVP Product Leadership, NIQ Age: 34

Awards

Ryan Titus

Brand Director, Milo’s Tea Co. Age: 39

Christopher Adamski

Marketing Analyst, Northeast Shared Services, a Subsidiary of Northeast Grocery Inc. Age: 23

Taylor Parr

Commercial Development Manager-Strategic Growth Channels, Nestlé USA Age: 31

Aubrey Ballinger

Corporate Graphics Manager, Oliver’s Market Age: 38

Andrew Criezis President, NIQ Age: 36

Megan O’Rourke

Manager-Portfolio Excellence, PearlRock Partners Age: 29

COLDEST-EST IN THE GAME. Alexandra Blom

© 2024 The Coca-Cola Company. Sprite ® is a registered trademark of The Coca-Cola Company.

Sales Senior Director, Procter & Gamble Age: 34

32 progressivegrocer.com

Adriana Stoddard

Sales Director, Smithfield Foods Age: 31

Eric Rouleau

Senior Manager, Digital Marketing, SpartanNash Age: 38

Kyle Barnholt

Co-Founder and CEO, TrewUp Age: 39

Emily Stevenson

Senior Financial Analyst, SpartanNash Age: 29

Brian Rutherford

Lead Category Manager-East Region, UNFI Age: 33

Ryan McGettigan

Dereck Lewis

Alyssa Ziegler

Keith Menezes

Director, Customer Insights, SymphonyAI Retail CPG Age: 39

Customer Success Manager, Upshop Age: 35

atulations on r Pr essive Grocer GenNe t award!

Your leadership vation and dedication to transf ocery industry ar .

We celebrate your continued sitiv e succes in both Ahold Delhaize USA and s. our loc

Founder and CEO, Thelma’s Treats Age: 39

Senior Director, Walmart Commerce Technologies, Walmart Age: 37

delaina Boruta Spend Data and Analytic er

y Doran AD Ret

a er

A Pr

aaf er

ate y

www.adusa. https://www.linkedin.

any/ahold-delhaize-usa/ PROGRESSIVE GROCER October 2024

33

SOLUTIONS

Proteins

Emerging Trends in Pork AFFORDABILIT Y AND GRE ATER OPTIONS HELP LIF T THIS PROTEIN AT A TIME WHEN SHOPPERS ARE SEEKING ANSWERS. By Lynn Petrak

hen it comes to pork trends, three “V” words come to mind: value, versatility and variety. This protein delivers that trio of attributes and more, as today’s meat-buying shoppers look for products that meet their lifestyles, tastes and budgets.

Pork remains a dietary and meat department staple.

Per capita pork consumption in the United States was 50.2 pounds in 2023 and is expected to edge up by 0.5 pounds for 2024, according to the U.S. Department of Agriculture (USDA).

The Value Proposition

On the value front, the supply-and-demand situation is steady for fresh pork, which has translated to comparatively even pricing and availability. According to the USDA, the total year-to-date hog harvest is up 1.3% versus 2023. In September, the Pork Checkoff projected that pork production this fall should increase by 3%, keeping supplies fairly stable through the first half of 2025.

In addition to the economics of the pork sector, other macro trends, like the higher rate of inflation for away-from-home dining, have made this protein appealing at the point of sale.

“With the rising costs of dining at restaurants, more people are looking for fresh, exciting ways to enhance their meals at home while taking inspiration from their favorite restaurant meals,” says Monica Camarin, senior brand manager for the Prairie Fresh line of pork produced by Merriam, Kan.-based Seaboard Foods.

Camarin adds that Prairie Fresh’s USA Prime cuts allow consumers to make restaurant-quality meals at home in a way that doesn’t break the proverbial bank.

Rikki Ingram, director, beef and pork marketing at Springdale, Ark.-based Tyson Foods, also underscores the value that this protein brings to the table. “Pork has a unique place in the market, with a health profile that can — in some cases — rival chicken, and a price point that makes it more appealing than beef to many cost-conscious consumers. The latter is especially important this year as consumers face ongoing economic pressure,” says Ingram, citing FMI’s 2024 “Power of Meat” report finding that 45% of shoppers are changing what kind of meat and poultry they purchase to save money.

As pork consumption ticks up this year, lean cuts like tenderloin are performing well, thanks to their versatility.

Key Takeaways The supply-and-demand situation is steady for fresh pork, which means comparatively even pricing and availability.

Pork consumers can maximize value by preparing and enjoying it in different ways Pork brands and meat departments can enhance and add to the taste experience with seasonings, marinades and other additions.

34 progressivegrocer.com

Add a little

to your meat case.

Imagine the Porkabilities® with Prairie Fresh® Signature Nashville Hot pre-seasoned pork.

Learn more at prairiefreshway.com. © Seaboard Foods 2024

SOLUTIONS

Proteins

The Versatility Differentiator

While shoppers may pick up pork after comparing it to other fresh proteins like beef, they can also maximize value by preparing and enjoying it in different ways. The National Pork Board touts the versality of pork, which spans a wide range of retail cuts. According to a recent sensory analysis commissioned by that group, pork has more than 111 unique fl avor nuances; those fl avors range from sweet and fruity tones to clove, hazelnut and mushroom notes.

“This analysis not only lets us pinpoint the best cooking methods to make sure pork’s unique fl avor shines, no matter if a top chef or mom is preparing it, but also gives us a roadmap for pairing plants with pork to make sure eating healthy does not have to be boring or fl avorless,” Dr. Kristen Hicks-Roof, director of human nutrition at the Des Moines, Iowa-based board, explained when the research was released in June.

Pork producers also emphasize the versatility that pork brings to the retail meat department and, ultimately, kitchen tables. “Pork carries flavor exceptionally well,” asserts Camarin. “With the variety of lean cuts available at exceptional price points, health benefits and culinary versatility, it’s a wholesome protein source.”

Ingram agrees that pork’s versality is a strong selling point for current and future meat consumers. She notes that “continuing to appeal to younger generations is critical for ongoing growth for fresh pork. Consumers – especially these young consumers – seek bold and globally inspired flavors, as well as quality and convenience. With 111 flavor nuances, there’s ample opportunity for pork to deliver the tasty experience they’re looking for, while providing value as a versatile and affordable protein.”

Today’s pork products reflect that versatility. For example, since pork belly has become a popular meal in restaurants, there are opportunities for grocers to carry and promote fresh and heat-and-eat pork belly products. Similarly, pork shoulder is the basis for many foods that hold a certain cultural or regional cachet, like the popular Puerto Rican dish of pernil and Mexican-style carnitas.

Heading into the holiday season, food retailers can highlight pork products for holiday meals. There’s even room for pork on turkey-centric Thanksgiving: A 2023 survey from Willmar, Minn.-based Jennie-O showed that nearly 40% of Americans also like to serve

The Prairie Fresh Prime line from Seaboard Foods delivers on an elevated eating experience akin to dining in a restaurant.

ham on that holiday. Likewise, a variety of pork cuts, including roasts, tenderloins and chops, can be suggested for Christmas meals that may be more budget-friendly than those showcasing pricier beef tenderloins or rack of lamb.

Pork’s Variety Show

“Pork has a unique place in the market, with a health profile that can ... rival chicken, and a price point that makes it more appealing than beef to many costconscious consumers.”

—Rikki Ingram,

The demand for flavor is evident in limited-time offerings like Prairie Fresh's Hatch Chile Pork Tenderloin.

36 progressivegrocer.com

Tyson Foods

Pork packs its own flavor, depending on the cut. Indulgence-seeking consumers can satisfy their craving for richness with roasts, ribs and bellies, while those looking for leaner profiles and eating experiences can opt for offerings from the loin.

In addition to the inherent variety that comes from a particular cut, pork brands and meat departments can enhance and add to the taste experience with seasonings, marinades and other additions.

Seaboard’s Prairie Fresh brand, for example, recently unveiled a limited-time Hatch chile pork tenderloin as part of its Prairie Fresh Signature line. “We also pay attention to trending flavors,” explains Ryan Barnett, market insights manager at Prairie Fresh. “For example, we saw that dollar sales of foods with Hatch chile in the flavor profile have grown each of the past four years. In fact, Hatch chile flavor sales in the U.S. are now more than double what they were four years ago. We were able to tap into that market desire and deliver a product consumers were clamoring for.”

Tyson also has more fresh pork selections with flavor additions. “As convenience remains king for many consumers, products that make meal preparation easier, such as pre-seasoned and marinated meats and meal kits

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SOLUTIONS

Proteins help simplify meal prep while allowing for flavor innovation and discovery,” says Ingram.

Another brand, Smithfield, has broadened its portfolio to include more flavor-forward products. The Smithfield, Va.based company recently rolled out fresh pork picnic shoulder roasts in Sweet & Smoky and Chipotle varieties and added a Lemon & Garlic marinated fresh pork loin filet.

Ground pork is another carrier for flavor. In mid-2024, Coleman All Natural Meats Innovation in different pork forms, including grinds, introduced ground pork saureflects consumer interest in variety and value. sage in Mild Sweet Italian, Hot Italian, Chorizo, Mild Breakfast and Hot Breakfast flavors.

Within the bacon subcategory, consumers Asian frozen food brand Laoban and fully have more choices than ever, thanks to varypork meatballs from Jones Dairy Farm. ing thicknesses and seasoned bacon prodFinally, to showcase the attributes of ucts. “Consumers are also showing interest pork, producers and grocers are finding in steak-cut, or extra-thick-cut, bacon,” says ways to provide consumers with new ideas Barnett. “According to recent Circana data, as they’re entering year five of frequently retail units of these cuts are up 44% versus cooking at home and looking for recipes prior year, while standard cuts of bacon are that are appealing yet convenient. only up 0.6%. Even with the stress of recent “We also educate consumers on how to inflation, shoppers may see this as a way of pick the best cut of pork by working with indulging at home.” To that end, Seaboard chefs and pitmaster ambassadors like MeFoods now offers a newer Steak Cut Bacon lissa Cookston and Matt Abdoo, who have under the Daily’s Premium Meats brand that’s cultivated careers on choosing the best billed as “thicker than thick.” of the best in terms of quality,” observes Pork as an ingredient is likewise used in a Camarin. “They not only share their own greater range of ready-to-prepare and readyrecipes and preparation, but they share to-eat products. Recent examples include tips on what they look for when browsing Chinese Style BBQ Pork Bao Buns from the meat case for their own meals.”

To educate consumers about how to prepare pork properly, brands are leveraging chef partners, social media channels and in-store recipe tips.

.O

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EQUIPMENT & DESIGN

Merchandising St Pierre Bakery has found that the in-store bakery shopper is looking for inspiration and new ideas.

New Merchandising Strategies for Bakery and Deli GROCERS AND CPG MANUFACTURERS EMBR ACE TRENDS AND E VOLVING SHOPPER E XPECTATIONS. By Emily Crowe rocery’s perennially popular deli and bakery departments have seen a lot of changes recently, from the pandemic-driven demise of salad bars to the rise of artisan breads and artfully decorated baked goods. As such, merchandising within the bakery and deli sections has become an ever-evolving task, although the latest consumer trends are offering clues to grocers and CPG companies about doing so successfully.

Tapping Into Trends and Evolving Tastes

According to recent research from Arlington, Va.-based FMI – The Food Industry Association, the in-store bakery remains a powerful supermarket destination, with a full 95% of shoppers eating a bakery item at least occasionally, and 63% eating a bakery item on a weekly basis. Further, 72% of shoppers say that they buy indulgent treats (such as doughnuts, cakes, cookies and pies) at the same store where they purchase their groceries, with a majority of these purchases being impulse buys.

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Over in the deli department, which is seeing some of the biggest gains in supermarkets, bold new flavors and limited-edition products are two key drivers of sales. Many grocers are spotlighting items with these attributes, while others are figuring out a unique mix of products for both deli and bakery to grab their customers’ attention.

For Lidl, that product mix and merchandising is currently focused on stocking the baked goods that U.S. shoppers want.

“These new offerings are part of our strategic pivot here at Lidl US; bagels and doughnuts, in particular, are a testament to our commitment to bring more of what U.S. consumers expect to our assortment,” says Tod Seiling, VP fresh at Lidl US, which is also based in Arlington. “We pride ourselves on the quality and consistency of our bakery items, and we’re excited to continue tailoring our baked goods to ensure we’re delivering the best experience for our shoppers.”

Taking another tack, Smithfield Foods recently launched its Made for More campaign in an effort to help consumers think creatively

Key Takeaways Retailers are figuring out a unique mix of products for both deli and bakery to grab customers’ attention.

Marketing campaigns like Smithfield Foods’ Made for More campaign, which encourages consumers to use the company’s offerings in creative ways, can create new merchandising opportunities for grocers.

Unique fixtures and displays add oomph to traditional bakery and deli merchandising and are also important differentiators.

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EQUIPMENT & DESIGN

Merchandising when using its line of meats and cheeses, and so has created new merchandising opportunities for grocers.

“Our deli programs go beyond product offering by also implementing best practices for retailers to draw attention to the graband-go section and giving consumers inspiration for deli options, including using new condiments, exploring beyond the traditional sandwich, and using descriptive language to stimulate and engage consumers in-store,” Lauren Talbert, senior director of marketing at Virginia-based Smithfield Foods, tells Progressive Grocer.

Fixtures and Displays

Employing unique fixtures and displays to add oomph to traditional bakery and deli merchandising has also become an important differentiating factor of late. For St Pierre Bakery, a fundamental understanding that the shopper mission in an in-store bakery is different from the shopper mission in center store is the cornerstone of its innovation and strategy in how it presents its products.

“Our research has shown that the in-store bakery shopper is looking for inspiration, for new ideas and impressive items to help them entertain at home,” explains Jake Huber, U.S. sales director for the Manchester, U.K.-based company.

As such, St Pierre aims to “offer a taste of Paris with every meal” as part of its in-store brand experience. While its Eiffel Tower displays aren’t practical for every store, the company has developed a ta-

Today's deli shoppers are seeking bold new flavors and limited-edition products.

ble-topper version to help drive the same sense of theater and understanding that its items are premium offerings.

According to Huber, having that understanding means that shoppers are more likely to upgrade when they make accompanying purchases like deli meats and cheeses.

Additionally, St Pierre has developed cross-merchandising solutions with its Parisian-inspired “knee-knockers” that allow retailers to cross-merchandise the brand’s products with chilled goods. Further, the company is testing new displays, inspired by Paris’ newsstands, to take over aisle ends and offer additional in-store theater to drive shopper engagement.

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SOLUTIONS

Sauces, Spreads & Dips

Spreading Versatility PRODUCTS WITH MULTIPLE USE OCCASIONS ARE DRIVING SAUCE, SPRE AD AND DIP SALES.

By Debby Garbato asting food wastes money, particularly in a market in which food prices have increased almost 26% since November 2020, according to statistics from the U.S. Labor Department’s Bureau of Labor. This has boosted the popularity of dips, sauces and spreads with versatile use cases, so that when the party is over, a dip that pairs well with crackers might be just as tasty the next day with fried eggs or on a sandwich.

At the same time, shoppers still want products that are natural, organic and/or have clean ingredients. They also crave Asian flavors, hot and spicy formulations, and plant-based foods. Items for people on special diets are also making inroads.

“Consumers benefit from the versatility of these type [of] products, which they can serve for both snacking occasions and to elevate a main dish,” says Robert Johnson, perishable grocery program and category manager at Portland, Ore.-based New Seasons Market. “Think sweet mini peppers dipped into a cream harissa hummus, or using Truff jalapeño lime hot sauce to add a refreshing kick to eggs.”

Foods with healthy characteristics have been popular for some time, but social media influencers and online recipes are making shoppers more aware of sauces, spreads and dips with these attributes. “Many brands are focusing on plant-based alternatives, organic certifications and allergen-free options, making products more inclusive to different dietary needs,” adds Johnson.

“TikTok-inspired recipes or viral flavor profiles, like spicy or umami-rich sauces, drive awareness to these categories, which typically aren’t the main show.”

Available in single-serve 4-packs, Good Foods' Avocado Mash doubles as a dip and recipe ingredient. Pictured above are several avocado toast serving options.

a creamy texture sans product separation or palm oil. “They meet consumers’ ongoing need for label transparency and premiumness while offering better taste and healthier ingredients,” adds the spokesperson.

At Castello Cheese, an Arla brand, Kaitlin Sautner, senior commercialization manager, labels the versatility trend “value added.” The brand’s Cracked Pepper Dip can be “used as a spread or sauce for cooked noodles, [and] in hot or cold applications,” she notes.

“Consumers are money conscious. ... People want more bang for their buck.”

Multipurpose Avocados and More

One versatile food is the avocado, gracing everything from dips and spreads to salads, burritos and sandwiches. Made with just four ingredients (Hass avocados, black pepper, sea salt and lemon juice), Good Foods Group’s Avocado Mash spread works well for snacking, meal prep and school “We’re adjusting lunches, according to Shannon Maher, chief growth officer at the our portfolio to Pleasant Prairie, Wis.-based company: “People may use it as a dip fit flexitarian when friends are over or as a pre-made ingredient for their favorite recipe. Value and versatility are important.” eating habits with At Bonne Maman, an Andros brand, versatility drives growth, as dairy- and produceexemplified by its August launch of hazelnut chocolate and peanut forward products chocolate spreads. “Expanding use occasions has been instruwith and without mental in capturing market share,” notes a company spokesperson. protein.”

“Consumers can elevate their go-to snacks at breakfast time, as —Shannon Maher, recipe ingredients, as toppings, or enjoy the spreads stand-alone.

Good Foods Fifty percent of consumers we queried eat spread from the jar.”

The non-GMO spreads contain no artificial ingredients and have

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Key Takeaways Consumers want sauces, spreads and dips that they can serve for both snacking occasions and to elevate a main dish.

They also crave clean ingredients, Asian flavors, hot and spicy formulations, and plantbased foods.

Additionally, items for those on special diets are making inroads.

The whipped, airy dips — which also include Garlic & Herb and Paprika & Chili — are made with natural ingredients and contain no stabilizers, artificial ingredients or preservatives. They are produced with buttermilk, a natural stabilizer that “gives them a long shelf life,” explains Sautner.

Plant-based foods don’t just appeal to vegetarians; they’re also being embraced by omnivores wanting to consume less meat.

“Brands are adjusting to the rise of ‘flexitarians,’ asserts Maher.

“People want more plants in their diet but aren’t vegans. We’re adjusting our portfolio to fit flexitarian eating habits with dairy- and produce-forward products with and without protein.”

Hot, Spicy and Asian

“These are all spins on classic preparations. They can be used on eggs, sandwiches and pizza,” says DeCicco.

“People are subbing out classic condiments like ketchup and mayonnaise with new, modern takes.” He also cites the ongoing popularity of hot honey sauce.

Hot honey is also important in dips. Cedar Mediterranean Foods debuted Topped Organic Hot Honey Hummus last spring, aligning with “the growing popularity of spicy cuisine and ‘swicy’ trends,” according to Aimee Tsakirellis, With an eye toward versatility, Castello Cheese's whipped dips can work as spreads as well as sauces for cooked noodles in hot or cold applications.

Over the decades, the American palate has grown hotter and spicier as people embrace ethnic cuisines and new ingredients. “Spice levels are going up,” affirms Chef Suhan Lee at Get Saucy, which provides options for those on restricted diets. “People are ready to have more fun with food but expect more from it.”

At Pelham, N.Y.-based DeCicco & Sons, Joseph DeCicco Jr., partner and head of purchasing, identifies Truff’s hot sauces as trending. Huntington Beach, Calif.-based Truff offers Truffle Hot Sauce and Green Hot Sauce and will soon launch a “straight” buffalo sauce.

PROGRESSIVE GROCER October 2024

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SOLUTIONS

Sauces, Spreads & Dips Cedar’s EVP of marketing.

The hummus combines the sweet notes of honey with the spicy taste of chili, making the product “the perfect balance of sweet and savory with a slight kick,” she adds. “It offers a unique flavor palate not often seen in hummus.”

In May 2024, Haverhill, Mass.-based Cedar launched three feta dips with bold ingredients: Spicy Red Pepper, Consumers use Bachan's Kalamata Olive, and Garlic & Chive.

Japanese Dipping Sauce to The non-GMO dips are organic, enhance enverything from natural and clean label. chicken tenders, fries and Additionally, Asian flavors are burgers to summer rolls and hot dogs. It also functions as continuing their momentum, “ina salad marinade. cluding sauces, anything ramen-related and anything that goes with it,” says DeCicco. “I think social media is driving it.” At DeCicco’s, the trend is heavily influencing barbecue sauce options, with both Kinder’s (Japanese) and Bon Chon’s (Korean) products being popular.

Kinder’s Japanese BBQ Cooking Sauce & Glaze is a savory blend of soy sauce, ginger and garlic, sans gluten or high-fructose corn syrup. The brand recently relaunched its sauce line in user-friendly plastic squeeze bottles, observes DeCicco. Plastic bottles are easier to use and lighter than glass. “They’re awesome sellers,” he adds.

In August, Bachan’s Japanese Dipping Sauce introduced a clean-label vegan product made with traditional Japanese ingredients, including neri goma (stone-ground sesame paste), suri goma (crushed sesame seeds), white miso and real ginger, “which instantly brings umami-filled flavor to any dish,” says Justin Gill, founder and CEO of Sebastopol, Calif.-based Bachan’s. Most dipping sauces, he adds, are ketchup- or mayonnaise-based.

Gill notes that consumers “use our dipping sauces in various ways — on summer rolls and chicken tenders; on fries, burgers and hot dogs; and as a marinade for cucumber salad and much more.”

Flavor for All

For its part, Get Saucy is targeting special diets with sauces and seasonings for people with autoimmune diseases and food allergies. Lee, whose partner has Crohn’s disease, explains that people living with this condition must avoid foods like seed oils, tree spices, tomatoes and other products, making their diet “very bland … but they want flavor.”

Get Saucy addresses the flavor challenge with specific ingredients. Its new tomato-free marinara, for example, contains meat, carrots and butternut squash. “Nothing odd,” notes Lee. There are also a tikka masala and a barbecue sauce. “Some ingredients may not be familiar,” he admits. “They’re there for nutritional and functional reasons and are described on our website.” The line will eventually contain about a half-dozen SKUs. Flavors were chosen due to their broad appeal and user versatility.

In addition to people with dietary restrictions, research uncovered interest from those concerned with fitness and health, says Lee. The foods’ clean-label ingredients come from small, organic farms.

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OPERATIONS

Food Safety

Better Safe DILIGENCE IN MAINTAINING PROPER PROCEDURES REMAINS CRITICAL. By Mike Duff hanks to the recent recall of Boar’s Head deli products, food safety is on the minds not only of consumers, but also of members of the food industry who have to deal with the consequences of recalls, as well as instances of foodborne illness both as they occur and as regulators try to prevent them from occurring. Additionally, new concerns are on the horizon as FDA moves toward implementing the Food Traceability Final Rule, currently scheduled to take effect in January 2026.

The final rule will add extensive documentation of designated produce, seafood and dairy movement through the supply chain.

When it comes to retailers and food safety, the challenge today is less one of innovation in technology and processes, and more one of coping with specific and general conditions ranging from location to labor to training and education.

It’s Happening in Brooklyn

Food safety in stores is a full-time job, according to Phil Penta, managing partner of 3 Guys From Brooklyn, in the famed New York City borough. He ought to know: His operation, a fruit and vegetable market/grocery store, has racks of mostly perishable products on both sides of its corner location. Not only that, but the store is open 24 hours, seven days a week. Further, it’s located a short distance from a park harboring any number of creatures that no one would want in a store and, in 3 Guys’ case, an attached warehouse.

In response, Penta has educated himself on food safety, taking courses in Hazard Analysis and Critical Control Point (HACCP) — the cornerstone of food safety — and he has workers who process fruits and vegetables in

his store do likewise. It’s not just having the knowledge, though — it’s consistency in application and dedication to having a regular program of hygiene, in addition to ensuring product is properly handled and, if necessary, pulled if it presents a problem.

“We do a really good job of cleaning around the clock,” says Penta. “It’s constant vigilance and maintenance built into an everyday routine. … People need to feel the stuff is clean and they want to take it home and feed it to their families.”

Key Takeaways Today’s food safety challenge is less one of innovation in technology and processes, and more one of coping with specific and general conditions.

3 Guys From Brooklyn has all of its workers who process fruits and vegetables take food safety courses.

The use of commonly available technology can help ensure that food safety procedures in stores are followed correctly.

Food safety must be integrated throughout the business culture so that everyone has a sense of responsibility.

PROGRESSIVE GROCER October 2024

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OPERATIONS

Food Safety Stringent Safeguards

At Draeger’s Market, which operates four gourmet groceries in the San Francisco Bay Area, co-owner Richard Draeger notes that the approach to food safety is comprehensive and consistent. Food production at the South San Francisco, Calif.-based operation goes beyond processing fruits and vegetables, thereby introducing additional food safety challenges.

“As a company, we’re a little bit unique in the sense that we operate our own commissary for deli and for bakery products, so the degree of safeguards we put in place in production are stringent and ensure we do not have a food safety issue,” he observes.

Draeger’s is careful in choosing vendors, with attention paid to reputation regarding product quality and safety. Often, food safety issues emerge from a supply chain that has become more elaborate over time, says Draeger, “so you have to have good traceability in place in your production environment, and that traceability is only possible through technology platforms, and those technology platforms are very complex to operate, in and of themselves.”

Of course, outside vendors can be sources for traceability help, and traceability technology is something that Draeger’s has been exploring, but the use of commonly available technology can help ensure that food safety procedures in stores are followed correctly.

The devices commonly carried can suffice to record and forward the accomplishment of procedural mandates, which can even include photography to ensure that something was done correctly.

Further, leadership is critical to ensuring that food safety is both a priority and a respected practice. Draeger’s relies on the professionalism of its food safety management and organization to maintain sanitary conditions.

Well-Trained Associates

Good Foods Holdings maintains extensive, up-to-date food safety practices and training procedures to build its food safety culture.

At Carson, Calif.-based Good Food Holdings, Lynn Melillo, VP of asset management for the Bristol Farms, Lazy Acres Natural Market and New Leaf Community Markets banners, also points to operations as the place where best practices have to be maintained critically.

“The biggest challenge in food safety is ensuring all employees are properly trained in safe food-handling practices,” observes Melillo. “Even though we have multiple levels of training, safe practices are often overlooked due to labor challenges and leadership oversight. We address these challenges by requiring stores to complete a food safety self-audit each day to capture the training opportunities that exist. We also have a food safety manager who visits the stores regularly to identify areas of opportunity and conduct specific food safety training with the employees.”

To help ensure that employees are up to speed when it comes to food safety, the company recently launched a regular feature meant to boost awareness.

“It’s constant “We added a food safety topic each vigilance and month that is sent to our stores for posting maintenance built within the perishable departments,” coninto an everyday tinues Melillo. “We believe this helps with routine.” all stores focusing on a single food safety topic. It is shown on digital boards for —Phil Penta, 3 Guys From Brooklyn access and reinforcement to build on our food safety culture. We work at ensuring

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we keep managers up to date with food manager certifications. We have recently signed an agreement with a company that offers online training. This takes about six hours of time. After completing training, an online test is offered, with our food safety manager proctoring the test at each store location.”

Third-party providers can give food safety operations a leg up by employing outside expertise, even if vendor employees also need to be monitored at least occasionally to ensure they’re properly fulfilling their roles.

According to Melillo, her banners “employ a third-party overnight maintenance crew to complete a detailed scope of work for complete cleaning and sanitizing of our locations, front and back of house,” she says. “The vendor is managed by the food safety manager. We believe this provides a clearer focus on achieving clean and safe stores.

It also continues to raise the cleanliness standards and build on the food safety culture.”

Remember the Basics

For her part, Hilary Thesmar, chief science officer and SVP, food and product safety at Arlington, Va.-based FMI — The Food Industry Association, notes that the basics matter. Processes that keep food safe have already been developed and widely adopted, especially in the case of HACCP procedures.

To evaluate the ongoing progression of food safety in the marketplace, it’s critical to have solid professionals in place and the right support, she adds.

Companies should incorporate food safety professionals into more of their functions, such as reviewing new product and equipment purchases to identify potential problems like new ingredients that might cause allergic reactions in some consumers.

Further, it’s crucial that food safety professionals’ expertise be applied when executive decisions are made. Food safety must be integrated throughout the business culture so that everyone has a sense of responsibility, including line workers who may be the first employees to see that something might be wrong.

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