When it comes to understanding what consumers want from healthful, wholesome and flavorful prepared foods at retail, Barons Market has its finger on the pulse of fresh.
The Southern California-based independent grocer with nine stores features a curated selection of grab-and-go fruit and vegetables, produce-rich prepared foods and an attention-grabbing salad bar.
Prior to the COVID-19 pandemic, its prepackaged salads were a major draw. The Packer recently connected with Rachel Shemirani, senior vice president of Barons Market, to learn what's resonating with foodservice shoppers now.
“While we reduced the selection of prepackaged salads [post-pandemic], sales are still quite strong, as more people are going back into the office for work,” she said. “While sales shot up in 2020 when we had to close our salad bar, sales of prepackaged salads remained high once we opened our salad bar back up. That being said, our salad bar is still one of the most exciting and popular areas in the stores.”
What are the strongest fruit-and vegetable-based sellers in the deli?
“Probiotic items such as kimchi and other fermented vegetables are very popular,” said Shemirani, who added that “cauliflower is still a popular alternative to grains.
Cabbage is also a trendy ingredient, thanks to TikTok salad recipes featuring cabbage as the star, she said.
The prepared produce menu at Barons is based on a combination of must-haves and seasonality.
“Our three core prepacked salads have always been very popular, so they do not change with the seasons,” Shemirani said. “Side dishes and salads that are available in our olive bar rarely change with the season too. For example, if we ever remove our Teriyaki Marinated Mushrooms, we'd have a riot on our hands.
“Some side dishes are seasonal, however, such as our roasted butternut squash side dish and our sweet potato souffle, which we have available for the holidays,” she added.
Knowing that shoppers are tempted by convenience, Barons Market strategically positions fresh-cut offerings in multiple locations within the store.
“Ice chests filled will fresh-cut fruit throughout the store are still a hit,” she said. “Especially when it's next to our grab-and-go areas in the deli. People will pick up fresh-cut fruit alongside their lunch.
“Our squeeze-your-own fresh orange juice is also a hit year-round,” Shemirani added. “Families, especially with kids, love our fresh-squeezed orange juice machine because it's interactive and fun.”
Labor savers
From fresh-cut produce for use as ingredients to grab-and-go salads, sides and more, value-added items that reduce or eliminate foodservice's dependency on labor are in demand, say suppliers.
“We are continuing to see an increase in our value-added business. Labor continues to be in short supply, increasing the demand for fresh-cut produce,” said Mike O'Leary, vice president of sales and marketing for Boskovich Fresh Food Group's Fresh Prep LLC, Oxnard, Calif.
O'Leary also sees grab-and-go options increasing in popularity, as well as creative meal options in the retail foodservice space.
While there is much crossover in meeting the needs of restaurant foodservice and retail foodservice, O'Leary sees labor issues in restaurant foodservice especially driving trends.
“Ensured supply and quality products continue to be a priority at the restaurant level,” he said. “Demand has increased mainly due to the lack of labor, [and] nontraditional items are becoming more popular value-added items as restaurants try to reduce prep labor.”
As labor continues to present challenges to all types of foodservice operations, Local Bounti of Hamilton, Mont., has continued to expand its grab-and-go line of salad kits. The indoor grower recently added Memphis Style BBQ Chicken and Artisanal Chicken Caesar Salad Kits to its offerings, which already include a Modern Greek and Poppy Power Salad Kit.
“There's a lot of opportunity to take more fresh, value-added convenience items into the foodservice space,” Aaron Sumption, senior vice president of sales for Local Bounti told The Packer.
In many cases, the lines are blurring between ready-to-eat grab-and-go salads sold through grocery and those sold through foodservice channels such as coffee shops, schools and more.
For example, coffee shops and schools, which are catering to a broad audience, look for the convenience a ready-made salad kit can provide, Sumption said.
Salad mixes are strong sellers for Boskovich and continue to be “center of the plate,” O'Leary said. “Lower-volume ingredients like sliced green onion, chopped cilantro, sliced radish and chopped celery also have become more popular as restaurants try to offset increased labor costs.”
Kathleen Triou, president and CEO of the Newport Beach, Calif.-based Fresh Solutions Network, the exclusive supplier of Side Delights potatoes and onions, also sees labor driving certain foodservice trends.
“[There's] an increase in demand for labor-saving products,” said Triou, who added that Fresh Solutions' A Cut Above fresh-cut potato line is intended to help profitability, efficiency and consistency in foodservice.
“Potatoes are America's No. 1-selling favorite vegetable for seven years running. Potatoes are also America's No. 1 favorite side dish,” she said. “[With] our A Cut Above fresh-cut potatoes … we've taken the labor out of delivering America's favorite side dish, removing barriers to increased sales.”
The A Cut Above potato line includes fresh, whole peeled potatoes, fresh-cut wedges, steak fries, diced potatoes and sliced potatoes.
The importance of packaging
Today's conscious consumer cares almost as much about the packaging surrounding the foodservice purchase as what's inside.
“We're always trying to find the most sustainable option when considering packaging with our grab-and-go items,” Barons Market's Shemirani said. “We recently switched to cardboard boxes for our hot bar and compostable trays for our salad bar, which our customers were quite happy with. It's always a struggle to find sustainable packaging that function well.”
Triou also sees an increase in demand for more “sustainable take-away packaging that keeps food hot and/or cold until it arrives where it will be eaten.”
Cost consciousness
As the rising cost of food continues to make headlines, keeping the cost of popular menued items reasonable while still making a profit is critical to business sustainability, Triou says.
She sees potatoes as offering “a superior base for plating all proteins” as well as a satisfying meal with “great plate coverage,” while at the same time, controlling costs.
And while managing the rising cost of food is critical to success, Triou says that keeping an eye on shrink management is equally important.
“Using up what you buy to reduce shrink, is another cost control measure,” she said. “A Cut Above fresh-cut potatoes are packed in various size pouches to ensure full use of product without waste.”
Fresh Prep's O'Leary agrees.
“The greatest post-COVID challenge has been cost management,” he said. “Volatility in raw material and other supplies continues to be challenged on the supply side. That inconsistency has posed quality challenges this spring uncommon to this time of year. I think the entire industry is looking forward to more cost stability moving forward.”