new hy-vee is high on foodservice

52 Pages·2014·6.93 MB·English

PIZZA (cid:88)(cid:3)(cid:3)(cid:3)(cid:3)(cid:3)(cid:3)(cid:3)(cid:3)ASIAN FOODS (cid:88)(cid:3)(cid:3)(cid:3)(cid:3)(cid:3)(cid:3)(cid:3)(cid:3)SEAFOOD (cid:88)(cid:3)(cid:3)(cid:3)(cid:3)(cid:3)(cid:3)(cid:3)(cid:3)DIPS (cid:88)(cid:3)(cid:3)(cid:3)(cid:3)(cid:3)(cid:3)(cid:3)(cid:3)LOGISTICS JUNE 2014
www.frbuyer.com
NEW HY-VEE IS HIGH ON
FOODSERVICE
PETER PENGUIN
WITH IRI’S
LATEST &
GREATEST
A new concept store features a
PAGE 12
full-service, sit-down restaurant
and bar. Is this the future of
retail foodservice?
BOB SHAW
ON MILLENNIALS’
MINDS
PAGE 18
JOHNNY HARRIS
ON PRICING
PAGE 20
RHONDA
RETAILER
RETURNS
PAGE 22
Tai Pei offers the #1 brand of Asian appetizers and
snacks to your consumers. From Chicken Potstickers
to Vegetable Egg Rolls to Mini Chicken Spring Rolls,
all available in a variety of sizes, you can discover
good fortune with Tai Pei.
GOOD FORTUNE IN EVERY BOX™
TaiPeiFood.com
TAI PEI
$46
MM
BRAND A
$36
MM
BRAND B
$24 BRAND C
MM
$18
MM
Source: IRI Total US MULO 52 Weeks Ending March 23, 2014
©  2014  Windsor  Foods.  All  rights  reserved
Tai Pei offers the #1 brand of Asian appetizers and
snacks to your consumers. From Chicken Potstickers
to Vegetable Egg Rolls to Mini Chicken Spring Rolls,
all available in a variety of sizes, you can discover
good fortune with Tai Pei.
GOOD FORTUNE IN EVERY BOX™
TaiPeiFood.com
TAI PEI
$46
MM
BRAND A
$36
MM
BRAND B
$24 BRAND C
MM
$18
MM
Source: IRI Total US MULO 52 Weeks Ending March 23, 2014
©  2014  Windsor  Foods.  All  rights  reserved
TABLE OF CONTENTS
COVER STORY
24
NEW HY-VEE IS HIGH ON FOODSERVICE
A new concept store, the latest of which opened
in April in Olathe, Kan., features a full-service, sit-
down restaurant and bar. Is this the future of retail
foodservice?
THE FRONT END
6 Out Warren’s Way
Johnny, Rhonda and Warren and the
ASBPE contest.
8 New Products
Unbelievably delicious products made by your
mother in state-of-the-art factories. Organic,
natural, gluten-free, macadam-free and, some
hope, slotting-free.
17 Express Lane
A preview of the NFRA convention; Bob Shaw
THE DATABANK
with advice on selling frozen and refrigerated
foods to Millennials.
12 IRI’s latest and greatest data,
courtesy of Peter Penguin and
20 Johnny’s Awesome Column
Bessie Bovine.
PRICING FOR PROFIT
There are lots of potholes along
Bessie’s photo credit: © Can Stock Photo Inc. / phototrekker
Peter’s photo credit: © Can Stock Photo Inc. / Clivia this road. Here’s my advice on
how to avoid them.
22 Rhonda Retailer Returns
Tough and snide as ever, she takes on Vinnie
CATEGORY SPOTLIGHTS
Vendor yet again.
34 Pizza: Upscale & Downscale
LOGISTICS
Budget is still strong, but better-for-you
and gourmet varieties are getting the
48 New Tech Saves $$
most attention.
Advances in technology
42 Asian Migration for refrigerated
warehouses debut at the
New cuisines and flavors are moving
IARW-WFLO Convention.
from foodservice to retail, but is the
frozen department slow to react?
44 Seafood Nets $$, Units Get Away
Supply issues push prices up and chase
away units, especially in shrimp.
GETTING PERSONAL
46 Dips & Spreads Surge
From better-for-you Greek yogurt- 50 Camping With Colleen
based dips to unique, “alternate bean” ‘Remember that life is
hummuses, the category is still hot. out there. Take a breath
and enjoy the scenery.’
4 www.frbuyer.com JUNE 2014
Juice. It’s in our DNA.
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Agency:  Grey  Matter  Group    616-­458-­8750    www.greymattergroup.com
OOUUTT WWAARRRREENN’’SS WWAAYY
WE’RE ASBPE last month telling me that
Johnny’s column was a finalist in
FINALISTS! the “Regular Column, Contributed” VOLUME 5 ISSUE 10
category of its Awards of Excellence
competition. To my delight, Refrig- Warren Thayer
erated & Frozen Foods Retailer is Editor, Managing Partner
Johnny, Rhonda and Warren and
[email protected]
also a finalist in two other areas:
the ASBPE contest. 603-252-0507
“Humorous/Fun Department,” by
“S Rhonda Retailer, and “Editorial/ Paul Chapa
ometimes when retail-
Sales Director, Managing Partner
Editor’s Letter,” by yours truly.
ers look at the profitabil- [email protected]
The e-mail we
ity report, 913-481-5060
got was pretty cool:
they get their panties
Janet Matz
“ASBPE’s competi-
in a wad and don’t Art Director
tion recognizes
think straight.” [email protected]
the hard work and
Yes, that was vintage
Denise Leathers
commitment of
Johnny Harris, in his Executive Editor
business-to-business
column last June. He [email protected]
and professional
was writing about sav- 215-489-5090
magazine, newslet-
ing dead SKUs, and why Contributing Editors:
ter, and Web editors
being a slave to profit- Johnny Harris, Dan Raftery,
and designers. Such
ability reports isn’t a Mike Friedman, Chef Rick
good idea. an award is a most Tarantino, Adrienne Nardeau,
prestigious acknowledgement that and Michael Garry.
Back then, I thought of replacing
your work has met high standards
part of that with “they get nerv-
of excellence and is at the top of EDITORIAL ADVISORY BOARD
ous and don’t think straight.” But I
your profession. The Society’s
decided to leave it in. One reason so Dan Raftery,
many of us love Johnny’s Awesome contest is extremely competitive, Raftery Resource Network
and one of the largest US -busi-
Column is that he writes it just as Todd Hale, Nielsen
ness publication competitions. Our
he talks it. You get the real deal.
Bob Anderson, former vp of
judges are experienced business
SECOND-GUESSING private label, Wal-Mart
editors, designers, consultants and
But then a few months ago, I was academicians. You and your staff Johnny Harris,
second-guessing myself. I was should be extremely proud.” Johnny L. Harris Consulting
preparing entries into a competition DO I GET ANY CASH? Skip Shaw, National Frozen
put on by the American Society of & Refrigerated Foods Association
When I e-mailed Johnny that he
Business Press Editors, who each Ellen Schmitz, IRI
was a finalist (we won’t know if we
year decide what’s top-notch writing
Kraig Naasz,
are getting gold, silver or bronze
in the business magazine industry.
American Frozen Food Institute
until later this month) Johnny wrote
Now, Johnny’s columns rock,
back “Do I get any cash?” Um, no. Corey Rosenbusch,
and I love this particular one. But
Global Cold Chain Alliance
But Johnny’s happy anyway.
I thought, “Are the judges going
Rhonda Retailer, who makes a Published by CT Media Partners,
to get their panties in a wad when
comeback in this issue, is being in- Postmaster: Send address changes to
they read that?” But once again,
CT Media Partners, PO Box 342,
sufferable. We’re not supposed to say
I decided to just go with it. I also Norwich, VT 05055
we “won” anything until after final
entered his August column on
announcements are made, although U.S. subscriptions $40 per year.
display cases, where, in describ-
we can say we’re “finalists.” But
ing automatic lights in the aisles,
Rhonda is running around scream-
he noted that “All you need now is
ing “I won! I won!” As you can imag-
some colored lights and you’ll have
ine, Vinnie Vendor is furious.
the makings of a circus!”
As for me, let me just say that I
Yes, Johnny has fun with it, but
wo…!! I wo… !! I really wo… !! Darn
he also shoots straight and provides
it. Just can’t get that word out.
real hands-on advice from someone

who’s been in the trenches. Our
readers find that valuable and I’m
more grateful to Johnny than he’ll
ever know. Warren Thayer, Editor
Anyway, I got an e-mail from the [email protected]
6 www.frbuyer.com JUNE 2014
14-4602_FDBAd2012_fp.pdf 1 September/21/12 2:11 PM
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T. Marzetti Company 1105 Schrock Rd. P.O. Box 29163 Columbus, OH 43229-0163
614-846-2232 Fax [phone] www.marzetti.com www.sisterschuberts.com
NEW PRODUCTS
Oat-Based Frozen Dinners Frozen Barbecue Meats
Ithaca, N.Y.-based Grainful (www.grainful.com) debuts Rich Products Corp. (www.
what it says are the first oat-based frozen dinners. Made rich.com), St. Simons
with whole-grain, steel- Island, Ga., adds a group of
cut oats, the 100% natural hickory-smoked barbecue
meals offer “a healthy, meats to its Farm Rich line-
hearty alternative to pasta up. Made with pork, beef
or rice.” Free of preserva- and chicken, the Smoke-
tives, artificial colors house BBQ collection
and artificial flavors, the includes Pulled Pork BBQ,
microwaveable, single- Pulled Beef Brisket, Pulled
serve entrees come in Chicken BBQ, Dry Rub
four varieties: Vegetarian Smoked Chicken, and Dry
Chili, Porcini Mushroom Rub Smoked Pork, all free
Chicken, Unstuffed Pepper of artificial ingredients.
and Andouille Sausage and Easy to prepare in a microwave or conventional oven, the
Oat. Each 10-ounce meal includes a full serving of oats. frozen meats come in 16-ounce packages expected to
SRP is $4.99 to $5.99. retail for $6.99 to $8.99.
Grab-and-Go Sides Turkey Burgers
Reser’s Fine Foods (www.resers.com), Beaverton, Ore., Garner, S.C.-based Butterball (www.butterball.com)
introduces a pair adds two frozen turkey burgers to its Everyday lineup.
of grab-and-go Made with a
side dishes avail- quarter pound of
able in both 1- and lean white meat
3-pound packages. turkey seasoned
Loaded Potato Salad with sea salt, All
features russet pota- Natural White
toes, cheddar cheese, Turkey Burgers are
bacon bits and dressing lower in sodium
while BBQ Smokehouse and contain 70%
Beans combine hearty less fat than beef
baked beans with shred- burgers. Cheddar Turkey Burgers feature a third of a
ded beef in a slightly sweet, savory sauce. The company pound of turkey and offer a more robust flavor. Both
also rolls out a collection of 11-ounce cheese balls ready varieties go straight from freezer to grill — no defrosting
for dipping. Offered under its Fresh Creative Foods or seasoning necessary. All-Natural White Turkey Burg-
brand, the lineup includes Mediterranean Feta, Bacon ers come in eight-count packages while Cheddar Turkey
Ranch Cheddar, Pesto Parmesan, Spicy Taco and Cookie Burgers are available in six-count packages. SRP is $8.49
Dough, the latter of which represents its first dessert op- to $9.49 for 2 pounds.
tion. Reser’s also debuts 15-ounce baked bries en croute
(wrapped in brioche dough) in three flavors: Cranberry Seafood Skillet Meals
Orange, Raspberry Peach, and Apricot Orange. Baltimore-based Phillips
Foods (www.phillipsfoods.
Gelato with Toppings com) launches a line of
Englewood Cliffs, N.J.-based Unilever (www.unileverusa. all-natural skillet meals for
com) expands its Breyers portfolio with a new gelato two. Ready to eat in about
collection featuring a “trio of 10 minutes, the frozen en-
textures”: creamy gelato, trees come in six varieties:
smooth sauce and Asian Style Crispy Orange
crunchy toppings Shrimp, Parmesan Basil
like cookie pieces Crab & Shrimp Ravioli,
and chocolate curls. Creamy Parmesan Shrimp
Offered under Alfredo, Mediterranean Style Shrimp Primavera, Garlic
the Breyers Gelato & White Wine Shrimp Scampi, and New Orleans Style
Indulgences brand, Shrimp. Offered in 21-ounce bags (except the Ravioli,
the line includes Va- which comes in 18-ounce bags), the meals are line-priced
nilla Caramel, Raspberry at $8.99 apiece. Phillips also debuts a pair of microwave-
Cheesecake, Tiramisu ready frozen seafood dips. Sweet and spicy Honey
and Triple Chocolate, all Chipotle Crab and smoky, cream cheese-based Bacon
packaged in clear 28.5-ounce tubs that allow consumers Horseradish Seafood varieties both come in 10-ounce
to see the product inside. SRP is $4.49 to $5.99. containers with a $5.99 SRP.
8 www.frbuyer.com JUNE 2014
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72542_Fuel_TRADE.indd 1 5/21/14 3:40 PM
Fuel_TRADE_051514 Pubs: Frozen & Dairy Buyer
Live: 7.25x10 Progressive Grocer
Trim: 8x10.75 Beverage World
Bleed: 8.625x11.125
NEW PRODUCTS
Dairy-Free ‘Cheese’ Slices Natural Latin American Entrees
North Kingstown, R.I.-based GO Veggie! (www.goveg Buen Sabor (www.buen-sabor.com), Newburyport, Mass.,
giefoods.com), formerly Galaxy Nutritional Foods, debuts a “first-of-its-kind” collection of ready-made
launches dairy-free, traditional Latin American
vegan “cheese” slices in entrees with a modern
four flavors: American, twist. Made with clean, all-
Cheddar, Mozzarella natural ingredients whose
and Pepper Jack. Also source can be easily located
free of cholesterol, using the company’s Taste
casein, gluten, soy Trace program, the frozen
and preservatives, the lineup includes eight single-
low-calorie, high- serve meals: Spicy Turkey
calcium rice-based and Lentil Pastelon, Savory
slices promise “award- Chorizo Seasoned Rice with
winning” taste and Cheese, Savory Rice with
meltability. SRP is $3.79 Squash and Poblano Pep-
for a 10-slice, 6.7-ounce pers, Savory Rice with
package. GO Veggie! also offers dairy-free shreds (Moz- Chipotle Chicken and Beans, Beef Picadillo Empanadas,
zarella and Mexican), grated topping and cream cheese. Plantain and Cheese Empanadas, Chickpea and Sweet
Potato Picadillo, and Baked Tamal with Chicken and Pipian
Bread Pudding Sauce. SRP is $4.99 for 8 to 10 ounces.
Harry’s Fresh Foods (www.harrysfresh.com), Portland,
Ore., introduces Bread Pudding with Caramel Sauce. Fresh Pasta
Kettle-cooked in small batches, the classic dessert fea- Glen Rock, N.J.-based Randaz-
tures apples, zo’s Honest to Goodness Sauces
cinnamon (www.randazzosauces.com)
and vanilla. adds fresh pasta hand-crafted
It’s offered in small batches to its refriger-
in sealed, ated foods portfolio. Made
22-ounce with natural ingredients like
ovenable cage-free eggs and all-natural
trays with a flour, the line includes Tri-Color
separate Linguine, Spaghetti, Cheese Tor-
1.75-ounce tellini and Mini Cheese Ravioli.
packet of Ready to eat in about 5 minutes,
caramel top- the pastas come in 12-ounce
ping. Each packages with a $5.99 SRP.
tray serves four to six. Shipped fresh or frozen but
sold refrigerated, the product has a 60-day shelf life Gelato
after thawing. SRP is $5.99. Bread pudding can also be Nestlé-owned Häagen-Dazs (www.haagendazs.com),
included in standard or custom holiday meal kits, with Oakland, Calif., expands its gelato lineup — now avail-
or without protein. able nationwide — with four new varieties: Caramelized
Banana Chip, Pistachio, Pomegranate Swirl and Tiramisu.
Yogurt and Cereal Combos All four are offered in 14-ounce cartons with a $4.79
Naugatuck, Conn.-based YoCrunch (www.yocrunch. SRP. Tiramisu is also available in 3.6-ounce cups with a
com), now part of the Dannon Co., $1.49 SRP. Häagen-Dazs also rolls out two limited-edition
partners with Kellogg’s to offer ice cream flavors, Banana Split and Midnight Cookies &
what it calls an industry first. Cream, and one limited-edition frozen novelty, Pome-
Packaged in 4.7-ounce “shake- granate Dark Chocolate Ice Cream Bars. The ice cream
and-eat” containers with dome- comes in 14-ounce containers, also expected to sell for
shaped lids, YoCrunch Cereal $4.79, while the bars are available in four-count packages
Bowls come in five yogurt- with a $4.39 SRP.
and-cereal combinations:
Nonfat Greek Vanilla Yogurt
with Kellogg’s Special K, Nonfat
Greek Strawberry Yogurt with
Kellogg’s Special K, Lowfat Va-
nilla Yogurt with Kellogg’s Frosted
Flakes, Lowfat Vanilla Yogurt with
Kellogg’s Fruit Loops, and Lowfat
Vanilla Yogurt with Kellogg’s Krave. SRP is $1.69.
10 www.frbuyer.com JUNE 2014