Cleveland Research Identifies Movement in Grocery Foodservice Trend

Posted by IFMA September 23, 2014

Tagged in Channel Partners Connect Discover Foodservice Operators Manufacturer Members Presidents Conference

Given the accelerated shift to perimeter departments within grocery and convenience stores, retailers are allocating more space and resources to grow profits from foodservice sales.

Recent upward trends in the grocery channel are the focus of a recent study by The Cleveland Research Company. It demonstrates how retailers are taking advantage of consumers' willingness to purchase full meals on-site or to go.

Current sales trends in the grocery foodservice are just one of the topics that Cleveland Research Founding Partner, Jason Whitmer, will address at Presidents Conference this fall. Other grocery foodservice topics will include:

  • Historical grocery foodservice failures and secular retail competitive pressures
  • Changing landscape for perimeter vs. center store departments in grocery
  • New foodservice model in grocery and who is cracking the code
  • Foodservice growth and potential penetration estimates in grocery and quantitative impact on restaurants
  • Best practices of what is working and how to win

Mr. Whitmer brings 15 years of institutional investor research experience and functions as the president of Market Research at Cleveland Research Company. The company provides insights and services across multiple industries, including: retail/foodservice, industrial, technology and healthcare. Mr. Whitmer's aggressive research approach and unique reports has made him a celebrated guest speaker for numerous foodservice industry events and conferences.

The Cleveland Research Company is an independent research firm that was founded in 2006 and has grown tremendously since. The firm is regularly engaged with the channels and companies - clients find value from getting in front of key themes and trends that lead to faster and better strategic and financial decisions.

Learn more about emerging foodservice opportunities in the grocery channel by seeing Mr. Whitmer speak live at Presidents Conference 2014 on Foodservice in Grocery, providing real examples that can lead to actionable ideas for foodservice suppliers and distributors. 

Login To Gain Access To This Content
May 19

Gold & Silver Plate Celebration

This Annual IFMA Gold & Silver Plate Awards event during NRA Week enables manufacturers to honor the nation's top operator talent. Annually, IFMA grants Silver Plate Awards in nine operator categories and honors one winner with the prestigious Gold Plate Award on the night of the celebration. This event affords the perfect opportunity to entertain operator customers. 

Operators on Driving Supply Chain Efficiency

The foodservice supply chain matured over the past decade, with increased use of technology, more data, and improved collaboration. We asked operators to weigh in on how this has effected them.

Operators on Driving Consumer Demand

Consumers have become more knowledgeable about the food they eat, and are increasingly interested in doing business with companies in all industries, including foodservice, who share their values and are part of their community. They also care a great deal about experiences and value. Therefore, creating demand in the future will still be about the basics of food, service, and cleanliness, but will increasingly be about experiences and choices.

Doug Brooks on making tough choices in foodservice

A 48-year industry veteran, who spent the last nine at the helm of Brinker International, Doug Brooks knows a thing or two about finding focus in foodservice and will share his experiences at Chain Operators EXchange (COEX) 2014.

John Koncki from CKE Restaurants Gets May's SMB Call Fired Up

Every month, IFMA's Small & Midsized Business (SMB) community hosts a discussion with industry experts, trading partners or operator customers. In May, John Koncki, Director of R&D at CKE Restaurants, joined the SMB community call, discussing how small and midsized businesses can work with the restaurant chain.

Wally Doolin to Moderate Panel at Presidents Conference, Top Operators to Offer Reactions to Conference Insights

Occasions that drive consumer choice, retaining quality employees and capital investment are areas of focus to the benefit of the foodservice industry. These insights, and others, are the subject of a recent article penned by TDn2K Chairman and Founder Wally Doolin. He will be addressing similar issues as moderator of the Closing Keynote Panel at Presidents Conference, which features executives from top operator brands and their reactions to insights conveyed during the conference. 

FOCUS Brands CEO Drives Success through Consumer Experiences Aligned with Operator Brands

One of the foodservice industry's most dynamic executive leaders today is Steve DeSutter, who joined FOCUS Brands, Inc. as their president and CEO in March. Mr. DeSutter will be delivering the opening keynote address at Presidents Conference this November, which is the place where foodservice leaders come to address critical issues affecting our industry. His presentation will address how consumer experiences with operator brands are a key area of focus that leads to success. 

“It’s not personal, it’s just business.”

It's a phrase you hear often in business dealings. Yet in today's rapidly evolving world, this mindset leads to rigid, us vs. them relationships that can't withstand a market that demands constant change and adaptation. At Presidents Conference 2013, Kate Vitasek, author of the book series Vested, took the audience deep into collaborative relationships to help them understand which types are appropriate for which relationship.

John Koncki from CKE Restaurants to Join May's SMB Call

Every month, IFMA's Small & Midsized Business (SMB) community hosts a discussion with industry experts, trading partners or operator customers. John Koncki, Director of R&D at CKE Restaurants, will be joining the SMB community call and discussing how small and midsized businesses can work with the restaurant chain.

Collaboration Techniques for Menu Changes, Product Improvements and Reacting to Today’s Demanding Guests

No activity is more mission critical for restaurant operators than menu development. Poor attempts at menu development won't always mean the demise of a concept, and successful menus won't ensure business success, but the quality of menu development definitely affects a restaurant's success. 

Best Practices Sales & Marketing Organizations Should Adopt

What best practices should sales & marketing organizations adopt, where do you find them and how do you execute? At the 2014 Marketing & Sales Leaders Forum, sales and marketing professionals from top foodservice organiztions will convene to discover, discuss, and learn how to implement these best practices.