Deli grab and go, from A to Z

Feb 9, 2022, 15:57 PM by Jennifer Barnett Fox

 

A – Alternative Sizes: No longer does one size fit all. Consumers are shopping both online and instore and trips made to the store may be for an individual meal, snack or a stock-up to feed a family of 1-2 or 3 or more. Co-merchandising slices of cake, cheesecake, cupcakes and parfaits in the deli can meet the need for small indulgences, which were up 17% in Q3 of 2021, compared to 2020, according to Nielsen. 

B – Breakfast: Branch out beyond traditional deli offerings by offering the makings for a breakfast or brunch charcuterie board. Combine the salty and the sweet using donuts, pastries, waffles or pancakes, savory additions of boiled eggs, cheeses, ham, sausage, bacon or salmon and don’t forget the everything bagels.

C – Charcuterie/Cheese: Make charcuterie a destination in the deli. Capture the novice with tried-and-true pairings before introducing them to local, regional and international artisan varieties of dried and cured meats and cheeses. The entertaining platform continues to see a resurgence, according to Andrew Quinn, director of marketing for Hormel Deli Solutions Group, Austin, Minn., and charcuterie boards and party trays align well with these trends.  

D – Desserts: Jackson, Mich.-based Dawn Foods flavor trends report for 2022 features immune-boosting desserts, bold and spicy infusions in sweet treats, chocolate flavors like black cocoa, gold chocolate and ruby chocolate, treats with additions of coffee & tea and globally inspired desserts. 

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