instore - May 2018 - 84

feature

Macrina Bakery and Grand Central Bakery and Cupcake Royale's
gourmet cupcakes.
The Sammamish store features a dazzling array of foodservice options
(salad bar, hot bar, poke bar, antipasti bar, wraps, sandwiches, sushi,
protein pots and self-serve soups), as well as a pizza-by-the-slice
station, deli meat carving station, charcuterie, and cheese foundry. Just
steps away from the bakery department (located in the front left position of the store), there is a convenient set of stairs that takes shoppers
to a 40-seat dining area on the mezzanine. The company believes more
people will use this store as a restaurant than at other stores.

Christina Tosi and the company she founded, Milk Bar, will open a new location soon in Los Angeles and have received funding for additional expansion.

percent of those ages 55 and older. Young consumers' ease in opting for
technology when they need quickness and convenience is a reflection on how they use technology as a tool, rather than as a default, to
respond to their different dining situations and needs.
In addition, according to new research from the NPD Group, Gen Zs
differ from millennials in their attitudes towards large, multi-national
brands. When millennials became adults and began grocery shopping
there was a noticeable shift in favor of smaller, niche, local brands.
Prevailing sentiments among Gen Zs, however, represent a shift in
this thinking. In many ways Gen Z consumers think of themselves as
having a personal brand with a story and values by which to live. They
seek brands that support their story, and they are willing to use them
regardless of a brand's size.
"Food marketers should understand that this generation grew up
knowing that food is much more than sustenance; food represents
culture and therefore is an expression of who they are," says David
Portalatin, NPD food Industry advisor and author of Eating Patterns in
America. "This generation was raised to be real and true to themselves
and they expect the same from their foods and beverages."

Selling the experience

84 * MAY 2018 * instore

Likewise, Kowalski's Markets, an 11-store gourmet retailer based in
Woodbury, Minnesota, continues to be a shining example of a gourmet
retailer with its eye on innovation. The company's new Signature
Meal Kits are available without a subscription and feature a main dish
paired with a chef-selected side or accompaniment. For example, the
Mediterranean Crusted Salmon kit features Skuna Bay salmon with a
basil and roasted red pepper panko crust, paired with organic whole
grain brown rice and broccoli florets. A seasonal menu rotates every
two months, with two to six different meal options offered every day.
In addition, inside the store, Kowalski's addresses this trend with a
create-your-own pasta bar, so customers can create the way they want
it. "We see customization trending: choose the protein, choose the
sauce, and create your own meal," says Jenny Mahoney, deli director
for Kowalski's.
Each of Kowalski's Meal Kits is hand-prepped and packaged by
Kowalski's and serves two adults. Prices range from $17.99 to $27.99.
These kits are billed as more environmentally friendly than national
meal kit programs because they require less packaging, create less food
waste and use less fuel to transport than alternatives.
Kowalski's operates a central kitchen that "feeds" fresh prepared foods
to all stores, which receive deliveries six days a week. This guarantees
maximum freshness. Roughly 70 percent of the deli prepared foods
come from the central Kowalski's kitchen.
"The No. 1 thing we hang our hat on is the customer experience," says
Mahoney. "We invite our customers to give us feedback, and we make

DANIEL KRIEGER

Metropolitan Market's newest store in Sammamish, Washington, marks
the first suburban store for Met Market and is 10,000 square feet larger
than the average size of the other six, which are urban locations. The
average household size in Sammamish is three, compared with two at
other stores. Here, shoppers find a coffee bar and quick-service bakery
where they can order kombucha on tap or hard-to-find pastries like
kouign aman and kugelhopf, as well as Gelatiamo artisanal gelato.
Local bakery brands featured at Metropolitan include breads from

Tristan Ambrose, bakery and coffee bar coordinator for Met Market,
points out that Met Market's signature bakery item, The Cookie, originated years ago from an East Coast trip by Met Market's former owner/
chief executive officer Terry Halverson, who discovered an indulgent
sweet treat at a New York City bakery and wanted Met Market to create
something similar. "We came up with our own version," says Ambrose,
a classically trained pastry chef. "We sell over 1,200 of these per week,
companywide."



Table of Contents for the Digital Edition of instore - May 2018

Instore - May 2018
Editor's Note - Big fun on the bayou
CONTENTS
News - NEED TO KNOW
Spotlight - BY THE NUMBERS: Pizza
Packaging - HOT TO-GO: Prepared foods packaging
Cover Story - One-on-one with Erik Waterkotte
Feature - Are you experienced?
Feature - Big Easy, big expectations
Feature - Snacking naturally
Feature - TURKEY time
Feature - Deli convenience
Merchandising - ON DISPLAY: Menu boards
Equipment - LATEST INNOVATION: Pizza ovens
Commissary Insider - May 2018
INSIGHT INSIDER: NuVue Foods
C-stores vs. business dining
NuVue Foods Fresh Brands
FOOD SAFETY - Pest Control
PACKAGING: Transparency
EQUIPMENT - Getting the most out of labeling
R&D: Organic baked goods
Product Knowledge - CATEGORY UPDATE: Sandwich Breads
Feature - What the future holds
Feature - Personalized cakes
Specialty Insights - CONSIDER: Indian foods
Product Trends - FIRST TO MARKET
Product Showcase
AD INDEX
instore - May 2018 - Instore - May 2018
instore - May 2018 - BNJ - 1
instore - May 2018 - BNJ - 2
instore - May 2018 - BNJ - 3
instore - May 2018 - BNJ - 4
instore - May 2018 - Instore - May 2018
instore - May 2018 - 2
instore - May 2018 - Editor's Note - Big fun on the bayou
instore - May 2018 - 4
instore - May 2018 - 5
instore - May 2018 - CONTENTS
instore - May 2018 - 7
instore - May 2018 - News - NEED TO KNOW
instore - May 2018 - 9
instore - May 2018 - Spotlight - BY THE NUMBERS: Pizza
instore - May 2018 - 11
instore - May 2018 - Packaging - HOT TO-GO: Prepared foods packaging
instore - May 2018 - 13
instore - May 2018 - 14
instore - May 2018 - 15
instore - May 2018 - 16
instore - May 2018 - 17
instore - May 2018 - Cover Story - One-on-one with Erik Waterkotte
instore - May 2018 - 19
instore - May 2018 - 20
instore - May 2018 - 21
instore - May 2018 - 22
instore - May 2018 - 23
instore - May 2018 - Feature - Are you experienced?
instore - May 2018 - 25
instore - May 2018 - 26
instore - May 2018 - 27
instore - May 2018 - 28
instore - May 2018 - 29
instore - May 2018 - Feature - Big Easy, big expectations
instore - May 2018 - 31
instore - May 2018 - 32
instore - May 2018 - 33
instore - May 2018 - 34
instore - May 2018 - 35
instore - May 2018 - 36
instore - May 2018 - 37
instore - May 2018 - 38
instore - May 2018 - 39
instore - May 2018 - Feature - Snacking naturally
instore - May 2018 - 41
instore - May 2018 - Feature - TURKEY time
instore - May 2018 - 43
instore - May 2018 - Feature - Deli convenience
instore - May 2018 - 45
instore - May 2018 - 46
instore - May 2018 - 47
instore - May 2018 - 48
instore - May 2018 - 49
instore - May 2018 - Merchandising - ON DISPLAY: Menu boards
instore - May 2018 - 51
instore - May 2018 - 52
instore - May 2018 - 53
instore - May 2018 - 54
instore - May 2018 - 55
instore - May 2018 - Equipment - LATEST INNOVATION: Pizza ovens
instore - May 2018 - 57
instore - May 2018 - 58
instore - May 2018 - INSIGHT INSIDER: NuVue Foods
instore - May 2018 - C-stores vs. business dining
instore - May 2018 - 61
instore - May 2018 - NuVue Foods Fresh Brands
instore - May 2018 - 63
instore - May 2018 - FOOD SAFETY - Pest Control
instore - May 2018 - 65
instore - May 2018 - 66
instore - May 2018 - 67
instore - May 2018 - PACKAGING: Transparency
instore - May 2018 - 69
instore - May 2018 - 70
instore - May 2018 - 71
instore - May 2018 - EQUIPMENT - Getting the most out of labeling
instore - May 2018 - 73
instore - May 2018 - 74
instore - May 2018 - 75
instore - May 2018 - R&D: Organic baked goods
instore - May 2018 - 77
instore - May 2018 - Product Knowledge - CATEGORY UPDATE: Sandwich Breads
instore - May 2018 - 79
instore - May 2018 - 80
instore - May 2018 - 81
instore - May 2018 - Feature - What the future holds
instore - May 2018 - 83
instore - May 2018 - 84
instore - May 2018 - 85
instore - May 2018 - Feature - Personalized cakes
instore - May 2018 - 87
instore - May 2018 - 88
instore - May 2018 - 89
instore - May 2018 - Specialty Insights - CONSIDER: Indian foods
instore - May 2018 - 91
instore - May 2018 - 92
instore - May 2018 - 93
instore - May 2018 - Product Trends - FIRST TO MARKET
instore - May 2018 - 95
instore - May 2018 - 96
instore - May 2018 - Product Showcase
instore - May 2018 - 98
instore - May 2018 - 99
instore - May 2018 - AD INDEX
instore - May 2018 - 101
instore - May 2018 - 102
instore - May 2018 - 103
instore - May 2018 - 104
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