Instore - July 2018 - 18
cover story
Table
Talk
"We're trying to learn from that and
trying to figure out how we can ramp
that up and figure out how we can do
it at other stores."
With the increased emphasis on the
perimeter, the center of the new store
shrunk. With less real estate comes
fewer products.
"All that planning and remodeling sounds great and that was four or
five years ago and they put this together and we began to change stores
to these colors and this look, but what's happening is the marketplace is
changing even faster now," Reasor says. "We've put this all together and
we've got the marketing behind it and this is where we are. Now we're
beginning to massage it and play with it a little bit."
What has worked and what hasn't? Start with the prepared foods area,
which Reasor calls "the toughest nut to crack."
The Oklahoma-inspired menu has proven a hit. Freshly grilled flank
steak, hand-made pot pies (with Tippin's pie crust), made-to-order
sandwiches and more all do well.
"A lot of those items - the sandwiches, the pot pies - those are things
we tried to tie to Oklahoma and this area," Reasor says. "And people
really seem to like it."
But he says the way people purchase and consume the food was not
what the company expected. Tuesday nights, for example, are Taco
Tuesdays, and Thursday nights feature prime rib specials.
"Our thought was to bring all these tables and umbrellas out front and
give people a place to gather and hang out while they eat," Reasor says.
"But what we're finding is that most people are wanting to take it to-go.
The don't want to stay here. It's not that the food isn't good or that the
store isn't nice enough, that's just how they prefer to do it.
Reasor's goes for a down-home flavor in its prepared foods
department with pot pies featuring Tippin's pie crusts.
18 * JULY 2018 * instore
That has led to what Reasor says the
company feared the most. "The first
thing we noticed was that people
would come in and say 'Well, we
absolutely love the store, but we can't
find certain items that you have at your bigger stores,'" he says. "We're
more limited to what we can do in grocery in this format. That's been
our challenge; to work through those products and try to get the mix
just right."
Reasor says much of the growing pains can be attributed to something
the industry as a whole has struggled to nail down - how to attract the
younger consumers. He says the under-40 crowd, perhaps not surprisingly, is shopping much differently than their parents did. It's not a
matter of stores not having the things they want, it's just that they shop
in a much different way.
Table of Contents for the Digital Edition of Instore - July 2018
Instore - July 2018
Editor's Note - Jack be nimble
CONTENTS
News - NEED TO KNOW
Spotlight - BY THE NUMBERS: Specialty cheese
Specialty Insights - CONSIDER: Marketing to kids
Cover story - Reasor's rolls with the changes
Feature - Foodservice, meet retail
Commissary Insider
INSIGHT INSIDER - Walker’s Fresh Foods
CATEGORY SPOTLIGHT - Pizza ingredients
R&D - New trends in blueberries
EQUIPMENT - Slicers
EQUIPMENT - Getting by with less space
Merchandising - ON DISPLAY: Dessert cakes
Equipment & Packaging - LATEST INNOVATION: Mixers
Product Trends - FIRST TO MARKET
Product Showcase
Instore - July 2018 - Instore - July 2018
Instore - July 2018 - Instore - July 2018
Instore - July 2018 - 2
Instore - July 2018 - Editor's Note - Jack be nimble
Instore - July 2018 - 4
Instore - July 2018 - 5
Instore - July 2018 - CONTENTS
Instore - July 2018 - 7
Instore - July 2018 - News - NEED TO KNOW
Instore - July 2018 - 9
Instore - July 2018 - Spotlight - BY THE NUMBERS: Specialty cheese
Instore - July 2018 - 11
Instore - July 2018 - Specialty Insights - CONSIDER: Marketing to kids
Instore - July 2018 - 13
Instore - July 2018 - 14
Instore - July 2018 - 15
Instore - July 2018 - Cover story - Reasor's rolls with the changes
Instore - July 2018 - 17
Instore - July 2018 - 18
Instore - July 2018 - 19
Instore - July 2018 - 20
Instore - July 2018 - 21
Instore - July 2018 - Feature - Foodservice, meet retail
Instore - July 2018 - 23
Instore - July 2018 - 24
Instore - July 2018 - 25
Instore - July 2018 - 26
Instore - July 2018 - 27
Instore - July 2018 - 28
Instore - July 2018 - INSIGHT INSIDER - Walker’s Fresh Foods
Instore - July 2018 - 30
Instore - July 2018 - 31
Instore - July 2018 - 32
Instore - July 2018 - 33
Instore - July 2018 - 34
Instore - July 2018 - 35
Instore - July 2018 - CATEGORY SPOTLIGHT - Pizza ingredients
Instore - July 2018 - 37
Instore - July 2018 - 38
Instore - July 2018 - 39
Instore - July 2018 - R&D - New trends in blueberries
Instore - July 2018 - 41
Instore - July 2018 - EQUIPMENT - Slicers
Instore - July 2018 - 43
Instore - July 2018 - 44
Instore - July 2018 - 45
Instore - July 2018 - EQUIPMENT - Getting by with less space
Instore - July 2018 - 47
Instore - July 2018 - 48
Instore - July 2018 - 49
Instore - July 2018 - Merchandising - ON DISPLAY: Dessert cakes
Instore - July 2018 - 51
Instore - July 2018 - 52
Instore - July 2018 - 53
Instore - July 2018 - Equipment & Packaging - LATEST INNOVATION: Mixers
Instore - July 2018 - 55
Instore - July 2018 - Product Trends - FIRST TO MARKET
Instore - July 2018 - Product Showcase
Instore - July 2018 - 58
Instore - July 2018 - 59
Instore - July 2018 - 60
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