Issue link: http://osercommunicationsgroup.uberflip.com/i/687906
O C G S h o w D a i l y 5 5 M o n d a y, Ju n e 6 , 2 0 1 6 SR: The biggest trend we see in the in- store bakery category and the deli cate- gory overall, continues to be the shift to more Grocerant concepts offering restau- rant-quality/style foods and experience in store, such as premium versions of tradi- tional baked goods like artisan breads, decorated cupcakes and gourmet donuts. OSD: How can retailers better their in- store bakeries? In what areas are they lacking that may be improved upon? SR: One area that is particularly chal- lenging is how to show off the quality and communicate what is new in your bakery. There are three tactics you can use in- store to address this and drive sales: mer- chandising, sampling and LTO programs. Regarding merchandising, too often the bakery can look like a sea of un-differ- entiated product. Shoppers make their pur- chase decisions within seconds (and some- times within milliseconds) – if your shop- per can't quickly find the product they are looking for, you have lost a sale. To help shoppers find the right product, it is impor- tant to frame sections of the bakery with signage like "Sweet Baked Goods" or "Artisan Breads." Then once the shopper is at that right section, there should be product cards to highlight the products and provide more information about them. Secondly is sampling; nothing com- municates the quality and drives impulse sales of your products than letting shop- pers try them. In addition, sampling has the additional benefit of creating a sense of theater and excitement in the bakery. Lastly, offering seasonal items as L antmännen U nibak e (C o nt'd. fro m p. 1 ) limited-time offers (LTOs) drives traffic with "new" items in the bakery, and LTOs are also a great way to test an item with your shoppers. Creative signage and packaging is also important to communi- cate the novelty of the new products. OSD: What is Lantmännen Unibake doing to help retailers with their merchandising? SR: We've developed a line of core arti- san loaves that come with bread bags and flavor identification stickers (to apply on the bag), which are shipped in case along with the bread. We've created supporting POS; a header sign and product descrip- tor cards to emphasize key attributes of each bread. We also have a new line of sweet seasonal LTO demi-loaves that we are featuring at the show this year. The three flavors are White Chocolate Cranberry, Apple Spice and Cranberry Orange. They will come with special bags and flavor stickers to give them greater prominence on shelf. OSD: What is new with Unibake? SR: In addition to the artisan bread pro- gram, we recently introduced the Schulstad ® Mini Signature Selection with modern and trendy flavors to support retail- ers wanting to capitalize on the bite-sized sweets trend. These mini pastries are craft- ed in classic European tradition and with premium ingredients and feature the rich, flaky texture that consumers crave without the guilt of over-indulging. They are the perfect answer to the mini-indulgent trend that we've been seeing in the bakery. Visit Lantmännen Unibake at booth #1708. they want. How do you meet your needs and those of your consumers? Pocino Foods helps explain. "Quality. Long shelf life. Good price. These are the three key factors that influence a buyer's decision when choosing a manufacturer. Underlying these three is the foundation of trust, reliability and safety," explains Jim Pierson, Vice President of Sales. "If you can't trust who you work with, rely on them to answer the phone any time you call, and their factory does not focus on food safety, then quality, price and shelf does not matter." Being able to careful- ly evaluate these factors helps you understand how "good" is the deli meat you are buying. We judge quality with our eyes, nose and our taste buds. How does the meat look? Is the medium rare roast beef red and a roasted brown on the outside? Does the smell of the naval pastrami make your mouth water? Does the pepperoni have a little kick after you bite into it? The ingredient label keeps these factors in check. Pocino Foods differentiates itself by using only the highest quality, authen- tic ingredients which are cooked to D eli meats (C o nt'd. fro m p. 1 ) perfection, yielding a flavor that is unforgettable. Given various seasonable patterns in consumer consumption and how deli products are used in a restaurant or sand- wich shop, the ability to have a product stay fresh for a reasonable amount of time is important: important to having a safe product and important to maintain consistent quality over the entire shelf life of the product. By frequent testing of existing products and utilization of the new technology, Pocino Foods is innova- tive and research-driven to deliver the best deli meats, meatballs and pizza top- pings that will last as long as you need them to. When it comes to the three key fac- tors, the rule of thumb is, "you can get two of the three." This where trust and fairness come into play. A good price is gauged by fair company practices and meeting the needs of their customers. Meeting the needs of customers is how Pocino's been in business since 1933. Delivering a quality product at a good price that is consistently great is what Pocino does, every day. Visit Pocino Foods at booth #3646. For more information, go to www.pocino foods.com or call 626.968.8000. Cinnamon and Passion Fruit flavors, Sauté Butter in Lemon Dill, Garlic Herb and Southwestern. It also offers French Onion Butter with Asiago Cheese. The latest offering is buttercream frosting in vanilla and chocolate. All flavors are all- natural, made with real butter and have no additives or fillers. "There really isn't any competition," Shamy says. "We produce a great product and people instantly taste the difference from the oil based knock-offs. Other offerings in this category all contain Soybean, Canola or Palm oil." Stores and bakeries that are ahead of the curve will offer real garlic butter on their Take and Bake French bread and real but- tercream frosting on their cakes. Consumers will pay more for high quality or healthier alternatives. Shamy butters offer both. Flavored butters are still a new cate- gory in the U.S. It makes sense for retail- ers to have multiple offerings in the dairy. Consumers won't buy two different but- ters or two different margarines out of the dairy. They might buy one and then a gar- lic butter or a honey butter, so Chef Shamy butters and frostings are an added profit center for the dairy set. Chef Shamy gourmet butters can be found in Costco Northwest, LA., and Costco Korea as well as some Walmart's, C hef Shamy (C o nt'd. fro m p. 1 ) Sam's Road Shows and many other gro- cery retailers across the U.S. Several U.S. groceries which have caught the vision of real butter feature Chef Shamy Garlic Butter, Sauté Butter and Frosting in their backend operations and their Take and Bake programs. Shamy says, "Our best seller is gar- lic butter with parmesan and basil. An email from a woman outside Tucson said she had bought 12 tubs of it at a road- show and she had run out and had written in a panic to find more. Once people have tasted it or cooked with it, they can't live without it. One teary eyed mother called our office to thank us. Her children had become anemic from an unwillingness to eat anything. She said, 'my kids will eat anything I put your butters on and their health has improved.' The comments on our Facebook page keep us motivated to get it in every store." "We want to expand our reach to more retailers," Shamy says. "There are so many customers nationwide and some international customers waiting to get our butter at a retailer near them." The most common question to the Chef Shamy receptionist is, "Why don't you guys go on Shark Tank?" Shamy's answer: "We have been invited, maybe someday we will." Visit Chef Shamy at booth #1217. MANUKA HONEY SALTED CARAMELS FROM PACIFIC RESOURCES INTERNATIONAL Savor sweet health with Pacific Resources International's new Manuka Honey Salted Caramels. Using only the finest Manuka honey harvested from the pristine New Zealand native forests and solar-evaporated natural sea salt from the clean waters surrounding New Zealand, a classic caramel is reborn for today's health and taste-conscious consumer. For more than a quarter of a century, Pacific Resources International has imported and developed New Zealand's highest quality products for the U.S. con- sumer. It was the first to introduce Manuka honey to these shores in 1989, and has since developed America's largest range of authentic New Zealand Manuka wellness products and everyday energy treats for a healthier lifestyle. Manuka is renowned for its special prop- erties that help with digestive issues and build the body's defense system. Manuka Honey Caramels are built on a base of organic brown rice syrup, condensed whole milk, organic dried cane syrup, molasses and natural flavors. Be smart, eat well and stay healthy. For more information, visit www.shoppri .com or call 805.684.0624. ORGANIC PASTA FROM MONOGRANO FELICETTI Felicetti pasta is the world's largest sup- plier of 100 percent organic pasta and is the only pasta made with mono-origin grains, specially selected from hundreds and then grown in specific optimum organic farms. The water used in making the pasta is obtained directly from spring streams each morning. The grains are ground daily for that day's pasta making, ensuring the freshest, highest quality. The Monograno Felicetti line of pastas come in three varieties. Felicetti pasta is unique because it is made at the highest altitude and most northern position of any other Italian pasta. Monograno Felicetti is outstanding because each box of pasta can be traced back to a specific wheat field. It's exceptionally aromatic with firm texture and a delicious naturally nutty flavor. The water used in making the pasta is obtained directly from spring streams each morning; the grains are ground daily for that day's pasta for the freshest, highest quality; and the pasta is bronze die-cut. The result is a pasta that has 30 percent higher protein content than other brands and three times the fiber of con- ventional pasta. It's fat free, sugar free and extremely low in sodium, and it's certified USDA organic, non-GMO and kosher. For more information about Pastificio Felicetti, email Massimo@maxcointer national.com or visit www.monograno felicetti.com.