Sunday, August 31, 2014

Sustainable food service: bending food-consumption behavior



food serverA not-so-quiet revolution driven by consumers’ pursuit of fresh, less processed foods has been overtaking the once seemingly unassailable marketing-based regimes of legacy food, beverage, restaurant and food service brands, from Coca-Cola to McDonald's to Budweiser. There’s been an acute rise of alternatives that some consumers see as healthier and higher quality, often heralded in headlines trumpeting the success of Boston Beer, Panera Bread, Trader Joe's, Subway, Starbucks, Chipotle Mexican Grill and many others. 
A similar and often overlooked revolution — rooted in the social and cultural demand for fresh, healthier, more sustainable food experiences — is developing within American schools, universities and diverse institutional food service settings. 
Food service is an increasingly vibrant segment of food culture that’s training diners to eat in ways that we are just beginning to comprehend. The effect is a significant bending of food-consumption behavior. But because food service is less about branding than it is about the food itself, its efforts are less publicly celebrated than companies with big marketing budgets and media attention. 

Some signs of such culturally driven changes: 
Aside from the meteoric time frame in which public schools, higher education and workplaces have recast “cafeteria food,” what is perhaps most interesting about the demand for fresher foods in institutional food settings is the notion that industry terms like sustainability, obesity and wellness are harmonizing with consumer desires for fresh, local and natural and forming a hotbed of emerging food experiences. 
  • In 2013, the U.S. Department of Agriculture’s first Farm to School census found that 44 percent of public school districts reported having farm-to-school programs in place; an additional 13 percent committed to launching such a program in the near future.
  • At the “Tastes of the World Chef Culinary Conference” at UMass Amherst this summer, food service chefs and other culinary professionals shared success stories and recipes from college campuses and other food service venues — all reflecting a shift toward fresh, authentic and full-flavored cuisines. (Read more about The Hartman Group’s visit here )
  • At a recent 2014 Menus of Change conference hosted by the Culinary Institute of America and Harvard School of Public Health, leaders from the restaurant, institutional food service and public health sectors discussed ways to improve the health of Americans as well as the planet. Three primary issues were discussed: the influence of climate change on global food sourcing, finding more sustainable and creative ways to source and serve proteins, and how to increase consumption of fruits and vegetables. 
The Menus of Change conference highlighted how sustainable efforts that are real and measureable are being undertaken in food systems that serve millions of meals a year across restaurant and institutional settings. Bret Thorn, a reporter for Nation's Restaurant News, wrote:
“Foodservice operators also pointed to progress at their venues. Jayne Buckley, vice president for strategic business implementation at Compass Group North America, said she was being pushed by clients such as Google and Microsoft, who are demanding that their plates be half covered with fruits and vegetables, as recommended by the U.S. Department of Agriculture. Jeff Miller, vice president of product innovation and executive chef of Dunkin’ Brands Group Inc., parent company of Dunkin’ Donuts and Baskin-Robbins, said he found success introducing produce in a way that intersects with his customers’ lifestyle. For example, Dunkin’ Donuts introduced a portable egg white omelet with turkey sausage and spinach on flatbread. ‘We didn’t try to change behavior to [buying] salad through the drive-thru,’ he said. Instead, he gave them options that dovetailed well with their demands.” (Nation’s Restaurant News, June 11, 2014). 
The rise of fresh and less processed, so apparent in the blockbuster success of brands like Trader Joe’s, Panera Bread and Chipotle Mexican Grill, has created a halo that to consumers today signifies high quality as well as health and sustainability. The pursuit of that halo is now diffusing from supermarket aisles into a host of restaurant formats. 
Institutional food service is also changing in step with food culture, yet at the same time further understanding is needed about how sustainability, health and nutrition influence consumers in all eating-out occasions and settings. 
For example, with all the cultural energy emanating from both emerging restaurant formats and progressive school and food service menus, questions arise like: 
  • What’s the role of sustainability in diners’ decisions about where and what to eat today?
  • Which sustainability practices in food service and restaurant operations are most noticed and valued by diners?
  • What’s the consumer response to sustainable and healthy shifts made in ingredients and menu design? 

Channel haze lingers. Clarity needed for brick-and-click roadside pantry effect



Channel hazeFood shopping has become increasingly complex as consumers channel surf, picking and choosing from a broad array of physical and online retailers. They do it 24 hours a day, seven days a week, and everything from smartphones to the growing availability of food and beverages online alters the way they research, talk about and buy food.
From over 20 years of shopping with consumers, The Hartman Group knows that food shopping trips are no longer dedicated to refilling the pantry and refrigerator. Indeed, fundamental cultural shifts have led to shopping forays that often look nothing like traditional grocery shopping trips.
To boost traffic and transactions in this new landscape, it’s important for food providers to increase their relevance to a greater number of eating occasions – breakfast, lunch, snacks, dinner – in a way that fits how consumers now approach those occasions. The Hartman Group will explore how food marketers can do that, along with a host of other questions, in our upcoming study on Food Shopping in America.
Roadside Pantry Effect
In a new twist on "the world is your oyster," the notion that "food is everywhere" is a refrain heard almost constantly in food industry circles and is an accepted fact among consumers. The Hartman Group’s analysts call it the "Roadside Pantry Effect" – the idea that consumers now navigate a world of 360-degree food availability.
It appears to be an even larger concept than the often-heard "multi-channel” or “omni-channel shopper," with new channels popping up all over. A recent New York Times article described one shoe salesman who has bacon, eggs, home fries and toast delivered to his car every morning. Roadside pantry, indeed.
In truth, consumers today aren't stocking up on food as they did in days of old: They change their minds on a whim, shifting from planned shopping and cooking to takeout in a matter of minutes. The Hartman Group research shows more than half of grocery trips now entail two or more stores.
food shopping in America downloadTechnology and Online Grocery Buying
With all the possibilities, consumers find a lot to be inspired and enthusiastic about, and they are strongly influenced by technology. Photographs on Pinterest and reviews on Yelp introduce them to places and foods they might never have considered. The excitement and array of choices lead people to compose meals rather than cook them in a traditional way; they create meals from various components – a take-out dish here, a fresh vegetable there, something frozen from Trader Joe's or Costco on the side. A Hartman Group analysis shows that of all eating occasions, 77 percent involve some sort of prepared food.
Technology in the guise of online grocery buying is also influential: Shopping online for groceries is a growing business. The Hartman Group’s Online Grocery Shopper report found that consumers who buy groceries online represent only 14 percent of U.S. households, yet another 32 percent say they may do so within the next year and 23 percent may shop online sometime in the future – underscoring the potential for virtual food shopping.
Various sources estimate that online purchases of packaged goods have reached $25 billion. From Amazon to Walmart, with many regional online grocery platforms in between, consumers now shop for grocery essentials from the digital platform of their choice – anywhere, anytime, any day. Still, the migration to online grocery shopping will likely occur at a much slower pace than people’s embrace of the technology that enables it.
A Brick-and-Click Roadside Pantry
The new dynamic combining roadside pantry shopping and online food availability can be disconcerting for food marketers, who often blame shoppers' stress and time constraints for the disintegration of pantry-stocking behaviors. However, The Hartman Group’s research shows that channel blur is rooted in many factors: Consumers don't want to have to plan meals in advance. They can now eat on a whim, which makes food exciting and fun. They can choose to go not to a grocery store but a restaurant instead. Even when they do have a plan for shopping and cooking, they can abandon it at the last minute and say, "Let's have pizza instead." At work, they can say, "I don't want to have Lean Cuisine today; I'll do Chipotle," simply because they overheard a coworker talking about it.
As a result, grocery shopping trips have changed dramatically. Rather than organize a trip around meal plans for the next one or two weeks, consumers instead shop daily, or every two or three days, and fit grocery shopping between other food possibilities. Food retailers across channels are responding with a broad range of solutions – including "click and collect" options at many conventional brick-and-mortar stores.
It is vital that food marketers grasp the enormity of food choices, channels and consumer enthusiasm that accompany the roadside pantry effect and adoption of online buying. People will continue to shed the constraints of traditional foods and old loyalties, turning instead to a kaleidoscope of exciting food possibilities that require less formal planning – but a different sort of planning that takes into account both physical and virtual roadside pantries.
As food retailers confront channel blur, important questions arise, like:
  • What are the cultural shifts in shopping behavior? Are all channels now seen equally as destinations for food and beverage?
  • What will be the effect on shopping behavior of large-scale grocery platforms such as those created by Amazon and Walmart versus regional players like Relay Foods, Peapod and FreshDirect?
  • What do shoppers believe are the core competencies of different channels, both physical and virtual?
  • What are the cultural drivers along the pathways to purchase? Why do shoppers make the channel selections they do? How can companies activate on these key discoveries?

Costco CEO Craig Jelinek Leads the Cheapest, Happiest Company in the World


How this week's cover got madeHow this week's cover got madeJoe Carcello has a great job. The 59-year-old has an annual salary of $52,700, gets five weeks of vacation a year, and is looking forward to retiring on the sizable nest egg in his 401(k), which his employer augments with matching funds. After 26 years at his company, he’s not worried about layoffs. In 2009, as the recession deepened, his bosses handed out raises. “I’m just grateful to come here to work every day,” he says.
This wouldn’t be remarkable except that Carcello works in retail, one of the stingiest industries in America, with some of the most dissatisfied workers. On May 29, Wal-Mart Stores (WMT) employees in Miami, Boston, and the San Francisco Bay Area began a weeklong strike. (A Walmart spokesman told MSNBC the strike was a “publicity stunt.”) Workers at an Amazon.com (AMZN) fulfillment center in Leipzig, Germany, also recently held strikes to demand higher pay and better benefits. (An Amazon spokesman says its employees earn more than the average warehouse worker.) In its 30-year history, Carcello’s employer, Costco, has never had significant labor troubles.
Costco Wholesale (COST), the second-largest retailer in the U.S. behind Walmart, is an anomaly in an age marked by turmoil and downsizing. Known for its $55-a-year membership fee and its massive, austere warehouses stocked floor to ceiling with indulgent portions of everything from tilapia to toilet paper, Costco has thrived over the last five years. While competitors lost customers to the Internet and weathered a wave of investor pessimism, Costco’s sales have grown 39 percent and its stock price has doubled since 2009. The hot streak continued through last year’s retirement of widely admired co-founder and Chief Executive Officer Jim Sinegal. The share price is up 30 percent under the leadership of its new, plain-spoken CEO, Craig Jelinek.
Costco CEO Craig JelinekPhotograph by Ryan Lowry for Bloomberg BusinessweekCostco CEO Craig JelinekDespite the sagging economy and challenges to the industry, Costco pays its hourly workers an average of $20.89 an hour, not including overtime (vs. the minimum wage of $7.25 an hour). By comparison, Walmart said its average wage for full-time employees in the U.S. is $12.67 an hour, according to a letter it sent in April to activist Ralph Nader. Eighty-eight percent of Costco employees have company-sponsored health insurance; Walmart says that “more than half” of its do. Costco workers with coverage pay premiums that amount to less than 10 percent of the overall cost of their plans. It treats its employees well in the belief that a happier work environment will result in a more profitable company. “I just think people need to make a living wage with health benefits,” says Jelinek. “It also puts more money back into the economy and creates a healthier country. It’s really that simple.”
In February, Jelinek set Costco’s convictions in ink, writing a public letter at the behest of Nader, urging Congress to increase the federal minimum wage for the first time since 2009. “We know it’s a lot more profitable in the long term to minimize employee turnover and maximize employee productivity, commitment and loyalty,” he wrote.
Jose Almaraz, 6 years at CostcoPhotograph by Ryan Lowry for Bloomberg BusinessweekJose Almaraz, 6 years at CostcoThe letter barely moved the needle. Although President Obama echoed Jelinek’s sentiment and called for a $9-an-hour wage in his State of the Union address, Congress is deadlocked on the issue. But Jelinek’s letter had a secondary effect. It cast a brighter light on Costco’s philosophy and created a stark contrast with its competitors.
That juxtaposition raises an important question: Can the rest of corporate America become more like Costco? Or will Costco, buffeted by the same disruptive changes affecting all of retail, be forced to become more like everyone else?


The Issaquah (Wash.) headquarters of Costco, 20 miles from Seattle, radiate frugality. The floor of the executive wing is covered in faded blue carpet, and in the boardroom, six faux-wood tables—which would look at home in a public school teachers’ lounge—are jammed together. On the walls are several Van Gogh and Picasso prints (less than $15 at Art.com), along with two badly staged photographs of the company’s board of directors. In one, a picture of Jelinek’s head has been awkwardly taped onto the frame, hovering above a Weber grill.
Jelinek earned $650,000 in 2012, plus a $200,000 bonus and stock options worth about $4 million, based on the company’s performance. That’s more than Sinegal, who made $325,000 a year. By contrast, Walmart CEO Mike Duke’s 2012 base salary was $1.3 million; he was also awarded a $4.4 million cash bonus and $13.6 million in stock grants.
Christopher Mrozek, 11 years at CostcoPhotograph by Ryan Lowry for Bloomberg BusinessweekChristopher Mrozek, 11 years at CostcoCostco has no public-relations staff. Jelinek conducts an interview with a journalist alone, an anomaly at major corporations, and afterward Costco Chief Financial Officer Richard Galanti calls to inquire whether the boss inadvertently said anything negative. Sinegal returns a reporter’s phone call on a Saturday morning, leaving his cell number.
No-frills is the defining style of the 627 Costco warehouses around the world. Each stocks around 4,000 different products, and almost everything is marked up 14 percent or less over cost. Items like diapers, suitcases, and wine, which it sells under its in-house Kirkland Signature brand, get a maximum 15 percent bump. All of the stock sits on industrial shelving that the company internally calls “the steel,” or in piles that spill from pallets. After accounting for expenses such as real estate costs and wages, Costco barely ekes out a profit on many of its products. Eighty percent of its gross profit comes from membership fees; customers renew their memberships at a rate of close to 90 percent, the company says. It raised its fee by 10 percent in 2011 to few complaints.
“They are buying and selling more olive oil, more cranberry juice, more throw rugs than just about anybody,” says David Schick, an analyst at Stifel Nicolaus. And that allows Costco to get bulk discounts from its suppliers, often setting the industry’s lowest price. Even Amazon can’t beat Costco’s prices, which means that “showrooming,” or browsing in stores but buying online for the better price, isn’t much of a concern for Jelinek.
The company’s obsession with selling brand-name merchandise at cut-rate prices occasionally gets it into trouble. In February,Tiffany (TIF) filed a multimillion-dollar trademark infringement suit against Costco alleging it improperly labeled merchandise as “Tiffany engagement rings.” Galanti calls it “an honest mistake” and says they should have been labeled “Tiffany-style.” The suit is pending.
Costco’s constitutional thrift makes its generous pay and health packages all the more remarkable. About 4 percent of its workers, including those who give away samples and sell mobile phones, are part-time and employed by contractors, though Costco says it seeks to ensure they have above-industry-average pay. And while Walmart, Amazon, and others actively avoid unionization, Costco, while not exactly embracing it, is comfortable that the International Brotherhood of Teamsters represents about 15 percent of its U.S. employees. “They are philosophically much better than anyone else I have worked with,” says Rome Aloise, a Teamsters vice president.
Most retailers “see their employees as a cost to be minimized and typically end up underinvesting in them,” says Zeynep Ton, an adjunct associate professor of operations management at the MIT Sloan School of Management. She thinks that ends up creating operational problems that shoppers are all too familiar with: surly employees in stores engulfed in chaos, an environment that makes ordering online look a lot better. One solution to surly cashiers is to get rid of them completely. Walmart said that this year it would add 10,000 self-service checkout systems (though it did not say whether these systems would displace workers). Costco has also experimented with self-service checkouts, but Jelinek says he’s now removing them because employees do the work more efficiently. “They are great for low-volume warehouses, but we don’t want to be in the low-volume warehouse business,” he says.
Dennise McDonald, 13 years at CostcoPhotograph by Ryan Lowry for Bloomberg BusinessweekDennise McDonald, 13 years at CostcoBill Durling, a spokesman for the Sam’s Club division of Walmart, notes that Costco charges a higher annual membership fee than Sam’s Club ($55 vs. $45) and asserts that Costco’s wages are higher because it got its start on the West Coast and in urban markets, “which dictates a higher cost of living.” He says that “Sam’s Club wages and compensation packages are well above the industry average for retail.”
Many conscientious companies such as Costco are performing well financially. Over the last few years, Nordstrom (JWN), the Container Store, Sephora, REI, and Whole Foods Market (WFM), all of which are known for treating employees well, have outpaced rivals. “This is the lesson Costco teaches,” says Doug Stephens, founder of the consulting firm Retail Prophet and author of the forthcoming The Retail Revival. “You don’t have to be Nordstrom selling $1,200 suits in order to pay people a living wage. That is what Walmart has lost sight of. A lot of people working at Walmart go home and live below the poverty line. You expect that person to come in and develop a rapport with customers who may be spending more than that person is making in a week? You expect them to be civil and happy about that?”


Costco may be a different species than most big-box chains, but it shares genetic material with Walmart, Kmart, Kohl’s (KSS), and Target (TGT), all born in 1962 to cater to the boundless consumer appetites of an expanding middle class. The companies had the same inspiration: FedMart, whose founder, Sol Price, opened some of the first discount department stores in San Diego in the early 1950s, for the first time pairing diverse merchandise and bargain basement prices under a single roof.
Price was a liberal Jewish attorney from New York who embraced organized labor. According to Ralph Nader, who met him during Nader’s 1996 presidential run, Price often told a joke about meeting some discount retail executives who reverentially told him, “Sol, you are the father of everything we have inherited.” To which Price replied: “I really wish I had worn a condom.”
In the wake of FedMart’s collapse after a failed acquisition, Price and his son Robert created Price Club in 1976. The new store stocked only a few thousand products, all in large quantity, and marked everything up a set amount in the belief that retailers added only limited value; prices should reflect that. Price, who died in 2009, was a demanding boss known for knocking fragile merchandise onto the floor if it blocked customer sightlines. Yet he had a devotion to fair labor practices: He solicited the Teamsters to represent his employees. “Sol’s message was always very much the same if you saw through the rough exterior,” says Paul Latham, the vice president of marketing and membership services at Costco, who, like many Costco executives, started his career working for Price. “It was about creating value, about treating your employees and customers well, and respecting your vendors—and ultimately rewarding your shareholders in the process.”
Nick Draper, Costco memberPhotograph by Ryan Lowry for Bloomberg BusinessweekNick Draper, Costco memberSinegal was one of Price’s top lieutenants. He brought the Price Club model to Washington in 1983 to start Costco with local attorney Jeff Brotman. Price Club and Costco merged in 1992, and though the combination was troubled and Price left soon after, Sinegal maintained Price’s pro-labor principles. Costco went public in 1985, and over the years, Wall Street repeatedly asked it to reduce wages and health benefits. Sinegal instead boosted them every three years.
As the economic downturn worsened in the fall of 2009, Costco, like every other retailer, started seeing declines in same-store sales. Macy’s (M)Best Buy (BBY)Home Depot (HD), and Office Depot (ODP) were resorting to layoffs and wage cuts, but Sinegal approved a $1.50-an-hour wage increase for hourly employees, spread out over three years. “The first thing out of Jim’s mouth was, ‘This economy is bad. We should be figuring out how to give them more, not less,’ ” says CFO Galanti, who adds that Sinegal’s decision to parcel out the raise in three annual 50-cent increments, instead of more gradually, cost an extra $20 million. The founder’s stubborn resolve remains a point of pride. “Could Costco make more money if the average wage was two or three dollars lower?” asks Galanti. “The answer is yes. But we’re not going to do it.”


Jelinek has a strong opinion about one of Costco’s best-known products, the $1.50 hot dog the company makes in a facility in California’s Central Valley and distributes to all of its North American warehouses. “I’m a purist,” he says, noting that he has a hot dog for lunch every day when he’s traveling. “No mustard. No ketchup. I savor that hot dog. I eat ’em plain.” He says he never touches the pizza. (It’s good, he says, he just doesn’t care for it.)
He started his career at FedMart, working as a box boy in Lancaster, Calif., during high school. He got his degree at San Diego State University, Sinegal’s alma mater, and spent two years with grocery chain Lucky before joining Costco in 1983.
Maribel Ortiz, 11 years at CostcoPhotograph by Ryan Lowry for Bloomberg BusinessweekMaribel Ortiz, 11 years at CostcoLike his predecessor, Jelinek, 59, preaches simplicity, and he has a propensity for aphorisms ending with “good things will happen to you.” “This isn’t Harvard grad stuff,” he says. “We sell quality stuff at the best possible price. If you treat consumers with respect and treat employees with respect, good things are going to happen to you.” He vows to continue Sinegal’s legacy and doesn’t seem to mind a widespread characterization of himself as a “Jim clone.” “We don’t want to be casualties like some of these other big retailers, like the Sears (SHLD) of the world and Kmart and Circuit City. We are in for the long haul,” he says.
Jelinek has veered from a handful of the policies fashioned under his predecessor. He recently canceled an effort to up-sell shoppers on the $110-per-year executive club membership while they were waiting in line—“We were starting to alienate people,” he says. He’s also courting prestige brands like Coach (COH)Ralph Lauren (RL), andLouis Vuitton (MC:FP).
As CEO, his biggest move is increasing Costco’s international presence. Over the next two years, Costco will open its first locations in France and Spain. Two-thirds of Costco’s expansion over the next five years will be international, according to Galanti, with a focus on Japan, Taiwan, and South Korea. Jelinek’s strategy is to require Costco’s suppliers to give it global deals, even if it upsets their relationships with other retailers in different countries. “If you are going to do business with us, you are not going to say that we can’t sell to you in this country,” he says. “They are not really respecting our business if they do that.”
Costco is sensitive to any perceived slights from its vendors. It canceled a relationship with Apple (AAPL) in 2010 because the company wouldn’t sell it anything other than the iPod, and wouldn’t allow it to sell any Apple products online. It has also at times curtailed its sale of products from Sony (SNE) and Panasonic (6752:JP) over such issues.
Another challenge for Jelinek is making his voice heard over Sinegal’s. Even after his official retirement in early 2012, the co-founder stuck around as an adviser for another year, sitting in on meetings and surreptitiously funneling questions through Joseph Portera, executive vice president of Costco’s eastern division. “I became his Charlie McCarthy doll,” says Portera.
Executives say Sinegal has backed off recently, though he’s still a presence. During an interview with another executive, Sinegal, 77, walks into the boardroom unannounced. Asked why he’s here, he jokes, “It’s the only way I get to keep my badge,” before inquiring casually about Apple’s stock price after its recent quarterly earnings announcement. (One gets the sense Costco executives do bear a little bit of a grudge.) Apple declined to comment.
Barbara Osmolak, 10 years at CostcoPhotograph by Ryan Lowry for Bloomberg BusinessweekBarbara Osmolak, 10 years at CostcoJelinek concedes he’s in a peculiar position, considering Sinegal’s presence and the iron-like grip he had over the company, but he says he’s happy to have his former boss around. “It’s kind of like, your dad is still your dad, no matter how old he is. So it’s been great. He lets me run the business, and every once in a while he says, ‘Have you rethought this?’ ”


Despite its recession-defying success, Costco faces the same rapidly changing retail environment as other big-box chains. Online retail grew at a 15.8 percent clip in 2012, according to the U.S. Census Bureau, far faster than the 5 percent rate for retail overall. Young people in particular are doing more of their shopping on the Internet. Costco has a decent website and logged an estimated $2.08 billion in online sales in 2012, according to the tracking firm Internet Retailer. But as the 17th most popular retail site in the U.S., its online popularity lags the success of its physical stores.
Costco executives are concerned about the discrepancy. “I used to get up every morning worried about Walmart,” says Costco Chairman Brotman, who still runs the company’s real estate operation, selecting new sites for warehouses around the world. “Now I worry about them, and I worry whether we are up to the challenge of the shift in retail buying habits.” Recently Costco moved its website from a platform hosted by Microsoft (MSFT) to one run by IBM (IBM). “We won’t ever be as fancy as Amazon,” Brotman says, but he insists the site is improving.
Since much of Costco’s growth is concentrated in food, it could be particularly vulnerable if Amazon ever cracks the grocery delivery business. (Amazon has been testing such a service, AmazonFresh, in Seattle since 2007, and is reportedly set to expand nationally in the next few months.) Jelinek says Costco has studied online grocery delivery but can’t figure out how anyone can do it profitably.
Beyond Amazon, another pressing issue is the age of the company’s executive team, most of whom are in their late 50s. “We’re all old,” says Brotman, who is 70. Jelinek says his team talks about succession planning constantly and recently expanded a program to ready the next wave of company leaders.
It will have to look inside, since Costco does not hire business school graduates—thanks to another idiosyncrasy meant to preserve its distinct company culture. It cultivates employees who work the floor in its warehouses and sponsors them through graduate school. Seventy percent of its warehouse managers started at the company by pushing carts and ringing cash registers. Employees rarely leave: The company turnover rate is 5 percent among employees who have been there over a year, and less than 1 percent among the executive ranks. That’s impressive, but it also suggests the company does not have a regular influx of outside views. Even John Matthews, vice president in charge of human resources, calls the company “awfully inbred.”
Federico Rodriguez, 11 years at CostcoPhotograph by Ryan Lowry for Bloomberg BusinessweekFederico Rodriguez, 11 years at CostcoAlthough Sol Price’s virtuous cycle continues to work for the company—happy employees are more productive, effective workers—Costco’s own leaders are pessimistic about seeing broad changes in the way American businesses treat employees, particularly amid the continuing resistance to Obamacare. Brotman thinks it’s shameful that so many American companies are now cutting the hours of part-time employees to less than 30 hours a week so they won’t be required to cover their health insurance, as required under the new law. “If you ask me if I’m optimistic about it, I’m not,” he says. “There’s a large part of the country that doesn’t necessarily believe in these principles. If you have 30 percent of the population that wants to reduce government or eliminate it, then how are we going to talk about minimum wage and health care, let alone adequate pay?”
Jelinek is content to focus on the future of Costco, vowing to keep prices low, volumes high, and his employees happy. “As long as you continue to take care of the customer, take care of employees, and keep your expenses in line, good things are going to happen to you,” he says. “I don’t ever want us to become irrelevant. I hope when I’m 90, and this company is around 30 years from now, I can go eat a hot dog at a Costco food court and hear someone say, ‘I remember you.’”

Tim Hortons Will Compete With Dunkin’ For World Doughnut Domination


“We plan to take the beloved Tim Hortons brand that has such a rich heritage here in Canada to the rest of the world,” Alex Behring, Burger King’s executive chairman, told investors on Aug. 26.
The chains have similar menus that focus on coffee, pastries, and sandwiches. And both brands rely on a franchise model. This means they must compete for franchisees who will invest and open new restaurants before they can compete for customers.
Dunkin’ thinks this won’t happen for a while. “It takes a great deal of time to recognize the potential synergies of mergers like this, and it is often distracting for the companies involved,” Karen Raskopf, chief communications officer for Dunkin’ Brands, wrote in an e-mail.
In the U.S., Dunkin’ is the second-largest coffee chain after Starbucks (SBUX), with 7,821 outlets, putting it far ahead of Tim Hortons’ 859. Dunkin’ plans to add from 380 to 410 restaurants in the U.S. this year, vs. the 40 to 60 restaurants Tim Hortons plans to add. Both chains require U.S. franchisees to have a minimum net worth of $500,000, according to information from their websites. In 2013, average U.S. sales at each Dunkin’ Donut outlet were $872,700; at Tim Hortons, average U.S. sales per store were $1.1 million, according to QSR magazine.
But the battle may not be in America. “I wouldn’t view it as a big threat to Dunkin’ in the U.S., but they will try to grow Tim Hortons internationally where Dunkin’ is also trying to gain footholds,” says Jefferies analyst Andy Barish.

Saturday, August 30, 2014

Sheetz

ALTOONA, Pa. -- Convenience stores have been slow to embrace a key component of convenience in the world of quick-service restaurants: the drive-thru window. However, Sheetz Inc. has added the feature to 44 locations to date and is seeing the rewards.
According to Gina Hazelet, a district manager with Sheetz's regional office in Indiana, Pa., 10 percent of the company's sales come through the drive-thru window.
One such location is the new "Super Sheetz" store in Ligonier Township, Pa., which replaced an older Sheetz site, TribLIVE reported.
"The facility now offers drive-thru window service. Anything we sell, with the exception of lottery tickets, can be sold through the drive-thru," said Pam Aubrey, another district manager with the regional office. "Now, mom doesn't have to pull the kids out of the van. We've done this at other stores and it's been a great convenience."
The latest addition to the Sheetz portfolio opened Aug. 21. The 6,000-square-foot convenience restaurant features expanded store and food preparation space, larger restroom facilities, as well as indoor and outdoor eating space, the news outlet reported.
"We are the only drive-thru in town. Just tell us what you want and we'll go get it for you," Hazelet added.
The store's new fuel facility -- slated for completion in six to eight weeks -- will offer additional gas pumps and extend fuel options to include diesel. 
"After 25 years in this location, we are happy to be able to offer more variety," Aubrey said. "We definitely wanted to upgrade the store for the community."
Altoona-based Sheetz Inc. has more than 450 convenience stores in six states.
- See more at: http://www.csnews.com/product-categories/other-merchandise-services/sheetz-drive-thrus-ring-10-percent-sales?cc=3&utm_source=MV_CSNews+Daily&utm_medium=email&utm_content=HTMLLinkID%3A+10&utm_campaign=Sheetz+Drives+More+Sales+at+Drive-Thrus%3B+Susser+Shareholders+Say+Yes+to+ETP+Merger#sthash.rSXTPD09.dpuf

How we shop for food is 

changing, in three charts

 August 28  

The grocery industry is grappling with significant transformation in the marketplace.  Traditional supermarkets are feeling pressure from new competitors, including upstarts focused on natural and organic goods and big-box retailers such as Wal-Mart and Target that have expanded their grocery offerings.  All of these stores have had to figure out how to adapt to the preferences of millennial shoppers and fast-moving food trends, from the rise of the paleo diet to the preference for eating local.
A new research report from the Food Marketing Institute, a nonprofit group that represents the interests of food retailers and wholesalers, helps bring into focus the challenges and opportunities that retailers face as they try to win over new customers and hang onto existing ones.
Here are the key findings:
Millennials have a different approach to shopping
Checking recipes
20
Millennials
40
60
Checking stock
Checking specials
Planning meals
Checking recipes

As the chart above demonstrates, millennials are more likely than previous generations to build shopping trips around a particular recipe, rather than simply to take a peek in the pantry and restock staples. They also place less emphasis on special discounts in their menu planning than do other generations.
FMI’s research found that millennial consumers have something of a  last-minute approach to shopping.  The study found that more than 25 percent of meals consumed by “20-somethings” include items they bought on the same day.  Millennials are also more last-minute when it comes to making grocery lists, with 37 percent of respondents saying they do so right before going to the store.  In other generations, the largest share of shoppers said they worked on their grocery list throughout the week, adding items as they ran out.
The report makes clear that FMI does not expect these differences to go away as millennials age.  Rather, they say this more spontaneous approach to meal-planning reflects broader changes in food culture that are likely to remain endemic to this generation.
People are more focused on healthy eating
With the shortest list of ingredients
10
2013
20
With the shortest list of ingredients
That are locally grown or produced
That contain only ingredients I recognize
That are minimally processed
The drumbeat is growing louder for Americans to adopt healthier diets.  This chart shows that in a relatively short time span, shoppers have become more focused on the healthiness of the goods they are buying.
Loyalty to a particular store is fading away
Many retailers are moving to cater to these changing preferences.  Wal-Mart, for example, announced earlier this year it would carry low-priced Wild Oats organic products. Kroger’s chief operating officer Michael L. Ellis told investors earlier this year that the company’s Simple Truth organic line “continues to grow at an astonishing pace” and is likely to be a billion-dollar brand by the end of this fiscal year.
Online
85
Supermarket
46
Supercenter
29
Discount store
26
Warehouse club store
16
Low-price grocery store
15
Drug store
15
Dollar store
11
Natural or organic food store
5
Convenience store
5
Ethnic grocery
3
Online
While the traditional supermarket still reigns as the top destination for grocery shopping, this chart effectively illustrates just how fierce the competition for your grocery dollars has become.  FMI found that the traditional way of shopping–with one major weekly trip to the same neighborhood grocery–is becoming less common.
The shopping experience is becoming highly fragmented, the study found.  For example, a consumer might do a large trip to a traditional supermarket every other week, but do “fill-in trips” in between those outings to a drug store or a convenience store.  Another shopper might purchase produce at an organic food store, but get packaged items at a warehouse club store such as Costco or Sam’s Club.
Our decreased loyalty to a single store is also evident in the number of people who say they have a “primary store” where they do most of their shopping.  In 2014, the number of people who do not have a primary store rose to 9 percent, up from 3 percent in 2013 and 2 percent in 2011.
As these patterns continue to shift, the pressure is on food retailers of all kinds to react nimbly to give shoppers an experience that will keep them coming back.