Wednesday, December 31, 2014

What consumers searched for in 2014

This year, consumers asked Google: "What is a Cronut?"
MOUNTAIN VIEW, CALIF. — Chia seeds and goji berries topped the list of health foods searched on Google in 2014, kicking last year’s kale and quinoa to the curb, according to the search engine’s review of the year’s trending topics.
“New health foods may have increased in search this year, but old favorites remain huge,” Google said in its Year in Search report. “Pizza was searched more than the World Cup.”
In addition to searches for goji, the highest-spiking superfood of 2014, consumers asked “what is a Cronut?” The croissant-donut hybrid rose to No. 17 on the list of global recipe searches after its introduction last year.
Searches also indicated a shift from home cooking to dining out, as consumers sought “recipes” less and “restaurant” more. Among the most popular recipes searched were chicken, meatloaf, banana bread, pancakes and chili.
As for global fare, Chinese food led the number of entries, followed by Indian cuisine and French food.
“Foodies in Japan searched French food more than France, hungry folk in Australia searched Argentine food more than Argentina, and spice-loving Brits searched Indian food more than India,” Google said.
Among diets, the Paleo plan generated the most interest, followed by Atkins, gluten-free, Mediterranean diet and the DASH diet. Google users wanted to know how many calories are in bananas, pumpkin pie, apples, eggs and avocados, but the top trim-down questions were “how many calories should I eat in a day” and “how to lose weight.”
Also on the rise in 2014 were searches for iced coffee, buffalo wings and pies, particularly around the holidays, when cookie recipe searches also surge.
Top adult beverage searches included margarita, martini, sangria, mojito and mimosa, and the most searched beer brands were Budweiser, Corona, Keystone, Miller and Blue Moon.
On Google Maps, the top searches included Wal-Mart, Starbucks, Target and McDonald’s.
Finally, how do Google users take their eggs? According to the trending searches, deviled is most popular, followed by Scotch, scrambled, pickled and boiled.

Tuesday, December 30, 2014

World’s Largest Rooftop Farm Being Built in Chicago
By Jenny Ivy Byrne (10/29/2014)
The world’s largest rooftop farm will be built on the top of a new manufacturing plant near Chicago.CHICAGO — Planning is under way for the world’s largest rooftop farm that is being built in a south Chicago neighborhood.
San Francisco-based Method Products PBC, an eco-friendly cleaning products manufacturer, and New York-based Gotham Greens, a builder and operator of greenhouse facilities in urban areas, are partnering to build the rooftop farm at Method’s new manufacturing plant in Chicago’s Pullman neighborhood.
Designed by William McDonough + Partners of Charlottesville, Va., Method's plant is anticipated to be the world's first LEED-Platinum certified manufacturing plant in its industry. Gotham Greens, known as an environmental leader in New York City, will design, build and operate an agricultural greenhouse on top of the plant that is expected to produce up to 1 million pounds of sustainably grown, pesticide-free produce. The produce will be distributed through local Chicago retailers, restaurants, farmer’s markets and community groups.
“Chicago has shown remarkable leadership in urban farming and green building over the past decade,” said Viraj Puri, co-founder and CEO of Gotham Greens, in a statement. “We’re thrilled to be contributing to the trailblazing work being done in these sectors and furthering Chicago’s position as one of the greenest and most innovative cities in America. We’re particularly honored to be partnering with Method and the Pullman Park development and community. We are dedicated to providing our customers and local residents with the freshest and best tasting, hyper-local produce available, 365 days of the year.”

“Gotham Greens shares our goal of using business as a force for social and environmental good,” said Drew Fraser, CEO of Method, in a statement. “We are thrilled to partner with a like-minded organization, who has demonstrated that the innovative, adaptive use of urban space can make a significant impact on local communities.”Gotham Greens has a quirky motto: “We see green fields where others see rooftops.” But the urban agriculture approach has earned the company an Environmental Excellence Award from the New York State Department, as well as the grand prize in the 2009 New York Green Business Competition.
Gotham Greens’ irrigation methods use 20 times less land and 10 times less water and eliminate the need for pesticide use and fertilizer runoff, one of the leading causes of global water pollution. The company promises that its sterile greenhouses and food safety program minimize the risk of foodborne pathogens. By growing locally in Pullman, Gotham Greens will eliminate the carbon footprint linked to shipping produce across the country, according to a press releasestatement by the company. Often, the Gotham Greens produce Chicago residents will find in stores or at their local farmer’s markets will have been harvested and packaged the same day.
Sprawled across 22 acres, Method’s manufacturing campus features a refurbished wind turbine, solar panel installations, natural light throughout the factory and native land renewal. Five acres of the site will house buildings while the remaining acreage will remain as greenery that Method maintains. A sidewalk will be built around the facility, instead of a fence, and only native trees and perennials will be planted throughout the area using non-irrigated, sustainable landscaping. The tree selection for planting is based off the natural pre-settlement oak- hickory savannah that once inhabited the Pullman area.
The facility is scheduled to be operational in the spring of 2015.

Retailers have opportunity in 'sharing economy,' analyst says

The rise of the so-called “sharing economy” led by the Uber car service app will challenge retailers to respond to customers increasingly demanding similar convenience and delivery speed for all things they consume, according to a new report from analyst Deborah Weinswig of Fung Business Intelligence Center (FBIC).
“Inspired by Uber’s business model and the concept of sharing and an on-demand economy, start-ups are increasingly seeking to ‘Uberfy’ the world with convenient mobile services that match demand with supply conveniently via software,” Weiswig wrote. “From laundry and medical marijuana to in-home massage and the outsoyrcing of errands, there is an app that will get it for you with just one click.
“Those who have experienced these services are going to demand faster turnaround times on everything at the convenience levels they have become accustomed to,” she added. “This new consumer mindset challenges retailers to be more responsive.”
The FBIC report cited startups in dozens of categories that, like Uber, utilize mobile apps aligning supply and demand and facilitate payment allowing for convenient execution of services ranging from babysitting (Urban Sitter) to medical needs (Pager, Medicast) to private jets (Blackjet).



Launched in San Francisco in 2009, Uber is now available in 200 cities worldwide and has a current market valuation of $40 billion, Weinswig noted. Leveraging its drivers has allowed the company to diversify into experimental delivery-on-demand services including UberFRESH, a lunch delivery option now available in certain California markets and Uber Corner Store, which enables delivery of convenience items now testing in the Washington, D.C. area.
Some traditional retailers are already responding to to the on-demand economy with similar services, the report said, citing the British shirt retailer Pink, which has introduced a new app enabling home or office delivery of a shirt within 90 minutes of an order.
The success of Uber and pricing that varies by demand has also highlighted consumer willingness to pay for convenience, Weinswig said.
“An Uber ride is not always chaper than a cab ride, which means that consumers are willing to pay a premium for on-demand services,” she wrote. “Armed with this insight, retailers can identify other areas where customers are willing to pay more for convenience.”

Monday, December 29, 2014

Rebranding with Heart: Five Questions With Jennifer Batley, Gordon Food Service

Posted by Shirley Brady on December 23, 2014 01:01 PM
Gordon Food Service 2014 rebrand
Gordon Food Service classic food delivery truck truck
Gordon Food Service was founded in 1897 by Dutch immigrants as a simple butter-and-egg delivery service by horse and carriage, and has grown to become the largest family-managed business in North America’s foodservice industry.
With more than 115 years in business, the Wyoming, MI-based company made its name on its commitment to heartfelt service, precise delivery, innovation—and remaining passionately committed to its own people and customers. 
Operating in recent years as GFS, its management team felt it was time to bring those values more to the fore, and last month revealed a more modern and personal look and feel, including a new logo, tagline and naming system to bring the Gordon family name front and center. The goal of the rebrand is to reinforce, internally and externally, that it’s a people-focused company and that customers are part of the family, too.
With that in mind, the new tagline—“Always at your table”—aims to showcase the company’s readiness to partner with customers to achieve their goals. brandchannel spoke with Jennifer Batley, North America Senior Manager of Customer Experience, to find out what the refreshed branding means for existing and new customers.
brandchannel: You’ve been serving customers for over a century. What was the impetus for rebranding?
Jennifer Batley headshot
Jennifer Batley (right): A couple of things. First, we’ve seen an enormous amount of growth over the past few years, and we continue to enter new markets. As we grow, there’s an opportunity to tell our story in a more meaningful and consistent way. We’ve also been deliberate in bringing together the distribution and store channels of our business, rebranding our stores as Gordon Food Service Store(from GFS Marketplace) to make the connection between our distribution and store business more clear.
Second, there’s a lot of disruption in the foodservice industry right now. We felt the time was right to emphasize Gordon Food Service’s steadfast commitment to being a family business. We are able to thoughtfully and purposefully run our business with a focus on people—our employees, our customers, our suppliers, our communities—and still maintain a focus on growth.
Rebranding gave us a chance to reflect on the values that are most important to us, and to emphasize those to both our customers and our employees. Elevating the family name within the brand visibly reinforces an important brand element that sets us apart in the industry.
bc: What’s at the heart of the new identity? What do you see in the new look, feel and expression?
Gordon Food Service new logo tagline 2014 English French
Batley: As a company, we emphasize three main principles: having a heart to serve, a passion for precision and being a partner for tomorrow. These principles are the foundation of our brand. Our new tagline—“Always at your tableTM—demonstrates our commitment to our customers. In other words, we’re always ready to partner with them to help them reach their goals.
The table exemplifies such a large part of who we are—it’s where people come together to share meals and ideas; it’s where partnerships and relationships are formed.
We designed the new visuals so we could keep what was working well, but at the same time give us a fresh and contemporary look. The new logo and truck designs show that we have a personal approach to business.
Our trucks are everywhere and are a very visible part of our brand, so we’re excited about all the mouth-watering images of food that we’ve incorporated. Great visuals are a way to express a passion for good food.
bc: From the beginning, you’ve been a values-driven organization with a big focus on corporate citizenship. What sets your approach to stewardship apart? 
Batley: Good stewardship has been a part of the Gordon Food Service culture from the beginning. We have always had a deep appreciation for growers, producers, and the environment.
In 2009, we developed a Stewardship Statement of Direction to respond to a growing interest in sustainability and to stay true to the Gordon family philosophy—part of which is taking care of what we’ve been blessed with and passing it on to those who come after us.
Our last stewardship report had some great highlights, like our LEED-certified headquarters, reducing fossil fuels for our transportation and decreasing customer food waste. From an employee perspective, we have always emphasized community service, food donation and participating in domestic and international aid programs.
bc: You’re also expanding coverage with new partnerships in the West and expanded presence in cities like Atlanta and Pittsburgh. What do you want new customers to know about? What makes you different from your competitors? 
Batley: Having quality products and being good at distributing them are minimum expectations in our industry. How and why we do things is what truly differentiates us. Being a family business, guided by a set of Cornerstone Values, lets us lead with our heart, and that means being completely dedicated to the success of our customers and our employees.
bc: With such a people-focused story, customers may not know about your commitment to industry-leading technologies and innovation. What’s on the horizon and what are the opportunities for your brand, business and customers? 
Batley: Being a forward-thinking organization, we are constantly looking ahead to what our customers need next. Today, there’s a significant focus on making it easier for our customers to do business with us.
This includes efficiencies in ordering processes, easy access to our stores and new online and mobile offerings. We have teams focused on developing proprietary tools and programs that help customers operate their businesses better and more efficiently.
Finally, an amazing culinary team is dedicated to understanding food trends and interpreting how those trends apply to foodservice operations across North America.

11 Reasons People Are Obsessed With Shake Shack

shake shackJim McIsaac / Getty Images
Shake Shack is the hottest burger chain in America.
The quickly expanding company filed for a $100 million initial public offering on Monday.
Shake Shack is known for long lines at its 34 locations in New York, New Jersey, Connecticut, Pennsylvania, Florida, and Massachusetts. The brand has also been expanding domestically (with new locations in Chicago and Las Vegas) and internationally. 
Here's why people are so obsessed with the burger chain. 

1. Gourmet Burgers 

Shake Shack's burgers are more elevated than the offerings at the typical fast-food burger chain, thanks to the 100% antibiotic-free Angus beef and buttered buns. Toppings include Applewood-smoked bacon and cherry peppers. This experience aligns with the values of modern consumers, who are demanding better food quality. 

2. ShackSauce

Many of Shake Shack's burgers are topped with the signature sauce, which USA Today describes as "a slightly spicy, sweet and sour blend of mayo, ketchup, mustard and spices." Some copycat recipes online also call for blended dill pickles. Regardless of the ingredients, the sauce adds to the unique Shake Shack experience. 
shake shack sauceShake Shack on FacebookA burger slathered in ShackSauce.

3. Crinkle Fries

Shake Shack controversially changed its fries from crinkle cut to traditional hand cut last year, leading to many customer complaints. Last month, CEO Randy Garutti announced that the brand was going to stick to crinkle fries, which are more popular and easier to prepare.
Many Yelp reviewers recommend adding Shake Shack's homemade cheese sauce to your fries.

4. "Anti-Chain Chain" Image

The New York Times calls Shake Shack the "anti-chain chain," saying that its dedication to quality and customer service bucked stereotypes of traditional fast food. 
Shake Shack spends barely any money on marketing, focusing instead on the quality of food. This message has helped Shake Shack stay popular in an era when diners prefer Chipotle to McDonald's. 
Shake Shack "disposed of the notion that fast food had to be precooked or even prepared quickly in favor of quality ingredients and customer experience," QSR Magazine writes.
shake shack best restaurantsFlickr/ozmafanShake Shack's minimal marketing implies that the chain focuses on food first.

5. Delicious Milkshakes

Shake Shack's signature custard is the base for these frozen treats. Flavors include chocolate, vanilla, peanut butter, strawberry, and some creative specials like Nutella. 
Gothamist ranks the black-and-white shake, a combination of chocolate and vanilla, among the best in New York City.

6. Flat-Top Hot Dogs

Shake Shack began as a hot dog stand in New York's Madison Square Park. Many food writers say the hot dogs, which are made of 100% hormone- and antibiotic-free beef, are an underrated treat. 
"I was never let down by the hot dogs, bought from Chicago’s irreplaceable Vienna Beef, which were split down the middle, griddled and laid in a toasted potato bun with or without the classic Chicago garnishes," writes Pete Wells at The New York Times. "Better yet is the Bird Dog, a smoked chicken and apple bratwurst from Usinger’s of Milwaukee."

7. Regional Specialties 

In addition to its classic menu, Shake Shack also offers special frozen dessert items at different locations.
The chain serves a "Liberty Shell" custard at its Philadelphia location featuring a cannoli shell, strawberry puree, and lemon ricotta. The New Haven location serves a "Skull and Cones Concrete," which is a similar consistency to a Dairy Queen Blizzard with peanut butter, ice cream cone, and chocolate truffle cookie dough blended in. 

8. Secret Menu

Shake Shack has a secret menu, which Thrillist successfully tested. Items include a burger topped with bacon and peanut butter, and a grilled cheese made from buns. 

9. Vegetarian Options

Founder Danny Meyer said the chain was discriminating about its meat-free options.
"It’s only going to go on the menu if you would crave it even if you were not a vegetarian," he told Bon Appetit.
Shake Shack is renowned for its 'shroom burger, a portobello mushroom stuffed with cheese. 

10. Beer and Wine

Shake Shack sells beer and wine, meaning that it can double as a happy hour destination. 
Selling alcohol is becoming popular among fast-casual chains who want to find another way to draw in consumers.
The beer is aimed toward craft enthusiasts and includes a special collaboration with the Brooklyn Brewery. 

11. Customer Service

"Unlike the workers at most fast-food outlets, Shake Shack employees give the impression that they truly like their customers," The Times' Wells writes. 
Shake Shack pays workers an average hourly wage of $10.70, and it offers health benefits and paid time off.
Company executives say these policies help them attract better talent, and turnover is lower than industry averages. 

Bonus — waiting in line makes them feel cool.

Waiting in Shake Shack's long line might seem like a deterrent. But many people actually like the gratification of waiting in long lines for hot products, many consumer experts told Business Insider.
"There are people in the world whose identity is tied up with being a consumer of such items and who derive satisfaction from going the extra mile, or five miles, to demonstrate their dedication," David Gibson, professor of sociology at the University of Notre Dame, said. 

How customer-centric is your business?

Customer-centric has become something of a buzzword. It's easy to believe in retail that we have little to learn. After all, we can only survive if we do a good job for customers. We measure customer satisfaction, and employ mystery shoppers. And by and large, we are focused on serving our customers in the stores.
However, being customer-centric means more than this. Across a retail business, decisions are being made all the time that in some way impact customers. A customer-centric business always prioritizes customers in these decisions, and indeed organizes the business around them. In trying to understand how customer-centric a business is, I always ask three questions:
1. Is the business immersed in the customer from the CEO down? It's all too easy away from the frontline to view customers in the abstract, yet thanks to technology it's never been easier for the whole business to hear the views of its customers. A customer-centric business values reading or hearing real customer commentary rather than just tracking customer satisfaction metrics.
2. Does the business prioritize customers in its decision-making? This doesn't have to be complicated. Whenever decisions are made, someone should always be asking "What's in it for the customer?" If the answer is usually not a lot, then it's not a customer-centric business.
3. Does the business focus on serving its existing customers? The traditional approach is to focus on finding as many customers as possible for the shopping trip on offer. In contrast, a customer-centric business constantly seeks to become more useful to its existing customers. As our world continues the fragment, becoming customer-centric is an essential first step to reinventing the traditional supermarket model.

Does the store backroom need to look like a DC?

As retail goes omnichannel, more vendors are filling online orders from stores. This has big implications for their backroom operations.
The well-known supply chain consultant Jim Tompkins has an analogy for the typical retail store backroom. These backrooms, he says, look like many people's garages, serving as an unorganized storage space, with items and boxes stuffed and precariously stacked in every odd corner.
However, as more and more retailers experiment with fulfilling online orders from their brick-and-mortar stores, backrooms can no longer function this way. In a recent white paper, "Retail Backrooms: A Revolution in Roles and Business Value," Tompkins' consulting company, Tompkins International, argues that the backroom must evolve into a place for picking, packing, and possibly shipping orders. But accomplishing that will require greater organization, more attention to processes, and possibly automation.
In short, backrooms will need to look less like a hoarder's garage and more like a mini-distribution center. As these storerooms start to undergo this transformation, retailers will have to ask themselves the following key questions.
1. WHO OWNS THE BACKROOM?
For a long time, the backroom has been the province of store operations or merchandising; logistics and warehousing folk typically had no visibility into what was taking place inside it. But as the backroom's role expands to include more order fulfillment responsibilities, companies should re-evaluate whether that old organization model still makes sense.
"What do merchants do well? Merchants understand the customer and how to sell product," says Tompkins. "What does the supply chain do well? Supply chains understand efficiency, product flow, and having reliable information. If the backroom needs to focus on the efficiency of product flow, then it makes sense for the supply chain to own it."
Indeed, some leading players are already moving in this direction. Last year, for example, Wal-Mart Stores Inc. shifted reporting responsibility of its 3,288 U.S. "supercenter" backrooms to its logistics division. Those backrooms had previously reported to store management.
2. WHERE SHOULD PICKING TAKE PLACE?
Currently, a little more than a third of companies are fulfilling e-commerce orders from the store, according to a survey conducted by DC Velocity in conjunction with ARC Advisory Group (see "Study: To excel at omnichannel distribution, you need the right stuff," November 2014). Chances are, the numbers will only increase. But where exactly in the store should order picking take place?
Tompkins argues that online customer-direct orders should be fulfilled from the backroom, not from the store floor. That's partly because store floor inventory information is often inaccurate, he says. But it's also because he believes picking from the backroom leads to a more efficient picking/packing process since companies can set up packing workstations in their stockrooms that are dedicated to customer-direct orders.
Luther Webb sees it differently, however. Webb, who is director of operations and solutions consulting for the systems integrator Intelligrated, believes that picking should take place on the floor. "I don't think we'll see backrooms keeping inventory because the whole premise of fulfilling online orders from the stores is taking advantage of inventory the stores already have," he says. "To be honest, most retail stores don't have much of a backroom, because with the just-in-time push that occurred during the recent history of the supply chain, the backroom got very small."
Instead, Webb sees backrooms focusing on steps that come later in the process, such as packing and shipping.
3. HOW ARE YOU GOING TO MANAGE INVENTORY?
When it comes to keeping close tabs on inventory, retail stores still have a long way to go, according to Kim Baudry, market development director for Dematic, a supplier of automated material handling and logistics systems. Most stores don't know where a product is in the store or backroom, or exactly how much they have in stock, she says. That can create difficulties when they go to fill online orders.
In most of these cases, the solution lies in software, says Baudry. "It's similar to what we tell our distribution center customers," she says. "You have to have that basic foundation in place, which in the case of a DC is a WMS [warehouse management system] or inventory control system, so that you know what you've received, where you've put it, when you've picked it, and where you are shipping it to. It's the same thing for the backroom."
The Tompkins report recommends using a location-based inventory management solution for the backroom, coupled with a distributed order management (DOM) solution. DOM software helps companies manage, monitor, and optimize orders across all of their sales channels. It provides a real-time view of inventory and order status, and can help companies decide which store or distribution center to ship the order from.
Intelligrated's Webb agrees that retailers will need two types of solutions, although his recommendations vary somewhat from Tompkins'. First, Webb says, they'll need an enterprise solution that can "look" across the network and determine where to locate inventory based on both financials and customer service considerations. Second, they'll need a DOM solution to help with fulfillment decisions for individual orders.
4. DO YOU NEED MORE TECHNOLOGY?
Right now, the most sophisticated piece of material handling equipment in most backrooms is a hand truck or a shopping cart that's used to move merchandise around, according to Tompkins. However, as stores take on a larger order fulfillment role, they might benefit from incorporating some of the same kinds of technology and equipment typically found in warehouses and DCs, he says.
For example, according to DC Velocity's recent omnichannel distribution study, 71 percent of companies that fill orders from their stores are using a paper-based method to select items. While this may work initially, paper-based selection will not be sustainable as store-based e-fulfillment activity ramps up. Eventually, experts say, retailers will likely have to upgrade to voice or radio-frequency identification technology to direct picking activities.
As volumes swell and stores take on increasingly complicated fulfillment tasks, Webb predicts that some retailers will install small-item sorters in the backroom. If the rooms are large enough, some might even install vertical lift modules or horizontal or vertical carousels to store items being collected for an order or outbound cartons awaiting pickup by a parcel carrier.
Taking this a step further, Webb foresees a day when the customers themselves will interact with this sort of automation in an ATM-like experience. For example, say a customer has purchased something online for in-store pickup. Upon arrival at the store, the customer would swipe his or her card, and the carousel would spin around and present the customer with the item.
Actually, that day may be closer than you think. Baudry reports that Dematic has some grocery industry customers in Europe that have installed fully automated storage and retrieval systems in their stores that allow consumers to come in and collect orders placed online.
5. HOW WILL THESE CHANGES AFFECT THE DC?
As more companies look to increase the efficiency of store employees, Baudry believes the trend toward store-based order fulfillment will only accelerate. And there's no doubt that changes at the store will affect operations further back in the supply chain, like those taking place at the warehouse and distribution center. For DC operations, one of the likely consequences will be a push toward smaller but more frequent shipments to the store.
CHASING THE OMNICHANNEL PROMISE
While the use of stores as fulfillment nodes may be gaining popularity, the trend is still in its nascent stages. According to Tompkins, only a small percentage of retailers are actively using their storeroom as an asset; most haven't even started to think about it.
Indeed, omnichannel retailing is so new that retailers are navigating essentially uncharted waters. No one has figured out a single right way to address the challenge of omnichannel fulfillment or can offer basic guidelines for success. Retailers have been left to answer these questions alone on a case-by-case basis.
"I don't think there have been any best practices established yet," Baudry says. "Instead, as the front end of the business is recognizing the importance of omnichannel, the supply chain is just trying to catch up."