Reader: proactive grocers are catering to hurried diners

Nation's Restaurant News,  Feb 19, 2007  by Ann Rogers

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Editor, NRN:

The kind of information featured in "Feeding Time-Starved Customers," Jan. 29, page 8, has been a wake-up call for some forward-thinking grocers like Whole Foods. We did a couple of large projects with grocers. We are designing more comfortable places to shop and to eat food on premises as well as helping grocers understand the operational requirements of planning for peak periods, reducing waste and using labor productively and efficiently in this more service-based model.

If more grocers can figure out how to "package" their product, and make it easy to pick up a semi-prepared or healthy prepared meal that can be finished at home, restaurants will have to put grocers on their competitive radar screen. It's a natural progression, if you put together many of the trends you mentioned in the article--time-starved consumers who still want to eat at home and are looking for healthier and/or better-tasting foods as well as for convenience and quality time.

The entire NRN 50 issue was full of really great information. Thanks.

Ann Rogers

director of public relations

WD Partners

Dublin, Ohio

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