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Partnership for Quality: Revolutionizing Quality Management from Field to Shelf
From a retail point of view we are all working for the same customer; the consumer that walks into a supermarket and that buys the products we produce and distribute. We have to surprise her everyday by giving her excellent products at competitive prices. To quote Feargal Quinn of Superquinn supermarkets in Ireland; we have
A Taste for More: Creating Consumer Value in a Recession
This year retail competition is more fierce than ever. As the recession hits consumer’s wallets, retailers have collectively moved into battle mode. Price pressure is larger than ever. We have all long known that the easiest way to increase value for retailers is by reducing the buying price. And in a fresh produce world of
Great Flavor Increases Consumption
Four years after the introduction of the Michelin stars, in 1930, Americans spent 3% of their disposable income on food in restaurants. By 2010 that percentage had increased to 4%. Not much, you might say. However, during that same period the share of income spent on “food at home” gradually declined from 21% to 6%.