Is your supermarket about cans and boxes or food experiences?

Relevance should guide retail brand value propositions…

By Bob Wheatley

Research shows that home cooks typically learn and establish expertise around 10 menus. And while these may evolve or modify over time, the number of them tends to remain the same. Thus the items purchased – while also varying here and there – will retain a measure of continuity.

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What’s outside allures; what’s inside matters

By Bob Wheatley

Beverages made with whole fruit and vegetables provide a great tasting, portable source of nutrition. Sounds pretty good, right? Well it’s in Jamba, literally. Even so people don’t always make decisions purely on the logic driven plane of “good-for-you” – we are also emotional creatures who crave indulgence, happiness and surprise. How do you blend these two behaviors? Read on…

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Hudson Institute study confirms better for you is better for business

By Bob Wheatley

The $660 billion restaurant industry juggernaut, accounting for nearly 47% of all food dollars spent outside the home is witnessing first hand the shifts in consumer preference towards healthier choice. What’s more turns out this sea-change is good for business and in a manner of speaking “bad for business” for those who failed to dial in and promote better-for-you choices on their menus.

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