Can a food retailer fall in love with food?

From one grocery store to another, aside from the convenient location it occupies, what elevates one over the other? Not much really. Differentiation is often in marginal territory….

• Products assortments are similar.
• Aisle configuration runs the same direction.
• The perimeter features fresh items.
• The packaged products anchor the center store shelves.
• The checkout is a line.
• Items on sale will exist in most departments.
• The ice bag locker is near the entrance.

Some stores may feature fancier lighting or shinier floors but for the most part if you’ve been in one supermarket in Maine, the same experience will be had in Minnesota or Maryland. There are a few exceptions to format like Trader Joe’s that turns the frozen department into a singular art form. Dorothy Lane owns its Killer Brownies. Publix and Costco lead with great reputations. Wegmans delights with service-minded staff. H-E-B in Texas stands above with its highly curated Central Market banner and Midwest shoppers frequently laud HyVee. Sure, the Northeast’s Stew Leonard stores step ahead with grocery-as-theater.

Even at the high end such as Whole Foods or Plum Market, while the shelves feature more boutique brands and the prices to match the artisanal, locally sourced claims – everything remains strikingly familiar.

But what could happen if a grocery retailer were to fall in love with food?

What if food retail was a culinary adventure, an inspirational tour more than just an organized maze of boxes, cans and bags? Ultimately, the business end of food for shoppers would be a better dish, an adventurous menu, and an extraordinary eating experience. Yet a peek inside the prepared foods case of most supermarkets is a study in over-heated rotisserie chicken and meatloaf belly-pleasers. Maybe a Sushi bar here and there but not many are really blowing up the concept for a delight-to-the-senses food experience.

The Internet and food delivery apps already democratize access to restaurant quality cooking. Great chefy meals can be had in 30 to 40 minutes. How can a food retailer successfully disrupt a ‘been there and done that’ shopping paradigm to create memorable and engaging food and shopping experiences? Is it possible to transcend the point-and-click convenience of restaurants coming to the front door?

Well, get ‘em inside your front door!  Food is sensory. It is emotional. It could be a feast for the eyes, the heart and soul. An inspiration for the home cook. A place of learning and creativity. A tour of global flavors and cuisines. A culinary Disneyland with one theme leading to another.

• Our hypothesis is this: you can’t really deliver food inspiration if you don’t have a passion for culinary experience powered by a visceral appreciation for the magic of food and great cooking (plus adjacent standards that demand improved output from the commissary).

What meal solutions would be located near other menu options if you loved culinary adventure and were determined to help customers elevate their food experiences? People mostly shop for dinner these days. How can you help them with that objective (and we’re thinking way past the roasted birds)? Saucing is a simple maneuver that can elevate just about anything on a dinner plate – who is making that small wonder happen?

Vegetables are a constant drumbeat of nutritional guilting but remain red-headed stepchildren in the pantry because of the absence of inspired preparations (think Asian options) and the transformative flavor punch of roasting over steaming.

• Whatever the culinary muse might be and how stores could be organized differently, it just won’t happen if the executive team doesn’t start with culinary enthusiasm holding court ahead of singular devotion to SKU velocity considerations.

Let the big boxes have their 30 linear feet of cheap tissue and towels. You are too busy whipping up magic in flavor-forward finished dishes or partially prepared global menus. You’ve already dialed in the wine pairing or created an entire plant-based feast. Organizing shopping by menus or need states or cuisine varieties and thinking like a home cook to layer flavors from one department to another.  You know about the current menu burnout epidemic and thus refresh the ‘what’s for dinner’ quandary with creative easy-to-follow meal ideas and curated shopping lists.

Many will interject this just isn’t possible based on the razor thin margins of food retailing that demand fealty to carts speedily navigating the aisles with belief everyone needs to get in and out as fast as possible. Maybe the desire to get in one door and out the other quickly is fed by no real delight to be found in the whole store experience. Is the only emotional win we’re willing to serve up a grass-fed New York strip at $12.99 a pound?

Evidence of Innovation

Grocery icon Bob Mariano and his talented gustatorial co-conspirators Don Fitzgerald and Jay Owen could rightly be accused of putting culinary considerations at the center of a fascinating play on re-imagined grocery. Their Dom’s Kitchen and Market store now operating in Chicago’s Lincoln Park neighborhood is a totem to unabashed borrowing of aligned culinary brand equity by featuring Bonci pizzas, Tortello fresh pasts and Meats by Linz. You go there, you want to stay there. It’s a feast for the senses. Dom’s is really a series of innovative kitchens and menus surrounded by well thought out unique packaged food selections. What fun!

Kevin Coupe, in his epiphanous Morning Newsbeat e-newsletter reports even the largest of grocery chains, Kroger, is experimenting in their Ralph’s banner near the UCLA campus in Los Angeles with a Kitchen United collaboration. Ten restaurant brands and menus can be accessed for in-store pick-up or delivery through a ghost kitchen integration that hits a college crowd pleasing tour-de-force of prepared food options. Think of fried chicken sandwiches and Ramen bowls, sushi, pizzas garnished with a heavy nod to all of the Impossible and Beyond products that replicate a meat lovers’ greatest hits. Relevant to the trading area for sure.

All of this challenges the definition of what a food retail store could be if the owners were in love with the outcome of what they sell. When passion for food and eating experiences influences the merchandising and business decisions, there just might be an opportunity to achieve transcendence. That is a shopping experience so differentiated and meaningful the home cook runs around the store exclaiming, “you get me, you really get me!”

Food adventure springs from the heart. A store can only live and breathe the devotion to food experiences when the executive team starts there themselves. The opportunity is this: create a food shopping experience so remarkable it generates talk value, social discourse, endorsement and excitement from those so awe struck that a food store might romance the actual food.

• What’s the key to competitive advantage in a world that operates in opposition to retail visits? A shopping experience you want to keep coming back to, and not just because there’s a two for one deal on a box of Cheerios.

If creative inspiration and communication of same is what you seek, use this link to open an informal conversation with a team of marketers who love food as much as you do.

Looking for more food for thought? Subscribe to the Emerging Trends Report.

What happens when the consumer moves on and the brand doesn’t.

The pace of change these days is unsettlingly quick. Pandemic-authored forms of disruption have come hard and fast, supplemented by equally measured swings in consumer behavior, priorities and preferences. The world around us is evolving. Needs are changing. Attitudes and interests are getting a makeover. The pace of marketplace shifts is accelerating.

• We’ve entered an entirely new era of marketing challenges where consumers move more quickly than brands. This creates fractures in relevance and perceived value as businesses remain anchored to a legacy business model or said more simply, “how we’ve always done it.’

When the consumer’s wants and needs move to another location on the relevance chess board and the brand doesn’t move with them, what happens when the business suddenly finds itself at odds with its user base?

Changes now upon us –

• Modern food culture has gained new levels of sophistication.
• What food is and where it comes from is headed towards a bioengineered future.
• Health and wellness needs are now dominant preference considerations.
• Sustainability concerns have morphed to focus on climate impacts.
• Shopping patterns and behaviors are now linked to extraordinary experiences.
• Safety and security are simmering underneath a cauldron of uncertainty.
• Brand trust deficits compound while also multiplying perceived risks on the path to purchase.

Challenges that result –

• Your product portfolio hasn’t advanced to match the consumer’s evolving quality definition and expectation.
• You’re not looking hard enough at innovation driven by climate outcomes and requiring advanced bioengineering.
• Your products are not fully in sync with health and wellness lifestyle goals.
• You are still narrowly focused on clean energy as the platform for sustainability solutions.
• There’s nothing remarkable and entertaining about shopping your store.
• You haven’t answered the bellwether safety and security issues swaying your users.
• You haven’t placed trust creation at the core of your strategic marketing plan.

New brands are stepping into the gap

Where there’s a lingering need, others will step in to fulfill it. The world is ripe for entrepreneurs who wish to serve these evolving needs creating a business environment founded on new definitions of what scale is; value propositions that re-write the rule book on average cost of goods; and what people will pay for entirely new and higher standards of quality. Brand narratives are moving to focus on purpose and values while historic brand stories remain tethered to feature/benefit selling.

When people change, if you don’t change with them, you’re in trouble.

This summer I attended a backyard community barbecue where the entire menu was a trip into Korean culinary culture. It was mesmerizingly good, a welcome departure from hot dogs and burgers, and an eyeopener on flavor interplay between sweet (sauce) and sour (kimchi). The novel ingredients were off the charts delicious and created a learning moment.

The lesson: once people have experiences that alter their world order and concept of what’s important, tastes good or matters to their sense of values and beliefs, it’s nearly impossible to go back to the old behavioral patterns.

Food culture refinement is fueling change

You just know expectations on what great food is like are shifting when more sophisticated menus and unique global taste experiences start showing up at the corner neighborhood bar – gastropubs are getting Michelin stars!! We are awash in cooking competitions, chef authored packaged artisanal foods, fancy meal kits, and preoccupation with fresh local food ingredients that require preparation skills.

As people acquire knowledge and experience, perceptions shift. The lowly Brussel sprout, and veggies generally, enjoy a renaissance as cheffy preparations take this mini-cabbage (same species of plant – the brassica oleracea) sulphur bomb to new heights of flavor transformation with cured meat and high temp roasting to caramelize the leafy exterior. Cooking techniques magically alter a one-time musty vegetal eating experience with deeper umami flavors.  

The American palate is maturing alongside growing enthusiasm for more complex and layered food preparations and menus. Are food brands right there with them helping share the future of food, or mired in a legacy infrastructure of ultra-processed preparations that lean too heavily on fat, sugar and sodium to drive their appeal?

While popping open a bag of potato chips is still a common snack time ritual, people making their own chips from scratch isn’t out of the realm of possibility either. Food culture in America is rapidly evolving with raised expectations for tastes, flavor profiles and gustatory adventures.

When food experience is driven by ingredients

The basic legacy concept behind packaged food solutions is convenience, an effort to reduce or remove preparation from the equation. But what happens when millions of consumers get a taste of the very flavor layering techniques that make chefs the culinary superstars that they are? Lockdowns helped push people to their stoves. It’s hard to go back to standard boxed mac and cheese when you’ve enjoyed the outcome of informed cooking mixing a béchamel sauce with aged gouda and lardons to envelop an elbow noodle in indulgent magic.

It’s even harder to dismiss these developments when observing 12-year-old kids on FoodTV’s “Chopped Junior” show whip out a wine reduction sauce for pan roasted halibut in under five minutes? Suddenly an otherwise neutral, bland tasting fish rises to a new position in flavor town at the hands of a tween. Does this not signal a change in how we see food ideas, expectations on preparations, romance around the possibilities of better food experiences?

Ingredients take center stage in menus. Packaged products with reimagined ingredients not slavishly tied to what’s cheapest have this incredible competitive advantage of being able to tell their product creation story proudly. This is happening at a time when that’s exactly the kind of behind-the-curtain tale consumers want to know.

How to disrupt yourself

One sure-fire way to guide innovation, restaging, re-purposing and reimagining what your brand is on earth to accomplish – is putting the consumer at the center of your strategic planning and product development strategies.

• This is harder to do than it sounds because businesses often reflexively sit in service of their legacy brick and mortar infrastructure, supply chain traditions and sensibilities around average retail pricing.

When the consumer is willing to pay more for demonstrable upgrades in quality, where is that coming from? It is the very knowledge they’ve acquired through elevated food experiences where they learn about the relationship between better ingredients and better taste – and often healthier food outcomes to boot. The added spend equals sufficient added value.

Every food and beverage brand should be led by food culture anthropologists, scanning for the sea changes at a time when shifts are occurring more rapidly. We’ve reached a point where the consumer will inevitably move on while the brand plays catch-up or suffers relevance declines.

• When values change and the consumer wants unique, customized higher quality food experiences, you don’t want to find yourself at odds where you end up fighting them to stay put. Sure enough, a new brand will hit the radar to answer their call for quality innovation.

If you want to stay ahead of developing trends, be sure to register here for the Emerging Trends Report. If you’d like to discuss how your brand and business might evolve to stay ahead of food culture changes, use this link to say hello and invite an informal conversation!

Looking for more food for thought? Subscribe to the Emerging Trends Report.

Food retail dream team brings shoppers some “wow!”

The world does not need another conventional grocery store. There are plenty of them offering similar, somewhat rote and unremarkable shopping experiences and product assortments. One to another they defy uniqueness and differentiation. Food retail legend Bob Mariano and his long-time partner Don Fitzgerald teamed with DOM Capital Group owner Jay Owen to reinvent the Chicago food retail landscape. Again.

The food retailing industry has long admired Bob Mariano’s penchant for innovation when his namesake Mariano’s chain emerged in 2010 as a refreshingly-elevated concept in the Chicago area grocery game. Mariano, who described his new retail banner as “the first time I’ve had the opportunity in my career to invent a retail concept from a blank sheet of paper,” deftly integrated foodservice experiences with a decided heavy lean into an improved fresh and perishable food assortment and tasting station-oriented shopping experience.

After selling the Roundy’s parent company in 2015 to Kroger, Bob Mariano departed the Chicago retail scene for a while, apparently to go think creatively about where the food retail innovation ball should roll next.

Now Dom’s Kitchen & Market arrives in Chicago’s Lincoln Park neighborhood as a 17,800 square foot, tightly edited and curated deep dive into food adventure. It is shopping as entertainment with a big helping of culinary inspiration and a side order of education for erstwhile home chefs. “For the most part grocery shopping is functional and stock-up driven,” said CEO Don Fitzgerald, “Our new concept is built around what we can do to deliver food discovery, experiences, culinary exploration and maybe learning a thing or two for people who love food.”

Dom’s is first and foremost a food destination. As you walk in, guests see a hybrid of multi-faceted food service options featuring top quality menus ranging from “The Stackup” for elevated sandwiches, “The Hearth” if you feel like outsourcing cooking chores for dinner and “Gohan” to sample Asian specialties like Yuzu Salmon and Katsu Sando. Nearby is “The Plant Butcher” station for creative salads and yes, butchering veggies to customer specs.

“We are not a replacement for traditional grocery,” Fitzgerald reports. “Our core shopper is really someone who has a passion for food, who is interested in taste experiences, wants to explore new cuisines, learn and has high standards about the quality of the ingredients they use.” He said he expects people will come to Dom’s for a quality sandwich and sip a glass of their favorite wine, all while ordering paper towels and dishwasher soap from Amazon on their phone.

“You’re coming to Dom’s for lunch or picking up dinner. You are doing your perishable shopping here for high quality produce, bakery and meat. We also expect to serve events and occasions like an anniversary, job promotion, graduation, birthday with wine and cheese or a Bonci pizza,” says Fitzgerald.

The center store is a curated assortment of higher-quality packaged foods, some of them hyper local as evidenced by plans to feature endcap displays of new and emerging food brands born at The Hatchery, Chicago’s food incubator and laboratory for aspiring entrepreneurs.

On opening day a power aisle end cap featured Dom’s specialty coffee. It was a fan of the cards toward their plans to develop a deeper offering in private label products that will build the Dom’s brand, thus helping the company more fully express its core culinary mission.

Think big

If history is any indicator, the Dom’s executive team has no small plans and will be working to add new locations around the city and eventually beyond Chicago. “Dom’s is very much a neighborhood concept, a smaller retail footprint where the decisions we make about what’s on shelf are extremely important,” said Fitzgerald. “While we have a template certainly, each Dom’s location will be a mirror of the community where it resides, and the assortment decisions will reflect what we think shoppers in the trading area will want.”

Fitzgerald says they eschew the typical food retail business model dependent on large cap CPG promotional spending. “We won’t be relying heavily on price promotions to deliver volume. That’s not our business. Our goal is to earn loyalty based on the strength of our unique shopping experience.” That shopping experience is best represented in “The Chef’s Table”, a presentation area where visiting celebrity chefs will come to conduct classes on menu ideas and food preparation techniques. “We just had a session on how to properly cook a steak and I learned I’ve been doing it wrong my entire life,” he said. “Teaching will be core to our concept.”

For that matter meat is yet another example of stepping up a notch. Dom’s is sourcing its fresh meat from the same supplier that serves Gibson’s restaurant, one of Chicago’s most respected and beloved steakhouses.

Safety first

Dom’s is the first EcoLab Science Certified food retailer in the state of Illinois. EcoLab is servicing Dom’s with training, sanitation materials and best practices guidance. Dom’s will be audited for compliance to EcoLab’s industry-leading standards of cleanliness. “We want to be the safest, healthiest place to shop and embed that commitment in our culture from day one,” said Fitzgerald.

“When our shoppers leave here, we hope they say, ‘Wow. That was special. That was fun. This was worth my time,’” he said.

If opening week crowds are any measure, people are resonating to Dom’s food shopping-as-entertainment concept, a truly unique addition to the Chicago area’s food retailing landscape.

Looking for more food for thought? Subscribe to the Emerging Trends Report.

Food and beverage brands can take the lead as coach and guide

Your brand’s best opportunity for real engagement occurs when consumer need and your expertise overlap at precisely the right moment. And that moment is now.  It’s here, we’re in it. You have an opportunity to become a trusted partner, a useful resource, at a time when families are running out of menu ideas and kitchen fatigue is setting in.

• We’ll provide guidance on what to do, but first let’s take a look at what’s happening right now that creates this important opening for brands to build a more meaningful relationship with their users.

Consumer research continues to reinforce a significant shift, and likely permanent change, to an increase in at-home meal preparation occasions. The pandemic has prompted millions of families to get back into the kitchen full time. Working and schooling from home makes this a three meal a day duty. Some are new to this culinary endeavor and the learning curve is upon them. Cooking veterans consistently have to devote more time and attention to laboring over the stove.

According to a recent “COVID-19 Impact on Eating” report from The Hartman Group, 93% of dinner eating occasions are prepared and consumed at home.

• Even more amazing is the surge in lunch; 81% of occasions are occurring at home.

• Dinner menus involving ‘heavy’ preparation are at 31% of occasions, up 9 points from a year ago, while lunch occasions requiring moderate preparation have jumped to 33%, up 14 points from 2019.

In sum, despite the dramatic falloff of restaurant eating events, Americans are choosing to cook rather than outsource their meals. The research also reveals that 33% of all eating and drinking occasions are in service of health and wellbeing objectives – no surprise given the elevated importance of health and wellness. People are purposefully making an effort to protect their immune systems while the pandemic continues to ravage the nation.

Kitchen burnout is a reality and it has arrived

Food, beverage and food retail brands are afforded an extraordinary opportunity to become a useful coach and resource for home cooks. This comes at a time when they not only need inspiration and instruction but personal encouragement and emotional support as well.

Considering people are spending more time at home, menu creation has taken on a new significance and importance for families. Previous studies of home cook behaviors determined that most have a repertoire of roughly 10 dishes they know well and will continue to keep in rotation. However, after months and months of repeat visits, menu weariness sets in as home chefs run out of ways to freshen their tried and true dishes.

Reinforcing the permanent home cooking shift is health and wellness aspirations

Alongside this cooking-from-necessity condition is a growing appreciation that home cooked meals are generally:

• Healthier, more nutritious
• Portion controlled
• Completely customized
• Convenient to scheduling
• Safer
• And can be functionally curated to support health and wellness objectives

Being relevant to consumers is the precursor to creating authentic engagement opportunities with them. What consumers are experiencing now puts your brand in an enviable position to be useful and helpful at a moment of real need.

“During this worrisome time many have re-discovered latent cooking expertise and more than a few have developed newfound culinary skills, but also most are feeling a bit weary and are reporting varying degrees of family meal fatigue. Our meal preparation muscles are tired, tested and stretched. Still we know the nutritional and family functioning benefits are out there awaiting us,” wrote David Fikes in a recent The Food Industry Association report ahead of their annual National Family Meals Month promotion in September.

“In other words, now, when we’re tired, we most need the encouraging words of an inspiring trainer urging us to push beyond the fatigue, work through the discomfort and get reenergized about family meals, if we wish to reap the solid benefits they hold for us in terms of health, happiness and well-being,” he said.

Perfect moment for the most effective brand content strategy

Storytelling is best served when proper roles are recognized and respected. Consumers want and need to be the heroes of their own life journeys. The brand’s optimal function in this scenario is as coach and guide. That’s precisely what is required here. Your ability to step in with emotional support, inspirational culinary ideas and guidance on preparation skills and innovative cooking techniques will help consumers save time and avoid mistakes.

• Your goal is to make the home chef more successful and comfortable in their kitchen-centric calling.

How to optimize this moment for connection and relationship building

Empathetic voice

Now is the time to put the brand ‘in league’ with the consumer by acknowledging the frustrations and burnout they may be feeling after months of constant meal preparation. It gets tough after the entire family is around the dining room table nearly seven days a week for months with no end in sight.

Food is an emotional category

Food consumption is enjoyable, social, indulgent, and can be transformational. This isn’t just about skills and cooking temperatures, it’s also about the table, experimentation, creativity and taste experiences.

Keep it simple

People literally run away from complexity and communication that taxes their brains. People are hardwired to avoid burning mental calories, so ideas and menus need to be presented simply, clearly with an eye towards simplifying what people must tackle in the kitchen.

Video and webinar are the right mediums

Harness the incredible capability of video to marry instructional or emotive words with pictures to amp the entertainment value. This will help people better understand through visual demonstration what they should be doing to bring great food to life.

Credible experts can help

Chef voices can elevate the conversation and add viewer interest to what you produce. As we said earlier, people now see food as a direct channel to improving their own health and wellbeing. Outside experts in nutrition and wellness add more authority to what your presenting. People are more likely to respect credentialed third-parties than in-house voices.

Social proof and trust creation

Consumers love to hear from other consumers. Employ your social channels to engage the community in sharing their own culinary content, recipes and ideas. People are far more likely to engage their peers before they’ll accept the assertions and claims brands make.

Transparency

Consider virtual farm visits with your suppliers and an opportunity to hear the personal stories of the families who create the ingredients you use. This serves as a transparency mechanism where customers get to see first-hand how your ingredients are sourced and then how your recipes are created.

Don’t wait

Now is the time to create a content calendar and begin operating in service of your customers during their time of need. With work-at-home looking like an ongoing condition and schooling- from-home likely to occur for many young people in the fall, kitchen and menu burnout isn’t going away any time soon.

This is a time for experimentation and openness to trying new flavors and cuisines. With the tried and true dishes most home cooks repeat losing their luster, people are gravitating to new experiences. In light of this condition, they need the guidance and expertise you can provide to bring new food ideas to the table.

Need help creating and building a strong culinary content calendar and fresh creative assets optimally messaged to engage home cooks in the right way? We can help! Let’s discuss your needs in greater detail.

Looking for more food for thought? Subscribe to the Emerging Trends Report.

Mining the resurgence of scratch cooking

The kitchen is mounting a serious popularity comeback as consumers increasingly opt for meals at home over meals cooked somewhere else. While digital grocery buying is on the rise, the net outcome of what’s purchased, regardless of shopping channel, ends up sooner or later in a sauté pan on a cooktop.

Yes, it’s true in our online, connected world – in five to seven years, and maybe sooner – 70 percent of consumers will be purchasing food and beverage products online. That ladders up to more than $100 billion in transactions by 2022, according to Nielsen Digital Imperatives report.

• Of note: we’ve already arrived at the end of borders, boundaries and lanes in channel shopping behaviors. Omni-channel shopping is simply a reflection of the increased comfort level with buying fresh and perishable foods online – the last remaining barrier to crumble in favor of e-commerce growth. What lies ahead is the demand for fluid, seamless shopping experiences as needs and preferences move from mobile ordering to in-store exploration, from delivery to squeezing your own tomatoes – all inter-changeably.

Whether brick and mortar food retail is optimally positioned for this reality is unclear. What is crystal clear, however, is a shift in supermarket business models from selling e-commerce friendly boxes, cans and bags off shelves at velocity, to answering preferences for navigating the perimeter fresh grocery departments. This is where consumers increasingly labor to solve real-time meal and menu needs using ingredients they expect to cook. Shop at 5 pm and eat acquired food at 7pm.

Adventures in culinary experience – at home

According to The Hartman Group’s “Transformation of the American Meal” report, seven out of 10 consumers currently eat scratch prepared meals at home. “Americans tend to agree that the best meal – the healthiest, tastiest and most emotionally satisfying is a freshly cooked homemade meal,” reports Hartman.

This makes absolute sense:

1. Fresh, real foods are seen as healthier and higher quality. These items involve cooking.
2. People want more control over ingredient quality, preparations and portion sizes; this includes seasoning and sweetening decisions.
3. The emergence of meal kits also helps simplify the menu decision and the cooking process with partially prepped ingredients.
4. Popularity of cooking shows and food websites/blogs, reveals the growing fascination with creativity and learning in food preparation and skills development.

Cooking is back with a vengeance. Scratch cooking behaviors will vary in intensity and commitment from heat-to-eat prepared meals to creating an entire menu from whole foods. Somewhere in the popular middle are meal recipes that combine fresh food ingredients with some packaged or pre-made items such as pasta, stocks and baked goods.

However you slice it or dice it, this is a bona-fied banquet of opportunities for food and beverage companies wanting to forge deeper relationships with consumers. How? By helping enable their passions in the kitchen.

While food choices and possibilities are more abundant than ever before, time and energy continue to grow scarce. With time scarcity is the increased need for guidance, ideas and support in various forms that help consumers achieve their culinary passions (if not their day-to-day meal preparation needs) with minimal frustration.

The friction for consumers grows in tandem with increased shopping trip frequency for smaller, meal-focused baskets. People don’t really know what they’re having for dinner, the most considered and mentally taxing meal of the day, before it’s just about time to sit down at the dinner table. What’s emerged is just-in-time food shopping aimed at creating a menu. Food retailers need to solve the meal trip phenomenon with more convenient in-store experiences (grab and go kits). Navigating a 60,000 square foot store for five to seven items will increasingly drive food shoppers online for easier click and collect or shortened delivery windows.

We know that brand building in the consumer-control era begins first with empathy for shopper needs and interests. If a food or beverage brand wants to forge a deeper relationship, it will be founded on becoming more meaningful and valuable. It’s clear the opportunity here is to help solve these recurring ‘what’s for dinner’ challenges.

The cornucopia of food brand marketing solutions:

• Meal ideas, menus and shopping lists
• Assistance with recipes, preparation steps and enhancing cooking skills
• Creating or enabling in-store culinary events and tasting experiences
• Building social channel communities of like-minded home cooks sharing ideas, experiences, hacks and recipes
• Creating culinary clubs and educational experiences to inspire new food adventures and experimentation
• Marrying kitchen tools with the food to enhance reliable, optimal outcomes –especially in baking where precision is essential
• Considering culinary lifestyle marketing strategies that surround the consumer in their areas of interest and passion from health and wellness to global taste exploration

Message and content creation opportunities here are virtually boundless. The opportunity to be relevant and valuable is compelling. But to be sure, this is one of those moments when brand voice and authenticity will ultimately separate the winners from the posers.

If your organization lacks a fundamental passion for food and culinary experience, it’s doubly hard to bring relevance and proper context to marketing communication. Consumers are amply able to identify the genuine from the artificial.

If your organization breathes the love of food and food experience, it will manifest in the quality of communication that drives brand value and engagement levels. Consumers will reward food brands that align with their needs by opting in to user communities.

It is, indeed, the Golden Era of food marketing.

Looking for more food for thought? Subscribe to our blog.