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One of the keys to success can be as simple as: “location, location, location.” For developers of new beverages, the phrase is not as cliché as it sounds. Not only are consumers shopping across more channels than ever, retailers are offering more spaces for beverages, too.
As restaurant operators continue to recover from the effects of the recession, fast-casual restaurants have received positive marks from analysts. According to Chicago-based Technomic Inc.’s 2011 Top Fast-Casual Chain Restaurant Report, the foodservice segment outpaced the rest of the restaurant industry in 2010, with the top 100 chains growing 6 percent to nearly $18.9 billion. The total units grew 3.9 percent, which was slower than last year, but faster than other dining segments, according to the report.
Technology has made nearly everything shoppable in recent years, from billboards to social media sites. If the 2010 holiday shopping season was any indication, it’s serving as an increasingly important tool for consumers making purchasing decisions. This past holiday season marked the point when smartphones and other interactive technologies switched from “novelty to something that the average shopper [was] excited about because of the utility that technology affords,” says Alexandra Smith, a global analyst at Chicago-based market research firm Mintel International Group.
The grocery store segment consists of equal parts of decline and optimism. According to a grocery store retailing study published in July 2010 by Chicago-based Mintel International Group, the grocery products market grew by just 0.6 percent in food, drug and mass merchandise outlets. This market includes bakery, dairy, deli, edible, frozen foods and drinks, general merchandise, health and beauty items, and non-edible products, but excluding alcohol beverages.
Hendrick’s Gin invites consumers to experience the world inside its bottle. (Photos by Jennifer Haderspeck)
Available On Demand Learn how to reduce costs and energy use by enabling high oil load emulsions, eliminating the need for weighting agents like brominated vegetable oil (BVO).
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This book addresses the principles of cleaning operations, water supply issues and the science of detergents and disinfectants.