1. Fresh Convenience Global best practice examples By Nicole Parker-Hodds
Associate Analyst
Planet Retail Ltd | April 2012

2. All images ©Planet Retail Ltd unless otherwise stated.
Fresh Convenience
Nicole Parker-Hodds
Associate Analyst
As consumers become increasingly time-starved and price conscious, a good convenience range is becoming ever more important for retailers and foodservice operators. This report shows best practice examples from around the world.
All images ©Planet Retail Ltd unless otherwise stated.

3. Contents
Introduction
Europe
Asia/Australia
North America
Conclusions

4. 1
Introduction

5. 1
Introduction
Foodservice operators, retailers and suppliers need to keep up with consumers’ changing preferences by focusing on fresh convenience.
Fresh convenience is becoming a key battleground between retailers and foodservice operators, often blurring the distinction between the two.
Focusing on fresh convenience is fast becoming a priority for many companies as it enables them to:
Differentiate their offer outside of the more standardised ambient grocery ranges.
Tap in to consumers’ growing concern about the healthfulness, wellness, and animal welfare aspects of their food.
Align with government policies and regulations aimed at promoting fresh, healthy food, e.g. recent introduction of new calorie labelling in the US.
Exploit wider socio-demographic trends favouring convenience, such as a rise in single- person households, an ageing population and busier lifestyles.
Attract new customer groups by moving upmarket or offering different product types, e.g. McDonald’s introducing McCafé.
To keep up with these standards, foodservice operators and retailers need to provide freshly made products and to provide transparency.