Today at retail outlets, a smart consumer can enjoy shrimp for less than rib eye! This is big news and we need to get this message out to our customers. It is also true that we have more and more home chefs being born as we work our way back to our “Dine Out Economy”.
I recently enjoyed browsing the fresh seafood department at Central Market in Dallas, TX. Presentation, cross branding, pairings and nutritional information were all part of their effort to make the consumer stop, and buy.
At the majority of grocery locations, we have a lot of opportunity. Not just in how the valuable fresh products are preserved and presented, but in how we help the shopper stop off and choose tilapia instead of chicken for tonight’s family meal.
I encourage our readers to share their successes and thoughts. How do we make our retail seafood counters as familiar as the meat counters are? How do we position our seafood managers as mongers just as the meat man is the butcher, an expert.
