Catering to This Year’s Holiday Trends

Database Marketing Group


Smarter Marketing

Wednesday, October 5 2016

Who’s making the Thanksgiving stuffing this year?

Article originally found on supermarketnews.com

Holiday catering services are growing as more consumers are willing to let someone else handle the cooking, retailers SN spoke to said. That increased business requires strong coordination across stores and departments, as well as knowing what consumers want and how to handle their requests.

Woodland, Calif.-based Nugget Markets has seen double-digit growth in holiday catering, according to Executive Chef Stazi Dulman. Last year, the retailer sold about 750 meals over the fall and winter holiday season.

Nugget’s holiday package meal includes a 12- to 14-pound Diestel turkey and a choice of stuffing, potatoes, root vegetable, green beans, cranberries, gravy and rolls.

“Our cornbread stuffing is a huge, huge draw. All of our green beans, especially our casserole offering, are a big draw. Our gravy is made from scratch using ABF [antibiotic-free] stock from poultry locally sourced. So at each store it’s made fresh with each season. So that’s in fairly high demand as well,” said Dulman.

“It’s the most traditional things that typically get the most draw.”

Customers at Tops Friendly Markets, Williamsville, N.Y., also look for a traditional meal for the holidays.

Susan Durfee, Tops’ director of deli and prepared foods, said she believed “that there’s a lot of families that they’ll still have the traditional turkey or ham and the mashed potatoes and green bean casserole, but it’s not necessarily Grandma’s recipe anymore. That as long as you’re offering them a good value and good product, everybody’s happy. And it saves them possibly two days of cooking.

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