{"id":6451,"date":"2020-01-01T12:00:00","date_gmt":"2020-01-01T17:00:00","guid":{"rendered":"https:\/\/40.87.96.138\/?p=6451"},"modified":"2020-01-01T12:00:00","modified_gmt":"2020-01-01T17:00:00","slug":"hissho-sushi-makes-sushi-a-destination","status":"publish","type":"post","link":"https:\/\/staging.hisshosushibeer.bar\/my\/2020\/01\/01\/hissho-sushi-makes-sushi-a-destination\/","title":{"rendered":"Hissho \u1006\u1030\u101b\u103e\u102e\u101e\u100a\u103a Sushi \u1000\u102d\u102f Destination \u1015\u103c\u102f\u101c\u102f\u1015\u103a\u101e\u100a\u103a"},"content":{"rendered":"\n

Article Originally Published in Deli Business Magazine, click here to read the original<\/a> (see pg. 25)<\/p>\n\n\n\n
\n\n\n\n

Deli entr\u00e9es have evolved and become higher end to better compete with restaurant offerings<\/em><\/strong><\/p>\n\n\n\n

Prepared foods have definitely been taking over deli departments, not only creating meal destinations that are giving today\u2019s restaurants a run for their money, but also raising basket rings for retailers.<\/p>\n\n\n\n

New York City-based market research firm Nielsen reports that in the 52 weeks ending Oct. 26, 2019, prepared food dollar sales totaled close to $30 billion, a 3.8 percent increase from the same period a year prior.<\/p>\n\n\n\n

\u201cIn general, we are seeing that consumers expect to have it all, including products that offer indulgence with healthful characteristics that feed the desires of today\u2019s consumers at home,\u201d says Sharon Olson, executive director of Culinary Visions, based in Chicago. \u201cHealthful, delicious, accessible and sustainable menu offerings are driving foodservice and of course, that would also apply to the supermarket deli, as well.\u201d<\/p>\n\n\n\n
\n\n\n\n
\n\n\n\n

Entr\u00e9e Evolution<\/h4>\n\n\n\n
\n\n\n\n

What we\u2019ve been seeing in the last four to five years is an evolution into prepared foods destinations.<\/p>\n\n\n\n

\u201cThis can be a separate segment in the store in some cases, but it depends on the store format,\u201d says Eric Richard, industry relations coordinator for the Madison, WI-based International Dairy Deli Bakery Association (IDDBA). \u201cStores are taking on different types of programs, such as in-store dining.\u201d <\/p>\n\n\n\n

What\u2019s driving this is changing consumer eating patterns. More people want convenience and prepared food options, and the perfect time for picking up a meal is during a grocery shopping trip. Rather than the quintessential sandwiches or pizza, shoppers are seeking healthier fare, including plant-based entr\u00e9es, foods sourced locally and unique, upscale fare typically found in restaurants.<\/p>\n\n\n\n

\u201cRestaurant trends are transcending to supermarket delis,\u201d says Richard. \u201cRetailers are in a good position to compete with restaurants.\u201d A robust menu with new ideas is not a necessity, but a focus on flavor and doing a few things well are key. \u201cThose embarking on a successful prepared foods program need to compete with restaurants of all types,\u201d he says.
<\/p>\n\n\n\n

\"\"
Hissho Sushi Dazzling Dragon Roll<\/figcaption><\/figure><\/div>\n\n\n\n

\u201cCustomization and personalization are very important to take prepared food programs to a new level.\u201d While one customer may want to explore different options, another\u2019s goal may be to get in and out quickly. Providing both experiences can expand a program\u2019s demographic to both types of consumers. <\/p>\n\n\n\n

\u201cFrom our experience, supermarket delis are evolving into a destination for
shoppers, where they can find innovative entr\u00e9es with authentic flavors that are fresh, healthy and satisfying,\u201d says Breana Jones, director, marketing and sales at Hissho Sushi, based in Charlotte, NC. \u201cThey want more convenience, flexibility and variety in prepared meals.\u201d<\/p>\n\n\n\n

Entr\u00e9e items are becoming more sophisticated in the deli in terms of product, packaging and merchandising. \u201cThe products have moved from standard and traditional recipes to more premium ones with specialty ingredients and flavors that cater to today\u2019s more demanding palates,\u201d says John McCarthy, senior brand marketing manager, Reser\u2019s Fine Foods, Beaverton, OR. \u201cThere is also a greater variety of entr\u00e9es available in both
bulk and pre-pack. New meal kit packages are now offered that allow consumers to customize their meals.\u201d<\/p>\n\n\n\n

Delis today are creating meal solution sections where entr\u00e9es are sold next to complementary items, such as sides and salads, to make it easy for consumers to quickly pick up dinner on busy weeknights. Whereas in the past, food was eaten for fuel, today it\u2019s more about the experience.
<\/p>\n\n\n\n

\"\"
Hissho Sushi Osaka Monarchy Platter<\/figcaption><\/figure><\/div>\n\n\n\n

\u201cThis is an important factor to keep in mind from a retail standpoint, to give
consumers an experience,\u201d says Larry Montuori, vice president of sales, Nuovo Pasta Enterprises, Stratford, CT.<\/p>\n\n\n\n

In the last 12 to 24 months, there has been an influx of take-and-bake and quick-serve entr\u00e9e foods and meals within the supermarket deli.<\/p>\n\n\n\n

\u201cMost stores offer pre-made entr\u00e9e options, but some do offer self service
or make-your-own options,\u201d says Derek Skogen, senior product manager, Placon, Fitchburg, WI. \u201cToday\u2019s consumer is looking for a convenience type meal solution that does not require a lot of time and is easy to prepare.\u201d<\/p>\n\n\n\n

Most stores have a dedicated space to an entr\u00e9e or meal kit section that includes items prepared in the store deli area. \u201cRather than having a supermarket deli customer put fried chicken, a vegetable and starch in a separate self-serve bag or container, they can now easily grab an entr\u00e9e that includes all items, and it is much more appealing than a frozen dinner and, in most cases, has been freshly prepared the same day,\u201d says Skogen.<\/p>\n\n\n\n
\n\n\n\n
\n\n\n\n
\n\n\n\n

Trends & New Products<\/h4>\n\n\n\n
\n\n\n\n
\"\"
Hissho Sushi Spicy Pepper Roll<\/figcaption><\/figure><\/div>\n\n\n\n

Customers are seeking meal solutions that are quick and convenient.
As a result, Hissho Sushi created new, innovative rolls that not only deliver
on taste, but also fulfill the health standard more shoppers are searching to find.<\/p>\n\n\n\n

This year, the company unveiled its Spicy Pepper Roll and Veggie TNT Rolls made with a plant-based protein to serve as the \u201ctuna\u201d \u2013 a roasted bell pepper.<\/p>\n\n\n\n

The company also has launched three light salads to complement its sushi rolls and complete families\u2019 meals. The new Zesty Cucumber Salad, Ginger Edamame Salad and Banzai Crab Salad can serve as a side for any lunch or dinner roll.<\/p>\n\n\n\n

In addition, its offerings now include six poke bowls and stuffed dumplings for a Dim Sum menu. A number of new deli entr\u00e9es have reduced the amount of artificial ingredients and now offer cleaner ingredient lists.<\/p>\n\n\n\n

\u201cWe are also seeing different portion sizes in pre-pack entr\u00e9es to cater to the different consumer household sizes,\u201d says McCarthy at Reser\u2019s.<\/p>\n\n\n\n

Reser\u2019s recently launched three entr\u00e9es in the deli\u2014Baked Ziti Bolognese, Baked Chicken Broccoli Cheddar, and Baked 5 Cheese Macaroni\u2014that are fully baked for a homemade taste and appearance without any prep. These entr\u00e9es also come in a tray that is safe to heat in the microwave or oven so they can go directly from fridge to oven for added convenience.<\/p>\n\n\n\n

Nuovo Pasta is relaunching its pesto line and debuting traditional sauces like marinaras, alfredos and putenascas.<\/p>\n\n\n\n

\u201cThere has been an evolution with prepared food companies launching more gourmet side dishes that retailers can put together in commissaries,\u201d says Carl H. Cappelli, senior vice president of sales and business development, Don\u2019s Prepared Foods, Schwenksville, PA.<\/p>\n\n\n\n

The company has launched five globally-inspired gourmet sides. <\/p>\n\n\n\n

\u201cThere are trends with Middle Eastern, Asian and Latin American flavors, but comfort foods remain big in the U.S.,\u201d says Cappelli. \u201cThe other big trend is prepared or heat-and-eat foods with little to no prep needed. <\/p>\n\n\n\n

\"\"
Hissho Sushi Salmon Lover Roll<\/figcaption><\/figure><\/div>\n\n\n\n

Consumers also are seeking clean products with no artificial flavors, colors or preservatives.\u201d There\u2019s been an evolution from plated meals to chef-inspired meal kits. Now retailers are taking the cue and chains like Kroger, Publix and Whole Foods are jumping on that bandwagon.<\/p>\n\n\n\n

Over the past 12 to 24 months, Placon has launched a variety of products within its HomeFresh Entr\u00e9e product line. This provides a variety of options, ranging from one- to three-compartment bases that can
hold 8 up to 40 ounces of hot or cold foods. Keep in mind that most consumers don\u2019t know what they are having for dinner tonight let alone in the next few days.<\/p>\n\n\n\n

\u201cSo it is critical to properly merchandise entr\u00e9es next to sides, salads and complementary dishes to create a meal solution center,\u201d says Reser\u2019s McCarthy. \u201cIt is optimal to provide simple meal ideas using shelf signage or tear sheets at the shelf that pair an entr\u00e9e with a side and a salad, etc. for a
complete meal and offer special meal deal bundle pricing to make it as simple as possible for consumers.\u201d<\/p>\n\n\n\n
\n\n\n\n
\n\n\n\n

Marketing for Moving<\/h4>\n\n\n\n
\n\n\n\n

There are a couple approaches, including providing an all-in-one solution and cross merchandising with other foods.<\/p>\n\n\n\n

\u201cOn the one hand, there\u2019s a basic level with rotisserie chicken, sides, a roll and beverages,\u201d says Eric LeBlanc, director of marketing, Tyson Foods, Springdale, AR. \u201cCross merchandising is fresher, yet you can only do this with so many meal solutions at a time.\u201d<\/p>\n\n\n\n

Tyson recently worked with a retailer on co-merchandising, and by messaging outside the store, sales increased between 15 and 20 percent.<\/p>\n\n\n\n

Retailers also can rotate a meal special each night or provide the components for a meal, such as chicken tenders, sub rolls, Mozzarella cheese and spaghetti sauce for a chicken Parmesan sandwich.<\/p>\n\n\n\n

\u201c[The mindset is] how do you take something that\u2019s not exciting on its own
and make it into something that feels like another meal or dish,\u201d says LeBlanc. \u201cFor example, combining buffalo wings, Hawaiian rolls and ranch dressing for a buffalo chicken slider. All you need is three ingredients, and it feels like a completely different meal.\u201d<\/p>\n\n\n\n

To ensure that messaging thrives, Hissho turns to its trained chefs to connect directly with shoppers inside the deli area and capture audiences through education of its menu, tastings and samples.<\/p>\n\n\n\n

\"\"
Hissho Sushi Chefs<\/figcaption><\/figure><\/div>\n\n\n\n

\u201cRetailers need to make it easy for consumers to find what they\u2019re looking for and provide vegan\/vegetarian options, entr\u00e9es for meat eaters, and items to accompany entr\u00e9es like French bread and grilled chicken, salad,\u201d says Cappelli at Don\u2019s. \u201cIt should be easy for them to find meal solutions to meet everyone\u2019s needs.\u201d<\/p>\n\n\n\n

Utilizing social media brings tremendous value with deli prepared food marketing programs and is something all stores should be engaging in.<\/p>\n\n\n\n

\u201cIt\u2019s up to the individual chains to put the focus and concentrated effort on prepared foods departments,\u201d says Richard at IDDBA. \u201cWe\u2019re seeing new builds within supermarket chains where there is a much greater focus on this segment than in the past, and we predict that will continue to grow.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"

Article Originally Published in Deli Business Magazine, click here to read the original (see pg. 25) Deli entr\u00e9es have evolved and become higher end to better compete with restaurant offerings Prepared foods have definitely been taking over deli departments, not only creating meal destinations that are giving today\u2019s restaurants a run for their money, but also raising […]<\/p>\n","protected":false},"author":10,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[65,62],"tags":[377,375,378,108,363,364,366,72,379,381,371,372,380,373,376,374,78,218,393],"_links":{"self":[{"href":"https:\/\/staging.hisshosushibeer.bar\/my\/wp-json\/wp\/v2\/posts\/6451"}],"collection":[{"href":"https:\/\/staging.hisshosushibeer.bar\/my\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/staging.hisshosushibeer.bar\/my\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/staging.hisshosushibeer.bar\/my\/wp-json\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/staging.hisshosushibeer.bar\/my\/wp-json\/wp\/v2\/comments?post=6451"}],"version-history":[{"count":0,"href":"https:\/\/staging.hisshosushibeer.bar\/my\/wp-json\/wp\/v2\/posts\/6451\/revisions"}],"wp:attachment":[{"href":"https:\/\/staging.hisshosushibeer.bar\/my\/wp-json\/wp\/v2\/media?parent=6451"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.hisshosushibeer.bar\/my\/wp-json\/wp\/v2\/categories?post=6451"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.hisshosushibeer.bar\/my\/wp-json\/wp\/v2\/tags?post=6451"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}