A successful grocerant program aligns with a banner’s overall mission and customer base, but before delving into menu development and cost analyses, Chef Steven Petusevsky provides retailer attendees with the key strategies they’ll need to embrace to create a new business model.

1. Evolution or Revolution…The Journey
From Deli to Culinary Food Service

2. Using Natural Color to Emphasize Menu

3. Increase in Global Plant Forward Cuisine

4. Year of Sandwiches From Around The Globe

5. Use Your Bakery to Show Off Your Deli

6. Venues that Engage and are Different

7. Superb Self Service Venues

8. Bakery Items From Rustic and Simple to Sinful

9. Use of Giant Platters that Reflect Seasonality

10. Food That Says Fresh

11. Bundled Meals That Bring it All Together

12. Catering as a Natural Extension of Your Deli Menu

13. Think Outside the Box Lunch

14. Comfort is Still King

15. Seasonal, Ethnic, Fresh

16. Pre-Pack Catering to Customers Convenience

17. Visual Merchandising is All Important

18. Chef Quality, Take Home Dinners

19. Meals to Go…In Every Price Tier

20. Convenience & Variety

21. Food Always Directly in the Line of Vision

22. Expanding Pizza Statement to an Entire Venue

23. Fresh Pizza Made From Scratch

24. MAJOR SHIFT TO SELF SERVICE

25. Global Salad Offerings

26. Seafood Served in an Engaging Way

27. Merchandising That Changes With Seasons

28. Exciting Ways to Offer Small Bites

29. Self Service That Invites You to Engage

30. Deli Items That Provide a Service…Your Valuable Time

31. Food First But Gluten Free Value Added Bonus

32. Visual Excitement and Sampling

33. Self Service Sweets

34. “On the Spot” Cooking & Sampling Seasons Best

35. Seasonal Produce that Stimulates Deli Menu

36. Deli Wow Factor