Welcome to the newest post in our blog series, Darren’s Great Ideas! for Independent Operators.
Create a Strong Microwave Section to Increase Grab-n-Go Offerings
According to this article from the Institute of Food Technologists, “Microwavable foods are changing, thanks to consumers’ increasing time pressure, nutritional awareness, and desire for foods that taste and smell like they were cooked in a conventional oven.” (Be sure to check out the article. While old, it still has a lot of relevant points.)
This is especially true for the time-pressed travelers who visit your truckstop. For them, the microwave section of your truckstop can be a destination location. Not only will customers heat food within the location, over-the-road drivers may grab something they can prepare in their truck later.
The number of products that can be microwaved continue to increase. We are also seeing microwavable products of better quality. Some examples of popular food items include popcorn by Orville Redenbacher, Campbell’s soup and pastas by Barilla. We’re also seeing new products, such as single-serve Rice-a-Roni cups and mashed potatoes by Idahoan.
As quoted in the article linked above, “Microwave cooking is not simply a shorter way to heat things, but rather it is an integral part of the way people live. This is a very positive environment for microwavable food.”
To make the microwave section as attractive as possible, I’d suggest:
- Invest in good looking powerful microwaves. Two is better than one.
- Ensure that the microwave is noticeable to those potential customers. Searching for a microwave to cook your Don Miguel burritos will not drive sales and profitability. If they are hard to locate, you will find the burrito laying in your candy aisle later in the day when you walk your store.
- Integrated microwaves that are part of your overall food service look are very impactful and speak to a higher and cleaner quality food operation. Additionally, they save space rather than just sitting on the counter.
- Include the cleanliness of the microwaves in your daily deli food safety and cleanliness process. Check on the cleanliness of the units regularly. Make it a routine to keep the microwaves as spotless as possible.
- Place microwaveable product in professional wire displays adjacent to the microwave. Try to ensure that all of the racks are similar. It is also important to ensure racks stay clean and are well maintained. Given the proper space, you can even create departmentalized racks for a wide variety of products. Keep in mind who your customer is and specifically the local demographic that shops and buys with you.
- For your customers’ convenience, try to avoid carrying canned products that require a can opener. If you do offer canned products that need a can opener, clip strip can openers close to this product mix.
It is estimated that by 2015 microwavable foods will be a $91 billion dollar business. Are you ready?
Related Content:
- Guide Customers on the Road to Purchase
- New Ideas and Trends in Food Service
- Your Foodservice Sales Could Average $1,200 a Day
- Operators Use Displays to Direct Traffic and Create Atmosphere
- Repairs And Roast Beef Sandwich Sales Grow At Dodge City
- Operators Use Displays to Direct Traffic and Create Atmosphere
- Four Essential Improvements for your Grab-N-Go Food Offerings
- Three Food Trends that Boost Sales
/// Read more Darren's Great Ideas for Independent Operators here.
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Join the conversation! What microwavable items sell well in your truckstop? |
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