Every Grocery Store Could Be a Food Hall

What a cash cow rotisserie chickens have been for grocery stores. It’s a basic instinct to be drawn in as you push your cart past those aromatic racks. Grocery stores should be selling a lot more prepared meals, and it’s clear that’s where the market is moving. 

The smartest grocery brands have received the memo, recently evidenced by Kroger teaming up with Kitchen United. Soon, it won’t just be chickens or the occasional sample tempting you as you troll the aisles. This could bring to life a funny social post I saw about how running errands is the new going out.

If you’re shopping on a weekday after work, then getting home to unload your wares, you’re probably not anxious to dive into an involved cooking project. Bringing home something that’s cooked and ready to hit the table (without an extra stop) makes sense after a long day—this option will be incredibly tempting and a huge opportunity for restaurants. 

I’ve long suspected food halls and ghost kitchens were morphing into the same thing—and maybe this includes grocery stores, too. Multiple, on-site restaurants from the surrounding area, basic staples, high-quality produce, along with meats, seafood and cheeses, throw in some coffee and cocktails, and mix and match the selection to fit the neighborhood.

This all sounds like a nicer future, but please spare us from the barbarism of checkout lanes once and for all. 

— Tom Kaiser, Editor



Episode 18: The Delivery vs. Dine-In Challenge +
David Bloom of Capriotti's

In the 18th episode of the Food On Demand Podcast, hosts Tom and Nick talk with David Bloom, Chief Development and Operating Officer for Capriotti’s and Wing Zone, pictured right. They also cover DoorDash’s new Full Service model that allows restaurants to outsource everything—even the cooking—at its ghost kitchens, WoodSpoon landing $14 million in funding, and the Food On Demand team’s delivery price inflation test comparing the cost of delivery to dining in.
This episode is sponsored by Omnivore.


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