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From Dime-store Lunch Counter to Grocerant

For decades, eating lunch at the grocery store counter was the norm for a quick meal. Today, grocery stores are offering the “grocerant” concept to offer grocery shoppers a restaurant dining experience.

Dining options include fresh-made pizza, tacos, salads, Asian, Mexican, sushi, breakfast, and more. The grocerant concept appeals to high-income, young shoppers who are short on time. But seniors also take advantage of buying smaller portions for one or two people. Millennials mix and match items to make a complete meal.

Chef driven menus offer restaurant-quality food at lower prices than traditional stand alone restaurants. Many grocerants provide casual seating up to a full service experience. The grocerant growth has gained at least 30% growth since 2008.

Sources: http://bit.ly/2wVpYNT
http://bit.ly/2w5c241

 

About Karen Blakeslee

The Rapid Response Center was formed in 1995 as a resource for Kansas State University Research & Extension Agents. Resource topics included Food Science, Human Nutrition, Food Service, Textiles, Home Care and other consumer topics. Since that time, the Center has grown to be of valuable assistance to Kansas State University Extension Specialists in those areas.

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