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A grocer in Western Canada has made a couple of concept tweaks that I think merit being described as innovative.
One is slightly, but not overly technical. The rest are merely thoughtful concepts.
This is an article on Fresson Brothers new store.
www.retail-insider.com
The first thing I'll single out is that they created a 'room' (just off the produce area, no doors) that they are calling the 'Root Cellar'.
It's low-light, and has different environmental controls from the rest of the produce area, which will help lengthen the shelf life of products like onions/garlic/potatoes etc.
Smart move to reduce waste.
Here's a pic from Canadian Grocer:
Source: https://www.canadiangrocer.com/wp-content/uploads/2020/04/store_Freson_rr3057-0054_FLT.jpg
A second move was to create a small display of fresh fruit, which you can grab a piece of for your kid, with a donation of any coin. 100% of proceeds to charity.
From: https://www.retail-insider.com/wp-content/uploads/2021/03/20210306_184250-540x1200.jpg.webp
The beauty here is that it costs next to nothing, it encourages healthy eating; and it can actually reduce wastage, as much fruit, especially bananas tend to sell better when they are a bit under-ripe, because consumers recognize they'll be good for a few days at home that way.
So here, you can take the fully ripe fruit that might not sell, but is in excellent condition, have a kid eat something healthy, and collect a modest sum for charity all in one move.
They also have a an in-house smoking department (for smoking meats)
Source:
From the Retail Insider Article: all of the Alberta beef and pork products including bacon, sausage rings, jerky, and pepperoni, all of which is smoked in store with real hardwood.
This is again a win-win, because the in-house smoking is a great customer service/foody move, but can also serve to extend shelf-life.
There's few other interesting choices as well, noted in the article, particularly around the ready-eat/in-store resto services.
One is slightly, but not overly technical. The rest are merely thoughtful concepts.
This is an article on Fresson Brothers new store.
![www.retail-insider.com](https://retailinsider.b-cdn.net/wp-content/uploads/2021/03/20210314_162320-scaled.jpg)
Freson Bros. Enters Edmonton Market with Innovative Grocery Store [Photos]
The attractive store could be the best of its kind in Alberta, and is part of an expansion for Alberta's largest family-owned independent grocery chain.
![www.retail-insider.com](https://retailinsider.b-cdn.net/wp-content/uploads/2020/10/RetailInsiderLogo.png)
The first thing I'll single out is that they created a 'room' (just off the produce area, no doors) that they are calling the 'Root Cellar'.
It's low-light, and has different environmental controls from the rest of the produce area, which will help lengthen the shelf life of products like onions/garlic/potatoes etc.
Smart move to reduce waste.
Here's a pic from Canadian Grocer:
Source: https://www.canadiangrocer.com/wp-content/uploads/2020/04/store_Freson_rr3057-0054_FLT.jpg
A second move was to create a small display of fresh fruit, which you can grab a piece of for your kid, with a donation of any coin. 100% of proceeds to charity.
From: https://www.retail-insider.com/wp-content/uploads/2021/03/20210306_184250-540x1200.jpg.webp
The beauty here is that it costs next to nothing, it encourages healthy eating; and it can actually reduce wastage, as much fruit, especially bananas tend to sell better when they are a bit under-ripe, because consumers recognize they'll be good for a few days at home that way.
So here, you can take the fully ripe fruit that might not sell, but is in excellent condition, have a kid eat something healthy, and collect a modest sum for charity all in one move.
They also have a an in-house smoking department (for smoking meats)
Source:
From the Retail Insider Article: all of the Alberta beef and pork products including bacon, sausage rings, jerky, and pepperoni, all of which is smoked in store with real hardwood.
This is again a win-win, because the in-house smoking is a great customer service/foody move, but can also serve to extend shelf-life.
There's few other interesting choices as well, noted in the article, particularly around the ready-eat/in-store resto services.
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