FMI – The Food Industry Association has several initiatives focused on the workforce and on helping retailers and their supplier partners solve their labor-related problems. 

Inflation has compelled grocery retailers to keep price points at levels their hard-hit customers can afford. Stocking more single-serve packs is one way of doing just that.

In 2021, San Ramon, Calif.-based Raybern’s was dealing with labor shortages and the lingering effects of the COVID peak. In 2022, Raybern’s made many of the new hires it had its sites set on last year. And America continues to get back to doing the things we all did pre-pandemic.

Oakwood, Ga.-based Wayne-Sanderson Farms reports similar strong demand for its grocery sous vide products, said Beau Batchelor, the shipper’s corporate research chef for product development.

Sterling, Va.-based sous vide category leader Cuisine Solutions Inc. has received a $250 million investment from Bain Capital to accelerate its growth and global expansion.

Even in inflationary times, commissaries, supermarkets and other places where food is made or sold are increasingly turning to Artificial Intelligence and Machine Learning technologies to help them streamline operations, improve the customer experience, reduce waste and give their bottom lines a boost. 

A renewed focus on sanitary design and cleanability, especially for allergens, is among the dominant trends in the design and construction of commissaries, central kitchens and other food production facilities.

Diosna introduced its hygienic design line (WH series) of Wendel mixers for 240 to 600 kg dough capacity.

More and more, consumers are purchasing hot deli sides as appetizers and entrée complements to create a restaurant experience at home.

As the consumer’s end-of-summer plans merge with back-to-school shopping and preparation for the fall, retail foodservice is preparing to meet their needs.