Maximizing deli sales: supermarket deli operators are taking steps to boost revenues by emphasizing convenience, freshness, and variety, and merchandising products that are geared to their locales.(special report)(Cover Story)

National Provisioner's Meat & Deli Retailer, The, May, 2005 by Frank, John

It's well known that Americans don't cook much any more. Empty nesters don't want to bother with elaborate at-home meal preparation while young adults in many cases simply never learned the basics of cooking. And families in between--with either two working parents or working single parents--don't have the time to cook.

That is causing deli operators to wrestle with how best to capture more of the American food dollar that is no longer being spent on home cooking.

"No one wants to eat out 21 meals a week," says Eric LeBlanc, director of marketing for prepared foods at Springdale, AR-based Tyson Foods Inc. "There's no question consumers have a need, the question is how is the deli is going to meet this need?"

Experts like LeBlanc and others...

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