U.S. Retail Seafood Best Practices. March 2018

Transcription

1 U.S. Retail Seafood Best Practices March 2018

2 Today s Panel Phil Walsh VP St. Andrews Moderator Chuck Anderson VP Seafood Analytics Nancy Wangles Director Deli and Seafood Dierbergs Rich Castle SR Director Seafood Giant Eagle Willie Chu Seafood Specialist Island Pacific Market

3 Krudo Seafood Market Miami Florida Grand Opening January 2018

4 Krudo Seafood Market State of the art retail concept Top of the line Quality Sourcing quality Equipment

5 Metal Pans on Ice Single Layer Merchandising

6 Krudo Seafood Whole Fish on Ice Market Belly Iced Salmon

7 Krudo Seafood Market Flavor Descriptions Preparation Ideas

8 Refrigerated Fresh Seafood Smoked Fish Salads Pizza

9 Krudo Seafood $35k+ per week Market Highly skilled and Trained Employees

10 All Kosher Seafood Krudo Seafood Market No Shrimp, Crab or Shellfish

11 Retail Seafood Trends Prepared Seafood (RTC, RTE) - Expanding salmon varieties - Burger and cake flavors - Local and sustainable - Sashimi / Japanese / Hawaiian (poke, miso) - Peeled shrimp / Argentine Shrimp - Filipino / Asian markets

12 Miso Sea Bass The Fresh Market - Florida Banana Leaf Mahi Coconut Shrimp Seafood Lasagne

13 Ready to Cook Self Serve HEB Texas

14 Publix Florida Frozen Ready to Cook

15 Salmon with Cucumber Dill Sauce Kings New Jersey

16 8 fresh fish varieties 15 ready to cook varieties 5 fresh salmon 7 value added salmon Hannaford Portland Maine

17 GIANT EAGLE MARKET DISTRICT 10 More Value Added Salmon Varieties 19 Total Value Added Salmon Varieties

18 ROULADEN SALMON ROLLUPS PINWHEEL MEDALLIONS Gelsons Los Angeles VALUE ADDED SALMON KEBOBS

19 HEB Salmon Sliders Store Made

20 4 Crab Cake Flavors Central Market San Antonio

21 Roche Bros. Massachusetts

22 Whole Foods Mass Whole Foods

23 Giant Food Carlisle PA 10k Film 7 day + shelf life

24 Self Service Seafood Bar FASTEST GROWING SEAFOOD CATEGOY - POKE

25 Whole Foods

26 Uwajimaya Seattle Wa Bluefin Tuna Sashimi

27 Shop Rite New Jersey 70% of shrimp skus are P&D

28 Lunds & Byerlys Emphasis on shell off shrimp

29 Gelsons Ready to Eat Store Peeled and Cooked Shrimp

30 Whole Foods Mass Weekend Whole Fish Cutting Event on the Floor Swordfish, Tuna, Snapper, Grouper

31 Signs for selecting quality fish Central Market

32 Wegman s Salmon Messaging

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34 Seafood City Supermarket Chicago Il.

35 Seafood City Chicago 2x24 Self Service Islands

36 Dierbergs Markets Seafood Best Practices St. Louis, MO

37 Dierbergs Markets

38 Dierbergs Markets One of Missouri s oldest businesses with roots dating to 1854 Dierbergs Family Owned & Operated since Now lead by the 3 rd & 4 th generations. 24 Stores in Metro St Louis area & 1 at Lake of the Ozarks 4,100 Associates Average store is 70,000 sq. ft. with 60,000 sku s All stores have full service seafood and deli Seafood Manager in each department with deli/seafood associate team of 20-35

39 Dierbergs Seafood Department Deli/Seafood Combo Emphasis on Prepared Foods Food Service Presentation Shared labor with larger Deli Food Safety

40 Case Presentation Case broken down each night Re-iced and then reset each morning Fresh, colorful & interesting Micro grade paper to kill bacteria Easily identifiable categories Fresh Fillets Fresh Raw Chefs Creation Shellfish Raw Shrimp Cooked Shrimp/Crab Fresh Cooked Chefs Creation

41 Emphasis on freshness and color

42 Emphasis on freshness and color

43 Emphasis on Freshness and Color Creative Displays

44 Simple and Meaningful Signs

45 Simple and Meaningful Signs

46 Meeting Customers Needs and Foodie Trends Wild Fresh Salmon Baked in Bag Wild USA Gulf Shrimp Cooked for FREE Everything is Pure & Natural (Chem Free) Fresh Seafood Sauces & Dips from Central Kitchen Fresh Prepared Seafood Appetizers & Entrees Chefs Creations

47 Chefs Creations Ready to Cook and Fully Cooked

48 Chefs Creations Specs = Consistency Chef s Creation Seafood Crab Stuffed Fillets Ingredients: March, oz. portion of Salmon, Tilapia, Cod, or Orange Roughy fillets Seafood Crab Stuffing (CK) Preparation: 1. Carefully cut a slit into the top center of each portion. 2. Weigh out 3 oz. (.18#) Seafood Crab Stuffing 3. Using gloved hands, gently open the slit and insert stuffing. Insert some into slit and some covering the top surface of the fillet as shown in picture 4. Raw has 3 day shelf life To Cook: 1. Bake in 400 oven until temperature reaches Record temperature in log book. 3. Package in container for customer or cool to 41 or below 4. Cooked has 5 day shelf life Seafood Raw PLU Cooked PLU Cod Orange Roughy Salmon Tilapia

49 Chefs Creations Specs = Consistency Recipes created by Prepared Foods Managers Information on species & ingredients and quantities required Preparation directions Raw Cooking directions PLU s for item tags & scale labels Shelf Life information Packaging directions

50 Chefs Creations Display Case

51 Fresh Appetizers, Sauces & Dips

52 Seafood Appetizer Program

53 NO MSG Zero Trans Fats per serving No High Fructose Corn Syrup Dierbergs Kitchen Labels Clean Ingredients - Traceable NO Artificial Colors NO Artificial Flavors NO Artificial Sweeteners Bread Products: NO Azondicarbonamide The length of the ingredient statement and the amount of Sodium and Sugar per serving will also be a consideration

54 Training New Associate Training 8 Hours classroom Basic Training before Day 1 Two 4 Hour additional hours of classroom training covering specific deli & seafood programs and knowledge Deli/Seafood Trainer follow-up at store to reinforce classroom information & Dierbergs policies Continuing Training 16 Hours Deeper Dive into Seafood

55 Food Safety Written Non Negotiable Policy Deli/Seafood Quarterly Food Education Cook/Chill Logs Dierbergs Food Safety Manager Quarterly Food Safety Audits Audit Follow Up by Store Director & Deli/Seafood Supervisor

56 Seafood Knowledge = Good Customer Service Simple Seafood Cooking & Species Tip Cards Online Dierbergs School of Cooking recipes & tips School of Cooking Seafood 101 Classes Seafood Manager Training Weekly Seafood Roadmaps Training, training, training

57 Best Practices Fresh, attractive presentations Simple, easy item tags & signage A variety of Prepared Seafood offerings Programs in line with current food trends & customer needs Trained, Knowledgeable Associates Safe Food Handling Polices & Procedures

58 COMPANY OVERVIEW MULTI-FORMAT BUSINESS STRATEGY

59 COMPANY OVERVIEW 1931 $8.9 BILLION FAMILY OPERATED ANNUAL SALES 32,000 TEAM MEMBERS 217 SUPERMARKETS Retail locations in Pa., Ohio, W.Va., Md., Ind. 195 GETGO

60 Seafood Strategy BY HE Points of NUMBERS Difference Focus on quality, service and value added SQUARE FOOT AVERAGE products ITEMS PER STORE 11,000 OWN BRAND PRODUCTS Easier said than Done!

61 BY HE NUMBERS SQUARE FOOT AVERAGE ITEMS PER STORE The Idea Easy! 11,000 OWN BRAND PRODUCTS Develop the Strategy Easy! Execution Not so Easy!

62 BY HE Typical Path to Plan Execution NUMBERS Strategy/Pla n Suppliers/Product s SQUARE FOOT AVERAGE ITEMS PER STORE 11,000 Internal Team Store Teams OWN BRAND PRODUCTS Execution

63 BY HE Improving the Communication to Store Teams NUMBERS Improved the Execution of Plan SQUARE FOOT AVERAGE Strategy/Plan Suppliers/Products ITEMS PER STORE Internal Team Store Teams 11,000 OWN BRAND PRODUCTS Execution

64 Access to Suppliers BY HE NUMBERS We bring the suppliers to the seafood team leaders Off site meetings for all Seafood Team Leaders ITEMS PER STORE Suppliers provide: Product knowledge Product sampling 11,000 OWN BRAND PRODUCTS Seafood team leaders meet offsite for advanced training 4-6 times per year

65 Access to Suppliers BY HE NUMBERS We bring seafood team leaders to the suppliers Seasonal sales contests Seafood team leaders visit the source SQUARE FOOT AVERAGE ITEMS PER STORE OWN BRAND PRODUCTS

66 BY HE Access to Internal Team NUMBERS Direct access to SQUARE FOOT AVERAGE dedicated seafood merchandisers Merchandisers visit stores on a OWN BRAND PRODUCTS rotating basis

67 Access to Strategy/Plan BY HE NUMBERS Weekly Merchandisin g Letter SQUARE FOOT AVERAGE Merchandising Tips ITEMS PER STORE Recipes OWN BRAND PRODUCTS Recognition Plan o grams

68 Access to Strategy/Plan BY HE NUMBERS SharePoint SQUARE FOOT AVERAGE Site ITEMS PER STORE 2 way communication Stores provide real time feedback OWN BRAND PRODUCTS

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71 It s all about the Full Service Fresh Fish Display

72 Three raw head on shrimp varieties

73 Open Refrigerated Cutting Area Service Seafood Heavy with raw shrimp and fish steaks/fillets

74 50% Filipino clientele plus a broad ethnic mix

75 Trained Fish Cutter and Seafood Experts

76 FREE FISH CUTTING SERVICE 24 whole fish island Choose your fish

77 Free Fish Cutting Service 90% of whole fish are cut to order per customer request

78 mphasis on Frozen Shellfish Impulse Purchases

79 24 Island Dedicated to Frozen Seafood Over 200 varieties of fresh and frozen seafood

80 One Double and Two Quad Fryers in Seafood About 50% of whole fish are cleaned and fried to order

81 Close Vendor Partnership Several varieties of live seafood Nautilus Bulk crab, lobster, oysters and clams

82 In Store Restaurant Grilled, Steamed and Fried Meat & Seafood Choose your fish and have it chef prepared!

83 In Store Restaurant Grilled Octopus, Fish, and Stuffed Pork Belly Select your fish, take to chef and enjoy!

84 Today s Panel Phil Walsh VP St. Andrews Moderator Chuck Anderson VP Seafood Analytics Nancy Wangles Director Deli and Seafood Dierbergs Rich Castle SR Director Seafood Giant Eagle Willie Chu VP Island Pacific Market