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Our Focus Supermarket Perimeter is the industry s first and only publication exclusively focused cover to cover on the entire fresh perimeter area of the estimated $690 billion retail grocery store marketplace. Each monthly issue will cover the latest trends impacting the entire perimeter and feature expert insights on each of the core perimeter categories of bakery, deli/prepared foods, produce, dairy, meat/poultry and seafood. Our Mission Supermarket Perimeter is committed to providing industry leading news and analysis to help our audience of retail executives and buyers increase their understanding of consumer purchasing habits and behaviors within the fresh perimeter area and improve their bottom line within these departments.
Who Do We Reach Traditional Supermarket Fresh Format Limited-Assortment Store Small Grocery Wholesale Club Supercenters Audience Snapshot And more... With a print and digital circulation of 4,500, Supermarket Perimeter reaches industry professionals in decision-making positions that range from president to director of perishables, vice-president of fresh foods to buyers, category managers to GMs, store managers and everyone in between.
209 Editorial Calendar January Close Date: 2/7/8 February Close Date: /4/9 March Close Date: 2//9 April Close Date: 3//9 May Close Date: 4/5/9 June Close Date: 5/5/9 Features Convenience s Impact on the Perimeter Marketing to Millennials and Gen Z Perimeter Design International Flavors Service vs. Self-service Premium Products Health & Nutrition NAFEM Show 209 Innovations Labor Online Sales, Delivery Controlling Food Waste Working with Local Suppliers Food Safety Innovations Meat and Poultry Best Practices Tamper-evident Controlling Slips and Falls Deli and Prepared Foods Best Practices Staying Ahead of Inspections Bakery Baked G oods with Natural Sweeteners Pastries Upscale Donuts Branded Baked Goods Bagels Miniature and Single-serve Cakes Birthday and Graduation 0 Artisan Breads Decorating Trends Sweet Goods Deli and Prepared Foods Seasonal Merchandising Snacking Cheeses Top Trends in Deli Deli Side Dishes Meal-kits Hot Entrees Soup and Salad Bars On-the-go Smoking Meats In-house Pizza Labor Saving Specialty Cheese Meat and Poultry Most Influential Dietary Callouts Marinades, Seasonings, Breadings Bargain Bundling Chicken Heat-and-eat / Ready-to-eat Beef 209 Meat Conference Insights Value-Added Seasonal Party Clean Label Protein Alternatives Sausage Produce Importance of Branded Items Leafy Greens Organics Bananas Item Rotation Berries Produce Butchers Tree Fruits United Fresh Preview Apples and Pears Ripening Tips Avocados Seafood Sustainably Sourced Salmon Poke Traceability and Transparency Catfish, Trout and Tilapia Cod and Haddock Bonus Distribution 209 Meat Conference IDDBA United Fresh Summer Fancy Food 209 Editorial January February March April May June Close Date: 2/7/8 Close Date: /4/9 Close Date: 2//9 Close Date: 3//9 Close Date: 4/5/9 Close Date: 5/5/9 Food Safety / Facility Design Ovens Shelf Life Refrigerators/ Freezers Recalls/Crisis Portion Control Product Category Spotlight Sandwiches Meats Fresh-cut Fruit Seafood Cookies Salads / Technology Single-Serve Inventory Functional Inventory Ensuring Freshness Recipe R&D / Operations Cleaning & Sanitizing Food Labeling Organic Controlling Shrink Adding Spice Efficiency
Insight Insider Food Safety Then Prairie City got a boost arguably one of the all-time great boosts, at least in the world of baked goods. And the company didn t have to pay a time for it. On May 8, 997, an episode of Seinfeld aired that made muffin tops instantly famous. In by Andy Nelson the episode, Elaine tells her ex-boss that she only eats the tops of muffins, and wouldn t or more than half of the 990s, Bill is the best part of the muffin, so why not just it be a great idea to open a store that sold Skeens tried to get people to buy muffin tops. His fledgling company, Ver- a business called Top of the Muffin to You! sell that? tops only? The boss steals the idea, opening non Hills, Illinois-based Prairie City Bakery, Women got it more than men did, Skeens recollects. Guys thought they were ing gods smile down on Prairie City. Additional hilarity ensues. And the market- was the first national distributor of the product. The appeal seemed obvious to Skeens getting cheated. Where s the rest of my and his partners everyone knows the top muffin? What I had been trying to do for six years, Seinfeld did overnight, Skeen says. But not all or even much of Prairie City s success the past two decades can be attributed to good luck. The company had the foresight to notice a big hole in the baked-goods market and they proceeded to fill it. Fifteen to 20 years ago, Skeens says, c-stores started upping their coffee games in order to keep pace with the Starbucks of the world. But they didn t make comparable improvements to their baked good offerings and consumers noticed. People don t want a Ding Dong with their gourmet cup of coffee, Skeens says. That s where we fit in. We realized that people would stop by for the c- store s gourmet coffee if the bakery was better. From that point on, Prairie City focused on finding baked goods that can hold their IMPROVING THE QUALITY OF C-STORE BAKERY PROGRAMS DRIVES PRAIRIE CITY BAKERY. PHOTOS: PRAIRIE CITY BAKERY own against the best coffee. R&D instore JANUARY 208 29 July Close Date: 6/7/9 August Close Date: 7/5/9 September Close Date: 8/2/9 October Close Date: 9/6/9 November Close Date: 0/4/9 December Close Date: //9 Cross- Merchandising in the Perimeter Clean Label Education and Suggestive Selling Innovations Consumer Education Hispanic Foods Organics Technology s Impact on Bottom Line Regulations, Trade Policy Emerging Flavors and Cuisines Sustainability/ Corporate Responsibility Perimeter Yearin-Review and a Look Ahead Cleaning and Sanitizing Product Department Best Practices Tips for Combatting Flu Season Choosing the Right Seafood Department Best Practices Employee Health and Sanitation Online/Delivery Dessert Cakes Equipping the Bakery Cookies Making the Bakery an Everyday Destination Holiday Pies Top Trends in Bakery Artisan Chocolates Boosting Impulse Sales Muffins Display Case 0 Brownies Picnics and Tailgating Sandwiches Capturing the Dinner Time Consumer Fried Chicken Gear-up for Holiday Catering Cheese sampling In-store Dining Deli meats Charcuterie and Cheese Trays Flatbreads Ethnic Trends to Watch Hot Side Dishes Improving Customer Service Pork Self-serve Trends Bacon Labor Saving Marinades, Seasonings, Breadings Merchandising Premium Cuts Lamb Nose-to-tail Turkey Nutrition Labeling Improving Shelf Life Melons and Tropicals Back-to-school Merchandising Fresh-cut PMA Preview Potatoes and Onions Packaged Produce Specialty Fruits and Vegetables Root-to-stem Citrus Imported Fruits and Vegetables Peppers Full Service Merchandising Tuna, Swordfish, and Snapper Molluscs Flounder, Halibut Crustaceans IBIE PMA Winter Fancy Food Calendar Commissary Insider is a monthly supplement stitched to Supermarket Perimeter magazine. The supplement s content is geared to the business needs of commissary operations and intermediate wholesalers. Content is focused on production technology, food ingredients, food safety, distribution and labor management. July August September October November December Close Date: 6/7/9 Close Date: 7/5/9 Close Date: 8/2/9 Close Date: 9/6/9 Close Date: 0/4/9 Close Date: //9 Audits Deli Sides Portable Fruits & Nuts Facility Safety Cakes Production Worker Safety Legislation Produce Tamper Evident PHO Depositors Hygiene Apparel Peelers Soups Donuts Entrées Traceability Grab n Go Sous Vide Maintenance Trending Flavors Energy Prairie City Bakery Tamper-evident packaging Insight Insider: Prairie City Bakery F Hot and spicy flavors C-store success
THE BUSINESS OF RETAIL FOODSERVICE Holiday pies Chefs in the supermarket Sanitation SEPTEMBER 208 / ISSUE NO. 9 supermarketperimeter.com Stay up-to-date with the latest trends, consumer insights and supplier news in between print editions. Take advantage of online opportunities and engage your customers on a daily basis. Website Positions LEADERBOARD LEADERBOARD 2 INTERSTITIAL Culinary creations 20 2 46 2 INLINE Leaderboard Regular Size: 728x90 pixels (Mobile: 300x50 pixels) Rate: $2,000/month Rate: $,750/month Inline Medium Rectangle Size: 300x250 pixels Rate: $,750/month Rate: $2,300/week Expandable Leaderboard: 728x200 pixels Rate: $2,250/month Rate: $,500/month File Size: 200k maximum Format: JPEG, GIF, animated GIF, and 3rd party tags. Flash (SWF) is not accepted. For video ads, please speak to your sales rep about pricing. Resolution: 72 dpi Color depth: 8 bit (256 colors) Ads with white backgrounds must have a visible -pixel border. Send web materials to: webads@sosland.com E-newsletters Supermarket Perimeter Daily Perimeter Food Safety This daily e-newsletter spotlights the latest industry news and insights along with technology updates, consumer data, and trends. LEADERBOARD This monthly e-newsletter provides the latest news and best practices for food safety within the supermarket perimeter. LEADERBOARD Size Rates/month SPONSORED MESSAGE Size Rates/month SPONSORED MESSAGE Leaderboard $2,500 Leaderboard $,800 Med. Rec. $2,500 Med. Rec. 2 $2,000 2 Med. Rec. $,800 Spon. Message $,300 Spon. Message $,800 For more information, rates and specs, visit: www.sosland.com/spadv.
2.x Growth in the Perimeter Dollar growth in the perimeter is greater 8% than other areas of the store. Source: IRI 207 Top Trends in Fresh Foods of consumers say Produce programs, Meat/Poultry programs and Deli/Prepared Foods programs were ranked #, #2 and #4 respectively by retailers when asked what department or service they use to build a competitive advantage in the industry. Source: FMI The Food Retailing Industry Speaks 207 they are purchasing more fresh perishable items than a year ago. Source: FMI U.S. Grocer Shopper Trends 208 Report It Keeps Going Up Total Increase Bakery $2.8 Billion 2.4% Increase Meat $66.7 Billion 2.3% Increase Dairy $66.6 Billion 0.9% Increase Produce $60. Billion.0% Increase Deli $33. Billion 4.7% Increase Seafood $5.0 Billion 4.0% Increase Source: Nielsen (week ending 6/30/8, $ % Chg YA) The two most important attributes for consumers when selecting a primary store are high-quality fruits and vegetable and high-quality meats. Source: FMI U.S. Grocer Shopper Trends 208 Report
What They re Saying Aldi investing $.6 billion in store remodels. -Cision PR Newswire, February 207 We re continuing to expand our fresh offerings, which means we need to provide more space for produce, meat, and bakery items. Jason Hart, ceo of Aldi Ralph s debuts new store design featuring Fresh Fare décor. L.A. Biz, December 207 "Our Portola Plaza supermarket now features an exciting Fresh Fare format that sets the standard for energy efficiency. We have been serving the residents of North Mission Viejo for more than 30 years, and this major renovation and the change to an upscale Fresh Fare design are just a few of the many ways we are thanking our customers for shopping with us." Valerie Jabbar, president of Ralphs Food Lion to undergo $68 million remodel of 05 Greater Norfolk, VA stores in 208. Some to include walk-in garden coolers designed to keep produce fresher longer and expanded deli departments. -Markets Watch, May 208 "We look forward to making significant investments in our stores, our customers, our associates and our communities to offer a new grocery shopping experience. We want to ensure our customers can easily find fresh, quality products to nourish their families at affordable prices every day, delivered with caring, friendly service every time they shop." Meg Ham, president of Food Lion Bakery, fresh perimeter focus of new Schnucks store. -Instore, May 208 The store will focus on an extensive selection of bakery, produce, seafood, and meat offerings, including in-store cut meat, all offered at competitive prices. Todd Schnuck, chairman and ceo of Schnucks Print Rates For media package opportunities, contact: X 6X 2X Spread $0,750 $9,675 $8,750 Full Page $5,950 $5,350 $4,750 2/3 $4,250 $3,850 $3,450 /2 $3,450 $3,50 $2,850 TROY ASHBY Publisher 86-756-000 ext. 879 tashby@sosland.com JAMES BODDICKER National Sales Manager 86-756-000 ext. 886 jboddicker@sosland.com LILY O KANE Classified Sales 86-968-285 lokane@sosland.com /3 $2,750 $2,450 $2,50 /4 $2,350 $2,50 $,950 Product Showcase Classified Ads $600 $500 $400 $50/inch $40/inch $20/inch 480 Main St. Suite 650 Kansas City, MO 642 86-756-000 800-338-620 Fax: 86-968-2878