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from outside the case as well as inside. “Along with providing a high-quality light onto the product, it is important not to use a light source that can diminish product
integrity,” says Marjorie Proctor, design and marketing
specialist at Hillphoenix. “Radiated heat and ultraviolet
rays are important factors in maintaining proper temperatures and product integrity. LEDs are one way to provide a
nice-looking, durable light while controlling both radiant
heat and UV rays.” The ideal color temperature for fresh
proteins would range from 3,000 K for most meat and fish
to 4,000 K for fish with white flesh or scales.
While enclosed full-service cases have seen striking
advances in technology, open self-service cases are where
the bulk of meat sales take place—74% of them, according
to The Power of Meat 2017, a report from the Food Marketing Institute and the North American Meat Institute.
“The self-serve case is very much [the bastion of] routine purchases,” Roerink says. These cases should be
stocked with items with the highest penetration and frequency, which often include items such as ground beef
that shoppers are likely to be familiar with and less in
need of advice for. But, she says, “Even if a product has
near-universal appeal, it’s important to offer it in a range
“I can’t stress the importance of package size variety,”
Roerink says. “We’re so used to being focused on driving volume through bigger packages, but when you
look at population trends, package size variety would
actually make much more sense to cater to the
increasing number of single and dual households.”
Another choice grocers must make in the
self-service case is between meat cut and packaged
by store personnel and case-ready products, the
Even if a product has
it’s important to offer
it in a range of sizes.”
—Anne-Marie Roerink, 210 Analytics LLC