do more than just sell ingredients but o;er
up full solutions for key occasions as we enter
the holiday season,” she says.
Growing Bacteria of Growing Concern
Expanding on the importance of trust, food
safety snafus are one of the easiest ways to
compromise loyal customers’ con;idence
in their decision to purchase meat from a
retailer or restaurant.
For example, Chipotle’s cult following is
losing steam after multiple foodborne-ill-ness incidents over the past few years. The
latest was linked to an Ohio location that
was reported to have triggered more than
;;; cases of food poisoning in late July as a
result of a bacteria that grows on meat kept
at unsafe temperatures. The incident forced
the restaurant chain to retrain its sta; nationwide, prompting its shares to drop drastically
in the days following the reports.
Lakeland, Fla.-based Publix Super Markets
had its own meat-related incident when it
recalled an undetermined amount of ground
chuck, including premade burgers and meatballs, believed to be contaminated with E. coli
in late August. The meat is suspected to have
caused ;; illnesses, according to the USDA.
“Food safety is our top priority,” said Maria
Brous, Publix’s media and community relations director, in a statement at the time of
the recall. “We have been working closely
with various federal agencies as we share the
common goal of maintaining food safety and
Handling a Sticky Situation
While these types of recalls may be a retail-
Retailers Kick O; Promotions
er’s worst nightmare and tend to originate
on the supplier side, the best way for a grocer
to deal with the situation is to communicate
with its customers and pull contaminated
products from shelves as quickly as possible,
as Publix did.
And there are resources out there to help
retailers in their time of need. For example,
FMI o;ers a Rapid Recall Express program
that provides grocers with the information
needed to quickly remove questionable prod-
ucts from their shelves, receive recall or with-
drawal information directly from suppliers,
and have access to a ;;-hour crisis support.
FMI also gives its members access to Reve-
nueShield insurance, which is specially tai-
lored for food retailers and focuses on recall
and contamination coverage.
With football—and tailgating—season under-
way, opportunities for promotions are plen-
tiful. For example, Golding of True Aussie
Beef and Lamb says a retailer-partnered
campaign that “showed really strong results”
was a program created with Stop & Shop in
which multiple stores in the New England
area hosted tailgating events in their parking
lots, complete with “giant TV, couches and a
BBQ serving up True Aussie Beef and Lamb,
all while watching the New England Patriots’
The events were promoted extensively
with a full-scale social media campaign and
pre-event PR placements.
Hy-Vee incorporated tailgating into its
Family Meals Month program as well in September, giving away more than ;;;,;;;
in vouchers for its private label meal kits to
families its retail dietitians saw cooking beef
at tailgate gatherings during ;; college and
NFL games in the upper Midwest.
Beef Checko; Aims to Bowl Over Steak Lovers
The Beef Checko; Program’s popular “Beef. It’s What’s for Dinner” campaign has re-emerged in-store with the
launch of steak bowls. Created in partnership with the American Foods Group, steak bowls debuted in the meat
departments of select grocery stores last winter, with plans to expand to 1,500 retailers in the coming months.
The meal kits boast USDA choice beef that readily works in on-trend recipes such as Korean bulgogi bowls and
steak bowls made burrito, tzatziki and mash-style.
“We are really excited to see these beef meal kits come to fruition,” said Shenoa French, director of
manufacturer engagement for the National Cattlemen’s Beef Association, a contractor to the Beef Checko;.
“‘Beef. It’s What’s For Dinner’ understands that people want quick, delicious, healthy options, and we are happy
to deliver that in one package that people can be excited to serve to their loved ones.”
The bowls are priced from $12.48 to $17.99 and can feed four to six people in less than a half-hour using
only one pan.