however, Stephens has seen many customers not only increasing their
offerings in the deli or foodservice department, but placing foodservice throughout the store. Southern CaseArts has an EVO island that
several of its customers utilize in this way. The versatile unit can be
configured for many different products, including food bars and hot
foods. “Placing multiple EVOs throughout the store shows a dedication to foodservice that customers recognize and respond to,” he says.
Many of the company’s retail clients, adds Stephens, have testified
that the design of their cases, with a focus on customer interaction,
visibility and true merchandising, has led to increased sales per square
foot. Regarding foodservice, especially, “a soup station or antipasti bar
can go into previously dead floor space and turn that area into a revenue generator,” he says.
HOT AND COLD WELLS
Beyond Vollrath’s ability to design different serving systems to fit
retailers’ individual needs, the company recently introduced a variety of hot food and cold food holding units. As Komendat explains,
the company’s hot/cold drop ins give operators the ability to flex their
capacities and functionalities based on different days or different
times of the day. Each well can be switched from hot to cold or cold to
hot in any order.
Recognizing the need for portability, Vollrath has introduced the
round induction drop, which eliminates the need for water or plumb-
ing and reduces the required amperage to hold hot food at a consistent
temperature. According to the company, up to six units can be placed
on a single 20-amp dedicated circuit. This low amperage and no water
requirement, notes Komendat, makes it easier to place the hot food
holding stations anywhere.
According to Beach, people are looking for unique experiences from
their shopping journey which means retailers need to find new products, new applications and new merchandising solutions to hold shoppers’ interest and keep them coming back to their stores. “Today’s
refrigerated display cases need to support fresh produce, packaged
sandwiches and salads, fresh meat, sushi and other products so that
stores can cross-merchandise between departments, promote featured
products and introduce new prepared food offerings as a convenient,
healthy, fresh meal solution for their customers,” she says.
Playing on the need for flexibility and mobility, Hussmann has
recently expanded its line of mobile merchandisers, which feature
a plug and play design and casters so they can be moved to various
departments throughout a store. The merchandisers feature a simple
temperature adjustment so that the same case can be used for packaged
and fresh product, including red meat and multiple display configurations depending on the volume of product being displayed.
Henken predicts that as designers and retailers work to elevate the