Boost sales by making grab-and-go front and center

The convenience trend is hot, and shows no signs of slowing down. With jam-packed activity schedules, the traditional family mealtime is falling by the wayside. That doesn't mean consumers are dining out more, however. They still want to prepare meals at home, but prefer something quick, simple and satisfying. On-the-go consumers want convenient cuisine, and savvy bakers can deliver.

What's Hot: Snacking

  • According to a 2010 study, 29% of consumers are eating snacks instead of meals1
  • 25% of consumers report eating smaller portions1
  • Mini desserts were the top dessert trend of 20102

What's Hot: Mini indulgences

  • Mini desserts were the top dessert trend of 20102
  • Bite-sized treats let consumers indulge in a cost-conscious, portion-controlled way
  • Cake pops, brownie bites and dessert shots are popping up on menus everywhere – from fine to casual dining and bakeries to food trucks

How to drive grab-and-go sales

  • Impulse sales are growing. Focus on items with the highest impulse purchase history – brownies, cookies and mini treats – and merchandise them by the checkout in an easy-to-grab display
  • Offer pre-packaged assortments of your best-selling items that customers can pick up on their way home
  • Make a meal out of it! Turn your famous bagels into breakfast sandwiches or bagel pizzas – and breakfast (or lunch) is served

1 2010 Symphony IRI Snack Industry Survey
2 National Restaurant Association