July / August 2013

With long-haul trucking a mainstay in the grocery foods business, retailers and CPGs are looking for ways to drive savings by investing in more efficient transportation options.

With a wait staff and menu offering appetizers to steaks, the eatery opens at 4 p.m. and is an extension of the chain's established self-service dining area, says Ruth Comer, Hy-Vee assistant vice president for media relations.

"You have to recognize that some roles are really experience-driven, and if you move people out of those positions, you lose that," says Mike Friedman, a partner with innovation consulting firm Kalypso, based in Beachwood, Ohio. "It can be inspiring to see someone who is passionate about a role."

The convenience channel was the only channel to experience both dollar sales and unit growth in 2012, according to the IRI report, "Convenience Stores: Keep the Core; Appeal to More."

So, on my way back from the recent Stagnito Media's Hispanic 360 Conference in Las Vegas, I reflected on the many topics that had been discussed during that thought-provoking meeting.

Retailers and CPGs are employing high-ranking supply chain talent as they strive to ensure on-shelf product availability, according to exclusive new research from Retail Leader.