CPK unveils a new look
A dozen restaurants are being outfitted with a design abounding in upscale touches.
“CPG retailers putting a major emphasis—both in square footage and in the quality and culinary component—on their fresh food,” says Justin Massa, founder and president of Chicago researcher Food Genius.
All distributors say they want to help their operator customers grow their business, but few actually have strategies in place to make it happen. Creating programs that could drive restaurant traffic takes marketing, which can be expensive, and expertise, which historically distributors haven’t had.