For at least a decade, supermarket operators have turned increasingly to fresh foods for the strategic direction of their business by remodeling existing stores and building new stores to feature and emphasize produce, the delicatessen, the bakery, and other perishable departments. These...

The New York State food industry is one of the most diverse and dynamic state-wide industries in the country. Increasing manufacturer consolidation along with intensifying competition has created a dramatic need for more and better information regarding both current operations and anticipated...

The way in which produce companies do business has changed quite dramatically from a decade ago. Documenting many of these changes is the objective of this report. The report is the third in a series of annual research projects conducted by The Food Industry Management Program at Cornell...

This study investigates the standard procurement and merchandising practices of wholesale and retail supermarket dairy buyers in New York State. Although much anecdotal and trade information exists regarding how wholesale/retail buyers make decisions, their standard operating practices have not...

Over the past several decades, the fresh fruit and vegetable industry has been one of the most dynamic sectors in the U. S. food system. Consumer demand has soared to record levels and both suppliers and distributors have responded with impressive new programs, products and technologies. The...

The introduction of new products to U.s. supermarkets is a business function with significant implications for all food system participants -from manufactures and supermarket retailers to consumers. In 1991 over 16,000 new items were introduced into the U.s. grocery distribution system, more...