Word: supermarketer
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...railing at the Archer Daniels Midland Company." For years Mike religiously watched This Week with David Brinkley. Whenever an ADM commercial came on, Mike would glower and recite the latest figure on how much campaign money ADM had given politicians who supported ethanol subsidies. Whenever the announcer said, "ADM--supermarket to the world," Mike muttered, "ADM--superbriber of the pols." What particularly galled Mike was that through his pension plan, he was an ADM stockholder. "I'm paying for this," he often said...
...ordered in a sit-down restaurant get up and go home to be eaten. According to the National Restaurant Association, this year the entire industry is growing at a modest 3% clip, while takeout is expanding at more than twice that, at 7%. "The restaurant has become a prepared supermarket," says the NPD Group's Balzer...
...supermarket is slowly becoming more like a takeout restaurant. With more competitors taking a bigger bite out of their profits, supermarkets are steadily increasing their selection of prepared foods. According to a survey by the Food Marketing Institute, 22% of consumers bought ready-made food from supermarkets last year, nearly double...
Fleming Companies, an Oklahoma City-based wholesale food distributor and owner of the Piggly Wiggly supermarket franchise, has developed a concept called Chef's Cupboard in 150 of its markets, offering food on a par with Boston Market. Fleming has also begun a new market prototype in Hartsfield, Ohio, called the IGA Supercenter. At the 62,000-sq.-ft. grocery behemoth, shoppers can drop off their kids at an on-site center and monitor them on TVs set up in the aisles; pick up traditional food or a hot entree, or take a lesson at IGA's cooking school; withdraw...
...supermarket is starting to look more like a restaurant, places like EatZi's in Dallas are an unconventional hybrid of the two. Started by Phil Romano, the founder of Fuddruckers restaurant chain, EatZi's serves more than 400 items like poached raspberry salmon ($4.99 a portion) or grilled tenderloin ($19.99 per lb.) prepared by 35 on-site chefs and bakers daily. Shoppers can sniff 100 different kinds of cheeses or make their own six-packs of international and domestic microbrews to the strains of Italian opera...