Category Management & Foodservice
Sell What Makes You Invaluable
Data can tell you what products people want and at what price. But it takes deep insight to know what they expect from your brand and on your shelves. Make the wrong choices, and you forfeit sales dollars. Worse, you could jeopardize customer relationships.
Master the art and science of getting your mix right.
The right products generate profits, reflect your brand, and strengthen your customer connections, performing triple duty to help you capture and keep greater share of wallet while increasing your market share.
Through the Impact 21 approach to Category Management & Foodservice, you will:
Create merchandising and fresh food programs that differentiate and strengthen your brand.
Improve sales performance and margins through the right price and promotional investments, category positioning & space allocation, and actionable analytics.
Optimize work design and utilization of space to reduce costs and improve working capital.
Enhance the overall shopping and customer buying experience.
How We Help
Make Your Assortment Unique and Relevant
Determining the right mix of products and optimizing category space is the first step to offering a differentiating assortment and generating an excellent ROI on inventory. The decision starts with your brand strategy and developing the supportive category roles and strategies that make your assortment unique and relevant.
Merchandise & Foodservice Management
Connect the Dots for True Business Alignment
Merchandise management success is defined as the right item, in the right place, at the right price, and the right time. Adopt a comprehensive approach to ensure that you bring in the right items and successfully manage their ongoing performance and profitability.
Margin Gap Analysis
Understand How Your Category Margins Compare to Top Retailers
There are three key elements to maximizing category margins: 1) Optimize price and promotional spend at retail; 2) Ascertain the maximum amount of vendor dollars; 3) Minimize supply/logistic costs. Understand how your category margins compare to NACS (National Association of Convenience Stores) top quartile retailers and learn how to build the right plans to close any gaps.
Pricing & Promotion Architecture
Drive Value through Innovative Pricing and Promotions
Building the right pricing and promotional architecture begins with your brand’s value proposition. Whether it’s investing in select products or categories to drive trips or building promotional bundles that expand the basket size – creating differentiation requires an element of art (consumer behavior) and science (analytics).
Negotiations & Contracts
Maximize the Amount of Funding Spent on Your Brand
Utilize effective negotiation strategies to maximize the amount of funding spent on your brand. Learn tactics to structure contracts that result in more funding at lower costs, market the value of your brand, and develop arrangements that are mutually beneficial.
Category Management Strategy & Training
Emphasize the Right Categories, the Right Vendors, and the Right Strategy
Identify and capitalize on consumer-driven opportunities through a category management approach that emphasizes the right categories, the right vendors, and the right strategy.
Understand How you Compare to the Best in Industry
Understand how your category sales and margin compare to the best in industry. Dig deep to find what is driving gaps in margin from a cost, selling, and operating point of view. Develop a roadmap to position every category so it is optimally delivering on your brand and providing the highest return.
Foodservice Profitability Assessment
Make Foodservice More Profitable
With foodservice programs accounting for an increasingly larger chunk of in-store sales, it has never been more critical to understand how your program is performing in terms of appeal, operational efficiency, and execution. An Impact 21 foodservice assessment gives you the complete picture of your program along with detailed recommendations and a prioritized roadmap for improvement.
Foodservice Operations, Standards, & Training
Training Guides and Videos to Ensure Foodservice Execution
One of the most critical components of operating a profitable foodservice program is execution. Well-defined operating standards that cover everything from food safety, ordering, and production management to guest service, is thoroughly documented as part of our foodservice operating playbook. Training guides and videos are developed to reflect a retailer’s brand and specific food program. Need a “deployment” team to roll out your next foodservice program? Impact 21 provides hands-on training, at site-level, to demonstrate the entire process from food preparation, to cooking/assembly, to display.
Foodservice Menu Development & Execution
Ensure Your Program Reflects Your Brand
From made-to-order, to packaged foods, beverage, and bakery, successful and differentiating fresh food programs must be based on evolving consumer trends and local market dynamics. The Impact 21 approach to menu development ensures your program reflects your brand, meets customers’ expectations, and leverages your operational capabilities for consistent, profitable execution.
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