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Ready to remodel? Consider these 6 trending store improvementsReady to remodel? Consider these 6 trending store improvements

Increase sales and stand apart from the competition with these renovations.

Christine Kapperman

July 30, 2013

2 Min Read
Ready to remodel? Consider these 6 trending store improvements

Major retailers might get the mainstream media’s attention as they march across America opening store after store, but independent retailers are expanding and remodeling at impressive rates. In fact, NFM’s 2013 Market Overview found:

30 percent renovated or remodeled in 2012 and 28 percent intend to in 2013.

 9 percent added onto one or more facilities in 2012 and 8 percent plan to in 2013.

 11 percent plan to add a new location this year, after 5 percent did in 2012.

What’s hot on today’s planograms? We talked to a couple of industry leaders to find out the latest must-haves in natural foods store updates. Here MaryJo Marks, UNFI’s retail training and education department manager, and Corinne Shindelar, CEO of the Independent Natural Food Retailers Association, share six store trends.

  1. Back to bulk. Old-school bulk has returned, Marks says, including nut butter machines. But it’s new, too, including oils, herbs, spices and even cleaning products.

  2. Redone refrigerators. Seeking to serve up more frozen foods, grab-and-go options and local meat, “everyone is looking for more freezer space as older stores were tight there,” Marks says.

  3. Prepared foods. Marks and Shindelar agree, delis are hotter than ever as natural retailers offer up in-store convenience with juice, sushi and food bars, prepared meals and even catering.

  4. Expanded grocery. Grocery returns the biggest bang for the buck, and with the growth of raw, gluten free and organic, all categories are expanding options, Marks says. More space also allows room for local selections, specialty–natural mixes and hot new items.

  5. Bigger bakeries. Baking’s getting big—more than 5,000-square-feet big, Marks says. Even adding small bakery cases for local and in–house treats sweetens this trend.

  6. Adding fresh. New stores are getting stronger in peripheral departments all the time as they stock more fresh, Shindelar says.



About the Author(s)

Christine Kapperman

Senior Content Director, New Hope Network

As the senior content director at New Hope Network, Christine Kapperman combines her 20-year journalism background with her passion for business to cover the natural products industry for newhope.com and Natural Foods Merchandiser magazine. She also led content at worldteanews.com. She loves tracking (and tasting) trends as she shares what’s next to show up in cups, plates and in pantries across the United States.

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