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TheStreet: Four challenges that Target’s new SVP, merchandising will likely have to tackle

BY Antoinette Alexander

MINNEAPOLIS — For Target, food accounts for more than 20% of its business and ties very closely with its focus on wellness. That’s why the retailer must be successful in its approach to food and, according to a report by TheStreet, there are four things that Target’s new SVP, merchandising must do immediately.

According to TheStreet, there are four key challenges that grocery veteran Anne Dament will likely have to tackle over the next 12 months as she works to reposition Target’s food business —

• Provide more organic food options;
• Offer more foods that cater to social occasions;
• Operate more like a grocery story, which includes enhancing its vegetable display; and
• Make the aisles easier to shop.

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Jelly Belly serves up a breakfast time favorite

BY Ryan Chavis

FAIRFIELD, Calif. — Jelly Belly Candy Co. on Monday announced its latest flavor, which combines the buttery flavor of a pancake (with maple syrup) in one jelly bean.  The new Pancakes & Maple Syrup Jelly Beans can be found online at JellyBelly.com and ad Jelly Belly-owned stores. 
 
To commemorate National Jelly Bean Day as well as the new flavor, the company will host a pancake breakfast at its California tour center on April 22 from 7 a.m. to 10 a.m. Proceeds will go Napa Valley Tour de Cure, an event for the American Diabetes Association. Everyday can be pancake day thanks to Jelly Belly’s latest flavor.

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Target taps grocery veteran to drive food reinvention

BY Antoinette Alexander

MINNEAPOLIS — Target announced on Monday the appointment of grocery veteran Anne Dament to the role of SVP, merchandising. In this role, she will be responsible for leading the strategic repositioning of Target’s food business.

Dament brings more than 19 years of grocery and consumer packaged goods experience to the role. She started her career in food, as a buyer at Supervalu and then at Safeway where she held various category and sales management positions. Later she led Safeway’s Homecare and GM business operations, where she worked closely with a variety of consumer packaged goods partners and focused on the company’s global buying strategy. In her final role at Safeway, she served as group VP, perishable strategy, where she introduced newness in assortments and merchandising, including meal solutions and grab-and-go options.

Dament’s background also includes positions at ConAgra Foods subsidiary Grist Mill Co. and Otis Spunkmeyer. She joins Target from PetSmart, where she most recently served as VP, services.

Target leadership previously announced the company will reposition its approach to food over the next 12 to 18 months. Based on guest insights, focus areas will include making better-for-you options simple and attainable, providing meal solutions and offering unique selections for everyday occasions as well as entertaining.   

“Our guests tell us they expect Target to inspire them with differentiated food offerings like we do in other areas. We have an opportunity to make food more reflective of our brand, elevate the shopping experience and make Target a food destination for our guests. Having previously worked alongside Anne, I know her industry expertise and proven ability to reinvigorate existing businesses make her the right leader to drive our reinvention,” stated Target chairman and CEO Brian Cornell.  

“My very first job was in a local grocery store and I’ve had a passion for food ever since. Joining the team at Target gives me an opportunity to bring my professional experience and love of food to the organization as their transformation is just getting underway,” stated Dament. “I’m excited to return home to Minnesota and work alongside great leaders for such an iconic brand.”

Target’s food reinvention will emphasize six key categories that resonate most with its guests: better-for-you snacks, coffee and tea, premium sauces and oils, specialty candy, wine and craft beer, and yogurt and granola. It will also expand the availability of natural, organic, locally grown and gluten-free choices to fit guests’ wellness-focused lifestyles. Work on the reinvention is underway, with the most significant changes slated to arrive in stores in 2016.
 

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