Food Retail & Supermarkets

Social and economic shifts are fundamentally altering people's eating behaviors, culinary habits, and gastronomic preferences. Recent trends in urban food consumption indicate that populations are willing to spend more on foodservice establishments, delivery restaurants, canteens, and cafes, provided the following conditions are met: - The offer is balanced in terms of price-quality ratio, with the price fitting comfortably within the concept of a "daily food budget"; - There

The ready-to-eat food market in Russia has ceased to be a secondary category within retail and foodservice. It is becoming an independent industrial sector where sales are growing, major transactions are taking place, investors are acquiring production assets, and companies are building centralised factories for the production of packaged meals, sandwiches, breakfasts, salads, hot dishes, frozen meals and products for retail chains, micro-markets, vending, coffee shops and de

Why mixing Daily and Deli in one targeting model destroys both Deli — food for satisfying appetite Human needs are in constant competition. Biological needs compete with social and even spiritual ones. Eating, at its core, is an entirely physiological process. Food is energy — a kind of “fuel” for the entire body and its “flight control center,” the brain. Hunger is one of the most ancient instincts that has shaped human evolution, driving the development of tools, cognitive

Social and economic changes in society are changing people’s eating behavior, their culinary and gastronomic habits and preferences. Recent trends in urban nutrition indicate that the population is ready to spend more money in food establishments, food delivery restaurants, canteens, and cafés, provided that the following conditions are met: the offer is balanced in terms of the price–quality ratio; the price fits into the concept of a “daily food budget”; there is trust in a

Introduction. Why delivery and dark kitchens required reinvention The rapid growth of food delivery over the last decade exposed structural weaknesses in traditional restaurant and catering models. Rising labor costs, unstable demand peaks, last-mile complexity, and growing expectations for speed and consistency created a system that functioned only under ideal conditions. Most operators attempted to scale delivery by adding couriers, expanding menus, or opening multiple kitc