FIM 335 Food Marketing Management
Introduction to the Retail Management
Objectives: Discuss the changing food consumer and its impact on the food system 1. Discuss the changes and current trends occurring in the food system 2. Illustrate the complexity of the global food system by examining retailing and 3. manufacturing issues
I.
The Changing Food Consumer
A.
Demographic changes
1.
Population changes
2.
Ethnic Diversity
3.
Regional/niche tastes
4.
Family structure
5.
Aging population
6.
Household appliances/technologies
7.
Income growth
B.
Consumer demand trends
1.
Convenience
2.
Higher quality
3.
More variety
4.
Concern for health, food safety and nutrition
5.
Sensitivity to environmental issues
6.
Price-conscious
C.
Consumer demands are shifting
D.
What does a meal mean to today’s consumer?
II.
Industry Trends
A.
Substantial consolidation
B.
Alternative delivery and retail options
C.
Threatened profit margins
D.
Blurred distinction concerning traditional roles within the system
E.
Mature markets forcing globalization
III.
Changing Structures
A.
Historical time-line of power within the system
B.
Power shifts in the channel
C.
New retail activities
1.
Product design
2.
Brand image at retail
3.
Advertising
4.
Product range tailored to local market
5.
Shelf space management
6.
Logistics
7. 8.
Information Customer relationships
D.
Threats
E.
Opportunities
F.
Certainties
G.
Uncertainties