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More than a third of Americans have been forced to cut spending on essential items like food and utilities to afford housing, according to a Freddie Mac study.

Many consumers still carry the belief that the healthiest foods are located in the perimeter of the store. As you help shoppers navigate the total store for meal solutions, be sure to highlight new product innovations and better-for-you options that can be used to create simple, tasty family meals while building a bigger basket. Consider the following opportunities to drive sales across all departments:

Grocery shoppers have more on their plates than ever. They’re time-pressed and focused on convenience and health for their families. They’re also looking for simple solutions and sustainability and they don’t want to give up great taste. 

In July and August of 2019, the Retail Dietitians Business Alliance conducted a survey of retail dietitians to capture insights on retail dietitians’ roles, job satisfaction and shopper engagement.  In total, 116 retail RDs completed the survey.  Today, we're sharing the survey results.

The recently released Food Marketing Industry Speaks 2019 report discussed some interesting but perhaps not surprising issues surrounding the current pulse of the supermarket industry. The report summarizes feedback from 107 retailers and wholesalers representing 36,000 in the U.S. and Canada. Here are six key take-aways regarding how retailers are adapting business for success and what this may mean to your position as a retail dietitian.

Good analytical skills are critical in the workplace as they will help you solve complex issues, make rational decisions, and execute well-organized projects. Common analytical skills include troubleshooting, budgeting, data analysis, metrics and communication. Sharpening these skills can help position you as a leader and assist with your advancement up the career ladder. If you think your analytical skills need some improvement, here are 6 strategies to put into practice:

The Financial Post in Canada writes that food visionary and restaurateur David Chang “wants the ethnic food aisle to die.” Chang “urged supermarkets to mix it all up instead, putting sauces and spices with spices, regardless of where they came from.” He argues that the current ethnic food aisle is “out of date and doomed … because it puts all the places in the world that are not White America in one aisle.”

Recently, I’ve had several interesting discussions with retail RDs as well as program managers on new priority benefits that are of interest to employees and being requested from employers.

Each year at FNCE, the Retail Dietitians Business Alliance in partnership with Fleishman Hillard host What’s In Store, an event exclusive to retail dietitians. A blend of networking with event sponsors and colleagues and education creates a perfect night for all in attendance. Here’s a recap of What’s In Store 2019.

A strong and successful company operates best when employees work with a team mentality, each filling a needed role and fulfilling long-term goals for the department and corporation. Here’s what you can do to make sure your team is as strong as it can possibly be.