The deli counter is transforming into a haven for prepared foods, but sliced meats continue to do well by promoting their natural, convenient attributes.
A person would be forgiven if they confused a grocery store deli for a fast-casual restaurant or vice versa. Prepared foods, grab and go, hot and cold tables — these are all necessary components of a successful deli today.
“Restaurants are also looking at ways to remodel,” says Dave Donnan, A.T. Kearney partner and global leader of the firm’s Food and Beverage Practice, based in Chicago, to better emulate the trend-setting retail deli stations.