prepared foods - Page 1 | WholeFoods Magazine

Tip of the Month

Labor Scheduling

The general manager of a 20,000-square-foot natural foods store has found labor scheduling success.

January 16, 2026

Jay Jacobowitz, President & Founder, Retail Insights

Find out how department-based labor scheduling can bring stability, control labor costs, and improve life-work balance.

Merchandising Insights

Looking Back, and Forward: 2025 - 2026

What better way to understand what happened in natural during 2025 and what will happen in 2026 than to ask those on the front lines? Independents covering the four corners of the country weigh in. Good news abounds!

January 16, 2026

Jay Jacobowitz, President & Founder, Retail Insights

Independent retailers reflect on 2025 to predict what the new year has in store for the industry.

ECRM Deli, Bakery & More: 9 Trends to Watch

June 15, 2021

Nancy Trent

As the world slowly gets back to normal, so do our food shelves. ECRM hosted a Frozen Foods; Store Brand; and Deli, Dairy and Bakery program for companies within those categories to meet and present new and innovative products to buyers across all retail channels. "We were thrilled with the turnout...

May 2021

April 29, 2021

WholeFoods Magazine Staff

Digital Edition Editorial: Woman-Owned, Women-Led! What's Selling 2021 Phytocannabinoids Market Update: Troubleshooting & Trendspotting Nutri-Beauty: Look Good = Feel Good Meet the New-and-Improved HABA Black Seed Oil: Benefits Backed by Science Vitamin Connection: Recent US Government Funded Studies Link Fluoride Exposure to IQ Loss Merchandising Insights: Post-COVID Store Operations:...

Post-COVID Store Operations: Changes to Prepared, Bulk Foods, and Customer Policies

April 29, 2021

Jay Jacobowitz, President & Founder, Retail Insights

Any regular reader of this magazine knows our annual retailer survey, published each March, consistently reveals that the more fresh, perishables foods a store carries, the greater its sales. Prepared foods departments literally drive sales momentum in these full-service natural organic grocery stores. So, as the pandemic hit last year,...

Fewer Consumers are Cooking at Home

September 29, 2017

WholeFoods Magazine Staff

An article published in Harvard Business Review suggests that the supermarket and grocery business model may not be able to survive much longer without some serious revamping. The reason, author Eddie Yoon states, is the shift from cooking as a “daily activity” to a hobby. According to the numbers, 10%...