Natural Food
Market
S P E C I A L T Y F O O D S
THE SPECIALTY FOOD SUPPLY CHAIN:
RETAILERS
ore than 50 percent of retailers experi-
enced dollar sales growth last year.
Specialty foods account for two-thirds
of total SKUs sold and comprise 63 percent of
total retailer dollar sales. Retailers' average
transactions per week grew 15 percent in 2016,
and the average transaction size increased 19
percent.
M
Middle Eastern
Mediterranean
African
Indian
Mean Annual Sales: $23,371,897
Average Store Size: 4,738 sq. ft.
Average SKUs per Store: 1,482
Value of Inventory: $13,190,013
Mean Number of Suppliers: 75
Average Transactions per Week: 5,842
Average Transaction Size: $37.82
Up 30%
or more
Up
20–29%
Up
10–19%
Up
1–9%
Unchanged
Down
1–9%
Down
10–19%
Down
20–29%
20%
10%
0%
8%
16%
16%
13%
11%
Dollar Sales Change in 2016
Source: Mintel
18%
5%
11%
• Retailers say local and
regional foods will be a
growing trend, along with
authentic products such as
pralines from New Orleans.
To capitalize on this trend,
manufacturers should have
a mission and tell a story
about their product.
• One-third of specialty food
retailers plan to develop
more private label in 2017.
Manufacturers should let
them know their capabilities.
• Retailers are listening more
to their customers about new
product discovery versus
other sourcing avenues.
Manufacturers would be wise
to drum up consumer interest
for their products as an entry
point.
What You
Need to Know
Emerging Cuisines
Today's Most Interesting
Natural or Ethical Claims
Sign up for the Specialty Food
Association's webinar "The State of the
Specialty Food Industry," taking place on
April 10. Visit the Learning Center on
specialtyfood.com
Ron Tanner is the vice president, philanthropy,
government, and industry relations for the
Specialty Food Association.
Denise Purcell is editor of Specialty Food Magazine.
2016
At-a-Glance
S8 STATE OF THE SPECIALTY FOOD INDUSTRY 2017