retail news in context, analysis with attitude

...with brief, occasional, italicized and sometimes gratuitous commentary…

WCPO-TV News in Cincinnati quotes Burt Flickinger III, managing director of Strategic Resource Group (and an MNB fave), as suggesting that Kroger's new Main & Vine small-format store being tested in Gig Harbor, Washington, is going to be "exceptionally profitable." Flickinger estimates that "the Gig Harbor store will generate up to $38 million annually and generate up to 350 percent more sales volume than a 'typical' Kroger store its size."


• In Southern California, the Associated Press reports, "McDonald's is partnering with Greek yogurt maker Chobani for its parfaits and smoothies," and also has begun "offering two breakfast bowls. One is made with egg whites, turkey sausage, spinach and kale. The other is made with scrambled eggs and chorizo and includes a hash brown.

The broader goal, the story says, is for McDonald's "to transform into a 'modern, progressive burger company'."

Yeah, well, good luck with that. Though ... apparently McDonald's attempts to be modern and progressive and affecting at least some of the competition...


• In an effort to compete more effectively with McDonald's, Dunkin' Donuts "is revamping its menu boards to emphasize coffee and 'all day' breakfast foods, a bid to remind America that it served eggs and sausage during afternoon hours long before McDonald’s got the notion," Bloomberg writes. "As part of the changes, which will overhaul counter menus and drive-thru windows at 8,400 U.S. shops, Dunkin’ Donuts is no longer touting combo meals."

The story goes on to say that Dunkin' Donuts CEO Nigel Travis has cited “revitalized burger players” as hurting the chain: "The entire fast-food industry is getting more aggressive -- with deeper discounts and other promotions -- but McDonald’s decision to start selling breakfast all-day is causing particular hardship to rivals."
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