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merchandising review sweet onions
EFFECTIVE PAIRINGS
Sweet onions pair well with other produce and can quickly lead consumers to purchase in one area of the store a convenient vegetarian meal or side dish, explains Lauren Dees, marketing manager of Generations Farms, Lake Park, GA.
“Sweet onions can easily have a home all over the store helping consumers with easy meal ideas,” she says. “During the appropriate time of year, sweet onions can partner with an outdoor theme to encourage grilling, tomatoes and jala- penos for tailgate salsa or carrots and sweet potatoes near the holidays.”
Cross promotions, strategic branding and product placement have helped drive sales over the years, says John Shuman, president of Shuman Produce, Reidsville, GA. Shuman recommends promoting sweet onions with items such as salad ingredients, tomatoes, peppers and mush- rooms. “Sweet onions are versatile and therefore have the ability to drive sales when paired with other items in the produce department,” he says. “Display
Cross merchandising can be particularly effective when pairing with the right items.
them with produce in different areas of the store. Pair them together in center aisle displays with other items often used with sweet onions in recipes. This provides ideas and convenience for the shoppers.”
Jarrod Snider, director of sales for Richter and Co. in Charlotte, NC, recom- mends pairing sweet onions with other vegetables, including bell peppers of all
colors and fajita and stir fry mixes. He sees a lot of opportunities with spices and fajita seasonings. Stores can get creative by erecting displays surrounded with dressings, relishes and other complemen- tary items, which can also help spice up displays and drive sales, says Snider.
“Sweet potatoes are a good cross-mer- chandised item,” says Bob Stafford, manager of the Vidalia Onion Committee, Vidalia, GA. “Cross merchandising Vidalias with other Georgia products fits in well. We will see more of that this year.”
The fajita ingredients and barbecue and grilling item promotions have been successful, says Jimmy Bassetti, president of J&D Produce, Edinburgh, TX. “We’ve also seen success with sweet onions and summer burger bash promotions,” he says. “We have seen some great success with a variety of merchandising schemes at the retail level. It’s all about educating consumers on the diversity of how a sweet onion can be consumed and how it enhances an eating experience.” pb
70 / APRIL 2018 / PRODUCE BUSINESS