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tailgating.
It has long been the case that onions can
bring retailers a good pro t margin, notes Haun. “ erefore, it would behoove retailers to build large onion displays that include both bagged and bulk that includes red, yellow and white onion varieties.”
Using recipes to promote sales has become, to Haun’s mind, increasingly hard for retailers to tackle at the display level. “Some stores want a clean look, so recipes cards are tough. Plus, the internet has pretty much
done away with the need for anything made of paper at store level. We have seen some great store websites that post recipe sugges- tions. And if stores really want to think big, using recipes through a store app would be highly successful, as well.”
From what he has seen, retailers “have a good handle on merchandising and selling onions,” reports Haun, “so they de nitely know what they are doing. All we can say is that we are grateful. Keep doing what you’re doing and we’ll keep the onions coming.”
generally considered a good choice for Latin dishes. Red onions are great for salads, pizzas, and any dish where color is appreciated.”
Going back to the belief that onions are “food’s best friend,” it is “not hard to nd cross-promotions,” says Haun. Merchan- dising onions across the grocery oor and at the meat counter in addition to produce is, “a pretty smart idea. Also, the good ol’ merchan- dising of produce and onions for salsa is a great idea, particularly around any holidays that entail parties.”
From the Idaho-Eastern Oregon stand- point, Haun says, “it is good to carry Spanish Sweet varieties because they are excellent for cooking.” Grilling continues to be popular, of course, and building a produce display that includes onions and other produce options is a good idea. is is particularly so during the summer months, and at events focused on fall
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