• Cover Story

    Tales from IDDBA

    The Georgia World Congress Center in Atlanta was buzzing with activity, as the aisles filled throughout the day and manufacturer booths had crowds sampling all that the IDDBA Show had to offer. Attendees proclaimed they were happy to be back after the two-year hiatus due [...]
  • Awards

    18th Annual People’s Awards

    Deli Business’ annual Peoples Awards recognizes the best of the best in the industry. These individuals come from a wide range of backgrounds and experience, but what they have in common is notable careers and contributions to the field. The following pages detail this year’s [...]
  • Cover Story

    Food Safety 101

    Consider this: according to a study by the Atlanta-based U.S. Center for Disease Control and Prevention (CDC), one in six delis had a refrigerator that was too warm; one in four delis had sanitizer solutions at improper concentrations for cleaning surfaces that come into contact [...]
  • Cover Story

    Succeeding in Sustainability

    The National Environmental Policy Act of 1969 committed the United States to sustainability, declaring it a national policy “to create and maintain conditions under which humans and nature can exist in productive harmony, that permit fulfilling the social, economic and other requirements of present and [...]
  • Cover Story

    Nine Top Retail DELI Trends For 2022

    The supermarket deli fared well last year compared to many segments. Specifically, 53% of supermarket deli operators said they saw an increase in sales, while about a third reported that sales stayed the same and only 8% saw a decrease, according to Datassential, a Chicago-based [...]

Getting Prepared

Feature
Grabbing a prepared meal from the deli has come a long way from its roots in corned beef on rye. Today, deli prepared foods represent more than $20 billion in sales, according to 52-week data [...]

Pursuing Private Label

Feature
Traditionally, private label products in supermarkets have not been designed to be distinctive. In fact, Eunkyu Lee, professor of marketing at New York’s Syracuse University, says private labels have long aimed to imitate well-known national [...]
Cheese Corner

A Washed Curd Treasure

Did you know that Gouda is not pronounced Gooda in the Netherlands? The Dutch say Chowda, the ch articulated as the final sound in the Scottish word loch, or the German ich.  No matter how […]

Cheese Corner

Creating Inspired Cheeseboards

Say the words ‘cheese and crackers’ and fond memories often come to mind. Maybe it’s of one of Grandma’s wooden plates set with bite-sized squares of tooth-picked cheddar, or a baseball size pecan-crusted pimento cheese […]

Grabbing A Slice of the Pie

Prepared Foods
In the United States, 350 slices of pizza are eaten every second, with 40% of Americans eating pizza at least once a week,according to the Washington, D.C.-based National Restaurant Association’s (NRA) Pizza Industry Council. And [...]

Tapping into the Salad Solutions

Procurement
For years, deli salads were considered by many to be “unhealthy mayo bombs,” says Russell Zwanka, director of the Food Marketing Program at Western Michigan University in Kalamazoo. However, the products that make up the [...]

The Lucrative Snack Segment

Procurement
When consumers shop at the supermarket deli, many are there to pick up lunch meat, cheese, salads, pre-made sandwiches or other meal items, and the sector was a big draw during the pandemic.  In fact, [...]

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  • jim prevor
    From the Editor
    In a wildly inflationary time, people will be searching for economies — and the supermarket deli has the perfect position. Now is the perfect time for supermarket delis to shine. With more consumers eating at [...]

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