Pop Up Grocery Stores

Hospital Implementation Guide
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Concept overview


  • Many hospitals are limiting or closing their communal cafeteria offerings as protocol to face coronavirus
  • Doctors, nurses and other hospital staff may find their supermarkets are out of basic necessities when they are able to shop for their families after their hospital shifts
  • Hospitals still have access to a wide range of items from their foodservice distributors
  • Hospitals can convert their unused cafeteria space into temporary, pop up grocery stores for staff
  • Stock the shelves with the products you already buy and make simple adjustments to tailor the offering to a grocery setting
  • See our General Mills category management recommendation in the following slides to bring this concept to life in your hospital, using the products you have on hand to serve the caregivers throughout your hospital

Category Management Best Practices

  • Prioritize "Everyday Essentials"
    • Milk, Eggs, Cheese, Produce, Paper Products, Meat, Cereal, Bread/Baked Goods
  • Consider "Family Entertainment" Options:
    • Microwave popcorn, baking mixes, frosting/icing
  • As shelf/cooler space allows, bring in additional individually saleable foodservice items with a focus on category breadth vs. brand/flavor depth
  • Given the importance of bread/baked goods, consider offering “to go” containers of prepared breakfast bakery & dessert items

“Store” Merchandising Basics

1. Organize by Temperature State

2. Separate Foods from Non Foods

3. Separate Foods by "Department"

  • Produce Vegetables (non refrigerated)
  • Produce Fruits (non refrigerated)
  • Grocery
  • Baked Goods

4. Within "Departments", organize categories by Daypart (i.e. keep breakfast items together, baking supplies together)

5. If applicable, group by sub category (e.g. within salty snacks keep chips together, pretzels together, snack mixes together)

6. Group by brands

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