The grocery store got a new phenomenon during the corona.
Delhi Darbar’s production kitchen prepares food for stores sold in stores. This time, MD Muktar Ali (left) and Bajinder Parshad (right) work in the kitchen. Roni
Then there was no time to think about where to do or buy anyone.
– We are just thinking that we have to be running if we want to keep people at work, Tiina Yelsko Remembering the solutions of the corona time.
From the present, the solutions were unnecessarily fast, but not wrong. Korona gave birth to a phenomenon that was still strong: the restaurants moved to the grocery store.
Delhi Darbar’s entrepreneurial couple Tiina and Delhi Darbar, an Indian restaurant already formed in Turku, already formed as a classic Harri Yindko During their worst corona time, they developed their restaurant food sales.
A small small kitchen in the restaurant in the center of Turku was working in several shifts. When the restaurant closed at eight o’clock in the evening, the kitchen began to prepare the food to be delivered to the stores the next morning.
Tikka Masala is Delhi Darbar’s most popular dose. Roni
At eight in the morning, all the foods exported to the grocery store had to be gone and cleaned up as the restaurant’s lunch chef came to work. Customers could not be taken into the restaurant, but the restaurant’s door was sold at the restaurant. The HESKKs state that grocery sales can be thanked for not having to lay off staff.
When the restaurants opened again, we had to look for their own kitchen for grocery production. It was found outside the city center. The site, which served as a site canteen, needed a major renovation, but now the size of the kitchen is not an obstacle to the growth of production.
Initially, there was only sales in convenience stores, but according to the YEKSKO, Delhi Darbar’s food portions can be ordered at any K-store in Southern Finland all the way to Lappeenranta.
– If these are not in the selection, you can make a wish for your grocery store. There are two minimum sales batch, says Tiina Yelsko.
Delhi Darbar’s food for sale in grocery stores is prepared in a separate kitchen. Roni
Indian food just gets better as you get older and reheat. If the cold chain has not been broken, the food is still well above the best before the day.
The most popular portions are Tikka Masala and Palak Paner. The portions always have rice and lentil stewing. Only naan bread is missing, as it simply does not remain so good for several days that it would exceed the level of the yellows. Only fresh tastes fresh.
The yelkos know that nothing happens or themselves. In order for the dose to be on the shelf, a large amount of work has been done, starting with the design of the packaging, ending in transporting the product to the store. Everything must be carefully and carefully designed.
Come to stay
Director of Kesko’s goods trade and responsibility Harri Hovi says that the first restaurants in the Grocery Store went on sale even before Korona. The phenomenon pioneered was Axle Herlevin Naughty BRGR.
– It was a big opening for us. During the corona time we developed more products with new players, Hovi says.
Spices are an important part of Indian kitchen. Roni
For example Pekka sharp The Olo Creative Kitchen ready meals and the Classic pizza found their way to Kesko’s selections at Korona. The latest is the Chalupa products drawn from Mexican cuisine, as well as Pups-Hotdog products.
– Premium and semipremium ready-to-eat food is of interest to consumers. They clearly appreciate restaurant brands. Eating restaurant -level food at home is an interesting concept, Hovi says.
The impact of the price is more important in purchasing behavior. The Classic Pizza sold well for the first year, but eventually got out of Kesko’s selection. The exception to this is the pre -food food. They are a clear premium product, but have nevertheless held their position.
The same premium category was Finnair’s business meals. According to the court, they worked well, but the price became an obstacle to expansion. But there was something left in the selection, as Finnair’s blueberry juice is still available in the grocery store.
– We have had many successes, but also challenges.
According to Hovi, many merchants work with a local restaurant. In some circumstances may even grow a product to be sold in a wider area.
According to Hovi, the phenomenon of the Restaurant in the Grocery Store is clearly in the Helsinki Metropolitan Area and the Turku area.
– This has also been very useful for us as well. I believe that the condensation of a restaurant and trade has come to stay.
Rosso dishes from the store
Also in the S Group, demand for ready-to-eat food and sales volumes have increased year by year in the last 6 years. In 2024, the S Group sold about 20 percent more nationwide food than in 2019.
– Investing in ease in busy everyday life is reflected in the demand for ready -to -eat food. In addition, affordable price levels and increased telecommuting have certainly influenced the increase in demand for ready-to-eat food as lunch food, says S Group Market Sales Manager The branch of Juhani.
The ready-to-eat food shelf also includes S Group’s own restaurant brands such as Rosso meals and Amarillo burritos.
The branch adds that the demand for ready-made meals and baguettes and food and salad bars made at store dietary markets has increased significantly over the past year.