Revolution Retail - Our first ever pop-up store in Boston highlighting the future of food!

Revolution Retail was the first of its kind popup store showcasing emerging retail technologies and innovative CPG food and beverage brands from Boston and beyond.

Branchfood, in partnership with Foodboro, Roche Bros Supermarkets, Survey.com, BREX, and the Faneuil Hall Marketplace built Revolution Retail and hosted GMDC and Retail Tomorrow’s Boston Immersion tour attendees welcoming 80+ national retail executives to experience the future of food. Revolution Retail launched in the heart of the Faneuil Hall Marketplace on Thursday, July 18th with a sold-out Community Event including 150+ attendees and remained operational until Sunday, July 21st. Over the course of just 4 days, we had more than 1K+ visitors from different walks of life and nationalities and were thrilled to share these startups with the community.  

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The Future of Retail Community Event launched the popup and was hosted at Ned Devine’s also in the Faneuil Hall Marketplace. The goal of this event was to discuss emerging trends in food retail. Panels focused on the future of retail with regards to robotics, artificial intelligence and automation as well as self-care - all in the name of better food/beverage products and services! Panels were moderated by Janelle Nanos, reporter for The Boston Globe, and Danielle Duplin, Co-founder & Global Launch Director for Agency.

During the event, we heard a total of six startup pitches and recorded a food podcast LIVE! This event brought together the retail executives who were part of the Retail Tomorrow Boston Immersion tour with food entrepreneurs from the Boston community.

Why a popup store you might ask? The food industry has been continuously and rapidly changing to accommodate consumers’ interests, dietary restrictions, and latest food interests. Consumers want to eat and drink products that make them feel healthier and are better for the planet. They seek brands that reflect their personal values and dietary preferences: sustainability, animal welfare, better-for-you, and alternative proteins. Most importantly, they want to purchase from brands they can trust. And food entrepreneurs have been responding to these changes. From food products, to software services and retail technologies, more than $3.08B have been invested in food and agricultural startups within New England (source: The Food & Agriculture Ecosystem in New England, The Engine Built by MIT, 2019). We’re proud of the entrepreneurs building these products and grateful for their efforts in bringing them to life. They’re local, they’re small, they’re driven, they’re hard working, and they’re people like you and me who seek to make a dent in the food industry and transform it into a better system for everyone. It’s not only about the products, it’s about the people behind them and the stories that led them to start these companies. They truly are inspirational. 

The Revolution Retail popup store was located in the historic Faneuil Hall Marketplace, the heart of commerce for the city dating back to the late 1700s. The store hosted over 60 food and beverages brands as well as Roche Bros. Supermarkets’ very own Brothers Marketplace brand. The complete list of participating brands can be found here. Products included better-for-you food and beverages, plant-based jerky and snacks, caffeinated and high-protein bars, upcycled pet treats, and shrubs among others. Check out the discount codes from some of our awesome vendors!

  • Legally Addictive - chocolate covered crackers
    10% off online ‘JULY19’

  • Loco Coffee - cold brew
    Online/Amazon orders 'LOCOFIT20'

  • Love the Kick - candied nut clusters
    20% discount + 1 free sample ‘REVOLUTION’

  • Monfefo - ginger & turmeric shots
    20% off online order of 1 case+ ‘HOTSHOT’

  • More Labs - hangover cure
    code ’LASTCALL’

  • Off Our Rocker - sweet potato cookies
    Code 'FOODBORO ROCKS'

  • Olyra - breakfast biscuits made of ancient grains
    30% off online ‘REVOLYRA30’

  • Onesto - gluten-free crackers
    15% off online ‘POPUP15’

  • Pan's Mushroom Jerky - shiitake jerky
    Code 'REVRETAIL19'

  • Perfectly Free - better for your kids fruit bites
    25% online ‘REVOLUTION’

  • R.E.D.D. - protein bar
    20% off online 'REDDREVOLUTION'

  • Shameless Pets - upcycled pet treats
    20% off online ‘BOSTON’

  • Spudsy - upcycled sweet potato snack
    Amazon code 'SpudLife'

  • Telos Foods - collagen boosters and lattes
    20% off online ‘RevolutionRetail’

  • The Backyard Food Company - wholesome condiments
    $5 off online orders of 3+ items ‘RetailRev’

  • Töst - sparkling beverage
    20% off $50+ online orders 'bostontost2019'

  • Waku - plant based tonic for gut health
    25% off 'TRYWAKU'

  • Yerbary - concentrated ACV tonic
    20% off online 'POPUP'

  • A Boring Life - hemp infused snacks
    Buy 1 get 1 free 'RRBOGO'

  • Akua - kelp jerky
    20% off online ‘REVOLUTION20’

  • Anna's Kitchen - organic shrubs
    Online orders 'ShrubLove'

  • Bellicchi’s Best - biscotti
    10% off online ‘I Love Biscotti’

  • Beyond the Equator - seed butter
    10% off Amazon orders ‘10REVPOPUP’

  • Bohana - popped water lily seeds
    Code ‘RevolutionBohana’

  • Core + Rind - dairy free cheese sauce
    20% off online 'RevolutionRetail'

  • Cure - electrolyte powder
    $10 off online 'REVOLUTIONRETAIL10'

  • Do Anything Foods - vegetable-based, dairy-free sauces
    10$ off online ‘REVOLUTIONRETAIL10’

  • Eat Your Coffee - caffeinated snack bars
    30% off online 'ENERGIZED'

  • Elemental Beverage Company - cold coffee
    25% off a 6 pack 'BRANCHFOOD'

  • Energy Bits - superfood algae tablets
    20% off online ‘BITSPOPUP’

  • Five Way Foods - vegetable and bone broth
    10% off online ‘fivenew’

  • FlavaNaturals - performance boosting chocolate
    $20 off 2+ items 'HAVAFLAVA'

  • Foreal Foods - coconut jerky
    Online/Amazon orders 'Foreal19'

  • IQ Bar - brain + body protein bar
    25% off 'POPUP25’

  • Jack’s Crackers - innovative crackers
    $5 shipping discount on $25+ orders ‘RRPOPUP5’

  • Keto and Co - keto baking mixes
    10% off online ‘REVOLUTION’

  • Laiki Crackers - rice crackers
    15% off online 'SAVELAIKI'

In the store, we also showcased smart vending machines from 6AM Health and Vicki, Alert Innovation’s automated storage solution, Survey.com’s merchandising solution, and Popspots’ engaging POS platform.

Revolution Retail’s store in Boston is the first of many stores to come. If you have any suggestions on where to host our next store and would like to refer products and brands, contact us at info@branchfood.com. Stay tuned by signing up for our updates and news!

About Foodboro
Foodboro is a resource hub and membership toolkit for food entrepreneurs. They help makers start, scale and streamline their businesses by providing support, access to opportunities, and community. Whether you’re a CPG brand, a baker, a caterer, or a foodie with big dreams, Foodboro has something for you. Their educational content, partnerships with high-value service providers, and toolkit of business resources are essential for any maker and any stage. Build a better food business with Foodboro!

About Retail Tomorrow
Retail Tomorrow was created by GMDC to foster innovation within the retail industry. As today’s evolving shopper drives change at a faster pace than ever before, retailers and their trading partners need to find ways to stay competitive in a highly disruptive marketplace. We help companies understand the future and activate against relevant trends by hosting City Immersions and Headquarter Events to expose executives to emerging technologies, products, and new business models that will drive tomorrow’s revenue.

5 Disruptive Takeaways from Food Edge 2018

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Here at Branchfood, we like to say, “Innovation will fix the food system.” Another way to put this is, “Disruption will innovate the food system.” Last week, innovation and disruption were on full display at the first-ever Food Edge Summit, a two-day “meeting of the food minds” in Boston’s Seaport District that brought together the entrepreneurs, scientists, thought leaders, and chefs who envision a food system that is safer, tastier, simpler, and better for all.

If you were among the hundreds who packed into the more than 20 talks and panels at Food Edge, you left with a notebook full of inspiration and tips -- and hopefully a stack of business cards -- to give new energy for your entrepreneurial food journey. If you couldn’t join us, we took the liberty of condensing roughly 16 hours of content and networking into five key takeaways. This is obviously not a comprehensive list, but our hope is that it provides the spark a food disruptor needs -- and, hopefully, entices you to join us at Food Edge 2019!

Food disruption starts with people.
In the very first session at Food Edge, Jamie Scheu and Ben Little from presenting sponsor Hill Holliday shared from their well of experience in food marketing and design thinking. “Start with people,” Ben told us, “then come up with ideas and develop prototypes. Think from the lens of human moments.” The best products -- the ones that simplify a common action in the kitchen or put a healthy meal on the tables of busy families -- began with customer insights rather than assumptions on the part of the entrepreneur. Remember: start with humans!

Everyone is talking about food innovation -- even (maybe especially) big retailers.
You might think larger, legacy retailers like supermarket chains are disinterested in innovating. After all, the general layout and product selection at most large chains has remained unchanged for decades, even as the number of shoppers holds steady and ticks upward. But Craig Boyan and Scott Mitchell of Texas supermarket giant H-E-B told us otherwise. “Why do retailers care about innovating?” Boyan asked. “We can only beat Walmart and Amazon by innovating.” H-E-B is doing this in its stores by selecting better ingredients, making organics affordable for all, offering products you can’t get anywhere else, and ultimately capture the lucrative Texas market. In doing so, H-E-B partners with smaller brands to help them grow, manage their commoditization cycle, and push them to continually innovate. Remember: don’t shrug off supermarkets in your push to evolve the system!

It’s never too late to become an entrepreneur!
Keynote speaker Heather Mills opened Day 2 by telling about her own journey from a career in international modeling through a near-death experience to running one of the world’s oldest and largest vegan foods brands, VBites. In her touching and at times funny talk, Heather made an impassioned case for the role of plant-based eating in our food future (“instead of vegan hippie, it should be vegan hip”) and pulled back the curtain on some of VBites’ strategies and principles as she prepares to expand to the United States in the next few years. Remember: maybe your best idea or most successful business is ahead of you!

Everything we do is a work in progress.
Perhaps nowhere is this sentiment put into more meaningful action than at Boston’s Chew Labs, which is bringing a culinary and scientific lens to some of the most promising food products being developed today. Chef Adam Melonas, who previously co-founded UNREAL candy, shared his belief that food innovation is as much about process as it is products. At the same time, says Melonas, “comfort is the enemy of innovation” -- meaning we should always be striving to make our product or service even better. Remember: don’t get comfortable!

Personalized nutrition is the next big thing in food...but it’s still a diet.
The emerging frontier in food and nutrition, experts tell us, is personalized nutrition: products that often tap into our unique DNA and family histories to tell us what we should or shouldn’t eat. But these products, at their core, are still just diets, according to Thomas Hayes, research associate with Lux Research. Hayes said that to keep a personalized nutrition product from going the way of defunct fad diets like Nutrisystem, Atkins, and SlimFast, it must traffic in credible science; have value alignment with the consumer around health/wellness, convenience, price, experience, taste, and safety; and provide constant guidance to the consumer as he or she uses the product. The personalized nutrition industry offers many business opportunities, but only if the product or service ticks these three blocks. Remember: the trash heap of history is filled with fad diets -- don’t become one of them!

This is, of course, an incomplete list, but please do share your big takeaways in the comments below or in our social media feeds. If you made it to Food Edge, we hope it was a fruitful and inspiring time -- no matter how you’re working to influence our industry. And if you weren’t there, will you consider joining us next year?

Until then, never stop innovating. It’s the only thing that will fix our food system.

The State of Food Innovation: Food Retail in Boston

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In the old days – meaning 20 years ago – Boston eaters had but a few options for filling their pantries and refrigerators. Some could find the ingredients they needed at a farmer’s market or a co-op, but most likely, we were visiting the local supermarket, with its lines, its crowds, and its fluorescent lighting. For many locals, it was Stop & Shop, which began in Somerville in 1914 as the family-owned Economy Grocery Store before adding dozens of stores throughout New England over the coming decades.

Food retail was an industry dominated by hulking, set-in-their ways supermarkets that had a captive audience for years but were begging for disruption. The Internet would not disappoint.

Home Delivery

Believe it or not, home grocery delivery can be traced back to before the dawn of the Internet. Grocery delivery pioneer Peapod was founded in 1989 as a smart shopping solution for busy families, but it came of age during the dot-com boom — with Boston was an early and profitable launching pad for the service. Then, the dot-com bubble burst, and with it nearly all of the handful of food delivery services. For the better part of a decade, folks went back to the old way of food shopping.

The mobile revolution has inspired a newer crop of companies offering the delivery of food to our front porches. The backdrop against which all grocery delivery solutions will be measured was set last summer when ecommerce giant Amazon acquired traditional organic grocer Whole Foods. The union is expected to bring, at some point, a push by Amazon into the food retail space that could upend the industry. In the meantime, Instacart, though headquartered elsewhere, continues to make inroads with local supermarket chains with its fleet of personal shoppers and checkout-to-porch grocery delivery service.

Several locally owned companies are making their presence known as well. The local veteran in this space, Boston Organics has been providing organic food deliver to homes and offices for more than a decade. Just Add Cooking, which launched out of Dorchester’s Commonwealth Kitchen, has emerged as a local leader in the meal kit delivery space, sourcing its ingredients regionally and partnering with local celebrities and chefs on recipes. Al-FreshCo provides locally sourced vegan meal kits to Boston households, most of the deliveries being made on bicycle.

 Curated and Artisanal

Compared to older shoppers who are more brand-loyal when food shopping, Millennials tend to seek a wider field of smaller brands when picking out what to cook and eat. While many Millennials will still purchase products from larger companies, these days, they are especially drawn to foods with particular stories, ingredients, and other specifics that let them “shop their values.” Food companies are obviously capitalizing on this, but so are curators of these specialty brands.

  Nibble Snack Shop’s Joyce Lee (a Branchfood community member) searches high and low for the perfect mix of snacks from up-and-coming companies for her Cambridge tasting room and occasional pop-ups around the city. Think of Nibble as both brand ambassador and retailer, and Lee has found a niche selling to munchy office-dwellers in Cambridge and Downtown Boston.

Food curators need not be brick and mortar businesses, however. Boston-based Small Batch Daily uses its popular Instagram account to sell one new artisan product per day with enticing photography fitting of the social media site. How does it work? Users follow the SBD account, sign up online, and type “sold” in the comments under products they want to try.

Consulting and Support Services

Several local companies have made it their mission to help food retailers sell more of their products, more efficiently. The Cambridge-based ThirdChannel platform utilizes retail execution to help retailers manage their merchandise and integrate digital platforms into the brick-and-mortar environment. Another technology, Survey.com – headquartered in Boston – harnesses the power of a digital app and fleet of merchandising experts to assist retailers to conduct retail audits, manage merchandising, and conduct mobile market research among consumers. Boston-based Revenue Architects does exactly what its name suggests: convenes experts in marketing, sales, and public relations to assist businesses build models for revenue growth. Finally, Repsly, headquartered in Boston’s financial district, is a mobile app used by field teams to manage sales, track inventory and prices, and collect and organize data to grow brands – including many in the food and beverage space.

 Farm-to-Consumer

We’d be remiss if we didn’t include in our discussion of food retail direct sales by farmers to consumers. More than 167,000 farms now market and sell the food they produce directly to consumers, resulting in $8.7 billion in sales in 2015, according to the United States Department of Agriculture. New England’s farmers, ranchers, and producers do so in a number of ways, including through roadside farm stands, farmer’s markets, and Web-based marketplaces trading in local food.  

The Boston Public Market, an indoor, year-round food hall and marketplace that opened to much fanfare in 2015, features a few dozen regional producers selling diverse products like beer, ice cream, meat, produce, and chocolate. The centrally located BPM has become a centerpiece of the city, attracting both tourists and locals to a space that showcases the region’s rich culinary bounty.

Supermarkets

And finally, supermarkets. Despite all the flux in food retail, that legacy model isn’t dead. Far from it. In some cases, these legacy institutions are, in fact, adapting to changing times. Examples include Albertson’s purchase of New York-based meal kit delivery service Plated, or supermarkets’ expansion to ecommerce.

Technology company MyWebGrocer – whose web marketing division is located within Branchfood coworking community – provides the support and digital platform for traditional supermarkets to enter the e-commerce space.

Cambridge startup Takeoff is working to disrupt the legacy supermarket model. The eGrocery platform has partnered with Austrian robotics firm Knapp to make grocery fulfillment centers more lean and convenient, allowing consumers to quickly pick up food they’ve ordered online or via mobile apps – virtually sans human interaction.

But it could be that the future of large-scale food retail looks like fewer – but more customer-centric – supermarkets. Taking a page out of the Whole Foods Market playbook (whose North Atlantic regional offices are located in Marlborough), local chain Roche Brothers lays out its new stores with comfort and aesthetics in mind and now offers a number of regional foods. Supermarkets are getting leaner and more nimble as well. Stop & Shop, owned by Dutch food conglomerate Ahold Delhaize, has launched Bfresh, a handful of smaller-format food outlets geared toward a younger, more urban demographic in Greater Boston. Despite consolidating two of its Bfresh stores and announcing a rebranding effort, it’s clear Stop & Shop and its grocery counterparts recognize that change is in the food retail air.

With so many Millennial shoppers and their smart phones out there dictating the food retail trends, one thing’s for certain: we won’t be buying our food the way we’ve always done it.