The Deli in Our Supermarkets

Published on September 26, 2013 by Thomas Broutin

The shelves of our supermarkets grow bigger and wider, with prices ranging from discount (yuck) to very high-class deli-type (yeaaaah), including distributors goods or the ones produced by the most famous brands (I do not like to be like everyone else). We are also watching emergence of more and more grocery stores offering products that are rare and expensive.

The radius of high-class products is growing, especially in our country, an inventor of gastronomy, finesse and luxury; these three terms are associated today with different major retailers products (French touch). Are these products really interesting? Should we rush or is it just another marketing ploy? (Suspense...)

These are generally neither essential products, nor the most sold ones, but they are always the most expensive ones, about which we say, "At this price they must be worth the cost!" And I'm not talking about salmon and foie gras (no, they have become too available), but rather about organic extra virgin olive oil made of olives of rare kinds, hand-picked, cold-pressed at special mills and unfiltered. Or mineral water from around the world such as "Bling H2O", which undergoes nine different purification stages, either by ozone, UV or microfiltration. The packaging is perfect, it marks out its high-class positioning, in fact, the bottle is decorated manually with a "Swarovski" crystal (which gives it such a look that it’s hard to take your eyes away: class). The price is 49 € for a 75 cl bottle in some deli shops.

The Art of Fine Food

So, beyond their often very neat packaging and technically chosen words, these are all the same products that are a little like "the Rolls" in their category of products. They are often manufactured using the high-tech methods known today, whether traditional or totally innovative, which allow a product to taste forgotten or to have a completely new taste.

Luxury is not only the look, it is necessary that the content is irreproachable, here we talk about pleasure, a product must be almost perfect to attract a client. Yet we know that the psychological factor is important for many people. The study of Plassmann in 2008 showed that appreciation of the wine was proportional to its price growth. However, I do not think it is true for all products, especially for those like mustard and pasta, today used to prepare some dishes that come straight from science fiction (mustard with white truffles and tagliatelle à la rose). Besides the psychological impact, if it is not good to taste, the word of mouth marketing will not work and a customer will not spend twice more for the same product.

But after all these are not everyday products, but those the deepest taste of which we offer you to rarely enjoy yourself, not to devour them shamelessly, unlike fast-food that is exactly the opposite. To summarize all this, the following saying is perfect:

"The saddest thing I can imagine is to get used to luxury." Charlie Chaplin

Find my other articles here and here, see you soon :)

Based on the materials of http://www.viaprestige-lifestyle.com