Omni Talk Retail — "Kroger's Deli Dreams Of The Future" (Fast Five Shorts)

Episode Date: September 11, 2025
Hosts: Chris Walton (A) & Anne Mezzenga (B)

Episode Overview

This episode dives into Kroger's much-anticipated "deli of the future," a major new prepared foods section set to debut at their Edgewood, Kentucky marketplace store. Chris and Anne debate whether this is innovative progress or simply a flashy headline, dissecting the implications for Kroger’s broader strategy and the overall grocery landscape. The conversation is lively and opinionated, bringing deep retail insight and humor to the topic.

Key Discussion Points & Insights

1. What Is "The Deli of the Future"? (00:00–01:00)

• Kroger's new Edgewood, KY store will feature a large 6,500 sq. ft. open kitchen deli, inspired by both restaurants and traditional neighborhood delis.
• Offerings include made-to-order sandwiches around house-roasted meat, homestyle sides, Murray’s Cheese, Private Selection, and a Snow Fox Sushi station.
• Chris quips to Anne: “Do you think Kroger's deli of the future will cure what ails Kroger or ...is it just another example of innovation induced botulism?” (00:44)

2. Is This a Meaningful Innovation? (01:00–02:50)

• Anne's Take:
  • Sees this as a positive update, giving shoppers new reasons to visit Kroger, both for grab-and-go and to add items to their baskets.
  • Notes strategic value for grocery delivery: “Do you want ready-to-eat sandwiches delivered with your groceries at five o’clock?” (01:23)
  • Aligns with broader industry moves: “...other major grocers… Walmart, H-E-B, Schnucks—everybody’s doubling down on this as an option.” (01:47)
• Anne's Caveat: She draws the line at the open kitchen format:
  • "That is something that I would have skipped...This is not Nobu sushi. I do not need to see my chub getting sliced for my sandwich." (02:18)
• Chris responds in jest: “I didn’t know you like an opaque kitchen. That’s good to know.” (02:50)

3. Bigger Deli or Deli of the Future? (03:05–04:44)

• Chris' Critique:
  • Calls the move “lazy,” arguing it’s just a bigger deli, not a true innovation.
  • Raises strategic concerns:
    • “How many new stores are you going to build reliably... that are going to make a difference... in the long run?” (03:24)
    • Emphasizes Kroger’s need to focus on retrofitting existing stores saddled with technical debt:
      • “Isn’t the time and effort better spent on figuring out how you’re going to retrofit your existing store base that has been around for decades...?” (03:38)
  • Questions scalability: “...it's just going to be in Edgewood, Kentucky, and it's never going to go anywhere else. And that's the problem I fundamentally have with it.” (04:44)

4. Fresh Food, Higher Protein, and Changing Shopper Needs (05:21–06:39)

• Anne’s Counterpoint:
  • Wonders if increased deli square footage is responsive to trends: higher protein diets, fresher food, GLP-1s (weight loss drugs).
  • “Is there innovation in that because the footprint of the store is changing?” (05:30)
• Chris's Rebuttal:
  • Effectiveness depends on wide-scale retrofitting: “...the more efficient experimentation is laying the store out for all of the categories from a proportional perspective...” (06:09)
  • Warns about lack of future-thinking: “You’re opening it today, you’re not opening it for tomorrow.” (06:26)

5. The Open Kitchen Debate (06:39–07:08)

• Anne doubles down against it: “Not necessary.”
• Chris jokes:
  • “I like a semi-transparent kitchen and, you know, maybe, like, some, like, 70s love beads...” (06:43)
  • Anne retorts: “NSF certification is not okay with 70s love beads being dropped from the ceiling.” (06:53)
• Playful banter ends the episode with the two disagreeing about ideal deli design.

Notable Quotes & Memorable Moments

• Chris Walton:
  • “This story is what particularly drives me crazy about the grocery industry.” (03:14)
  • “I just don’t like that you’re trying to spin it as you being innovative and creative. It’s just, you’re just building a new store.” (04:44)
• Anne Mezzenga:
  • “This is not Nobu sushi. I do not need to see my chub getting sliced for my sandwich.” (02:19)
  • “One thought I’ll leave the listeners with... will this actually be innovative because they’re dedicating more footprint in the store to those products that people are going to be consuming more of as their needs change...?” (05:21)
• Banter:
  • Chris: “I like a semi transparent kitchen and, you know, maybe like, some, like, 70s love beads...” (06:43)
  • Anne: “NSF certification is not okay with 70s love beads being dropped from the ceiling.” (06:53)

Key Timestamps for Segments

• 00:00–01:00 — Episode setup & description of Kroger's new deli concept
• 01:00–02:50 — Anne’s initial reaction and strategic analysis
• 02:50–03:05 — Banter about kitchen transparency
• 03:05–04:44 — Chris critiques the innovation narrative & scalability
• 05:21–06:39 — Debate on footprint, shopper trends, and GLP-1s
• 06:39–07:08 — The open kitchen debate and humorous close

Summary

This pithy episode gives listeners a critical and playful view on Kroger's "deli of the future." Anne sees tactical value in making stores more attractive and responsive to evolving food trends, but draws a firm line against open kitchens for delis. Chris is unimpressed by the innovation label, arguing the move does not address the bigger challenge of updating Kroger’s vast network of aging stores. The episode is full of smart, candid insight about trends in grocery, the realities of retail innovation, and what really matters when introducing "the future" into legacy formats—all wrapped up in the hosts' trademark banter.