In regard to the ripple effects of COVID-19, Nance attributes supply chain issues to transportation and raw material delays and availability. She added that about 60 percent of the company’s online customers’ purchases still take place in store. “We also expect to see a trend of online shopping as a convenient addition to grocery buying but will see a swing back toward in-store visits.” “We believe people will continue to cook more at home given the new skills and habits they’ve learned over the past year,” she said. Nance sees online shopping continuing as a part of the Harmons’ experience. This also enhances Harmons’ Foodie Club rewards app, recipes and the ability to learn more about in-person cooking classes. “Our goal is to continue creating conversations about food culture in Utah and to provide education to empower our customers to make informed decisions about the products they are purchasing for their families.” “Our blog and podcast are great resources to help tell the stories behind so many of the much-loved brands and products that we carry,” Nance said.
That includes providing content for its audience as well.Īt, visitors will find blogs and podcasts answering culinary questions, nutrition insights and food trends, among other topics. Lindee Nance, VP of marketing, said Utah-based Harmons has invested a “great deal” in product development, supplier partnerships and produce selection.
0 kommentar(er)
