Na parte V recordamos Clayton Christensen e a continua transição entre comoditização e de-comoditização. Na passada segunda-feira o Wall Street Journal trazia o artigo "Specialty Grocers Lose Natural Edge":
"Gourmet grocers are losing their edge as natural foods become mainstream. Supermarket chains and discounters are selling more fresh, natural and organic foods at lower prices, drawing shoppers who used to seek out those products at specialty grocers.... As a result, specialty grocers are having a hard time convincing customers to pay a premium to shop in their stores. And without the revenue and reach of bigger chains, they have also been hesitant to match price cuts or to invest in new services like delivery....“Differentiation can be ephemeral. Retail is an open book of copycats,”...“What was special 10 years ago isn’t special anymore,”...New Seasons Market, based in Portland, Ore., is trying to stand out from the competition with hyperlocal products, Chief Operating Officer Mark Law said. The chain of more than 20 stores in the Pacific Northwest works with local chefs to prepare oven-ready meals and buys dairy products from nearby farmers. Samestore sales growth rate nearly doubled last year.Este tema já apareceu aqui: "As estratégias nunca são eternas ponto"
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“Organic has been commoditized,” Mr. Law, a former Whole Foods executive, said. “You can’t differentiate with your product mix alone.”
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Other specialty grocers also are emphasizing services to stand out. But offering better services can push up costs, executives said.
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“You not only have your cost of goods but you’re trying to provide a higher level of customer service to differentiate yourself,”
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