Presentation is key. From panini grills to deck ovens, consumers frequently make purchasing decisions based on what they can see. The latest trend in food retail finds consumers focusing more on the tantalizing foods that are on display. Customers today are very interested in fresh, homemade food. In addition to giving consumers a sense that the food they are buying is fresh, food prepared in front of them also enables consumers to watch the hands that make their food.

This change in consumer behavior has caused many food retailers to modify the way they operate, moving parts of food preparation previously handled in the back of house to the front of the house. Because consumers are interested in seeing their food prepared and cooked, retailers may revise the layout of their store, moving those activities that are attractive to the consumer up to where the consumer can see them. In addition to modifying the layout, retailers are also revising the storage equipment used. Traulsen offers compact stainless steel undercounter refrigerators that are made to stand up to the demanding environment of any grocery and also are compact so ingredients can be kept fresh and near at hand.

Other modifications retailers are making include the type of equipment they use to prepare the food, concentrating on equipment that not only has a large viewing area, but also is versatile enough to cook many different types of food. For example, the rotisserie oven is a common piece of equipment for creating an open food court. Another example would be Baxter's new rotating rack oven that is ideal for baking, roasting or reheating a variety of food. The oven is designed to be versatile and flexible enough to generate a wide range of products. It also offers a generous viewing area, allowing the food to be on display for customers who are increasingly interested in observing the food as it is being prepared.

Making a show out of the food being prepared is increasingly becoming an additional sales tactic for food retailers. As the preparation and cooking tasks move and become more and more visible, the equipment may also be positioned more prominently to do more in less space.

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