The future of work: What’s in store for food retail?

The future of work: What's in store for food retail

Since March, many Americans have had to adjust to new working conditions and protocols, whether at an office, at home, or on the front lines of a factory or retail store. On top of that, many have navigated caring for family members and evolving school dynamics as the lines further blurred between work and home. The way we live changed in an instant, and the way we work is evolving very quickly. What does work look like today in the food retail industry, and what trends are coming…maybe sooner than we think? Hear from this episode’s guests: Mark Baum, senior vice president of industry relations and chief collaboration officer at FMI—the Food Industry Association, and Kimberly Betts, managing director in Deloitte’s Human Capital, Retail, and Consumer Products practices.

For the first time in a long time, the spotlight is on the food retailing industry. It is not that we have not been as highly attractive for top talent as other industries have been, and when I think about where business students are going… technology has been a really exciting space for them. And now all of a sudden, we have an opportunity to attract those people to careers in retail, regardless of your functional outlook or your skill set, or expertise.

⁠—Mark Baum, senior vice president
of industry relations and
chief collaboration officer at FMI,
The Food Industry Association

About That Makes Cents

Our consumer podcast, That Makes Cents, dives into what consumers are thinking, feeling, and buying right now. Host and Deloitte leader Bobby Stephens talks with industry experts to help you navigate the evolving consumer industry and prepare for what’s next.

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