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BY ERIN ANDERSEN/Lincoln Journal Star
By ERIN ANDERSEN
Lincoln Journal Star
Mary Orth considers herself a frugal shopper.
But “these days are different,” the Lincoln woman said. “And I have lowered my standards with even more grocery items.”
What’s different is that food inflation is at a 17-year high, and predictions are that the cost of eating at home will continue its eye-popping rise through 2010, according to the U. S. Department of Agriculture.
Food prices are up 4 percent, since March 2007. That’s on top of the 4 percent overall increase we saw in 2007.
By year’s end, the USDA says we can expect to pay 3.5 percent to 4.5 percent more on groceries than we did last year,
Ironically, the cost of eating at home is actually rising faster than the cost of eating out — 4 percent to 5 percent at home compared to 3 percent to 4 percent for eating out.
Lincoln’s Juan Alonso doesn’t buy the arguments that prices are rising because of increases in fuel, transportation and production costs.
“The reasons for such price increases are a joke,” he said.
Clearly, few are laughing at this “joke” of food, gas, health care prices or its “recession” punchline.
Alonso blames greed.
Anyone who eats, feels the pinch. It seems to be particularly hard on families and people living on fixed incomes.
We can — and do — complain. But the best solution is strategy: Learning how to shop wiser, cook cheaper and waste less.
Unfortunately, there is no single, simple answer to ensure the best deal all the time.
It takes work, planning and math.
“We plan our meals around the prices of ads in the paper more than we used to,” said Phil Cochran of Lincoln. “Done correctly, we can plan our purchases to make more meals from the leftovers. A pot roast is a meat and potatoes meal the first day, and becomes pepper beef or beef stroganoff the next day or two.”
And they take advantage of shopper discounts such as shopping Sunmart on Wednesdays when it offers a 5 percent senior discount.
They also calculate gasoline costs to see if it is cost-effective to drive across town for a dozen eggs or a gallon of milk.
Cochran stays away from “portion sales” like two 5-ounce bacon-wrapped fillets for $10 “which actually makes the price of the meat cost over $15 (a pound).”
“It takes more thought to use up or waste less than it does to just buy convenience,” Cochran said.
Many shoppers buy in bulk, and swear by the bargains at big box stores like Wal-Mart, Super Target and Sam’s Club.
“But overall you have to have a large ticket (total purchase) to make the savings work for you,” Cochran said. “We are seniors, so the idea of buying huge quantities is not a great strategy.”
However, it can be a wise move on items you use all the time, such as flour and sugar.
Jackie Vivier, Lincoln, spends about $200 a week on groceries for her family of six — which is within her budget.
She buys in bulk, tries to plan two meals around one item and shops the stores (such as Russ’s) that offer extra perks, such as discounted gas for every $10 spent at the store.
“I do what is often recommended, as I plan out a week’s worth of meals in advance of going to the store, so that I stay on track for what I am spending,” Vivier said.
Kristen Meyer estimated she spent $250 to $300 a month last year to feed her family of four. She comparison shops, stocks up on sale items and clips coupons.
“Coupons are more fun to use if the item is on sale also,” she wrote in an e-mail.
Kari Beckenhauer has the same attitude toward grocery shopping as she has toward paying taxes — “I will pay my share, but no more than necessary because there are other things in life I want to put my money toward.”
Some call her an avid shopper; she prefers “well-informed consumer.” She’s also extremely organized.
“I do my research before I shop and then I shop the sales and/or where I think I can obtain the best price,” Beckenhauer wrote in a four-page e-mail chock full of practical and frugal shopping tips and tidbits.
“I plan my route ahead of time to save gas and time. We use our freezer, pantry, garden and fridge as best we can — they are well stocked, but not overstocked. I do not buy everything that we are out of when I shop — many things can wait until they are on sale or I need them for a specific recipe. I always shop using a list and rarely stray from it.
“I know it’s easier in some ways since there are only two of us in our household (along with two cats), but we’re still not taking anything for granted,” she wrote.
Other tricks she recommends:
n Learn to make your favorite eat-out foods at home, such as pizza and nachos.
n Keep a price book. “I have seen people at Sam’s entering prices in their PDAs so they can comparison shop,” she said.
n In addition to clipping and using coupons, take advantage of rebates and store deals, including online coupons.
n Be open to shopping at nongrocery stores for some items. Beckenhauer has saved lots by buying napkins at Menards, food at CVS and Walgreens.
“Double-check your register tape. Don’t be shy asking about an error at the service counter,” she wrote. “Be diligent about getting a rain check if something is out of stock. I just bought several loaves of very good, 100 percent whole wheat bread, 24 ounces for $1.59 by asking for a rain check. I saved $5!”
If you have a rain check but haven’t been able to use it, try negotiating with the store, Beckenhauer said.
As for Mary Orth, she’s chasing sales and buying more store- brand products than ever before — and her kids aren’t grousing.
“We have always been a Pace picante family. Just recently I bought the store brand. My family saw the jar label and did not complain. My 14-year-old son, who doesn’t stop eating, didn’t even flinch.”
And when she found a private label “Oreo wanna-be” sandwich cookie for $1.66 a pound (compared to $2.96 for Oreos), she was so excited that she sent out a mass e-mail to all her friends and family.
“As of late I am buying more and more store brands,” Orth said. “Mayo, coffee and peanut butter will be the last to go.”
Reach Erin Andersen at 473-7217 or eandersen@journalstar.com.
Slash your grocery bills
1. Take a food inventory before you shop. You may find what you need hidden in your cupboard.
2. Make a list and stick to it. And don't shop hungry. You'll be less tempted to overbuy.
3. Consider store brands. They're significantly cheaper and often at least as good as their brand-name counterparts.
4. Compare prices in different areas of the store. Cheese at the deli counter, for example, is often pricier than sliced or chunked cheese in the dairy case.
5. Weigh the cost of convenience. Prepped and precut foods often cost more. Similarly, you'll pay extra for single servings, such as cereal in disposable bowls.
6. Compare the cost of making it yourself versus premade. Often a little bit of extra work can add up to significant savings.
7. Evaluate endcaps. Often, products prominently displayed at the ends of aisles aren't actually on sale. Endcaps can also be a destination for merchandise about to expire. So check expiration dates carefully.
8. Check the bargain bins/close-out items. Again, be sure to check the expiration date.
9. Compare unit prices. Big packages are often more economical, but not always, according to studies. In one, the Federal Trade Commission reported that canned tuna, peanut butter, ketchup, canned coffee and frozen orange juice frequently turned out to be costlier in larger containers. Comparing unit prices (per ounce, etc.) is especially important when one size is on sale.
10. Beware of “two-for” sales. Sometimes it can be more expensive than buying the items individually.
11. Clip coupons. Check out Sunday newspaper inserts and consider checking out coupons from store Web sites or other sites, such as www.coolsavings.com, www.valpak.com, and www.smartsource.com. You generally have to supply personal information to register, so familiarize yourself with privacy policies. Just don't let coupons encourage you to buy products you wouldn't otherwise buy. Get more bang for your buck by coupling coupons with store sales.
12. Get a store card. With a preferred-shopper card, you receive automatic discounts on products in the store circular without clipping coupons. These programs request personal information, which means that the chain can track your purchases. Most chains have strict privacy policies, but it makes sense to review them carefully before joining.
13. Don't assume all items advertised in circulars are on sale. Manufacturers may have paid for placement.
14. Beware of last-minute temptations. Single-serving snacks at the checkout counter cost more than multipacks of like items along the aisles.
15. NEVER shop hungry.
Source: ConsumerReports.org, Tightwad Gazette and Lincoln Journal Star readers
Post Your Comment
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Rys wrote on April 23, 2008 1:14 pm:
MarkyMark wrote on April 23, 2008 3:23 pm:
Jason wrote on April 23, 2008 3:34 pm:
Lisa wrote on April 23, 2008 9:15 pm:
Mary wrote on April 23, 2008 10:20 pm:
Cut down on store-bought meat! The American diet consists of way more meat than is nutritionally necessary, and it is EXPENSIVE. There are plenty of proteins in dairy, beans, and grains if you do your homework.
Buy canned if your produce is not in season. Watch the sodium, but if your fruit or produce is not in season, it will cost a lot for poor quality 'fresh' produce. "
Ang wrote on April 27, 2008 11:32 am:
cut out expenisive boxed snack items
eat less meat or buy on sale
drink more water;this helps by drinking less milk, juice and pop
involve children in planning meals and helping shop (great ideas they have)
We are a family of 6 and I spend $125.00 a week, I have done less.
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