Hy-Vee Inc. is a “groceraunt,” according to a grocery industry analyst, and among a growing number of chains that are adapting to shifting grocery shopping habits, National Public Radio reported.

The “groceraunt” is where the food is supposed to be tempting enough to get you to sit down to a meal before or after you pick up the milk and eggs. At Market Grille, the restaurant inside several locations of the Hy-Vee chain in the Midwest and Great Plains, you can order sushi, steak, brunch and maybe even on-tap apple cider.

Hy-Vee also gets kudos for hiring several chefs trained at the Culinary Institute of America to cook its prepared food, and two dieticians who lead weight management programs.

Large chains are increasingly losing market share – some 15 percent in the past 10 years – to more nimble competitors like smaller markets, convenience stores, farmers markets and even dollar stores. That, along with the rise of online food shopping, is forcing the old-school grocers to innovate in ways that should yield a better overall experience for consumers down the road.

“The bottom line is that for the supermarket to survive and prosper and grow, it’s going to have to offer more services,” says Phil Lempert, a consumer behavior analyst who tracks these trends on his site SupermarketGuru.