Parents working more than one job and having to battle with the decision on what to cook for dinner often leads families to greasy fast food meals -- a quick hamburger and fries or a bucket of fried chicken.

Today, more supermarkets are looking at ways to help out their after-work customers, who come in looking for dinner, by presenting them with chilled ready-to-heat meals.

The trend has taken root throughout southeast and northeast America where places like Dean and DeLuca, one of the best-known specialty gourmet retailers has recently opened the first of three new format stores to be focused on chilled ready-to-eat meals.

And Star Market in Cambridge, Massachusetts has started "Star la carte'' serving grilled-to-order meats and wok-fried entrees.

Bermuda's MarketPlace and Miles seem to have followed suit. Executive chef for the home meal replacement programme at MarketPlace Bruce Donnell came to Bermuda to set up and run the programme from Harris Teeter, an upscale US grocery chain which is very aggressive and successful with the home meal replacement concept.

There are 150 stores throughout the southeast.

"President of MarketPlace John Carr saw what Harris and Teeter was doing and was interested in the programme. Through a talent search, and because I was a home meal replacement specialist of prepared foods for the company, in Charlotte, North Carolina, I was asked whether I would come to Bermuda to head up the programme,'' Mr. Donnell said.

He added: "I was ready to make a change and there was a need in Bermuda.'' Mr. Donnell joined Harris and Teeter right after graduating from the Culinary Institute of America and at that time the company was just getting started with home meal replacement.

"The first step to starting the programme in the MarketPlace was to build a foundation with the associates that were here and then grow strongly upon that,'' he said.

"The salad bar had just been moved to maximise its potential as well as expanding the potential in the snack shop, which will receive attention soon.

"We are looking at including a pizza programme and we have a very strong customer base with people grabbing sandwiches so we are really looking at improving that section and going after that customer more successfully. That's the daytime customers, and then there's the nighttime customer who doesn't want to cook but still wants a home cooked meal.'' Mr. Donnell added that this idea to focus on the nighttime customer did not grow out of demand but a perceived need because more people are working and more people are working two jobs.

"We are offering restaurant quality meals at very reasonable prices. We introduced the home meal replacement programme for the after-work customers shopping for dinner. What we are offering is meals to go that just need to be put in the microwave.'' Mr. Donnell has prepared dishes like sun-dried tomato pasta salad which is very popular, chicken Parmesan with grilled vegetable pasta salad, grilled filet of beef with pesto rotini salad, and peppered salmon with saute of fresh vegetables.

"We try to rotate what is on the shelves -- we are just in the third week of the programme so we're still testing the taste buds.'' Mr. Donnell also said all the food containers can be used in the microwave.

"The programme is improving and right now we are trying to find out what the customer is interested in. They have become more comfortable with the programme after trying some things.'' Mr. Donnell said he also has quiche, pot pies and rotisserie chicken which has also done well.

"I hope to be able to build a central kitchen in one of the other MarketPlace stores so we can produce there and then distribute to all the other stores.

"Basically, we are choreographing a dance with this programme. We have to keep all the other jobs taken care of and introduce the new ones.

"The reason I really enjoy what I'm doing is because I can now get face to face with the customers and find out what their likes and dislikes are. They can take one of the dishes home and come back the next day and say that needs a little more salt or why don't you try this or that. It's a nice relationship to have.'' Asked what his overall goal is Mr. Donnell replied: "My ultimate goal is to have this programme in all MarketPlace stores where people can come and grab dinner at a reasonable price.

"Having this type of programme also opens up the opportunity for specialty catering. We have the talent and the opportunity to do it.'' Miles Market also caters to the after work crowd with its Miles-To-Go programme, offering a selection of ready made dishes, including hot and cold soups, breads and salads.

Miles-To-Go supervisor Patrick James said the programme has been in existence since last October.

"We have created a separate section within the store in which we sell prepared entrees to go that just need to be heated. There are also pizzas and speciality sandwiches with soups daily,'' Mr. James said.

He added: "We also have a meat, fish, chicken and a pasta dish which works on a rotating menu but the starches and vegetables are part of our basic daily menu.

"There is also, perfect for this time of year, entree salad dishes which are great for after work, dinner at the beach and that includes salmon, chicken, grilled vegetables, and Greek salads which are available for any occasions. We also have barbecued chicken, quiches and finger foods.'' Mr. James also said the store gets many people coming in after work to pick up dinner or dishes for last minute dinner parties.

On the whole idea of home cooked meals to go Nutritionist Janet Burrell said: "It does provide a lot more variety and variety is one of the major steps that we recommend in a healthy diet.

"This type of programme is like going to a restaurant but it's ready to go.

Home meal replacement is a modern fast food and when you think of what people could buy it could be healthy.

"It is an expensive way for families to eat but ideal for the person looking for a healthier fast food dinner.''