Food retail workers are among the most visible laborers in the food chain. They serve customers in supercenter chain stores, convenience markets, and traditional grocery outlets, in addition to alternative food outlets such as food cooperatives and farmers’ markets. Workers in this sector are all those who perform their jobs at retail locations, including in-house cooks and bakers, as well as appliance and maintenance workers. In this chapter, we look at the labor conditions of workers in grocery and other retail establishments that sell food products, examining in detail the increase in horizontal and vertical corporate consolidation of grocery store chains and supercenters over the past several decades. We argue that this consolidation, from mom-and-pop grocery stores of the early twentieth century to the dominance of dollar store chains today, has led to an intentional decrease in workers’ wages, benefits, and full-time employment, which has mirrored a drop in unionization in the sector. Despite these trends, recent shifts in the industry have brought worker resistance to the forefront, and we are in a moment with renewed potential for retail labor organizing.