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Businesses in the foodservice industry have a number of challenges that they face on a day-to-day basis. One of the biggest is with regards to the food they serve and the amount that gets thrown away. Not only are customers more concerned than ever about where the food comes from, but they also want value for money. This means that businesses have to find the right suppliers, ensure the food is stored correctly, and that they offer the best value to the customer. This includes using all of the ingredients and minimising any waste.
The issue of food waste is something that has been a major problem globally for many years and companies need to try and keep this waste to the absolute minimum. So, how can foodservice businesses tackle food waste?
Are you feeling a bit cramped? Is your kitchen overflowing with appliances? Does your shop front look confused? Or are you simply struggling to see how your food business could run that bit more smoothly?
You may be in need of a re-vamp. Luckily, we’re here to recommend how you can make the most of your countertops.
For many people, the idea of shopping for something to eat can fill them with indecision. There are now so many locations where you can get food and drinks, that the choice seems endless. With peoples lives also becoming more hectic, there is often no time to sit down and eat something, which leaves them eating at their desk, or quickly consuming it as they walk back to work. For the business owner, it creates new challenges to overcome, so that they can cater to their customers.
Here are a few ways that grab-and-go fridges can improve the service to your customer, while also making your products stand out and increase sales.
We are fast becoming a nation of wine drinkers: while wine sales have risen by 60% in the last ten years, the UK has become the second largest importer of wines in Europe. It’s a trend which seems to be here to stay – with more and more of us opting for the grape over the grain.
Many drinks-sellers have already sought to follow the trend, branching out into selling wines or bringing more variety to their current bottle-offerings, all in the hopes of drawing ever more punters through their doors and persuading them to swap pints for glasses of red or white.
If you’re looking to join those trendy businesses, and capitalize on the changing tastes of your customers, here are five top tips to get you started, and get your business dedicated to the love of wine.
For many years, the UK was seen as having a heavy drinking culture where it was common to see young people going out in the evenings and binge drinking. In fact, the local pub has always been seen as the social focus for many people, going for drinks after work and at weekends to see friends.
In the past few years, however, there has been a growing move away from alcohol by young people, who have decided to follow a teetotal lifestyle. For those businesses that make their money on selling alcohol such as pubs, this trend has caused serious problems, leading to as many as 14 pubs closing on average each week according to the Campaign for Real Ale.
With this in mind, here are some of the questions you may need to ask as a business owner, and how you can try to keep your business profitable in the future.
Pubs used to be watering holes where you could enjoy a decent pint in peace or with company. They’d be filled in the afternoon by day-time drinkers and employees on never-ending lunch breaks and then, in the evenings, they’d be packed out again with the after-work crowd. Back then, pubs could rely on a steady flow of customers cashing out on lagers, ales, ciders and spirits.
But those days are gone. Over the last few decades, there’s been a gradual cultural shift. Pubs still remain hubs for meeting and socialising but it appears that increasingly more of their customers are losing their appetites for booze.
With healthy lifestyles on the rise, more are going vegan and gluten free, avoiding fats and cutting down on calories, left, right and centre. As part of this drive towards healthier bodies, alcohol consumption is falling and, instead, customers are craving wholesome, fresh foods.