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Food service trends for 2020 – our opinion.

Posted on 25th February 2020

We don’t need a crystal ball to guess that In 2020, we expect customers to place even greater demands on the foodservice industry. However, despite Brexit undoubtedly having a negative effect on consumer confidence, 50 million adults, in the UK, still regularly eat out each year. The Office for National Statistics (ONS) reporting that UK households spend almost £50 a week on restaurants and hotels (9% of total expenditure). There is no denying that consumers are
In off-line retailing, it’s a fact that, according to on-going research, around 70% of purchasing decisions are made on the spur of the moment, after entering the outlet. ‘Bricks and Mortar’ Retailers including bars and clubs etc. are, therefore, constantly looking at ways of presenting their ‘offer’ to compete against ‘online’. Using Point of Sale (POS) material is one way. However, In the past few years, we have seen an increasing amount of ‘visual clutter’
In recent Blogs, we’ve talked about how selling wine by the glass can be highly desirable with, in many cases, profits gained from just 12 glasses – or the equivalent trade cost of one bottle. However, this is only half the story. Serving a wide variety of ‘grape by the glass’ not only increases open bottle sales but can also prompt an ‘up-spend’ by encouraging customers to consider a higher price point selection. On the
There is no doubt, one of biggest challenges facing food serveries today is making sure food is served at the ‘right’ temperature – something that could very well be described as the Goldilocks principle. In the fairy tale, Goldilocks wanted the temperature of her porridge to be ‘Not too hot and not too cold – just right’ A situation that’s easy to create in a story but something of a challenge in the real world.
An easy and profitable way to serve wine by the glass.   We’ve said it before and we’ll say it again, selling wine by the glass can be highly profitable and with our new range of automated chilled wine dispensers, it’s become even easier. Those who have embraced the concept, claim that selling wine by the glass will return you a profit after just 12 glasses or 3 bottles. This is based on a pour

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