The face of the Food to Go sector has changed dramatically in recent years and compared to the overall grocery market, food-to-go presents a high growth opportunity. There are many factors driving Food to Go growth. Consumers are living more flexible lifestyles and therefore shopping little and often. The increase in coffee culture and growing influence of street food and online influences, all result in retailers having to evolve their offering to keep up with the ever-changing consumer demands and the evolution of eating and drinking habits out of home.
These are food to go top tips for attracting and keeping new customers:
KNOW THE TRENDS:
Understanding latest and upcoming trends is key. Take inspiration from global markets as well as own local market.
COFFEE IS KEY:
Good coffee increasingly underpins successful retail food to go. This may or may not be barista led.
UP YOUR CREDS THROUGH BAKERY:
Fresh, impulse, bakery is a signpost for wider fresh credibility. Consider using bakery to provide a combination of freshness and specialist credentials upon which to set out wider food positioning…its also a great way to tempt shoppers in store.
STAND OUT FROM THE CROWD WITH SUB BRANDING:
Effective and distinctive in-store sub branding can elevate the wider proposition to meet new missions and differentiate from the competition.
INVITE CUSTOMER TO STAY:
In store seating can deliver many benefi ts and encourage new missions. Shoppers who take a seat spend up to 40% more.
KNOW YOUR AUDIENCE:
Researching your food offering is an important step in getting it right. Are customers after light snacks throughout the day or larger meals in the evening?
OFFER CHOICE AND VARIETY
Whatever your food offering, customers will look for choice so it’s important you keep things fresh and exciting. For example, adding a new marinade to your chicken or introducing a new burger topping can be all it takes to secure repeat custom.
THINK ABOUT PRICING
How much do you think customers will be willing to pay for your food? Consider how much you want to achieve on a spend-per-head basis. Also, consider the complexity of your food offering. The more technical the dish, the more skilled your team will need to be, which could result in larger overheads.