Foodservice can be a difficult channel to understand and unlock, but the rewards are there for those that persevere. Issues commonly faced are incomplete data and information; the complexity of the sector in its many different facets, sub-sectors and market drivers; as well as a language and jargon all of its own.
Experience, intuition, and access to a network of practitioners plays a key role in serving these sectors successfully. ‘Front of house’ products tend to be more portion packs, branded with the accent on added value, whereas ‘back of house’ propositions tend to be centered round the chef, utility, and economy. The route to market is also often unique and can involve a variety of wholesalers and other third parties.
- The decline of eating out
- Food subscription boxes – how well do they deliver?
- All about the experience
The Grocery Insider Podcast (Listen via iTunes or Spotify)