As restrictions start to ease around Australia, food retailers are trying to operate in the “New Normal”. Who would have ever thought we’d be sanitising and social distancing before tucking into our favourite sashimi? Well times have definitely changed thanks to Covid-19 and they aren’t likely to return to the way it was, anytime soon.
So where does that leave food retailers? Many of whom need to maximise sales in the two hour lunch and dinner windows to merely survive. The answer is to consider a new way of operating – until a time when the world returns to business as usual, it’s time for business as (UN) usual! So here are our top recommendations for food retailers as the chart the great unknown – reopening post Corona times!
As restrictions slowly ease and we see a return of customers to the retail landscape, it’s time for food retailers to review their current operations and adapt to the new normal. After weeks of isolation measures impacting sales, times have never been tougher in the retail landscape. However, we are finally seeing some light, with measure set to ease this week. Now is the time to get ready, there is a myriad of things retailers should be doing during lockdown in readiness to capitalise on increased foot traffic in the weeks to come.
Retailers are usually restricted by the number of hours they can focus ON their businesses as many work 6 and 7 days a week IN their business, particularly our food retailers. As a result, menus are often not reviewed regularly leading to margins shrinking and menu options being tired and outdated. We’re all guilty of it….we’re so busy doing, we’re no longer really planning or reviewing.
Now is the time to review all...
We’ve all experienced the lunch time buzz of a busy food court in full swing, but when was the last time you experienced that level of activity first thing in the morning? Throughout Australia, food courts typically feed the masses at lunch time. Unless there is strong evening activation like cinemas or a leisure precinct, food courts tend to make the majority of their sales between the very narrow window of 12-2pm. Outside of that window you can often fire a cannon and not hurt anyone.
For Retailers it’s a constant battle…How do you make more sales outside of the “golden hours” of the lunchtime window? One answer is to have a menu that provides customers with items that appeal at other times of the day. Many Retailers naturally look to a breakfast offer to increase sales. If done well, a good breakfast offer can really increase sales and activate a precinct. However, breakfast is not necessarily a natural fit for all food courts. Some centres...
The power of the $10 lunch is here to stay. Our research suggests customers are well and truly committed to their “value for money” driver, most evident when retailers are trying to capture the worker population’s lunchtime dollar. Workers want to be able to grab something “cheap and cheerful” for lunch rather than have the bother of bringing lunch from home each day.
We’ve all been there. The last thing we have time for is the rigours of packing lunch for ourselves before we fall out the door each day, but the alternative is buying lunch which we know will burn a hole in our pockets and takes precious time and energy to achieve (often with disappointing results).
$10 seems to be the pain point. Lunch for ten bucks is little risk and the perception is it is affordable, hence doable. Over $10 and customers assess their commitment to parting with their “cash” on a deeper level. That’s not to say workers will buy lunch every...
People often dream of opening their own café, but they work full time (often in a job they loathe) and they feel their dream is always out of reach, it takes a long time to plan, organise and fit out a café. All true, unless of course you skip a few steps along the way.
If you know how, rest assured you can have your café up and running in 3 months – or less! The trick is to get going. You can make wholesale changes to the business as you go along, using cashflow for changes to fit out, furniture, uniforms and the like. What is important now is to have an operational café that can start making you money.
Here is a list of hacks that can help you implement your dream of opening a café in a much shorter timeframe;
You’re still in the job you hate. The years roll on by and you’re still there even though every year you promise yourself this is the year you’re going to make a break for it and leave. So why do you stay? For most people the answer is simple, they don’t know what else to do. They’ve spent years working in a profession that they are qualified for and they’re not sure what else they could turn their hand to.
If this sounds like you, have you ever thought about opening a café? If you’re keen to leave the corporate world far behind but you’re not sure what your next move should be, here are the top 3 reasons you may want to consider opening a café;
Perhaps the greatest benefit of opening a café is you are not only creating yourself a job, you are creating a future asset that if managed correctly, will grow over time. Most small business owners reap the main financial rewards when they...
The great Australian dream has always been to own your own home. Culturally we are a nation of home owners, unlike the majority of the rest of the world where renting is the social norm. As the average price of a house in Sydney soars well over the $1 million mark, many people are reassessing that dream as being unaffordable, unobtainable even.
Australians now have a new dream. The dream is to own their own café or restaurant and MasterChef, the addictive reality television program, is in part responsible. We call it the “MasterChef Effect” …. the dramatic rise in the interest in food in Australia over the past 10 years.
It’s official, Australians are becoming obsessed with all things food. It’s no wonder that more and more people want to turn their passion for food into a career by opening their own café for example. And they are doing it in droves. The number of cafes across Australia grows at a staggering 7%pa. According...
At some time in our careers, we all usually reach the point where we question what we’re doing and if we’re really happy. It’s not unusual that during this time of self-reflection, people decide to make a change. Often that change involves making the leap from employee to employer, opening their own business. For many Australians, a café is their choice of business, with an annual growth rate of 7%pa and a country fixed with coffee, cafes in Australia are booming.
Owning a café has always been one of those dream jobs that people wonder about. The appeal is understandable; The freedom of being your own boss, building an asset to secure your financial future and working in an engaging non corporate environment. Like any small business, running a café is not rocket science, anyone can do it, some are just more successful than others.
As food consultants we are asked all the time about how you open a successful café. So...