To compile the Time Saving & Low Budget Service Solutions report, Délifrance tapped more than 40 of its foodservice customers across six European countries to understand how best to support their businesses.
Smart tips
- Leveraging ‘shareable dishes’
- Mini prices for smart portions
- Instagrammable plates
- Batch cooking
- 10 ways to use a croissant
- One product, multiple uses
- Comfort food recipes
- Seasonal & plant-based
- Objective: zero waste
“Although the foodservice sector is showing strong signs of recovery following the pandemic, operators are now facing a new set of difficulties,” said Stéphanie Brillouet, Délifrance marketing director.
“We wanted to know what we could do at Délifrance to make life that little bit easier for customers.”
Packed with ‘recipes for success’, the guide is aimed at helping food operators drive sales and enhance customer experience through pricing, menu optimisation and waste reduction.
Rising inflation means many consumers are eating OOH (out of home) less, while average spend is decreasing.
Contrary to popular belief, rather than increase prices or resort to lower quality ingredients, the guide recommends ‘smart portions’ and meal deals, with recipes for small yet appealing light bites and snacks that meet tighter budgets.
Today’s consumer is more concerned about their carbon footprint; addressed in the Smart Guide through recommended streamlined menus with seasonal products that cater for both customer expectation and budget.
The bakery industry - like many others - is facing major labour challenges, particularly in recruiting experienced kitchen staff. The guide again comes to the fore, with recipes for affordable dishes that are simple for less skilled staff to recreate.
An increasingly competitive market is making it harder for operators to entice customers, but research shows there is a substantial cohort who are still spending, as long as it comes with exciting dining experiences. With this in mind, Délifrance’s Chef Lucas has created Instagrammable dishes that are sure to zero into tastebuds of all kinds - ranging from vegetable tatin to a decadently indulgent apple and pear tart and more
“We’ve done the research and [our customers] shared with us the top issues they’re struggling with right now,” added Brillouet.
“And we’re pleased to share our expertise in this guide full of mouthwatering recipes, actionable tips and low-cost solutions to help partners weather the storm over the coming year.”
