Coca Cola _ June 2019

Plan Ahead

Planning ahead is crucial to maximise the sales opportunities presented by key events on the calendar.

Summer sports
Showing and celebrating major sporting events during the summer months has the magic to engage people of all ages and bring them together in your outlet; offering the opportunity to raise revenue.

What to do
• Decorate your premises with flags, bunting and posters to celebrate Wimbledon (1-14 July) and the Tour de France (6-28 July). Speak to your supplier about POS materials, including prize draws and bucket deals.
• Offer a themed menu. Strawberries and cream and jugs of Pimms during Wimbledon, and steak-frites with French beer during the Tour de France.
• Show sport during quieter days and hours to boost trade. 2FOR1 offers on food or a free jug of Pimms when showing the first match of Wimbledon on the Monday.
• Host a ‘Welcome back Premier League’ party on Saturday, 10 August.
• Run your normal menu all day or have an additional snack menu to cater for the extra custom during the unconventional eating times.
• Honour the August bank holiday weekend by showing Premier League matches and the Rugby League Coral Challenge Cup Final (Saturday, 24 August) and host a BBQ.
• Offer a range of premium soft drinks for those adults who are teetotal or don’t wish to drink alcohol, and to cater for children and teens.

Autumn dining
As the season changes, so should your menu. Delicious, flavoursome and hearty food is the order of the day for autumn, so make sure your menu is ready to launch, once the temperature drops.

What to do
• British Roast Dinner Week in September is a great way to give your roast dinner menu a boost, and make roast dinners available on other days, not just Sunday.
• Put game on your menu. Healthy and versatile, it’s a tasty alternative to chicken, beef or pork.
• Everybody loves a curry. Classic dishes such as korma and vindaloo remain popular, however, more customers want authentic and healthier curries too. Get inspiration and help boost sales by supporting National Curry Week in October.
• Expand and be experimental with your vegetarian and vegan options. Seasonal veg like pumpkin, squash and root vegetables are perfect for roasting or adding to a hearty soup.
• Sharing dishes help mix up your autumn casual dining menu and
appeal to everyone. Perfect for daytime grazing, nibbles to accompany drinks or for evening dining, they are a cost effective way to serve on-trend food.
• Speak to your supplier about stocking up on seasonal – and local – ales and
gins. And think about offering a food and wine pairing menu.

Christmas planning
Christmas is the biggest event in the catering calendar, and although we’re just entering summer, now is the time to get organised with your festive plans.

What to do
• Promote your menus and events via social media, website and in-house. Make a member of staff responsible for updating them.
• Make sure your booking service – online, telephone or face-to-face – is efficient, easy and accessible. Make sure all members of staff are briefed on your festive plans so they can be helpful and informative when a customer asks.
• Speak to your suppliers about stocking up on fizz for the festive season, plus festive ales and gins.
• Give customers a sneak preview of the festive cocktails and mocktails you’ll be running to fuel excitement – and custom – via social media and in-house.
• Recruit staff early – good temporary or permanent staff will be snapped up quickly, so don’t lose out. Speak to a recruitment agency, post in-house notices or call temporary staff you have used before.
• Check that your music licence is up to date. Visit live-or-recorded-music to find out more.
• Dust off your decorations to check that they are suitable to use.

Feed Your Eyes

Sign up to receive an electronic version of Take Stock Magazine