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Food Service |
Each of
the following can be either
an opportunity OR a
threat. You decide!
Adequate Support Systems.
Is your inventory system computerized
or are you still manually counting items? Is your menu
system ready for an overhaul, but your staff isn’t ready to
tackle this project? Reduce operating costs and improve
efficiency by taking advantage of current technologies.
Know your customers.
Companies across all industries want to
know their customers and to "speak" to them with relevant
messages. Are your customers young or old? Single? Have
kids? What is their household income? Their ethnicity?
It's important to know this (and other)
information, as it heavily influences what and how consumers
want to buy. Would you like to target new groups? Your
products, promotions, and messaging should speak directly --
and possibly separately -- to these different groups.
Food allergies and intolerances.
If your customers ask, can you tell
them which products or menu items are compatible with their
gluten intolerance? Are peanut-free? Support
cardiovascular health? The number of diabetic exchanges in
the item? Food service establishments (schools,
hospitals, restaurants) are starting to target these
customers as an untapped market and help them select
appropriate foods.
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How will you
respond?
How will
your competitors
respond?
Increased away-
from-home dining,
coupled with a
desire
for healthy
meals.
Functional or
fortified foods.
What about GMOs?
Do you have a
consumer-oriented
food safety plan?
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In food service,
“customers” are
varied – and
have different
needs.
Have you
defined all your
customer
segments?
Do
you know what
each wants?
Do you respond
separately to each of
these groups?
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