RETAIL DISPLAY
Grab and go demands variety and versatility
T
he demand for food to go has experienced enormous sustained growth in recent years, writes Malcolm Harling , sales and marketing
director at Williams Refrigeration.
Over half of visits to foodservice outlets in the UK are seeing customers take their purchases elsewhere. More businesses are looking to capitalise on this trend, with even fast food restaurants like McDonalds and Wagamama experimenting with grab and go variations of their o ffers to further speed up service to customers. With the value of the market expected to grow by 26% by 2024, up to £23 billion, choosing the right equipment to enable your business to meet this demand has never been more important. W hile the traditional grab and go products, like s andwiches, salads, quiches, etc. remain a vital mainstay, modern consumers are demanding more variety, as well as options for an increasing range of dietary requirements.
The reliable sarnie isn’t going anywhere, but its c ontents are almost certainly more adventurous t han the cheese or ham of yesteryear. The demand
for grab and go is affected by a number of
factors, with the increasing pressures on time and money felt by consumers being among the most important.
T he vast majority of grab and go sales
occur at breakfast and lunch, so being able to display a range of food in an enticing way while guaranteeing it remains in peak condition is a vital way to serve these markets.
The traditional locations for grab and go m erchandising include places like corner shops, delicatessens, garages, supermarkets and canteens in educational or medical establishments, but businesses are increasingly discovering new uses for it.
For example, while they are familiar sights in supermarkets they can be used in innovative combinations, such as putting one stocked with side dishes next to the meat department, to offer meal combinations.
This makes the importance of choosing
equipment that can be customised or branded to fit in with pre-established décor vital.
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