FOOD & DRINKS TO GO
A market on the move: a design perspective S
pecialists in the design, manufacture and installation of vending furniture Nebrak is designing food-to-go units to complement modern trends. Marketing operations manager Kerry Bullivant explains… “The food-to-go market shows no signs
market on the move: a design perspective What’s fuelling this growth? You could
attribute a change in working patterns, time-pressured routines, value-for-money expectations, and a desire for healthier,
of slowing down. While the lunchtime rush remains important, we’re seeing demand stretch across the full day as consumers seek out fast, high-quality options wherever they are. Convenience is at the heart of it all. From hot food and premium sandwiches to plant- Smart tech like digital screens and smart fridges, are making the experience quicker, more engaging, and more intuitive.
grab-and-go options. For operators, it means the need to adapt, and quickly. But it also opens real opportunities to offer something smarter and more engaging. At Nebrak, we’re supporting this shift by that combine refrigeration, heating stations, and smart technology all within a single, With space at a premium, especially
in retail and forecourt environments, our solutions are built to maximise impact without compromising functionality. What’s more, they’re adaptable, enabling clients to tailor their food and drink offer to suit different sites, audiences, or brand partnerships. Kepak is a great example, successfully customising both branding and housing formats to meet the needs of each individual client. As competition heats up, visual impact
matters. A food-to-go unit needs to work hard and look great. That’s why our bespoke designs balance performance with strong branding. Our in-house print studio ensures the client’s identity and attracts attention.
Hospitality venues are missing a simple yet powerful opportunity to elevate the customer experience and the view of Matthew Orme, director of Wenlock Spring He believes that for pubs, restaurants and food- led venues, still and sparkling water can be much more than a basic option - it can become a third revenue stream alongside food and alcohol. “For over 30 years, Wenlock Spring has supplied high-quality British spring water to the hospitality and specialist retail sectors,” said Matthew. “Presented well, spring water isn’t just a drink - it’s part of the dining experience.”
Why it matters to hospitality guests: • Spring water complements food and wine,
• It’s a mindful, sophisticated choice - often ordered in addition to soft drinks or alcohol.
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• Guests value knowing the source and mineral content of their water, especially when consistency and quality are guaranteed.
Yet many businesses default to offering tap
water, missing a chance to enhance both guest satisfaction and revenue. “It’s a small change that delivers big results,” said Matthew. “Train your staff to ask one simple question: ‘Still or sparkling?’ You’ll be surprised how many customers say yes when given the option.” To support hospitality venues, Wenlock Spring
has created branded drip mats featuring the ‘Still or Sparkling?’ prompt. added Matthew. “Serving premium British spring water shows guests you care about quality, consistency and the complete dining experience.”
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