Overview
Who is this for?
Retail or Catering Managers who are in the process of updating or beginning a new concept for an outlet.
Why should I take part?
Visual merchandising is something we are all familiar with. Fashion store windows have long been showcases of the products inside, setting the scene and enticing us in. But have you ever stopped to consider what the customer psychology behind this is? And what the impact might be?
There is huge value in getting your range, display and layout right. Not just to influence what people buy, but also how they feel about the experience and the likelihood of them returning!
So how can you influence customers’ choices to buy products that add value to your business, while giving your customers a fabulous retail experience within your catering environment?
If all these questions start your mind whirring about the opportunity within your business, then take part in our online session to learn about the power of product positioning and how to make more of every customer you have.
How will it help me?
During the event, you will…
- Gain insight into what makes today’s customer tick and how we as caterers can use that to our advantage in generating enhanced sales and better profitability
- Learn to consider gross profit performance of each product in deciding where it should be offered for sale (touching on Menu Engineering)
- Identify which areas within the restaurant can be exploited to maximise those sales
- Discover some top tips for creating effective displays quickly in different areas of the restaurant space
- Learn strategies for increasing spend per head, using associated products or upsells to engage more with customers’ emotional responses.
Following the event, you will…
be able to consider how to maximise sales and profitability by considering the customer in more detail and taking a strategic approach to product layout.
Provisional Itinerary:
The course takes place over the afternoon of the 15th of February in the form of an online webinar.
This is an online session with a limited number of places available. Delegates will need access to a laptop or PC with a microphone and web camera to participate in this interactive course. Attendees will receive a link to the session one week before and a downloadable participant pack the day before. (Paper copies can be sent out if you notify Sarah Mcloughlin at least 1 week in advance [email protected] )
Final itineraries and timings will be in your calendar invite.
About the Trainer:
Judy Roberts;
RETAIL FOOD MERCHANDISING CONSULTANT – RIGHT PRODUCT RIGHT PLACE
Judy Roberts has spent her career in food and catering businesses, working over the past 12 years in merchandising and product sourcing.
After gaining her degree in Hotel, Catering and Institutional Management from Manchester Metropolitan University, she entered a post-graduate management development scheme with the Royal Mail Catering Service. This solid foundation gave her the ability to fast-track into catering management within contract catering business environments. The move across to business development in contract catering was a natural progression for her skills and passion for delivering a great service, and she was instrumental in the growth of a smaller contractor from £5m turnover to £60m over 10 years.
Latterly she worked within a large contractor providing advice, workshops and physical makeovers of many catering outlets in order to create the best possible front-of-house experience for customers and the best return for the caterer.
She started her own consultancy in 2019, having seen the requirement generally across the catering industry for a more ‘retail’ and strategic approach to product layout and display. Her approach is to help the caterer to analyse their menu and food offer to create the most profitable layout, be that on actual counter display or on menus and point of sale.
