Retail bakeries and out-of-home food businesses have set their sights beyond the traditional high street – with rail stations and airport of increasing interest.
- Publication date: 13 January 2020
- Editorial submissions deadline: 13 December 2019
- Editorial contact: amy.north@wrbm.com
OPERATING BEYOND THE HIGH STREET
Retail bakeries and out-of-home food businesses have set their sights beyond the traditional high street – with rail stations and airport of increasing interest.
This article will look at the practicalities of operating from such sites – what are the key challenges are how have businesses overcome these?
Key topics to consider should include:
- How are logistical issues such as no direct access to roads/loading bays overcome?
- How does the type of equipment in a kiosk location (ovens, refrigeration etc) differ from that in a more traditional store?
- Are their health & safety concerns particular to a small kiosk-style site?
BOX-OUT: There’s an app..
Consumer-facing bakery businesses are increasingly adopting mobile phone technology to speed up service. This article should look at the options available to a business, and particularly whether such systems are viable – or even needed – by smaller retail bakeries.
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