We are proud to launch our Small Plates, Big Impact: A Guide to GLP-1 Friendly Menus, a brand-new resource packed with practical advice, menu inspiration and recipes designed to help caterers meet the growing demand for smaller, balanced and protein-led meals.

As the number of consumers using GLP-1 weight management medications continues to grow, so too does the need for menus that offer flexibility, nutritional balance and choice. Rather than seeing this as a challenge, operators have the chance to attract new customers, increase loyalty and futureproof their menus.

Why GLP-1 Matters to Foodservice

GLP-1 medications are reshaping dining habits, with many users naturally opting for smaller portions, prioritising protein and reducing their intake of rich or high-fat foods.

With millions of people across the UK and Ireland either using or considering these medications, this shift is becoming too significant for the hospitality industry to ignore.

Our new guide explores what these changing consumer behaviours mean for foodservice businesses and demonstrates how thoughtful menu design can cater to GLP-1 users while appealing to the wider health-conscious market.

Create Menus That Work for Everyone

Small plates aren’t just a trend—they’re an opportunity to create more inclusive menus that appeal to a broad range of diners.

By offering flexible, customisable dishes, operators can give customers the freedom to build meals that suit their appetite, dietary preferences and nutritional goals. From cafés and pubs to restaurants, education and care catering, the principles of balanced, smaller portions can be adapted across every sector.

Improve Profitability While Reducing Waste

The guide explores how operators can increase average transaction values through mix-and-match menus, customisable bowls, healthy add-ons and premium protein options, while also helping to reduce food waste through more appropriate portion sizes.

What’s Inside the Guide?

Learn how to build balanced dishes using the right combination of:

Lean protein
Fibre-rich ingredients
Complex carbohydrates
Healthy fats

The guide also highlights ingredient choices that deliver flavour, nutrition and value without overwhelming the customer.

Protein-packed breakfasts and brunches
Flexible small plates
Customisable bowls
Lighter desserts
High-protein smoothies and drinks

Every section is designed to help operators make simple menu adaptations that can have a big commercial impact.

Supporting Every Foodservice Sector

While inspired by the growing demand from GLP-1 users, the guidance extends far beyond weight management.

The principles of smaller, nutrient-dense meals are equally relevant across education, healthcare, workplace catering, cafés, pubs and restaurants, helping operators respond to wider consumer trends around health, wellbeing and mindful eating.

Download the Guide Today

Whether you’re looking to refresh your menu, introduce more flexible dining options or stay ahead of emerging foodservice trends, Small Plates, Big Impact provides the inspiration and practical advice to help you do just that.

Download a copy today and discover how small changes to your menu can make a big impact for both your customers and your business.

The post Small Plates, Big Impact: Introducing Our NEW GLP-1 Friendly Menu Guide appeared first on Country Range.

The comprehensive guide, which was also kindly checked by Alison Smith, a Prescribing Support Dietitian for the NHS and Fellow of the BDA who worked on the Care Home Digest, provides advice and menu-solutions on cutlery-free dining options that are nutritious and practical whilst still being delicious and visually appealing.

Supporting Caterers with Inclusive, Nutritious Menus for Dementia Care

With The Alzheimer’s Society estimating that around 70% of care home residents have dementia or severe memory problems, the new guide provides creative solutions to help residents with eating and drinking difficulties and ensures absolute menu inclusivity, nourishment, stimulation and satisfaction.

The Country Range Catering for Dementia Guide focuses on one area of the Care Home Digest, which was published by The British Dietetic Association (BDA) and National Association of Care Catering (NACC) and covers all aspects of menu planning and nutritional guidance for older adults living in residential homes.

Dementia can lead to changes in food and fluid intake so it’s vital caterers and carers have guidance and menu ideas to make food more accessible. The guide is free to all chefs and caterers and includes recipe ideas for starters, main courses, desserts and snacks.

For more information on specific Dementia dietary needs, also check out the Country Range IDDSI Guide for insights and inspiration on dysphagia catering.

Rachel Porter, Country Range Group Marketing Manager, said:

“We’re always looking to provide our members and their customers in the health and welfare sector with the latest knowledge, advice and tools to help them offer the best mealtime experience, nutrition and care. This latest guide follows the success of our Country Range Guide to the IDDSI Framework which was released last year and offers innovative menu ideas and recipes to make food more accessible for people living with dementia.”

Explore Delicious Recipes for Dementia-Friendly Catering

Packed with practical, delicious recipes, this guide is designed specifically for caterers preparing meals for those living with dementia. Looking for even more culinary inspiration? Explore our full collection of Country Range recipes to spark fresh ideas in your kitchen.

The post Catering for Dementia Guide appeared first on Country Range.

Martin Ward, Chief Executive of the Country Range Group, says: “We are delighted to be supporting The Natasha Allergy Research Foundation in delivering such a ground-breaking and essential educational programme. Studies show around two children in every classroom now has a food allergy and 20% of food allergic reactions occur in schools.”

New research shows that 95% of teachers now have children with food allergies in their school and yet 67% have had no allergy awareness training. The survey of almost 1,900 members of the NASUWT, the teachers’ union, in collaboration with Natasha’s Foundation, revealed that one in five teachers has never been taught how to administer an adrenaline auto-injector which could save a life in a food allergy emergency, and almost two thirds (60%) don’t know or are unsure if their school has an allergy policy.

Tanya Ednan-Laperouse OBE, founder of the charity, whose daughter Natasha died aged 15 from a food allergic reaction, said: “It can be hard to keep a child with food allergies safe in school. Finding a nursery where Natasha would be safe was extremely difficult. Natasha at times was bullied at school because of her food allergies and this was incredibly stressful and isolating for both her and our family. The government, schools, teachers, parents and pupils need to come together to support children with food allergies. Our Allergy School will transform levels of awareness and understanding of food allergies to ensure all children are safe and able to participate fully at school.”

The free, national programme has been developed in partnership with The King’s Foundation, St John Ambulance, Coram Life Education the children’s charity and Tesco Stronger Starts.

A Wealth of Resources

The Allergy School website (www.allergyschool.org.uk) offers a wide range of resources. This includes an online self-assessment tool for early years and primary schools, school clubs and out-of-school groups to complete to understand how food allergy-friendly their organisation is and how they can improve the safety and wellbeing of students with food allergies. Once this has been completed, they will receive an Allergy School certificate and logo for use on their website and in marketing materials; information and advice on the Allergy School journey and details on how to sign up for the free, online training course “Allergy and Anaphylaxis for Schools” delivered by High Speed Training.

The “Welcome To Allergy School” film gives invaluable advice for teachers, schools and clubs. This includes information for staff training, off-site trips and how to respond to a food allergy emergency. Other films for pupils and teachers include a quiz and first aid advice. The films are sponsored by Tesco Stronger Starts, and they introduce Arlo, a friendly armadillo who has food allergies, a puppet created and brought to life by Sesame Street puppeteer Warrick Brownlow-Pike. Arlo helps to educate children about food allergies in a positive and engaging way. There are also lesson plans and assembly packs for key Stages 1 and 2.

Jan Parnell, Director of Education at Natasha’s Foundation, said: “We recognise that nurseries, schools and out-of-school settings are seeing more children with food allergies come through their doors than ever before. Unfortunately, there is a lack of understanding about the seriousness of food allergies and how to manage them. We want to end the challenges that children with food allergies face so that they can be fully involved in all activities in and out of school. We would urge all schools to use our free resources.”

A Welcome Approach to Education

As Royal Founding President of The King’s Foundation and Royal Patron of St John Ambulance, His Majesty King Charles has sent a message of support saying: “I am delighted to hear of the launch of ‘Allergy School’, the new educational programme by The Natasha Allergy Research Foundation. Improving understanding of this issue is so important for keeping children with food allergies safe and ensuring they are able to participate fully in activities at school or in our wider communities. I am particularly heartened that my King’s Foundation has been closely involved with the project, helping all of us to become more aware of the many ways we can support one another, especially the more vulnerable in our society.”

Stephen Morgan, Minister for Early Years Education, has congratulated the work of the charity, saying: “The safety of our children is the most important thing both in and outside of school, and I welcome the important work being carried out by the Natasha Allergy Research Foundation. I encourage all settings to make use of engaging programmes such as these, alongside taking the necessary steps to manage allergy risks as clearly set out in the government’s allergy guidance.”

Find out more:

find out more information about the NARF Allergy School.

The post Welcome To the NARF Allergy School appeared first on Country Range.

Following a successful nine years supporting the next generation of young college chefs through its sponsorship of the Student Chef Challenge, the Country Range Group has now turned its attention to schools with their own brand, Country Range, being announced as a Headline Sponsor for the 2025/2026 Springboard FutureChef competition.

Passionate about addressing the skills gap in the hospitality industry, the partnership marks a significant milestone in the Country Range Group’s commitment to nurturing culinary talent and providing a vital pipeline for the industry’s future workforce.
The UK’s leading school-based cooking competition, engaging over 25,000 young people annually across England, Scotland, Wales and Northern Ireland, Springboard FutureChef supports the development of key life skills and showcases the exciting careers available in the hospitality sector.

Driving industry impact

Designed to inspire and equip aspiring chefs aged between 12-16 with essential culinary skills and knowledge, Springboard FutureChef provides a hands-on experience, builds confidence and introduces participants to the world of professional cookery.

With a proven track record for launching culinary careers, the first Springboard FutureChef competition took place in 1999 with 127 young chefs taking part. Since that inaugural competition, over 225,000 students have been involved and a remarkable 24% of participants have gone on to have careers in hospitality.

Previous Springboard FutureChef winners include 2023 MasterChef: The Professionals champion Tom Hamblet, 2023 Roux Scholar winner April Lily Partridge and Graeme Cheevers, owner of the Michelin-starred Unalome in Glasgow.

Graham Caldwell, Country Range Group Marketing Manager, said:

“The Country Range Group and our members are dedicated to supporting the foodservice sector and we recognise the importance of investing in young talent. The Springboard FutureChef competition is a truly exceptional initiative and as a long-term supporter of food education and training, the exciting sponsorship aligns perfectly with our mission to empower the next generation of culinary professionals and strengthen the hospitality industry.”

“Springboard FutureChef is more than just a competition – it’s a monumental movement that provides invaluable skills and experience to young people, fosters industry connections and strengthens career pathways for culinary talent. With an unbelievable track record for developing young cooks, we’re thrilled to take on the role of Headline Sponsor and look forward to working with Springboard to invest in and inspire the next cohort of young chefs.”

A Proven Model for Success

Country Range’s decision to become a headline sponsor of Springboard FutureChef builds on the success of its previous partnership with the Craft Guild of Chefs in supporting the Student Chef Challenge.

Another competition with a great heritage of developing culinary stars of the future, Country Range was lead sponsor of the iconic challenge between 2016 and 2024.
Graham Caldwell continues:

“It was a huge honour to help thousands of young chefs improve, grow and test themselves through the Student Chef Challenge and we’re confident the experience will ensure we can make FutureChef 2025/2026 the most impactful yet. As the hospitality sector continues to rebuild and evolve, initiatives like FutureChef play a crucial role in ensuring a skilled and passionate workforce for the future.”

Amanda McDade, National Head of Careers and Education for Springboard commented:

“We’re thrilled to welcome Country Range as a Headline Sponsor for the 2025/2026 Springboard FutureChef competition. Their commitment to nurturing young culinary talent aligns perfectly with our mission to inspire the next generation of chefs. This partnership will significantly enhance our ability to provide students with invaluable industry connections, skills, and experiences. With the Country Range Group’s support, we’re confident that FutureChef will continue to be a transformative platform for young people, opening doors to exciting careers in hospitality and addressing the industry’s skills gap. Together, we’re not just shaping future chefs; we’re cultivating the culinary stars of tomorrow.”

A Commitment to Culinary Excellence

As the Headline Sponsor, Country Range will play a central role in supporting the competition from start to finish, which provides direct engagement opportunities for students, schools and chefs and a rich learning experience that extends beyond the competition.

The FutureChef annual programme begins in August with a nationwide call for participants, chef mentors and judges. School heats then take place from August to October, followed by local finals and mentor engagement. Regional finals occur in early spring 2026, culminating in the prestigious National Final in March 2026. Outside of the main competition, culinary career sessions and industry-led demonstrations are also run throughout the year.

In addition to Country Range being the headline sponsor, the Group’s wholesale members will also have the opportunity to offer mentorship and professional development opportunities for young participants and schools in their regions.

The post Special Feature: Headline Sponsor appeared first on Country Range.

With the population living longer, the number of people living with dysphagia will continue to increase so education on the careful preparation of meals is crucial to prevent malnourishment and extreme medical problems.

The Country Range Guide to the IDDSI Framework

The new Country Range dysphagia guide educates and enables chefs to be confident in creating their own texture modified dishes, diets and menus. Free to all chefs and caterers, it details guidance and includes detailed information about the IDDSI guidelines and offers ideas, inspiration and methods from IDDSI consultant Andy Cullum, to make mealtimes appetising, nourishing, inclusive and safe.

The Country Range Dysphagia Guide, which includes a vibrant Katsu Curry, Braised Beef and Battenburg methods to name a few, can be downloaded from the Country Range website.

Rachel Porter, Country Range Group Marketing Manager, said: “We’re passionate about providing our members and their customers with the tools, not just to get-by, but to lead when it comes to important topics such as dysphagia. The aim of this guide is to give caterers a better understanding about IDDSI and to offer practical tips, tricks and innovative methods on how to produce delicious and nutritious snacks, mains and desserts, using everyday equipment and store cupboard ingredients. With Andy’s help we have provided a range of solutions to ensure that people can dine with dignity across all IDDSI levels whilst ensuring that methods are achievable in busy kitchens.”

Created in collaboration with renowned IDDSI consultant Andy Cullum

The unique guide has been created in collaboration with renowned IDDSI consultant Andy Cullum, who added: “It’s great to work with Country Range on this project, which will make a huge difference to chefs and most importantly, those living with dysphagia. An IDSSI meal doesn’t have to be a blob on a plate. Most foods can be adapted to IDSSI – all you need is belief, time and practice.”

The post Country Range Makes IDDSI Guidelines Easy to Swallow For Care Caterers appeared first on Country Range.

The IDDSI Framework

The International Dysphagia Diet Standardisation Initiative (IDDSI) gives mandatory guidelines for caterers on how to provide the right dietary support for residents with dysphagia. Under these guidelines, all food and fluids are graded on a 0-7 scale based on their viscosity, with zero being the lowest such as water, and seven referring to easy-to-chew foods.

Leni Wood, Head of Nutrition and Wellness at Nellstar, highlights how instrumental these guidelines are in their kitchens: “We have staff in some homes whose first language is not English, who find it easier to read and understand information in their first language. I can easily direct them to the IDDSI guidance in any language and they can read how to comply. I always say to everyone, the IDDSI framework is
your bible when it comes to knowing the texture modified levels and we can all follow what is written.”

Having the correct equipment to modify food is essential. For example, the chefs at Aria Care adapt their method for modifying texture depending on the IDDSI scale, using a Thermomix machine for levels 3, 4 and 5 and a fork for level 6 to crush food into soft and bite-sized 1.5cm x 1.5 cm cubes.

The IDDSI guidelines make it easy for chefs to texture-check prepared foods, however for testing liquids, two syringes must be used to test the flow rate. Once the tools are in place, it’s crucial that all catering staff are trained to the same level. “Thanks to continuous training, at Aria our chefs are able to reverse engineer our menus, so all residents have the opportunity to eat the same thing – preventing anyone from feeling isolated or different – and we encourage anyone supporting residents with dysphagia to do the same.

There are no limitations to what someone with dysphagia can eat – they need to eat a full, nutritious and balanced diet, just like everyone else and the IDDSI guidelines help us to deliver just that,” comments
James Clear, hospitality director, Aria Care.

When a resident has been assessed for dysphagia, chefs at Aria Care create menus around their likes and dislikes, identifying any modifications that are required for a particular dish. “Presentation is also key,” continues James. “We all eat with our eyes, so we focus on the presentation as well as the taste to ensure residents’ appetites are stimulated by both the look and smells of the foods. With the IDDSI meals, you should always try to replicate the original dish regardless of the IDDSI level to maintain dining quality.”

Regular tasting sessions are another way to keep menus fresh and inviting. “You can gain feedback, interact with those you are cooking for and respond to people,” says Leni. “It is also important to have a tasting session with your kitchen team. The flavour is so important, especially with levels 3,4 and 5.”

The post Catering For Care Home Residents With Dysphagia appeared first on Country Range.

Ed shared some valuable advice on how to get the most out of key dates and use them as a ‘reason to visit’ to drive footfall and sales and ultimately get those bums on seats!

1. Create a yearly Sales Plan calendar including all key calendar events/holidays etc. Then go back through these to ensure you focus on the events that match and suit your customer profile and demographic.
2. Focus your time on the biggest opportunity. For example; if your customer profile is majority under 25 there is no point in chasing “Mother’s Day” bookings. Don’t try to make your customer profile fit the event, the event has to fit your customers wants & needs!
3. Look at your key calendar dates in 2022 to drive decisions for sales techniques for 2023! Last year’s data can help guide everything from your offering (e.g. do you need to cater for groups?), resource and marketing strategy (e.g. lead times indicate 4 weeks beforehand, people will book) and whether to contact previous enquiries to get them booked in this year (e.g. the enquiries rejected last year).
4. Don’t forget key calendar events in YOUR locality. Look outside to what is going on in your local area, what is going to drive extra footfall and how can you capitalise on that extra footfall? Your key events calendar could include events such as; conferences, exhibitions, shows & lifestyle events (such as marathons, dry & vegan January) etc. Contact organisers for marketing swaps, become the official after party spot or simply plan out your paid advertising to capture those traveling in & out of the area.
5. Utilise third party content. If your venue is listed on a third-party platform, make sure you are well versed in when their marketing campaigns are planned for around key dates. This will give you (usually complimentary or at a very small fee) additional exposure to any activity you have planned to their database of customers.
6. Utilise alternative revenue streams. Key dates are not just great for filling your venue, they’re also opportunities to sell gift cards and experiences! Consider getting set up on a platform like Toggle – and creating some on-brand experiences as well as gift cards and market this alongside your in-venue campaign.

The post KAM Insight: How to MAXIMISE key events appeared first on Country Range.

“We should all be working towards the goal of creating nutritional activities that are fun, inclusive and attainable and then expand from there,” says Natalie Ravenscroft from NAPA. “The key is to open the lines of communication and appreciation for one another’s responsibilities. We all have our own set of challenges to solve every day, but by coming together, we can alleviate some of those problems for each other.” The toolkit encourages openness amongst teams, suggesting ways in which they can harness different skillsets to the benefit of the residents. Natalie says, “Get started with a tiny step: print out the toolkit for some great suggestions on working together and its advantages. This will help you start thinking about what’s working well and what could use a little attention.” When creating activities, it’s important to first uncover what sort of food-based activity your residents would enjoy. Natalie says, “We should always be asking ourselves ‘What’s in it for them?’ when planning engaging activity programmes and mouth-watering meals.”

For residents who are unable or don’t want to go to the common areas for food activities, Natalie suggests starting with the food delivery and presentation. “If you are planning on hosting an event called ‘Afternoon Tea’, give some thought to how the food will be presented on a tray, how the drinks will be served, and what kinds of conversational pictures you can use as a place mat on the tray. Additionally, it would be good if you could provide five questions and five fascinating facts to assist the care teams in prompting a conversation relating to the event when they deliver the trays.”

Cooking sessions with residents offer opportunities for collaboration. Natalie says, “They are a great platform for engaging in reminiscence, promoting nutrition and assisting in the selection of menu items. Catering teams can suggest suitable recipes as well as equipment accessible to individuals of all abilities. Find a role for everyone whether it’s kneading dough, mixing, making decorations or washing up. When it comes to bringing people together through shared experiences, cooking classes aren’t limited to cakes and desserts – savoury dishes and cultural recipes work just as well.”

Top Tips – Here’s some advice from the toolkit on how to create an enjoyable food activity for residents:

• Determine whether you want to run a theme for the event
• Design menus for the meal and decide what to serve
• Lay the tables with special linen and table decorations
• Put objects that reflect the food on the table
• Create a playlist of favourite music
• Have a dress code – everyone loves dressing up!

https://digital.napa-activities.co.uk/link/551296/

The post Better Together: Enhancing Food Experiences in Care Homes appeared first on Country Range.

Together Roy and Vivienne opened the Henley Chocolate Café near to the town’s fashionable river rendezvous. They have quickly made a name for themselves, featuring stunning desserts, cakes and a unique hot chocolate menu featuring 20 different varieties. Following their success, two additional cafés opened in Goring and Wokingham in 2015 and 2016 respectively.

Previously renowned for the sweeter side of life, Vivienne elevated the café’s savoury menu with delicious all-day breakfasts, luscious lunches, and afternoon tea options. Born and raised in Crosby, Liverpool, Vivienne’s passion for hospitality began at the age of 14, when she was poached from the local greengrocers where she had been working since she was 11 years old.

With time spent working for Bass Leisure and Gala Bingo in the corporate world, Vivienne has juggled having children around social work, residential property investment and even qualified as a masseuse and reflexologist.

“I had done a bit of everything but with my kids being a bit older, I was looking at all types of opportunities to start a hospitality business,” explains Vivienne. “Pubs, cafés and even a bed and breakfast were all considered. When Roy approached me, I immediately saw the potential and never really looked back. We have three cafés, an amazing customer base and 30 incredible core staff members including my daughter Lydia and son Kali, who are now key parts of the business and are just as passionate about continuing to improve and grow.”

“Each café retains its own personality and reflects the local area and the staff, so the menus have common themes but also special differences. Twenty different hot chocolates, great coffee and pastries, home-made cakes, all-day breakfasts for all tastes, sensational salads, packed paninis and wraps – it’s not over-fancy but great quality ingredients, honest, imaginative and made with love. Gemma at our Wokingham Café really stamps her personality on her menu through her sublime and imaginative cakes, ice creams and coffees.” “We use a variety of the Country Range spices, seasonings, sauces, and dressings in our menu. For example, the Country Range Honey & Mustard Dressing is a big favourite of mine, especially when lathered on our popular Halloumi Salad.”

While many hospitality businesses have been struggling with staff shortages, Vivienne has managed to retain her core team. “We’re lucky to have a great bunch of people in our team. Gemma, Becca and Monika the chef are brilliant at our Wokingham café, Jo the manager and Dawn the chef always impress at Goring and Bernie and our chef couple Hedwig and Arpi, plus our pastry chef Sam are pivotal in providing personality at Henley. You would have to ask them why they stay but I like to think that we pay well, we’re flexible, understanding and that we empower them.”

The post Henley Chocolate Cafe, A singing and Dancing Success Story appeared first on Country Range.

Try some of our beautiful baked goods to add star quality to the menu. From our pasties, pies and sausage rolls right through to our croissants, cakes, floury baps and brioche, we have the finished products to keep kids happy and energised for learning. For those chefs looking to push their young diner’s eating boundaries and those catering for the growing number of young vegetarians and flexitarians, why not try this Baked Celeriac, Cheddar Cheese & Onion Dauphinoise Pie recipe.

For a versatile, easy-to-prepare classic that’s always a winner in the dining hall, whip up some of our Ciabatta Pizza Slices using our part-baked baguettes, tomato sauce and cheese before loading them with your diner’s favourite toppings such as sandwich ham, cooked chicken breast slices or roasted rainbow veg.

The post Back to school appeared first on Country Range.

1. Hyper, Hyper-Connected Consumer.

Since lockdown, a wider reach of people are doing a broader remit of activities online – learning, shopping, consuming. communicating… People have downloaded new apps and seen new ways to experience and utilise the online world. If you thought an online presence was important before, the importance has now exploded Posting the occasional photo on Instagram probably won’t cut it anymore!

2. Health and Safety with a Twist.

Weather we end up with a nation of OCD hand washers or just more aware of our mental and physical health, we expect the health and wellness trend to further spike. Hospitality will need to proactively help consumers feel dafe, with regards to both the food and drink they are consuming and of course their environment.

In a recent recent chat I had for our blog series, hospitality talks, yummy pubs co-founder, Anthony Pender told me “There are things which we’ve changed in the venue which won’t actually help with the hygiene or the pandemic, but they’re going to make customers feel safe. We’ll need to re-assure confidence in the consumer. Number one will be the reality of what we need to do, and the second will be the customer perception.

3. Delivery and “Eating Out At Home”.

Only 7% of UK consumers were using delivery apps on a weekly basis before this crisis – that figure is looking to be around 24% right now. Delivery is now providing hospitality with a much-needed source of income, when done right. Consumers were forgiving of new delivery services during lockdown, but operators now need to get professional – competition is fierce and not all will survive.

The successful operators will be thinking beyond delivering food and consider the wider “dining out at home” experience, including drink pairings, tableware and even playlists. DIY meal packs and ‘finish at home’ versions of signature dishes are already emerging as crowd-pleasing concepts.

4. Flatten the (Day Pat) Curve.

The way we live our lives has changed, meaning the way we consume will change too. This offers a huge opportunity to maximise footfall during off-peak times and flatten the traditional peaks throughout the day to keep a steady and safe stream of customers. Although some operators are concerned about a drop in professionals visiting for lunch or post work drinks, many are still looking for a change of scenery now that they are working from home. This potentially means opportunities for earlier family dinners; or the need to ‘escape’ for a morning coffee; or a workspace for a couple of hours away from home; or brunch/breakfast with friends instead of after work drinks.

There is an opportunity for operators and suppliers to think differently. How does range, offer and comms need to flex to attract different customer occasions?

5. Don’t Forget to Surprise and Delight.

Safety will be a priority for a while, but we must continue to remind customers what they love about the hospitality experience; the food, the drinks, the perfect serve, the welcoming atmosphere, the list goes on.

Louise Meclean, Dorector of Sales and Marketing at Signature Pubs comments: “we promote social interaction, that’s what we’re here to do. W’re here to help people enjoy themselves. We need to be careful not to become a clinical, sterile box”.

6. Be Open to (&Ready For) Change.

Whatever happens next month. it will probably look very different again in 3 to 6 to 12 months, staying close to what your customers want, needs and feel is going to be even more instrumental than ever in helping businesses prepare for the future and navigate these challenging times.

The post The evolving hospitality customer appeared first on Country Range.