inStorebuyer - September 2012 - (Page 12)

foodserviceretail APPETIZING IDEAS FOR PREPARED FOODS Package Makes Perfect The party platter is an item that can generate extra profit for the bakery or deli — or both at the same time. As fourth quarter approaches with an onslaught of parties, gift exchanges and family gatherings, take these few tips on how to strategically package your party trays to generate interest and increase sales. Size them right Gauge your most popular trays, and size them accordingly. Offer them in small, medium and large, based on a 25-count base. This will also help establish a minimum order, if your operation requires one. Utilize different types of packaging, depending on the size of the order. For a small platter of 25 pastries, you won’t need to consider portability or temperature control, as you would with a larger order of a few hundred sandwiches. For a smaller order, or for merchandising and setting out platters for last-minute orders, package for presentation. packaged with a clear domed lid, presentation-wise, this might not be the best option for a platter of warm foods, because the heat will fog up the lid and defeat its purpose. And warm sandwiches — which aren’t always the best option for catering, anyway — will go soggy inside the dome. If a product is warmed, or needs to be reheated, the best option for your customer would be to box it or package it in aluminum. An aluminum package will hold the heat for something that will be used right away, and a box will preserve a product that needs to be reheated and plated later. For events that are taking place later in the day or evening, the platter might be an added expense — for you and for the customer. Customer service In order to ensure that your party platters will maintain the highest quality, train your staff about your products and how they can communicate with customers and help them through the process. Make sure that when taking a platter order, your sales staff knows exactly what your products are, and to ask these important questions: • What type of event is it for? • What time will the customer pick it up, and what time will it be served? • Will the customer be plating the food on their own platter? • What kind of access does the customer have to a refrigerator, stove or microwave? By walking through these steps with your customers, you can ensure that you package the foods appropriately for a perfect presentation at the meeting, party or event. JOANIE SPENCER The hot and cold of it Temperature is a key factor in packaging a platter appropriately. While the standard platter comes | 12 | inStorebuyer | September 2012 |

Table of Contents for the Digital Edition of inStorebuyer - September 2012

inStorebuyer - September 2012
CSM Bakery Products
editor’snote - Functional Food Gains
Contents
front linenews
Package Makes Perfect
baking&decorating - Donut Flavor Makeovers
bakerydevelopment - Breads on the Rise
delidevelopment - Prepared for Growth
100 Years of Weis-dom
It’s Business
packaginginnovation - Sustainable Branding
packaginginnovation - Single Scene
health&nutrition - inStore Buyer’s Healthful Top 10
cheesecorner - Right in the Backyard
producttrends
productshowcase
marketplacenetwork

inStorebuyer - September 2012