When the United Craft Brewers association launches next month, the first thing on its agenda is to decide what actually constitutes craft beer.
Is it about the size of the batch, its packaging or taste? And can it be sold in restaurant chains or distributed all over the world without becoming mainstream?
An equally hot trend, which leaves me – and seemingly the rest of the industry – scratching my head for a true definition is foodservice.
According to Dan McGlynn of CGA Strategy, there are more than 300,000 foodservice outlets – from cafes and B&Bs to football stadiums and hospitals – all getting a slice of the £85.6bn eating out market.
But the convenience industry is struggling to agree where food to go ends and foodservice begins, and there is plenty of evidence of it in this issue. One logical definition is where the goods are consumed. If you walk away with your purchase, it’s food to go. If you sit in, it’s foodservice.
But for those worrying about space for seating, these blurred lines mean food to go is often the gateway into foodservice.
For this week’s special issue, we’ve looked at how different retailers have been influenced by the foodservice trend and the innovative ways they are taking advantage of it.
If the place they buy lunch or meet friends for a coffee is also where they buy groceries, great
One size cannot fit all stores and your customers won’t care what you call it. They just want you to follow the demand, and if the place they buy lunch or meet friends for a coffee is also where they buy groceries, great.
Whatever your approach, your competition can no longer just be considered other convenience stores and instead you must look to the likes of Pret A Manger and the rest of the high street for best practice and the standards you must meet to succeed.