SHOPFITTING
Flexible
store lay-outs If the past eighteenth months or so have shown the already highly adaptable and creative food to go sector anything, it’s the need to be even more adaptable in terms of store lay-outs and responding to changing consumer demand and behaviour (the greater reliance on grab and go take-out and delivery, for example). INTEGRATING HOT-HOLDING Flexeserve, a hot-holding units and food-to-go solutions provider, exports its products and services around the world, enabling some of major global retailers and independent outlets alike to improve their hot food programme, reduce food waste and increase profits. As a result, they have come to establish relationships with some of the food to go sector’s most well known brands such as Pret and BP’s Wild Bean Café. “We accompany our awardwinning products with an allencompassing support package called Flexeserve Solution,” explains Warwick Wakefield, customer experience director of Flexeserve. “This comprises the five key elements required for ‘true hotholding’ – food product, cook method, packaging, our unique technology, and, importantly, instore service. “When we began working with Pret A Manger, hot grab and go was restricted, with most hot food cooked or heated to order.
However, this trendsetter could see the potential of hot food to go and wanted an efficient hot food offering that lived up to its brand, built on premium chilled food. “Our support of this longstanding customer – and the first to install Flexeserve’s heated displays – demonstrated the fundamental importance of visual appeal, with units customised to reflect store branding through use of different materials, colour options and display graphics. “The housing of each Flexeserve unit was specifically fabricated to be in-keeping with the Pret brand. This ensured a consistent look and feel at all locations that enhances the visual aspect and appeal of hot food, and signposts customers to it.” With the roll-out of Flexeserve Zone, Pret was also able to make a number of adjustments and simplifications to its store fit-out and foodservice. Hot wraps and croissants no longer needed to be sold from a separate heated glass counter, for example, and soups and porridge didn’t need to be sold on
38 November 2021 www.sandwichandfoodtogonews.co.uk
demand from a bain-marie soup unit. Instead, all of these could be offered grab and go from Flexeserve Zone. The result was a more efficient operation with reduced food waste and significantly improved sales. “When it comes to foodservice equipment, one size doesn’t fit all’,” Warwick Wakefield emphasises. “Foodservice premises come in a wide variety of shapes and sizes, particularly when we’re working on large-scale roll-outs. That’s why we’ve developed an equally diverse range of Flexeserve units – different widths and heights, both floor standing and countertop models. “We also now have Rear Feed models for restocking from behind the counter. These are ideal for busy convenience stores, as well as stadiums, where accessing front of house to refill heated displays is not always an option. “In addition to Flexeserve hot-holding units, our range of accessories also enables customisation, to accurately meet operator requirements and achieve their aspirations.”
