Leading baked goods manufacturer, Délifrance, has announced the launch of a new edition of the Smart Guide, aimed at helping operators overcome several key challenges facing the foodservice industry right now. With recommendations and insights addressing price inflation, sustainability concerns, staffing constraints and standing out, the 2024-2025 ‘Smart Guide: Time Saving & Low Budget Service Solutions’ is packed with timely advice to help food operators stay one step ahead of the competition, drive sales and enhance the customer experience.
Due to rising food prices, many consumers are eating less frequently out of home with a decrease in their average spend. Rather than increasing prices or using lower quality ingredients, the Smart Guide includes recommendations on how to generate new moments of consumption, with recipes for small yet appealing light bites and snacks that meet tighter budgets.
To help alleviate consumer concerns around the impact of their carbon footprint, the Smart Guide provides examples of dazzling recipes based on recycling that help businesses minimise food waste. And for those experiencing difficulties recruiting kitchen staff, the Guide contains easy-to-make recipes including some that require less than five minutes to prepare. This enables time-poor kitchens with less skilled staff to create appealing and affordable dishes that are simple and quick to make.
Increasing competition is making it harder for operators to entice customers. With this in mind, Délifrance chef, Lucas, has created tantalising recipes based on the latest social media trends to help operators elevate the customer experience.
Stéphanie Brillouet, marketing director, Délifrance, says: “Although the foodservice sector is showing strong signs of recovery, operators are now facing a new set of difficulties. Therefore, we’re pleased to share our expertise in our new Smart Guide which is full of mouth-watering recipes, actionable tips and low-cost solutions to help foodservice operators weather the storm over the coming year.”
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Joseph Clarke
Editor, International Bakery
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