PUBLISHED 27 SEPTEMBER 2016
Understand foodservice hierarchies around ranging. What information do foodservice operators want to receive, and from where? Identify what they are looking to include in their range, and how this differs depending on seasons and specific events?
What this hot topic insight will cover
- Influencing caterers’ range
- Most important factors and sources of information when deciding range
- What information they want to receive and how
- Healthy and sustainable options in range
- How seasons and specific events affect range