Snacks are the new meals
Eating habits are changing. Three meals a day? That was once. Now we snack happily in between. At the same time, meat consumption is declining and vegetarian and vegan alternatives are in demand. Butchers and bakers are faced with the challenge of adapting their offerings to social trends. But every change also brings opportunities. These were the focus of the snack workshop in Eresing. In addition to the host PricoPlex, the organizers were the sausage and ham manufacturer Bedford, the SNACKPROFIS, the oven manufacturer Atollspeed and the shop fitter Aichinger. After an entertaining and culinary diverse day, the 35 participants went home with lots of new ideas for their fresh food counters.
The two snack experts Stefan Klausmann from the Bedford Wurst & Hammanufaktur and Sascha Wenderoth from the SNACKPROFIS led the participants through the workshop. The trained butcher Klausmann and the chef Wenderoth, who was trained at Schuhbeck, passed the balls to each other. Their core message was: The customer wants new, creative snacks that still look appetizing and fresh at lunchtime. Three wilted lettuce leaves and a watering tomato as a garnish on a roll do not arouse enthusiasm among customers in the bakery. And people still buy the meat loaf roll from the butcher because there is nothing else available. It's so easy to quickly make a great snack from just five ingredients that looks delicious, doesn't make the packaging soggy and is digestible. Good bread, a spread, crisp lettuce or cucumber, cheese, ham, salami or a party as the main topping, topped with fried onions, coleslaw, grated cheese, herbs or or or...
Stefan Klausmann provided interesting insights into his everyday work. “Recently I was at a large chain store who said to me: 'I'm losing meat sales, but I'm gaining in the snack area. I want to invest in this area.' This is in line with the experience of the Bedford sausage and ham manufacturer, which is recording very good growth in the snack sector. He encouraged the participants to take this path: “You have to encourage people a little bit. Maybe the customer isn't even looking for the items in your butcher shop or bakery because they weren't available before.” But the appetite comes with the offer. The expert also spoke out in favor of cooperation between butchers and bakers in the snack sector.
The presentation of the snacks is also important. Because the tastiest snack stays there if it isn't presented attractively on the counter. Wenderoth and Klausmann therefore repeatedly emphasized that the snack must be placed with the cut side or open side facing the customer. Because: “Some customers don’t like tomatoes. If he doesn't see it when he buys it, he'll feel disgusted when he eats it," explains Klausmann, a trained butcher. A successful presentation using high-quality counter and tray equipment is also important for success. Because the eye not only eats with you, it also chews with you. PricoPlex managing director Christan Priebe is aware of this: “We want to contribute to an inviting counter presentation with our visually appealing, durable and sustainable bowls. And snacks are a factor that is becoming increasingly important here.”
Sascha Wenderoth was also able to inspire the participants about the snack factor. The trained chef's motto is: “Without something different, there is no better!” With his demonstration and the accompanying explanations, he wanted to take away the audience's fear of new things. “Our plan for today was to make the snack thing as simple as possible. Because we often hear 'We have no staff'. Sure, we know the topic. But if I train my staff and keep them on track, snacks can be made well.” When entering the snack sector, it’s not about doing everything better than the competitor. “First and foremost, you have to be different,” demanded Wenderoth. If a store looks different, for example with great furnishings, the right counter and an exciting selection of snacks, the customer will also notice that. In a second step, you can then convince customers who are attracted by the appearance of the better quality of your offer.
Wenderoth and Klausmann repeatedly called on the participating butchers and bakers to be inspired by the counter of each other's craft, to think outside the box and to think further. “Bakers and butchers often appear in combination stores. The two trades can also pass the ball to each other and gain a real foothold in the catering sector.”
In the end, the feedback from participants, partners and speakers was unanimous: We will be there again at the next snack workshop.
About PricoPlex
The family business PricoPlex was founded in 1954 and over the last 70 years has built a reputation as a reliable, forward-thinking partner in the transport and presentation of food. Customers not only benefit from the well-thought-out products that can be used to arrange food in an appetizing, hygienic and fresh manner. The company also stands for the conscious use of resources, energy and raw materials and responsibility for people and nature.
