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  • Pages
  • Editions
01 The Archive Menu
02 Cover (July-Aug 20)
03 Introduction (July-Aug 20)
04 The Future for Cafes (July-Aug 20)
05 Operating Your Cafe Safely (July-Aug 20)
06 Coffee Menu Reset (July-Aug 20)
07 Summer To Go (July-Aug 20)
08 Health & Wellbeing (July-Aug 20)
09 Ethical Consumerism (July-Aug 20)
10 Marketing (July-Aug 20)
11 And Finally (July-Aug 20)
12 Get in touch (July-Aug 20)
13 Home (Sept-Oct 20)
14 Introduction (Sept-Oct 20)
15 Attracting customers in a socially distanced world (Sept-Oct 20)
16 How to make safe but sustainable cup choices (Sept-Oct 20)
17 Brazil: A Tale of Two Worlds (Sept-Oct 20)
18 How much does your water quality affect your hot drinks? (Sept-Oct 20)
19 Tea in a Global Pandemic (Sept-Oct 20)
20 Customer Q&A: Coffee at the Wilsons, Blanefield (Sept-Oct 20)
21 Autumn Drinks Recipes (Sept-Oct 20)
22 Get in touch (Sept-Oct 20)
23 HOME (Nov-Dec 20)
24 WELCOME ON BOARD LA MARZOCCO (Nov-Dec 20)
25 BARING FRUIT: THE UNDRESSING OF A COFFEE CHERRY (Nov-Dec 20)
26 RWRD: BUILDING DIGITAL LOYALTY (Nov-Dec 20)
27 TRENDS IN FOOD & BEVERAGE (Nov-Dec 20)
28 WINTER DRINKS HOW-TO-VIDEOS (Nov-Dec 20)
29 XMAS PACKAGING INSPIRATION (Nov-Dec 20)
30 CUSTOMER Q&A (Nov-Dec 20)
31 Get in touch (Nov-Dec 20)
32 HOME (Jan-Feb 21)
33 WELCOME (Jan-Feb 21)
34 DRINKS MENU INSIGHTS 2021 (Jan-Feb 21)
35 CUSTOMER SPOTLIGHT: KAYA (Jan-Feb 21)
36 SUPPLIER Q&A KEEPCUP (Jan-Feb 21)
37 THE SMELL OF SUCCESS (Jan-Feb 21)
38 TAKEAWAY TOP TIPS (Jan-Feb 21)
39 DIARY DATES 2021 (Jan-Feb 21)
40 GET IN TOUCH (Jan-Feb 21)
41 HOME (Mar-Apr 21)
42 WELCOME (Mar-Apr 21)
43 INDUSTRY INSIGHTS 2021 (Mar-Apr 21)
44 Menu Board & POS Trends (Mar-Apr 21)
45 E-LEARNING (Mar-Apr 21)
46 SENSORY SESSIONS (Mar-Apr 21)
47 FAIRTRADE (Mar-Apr 21)
48 ISLANDS CHOCOLATE (Mar-Apr 21)
49 GREEN COFFEE (Mar-Apr 21)
50 GET IN TOUCH (Mar-Apr 21)
51 HOME (May-June 21)
52 WELCOME (May-June 21)
53 VOYEURISM OF THE NEW (May-June 21)
54 SIX SUMMER DRINKS (May-June 21)
55 SPOTLIGHT ON COLD BREW (May-June 21)
56 ABSOLUTE ROASTERS (May-June 21)
57 ART OF AWESOME (May-June 21)
58 SOCIAL MEDIA ANALYTICS (May-June 21)
59 SUSTAINABILITY (May-June 21)
60 GET IN TOUCH (May-June 21)
61 HOME (Oct 21)
62 WELCOME (Oct 21)
63 AWARD (Oct 21)
64 SMILE (Oct 21)
65 RECIPES (Oct 21)
66 CONTAINER CAFES (Oct 21)
67 SOCIAL MEDIA CONTENT TIPS (Oct 21)
68 MENU BUILDER (Oct 21)
69 GET IN TOUCH (Oct 21)
70 HOME (Jan-Feb 22)
71 WELCOME (Jan-Feb 22)
72 AWARD WINNERS (Jan-Feb 22)
73 VEGANUARY (Jan-Feb 22)
74 TOP 5 THIS SEASON (Jan-Feb 22)
75 SOCIAL MEDIA PLANNING (Jan-Feb 22)
76 COP26 (Jan-Feb 22)
77 GET IN TOUCH (Jan-Feb 22)
78 COVER (Mar-Apr 22)
79 WELCOME (Mar-Apr 22)
80 RAINFOREST (Mar-Apr 22)
81 ALLEGRA ROUND UP (Mar-Apr 22)
82 FT FORTNIGHT (Mar-Apr 22)
83 SOUND OF FLAVOUR (Mar-Apr 22)
84 WEBSITE TIPS (Mar-Apr 22)
85 CALORIES (Mar-Apr 22)
86 GET IN TOUCH (Mar-Apr 22)
87 HOME (May-June 22)
88 WELCOME (May-June 22)
89 TEA GARDENS (May-June 22)
90 CUSTOMERS IN UNUSUAL PLACES (May-June 22)
91 ROASTERY FUN FACTS (May-June 22)
92 5 DESIGN TRENDS (May-June 22)
93 DEFINING ARTISANAL (May-June 22)
94 GET IN TOUCH (May-June 22)
95 HOME (Sept-Oct 22)
96 WELCOME (Sept-Oct 22)
97 JOHN MUIR AWARD (Sept-Oct 22)
98 CAFES AND THE COST OF LIVING (Sept-Oct 22)
99 ANNUAL PRODUCER SURVEY (Sept-Oct 22)
100 THE COFFEE FUELING THE NHS (Sept-Oct 22)
101 RECYCLING WEEK (Sept-Oct 22)
102 GOING AGAINST THE DESIGN GRAIN (Sept-Oct 22)
103 GET IN TOUCH (Sept-Oct 22)
104 HOME (sustainability nov dec 22)
105 WELCOME
106 NET ZERO
107 SOL Y CAFE
108 25 YEARS OF FAIRTRADE (copy)
109 LET DESIGN LEAF THE PAGE (copy)

CAFE INSIGHTS

Five ideas to maximise takeaway business during the lockdown

In the midst of further national lockdowns, businesses of all shapes and sizes are feeling unsettled about the future and how they can operate in such turbulent times. Once again, hospitality has been hit hard with all sit-in service closed, but it doesn’t necessarily mean shutting up shop altogether.

Takeaway service can often still be a viable option for many cafés and restaurants. The demand is there if your business can make it work. Customers are looking for a tiny piece of normality – a simple cup of great coffee – even if they are sipping it in the home office rather than with friends and colleagues.

Whether you are looking to start offering a takeaway service, or promote and grow your existing one, here are tips from expert Nicholas Campana on maximising takeaway business during the lockdown.

1. Offer a small but perfectly formed menu

Trying to manage a large takeaway menu can be difficult, especially if you have reduced staff on hand. Go easy on yourself. Limit your menu and only offer the food and drink items you know will sell well and that you can craft perfectly every time.

Take a look at how your customers are consuming in the COVID-19 era – there may be menu changes you need to make to ensure you are providing what your customers need. This will help take the pressure off, means less wastage and perfectly crafted coffees will encourage repeat business.

2. Add bundles and meal deals

This about increasing your basket spend. People are out and about less so they want to make their trip (or delivery) worthwhile by ordering more. This is where promotions like meal deals come in. Introduce more deals to upsell food alongside your coffee, like cake and cookies or introduce a breakfast or lunchtime meal deal.

Don't forget! If you need any compostable and plant-based packaging for your take away menu, look no further than our Vegware range at Espressso Warehouse.

3. Include impulse items

Similarly, to the previous point, this one is all about upselling. In addition to your bundle promotions, think about impulse buys you can add at the point of sale. Including individually packaged treats at the till is an easy way to lift basket spend when customers are purchasing their coffee. Individually wrapped goods are a particularly good seller at the moment with our heightened focus on minimising contact, so consider adding these items to your repertoire.

4. Use social media

Don’t neglect the main way customers will research, engage with and review you – social media. It’s so important to have a presence and to use it effectively to promote your business. Make sure you let your following know that you are open for a takeaway service, and ensure you update your opening hours on your Facebook group so your customers can check out timings before heading over. As always, keep on posting photos of that delicious coffee regularly and keep interacting with your following – just because things are working slightly differently it doesn’t mean your customers have to forget about you!

5. Offer digital rewards

You can maximise your takeaway business by changing up how you manage customer loyalty programs. This is the Covid19 era and everything is moving towards contactless, so digital loyalty apps are the way forward. No more stamping on a tired, crumpled piece of card. This is 2021. There are a number on the market that allow you to customise to your own branding, communicate your offers, news and updates to subscribers and crucially, it means there is a simple point of sale loyalty transaction without the need for contact.

It’s a no-brainer that these encourage repeat visits, but it also gives an added way to communicate with your customers – from a safe distance of course.

You may recall in a previous edition we shared a few app ideas for you to consider:

Magic Stamp This is a great loyalty app that works well and is easily customisable to a business brand. They claim to generate a 50% increase in visit frequency after 3 months.

Stamp Me This is a fantastic affordable option for single cafes, but they do have options for groups too. Apparently, 95% of businesses found that customers using the app spend more on average than those who do not.

Yoyo Wallet One scan for payment, loyalty rewards and a digital receipt. Simple! With 1.7 million users it's another solid option to consider.