Time, money, staff – all are in short supply. In-store sales force manager Daniela Raabe offers restaurateurs tips on how they can economise.
A restaurant hits a peak period, then things go quiet, followed by another peak period – you’re best off preparing vegetables and herbs during lulls in business, then blast-freezing them. Here, the ingredients are rapidly chilled to a storage temperature of –18°C or lower and can subsequently be processed straight away when needed. Convenience products such as chopped salad ingredients and pre-cooked soups also save time.
❌ Reduces costs
✔️ Reduces time
✔️ Reduces staff
Fixed delivery days save time and travel costs.
✔️ Reduces costs
✔️ Reduces time
✔️ Reduces staff
Searching for mentions of your restaurant on Instagram, TikTok, etc. and sharing these as a story in your own social media channels is quick and costs nothing. What’s more, user-generated content is especially authentic.
✔️ Reduces costs
✔️ Reduces time
❌ Reduces staff
With the METRO Plus benefits package, new food service customers receive tailored offers and a free starter website. In addition, specialist advisory services such as Gastro Consulting assist restaurateurs with their strategic orientation and cost optimisation.
✔️ Reduces costs
❌ Reduces time
❌ Reduces staff
Thursdays and Fridays are the busiest days of the week at a METRO wholesale store. Choosing a different day may speed up the shopping process.
❌ Reduces costs
✔️ Reduces time
❌ Reduces staff
Use the dedicated food service customer entrance and checkouts! Or alternatively, use the self-service checkouts and Scan & Go.
❌ Reduces costs
✔️ Reduces time
❌ Reduces staff
Simply replace the main components of a meat dish on your menu with a plant-based alternative such as mushrooms or beetroot – the rest of the dish including the side orders and sauces remain the same. This reduces the cost of goods sold and saves time.
✔️ Reduces costs
✔️ Reduces time
✔️ Reduces staff
The DISH reservation tool saves you more than eight hours a month as it cuts out taking phone calls and making a note of reservations.
❌ Reduces costs
✔️ Reduces time
✔️ Reduces staff
With their short programs, industrial dishwashers are designed with the food service industry and commercial kitchens in mind, putting clean glasses, crockery and cutlery back into circulation quickly. Efficient, new appliances also save electricity.
✔️ Reduces costs
✔️ Reduces time
✔️ Reduces staff
In-store sales force manager Daniela Raabe has been advising professional customers at the METRO wholesale store in Erfurt, Germany, for two years.
You can't do without professional knowledge. With MPULSE tips from pros for pros, you can refine your concept and learn how to turn a good dish into an unforgettable experience.
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