Save, save, save!

Time, money, staff – all are in short supply. In-store sales force manager Daniela Raabe offers restaurateurs tips on how they can economise.

Coins falling into a piggy bank

What's it all about?

  • Use tools and optimise processes
  • Reuse and recycle
  • Use all METRO channels and services
  • Digitalise

1.  Blast-freezing!

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

2.  Delivery (Food Service Distribution, FSD):

Fixed delivery days save time and travel costs.

✔️ Reduces costs
✔️ Reduces time
✔️ Reduces staff

3.  Reposts instead of your own posts!

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

4.  Make the most of customer benefits:

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

5.  Did you know?

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

6.  Get through the store even more quickly:

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

7.  Go veggie with just a few tweaks:

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

8.  Digitalising:

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

9.  Reduce energy consumtion with modern dishwashing technology:

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

Volume discount: buy more and save

Volume discount: buy more and save

Have you heard about the METRO bulk price offer? MPULSE explains how METRO customers benefit from bulk prices.

Instore customer manager Daniele Raabe

Daniela Raabe

About... Daniela Raabe

In-store sales force manager Daniela Raabe has been advising professional customers at the METRO wholesale store in Erfurt, Germany, for two years.

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