Spar is fully committed to the food to go concept. "It's highly successful, provided you have the right products, in the right location, at the right time," says trading controller Robert Neal. Spar began with a pilot scheme two years ago in a Liverpool store with a branded concept in partnership with foodservice supplier Upper Crust. The offer included filled baguettes, soups and hot beverages during the day and hot meals in the evening. "It was partially successful and gave us an insight into the market," says Neal. In the past 12 months the symbol group has been developing Spar food to go as a sub-brand. "Our research found the offer has to vary through the trading period. The easy part is the day, which is based on filled baguettes and pizza slices, while the evening trade needs hot meals which are more complex with greater potential for wastage. "Our mainstay remains filled baguettes for the breakfast and lunch trade, while the hot meal package is still relatively limited in our stores, but is showing signs of good growth. "We offer a choice of modules which can be rolled out gradually. Most stores start with a chicken rotisserie at the back of the serveover, and then move on to a bake-off package which opens up a wide range of meal possibilities, including freshly baked filled baguettes. We have to ensure food to go items won't take sales away from existing fresh food products, by making sure they are complementary." In store location varies. "The ideal place is back of store, so customers will make incremental sales on their way through. But in city centres, front of store and by the checkout can be the best for lunchtime trade," says Neal. He reckons a good food to go offer, including a bake-off, will generate as much as 10%-15% of a store's sales. {{FOCUS SPECIALS }}

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