How Do You Brand Your Foodservice Business?
Branding foodservice programs is critical if operators want to differentiate themselves from the competition and elevate their offering beyond the generic. Branding builds awareness and credibility, gives your offering an identity and educates the consumer about who you are and what you stand for.
There are two main ways to brand foodservice programs: leverage well-known recognized national consumer packaged goods brands and quick-service restaurant brands, or develop your own proprietary brand.
Branding creates customer loyalty as long as the brand truly resonates with the consumer and the offering is actually unique and differentiated. Branding also must be supported with a quality offering.
Foodservice 101: The Basics
Foodservice 201: Intermediate Insights
Foodservice 301: Advanced Approaches
| Our How To Crew | ||||
| Jack W. Cushman, Nice N Easy Grocery Shoppes | Dean Dirks, b2b Solutions | Eric Giandelone, Mintel Foodservice | ||
| Burke Hodge, The Coffee Consultants | Kane Kulas, CSM Bakery Products | Michael Lawshe, Paragon Solutions | ||
| Larry Miller, Miller Management & Consulting Services | Maurice Minno, MPM Group | Paul Pierce, 7-Eleven Inc. (formerly) | ||
| Tim Powell, Technomic | Chad Prast, VPS Convenience Store Group | Bonnie Riggs, The NPD Group | ||
| Jennifer Vespole, Quick Chek Corp. | ||||
CSNews’ How To Do World-Class Foodservice report is researched and written by Maureen Azzato, a freelance content developer and editor with more than 20 years of business publishing experience, with a primary focus on foodservice and retailing. Previously she was the founding publisher and editorial director of On-the-Go Foodservice, a publication for cross-channel retail foodservice executives, and publisher and editorial director of Convenience Store News, where she worked for 17 years.