Gabriele Vitali, owner of La Polenteria, Soho’s trendy and only completely gluten-free Italian restaurant, came to see us in the WBC showroom some weeks back. His goal was to design a flexible, mobile and entirely interchangeable retail space that could be easily set up in the entrance of his restaurant premises, increasing footfall and attracting London’s buzzy crowd during specific times of the day.
For La Polentaria, the obvious solution was for us to turn to a modular display system that offers the essential functionality and design characteristics he needed. Our BRIX modular display system opens up a wealth of merchandising design opportunities, and by choosing a simple configuration from the collection, we were able to achieve two additional revenue streams which now run through Gabriele’s business.
For those of us who dedicate our lives to the food biz you will no doubt agree that creating a “food experience” each day for people to enjoy is no easy task! There is ambience to consider, an ethos to perfect, and yes of course, a product to deliver. But still, these concepts and so many more are only a drop in the bucket when it comes to creating a successful food business.
The last decade in London has brought with it dynamic chefs from all over the globe who have built destination eateries all across the London capital. What was once a city whose monuments were the main stars, now play equal billing to our shines of food. Each year, Taste of London – The World’s Greatest Restaurant takes a snapshot of our food world and recreates it amongst the palatial gardens of Regents Park. With a menu card that lists a cornucopia of taster bites, Taste of London gives all of us much more than a mouthful.
Shimmering with pastel colours and freshness, spring 2016 is all about having a few key staples in stock, to easily mirror the highlights of the season and maximise your sales.
Last week, retailers from all over Europe made their way to Birmingham’s NEC for the annual Spring Fair.
Spring Fair is the UK’s largest retail trade exhibition and where retailers go to get the low down on the latest trends while sourcing and re-stocking for the coming year. The Fair spans 14 different categories and launched a wapping 330,000 new products this year to an eager and ambitious audience. The biggest trend I saw? All things British!
Get ready to roll out the red carpet, the time is now for British brands and British products!!
Since way back when, even before that giant of an American greeting card company, ‘Hallmark’, first coined the phrase “…It’s that Hallmark time of year…,” the concept of there being key seasonal hallmarks of the retail calendar has permeated our high streets and influenced the way we shop.
Who knew that Halloween would become such a key date in the UK calendar for retailers? As a YANK myself, I was deeply moved if not to say moderately perplexed the day I first started seeing ‘Libby’s Pumpkin Pie’ showing up on local grocery store shelves in London, especially this past October. It would seem the “Hallmark” time of year knows no geographical bounds.
For years now, WBC has been a big supporter of the Guild of Fine Food. From our shared collaborations at the annual Speciality & Fine Food Fair and the Harrogate Fine Food shows, to our partnership in running the Guild Retail Cheese Training Courses in the WBC showroom; it goes without saying we love The Guild! So when I was asked by Director John Farrand to participate as a judge in this year in the World Cheese Awards I was honoured.
Because my background is in bakeries and kitchens, the term “mise en place” is one that is near and dear to my heart. Literally translated, mise en place means “putting in place” or “everything in its place” and while the origins of the words stem from the culinary world – a chef ensuring everything’s to hand before he begins; collating ingredients; positioning equipment tidily in order and in reach – the sentiment behind the phrase is applicable for every industry and business and you certainly can make it part of yours.