The tried-and-true
way to grow a business is at the intersection or edifying customer touchpoints
with operational efficiencies
according to Steven Johnson,
Grocerant Guru® at Tacoma, WA based Foodservice Solutions®.
Recently, Too
Good To Go announced its nationwide partnership with Le Pain Quotidien,
which means all 59 bakery-restaurants in New York, Philadelphia, Washington,
D.C., California and more are now selling their extra, unsold tartines, soups
and pastries to Too
Good To Go app users. That my friends is a partnership that elevates brand awareness
with value customers and the bottom-line all while driving new electricity into
the brand according to Johnson.
The Too
Good To Go app, is now available for iOS in the Apple store or Google Play
for Android, connects consumers with surplus from restaurants, bakeries, cafes,
and grocery stores at the end of each business day, ensuring delicious, unsold
food doesn’t go to waste. There are over 6,000 stores across 13 major U.S.
cities are already utilizing the platform. Are you ready to expand your brand
at the intersection of consumer touchpoints and operational efficiencies?
Le Pain Quotidien’s Director of Catering,
Michael Stansfield, stated, “We’re thrilled to partner with Too Good To Go, an
organization that’s been making social impact at a global scale alongside
additional, international Le Pain Quotidien markets. Too Good To Go’s
sustainable efforts are the kind we aim to align ourselves with regularly, so
this is a natural step in the right direction for Le Pain Quotidien US. We’re
eager to grow together.”
Lucie Basch, Co-founder, Too Good To Go,
stated, “As a French native, I’m excited to see how beloved the cuisine from my
home country is here in the states, and I’m even more excited that none of that
delicious food will go to waste,”... “We want to empower everyone to help us
save all of this extra food, and fight climate change along the way by savoring
what they get in every Surprise Bag.”
Regular readers of this blog know that there
is an unfortunate abundance of food waste globally. In the U.S. alone, 40% of
food is wasted each year. As a result, it’s necessary for multiple
organizations to work together and minimize it - some companies redistribute
surplus at the production and farm level, food banks save bulk quantities of
non-perishable goods and Too Good To Go saves food at the retail level,
literally right before it would tossed at the end of each business day.
Johnson stated “that in my minds-eye the new
electricity must be very efficient for the supply and includes such things
as fresh foods, developing brands, unique urban clothing, grocerant
positioning, fresh food messaging, autonomous delivery, cashier-less
retail, plates, glasses, cash-less payments, digital hand-held marketing.
All retailers to survive the next
generation of retail must embrace the artificial intelligence revolution
while simultaneously embracing fresh food that is portable, fresh, with
differentiation that is familiar not different.
Are
you looking for a new partnership to drive sales? Are you ready for some fresh
ideations? Do your food marketing tactics look more like yesterday that
tomorrow? Visit GrocerantGuru.com for more information
or contact: Steve@FoodserviceSolutions.us Remember success
does leave clues and we just may have the clue you need to propel your
continued success.
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