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FOOD MERCHANDISING 101: DECOR, PROPS & VESSELS

LEARN MORE: CULINARY PROPS are objects used to communicate ideas (freshness) and themes (Italian). Effective use adds perceived value for customer and subtly persuades food purchases. Marion Burros has said, "Today's restaurant is theater on a grand scale."  We agree, and every theatrical stage has props including restaurants.
Here are categorized examples:

FRESH INGREDIENTS

COFFEE BEANS
#10 CANNED ITEMS
VEGETABLES/FRUITS
DRY PASTA
SEEDS 

FAUX FOODS

GARNISHES
FRUITS/VEGETABLES
BAKED GOODS
CONCESSIONS 
CUSTOM-MADE

EQUIPMENT

ESPRESSO MACHINE
COFFEE ROASTERS
CIDER/WINE PRESS
BREWERY ITEMS 
FARM MACHINES 

FLORAL

FRESH ARRANGEMENTS
DRIED WHEAT
FAUX FLORAL
SEASONAL

TOOLS

PIZZA PEELERS
WOKS
OVERSIZE UTENSILS
LOBSTER TRAPS
TABLECLOTHS

ETHNIC IDEAS

LANTERNS
CHILE PEPPERS
FLAGS
IRON TEAPOTS
SOMBREROS

CONTAINERS

BASKETS
PRESENTATIONWARE
BOWLS
CRATES
COFFEE BURLAPS

VINTAGE

ANTIQUES
LOCAL FLARE
NEWSPRINTS
SEED PACKETS
ADVERTISEMENTS

COMMON PROBLEMS:

"DECORATIONS, PROPS, AND CONTAINERS ARE OFTEN INCORRECTLY UTILIZED TO ACHIEVE RESULTS DUE TO:"  using inappropriate containers to hold retail products, ineffective prop selection, prop/decor communicate wrong ideas, props are incorrectly sized for the environment, Props are more predominant than product for sale, perceived high costs. 
  1. Restaurants use basic mass produced generic props creating generic cliche environments.  
  2. Food-service environments lack life and color of well chosen props. 
  3. Retailers merchandise with poorly selected, old, outdated, and worn containers.

RETAIL & FOOD SERVICE NEEDS

Is it time to consider professional assistance or continue building displays with the same results?

We recommend to our clients:

  • DECOR TECHNIQUES FOR EVERY BUDGET
  • APPROPRIATE CONTAINER SELECTION 
  • BASKET, CONTAINER & PROP SUPPLIERS
  • TECHNIQUES FOR HIGH IMPACT DISPLAY
Results:
  • INCREASED CHECK AVERAGES
  • WARM INVITING ATMOSPHERES
  • IMPULSE PURCHASE IMPROVEMENTS
  • ATTENTION GETTING DISPLAYS  

SOLUTIONS:

Restaurant owners & managers know their business better than anyone.  We agree. Where is your environment overdue for a new theme, decor, look?  Don't know? We urge you to use our free consultation to help find the real problems limiting your sales potential.  Contact Merchandise Food or call at 585-750-0182.

3 COMMON PROBLEMS & SOLUTIONS

1.) PROPS WORKING AGAINST RESTAURANT GOALS

 SOLUTIONS:
1. MERCHANDISING ANALYSIS
Overall merchandising analysis & recommendatons
2. COMMUNICATE YOUR VISION
We build displays communicating your vision 
3. PLANNING & HANDS-ON DISPLAY BUILDING 
Are your ancient props filled with dust and communicating: 1980?

2.) UNAWARE OF PROP & CONTAINER SUPPLIERS

SOLUTIONS:
1. PROP & CONTAINER SOURCING
Resources and research to locate prop needs.
2. CUSTOM FABRICATION SOLUTIONS
Looking for something that might not exist?
3. PROCUREMENT & FULFILLMENT
Solutions for plans and props delivered to chains. 

3.) MISSED OPPORTUNITIES

SOLUTIONS:
1. VISUAL FOOD MERCHANDISING CONSULTING
Outsourced solutions to reach merchandising goals.
2. FOOD PROP RECOMMENDATIONS
Are you showing more equipment than food visuals?
3. OPERATIONS ANALYSIS 
Are visual factors hindering profits or other factors?

OUR OFFER:

COMPLIMENTARY PHONE CONSULTATIONS TO DISCUSS YOUR MERCHANDISING, PROP, OR CONTAINER NEEDS.
CLICK OR CALL 856-344-5680 TO SCHEDULE A CONSULTATION NOW 
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