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Strategic Case Sets Drive Impulse Sales
Resort Store Chip Display
Merchandising Techniques Affect Sales
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Upscale Hotel Market Display

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Help My Hotel Marketplace!

Hotel & Resort & Timeshares
​Grab & Go | Cafe |Market Consulting

ADVICE, TRAINING, & PROJECT SERVICES TO HELP 
HOSPITALITY GROUPS PLAN, OPEN AND ELEVATE 
UNIQUE RETAIL F&B OUTLETS SUCCESSFULLY.

HOW WE HELP:

Hospitality markets projects are complex, time consuming and often fail to reach their potential: Sit-down dining and hotel room service have evolved to bespoke market concepts including: artisan cafes, markets, eateries, and grab & go concepts.  ​Modest success selling to captive guests often blinds hotel investors, owners & operators to common recurring hurdles limiting greater profits.:

Everyday Retail Challenges Limit Your Sales

  • Store Layout & Design Issues
  • Queuing & Guest Bottlenecks
  • Weak Impulse & Cross Merchandising
  • Ineffective Merchandising Techniques
  • Poor Usage of Space
  • ​Primitive Signage Programs
  • Product Mix & Packaging Selection
  • Inventory Storage Challenges

WHO WE HELP:

Upscale Markets
Grab & Go ​Eateries
On-Resort Deli ​Markets
Food Station​Concepts
Resort General ​Store
Cafe & Espresso Bars

OUR SERVICES:

Retail Strategy & Merchandising Assessments

Merchandise Food can help with a strong line-up of services custom tailored to evolve everything from basic retail snack & sundries "closets" to full-scale made-to-order markets with grab & go components.  Many of our clients have corporate or store level responsibility for food & beverage sales in a variety of food outlets.  We advise those engaged in:
  1. Planning an opening of a new hotel or resort food market​
  2. ​Reviewing existing successful hotel food markets for new opportunities
  3. Advancing under-performing locations

Our fee based written assessment provides powerful recommendations and insights based upon an agreed upon scope which may include:
​
  • Onsite visits or review of submitted photo / video of store locations
  • Review of design, layout documents, or shop drawings (New Openings) 
  • Executive or management interviews
  • Industry & trend research
  • Sales data or product mix analysis  

Our Retail Food Merchandising Assessment is highly visual in nature and outlines key potential high-level challenges limiting the financial success of the operation.

Implementation Support & Project Management

Outsourced Implementation & Project Management:  A retail assessment report will develop an extensive list of recommendations requiring agreement, prioritization and special projects with “bite size” tactics for implementation.  As a result, Merchandise Food can independently support projects with expert advice and customized specialized services remotely or onsite as needed.  For a more collaborative approach, we can also Coach (See Coaching Services Below) your own hospitality teams through steps for a hotel food store opening, reset or "evolution" process.  In our experience two to six (2-6) months to plan, prepare and implement a successful store reset or opening merchandising plan is necessary depending on each unique circumstance.  Every project is different, however, here are sample project examples below:
Hotel Designers
Architects
Developers
Construction Leads
  • ​Market Layout & Space Allocation
  • ​Local Food Distributor Sourcing
  • Outsourced Commissary Research
  • ​Merchandising Techniques
  • Operational Documents
  • ​Best Practices / Training  

Note: Third-party retail food project stakeholders such as: architects, developers, hotel & resort real estate investment groups, foodservice design firms are welcome refer or engage food merchandising project or advisory services on behalf of their clients & tenants. 

Display Vessels, Decor, & Fixture Specifications

Custom Product Mix Curation & Vendor Sourcing

Onsite Market Opening Support & Merchandising

Whether planned or not your displays are telling a story.  Let us help you tell the desired story that drives business.  Implementing strategies to minimize visual distractions combined with colorful and compelling product presentations can drastically effect your financial results.  Learn display building principles and philosophies to help your team succeed in driving incremental impulse food sales.
CALL 856-344-5680 OR SCHEDULE A CONSULTATION TO DISCUSS A PROMPT PROPOSAL

EXAMPLES: BEFORE

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BEFORE: A flat display featured a wide variety of unrelated products
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BEFORE: Resort ice cream station with surrounding snack display lacks cohesion.

AFTER:

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AFTER: Key local products were highlighted vertically to utilize space to drive impulse sales
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AFTER:Signature "program" developed with cost effective decor & "selling" signage
A SIMPLE PROCESS:
  1. 1. DISCUSS YOUR PROJECT NEEDS: EMAIL, SCHEDULE OR CALL 856-344-5680 
  2. 2. RECEIVE A PROMPT PROPOSAL
  3. 3. ENGAGE: STORE OR PLAN REVIEW, ADVISORY, & IMPLEMENTATION
CALL 856-344-5680 OR SCHEDULE A CONSULTATION TO DISCUSS A PROMPT PROPOSAL
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