Take-away sale

Dosen-Zentrale delivers for nearly 90 years as a wholesale dealer for food packaging like tins, twist-off jars and WECK^® to butchers, bottlers and self-marketers. "But stationary business is changing in the last years. First hand-made products were replaced by industrial convenience food. In the last years we see a turning point. Regional high-quality products get more and more popular because of debates about sustainability of packaging ("back to glass packaging" and "unpacked shopping" are keywords). Individuality and – let's say – the rediscovery of taste make a comeback", Thielen continues.

"The Corona restrictions work like a burning glass. As the guests can't go to the restaurant food has to find its way to the guests. Some gastronomers have already implemented take-away sale very quickly and efficiently, but there are so many more opportunities – also as a long-term business idea for the times after Corona shutdown. For this reason it's necessary to rethink. The arrangement of food on a plate and its combination with other food are key factors for a successful restaurant cuisine. So this issue is a main challenge for take-away sale.

Insofar the question of how to packagierepackagie the single components is important for take-away sale. Let's not talk about high-class and star gastronomy that already has sophisticated packing concepts. If take-away sale is about providing single components and tastes at home packaging can be more practical. Beyond that it's recommendable to have a mid- or long-term view considering take-away sale not only as an emergency solution. On the contrary it's a chance to establish a "gastro brand" on a local or regional level.

Normally, as we know by experience, gastronomers start to put an individually created label onto their packaging for take-away sale – it's somehow like a business card. Starting with a selection of three or four instead of a single dip or dessert a whole assortment is developed. Why should clients e.g. buy a pesto in the supermarket if their prefered Italian restaurant offers four different types of pesto in jars?

And what if gastronomers go the extra mile and offer their dishes, sauces and other products not only for take away, but "to go" at other points of sale such as farm shop, biological and weekly markets? Or via their own online shop? Even the placement in local retail shops is realistic because butchers, spice and sauce start-ups, dairy farms and beekeepers are quite successful with this strategy. Such an extended marketing concept could also include a display of "specialties of our regional restaurants" presented in the local supermarket, couldn't it?

Dosen-Zentrale's clients can order jars, plastic packaging and the appropriate labels even from 50 pieces onwards. This offer is ideal for starting take-away sale or delivery service. When take-away sale works a local marketing concept we are also the right partner for bigger purchase quantities.

Even if restaurants, hotels and caterers are able to restart their business after the end of Corona restrictions "to go" concepts offer attractive and complementary sales opportunities. Even with a small selection of individual labels and the right lockal marketing concept new opportunities will open up in the field of take-away sale.