The real obstacle to growth in Catering & Institutional Food Service is this: Margins are thin in food and volumes are large; packaging, geographical indication and shelf-life management are what set sellers apart. A product sold as a commodity is stuck at the per-kilo price, while the same produc…
Margins are thin in food and volumes are large; packaging, geographical indication and shelf-life management are what set sellers apart. A product sold as a commodity is stuck at the per-kilo price, while the same product sold under a brand can go up to three times higher. Cold chain and expiry dates dictate the promotion calendar directly.
This is a physical business, so local search is decisive.
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