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Digital marketing for Catering & Institutional Food Service

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…

Food and agricultural products

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.

Typical gross margin
Thin (12%-25% gross)
Seasonality
Harvest and religious holiday periods are decisive
Channels that work
Trendyol · Amazon · Getir/Migros marketplace · Own site · Etsy (dry goods)
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12 service areas for Catering & Institutional Food Service

Cities

Local guides by city

This is a physical business, so local search is decisive.

Related pages

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