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The Upper Hand - January 2020

Firstly, let us wish a happy and prosperous new year. The start of a new year is, for most of us, a time for reflection, New Year’s resolutions, and planning for the year ahead. This year, we have the additional opportunity of future-gazing into a new decade.

With a new government in place, Brexit negotiations back in full swing, and the Christmas celebrations behind us, what are you focusing on? How are you planning to make the most of the year(s) ahead? We have said it before and we’ll say it again – understanding your target customer base, your competitors and therefore working out what will set you apart is key to success.

In the very short term, January is often a month when people detox, whether from alcoholic drinks with Dry January, meat with Veganuary, or just generally trying to be healthier. Is this something you have considered in your food and beverage menu?

For a longer term view of our trend predictions spanning across 2020, why not have a read at our ‘Need 2 know’ article here.

And if you really want to get serious, have you set a 3 or even 5 year target for your business? Having a goal, and then working out the milestones to get you there can provide great motivation and a sense of direction for you and your teams.

One thing is for sure for the new year and beyond; a tasty menu tailored to your customers’ needs remains important, and, when done with the right planning in place, continues to present a commercial opportunity. After all, regardless of what else is changing around us, food and drink continues to be a key part of social occasions and a great way to show how much you care.