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I’ve just come back from Taylors deli. I love that place, but I nearly always find myself thinking about how I would run it. As I asked for brown sauce on my Ham and Brie baguette, the guy pulled out a bottle of HP and did his thing. At the same time, I was browsing the shelves looking at the products that Taylors sell. These are high grade, organic and homemade specialty products – of which one of them was a appealing homemade brown sauce with no additives, no artificial flavours and made from ingredients sourced locally. And I imagine it tastes pretty good!
Why don’t Taylors use the products they sell? Surely more customers will be inclined to buy the bottled ingredient if they can taste it in situ? Costs might go up a fraction, but the chances of up-selling the great looking chutneys, sauces, jams and pastes would be be far higher.
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