him!'s C&C Programme highlights the various considerations which are important to different types of caterers when deciding what to put on a menu

How much do you know about the foodservice customer? For example, that a pub proprietor has different needs to a sandwich shop owner, whose needs are different to a fast food store owner?

Let's consider what is important to each of these when deciding what to put on a menu;

· “Customer demand” is the most influential factor when foodservice customers are deciding what to put on their menu's or sell in their outlets

· But “Price in depot” is much more likely to sway what is purchased for use in a care home than a pub

· Likewise “Trade press articles and ads” have more influence on what ends up on a pub menu compared with a fast food menu him! has interviewed foodservice owners, proprietors and managers at pubs, fast food outlets, sandwich shops, restaurants, cafes and non-profit outlets.

Results are out next month and the results will be unveiled on Weds 14th July at the Wholesale Awards – contact georgina.wild@him.uk.com for more details.

The 2010 Cash and Carry Caterer/Retailer Tracking Programme (and Delivered Wholesale!) - need more information? Contact Katy Moses Business Development Manager at him! on katy.moses@him.uk.com