CASE STUDY
Eastwood’s Deli transforms by setting up a weekly menu as an additional arm for the business.
As a result her revenue grows, she connects more deeply with customers, her staff are happier and Kelly gets to be creative in the kitchen again.
Situation
Kelly loved creating new prepared meals every week for her foodie hub, but was chasing her tail doing it; predicting customer demand in store was a challenge, she’d have no insight as to who was buying her food, whether they bought it regularly and what - if any - appetite there was outside of her local radius or beyond the peak season.
Solution
Using Cookaborough’s functionality and weekly ‘batched’ model for their prepared meals, Eastwood’s was able to build this offering into the most profitable, reliable arm of their business, without the effort and headache that would normally go hand in hand with a new revenue stream for a food business.