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Get your free copy29 August 2017, 06:19 AM
- Georgie Mason, director of Gonalston Farm Shop, shares her eight cheese display dos and don'ts
DO
● Sell your regional cheese all year round. We are lucky with our regional cheese – it has so much history and awards galore that it almost sells itself
● Use clear, concise counter labels which display the following information: milk type, pasteurised or unpasteurised, vegetarian or vegan, if the cheese is produced locally (within 50 miles), price per 100gms and per kg, country and region of origin
● Cut all cheeses and have the cut side facing the customer
● Make sure the team and counter look consistently brilliant every day
DON’T
● Do not overfill the counter with standard supermarket-style cheese with no point of difference or story – this only leads to minimal opportunity for your customers to build rapport with you and much lower margins
● Avoid handwritten counter labels with different handwriting and spelling mistakes
● A dirty team and/or counter can do more harm than you may think
● Try not to miss any opportunity to upsell other items
