The trend towards ever smaller households is shaping the way we eat. Working from home is on the rise. Customers no longer want to cook for themselves on weekdays, but still want fast, healthy, varied and local meals. The new restaurant is home.
All too quickly, however, an additional hot takeaway offer becomes a profitability trap. «Cool to go» bypasses the problems of the warm line and takes advantage of the many benefits of the cold line which enables you to successfully generate additional sales immediately.
Marco Stress, Division Manager Cantina
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