- Waste not: Keith keeps his waste down to 5% by spotting fruit and veg going off early and making it into soup in the café. “If we didn’t recycle, our waste would be nearer 20%,” he says.
- Presentation is crucial: Displays have to look good. “People eat with their eyes before anything else. If the display looks terrible, they won’t bother,” Keith says.
- Think outside the box: Strasberries, baby kiwis and pineberries are among Keith’s extensive produce offering. “Don’t just sell the same as everyone else, take it further than the competition,” he says.
Keith Ingram of Ginger & Dobbs is teaching Shoreham about fine foods
Despite only living in Shoreham for 2 years, Keith Ingram of Ginger & Dobbs seems to know everyone and has managed to make his store a success.
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