Design, Service & Profitability - How successful operators do food service

Successful garden centre operators reveal how they've transformed their catering operations into major profit centres by positioning themselves as premium food destinations. These industry leaders will share the strategic decisions that separate thriving food operations from struggling ones: choosing the right service model, designing multiple dining concepts without cannibalising each other and balancing menu ambition with flawless execution. Garden retailers will learn practical strategies for premium positioning, from creating dedicated spaces for different customer segments to focusing on excellent execution of limited menus. Whether planning your first restaurant or elevating existing food services, this panel provides actionable insights on design, operations and pricing that transform catering from afterthought to profit driver.