A day all about the “love of snacks”
From fried eggs cooked in the Atollspeed high-speed oven to classic open-faced sandwiches and the "Udon Thing" with coleslaw – Stefan Klausmann from Bedford Sausage & Ham Manufactory and Sascha Wenderoth from Snackprofis – Concept & Workshops really heated things up at our first snack workshop in Eresing. Thirty-five participants watched as the two churned out "little gems" (as Wenderoth likes to call his snacks), "pimped up" sandwiches, and presented the snacks attractively in AICHINGER display cases and on PricoPlex counter trays . The two snack experts skillfully passed the baton to each other, offering innovative suggestions and practical tips for both butchers and bakers. The open-faced sandwich with Bedford's specially developed bread paper provided a real "wow" factor.
Butter pretzels and meatloaf rolls
were yesterday's news
Wenderoth and Klausmann's statements at the first snack workshop were clear: Customers want new, creative snacks that still look appetizing and fresh at lunchtime. Three wilted lettuce leaves and a watery tomato as a garnish on a roll aren't going to elicit any enthusiasm from customers at the bakery. And the meatloaf roll at the butcher's is still bought simply because there's nothing else available. Yet it's so easy to quickly create a great snack from just five ingredients – one that looks delicious, doesn't get soggy, and is easy to digest. Good bread, a spread, crisp lettuce or cucumber, cheese, ham, salami, or a patty as the main topping, topped with fried onions, coleslaw, grated cheese, herbs, or whatever else you like…
The flexitarian at the fresh food counter
The customer group of vegetarians and vegans was a recurring topic. Vegan options at the deli counter are hotly debated on social media, with the ingredients of vegetarian and vegan products being scrutinized. Wenderoth and Klausmann agree on this point: "Vegetarian and vegan snacks are definitely a topic that can't be ignored. These days, people even talk about flexitarians, who consciously eat less meat and seek culinary variety."
Bedford has recognized this trend and launched five vegetarian delicacies. The feedback from participants: absolutely delicious!
Thinking outside the box
We eat with our eyes
The most delicious snack will go untouched if it isn't attractively presented. Wenderoth and Klausmann therefore repeatedly emphasized the importance of placing snacks with the cut or open side facing the customer. Countertop tiers, snack displays, and salad bowls allow you to showcase your products to their best advantage and ensure an inviting presentation in your counter throughout the day. It's therefore crucial for bakers and butchers to collaborate with reliable partners in the areas of shopfitting and counter displays.
Wenderoth and Klausmann repeatedly encouraged the participating butchers and bakers to draw inspiration from each other's counters, to think outside the box, and to explore new possibilities. "Bakers and butchers often already operate in combined shops. However, the two trades can also collaborate in other ways and thus gain a real foothold in the gastronomy sector."
What our participants said about the first snack workshop:
"I
'm back for another round!"
Birgit Behnert,
Regional Manager, REWE South
"Great workshop! The speakers presented it very well!"
Martin Garner,
Market Manager, EDEKA Simmel Pullach
"Delicious, informative and very interesting!"
Karmen Walcher,
Sales, Evenord
Our speakers
Christian Priebe,
Managing Director, PricoPlex
PricoPlex develops modular countertop trays that impress with their extremely long lifespan, making them ideal for professional food presentation in deli counters. Long product lifecycles and resource conservation are key priorities for our countertop trays.
Stefan Klausmann
Bedford
Family-run sausage and ham manufacturer since 1909. Bedford provides the sausage and ham specialties for the workshop. Stefan Klausmann will create delicious snacks with you.
Sascha Wenderoth
Snackprofis
Modern, customized food concepts and solutions for the restaurant and hotel industry in German-speaking countries. SNACKPROFIS provides a high-speed oven from Atollspeed, baked goods, cheese, and salads. Sascha Wenderoth uses it to create delicious hot snacks.
Philipp Boll
Aichinger
Your expert for shopfitting and store design. Aichinger is setting up a hot food counter for the workshop. Together, they will showcase the warm snacks there.
