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Pret a manger

Pret a manger

Pret a manger

The key to the success of a pret is how the sandwich is constructed. When pressed on this point, Sarah explains that making a baguette is more difficult than breading and frying a chicken, so the bread must be very thin to keep its crispiness. “The thinness of the baguette also means that it is a very fragile bread,” Sarah points out, “so we only make baguettes for the sandwiches with long filling”.Newsletter: Email marketing is a great way to maintain a connection with your audience. You can use email newsletters to update visitors about the latest sales on your online store, promote new blog articles, or celebrate your achievements with subscribers. Invite visitors to subscribe to your newsletter by placing a lightbox on your website. Late

Late

In late 2015, a 17-year-old girl collapsed and needed emergency medical care after a "life-threatening" reaction to sesame, which was present in a Pret product despite an absence of suitable allergen labelling on the packaging. The girl's mother, a doctor, contacted Pret a Manger and was told the allergen was not mentioned on the product, so she cautioned them that "other serious adverse incidents could easily occur".

The pandemic has turned back the clock on Pret’s accounts by a decade. In August, weekly sales in Britain were about 5.5 million pounds ($7.1 million), barely more than in August 2010, when it had about 150 fewer stores. It laid off 2,890 people, a third of its staff. Thousands of those who remained went from 35-hour contracts to 28 hours a week. Two months later, on Friday, the chain said another 400 jobs would be cut and six more stores would close in Britain.Pret have been very, very late adapters to this,” Mr. Christou said. Panera, he said, has a database of more than 40 million customers across the United States. “Pret’s been run over the last 30 years with gut feel and intuition, and we haven’t done that badly, but I think the richness of data today gives you an opportunity to learn much more about your customers.” (Source:www.nytimes.com)

 

 

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