Waitrose & Partners has announced plans to raise the profile of its in-store service counters, in order to enable the retailer to stand out from its competitors.
According to the statement, the retailer is launching a pilot programme to raise the expertise of all employees working on their service counters to an even higher level.
Further Development
The retailer already begun the process of further developing the knowledge and skills of its service counter employees.
This includes training for a more personalised service with more customisation of meat joints for individual customers.
Charcutiers will also receive further training for selected stores testing a new deli range, while a cheesemonger programme is also currently underway.
Premium Cuts
Waitrose & Partners have also added introduced new distinctive products such as Wagyu beef and Herbidean salmon.
The move will give customers the opportunity to buy premium cuts from dry aged beef cabinets, which have progressively been rolled out into 13 shops.
“Service counters are the jewel in our crown: they give us a unique opportunity to offer our customers an outstanding level of service, whether they are looking for something special, personalised or with less packaging," said Simon Burdess, director of food service, Waitrose & Partners.
"Both these initiatives form part of the new Waitrose & Partners School of Food programme, which aims to develop the knowledge and passion for food of partners across its branches." he added.
© 2018 European Supermarket Magazine – your source for the latest retail news. Article by Helen Galgey. Click subscribe to sign up to ESM: European Supermarket Magazine.
