Speciality Food Jan/Feb 2026

8 @specialityfood 10 ways to prepare for the year ahead in artisan food retail Take 2026 by storm by starting off the on the right food CLEAR THE DECKS Take time with your team to sweep out the old to make way for the new. Tidy away seasonal decorations, assess seasonal stock to see what needs to be sold immediately based on use by dates, and have a big old cleaning session to make your store glow in what’s traditionally a quiet period. Buff out scuffs on flooring caused by large festive crowds. Dust the shelves and skirting boards. See if there are any minor repairs or patches of paintwork that need addressing. Now is your moment to take a broader view of how the shop looks. INVEST IN YOUR STAFF Spending time andmoney on training staff is good for business. The more knowledge your teamhas, the more confidence they’ll have when talking to customers, which in turn builds on the authenticity and reputation on your brand, which is so important in independent retail. Ensure they have all the tools they need to succeed. Doing team tastings, or even (if you can spare the time) day trips to visit suppliers, really can make a world of difference. Nationwide research conducted by Redefine Meat of 2,000 consumers has demonstrated that Veganuary provides a valuable opportunity for retailers to tap into the demand for plant-based alternatives to meat products. The study showed that over a third (37%) of meat eaters are actively trying to reduce their meat consumption. It also highlighted that younger generations are particularly keen to limit their meat intake, with a third of consumers aged 18-29 (Gen Z) wanting to eat less meat but not sure how to do so. 23% of Gen Z and 24% of Millennials would appreciate more variety of plant- based options, a jump fromGen X (18%) and Baby Boomers (12%). 19% of Gen Z and Millennials advised that they would eat more plant-based meals if they tasted like real meat. IS IT TIME TO REFURB? On the subject of looks – it it time to renovate or refurb? If you’re in the lucky position to have some capital available, or have seen huge growth in 2025, maybe you’re considering extending, or changing the layout of your store. From adding a catering operation, to boosting your family footfall with a play area or play barn, to reconfiguring shelf space and arrangement, January is the right moment to go over the numbers, do your research, andmake forward plans. THINK ABOUT STOCK Look through your systems to analyse what sold well and what didn’t in the previous 12 months. Did those fiery hot sauces strike a chord? How about that ‘quirky’ flavour of jam you bought on a whim after trying it at a trade show? Succeeding in fine food and drink retail often relies on taking chances and experimenting to be different, and now is a great time to see which of your investments paid off, and which ones tanked. Sit down to discuss failing SKUs, and to think about areas of growth for 2026 identified by what struck a chord with customers in 2025. GET TO KNOW YOUR CUSTOMERS It might seem ‘old school’, but focus groups are an excellent way to gauge what customers want, howmuch they’re willing to pay, and what they expect from their shopping experience. If you have a newsletter or loyalty database, putting out a survey (with some kind of prize attached) to learn from the people who shop with you can be insightful. Or invite a group in for a bite to eat and an informal chat. Youmight be surprised by what they tell you. GET SHOPPERS OUT OF THE HOUSE It’s cold, dark and dank outside. And we know traditionally the weather and light (or lack of) has an impact on people leaving their houses to go shopping. You don’t need to follow the big box stores and discount heavily to draw shoppers in. Instead, gentle prompts that solve their problems can work wonders. For the light of pocket, ‘winter warmers’ and coffee/tea and cake deals in your cafe or restaurant setting could show consumers you’re considering their purchasing power in the leaner months of the year. For those customers who are tired of cooking after what seems like endless entertaining over the Christmas break, put stock in premium ready meals and ready prepared foods, and promote these heavily. There’s huge growing demand for these products, and customers are increasingly looking to farm shops, delis and food halls for high-quality alternatives to what’s available in the supermarkets. Think soups, better noodle pots, frozen curries, stews and pies, excellent, authentic pizzas andmore. BE PREPARED FOR NEW YEAR’S RESOLUTIONS OK, so they might drop them come February, but there’s no denying lots of your customers will take on some form of challenge or lifestyle change this month. Many general trends in food and drink will align with these – the move away fromUPFs and towards cleaner labels and wholefoods; the search for ‘cleaner’ ingredients decks on vegan and vegetarian products, and choosing premium soft drinks and functional drinks over alcohol, or reaching instead for low or no ABV options. Build your January merchandising around one or more of these themes, with eye-catching signposting and tastings. CHECK IN ON YOUR SUSTAINABILITY CREDENTIALS Shoppers broadly (especially Gen Z andMillennials) are being more thoughtful about the sustainability behind what they buy. January is a nice time of year to give this a more in-depth look. Which products do you already stock that fit in with their motivations? How can you promote these better? Are there any products you could switch out for alternatives in recyclable, reusable or compostable packaging? Howmany B Corp businesses do you support? Is there room for you to offer refills on some essentials like oils, vinegars or cleaning products? Could you work more closely with wholesalers and suppliers that offer a closed loop, circular supply system? There are lots of things to consider. Taking a few baby steps canmake big difference, particularly where you communicate the changes you’ve made effectively, demonstrating your environmental commitment to customers. CREATE A BUZZ ON SOCIAL MEDIA A really effective way to build long- lasting engagement is by creating ‘invitation to view’ moments on social media. Laura, Laura’s Larder in Orpington, for example, posts her special sandwich of the day on Instagram stories eachmorning, at roughly the same time. Customers look out for it, and if it’s not there when they expect, they’re soon sending messages! What could your touchpoints be? Showing off the ‘cake of the week’ in the cafe or ‘sausage flavour of the week’ at the butchery counter? Hosting a social ‘Tuesday Cheese Day’ where someone on the cheese counter talks about their pick of the day in 60 seconds? Or maybe a ‘Foodie Friday’ where staff members showcase the products they love? The Veganuary opportunity: in numbers