Start planning your autumn counter before the weather changes. By the time customers begin looking for pies, sausage rolls and easy hot meals, you want the recipes tested, labels ready and your team prepared.

August gives you time to decide what to offer, test each product and prepare the counter. Focus on a useful range with clear differences instead of filling the counter with similar choices.

Plan around the meals customers want

Think about the meals your customers are likely to want as routines return and evenings become cooler.

That might include a quick family tea, an easy weekend lunch, food for the match or something warming to keep in the freezer. Once you know the meal, it becomes easier to choose the right product and portion.

Sausage rolls and pasties work well for lunches and food-to-go. Pies and gravy-based products suit hearty evening meals. A seasonal sausage can give customers an easy starting point for a family meal.

Keep the range clear and easy to shop

Too many similar products can make the counter harder to shop. Give customers a clear choice:

• A familiar favourite
• A seasonal or regional option
• A bolder special
• A practical meal solution

Clear differences make it easier for customers to compare the options and choose what suits them. They also make the range easier for staff to explain.

Test every product before it reaches the counter

Check the instructions, additions, batch size and equipment needed for each product. Make a trial batch and review how it looks, handles, cooks and tastes.

Pastry products need extra care because the filling and pastry must work together. Follow the current recipe and guidance for the exact product. Do not copy timings or usage instructions from another mix.

Once the trial is complete, write down the final recipe and method so the team can repeat it. If anything is unclear, contact the Dalesman Direct team before changing the process.

Make National Burger Day commercially useful

Choose one action for the day:

1. Feature a classic, adventurous option and a staff favourite
2. Ask customers which special should stay for September
3. Share a short making sequence and the cooked result
4. Offer a serving card or recipe idea with each featured burger
5. Use the responses to inform the next range review

Planning early gives you time to solve problems before demand arrives. It also helps the team produce consistent products and makes the counter easier for customers to shop.

Dalesman Direct brings together sausage roll, pasty, pie, gravy and seasoning products, alongside packaging and butcher essentials.

Explore www.DalesmanDirect.com and build your autumn range before the first cold weekend arrives.

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