Styling & text by Leslie Groves
Photography by Angus Fergusson
OPPOSITE PAGE
Spice mixes and rubs (top
shelf and under glass cube),
condiments (middle shelf
of sideboard) and sauces
(bottom shelf), Summer
Kitchen Fine Foods,
866-909-9005,
www.summer-kitchen.com
Crackers (black boxes),
couscous (orange boxes)
and olive oil (on glass cube
with peppers underneath),
Dovetale Collections,
877-746-6698, www.
dovetalecollections.com
Sauces (on glass cube to the
right) and balsamic vinegar
(middle shelf of sideboard),
Wicked Gourmet Accents,
877-994-2533,
www.wickedgourmet.com
Faux bell peppers and
bread sticks, Two Hot
Peppers, 800-490-7397,
www.twohotpeppers.com
Napkins, aprons and
oven mitts, Danica,
888-632-6422,
www.danicaimports.com
Svalbo sideboard and wall
shelf, Ikea, www.ikea.ca
FOOD
FOR
THOUGHT
How to create an
elegant and engaging
gourmet food display:
1.
Skip a standard shelving
unit in favour of a kitchen-themed merchandiser,
such as an island or sideboard, which visually connects the product to its
end-use environment.
An attractive display that
doubles as a taste-testing
table kicks sales of gourmet
food into high gear
2.
Display products in themes
and leave plenty of space
between groupings to enable customers to move
freely, and easily pick
up individual items - being able to read labels and
ingredients is an
important part of the sale.
3.
Use faux food to help cus-
tomers visually associate
the nature of the display.
