Operations of any foodservice have altered as no one could have predicted with COVID-19 closing restaurants for sit-down dining. What will it take to reopen a dining operation with social concerns around health issues? Many new considerations will affect your new business model. New ordering systems, new seating arrangements, and packaged meals all need to be planned and executed quickly. I can help you design and execute new menu options and logistics. Services
Tell A Story
Jasmine was serving meals while tending bar at an upscale restaurant when a guy asked for a baked potato with his $40 Filet Mignon. She sent a busser across the street to a diner to get a 'baker' because Chef Marco was only offering garlic mashed this evening. She got a big tip, but importantly won over a first-time guest. Jasmine is all about 'guest-service'. This story exemplifies great hospitality.
Every day, you tell stories in pictures- social media, websites, and print. What do your photos convey about your business; flat, dull, 'so-what'? Or is there a vibrant, lip-smacking intrigue! Great photos of beautiful presentations show your signature entrees to build your Brand.
New Reality, not Trends in Food-Service
Visual Marketing, Social Media, Convenience, Take-Out Foods- Are you ready?
Before our current Pandemic and the devastation impact on foodservice retail, I wrote a piece for this home page to introduce what I saw as a trend in restaurants in particular. These words have proven to be even more relevant to how everyone needs to pay attention to how food is prepped, packaged, and sold. We are now looking at outdoor dining spaces, limited indoor seats, and mostly a culture of 'to-go' for home meal replacement.
Restaurants have been moving toward a marketing plan to include guest conveniences not known a decade ago. Casual Dining, as an alternative to fast food, is being redesigned by the consumer. People are looking for convenience, and don't want to cook or have time to dine out. They want quick service, yet better quality food. The new realities involve ordering ahead for a sit-down meal or convenient pick-up, fully prepared take-out meals, and delivery. To Go as a Home Meal Replacement is the future of foodservice, be it in a sit-down restaurant, deli, or coffee house.
Increasing sales from special 'to-go' menus and prepackage foods for off-site consumption is a direct extension to your regular menu, which you need to address in today's marketplace. Menu items can be anything from pre-made sandwiches displayed in a countertop cooler to 'oven-ready' clam-shell containers. Full entree preparations, of your signature entrees ready for pick-up, will add revenue and convenience for your guests. Selling 'creative solutions' in meal service requires a logistics plan for packaging the convenience of 'take out' items. When you can't fill seats during middays in your restaurant, you can prep and make retail items in a cold or hot display case.
Promoting these lucrative off-site sale items require a 'social media strategy,' delivering updates on menu specials, and promotions. While using social media or a webpage, you need to start with inviting quality images of food and descriptive copywriting to distinguish your restaurant and create a narrative. Story-Telling with food as the main character is more than showing a well-made sandwich. It's about creating desire!
You create a 'Brand' through visuals and the written word. Your storytelling is creating by the content and images you reveal. Start by building a portfolio of 'stock photos' to have on hand for use in various daily posts or changing webpage content.
According to international consultants Arron-Allen Associates, "The menu is the single most important piece of marketing collateral for any restaurant. A well-designed menu can consistently increase profits for any restaurant." Doesn't it make sense to offer your menu for off-site consumption, as a showcase of your menu?
I design custom food programs to create a take-out food plan which works within our existing food operation; deli, coffee shop, or casual restaurant. Recognized, from decades in food service, I've created diverse programs from convenience stores to 'fine-casual' to increase sales in off-site catering as well as grab-n-go services. To implement a take-out program, I draw upon business resources and proven marketing skills. I help you promote your restaurant with food photos styled and presented in a way to showcase your menus. Dynamic food photos with compelling writing tell your story, encourage a returning guest, and introduce you to potential new patrons. I help you accomplish this task.