David B Townsend
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Sierra Foothills- Grass Valley, CA
Reno, Truckee, Sacramento
~Food & Beverage Marketing~
"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." * Use it to invite people to dine by placing one at your front entry, have paper versions to distribute, and keep it fresh with daily specials and changing items seasonally or monthly. Pricing is critical. If you’re new in your community, you can NOT sell a burger at $2.00 more than others in your area who already have a following. It would be best if you were underpriced so people would try you out as a lower-price option. You can build check averages later by adding sides and new items to enhance the burger and reap lower overall food costs.
Having great food shots for use on social media is also critical in gaining attention to your menu items.
* [Aaron-Allen Associates]
My Core Mission
To share my knowledge in F&B business practices which will bring in new customers, increase guest loyalty, and increase guest check average through better service and visually appealing, effective marketing.
New Reality, not Trends in Food-Service
Visual Marketing, Social Media, Convenience, Take-Out Foods- Are you ready?
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.
I design custom food programs to create a take-out food plan which works within your 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.