Ambrosia-Food Blog | Sacramento | Townsend Consulting

What Branding Means in Food Service?

Your 'Brand' communicates your value and appeal to a potential guest. Let them know what makes your business unique. If you're known for...

Importance of Food Styling for Restaurants

It begins before any element of cooking begins. Deciding how to build the presentation will dictate the methods and the plating.

Service: Your Competitive Edge in Foodservice

In a recent article from Jillian Kramer writing for food & wine.com ( March 23, 2018) talks about the dynamic changes coming to the...

Restaurateurs: 3 Fundamental Marketing Functions

3 TIPS, 3 FUNDAMENTAL MARKET FUNCTIONS, Signature Menu Items, Run High Food Costs, Design Visually for Social Media.

Tilapia, Not on my Table!

According to some studies farm raised Tilapia is more detrimental to heart health than eating bacon or a hamburger.

Elements of Visual Marketing

Here is a punch list of visual elements to consider when developing a marketing plan. Beginning with store décor, merchandising, and color

Menu Descriptions Create Expectation and Exploration

Antonio Ayestan caters the biggest outdoor event at Empire Mine SHP, for Sierra Nevada Hospital Foundation. His Filet is always a hit

Daunting Tasks of Creating and Marketing a Restaurant

Creating a restaurant is Daunting, It requires an awareness of food and design trends, technology; sales tracking, costs, and marketing.

Local Links- Grass Valley, Nevada City, Truckee, Auburn

I'd like to share some local area Web-Links for favorites in Food & Beverage. Antonio Ayestaran Custom Catering One of the finest...

3 Keys to Highlighting your Restaurant Menu

3 Tips Restaurant Social Media Marketing. Style your photo shoot. You need lighting and a story. Hire someone to direct the process.

Pig Farmng in Nevada County

I live in Nevada County in the Sierra Foothills of California, where the farm to fork movement has gained so much strength in the past...

3-Minute Rule, first impression of great food-service

the ‘Three Minute Rule’ as it relates to the restaurant business. I often use it to exemplify the importance of creating a first impression