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The Secret Ingredient for Staying Popular & Profitable | FoodPower is a restaurant consulting firm that coaches industry leaders to leverage strengths, create concepts, refine menus & identify opportunities to increase revenue & capatalize on the changes in today's dining out patterns.
Recently, a client looked at me and said, "I wish I had known there was a YOU years ago" and these words shook my world.  No wonder!  There are so few of US around. I have discovered that the success stories of our clients illustrate  best what FoodPower does, how we do it and the amazing results our clients experience. 
We work hands-on with restaurateurs and together we create and implement action plans that help the restaurant grow.
A few weeks ago we introduced you to the perfect case study, a restaurant in San Franciso that underwent a FoodPower MakeOver: RIGOLO - Un Petit Cafe Amusant.
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We focused on the story and rebranding RIGOLO so that the brand was strong, relevant, clear, and all possible profit centers were identified.   

We cleaned up the logo, the exterior, the interior - all according to a plan set to attract a target demographic and keep the restaurant busy.  We added a  whimsical sense of sophistication to take away the breakfast and lunch only stigma and build dinner business.
The food is the core of a restaurant concept and the menu is its strongest marketing tool.  At RIGOLO, we worked to build the French - San Francisco Connection.  We added focus on local, organic, sustainable and pedigreed products.  Some items were confusing and a disconnect from the brand, so we promoted the amazing, award-winning French Baker's Tart with the same "TLC" ("tender-oven-care") that all of the "MFS" ("made-from-scratch") items received.
Our plan to build a solid team involved bringing back Chef Jeff Gambardella (that's him above), and together, evaluate the food, redesign the production kitchen and line, and tear the menu apart. We started out by setting the POS machine so we could analyze what items we sold during specific times and days. We began to identify who was buying what, which items were hot sellers, what appealed to both men and women, and when they were popular (during what meal times).

After gathering this information, we began to rewrite, reposition and redo the menu to add the whimsy, the French Connection with S.F. and build the pizzazz! Only when this was complete could we really take advantage of our most powerful sales tool!
This is my favorite part -- showing off the dramatic before and after!  Look at the fun we had!  We promoted French ingredients and menu titles with humorous translations and an education. Ooh la la! And with the help of Mark Laux, it was printed in an easy way for guests to quickly pick n' choose while enjoying reading the menu and identifying items for their next visit. 

We also added beer and wine suggestions to the dinner menu to encourage sales, along with other sales drivers such as bundling and prix-fixe menus. 
The entire team was excited about all of these upgrades!