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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.

RESTAURANTS MAKE SMART MOVES

BUILD YOUR BRAND AWARENESS WITH A SMILE
 
Here I am laughing with Zotico Reyes of Agave Azul Mexican Kitchen & Tequila Sanctuary in Dallax, TX, in front of his Smart Car - it has a wind-up key on the rear, which makes it look like a toy car! Everywhere he goes, he starts up a conversation with folks and tells them the car is powered by tequila! People just love the car - and the story - and this gives him a chance to tell them that he has the largest collection of tequilas in Texas, and invite them to come in to visit one of his two restaurants. 
 
While this idea isn't for everyone, a logo-wrapped car or van is an easy way to spread your brand image, and stay top-of-mind in guests' restaurant hot list!  While driving the vehicle can be a great promotion, another trick is to park it in front of your restaurant or in an upscale neighborhood where catering often takes place.  Catering is a great way  to extend your customer base and profit potential, utilize your labor to best advantage, turn your kitchen into a manufacturing plant and maximize your assets. 
 
 
FEED THE CULINARY CURIOUS SOMETHING FANTASTICALLY ORIGINAL FOR FACEBOOKING
 
Chef Deborah Schneider at SOL Cocina in Newport Beach, CA has created this luscious appetizer.  It is warm goat cheese rolled in salty, roasted peanuts, but the "secret's in the sauce."  It is made by melting a cone of piloncillo cone sugar with cream and a small amount of chipotle peppers in Adobo sauce... the sweet, salty and spicy combo is "to die for" if you love a new taste sensation.  I made this dish for a party and it definitely warms the soul of spicy food lovers and the culinarily curious - the ones like me that love to share their experiences on Facebook or Twitter.
 

BUILD A STRONG STORY
USE BRAND-PERTINENT DETAILS TO
LEVERAGE YOUR SUCCESS


rise n°1    is a 92-seat salon de souffle and wine bar in Dallas, TX that has focused its bistro success on a signature item: sweet & savory French souffles.  The idea was created by Francophile, collector, epicure and founder Hedda Gioia Dowd.  Together with Chef/Co-Owner Cherif Brahmi, they have created a totally French experience and bistro business where the success is in the details and they are perfectly positioned to grow.
 
The success formula:
 
 Take a Signature Menu Item
[+] Recipes & Fabulous Photos
[+] French Retail sprinkled throughout the restaurant & online store
[+] Photos & Stories of the restaurant 
[+] Create a Book - part cookbook/part storybook - as a compelling part of the business plan of the future
 

 LISTEN UP:
UTILIZE ACOUSTICS TO CREATE COMPELLING ENERGY 


At Michael's on Naples in Long Beach, CA, the sounds in the dining room are real.  Michael's is one of the very best Italian Restaurants I've found because of Chef David Coleman's distinguished cuisine, Mossimo's deep, award-winning wine list, and owner Michael Dene's attention to detail.  They have created a dining room where a Michelin Star-worthy experience can be had because "noise" is never an issue and you're engulfed in a comfortable, positive setting.


BE PREPARED FOR ALL DIETS & LIFESTYLE CHOICES
VEGAN & GLUTEN-INTOLERANT GUESTS DESERVE THE BEST TOO!
 
Chef Casey Overton of The Loft Restaurant at the Montage Hotel in Orange County, CA has developed these luscious warm round cheese balls for gluten-intolerant individuals who may not have the opportunity to take part in the bread basket when dining out. These are so good, it would be a shame if everybody couldn't enjoy them! The secret is light tapioca flour and rich cheese flavor. Now that's doing it right.  I am excited to get to work with Casey in developing an exciting March of Dimes Chef event this fall. We've got awesome plans, which we'll be sharing soon!
 
 
MARKET, MARKET, MARKET
 
The buzz word in today's business world is MARKETING.
People often ask me for a simple explanation of "Marketing"- so here's something I came across that explains it perfectly:

You're a woman and you see a handsome guy at a party. You go up to him and say "I'm fantastic in bed,"            
That's Direct Marketing.

You're at a party with a bunch of friends and see a handsome guy. One of your friends goes up to him and pointing at you says "She's fantastic in bed,"                
That's Advertising.

You see a handsome guy at a party. You go up to him and get his telephone number. The next day you call and say,"Hi, I'm fantastic in bed,"       
That's Telemarketing.

You see a guy at a party, you straighten your dress, you walk up to him and pour him a drink. You say "May I," and reach up to straighten his tie, brushing gently against him and then say  "By the way, I'm fantastic in bed."                            
That's Public Relations.

You're at a party and see a handsome guy. He walks up to you and says  “I hear you're fantastic in bed,"         
That's Brand Recognition.

You're at a party and see a handsome guy. He fancies you, but you talk him into going home with your friend. 
That's a Sales Rep.

Your friend can't satisfy him so he calls you. 
That's Tech Support.
  

And there you have it! Hope you can find ways to utilize this information to market your restaurant better!
 
So far this year, I've been traveling around California, Arkansas, Texas (two visits), and it's only February! I will continue to visit clients around the country working with different restaurants, but you don’t have to wait for me to come to you - we have set up virtual conferencing at FoodPower. If this has been a challenging year for you - or if you have any great news to share, I urge you to call, text, email, Skype, or Facebook me personally. I am here for you.
 
We are ready at FoodPower to go the extra mile and help you do the same.
 
Feel free to contact me at pamarshall@foodpower.com or at 949.646.3206.  You can also find me on Facebook, follow me on Twitter, or Skype (FoodPower33).
 
To the power of food in 2012!
Phyllis Ann
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Established in 1982, Orange County-based FoodPower is a restaurant consulting firm that coaches industry leaders to leverage their strengths. By working hand-in-hand with restaurant management and staff, FoodPower can help create concepts, refine menus, and identify opportunities to increase food sales and capitalize on the changes in today’s dining out patterns to strengthen brands.

FoodPower
2463 Irvine Avenue E1 | Costa Mesa, CA 92627
949.646.3206 | pamarshall@foodpower.com | www.foodpower.com




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