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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.

FoodPower's Trending in 2014
We continue to talk trends - NOT being trendy, but being ON Trend. We also focus on the power of messaging whether visual or verbal.
We're pleased to share that our FoodPower newsletter even traveled to Australia and became a Podcast with Ken Burgin at Profitable Hospitality. You can scroll down to listen!

Here are 5 ways restaurants can Maintain their Message for Growth!

A BANNER YEAR FOR BUSINESS

I have been going to various events throughout the year and have been seeing pull-up banners everywhere! These banners range in price from $100-$250, depending on whether you need it designed, and they are worth every penny. I love these because they are a great trick for establishing visibility in a difficult location and can be used to announce new menu items, specials, or hours of business.

In the pic above, the team at solita Tacos & Margaritas used a vibrant banner to identify their booth at the March of Dimes Signature Chefs auction last fall. What was so great about the marketing was that the event took place 3 months before the restaurant opened its doors, so this was a great first impression and insight into the energy and menu for the then soon-to-open restaurant! I marvel at the sheer fact that the restaurant team had the foresight to get photographs and marketing materials ready so far in advance to take advantage of the promotional opportunity.

CAN I GET YOUR AUTOGRAPH?

I once wrote a chapter called “Find a Signature Item and Grow For It” in a book called 50 Proven Ways to Build More Profitable Menus. I was one of a few consultant-authors, along with the "Restaurant Doctor" Bill Marvin. For my chapter, I focused on one of my favorite clients, Greenstreet Restaurant in Pasadena, which has a popular signature Chinese Chicken Salad named Dianne, after the gal who created the knock-out dressing. Introduced at a time when the Chinese Chicken Salad was the rage, they emerged with one of the best - and after the press got wind of it and the restaurant was voted best place for lunch, the salad grew… small, large, lunch, dinner, steak... and it even became a winner on their catering menu. In fact, when I wrote the book, the salad was responsible for 30% of the menu sales! Incredible. 

Guess what happened to the Dianne this year? She went Kale. Last month, they sold more than 4,500 Diannes, and more than 1,000 newly introduced Kale Diannes! Now that's keeping up with the trend. 

THE BARE MINIMUM
Many restaurants that are opening up opt for bare floors, high ceilings, no window coverings and lots of hard surfaces. I love the look, but not the noise that follows. While I understand creating a buzz in the restaurant and generating a certain energy, if diners can't have a date night, business meeting, or even carry on a conversation, you're missing out on business. 

Well, I'm pleased to say that I've met a man.  He's a genius at sound - 
an audio engineer who loves restaurants - Lee Bartolomei. He’s famous with the likes of Spielberg, Disney, and Lucas - his clients have been nominated for over 75 Oscars and he has agreed to work with FoodPower helping restaurants get their groove back.

The secret? Diffusers that can be hidden in the ceiling, placed on walls, painted out or added to the decor of the restaurant. This is a beautiful wall at SOL Cocina in Scottsdale, Arizona that is perfect for diffusing noise behind the hostess stand. A handsome design element such as this one could be a possible solution to your acoustic troubles.
Preserve the good noise and lose the bad. If you're interested in testing out acoustical solutions in your restaurant, please email me at pamarshall@foodpower.com.

PROFITABLE HOSPTIALITY

Trend watching is a necessity for chefs and business operators. Not to be slaves to fashion, but to keep up with curious and knowledgeable customers… and competitors. There’s an excitement about new flavours and ingredients that leads to constant innovation and stories – on TV, the web and in magazines. Why not join the party?  
What about you? Do you have a show stopper? If you're not performing up to your potential and need help getting ahead of the trend, call us, we may be able to help. While it may not seem obvious to you, there are many factors that can directly relate to profitability and growth.  In most instances, these elements are clear to the objective, experienced eye, but nearly impossible to see for the owner/operator who sees them eight days a week. 

We at FoodPower can help you find your profit centers, quickly and objectively, so you can maximize your strengths.  What's more, we can coach you as to how to sort out your specific issues in a way that brings your costs down and your profit up!  We are talking about TRUE, QUANTIFIABLE CHANGE that captures your profits and minimizes your losses.  Our rates are surprisingly affordable and, with the vast majority of our clients, we pay for our services many times over. 


We are ready at FoodPower to go the extra mile 
and inspire you do the same!
Feel free to contact us at  pamarshall@foodpower.com or at 949.646.3206.  You can also find us on  Facebook and follow us on  Twitter!
To the power of food!
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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