Tag Archive | foodservice

ACTIVE FOODSERVICE

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When it comes to eating, selecting and producing of food always remember the seasonality of food is reflected of time and place its grown.

When we talk about local what does it mean? Does it mean the food comes from a certain region, certain radius from where it’s been served or produced, or it’s in the general area of a country (e.g. Nordic).

What about taste? Ingredient taste is related to place, environment, soil and weather too.

Do you consider this in your selection of products?

All of these help you develop and experiment to produce products, menu items that will delight yourself and your consumers.

Today many of us are explorers of the edible planet whether it’s through media, television, internet, in person and/or food conferences/shows. We are learning and relearning new products types, taste, production, and presentation. We learn about fusion and layering of flavors. We learn about options we never ever had. We learn more cultures, ethnic cuisine, and flavors

Food becomes who you are and how you feel whether you are the producer or the consumer.

Food initiatives, ideas, people; make up that perfect storm for the foodservice industry. You continue moving forward and will calm down to a normal roar. There’s growth in everything if you seek it out. there is opportunity to learn, to grow, to be expanded upon. There is real and rich opportunity in every storm, perfect or otherwise.

Passionately,

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MOVING THE NEEDLE IN 2017

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Transparency and clarity.  I had heard people say. “This company is responsive and gives great customer service”. My interpretation is the customer felt satisfied with the answers and timing of follow up.  However, nothing about the service or product.  So, does that mean great customer service with a mediocre product will win loyal buyers?  Or the other way around, for example a famous phone company has a great phone but the service is questionable in timing, waits and follow up. It’s almost like a maze when you finally get there no cheese or prize:)ha.

The bigger the cost of the purchase or service the bigger the expectations.

However, it all starts with research? How do we research today?  Google searches, social media channels, company websites, peers, TripAdvisor, yelp rating, comparison websites, professionals, blogs, etc.

It starts with what we want? For example, google best sleeping mattress, then you get paid ads, then blogs, then comparisons and reviews. So much information and what is considered really valuable.  How do you find out about a company, how do you find about their services, about their products, about the follow up, using social media has given the consumer an edge and a weapon?

The consumer hopefully looks for something or someone they trust/credible sources to get the answers.  However, as we all know unless it’s a scientific based study or a credible white paper resource we got lots of opinions and beliefs.

What could a manufacturer or a service provider be doing to market and sell in today’s world?

  1. Have great customer service or customer experience officers-  Invest in your people and in their understanding of your products/services. Education and transparency is key. Get testimonials out there, SEO relevant words/terms.
  2. Extended warranties- If you believe in what you sell this speaks volume to consumers.  Make sure somewhere in your social media you give the value for this type of ROI. Restaurants give people food on the house because their food didn’t exceed expectations of their restaurant. So, it’s not only equipment but food and service. (type of guarantee)
  3. Whenever possible science based information or measurements that can be backed up about your equipment, food, or service.
  4. Differentials –  don’t be a commodity product/service/food. Today’s generations mindset is about higher expectations and experiences, and options
  5. Simulate your clients reviewing on your website, google it as if you were a client, give people a reason to engage with you (interactive social media), clear product information.
  6. Engage in social media: content relevancy, current events and cross over information to being a problem solver. For example, if it’s a mattress topper gives reviews, give links talk about setting up a good bedroom atmosphere, setting up how to get good sleep and wraparound that makes sense to you product/service. Add to that sales promotions, education, tweet chats and engage your customers so they come back to you for the answers.

Here’s to your foodservice success,

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PAY ATTENTION TO WHAT PEOPLE ARE SAYING ABOUT YOUR PRODUCTS, SERVICE AND YOU

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PAY ATTENTION because people do listen.  Careful the things you do, please will see, Careful with how your are seen-attitude, dress, etc..

After reading an article last week and then participating in a webinar it evoked me to write this blog. I thought this is  worth sharing and will give you a perspective on what small and large  foodservice organizations are doing and their expectations.

Vetting strategies on how to choose the right vendor for your foodservice venue:

 

  • Use them for a small project/trial basis
  • Test/determine their problem solving abilities
  • Looking for problem solvers.Are they a problem solver?  Do they just want to sell their service or widget?
  • People who are looking for suppliers/vendors check out what they have done, reference checks especially  the higher the price point of the products/services
  • Time they have been in foodservice business
  • Local nuances that only local/regional vendors know about helps with zoning, energy regulations, water regulations, shipments, etc..
  • Local should understand and it supports local communities, vendors, food and more

How do you find a reliable vendor?

  1. Personal connections
  2. Peer referrals
  3. Trades’ referrals
  4. individual insights on vendors in different regions of the world.
  5. Check websites, internet for references, news, data on that company

After finding the right vendor you need to set expectations: timelines, deliveries, follow up, installation, post sale training.  flexibility is the key- Be honest. Minor time changes, schedules, shipment do occur and let them know how you handle these things if and when they happens. Always a punch list to get things going or in live setting.

Many end users like to take the right vendors (equipment, software, contractors, designers, consultants)along with them place to place, organization to organization once they have established that this vetted vendor understands how to work with them and can get the job done. Trust, credibility  trumps it all.  TRUST YOUR GUT.

Foodservice executives want a partner not just a vendor. say what you mean do what you say!

Passionately,

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