Of all the customers who dined at your restaurant, ordered delivery, or RSVP’d to past food events prior to COVID-19, how many of them know about what you’re doing now?
And a tougher question… do you know your customer?
Since the pandemic arrived, I found an increase in visits on a post from last year aimed to guide restaurants and chefs setting up and managing their business marketing essentials. The previous post was designed to be a three part series, but we’re going to break it down further and extend it over the weeks to share my insight.
This month we’re taking the opportunity to step back from the divisiveness which seems to be hovering in the air to fully recognize and appreciate human connection.
Recently, Diaspora Dinner was hosted by Chef Alex Magloire II and Chef Therese Nelson, who collaborated to tell the story of the Harlem Renaissance through a seamless pairing of food, drinks, and narration.
One of our favorite photos from the night comes courtesy of HM Photoshoots, our photographer from the evening (check him and his team out, their work is beautiful). You can see all of the dinner photos here.
Today’s consumers are searching for new experiences to create memories, and for many food is the way to achieve that. Restaurant and chefs are our gateway us to explore local culture and support the communities we visit.
The game has changed in the ways businesses promote their value to the world. Today, we’re globally connected, easily influenced, and the digital landscape is where all the opportunities are discovered. Unfortunately, most service businesses aren’t even on the web, limiting their opportunity of growth and success. …
Food. It’s eternally on our minds and becomes a more intriguing topic (and industry) year over year. As the advancement of technology and social media reshapes the world we know, food will always be the focal point of our lives. We begin to see the influence of tech in our lives, with robots taking over service jobs, people eager to explore culture through cuisine, and White Castle selling vegan plant-based burgers by IMPOSSIBLE Foods.
With this shift seen in 2018, we look at the year ahead and share five food trends to watch out for.
Yemen, located on the south-eastern…
To better understand a culture, break bread with their people. That’s our Mission.
Summer afternoons in Bay Ridge, Brooklyn meant two things. Pickup basketball games with the guys from the neighborhood, followed by our quest to find a place to eat. Growing up in a multi-ethnic neighborhood meant we could have anything from Middle Eastern to Asian to Latin American food. Of course, the best meal would be at someone’s home. We’d all look forward to seeing whose mother would invite us in for dinner.
All summer long we’d cycle through different homes and feast on cuisines from all parts…
Shared by Salah Saleh, CEO of BaiTi Food.
Every moment Ayman and Raya stepped out of their Baghdad home, it was a life or death decision. In Iraq, the bombings, kidnappings, and threats from lawless and government militias kept them in a constant state of fear.
Being a refugee is not a choice, it’s being forced to leave your childhood home, your memories, your roots and all of your personal attachments. …
This year, I felt that the realities I grew up with were challenged. The year of surreal, confused, stressed, proud, sad, happy, a year that triggered every emotion.
My first full year as a business owner. My first full year working on a dream. My first full year understanding the struggle. My first year immersed in such diverse perspective.
The year that was was a product of Komeeda. A food “kommunity” where food lovers and food makers come together for fun and unique eating experiences. We leveraged our love of food, and worked our best to bring a community together…
What if I told you there’s a world where your consumers told you what they wanted. They told you what they’re looking for. What they like to eat and in what type of setting. What they would pay for your food. And whether or not they would be recurring customers.
Newsflash, that information is there and we want you to know what your next customer wants! People demand more culinary experiences with substance, and the industry is experiencing significant year over year growth because of this!
Consumers are THREE TIMES as likely to go on culinary adventures than they did…
Founder & CEO of Komeeda. Full Time Civil Engineer & Hospitality Tech Entrepreneur. Using Food to Build Bridges. I like 🍉🍉🍉.