A great restaurant can be a launching pad for creating a new product and partnering with a retail brand on a large scale. Doing so will bring your own name and brand to a fresh audience and open up new opportunities for revenue. Lena Kwak worked as a Research & Development Chef at The French Laundry before founding Cup4Cup, a premium gluten-free product line that’s sold at Williams-Sonoma, Whole Foods, and Amazon Fresh, among many other retail outlets. We asked Lena all about her transition to the retail business and her advice for other chefs interested in creating product. Read on for tips!
Sourcing products like meat, produce, and seafood for restaurants has never been more important. Guests are informed and interested, and they understand the impact of investing in the local community. Kyle Mendenhall is the Executive Chef at The Kitchen, which has restaurants in Boulder, Denver, Fort Collins, and Chicago and is committed to serving food from a local farmers, ranchers, and purveyors. Here, he shares tips for making local sourcing sustainable, efficient, and effective for the restaurant business.
Sometimes chefs need to get out of their own kitchens to grow their audience — and business. The team behind Foreign & Domestic in Austin, Texas created Indie Chefs Week to start a dialogue between chefs across the country. Their events bring young, aspiring chefs to their restaurant in Austin and beyond, sharing venue spaces and audiences to reach new customers. The flagship event is a face-to-face meeting of 30 chefs, who come together in a single venue to prepare multi-course meals for guests.
From happy hour specials to prix fixe menus, promotions are a great way to reach a new customer or bring people into your restaurant during slow times. Because the Garces Group operates more than a dozen restaurants concepts in Philadelphia and beyond, we asked Vice President of Restaurant Operations Scott Steenrod for his top tips to make new promotions work effectively. Read on!