Baskin Robbins is begun in 1945, with two persons named Irvine Robbins and Burt Baskin. Before merging their ventures for making Baskin Robbins, they had Burt’s ice cream Shop and Snowbird ice cream parlour. They became first food business franchise seller in 1948 selling its store to manger. With selling 21 ice cream flavors in SnowBird ice cream, Baskin Robbins still carried forward same flavors around the country.

Under Advertisement plan, they increased their 21 flavors to 31 ice cream flavors. They got slogan based on number of flavors “Count the Flavors. Where Flavors counts”. Burt and Robbins also believed that sample of ice cream should be introduced to people, so iconic small pink spoon came to known. They are known as first food business franchise seller at 1130 South Adams in Glendale. They opened their first production facilities in Burbank. On 26, November 1962, they registered themselves as Baskin Robbins Inc.

They are selling their ice cream into 41 countries along with 5800 locations. Included countries are Canada, Mexico, UK, Bahrain, Japan, Egypt, Saudi Arabia, UAE, Thailand, Australia, Philippines, Thailand, Indonesia, Bangladesh, India, South Korea, Pakistan, Panama and much more other countries.

World’s largest ice cream parlour is considering them to expand themselves in Middle East region. They are planning to making opening café there containing ice cream classics Sundaes, café creation, crepes, ice cream treats, waffle bowls, cool blends, hot café beverages and ice cream cakes.

With new opening café, you would get lots of sundaes flavors like Browine Ala Mode, Banana Split and Banana Royale. You would also enjoy with hot café beverages with flavors like cappuccino, hot chocolate, expresso and café latte. For cool flavors, you would enjoy with thick shakes, blast, cooler, crunchy shakes and razaaz. Moreover, with ice cream flavors like Burj Al Emlaaq and Scoop Al Emlaaq would enjoy your event with your groups.

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There are many hot trends in that are either emerging or fully emerged now that 2010 is more than halfway through. These are the trends popping up in the hottest restaurants and bistros, as well as in food magazines and cooking networks on television. The following hot trends have taken the culinary arts world by storm:

Parisian Macaroons – Although they’re not technically new, you can find these pastel-colored French sandwich cookies in the hottest cafes and bakeries of the moment more so than ever before. They are made from ground almond meringue filled with a flavored butter cream or ganache filling. They are even made with savory ingredients sometimes, and some say they are the new rival to the cupcake.

Italian Street Food – Roman street food such as stuffed pork is slow cooked over a wood fire and served in fat slices or in sandwiches. You don’t just find it on the streets anymore, though. You can find street foods from Italy and elsewhere in some of the hottest restaurants and bistros of the moment.

Tonkatsu – This is Japan’s answer to the German schnitzel, and it’s taking the American culinary world by storm. Tonkatsus are panko breaded and deep-fried cutlets of pork served on their own, on rice with Japanese curry sauce or in sandwiches.

Global Sandwiches – Let’s face it, people love sandwiches. There are many global sandwiches setting the American culinary world ablaze, such as Vietnamese banh mi sandwiches made from baguettes stuffed with cilantro, pickled carrots and daikon and meats such as BBQ pork. They can also be strictly vegetarian style.

“Carrier” Waffles – There are more waffles on desert menus than ever before, not to mention the resurging popularity of the soul food classic Chicken and Waffles. You can even find waffles being used as bread for sandwiches, with the grids filled with everything from maple to rosemary.

These five hot trends in culinary arts are not the only new flavors and concepts igniting the gastronomic world. Many emerging trends are yet to be seen. This will give us much to look forward to in 2011 and beyond.

Institutions offering quality Culinary Arts Programs include The International Culinary Institute at the Art Institutes, Le Cordon Blue Schools, The French Culinary Institute, The Culinary Institute of America and Johnson & Wales University.

Food grade lubricant is used in various food processing industries like bakeries, sugar mills, vegetable and other edible oil mills, grain grinding, drug manufacturing and many more. Though they are gradually becoming popular, yet there are not free from doubts and hence are still avoided by some food industry manufacturers.

Among the major myths that prevail about lubricants in the food processing industry are as follows:

The first myth is that no lubricant can contaminate food or beverage during the manufacturing process.
All lubricants used in the food processing industry are food grade.
The performance level of these lubricants is inferior to other traditional lubricants.
The are costlier than other mineral oil products.
All food processing industries do not require food-grade lubricants or food grade grease.

But as has been mentioned earlier, all these have been proved to be myths and the facts say otherwise. Here are the respective facts that nullify these myths:

In spite of the prevalent notion, food contamination does happen during the manufacturing process, and most contamination happens because of the lubricants used and that too without .

Only the use of food grade lubricants approved by FDA can prevent contamination of food during the manufacturing process. Using non-grade food lubricants may in fact lead to severe penalty. This is exactly why most of the manufacturers dealing with the food and beverage industry are gradually using these lubricants. Same applies to food grade grease, and hence they should be used profusely.

Though most of the people are still under the impression that these lubricants reduce the overall performance, of a machinery, it is not so. They are equally effective, in fact most of the synthetic food grade lubricants and food grade grease have been designed to meet a wider range of applications and sometimes even outperform traditional food grade mineral oils. In fact, they remain effective even in the sub-zero cold freezers and the high heated ovens. A few manufacturers even go to the extent of claiming that they go along way to improve equipment life, reduce downtime, and further lowers maintenance cost.

You can order for food grade lubricant varieties online. This is because the internet has some of the registered world class manufacturers of these lubricant varieties that also supply Baldwin filters for oil filtration and to the food processing industry. However before ordering any of these it is always advisable to check whether the product is H1 registered with a another certifier like NSF International.

In another word, outsourcing is a kind of decentralizing business management and operations in order to enhance minimum cost of operation and to maximize profit while bearing in mind the risk involved. Outsourcing not only include getting external sources of goods and services, it also encourage sharing of ideas and this leads to coexistence of various chains of businesses and this facilitate spread of risk among the chain and spreading the cost of operation among the businesses.

Various methods can be incorporated in getting external sources from suppliers, clients who are your competitors .It is notably possible that getting sources from competitive field would aid proper analysis of services that would enhance proper competition among your competitors. It is always recommendable to investigate your competitor’s day to day’s performance. This would assist in coming up with an idea that would make a certain company to adapt to those services that would enable it to sail easily and to venture into competitive restaurant businesses. Outsourcing may involve alienating ones idea in order to perform better than your competitors. In the process you may outdo, eliminate, or sapless your competitors operation and emerge as reputable performer.

From the different meaning of outsourcing, it can be deduced that there are different types, which may be grouped according to various criteria depending on the degree of decision making among the associated managers, analysis of various outsourcing methods in order to measure their effect, the range of outsourcing and what to incorporate in the process, the degree of integration of services from the sources, the property relationship, the level of administrative control, the chain link and ownership. The main outsourcing types include strategic and tactical operations.

In strategic outsourcing, more detailed operations are incorporated. This involves all managers that are supposed to be there and this process follows a certain rational process of decision taking. In this type of outsourcing, it is possible to outsource various activities that are essential to the company day to day’s operations and maintenance that leads to medium or long-term corporation with the suppliers who are not main competitors. Strategic outsourcing is all inclusive, since it involves achieving improved quality for the goods and services provided. It also involves stiff operation methods that would enhance proper competition, availability of resources, abilities to develop activities or to access capabilities and knowledge to operate efficiently. Strategic operation is broader, and involves more competitive concept of process.

When it comes to tactical outsourcing, it is less detailed as compared to strategic outsourcing. It involves operation whose motive is to lower the cost of operation as opposed to strategic which incorporates stated methods there above.

There are various aspects that are associated with the benefits of outsourcing. Each type of outsourcing process has its role and effects. To start with, the first advantageous role is the availability of wide range of goods and services at your disposal. These services as stated before include, provision of services sought from the qualified specialist, experts, and from firms with reputable brands, names, and that are believed to offer excellent services. By externalizing the service, it is effective since the restaurant is in a position to easily adopt the process of responding to changes that may arise as a result to customer’s demand, changes in market operations, eruption of new rules and regulations as it pertains to running of businesses etc.

All these would lead to flexibility within the organization. According to Gilley and Rasheed (2000) Outsourcing in this manner would enable a company to offer different services at the same time. For example, hosting sports, entertainment, recreational and providing political arenas etc. In this case the experts are contacted to offer the best quality where possible. This really helps to provide a service that would lead to customer satisfaction.

From the abstract concerning a hotel in shanghai China; the other role of decentralization of services enables the restaurant to reduce the risk of operating at a loss. When tactical system of outsourcing is maintained, there is cost reduction within the central organization. When the cost is reduced, outsourcing would lead to running of businesses efficiently. Importation of services from other sources will enable the management team to select the services and goods that would lead to the company making or running at a profit. There is a chance of a company to call for an improvement where they have failed by outsourcing from external experts.

Being responsive; Outsourcing easies the process of adopting, improving, and eventually advancement of technology. Stiff competition causes innovation of new ideas, hence technology to allow operating in a competitive world. The managers would not relax to see their restaurant or any other business vanishing. They must do something to save the situation this involves upgrading of services, buildings, and operation strategies.

Sometimes integration of outsourcing in our businesses is not always effective. It is astonishing that while outsourcing, importation of non profitable services might ruin the internalization of a company. This happens when the central management organization is done away with and ineffective external management is applied. Lack of proper empirical working formula to analyze the effects of acquiring a certain outsourcing process gives insatiable results e.g. terms of contract. You might outsource a service that might lead to adaptation of foreign unprofitable service e.g. a Chinese cook cannot be incorporated in preparing delicacies for Africans. These would lead to mixture of culture that is not resourceful.

It is advisable, to concentrate on areas where the company can do best and outsource where it cannot. Otherwise outsourcing might become solely dependable leading to extinction of internal operation even where the managerial system can do better.

Due to outsourcing, there is sharing of profit together with the affiliate runners. But if there wasn’t such party, the profit would not be shared. Going on, incompetence outsourcing would drag the enterprise behide. This is because you entrust a certain economist but you come to realize later that he cannot perform. This happens in large restaurants and hotels. Outsourcing may also led to wastage of time and resources incase the company does not perform. It is known that some hotels, companies, restaurants etc have experienced success through the process of outsourcing. Supportive services such as maintenance of companies, provision of security, laundry and baking systems that assist in achieving of improved quality and services in a hotel would be more complex. This would threaten the image of a hotel brand and name hence lowering the dignity of a certain hotel or restaurant.

Conclusion

From the discussion about roles and effects of outsourcing, it is importance to note that the key to developing an efficient operation strategy boils down to understanding how to create or add value for the customers. This would be achieved by working on and stressing different competitive priorities.

According to the journal by (krajewski and Risman, 2000.Dawis et al., 1999) these competitive advantages are the capabilities that companies must have to obtain in order to enhance competitive advantage and to succeed simultaneously. The motive for outsourcing currently involves embarking on those factors that can lead the benefits of outsourcing which include; efficiency, low cost improved quality, flexibility, being responsive and to pursue different competitive priorities.

Subcontracting has great potential for strategic operation particularly for non cost- related objectives. This is so because future outsourcing targets cost non-related effects. These effects are the benefits of outsourcing which include efficiency, flexibility, improved quality, being responsive etc. It is of good importance that managers should understand the need to outsource. They should not concentrate only on cost reduction but they should look forward to other benefits of outsourcing e.g. intellectual access, greater visualization, being more innovative, reliability, quality oriented services and search for wider solutions that add value as indicated by (Quinn, 1999).

Catrett J. (1999),”Top school alters course to reflect growth of restaurant outsourcing”, Caterer and hotel keeper, 20 may, pg 14

Hallary G. and Baum T. (1996),”Contracting outsourcing foods and beverages operations in hotels)”: a journal of hospitality management vol.15 no. 1, pg41-50

Alphas, p. Saharia, A.N, (1995) “Outsourcing information systems functions”, A journal of organizing computing 5(3), 197-217

Gardener Merchant, (1998) “Sales and market analysis”,

Krawjeski and Rismin, (2000), “competitive priorities”, a journal on food outsourcing.

Camerron, K.S, (1994),”Strategic outsourcing for successful organization”, a journal on downsizing, Human Resource Manager, volume 33 No.1 pg 179-203

Hammington, N.R and King, C, (1998),”hotel and restaurant; key dimension in co-branding”,

Hothorn, M. (1992),”restaurant business, market tracker international, (1998), UK, catering report1999-2002, DewberryBoyes.

Animal behavior (2005) animal reproduction and behavior, retrieved on 11th August

Food and beverage (2006) Branding and repositioning food and beverage,  retrieved on 23rd August

Food and beverages (2005) key dimension of outsourcing food and beverages, retrieved on 23rd August

Outsourcing (2004) key dimension of outsourcing food and beverages, , retrieved on 23rd August

Harrigan, K, (1985),”strategies for intrafirm transfer and outside sourcing”, a journal on academic management, volume 28, No.4, pg 914-925.

Bernard Davis, Andrew Lockwood, Sally Stone (2004),”Food and beverage management”, pg 416

TraceGains will showcase these critical technology solutions in Booth 318, at the Food Safety Summit, April 27 – 29, 2009 in Washington, D.C. The Food Safety Summit is the largest and most established food safety and defense exposition in North America. It features a full program of intensive educational seminars, workshops networking events and a large trade show exhibition.

Each year, the Summit provides food processors, retailers, food service, government, military and academic professionals a forum to learn from expert speakers and trainers. It is an opportunity to exchange ideas, find solutions to current job challenges and engage in networking opportunities.

The 2009 Summit takes place April 27th – 29th at the Washington DC Convention Center. It includes two and a half days of intensive education covering traditional concerns (E. coli, product tampering, employee training, microbiological testing) and rapidly emerging concerns (bioterrorism, traceability, lab automation, global regulatory trends).

By correlating and analyzing previously disparate data sets in the value chain, only TraceGains makes it possible to connect upstream inputs, suppliers, and raw materials to downstream outcomes such product quality or customer satisfaction. Firms can coach or replace poorly performing suppliers and counteract profit-draining events within the enterprise, as well perpetuate positive practices internally and throughout the supply chain, to achieve complete profit optimization.  At TraceGains this is achieved through the Profit Optimizer.

According to Gary Nowacki, CEO of TraceGains, “Stuff happens. No matter how well HACCP, GMP, GAP or other systems work. Our solution continuously monitors all critical supply chain risk points, both within and outside the four walls of an enterprise. The system alerts busy managers to high-risk potential problems on an exception basis, so they can take action on the most critical and preventable problems before they are received for processing or shipped to customers. We are proud to be attending the Food Safety Summit.”

TraceGains Inc.

Marc Simony, Director of Marketing

(303)682-9898

Cooking is your passion. With the multitude of dishes you conjure up every time you get the chance, whether for a party or an ordinary family dinner night, everyone is already telling you to seek a career related to it. And so you begin studying the option and thinking of choices on where you can get the best training there is in the country. After all, you would only want the best to feed your love for the craft, wouldn’t you? It is never too early or too late to start contempleting such opportunities, particularly with the culinary field.

The Choices You Make

The most common careers you can enter into when you enter the culinary industry are pastry cook, chef, restaurant cook and caterer. There are hundreds out there, however, and you should not restrict yourself to merely choosing among these four.

You might be looking for something that would involve a supervisory role, like a catering director, an executive chef and food and beverage administrator in hot bar. Or you might want to delve into the research and development side of the industry and get invovled in sauce and dressing making. Or you could choose to teach budding culinary geniuses and entrepreneurs the ins and outs of the sector. You could also dabble in food writing and photography if that’s where you heart brings you. Indeed, there are a multitude of choices, so you never can get stuck in just one field.

Why You Need the Backing of a Good Education

To make choosing easier for you, you might want to enrol in an accredited program that offers the broadest range of courses in the culinary world. While most of the greatest and most respected chefs of today probably have never heard of getting into a school and got to where they are due to sheer talent and hard work, it still pays to have a good background on the field. A certificate or some sort of training from a respected culinary school will help propel you to greater opportunities in the future, especially given the fast-changing times.

A career in the culinary industry is not a piece of cake, no pun intended. It involves hard work and determination. As with anything else in this world, you have to start somewhere—and this somewhere almost always involves the bottom.

Most formal training courses ask that their students undergo apprenticeship or intership stints before they are given more complicated and challenging tasks. Thus, you should be prepared to begin washing dishes and arranging plates on the table before you get to gain control of the kitchen or even gain sole access to kitchen’s pristine cutlery.

You might have to begin being a food preparation worker first and be faced with tasks like keeping work areas immaculate, prepare, cut and slice ingredients and monitor oventop and oven temperatures. Do not lose esteem when you start out this way because this is normal. In order for you to advance to a higher position, like a chef, you will have to learn the basics of kitchen operations first. After all, how can you expect to be an effective chef if you don’t know how the more menial activities are done? The culinary world, in order for to survive, requires resilience on your part, a whole lot of humility and heart.

All the hard work will definitely pay off, though, because once you become a chef, you will be able to concoct your own recipes, take charge of the ingredients, man the floor, supervise everyone on the team (the word is ‘supervise’, not ‘terrorize’ okay?) and, basically, let all your creative juices flow. It surely goes with the saying, if you want to have butterflies, you have to be ready to take care of few caterpillars first.

Where to Place Yourself

In order to find out which culinary path is best for you, try figuring out your personality profile first. Do you need this particular job because it will help further your existing knowledge of the culinary world, or will simply derail you from your original goal and only make you move sideways? What makes you happy? What makes you get up early in the morning looking forward to a new day? There has to be a compelling reason why you’re in this field otherwise you can’t really expect to thrive for a long time.

As mentioned earlier, succeeding in the culinary world requires a lot of heart, so if you’re not having fun in the first place, then maybe you should seek other alternatives. Or maybe that particular program you’re in is simply not the path you should be taking. If your heart and passion is not in this industry, take a step back while it’s still early.

If you’re having trouble deciding what choices to make, you could seek the help of a career counsellor, who will most likely ask the right questions to help you decide more easily. This can come at a cost, but if you’re really bent on finding out where you need to be headed, this might turn out to be a good investment. After all, you’re eyeing for a long-term career; not just something to do to pass the time.

Staying for the Long Haul

You have to expect that the first few years of your culinary career will involve a lot of challenges. That’s normal. This is because you’re just starting to explore where your strengths are and the industry is also just beginning to study where it can work best with you. In effect, you get what you give. So don’t throw tantrums about not being good enough at this point just yet. To be excellent in anything, training is key. Be patient, swallow your pride and plod on. Observers have shown that people in the culinary sector actually are some of the most patient and resilient people in the world. Try and try until you succeed.

A culinary art college helps you become a better cook by giving you a well-rounded education. A culinary art college can help you maintain that balance between the body’s needs and the body’s desires, by teaching you how to prepare exquisite dishes while keeping the principles of basic nutrition in mind. To this end, a culinary arts education will start with instruction in basic food preparation, laying the groundwork for more specialized instruction.

A culinary art college is among the fastest growing educational facilities in the world today, and they provide education towards a service that will never go out of style. Trends in fine dining come and go and you will need to be able to keep up over the years to constantly be successful in the culinary arts.

For the aspiring career chef, a culinary art college offers the greatest opportunity to landing an interesting and rewarding career. The “cooking renaissance” has produced a growing population of culinary art college and cooking schools in the country, and plenty of interest amongst the population in supporting them. Many who attend a culinary art college are aiming to become professional chefs or work in the food industry in some capacity, but don’t be surprised to find several students also attend a culinary art college just to improve their own home cooking.

The instruction in basic nutrition that you will receive at a school of the culinary arts will help you better plan meals that are both nutritious and delicious. There are many opportunities in the culinary art field for qualified chefs, so ensure that you line up your education as soon as possible to take advantage of this great opportunity in the field. Packed with students with all sorts of creative ideas, a culinary art college is a great place to get inspiration for your potential career path in the food industry.

BR is known as first ice cream cake maker as well as world’s largest ice cream manufacturer along with first food franchise seller. Before BR is came to known, there were two ice cream ventures one belong to Burt Baskin And Irv Robbins’s venture called Snowbird’s Ice Cream.

After merging both ventures they made new ice cream manufacturer company in US and opened its 6 ice cream parlours. Following Irv Robbins’s ice cream flavors, they used to make 21 ice cream flavors at starting. Under promotional plan, they increased their ice cream flavors numbers and make logo related to “Count the Flavors. Where flavor counts.”

Beside making Ice Cream they also decided to sell their franchise to ice cream store and became first food franchise business seller. Beside ice cream they also brought ice cream cake in world, and also known as first ice cream cake maker.

Beside ice cream making, they also started to make other food products like beverages including blast, shakes, razzez. Under shakes you would get three other different categories tropical shakes, crunchie and thick shakes. You would enjoy tropical shakes with flavors of desert oasis, mangoberry magic and coconut paradise.

With second flavors called crunchie shakes, you would be addict of enjoyment of shakes with flavors of caramel crunch, vanilla crunch, coffee and choco crunch. With flavored choco crunch you would get waffle cone blended with scoops of yummy chocoloate ice cream, and roasted almond pieces.

With last shakes categories, you would enjoy with flavors of chocolate chiller, praline pleasure, butterscotch royale, strawberries n cream, bannaberry split and jamming jamoca.

Beside shakes you would also enjoy other beverages like blast with flavors of cappuccino, chocolate and caramel. Other beverages like orange sunrise, mango twist and lemon twist. Lemon twist contains three scoops of citrus twist ice cream, fanta citrus, splash of smile syrup with dollop of real cream toppings.

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The packaging industry has some of the most complex machinery which consist of complicated algorithms it seems as though one has to be a rocket scientist to build such machinery.  These machines have to be extremely accurate when filling bottles with a half inch opening or making sure not to over fill a bag and keeping it from bursting.

Near the last stage of this tedious process it is normal to find products bundled together in plastic or boxes.  This gets the product prepped and ready to be shipped off to local retailers or buyers around the world.  Packaging companies prefer shipping their products in plastic rather than boxes because they take up less space and weigh less.

There are many types of plastic or bag sealers that are used for different purposes.  To understand which type of bag sealer is best for a specific function listed below are 7 different categories these seals fall into.

Industrial Bag Sealers.  This is used for applications that require more sealing power and/or higher speeds than normal.  Found in many large packaging companies these bag sealers are perfect when mass producing bagged products.  For example, Kraft’s Macaroni and Cheese that we find in every grocery store.

Validatable Bag Sealers.  These machines are perfect for packaging medical or pharmaceutical products.  These machines make it simple to change out parts of the machine to accommodate for different size bags that are continually interchanged.

Semi-Automatic Bag Sealers.  If you want to have multiple people loading your sealer or if you need to automatically load your sealer, these sealers are perfect for the job.

Portable Sealers.  If you need a portable sealer, or a low production sealer that may be used occasionally the portable bag sealers are perfect.  These machines are small weighing on average about 15 lbs.

Hot Air Sealers.  If the product you are packaging is extremely dusty and air borne and is pillow shaped a hot air sealer is the right machine. For example bags filled with seed or dirt is commonly sealed in this manner.  The bag is sealed in an upright position where the top of the bag is guided through the hot air sealer.

Vacuum Sealers.  This machine is used to create an air tight package which is best for preserving products.  These type of bag sealers have been made available for household usage to keep meats and perishables fresh longer.
Standard Bag Sealers. These types of bag sealers are for sealing pre-made, open mouth heat sealable bags.  Once the product is dispensed into the plastic bag the open end of the bag is pressed with a heated clamp that melts the plastic together sealing the contents inside.  These standard sealers may seal up to 500 bags per minute depending on the size.

Product differentiation is more important in this industry then cost leadership so it is important to understand the purpose of these machines.  Some may overlap into other categories allowing you to get more for your money so understand the job required of these machines so you choose what best fits your needs.

Copyright (c) 2010 Luie De Von

If you are a restaurant or a cafe business owner, inviting more customers to your place can be a much simpler job using the right advertising techniques. Have you considered using postcards to promote your restaurant business?

Before anything else, let us first discuss the reasons why you need to try out postcard marketing. There are also tips on how you can boost the success of your advertising campaign.

Why Restaurateurs Should Send Marketing Postcards

Announce the opening of your restaurant. You can invite guests to your restaurant’s opening by sending out postcard invitations. Tell people that there is a brand new dining place in the area where they can eat great food, enjoy a delicious meal with family and friends, at a reasonable price. As a gift, the postcards can also be used as vouchers for a free entre, a discount or an eat-all-you-can promo.

Announce special events in your restaurant. You can announce seasonal changes through postcards to attract more customers. Use postcards as invitations whenever you have a party or a special event. For example, you can hire singers or musicians to entertain your guests. That way, customers can enjoy a live performance for free while having a superb dining experience in your restaurant.

Create pangs of hunger. Postcards can present vivid photos of your restaurant meals that will certainly create cravings for food. Which kind of food do you chiefly serve? What are your restaurant’s house specialties? One way to attract more diners to your restaurant is by taking a photo of your best dish.

Order by phone or online. Do you offer food delivery? Do you offer catering services for special events? If yes, let people know about it by distributing postcards. Include your menu, telephone number and website address on the postcard then distribute it by postal mail or as giveaways to customers who dine at your place.

Postcard Marketing Tips for Restaurant Owners

Know your strengths. Before designing postcards for advertising, you should determine the best things that your restaurant can provide. Needless to say, people will want to know what they can get when they visit your restaurant. Do you have a special dish that is not served other restaurants? Concentrate on your advantages and be sure to emphasize them in your postcards.

Use vivid photos. In postcard marketing, graphics and imagery are important elements in capturing the recipient’s interest. Even more so with restaurant businesses! Because you are promoting food, you must show off your meals in the best possible way. The colors should be vivid and bright as to make the recipient of your postcard want to go out, pay a visit to your place to taste your food.

The budget required for a postcard marketing campaign is a lot less as opposed to other advertising campaigns so do not be stingy particularly with regards to printing your postcards. Have your postcards printed only by a reliable printing company.