All posts filed under: Chef University

Using Facebook Events To Market Your Pop-Ups

Why Facebook Events? Feastly is an event-based platform, so Facebook events are a natural fit. Also, Facebook events are a great way to get the word out about your pop-ups. Users can invite people and interact with them via the Events. Lastly, Facebook suggests Events based on user interest and/or location, making your meals fully discoverable. IMPORTANT: Facebook events should be made from a business page, not a personal page. Why? Feastly (or any other business page) cannot co-host events made from a personal page. Ads cannot be created for events made from a personal page. Users in your geographical area are more likely to see and interact with a business page. Business pages gain views and grow an audience over time. Don’t have a business page? Click here to get started. How to use this tutorial If you’re new to Facebook Events, start from the beginning! If you have experience, jump to the section that best fits your needs using the table of contents below. Each section contains helpful info and a link to …

How to open a pop-up restaurant

How To Open A Pop-Up Restaurant: A Step-by-Step Guide

How To Open A Pop-Up Restaurant 101 The pop-up restaurant was once a temporary set-up for chefs in between restaurant jobs. However, it has become a mainstay in urban epicenters globally. Want to know how to open a pop-up restaurant yourself? That’s where we come in. For over three years, Feastly has been helping cooks to design pop-up concepts, build brands, and host thousands of adventurous diners in cities across the country. Using this guide as a starting point, you too can open a successful pop-up restaurant! STEP 1: CHOOSE YOUR PURPOSE Before opening up your pop-up, decide why you’re doing it! Step 2: Build Your Concept The most successful pop-up restaurants have food that tells a story. This should be something easy to describe and simple for diners to understand – if you can’t succinctly explain the concept of your pop-up restaurant, chances are your audience won’t be able to either. Here are some examples from Feastly chefs who maintain unique, cohesive concepts for their pop-up restaurants: STEP 3: FIND A VENUE Most cooks don’t have …

How to Sell a Meal Before Finalizing the Menu

Want to know how to post early menus in order to sell your meals faster? This how-to about “to be decided” menu-writing will get you on the right path.  Posting Early Improves Rate of Sales If you’ve attended some of our previous webinars, you know that getting your menus up early is one of the best ways to sell out (hence the 5% early-posting discount if you get your meals up 30 days out!). As many of you may have noticed, many of the ticket sales happen within a week of the meal. However, our data shows that the bulk of the views on a meal page come 15-35 days out, which is why meals posted early tend to sell much better. So how can you capitalize on this opportunity if you (like me and many of our chefs) struggle to finalize a menu that far in advance? Sparse or Non-Existent Descriptions/Menus Decrease Sales One thing I strongly advise against is the one line “TBA” or “Coming soon” for menu description or dishes. In surveying …

Chef Marketing Tip: Utilizing Filters to Your Advantage

Hey Chefs! Want a tip for how to sell out your meals? We spend hours analyzing the hundreds of thousands of people that come to our site looking to purchase seats to a pop-up, and here’s some insider info: People love using the pricing filter and those who use it are 100% more likely to book a meal. Importantly, 50% of those users click on the “Under 35” filter – 3X as many as click on any of the others. Try it for yourself and you’ll see that the number of meals we have in this price bucket is at an all-time low (pretty much just brunches!). So here’s my tip: find a way to create a menu that you can do at this price point: fewer courses, faster service, higher max-seats and maybe even a drink pairing add-on to increase average order value after the decision to attend is made. If you’re proactive about marketing these lower cost meals you can really fill a venue and earn more than you would at a higher …

Food Photography Tips From The Pros

It’s the digital age, so everyone takes pictures of their food…because if you didn’t post it, it didn’t happen, right? We sat down with two professional food photographers to find out how amateur shutterbugs can expertly document runny egg yolks or a perfectly swirled dollop of whipped cream. Meet our pros:     Natural light is ideal for shooting food. Katie: When it comes to photographing food, light is everything. It doesn’t matter if you use your iPhone or a high-end DSLR. Focus on having one key light, and try to block other conflicting light sources like overhead artificial lighting. Placing the dish next to a window is a wonderful way to get a nice soft natural light from the side. If the sunlight is too harsh next to a window, move a bit more into the shadow, but stop before the shadow gets too dark or your light will become flat. Kimberly: Turn off those overhead lights. Most indoor lighting casts a yellowish or orange tint to your images, which makes the food look less …

Chef Seminar #1: Digital Marketing Strategies 101

“As a chef, marketing meals in the modern world is a complicated process. Over the years we’ve worked with thousands of chefs, and as result we’ve been able to distill some key learnings and paths to success. Our goal is not only to help you sell meals, but to help you grow your brand and achieve whatever goals you have for yourself. In this first installation of our webinar series, we talk about building a feedback loop in order to grow an audience and work efficiently, and how to leverage some key features of social media channels to sell your events out in advance. There’s lots of information here, but if you take the time to read and implement it into your own efforts, we are confident it will yield results.” – Joey DeBruin, Feastly’s Head of Growth   Our goal is always just to shine a light on the amazing things our chefs are doing. We do that in a wide variety of ways, from helping out on social media to answering questions about …