One of the hardest parts about being a chef is not cooking the food itself but getting it out there for all to see. The second hardest part is making it look so visually compelling that you simply have to try it. With food, the main selling pint is obviously the way it tastes. The problem is that you can’t put the taste of something online or in a magazine. Therefore, you need to put extra effort into the way it looks.
As with any other product or service, marketing is an essential part of the food manufacturing industry, whether you’re a restaurant chef or a factory food developer. If you want maximum exposure and to boost your sales, then you need to have a good marketing strategy in place.
To help you with that, the following are just some of the ways to jazz up your marketing campaign to help give your food the exposure it deserves:
- Big Up Your USP
For any business to be successful it needs to have a unique selling proposition (USP), something to set it apart from the crowd. For example, the restaurant Fancy Crab in London’s USP is that is specializes in Red King Crab, or Nando’s with its Peri-Peri Chicken. These are both USPs in which the companies use to market their flagship food offerings. You may be thinking that you don’t have a USP, in which case, you need to find one, fast.
As mentioned above, a USP is what makes a company stand out against the crowd and is what makes people walk in one restaurant’s door opposed to another. If you really don’t yet have one, it’s time to get creative. The first step in developing your company’s USP is to think about your customer’s needs and wants. Then, think about which of these they’re not getting anywhere else. This could be a particular type of food, it could be the quality of the service, or even the cost. You then take this information and use it to craft your own USP and use it as your focal marketing point
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