No editing at all this week, a raw video!

Why?
Because these guys have got so much passion and are having so much fun, showing off their fabulous ice cream, you needed to see it all.

We caught up with Richard at the Food Expo show in Birmingham a few weeks ago.

Click below to watch…

As Richard says “It’s about Passion”

Don’t let yourself down with desserts! They are a a great way to upsell and to make more profit in your food business. As Richard says…”it’s all about QUALITY”

How can you inject more passion and fun into your food business?
So when your customers come in through your door, they feel the energy and enthusiasm.

If you can work on this, you’ll never have to worry about being busy again, because you will have a queue waiting to come and EXPERIENCE what you have got to offer.

If you do this, the dividends are enormous, more loyal customes and more profit in the till.

Until next time – “Be The Very Best You Can Be”

If you haven’t signed up yet, for our FREE weekly profit tips, video newsletter, click HERE

This week we are talking to Henry Gane from Nestle, met recently at Excel in London

Listen to this short video where Steve asks Henry about “trading up”…

As Henry says, if you sell quality consistently and quickly, you can make more profit.

Adding extra VALUE is what it’s all about.

Where can YOU ADD EXTRA VALUE to the customer experience and make more profit in your food business?

We always talk about using high quality and offering high quality coffee is no exception.
Go to find out more and contact him at e-mail: henry.gane@uk.nestle.com

So…until next time – “Be The Very Best You Can Be”

If you haven’t signed up yet, for our FREE weekly profit tips, video newsletter, click HERE

We caught up with Phil recently at Hotelympia in London

Listen to this short video where Steve asks Phil about the “Customer Experience”…

As Phil says “It’s all about the Customer”

Make sure their day is a little bit better when they leave – What a Brilliant Philosophy!
No wonder this guy was taking part in chef of the year, he’s great we love him.

And he’s absolutely right, it is ALL about the Customer

Think about what you can do to make their day little bit better, starting NOW!
If you do this, the dividends are enormous, more loyal customes and more profit in the till.

Until next time – “Be The Very Best You Can Be”

If you haven’t signed up yet, for our FREE weekly profit tips, video newsletter, click HERE

Last week at the Food Expo show at Birmingham’s NEC, Marcus spoke to Jay Rayner – food critic from The Observer and many TV food shows.

Listen to this short video where Jay gives you his 3 GOLDEN Nuggets to doing better…

Jay, a lovely chap who was incredibly generous with his knowledge and suggestions.

So here is your homework following his suggestions!

1. Please make sure all your staff are trained in ACKNOWLEDGING your customers when they come in the door.
Make sure they feel welcomed.
We talk about this very thing on one of our weekly video tips (free to sign up).
Go to www.MarketingRestaurant.co.uk NOW
2. Make it your mission this week to go to a competitors pub, restaurant, hotel, deli or cafe and eat there.
Only go to one as Jay says that is doing well.
You want to see for yourself and EXPERIENCE it, then recreate some of those learnings in YOUR food business.
3. Think how you can DIFFERENTIATE yourself from your competitors.
Remember what Jay said about those Gastro pub menus.
Play the video again and learn from it if you are following everybody else.
If your not, give yourself a MASSIVE pat on the back right now

Marcus does a detailed Food Profits video tip on how to DIFFERENTIATE yourself (It’s the one where he is wearing a ski hat on the slopes!) Look out for it…

So…until next time – “Be The Very Best You Can Be”

If you haven’t signed up yet, for our FREE weekly profit tips, video newsletter, click HERE

A Social Media Network where any chef, can ask any chef, anything!
Supported by some of the great chefs we know, Raymond Blanc, Rene Redzepi, Claude Bosi, and Sat Bains to name a few.

Listen to this short video where Mark Morris tells you how The Staff Canteen works…

The Staff Canteen is a multi-media platform where chefs can express themselves online.
We always talk about using the best, whether it’s ingredients or your tableware.
This online resource for chefs we think is the very best available anywhere.

As we always believe in giving MASSIVE Value, this weeks FREE download is a social media guide just for food businesses.
To download our social media guide click on “The Magic Ingredient”

The Staff Canteen has tons and tons of suppliers details, lots of really useful videos to watch and the opportunity to be able to see into other chefs kitchens
…to REALLY see “how they do it”

As a chef, you can sign up for free, go to TheStaffCanteen

As Mark says there is no hierarchy, this is a community site promoted by it’s members, it’s a level platform for every chef everywhere.
At last an online resource, a great “hub” if you like, to communicate with other chefs and see whats going on minute by minute, day by day.

The content is all driven by the chefs themselves.

Something you need to know, then this is the place to come to.
A Chef you need to hire, then this is the place to come you.
Somewhere to watch informative videos, this is the place to come to.
A Supplier you need to find, then this is the place to come to.

Or…if you just want a bit of support and encouragement now and then!
The Staff Canteen at…. http://www.TheStaffCanteen.com

If you haven’t signed up yet, for our FREE weekly profit tips, video newsletter, click HERE

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And tableware is no exception.
Last week at the Hotelympia show at London’s Excel centre, we were lucky enough to meet Nick Green from the “Creme de la Creme” producer of tableware – Villeroy & Boch.

Listen to this short video where Nick gives you his “message” about doing things differently.

One of the things that struck us about Nick (other than being a really nice guy) was his passion and committment to adding value to his customers.
Looking for ways to help them create a better customer experience, helping them present great meals, helping them make more profit and developing a mutually beneficial relationship.

To quote Nick “if you continue to do.the same thing, you’ll always get to where you’ve been” and he is so right!
It’s about looking at how you can do things differently, to add to both the customer experience, and to your enjoyment and satisfaction of running a successful food business.
It’s about improving Nick’s customers business. What a phenomenal philosophy.

Great presentation of great food means your customers are “wowed” before they have even tasted it.
And when you equate the price of using the very best, it costs pennies, but delivers fantastic value.
You’ve probably heard over the last few weeks that surveys show, customers put having a great experience ahead of price every time!

Take a look at Villeroy & Boch at http://www.tabletalkatvilleroyandboch.com
Because perfection is no where near, as costly as you might think.

We would recomend them every time.
Why you might ask?
Simply World class tableware from really nice people – Period!.

Because… “When You Present Your Food Better, You Do Better”

Established over 260 years ago, Villeroy & Boch is a world leader in ceramics and lifestyle products which are sold in over 125 countries around the world. Founded in 1748, the company’s corporate headquarters are located in Mettlach, Germany on the River Saar. Villeroy & Boch is renowned as a global brand which is continually at the forefront of innovation and design.

Villeroy & Boch at http://www.tabletalkatvilleroyandboch.com

Click the video play button below…

It won’t be the strongest or fittest that survive, but those MOST adaptable to change, to quote Anthony Robbins.

And he’s right, which means quite blatently that we have to go back to school!!
Why would we need to do that you may ask?

We need to get an education on What to do and How to do it? Because things are changing in the world we live in, and changing at a rapid pace.

Look at these statistics out this week
The number of restaurants going bust rockets 31 per cent over past year

The number of insolvencies among the UK restaurant sector has jumped by 31 per cent to 194 in the last financial quarter of 2011 – the highest rate for over three years.
A total of 684 restaurant groups became insolvent over the whole of 2011 – an increase of 19 per cent from 2010
According to research by accountancy firm Wilkins Kennedy, a total of 684 restaurant groups became insolvent over the whole of 2011 – an increase of 19 per cent from 2010.

Anthony Cork, partner at Wilkins Kennedy, believes that the increase can be put down to the renewed economic downturn which has led to consumers cutting their discretionary spending on eating out, while restaurants have also been unable to pass on the recent increase in VAT, the latest increase in minimum wages and rising food costs to their customers.

Recent insolvencies in the restaurant sector range from iconic roadside chain Little Chef to Moshi Moshi, the Japanese restaurant in London’s Liverpool Street that introduced the first conveyer-belt sushi to the UK.

So I talked about getting an education and you may be thinking you don’t need to.
But the world is changing, people won’t put up anymore with mediocrity when going out to eat.
How many times have you and I eaten out in the last 15 years and it’s been poor to average? FAR too many times!

So when the number of restaurants going bust jumps to 31% it means one thing and one thing only.
You AREN’T getting enough customers coming through your door – Period!

You might say the lease is too much, the rates are too high, food costs are too high and a ton of other reasons.
These are mere minor factors, it’s not enough LOYAL customers that’s your real problem.

And to be in with a chance of correcting this you need to go back to school.
You need a teacher that can show you the way, that can lead you by the hand.
Helping you to embrace the new technologies and become a master, at marketing your restaurant or catering food business.

Because… “When You Know Better, You Do Better”

Here’s the link for the free e-guide that Marcus talked about.
Just click the link below and you’ll be able to download it straight away- Enjoy it.
http://goo.gl/DEjIx

Today, there are stringent guidlines for manufacturers and suppliers to have a duty of care to their customers.
However, how would you know if a product has been recalled?
Have you asked questions directly to your suppliers?
For example, if food that is supplied to you which is ‘not fit for consumption’ from a mistake that happened at production stage, how would you know?
What system has the delivery company in place to safeguard you and your customers? These questions are paramount when you source and retain suppliers.

Click on the video to find out how real this is…

Being proactive in the Hospitality Industry keeps us ahead of our competitors so here is our tip on how ‘YOU’ can not only be first in Food Safety Alerts, but also and most important safeguard your Customer.

For updates and food alerts from the Food Standards Agency go to www.food.gov.uk scroll down to “Get Alerts” and subscribe. It is as easy as that…

Tell your customers….they will love the fact that you are that passionate about their food safety.

Food Quality is of paramount importance.
It’s so important that Customers say Food Quality is their NUMBER 1 requirement when going out to eat!
Reference: Caterer and Hotelkeeper (Horizons) – February 7th 2012.

Click the video below to find out find out why Steve is fuming about this, 

Why would you refund money to your Customers?

Because the quality of the food you are serving is poor. Sorry to be so blatantly obvious, but it needs saying
You probably think you are saving money by using poor quality ingredients and can make more profit, but this would be a grave mistake.

It’s actually COSTING you money, very shortsighted….especially when you have to give a refund and/or complimentary meal.
It seems easy today to give out refunds for poor quality food…too easy perhaps?

The only person that is going to suffer is you and your food business, not making enough GP and highly likely the customer won’t visit you again, due to the poor food quality.
Because, it’s now proven what we knew was true all the time….Food Quality is your customers number 1 priority when going out to eat.

To quote Heston Blumenthal “You can’t make great food without great ingredients”.

Thats food for thought isnt it?

So….What are you now going to do about it?

Not good I believe!

Here is a reflection on a brief moment in time
A customer comes to you because they want something special and for them it is a brief Moment in time…. Agreed?

Let’s have a listen to what Steve has to say…

It could be an anniversary, celebration or in fact because they simply love whatever you do.
This is their moment in time.
It doesn’t matter how many people come to you, it’s all about those little moments that will make their day.
Care about making your Customers “Moment In Time”…SPECIAL.