Marketing and gastronomy

The fascinating gastronomy and the art of cooking, these two areas go hand in hand, then arises on the way how to manage, what to do to manage a restaurant, there is the dilemma, the success of a food establishment lies in the quality of its cuisine and the proper respect for the gastronomy it performs, also without the management of a proper marketing of the establishment will be very uphill to make the place succeed. How many times social networks have promoted beautiful photographs of exuberant dishes and complex preparation and when customers come, they do not feel served, but not by the staff has not been served their palate.

gastromarketing.jpg
Source

The gastronomic marketing has as its target audience human and social beings, the transcendence is that it is an element of this integral being that will perceive the possibility of succeeding or not in this area, the palate and taste buds, associated with the brain that deciphers the taste, and then the magic of getting excited with a dish happens, that is not done by a good photo or an excellent description by social networks, or a restaurant full of music, flowers and decorations, it is done by a chef dedicated to his profession, whose best prize will be the enjoyment of his diners.

e721aff5bf8f93dfef6bdcfb908501ddeb48ff23_hq.gif

Based on this premise, a successful gastronomic marketing can be carried out, supported by a healthy and adequate management of the establishment, where the ornamentation, active social networks, the most transited percentage in the networks are those related to gastronomy, the variety that is offered, the accessibility of the place, among others, come in. The marketing professional must meet before undertaking the campaign with the cook or chef, listen to how he talks about his preparations, feel also with his palate the food offer, to be able to be empathetic and transmit that neuro gastronomy so important when performing a marketing work, the direct communication with the one who executes the preparation.

e721aff5bf8f93dfef6bdcfb908501ddeb48ff23_hq.gif

It often happens that the marketing work starts with an automaton team, maybe with experience, but when they realize that working with gastronomy is not the same as working with any other product, they feel frustrated or restless. The secret is to know the hands that cook, the art with which they do it, taste the flavors they feel, learn about the products they use, and thus go out to do a teamwork that yields according to the satisfaction of the customers.

The interesting world of gastronomy deserves a dedicated and delicate marketing that takes care of the character and particularity of each element as well as the quality of the products to be promoted in such a way that it becomes tangible or intangible in each palate that feels the marketing as its own.

H2
H3
H4
3 columns
2 columns
1 column
1 Comment
Ecency