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Regionale Speisekarte

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Präsentation zum Expertengespräch "Regionale Produkte auf der Speisekarte" im Hotel Elephant Weimar (food fun fitness Akademie)

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Regionale Speisekarte

  1. 1. Regionale Lebensmittel auf der Speisekarte Weimar, 17. November 2009 Herzlich Willkommen! © rüdiger uwe eichler pixelio
  2. 2. Wie definieren wir regional? © pixelio Geographische Merkmale Verwaltungsgrenzen Historisch - kulturell Praktisch – kurze Entfernung
  3. 3. Regionale Produkte Leidenschaft oder/und Marketinginstrument? Nur Leidenschaft macht authentische Erlebnisse möglich. Abheben vom Mitbewerb Gäste nicht nur satt sondern glücklich machen Marketing Mittel richtig investieren: Regionale Produkte statt Zeitungsannoncen © Harry Hautumm pixelio © Rainer Sturm pixelio
  4. 4. Regionale Produkte….. © pixelio Umfrage 2008 in der Topgastronomie (Österreich ) Quelle: Michael Thurner Consulting
  5. 5. Welche regionalen Produkte… © pixelio Umfrage 2008 in der Topgastronomie (Österreich ) Quelle: Michael Thurner Consulting
  6. 6. Und was sagen die Deutschen? © pixelio
  7. 7. © pixelio Und was sagen die Deutschen?
  8. 8. Schritte zur Gästebegeisterung mit regionalen Produkten Produkte suchen und auswählen Qualität, Mengen und Lieferung sicherstellen Verbindung zum Erzeuger herstellen Mitarbeiter begeistern Unterhaltsame Informationen über die Produkte in der Speisekarte © Harry Hautumm pixelio
  9. 9. Wie schaffe ich Leidenschaft und Begeisterung für regionale Lebensmittel im eigenen Unternehmen? © Hartmut910 pixelio
  10. 10. Von der Speisekarte zum Informations- und Unterhaltungsangebot Geschichten erzählen Jedes Gericht ist ein eigenständiges Produkt Information gibt Sicherheit und Vertrauen Die Speisekarte als Werbung für und Information über die Region. © memephoto pixelio
  11. 11. © marco vollmann pixelio Entwerfen Sie ein Informations- und Unterhaltungsangebot Inhalte: 3 Vorspeisen 2 Suppen 6 Hauptgerichte 3 Desserts Denken Sie quer…..

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