Haute Dining presentation for Tech Cocktail Miami Showcase
•Download as PPTX, PDF•
0 likes•274 views
This brief slideshow provides a basic overview of Haute Dining, a new start-up company based in Miami Beach, Florida. This mission of Haute Dining is to unite discerning diners with upscale restaurants to create exceptional and enduring memories.
Report
Share
Report
Share
Recommended
Decadence Generalinfo
The document promotes partnering with OC Weekly to reach their readers for advertising and events. It provides readership demographics showing that 41% of OC residents who dine out frequently get dining information from OC Weekly. It then describes an upcoming event called "Decadence" that will have 2,200-3,000 attendees and promote local restaurants. Partnering businesses will receive various advertising benefits and participating restaurants can showcase their business at the event for $275.
BlackPepper Pitch Deck Summer '16
This document proposes a social network for restaurants and foodies that allows restaurants to promote their menus, photos and events, and foodies to discover and follow restaurants. It highlights key features like recommending dishes from friends, following favorite bars, and organizing large dinner groups. With half of millennials considering themselves foodies and 80% of restaurants using social media, the network aims to monetize its large urban millennial user base through ticketing, advertising and premium services for restaurants.
Food forgood - Semi Final Round tyf
1. The document proposes an app called FoodForGood that connects those with excess food like hotels and weddings to volunteers who pick up the food and distribute it to charities.
2. Through the app, users can provide details about excess food items like quantity and type, and volunteers will be notified to collect the food. Donors earn points and rewards for donations.
3. By reducing food waste and getting meals to those in need, FoodForGood aims to make a significant impact on global hunger issues by bridging the gap between excess food and those who lack access to meals.
FoodForGood - 2nd round tyf
FoodForGood is an app that connects those with excess food to donate, like hotels and restaurants, with charities. Users can set the location and details of the available food. Volunteers will then pick it up and deliver it to qualified charities. This bridges the gap between the one third of global food that is wasted each year and the billion people who are malnourished. The app aims to make a big impact combating hunger and reducing food waste. It learns from similar programs elsewhere and sets itself apart through an intuitive interface and direct feedback from charities.
Food Institute Top Trends
Top food and beverage sector trends that influenced the U.S. marketplace in 2013. Lessons for future planning for food and drink companies, consumers, academics and more. All compiled from The Food Institute this past year and available in our annual publication.
Leave your laptop at Home - College Productivity Tip
The document discusses why students should leave their laptops at home when attending college classes. It notes that laptops are heavy to carry everywhere and smartphones can perform most necessary tasks. It also states that it is easy to get distracted when using a laptop in class, whereas a notebook keeps students more focused and productive. The document shares results from one person's experience leaving their laptop at home, including getting used to not having it, being more productive on public computers, being more focused in class, and having an easier to carry light backpack.
cocktail history
Cocktails are mixed drinks made with a base liquor such as gin, rum, vodka or brandy along with juices, flavors and other ingredients. Shooters are short, potent drinks mixed with spirits and liqueurs while shots only contain alcoholic ingredients. The earliest known printed use of the word "cocktail" was in 1803 and it referred to a stimulating liquor made of spirit, sugar, water and bitters. By the 1930s after Prohibition ended, cocktail mixing became a widespread art and the golden age of cocktails began. Common cocktail ingredients include ice, base liquors, juices, dairy, carbonated drinks, syrups and fruits or garnishes.
Vodka 101, Ketel, Ciroc, Cocktail Trends, Cocktail 101
this a seminar which covers a range of topics, 101 vodka, key facts about Ciroc and Ketel One vodka, Current Cocktail trends, Mixology 101 and 10 cocktails that you can have on your menu tomorrow
Recommended
Decadence Generalinfo
The document promotes partnering with OC Weekly to reach their readers for advertising and events. It provides readership demographics showing that 41% of OC residents who dine out frequently get dining information from OC Weekly. It then describes an upcoming event called "Decadence" that will have 2,200-3,000 attendees and promote local restaurants. Partnering businesses will receive various advertising benefits and participating restaurants can showcase their business at the event for $275.
BlackPepper Pitch Deck Summer '16
This document proposes a social network for restaurants and foodies that allows restaurants to promote their menus, photos and events, and foodies to discover and follow restaurants. It highlights key features like recommending dishes from friends, following favorite bars, and organizing large dinner groups. With half of millennials considering themselves foodies and 80% of restaurants using social media, the network aims to monetize its large urban millennial user base through ticketing, advertising and premium services for restaurants.
Food forgood - Semi Final Round tyf
1. The document proposes an app called FoodForGood that connects those with excess food like hotels and weddings to volunteers who pick up the food and distribute it to charities.
2. Through the app, users can provide details about excess food items like quantity and type, and volunteers will be notified to collect the food. Donors earn points and rewards for donations.
3. By reducing food waste and getting meals to those in need, FoodForGood aims to make a significant impact on global hunger issues by bridging the gap between excess food and those who lack access to meals.
FoodForGood - 2nd round tyf
FoodForGood is an app that connects those with excess food to donate, like hotels and restaurants, with charities. Users can set the location and details of the available food. Volunteers will then pick it up and deliver it to qualified charities. This bridges the gap between the one third of global food that is wasted each year and the billion people who are malnourished. The app aims to make a big impact combating hunger and reducing food waste. It learns from similar programs elsewhere and sets itself apart through an intuitive interface and direct feedback from charities.
Food Institute Top Trends
Top food and beverage sector trends that influenced the U.S. marketplace in 2013. Lessons for future planning for food and drink companies, consumers, academics and more. All compiled from The Food Institute this past year and available in our annual publication.
Leave your laptop at Home - College Productivity Tip
The document discusses why students should leave their laptops at home when attending college classes. It notes that laptops are heavy to carry everywhere and smartphones can perform most necessary tasks. It also states that it is easy to get distracted when using a laptop in class, whereas a notebook keeps students more focused and productive. The document shares results from one person's experience leaving their laptop at home, including getting used to not having it, being more productive on public computers, being more focused in class, and having an easier to carry light backpack.
cocktail history
Cocktails are mixed drinks made with a base liquor such as gin, rum, vodka or brandy along with juices, flavors and other ingredients. Shooters are short, potent drinks mixed with spirits and liqueurs while shots only contain alcoholic ingredients. The earliest known printed use of the word "cocktail" was in 1803 and it referred to a stimulating liquor made of spirit, sugar, water and bitters. By the 1930s after Prohibition ended, cocktail mixing became a widespread art and the golden age of cocktails began. Common cocktail ingredients include ice, base liquors, juices, dairy, carbonated drinks, syrups and fruits or garnishes.
Vodka 101, Ketel, Ciroc, Cocktail Trends, Cocktail 101
this a seminar which covers a range of topics, 101 vodka, key facts about Ciroc and Ketel One vodka, Current Cocktail trends, Mixology 101 and 10 cocktails that you can have on your menu tomorrow
Cocktail hour
The document discusses different types of cocktails and their ingredients. It provides details on liquors commonly used in cocktails like gin, vermouth, vodka, whiskey, rum, tequila, and triple sec. It also gives recipes for popular cocktails like the martini, manhattan, margarita, and cosmopolitan. The document concludes by asking questions about drinking preferences, famous drinkers throughout history, and perspectives on alcohol consumption and regulation.
Bar management and operations book
This document provides an index for a book about bar management and operations. The book covers topics such as types of bars, menu composition, bar professionals like bartenders and bar staff, procedures for serving different alcoholic beverages, cocktail making techniques, spirits education, bar equipment, service standards, and legal aspects of bar operations. The index lists 26 chapters that delve into these various topics. It also provides contact information for purchasing the full book.
Bartending Tools And Bartending Tips
The document discusses various tools used by bartenders. It describes the functions of a bar spoon including using the twisted handle to layer drinks and the stem for stirring. Blenders are used to make frozen drinks and smoothies. Boston shakers and cobblers have different pieces used for mixing drinks. Jiggers help ensure precise measuring of liquids. Flair bottles are used for flairing. Citrus reamers extract juice from fruits. Cutting boards and knives are used to prepare garnishes.
Bar operations
A bar is a licensed establishment where alcoholic beverages are served. It typically features a long counter with bottles and glasses on display behind it. Bar stools or seating are provided. While service is formal, food options are usually limited to snacks. The bar contains a front area where customers order, a back display area showing available drinks, and an under-counter storage and equipment space. Proper planning considers factors like location, size, layout, utilities, hygiene, and necessary equipment.
25 international cocktails
This document provides recipes for 25 international cocktails. It lists the ingredients and measurements for drinks like the Dry Martini, Gimlet, Negroni, Bloody Mary, Margarita, Old Fashioned, Daiquiri and more. For each cocktail, it specifies the base spirit(s) and other liquid ingredients to use, as well as instructions for mixing and recommended garnishes.
BAR MANAGEMENT AND OPERATIONS
This book is a comprehensive guide for both novice and experienced bartenders and bar managers. It covers all aspects of bar management and operations from grooming standards to food and drink pairing suggestions. The author, an experienced hotelier, provides detailed chapters on bar staff roles, standard operating procedures, product knowledge of various spirits and beers, cocktail recipes, and tips for excellent customer service. Reading this book would be invaluable for anyone studying or working in bar or hotel management.
Bar equipments powerpoint
The document discusses the benefits of investing in high-quality equipment for bars. It recommends durable, functional, and aesthetically pleasing equipment that is easy to clean. High-quality equipment lasts longer, is less prone to breakdowns, maintains its appearance, and projects an image of quality to customers. A list of example bar equipment and tools is also provided.
Cocktail
Cocktail garnishing provides decorative elements that enhance mixed drinks. Common garnishes include fruit slices and citrus twists, with rum drinks often featuring tropical fruits and tequila featuring limes. Proper tools and preparation are required to make various garnishes like wheels, wedges, spirals and rimming the glass. More elaborate garnishes combine fruits on toothpicks or use chocolate-dipped strawberries. The garnish should complement the drink flavors and can be prepared before or sprinkled on after mixing the cocktail.
Bar operatioon
This document provides an overview of operating a bar business. It discusses topics such as types of bars and bar ownership, planning and designing the bar space, required equipment and supplies, purchasing and storing liquor, bar personnel responsibilities, relevant laws and regulations, and food service offerings. The document is designed to serve as a comprehensive guide for running a bar business.
Cocktail
The document provides information on various cocktails categorized by their base spirit. It defines cocktails and describes common methods of preparation like building, stirring, shaking and blending. It then lists the main classifications of cocktails such as whiskey, gin, rum, vodka, brandy and tequila based cocktails. For each category, it provides the recipes for 6-7 classic cocktails including ingredients, measurements, glassware and garnish. The recipes include well known cocktails like Old Fashioned, Mojito, Martini, Daiquiri, Moscow Mule and Margarita among others.
Cocktail
This document defines what a cocktail is and lists its key elements - a base liquor, modifier, and mixer. It then categorizes different types of cocktails such as international, tropical, classic, and shooters. Finally, it provides descriptions and examples of various cocktail classifications like Ades, Bucks, Cobblers, Coolers, Daisies, Fizzes, Fixes/Lowballs, Flips, Highballs, Juleps, Punches, Possets, Pousse Cafes, Sangarees, Slings, and Smashes. The document serves as a comprehensive reference guide to cocktails, their ingredients, and various styles.
Bartending Presentation
Bartending involves mixing alcoholic and non-alcoholic beverages and providing good customer service. The document discusses different types of bars, alcoholic and non-alcoholic beverages, and methods of mixing drinks. It provides details on parts of the bar, types of alcoholic beverages including wines, spirits, beer, and cocktails. It also discusses non-alcoholic beverages and coffee drinks. The document outlines the setup and service of the bar area.
Non alcoholic beverages
The document discusses various types of non-alcoholic beverages. It begins by defining non-alcoholic beverages as drinks that contain less than 0.5% alcohol by volume. It then provides details on common non-alcoholic beverages including carbonated drinks, coffee, fruit and vegetable juices, tea, milk, mineral water, punch, spritzers, and various energy and flavored drinks. For each category, it describes what the drink is, how it is made or processed, and popular brands. The document aims to provide a comprehensive overview of non-alcoholic beverage options.
The bar & beverage book
This document appears to be the preface to "The Bar and Beverage Book, Fourth Edition" by Costas Katsigris and Chris Thomas. It provides a high-level overview of the contents of the book, noting that it covers the responsibilities of alcohol service, planning and designing a bar business, an in-depth look at spirits and mixology trends, and regulations for the industry. The preface states that the book aims to prepare readers for the challenges of owning a bar business and realizing the rewards of friends, fun, and profit through hard work and planning. It notes the book addresses how changing demographics and laws have impacted the industry since the first edition was published.
Types of bars & food service
1. The document provides information about different types of bars and the food and beverage services they offer.
2. It begins with an introduction and table of contents before discussing the importance of understanding various bar types and services.
3. The document then classifies bars based on the food offered (such as snack bars, milk bars, salad bars, etc.) and the beverages served (such as wine bars and cocktail bars).
D foodie’
The document describes an application called 'd Foodie' that helps users discover restaurants around them. It provides in-depth information on delivery, dine-out, nightlife, and other food places near the user. Users can search based on cuisine, location, cost, or reviews. They can view menus and reviews to find the perfect place. The application aims to make dining smoother by offering services like online ordering, cashless payments, and table reservations. It targets young urban populations in developed and emerging markets. The application will be available on online stores and promoted through digital marketing channels and social media. It aims to build on the success of competitors like Zomato and Foodpanda in growing their customer base and engagement through
Foodie
This document outlines a marketing plan for Foodgasm, a food delivery and restaurant discovery app. It begins with an executive summary and situation analysis noting the growth of discretionary spending and eating out in India. The plan then discusses the target consumer segments and market analysis. It presents goals to scale the user base and restaurant listings over time. Key value propositions for customers, collaborators and competitors are identified. The marketing strategy discusses products, services, branding, pricing, incentives, communications and distribution. Implementation plans cover organizational structure, business processes and a phased schedule.
Just happy hours pitch deck
This document presents an opportunity to invest in an app called Just Happy Hours that helps users find restaurant happy hour deals. It will generate revenue from paid subscriptions for restaurants and in-app ads. The app aims to capitalize on trends like many people relocating or traveling frequently who want recommendations on new places to try. A prototype has already been developed and the founders have an aggressive timeline to launch, develop further features, and secure funding. While competing apps help users find happy hours or special deals, Just Happy Hours intends to be the premier destination for this by offering more options and features for both users and restaurants.
Food overloaded Android App, Final Marketing Presentation
Food Overloaded is an Indian restaurant finder app that aims to capitalize on rising incomes and spending on eating out in India. The app allows users to search for and order from thousands of restaurants across major cities. Food Overloaded sees an opportunity for growth as India's economy strengthens and consumers increasingly seek variety in food options. Its goals include listing over 500 restaurants and achieving 50,000+ users by March 2018. It plans to target metropolitan youth and offer competitive pricing and incentives to attract customers and collaborators.
I heartdining business v7
This document discusses new marketing strategies for restaurants as traditional methods become less effective. It introduces iHeartDining, a service that builds online communities of restaurant lovers to promote restaurants. iHeartDining creates content about restaurants for its audience and designs incentives, like BOGO deals, that require social sharing to drive traffic. The incentives aim to convert one-time customers into regulars in a more profitable way than daily deal sites. Restaurants can participate through advertising subscriptions or packages that include incentives and reduced rates.
How To Pitch Corporate Sponsors
Raising money can be the hardest step in launching your project, event or start-up.
You can be passionate about your idea and convince a lot of people with your passion, but it takes the right information.
Learn how to ask for what you need, and close the deal.
Join us in Toronto's finest surroundings for 60 minutes of valuable info, links and the tactics you need to start applying immediately after leaving the workshop.
-------------------------------------------------------------------
Presented by Towa Beer, a cause marketing specialist who has been presenting events, causes and great ideas to funders for the past decade. She has personally raised millions for large and small clients. Miss Beer brings all of her fundraising experience, an extensive mentor network, and many free templates to each workshop.
Admirable, for non-traditional media campaigns among Hispanics
"Admirable, is a leading provider of non-traditional media campaigns among the Hispanic market nationwide. Over 15.0 million Hispanics visit more than 3,500 restaurants on a monthly basis all around this country; true ethnic restaurants in which the main customers and regulars are exclusively Hispanics.
Admirable has created a network with over 3,500 restaurants, covering the top 25 DMA’s to consistently deliver a captive Hispanic audience that reflects all age and demo groups.
Some types of programs that are being executed in them include things such as: Digital signage solutions, Print advertising, POS, Product Sampling, Promotions, Grassroots activities and even Lead Generation & Research programs. For more information, please feel free to contact yours truly, Marilyn Santiago at Marilyn@latinentertainmentconsultants.com thank you very much!!!
More Related Content
Viewers also liked
Cocktail hour
The document discusses different types of cocktails and their ingredients. It provides details on liquors commonly used in cocktails like gin, vermouth, vodka, whiskey, rum, tequila, and triple sec. It also gives recipes for popular cocktails like the martini, manhattan, margarita, and cosmopolitan. The document concludes by asking questions about drinking preferences, famous drinkers throughout history, and perspectives on alcohol consumption and regulation.
Bar management and operations book
This document provides an index for a book about bar management and operations. The book covers topics such as types of bars, menu composition, bar professionals like bartenders and bar staff, procedures for serving different alcoholic beverages, cocktail making techniques, spirits education, bar equipment, service standards, and legal aspects of bar operations. The index lists 26 chapters that delve into these various topics. It also provides contact information for purchasing the full book.
Bartending Tools And Bartending Tips
The document discusses various tools used by bartenders. It describes the functions of a bar spoon including using the twisted handle to layer drinks and the stem for stirring. Blenders are used to make frozen drinks and smoothies. Boston shakers and cobblers have different pieces used for mixing drinks. Jiggers help ensure precise measuring of liquids. Flair bottles are used for flairing. Citrus reamers extract juice from fruits. Cutting boards and knives are used to prepare garnishes.
Bar operations
A bar is a licensed establishment where alcoholic beverages are served. It typically features a long counter with bottles and glasses on display behind it. Bar stools or seating are provided. While service is formal, food options are usually limited to snacks. The bar contains a front area where customers order, a back display area showing available drinks, and an under-counter storage and equipment space. Proper planning considers factors like location, size, layout, utilities, hygiene, and necessary equipment.
25 international cocktails
This document provides recipes for 25 international cocktails. It lists the ingredients and measurements for drinks like the Dry Martini, Gimlet, Negroni, Bloody Mary, Margarita, Old Fashioned, Daiquiri and more. For each cocktail, it specifies the base spirit(s) and other liquid ingredients to use, as well as instructions for mixing and recommended garnishes.
BAR MANAGEMENT AND OPERATIONS
This book is a comprehensive guide for both novice and experienced bartenders and bar managers. It covers all aspects of bar management and operations from grooming standards to food and drink pairing suggestions. The author, an experienced hotelier, provides detailed chapters on bar staff roles, standard operating procedures, product knowledge of various spirits and beers, cocktail recipes, and tips for excellent customer service. Reading this book would be invaluable for anyone studying or working in bar or hotel management.
Bar equipments powerpoint
The document discusses the benefits of investing in high-quality equipment for bars. It recommends durable, functional, and aesthetically pleasing equipment that is easy to clean. High-quality equipment lasts longer, is less prone to breakdowns, maintains its appearance, and projects an image of quality to customers. A list of example bar equipment and tools is also provided.
Cocktail
Cocktail garnishing provides decorative elements that enhance mixed drinks. Common garnishes include fruit slices and citrus twists, with rum drinks often featuring tropical fruits and tequila featuring limes. Proper tools and preparation are required to make various garnishes like wheels, wedges, spirals and rimming the glass. More elaborate garnishes combine fruits on toothpicks or use chocolate-dipped strawberries. The garnish should complement the drink flavors and can be prepared before or sprinkled on after mixing the cocktail.
Bar operatioon
This document provides an overview of operating a bar business. It discusses topics such as types of bars and bar ownership, planning and designing the bar space, required equipment and supplies, purchasing and storing liquor, bar personnel responsibilities, relevant laws and regulations, and food service offerings. The document is designed to serve as a comprehensive guide for running a bar business.
Cocktail
The document provides information on various cocktails categorized by their base spirit. It defines cocktails and describes common methods of preparation like building, stirring, shaking and blending. It then lists the main classifications of cocktails such as whiskey, gin, rum, vodka, brandy and tequila based cocktails. For each category, it provides the recipes for 6-7 classic cocktails including ingredients, measurements, glassware and garnish. The recipes include well known cocktails like Old Fashioned, Mojito, Martini, Daiquiri, Moscow Mule and Margarita among others.
Cocktail
This document defines what a cocktail is and lists its key elements - a base liquor, modifier, and mixer. It then categorizes different types of cocktails such as international, tropical, classic, and shooters. Finally, it provides descriptions and examples of various cocktail classifications like Ades, Bucks, Cobblers, Coolers, Daisies, Fizzes, Fixes/Lowballs, Flips, Highballs, Juleps, Punches, Possets, Pousse Cafes, Sangarees, Slings, and Smashes. The document serves as a comprehensive reference guide to cocktails, their ingredients, and various styles.
Bartending Presentation
Bartending involves mixing alcoholic and non-alcoholic beverages and providing good customer service. The document discusses different types of bars, alcoholic and non-alcoholic beverages, and methods of mixing drinks. It provides details on parts of the bar, types of alcoholic beverages including wines, spirits, beer, and cocktails. It also discusses non-alcoholic beverages and coffee drinks. The document outlines the setup and service of the bar area.
Non alcoholic beverages
The document discusses various types of non-alcoholic beverages. It begins by defining non-alcoholic beverages as drinks that contain less than 0.5% alcohol by volume. It then provides details on common non-alcoholic beverages including carbonated drinks, coffee, fruit and vegetable juices, tea, milk, mineral water, punch, spritzers, and various energy and flavored drinks. For each category, it describes what the drink is, how it is made or processed, and popular brands. The document aims to provide a comprehensive overview of non-alcoholic beverage options.
The bar & beverage book
This document appears to be the preface to "The Bar and Beverage Book, Fourth Edition" by Costas Katsigris and Chris Thomas. It provides a high-level overview of the contents of the book, noting that it covers the responsibilities of alcohol service, planning and designing a bar business, an in-depth look at spirits and mixology trends, and regulations for the industry. The preface states that the book aims to prepare readers for the challenges of owning a bar business and realizing the rewards of friends, fun, and profit through hard work and planning. It notes the book addresses how changing demographics and laws have impacted the industry since the first edition was published.
Types of bars & food service
1. The document provides information about different types of bars and the food and beverage services they offer.
2. It begins with an introduction and table of contents before discussing the importance of understanding various bar types and services.
3. The document then classifies bars based on the food offered (such as snack bars, milk bars, salad bars, etc.) and the beverages served (such as wine bars and cocktail bars).
Viewers also liked (15)
Similar to Haute Dining presentation for Tech Cocktail Miami Showcase
D foodie’
The document describes an application called 'd Foodie' that helps users discover restaurants around them. It provides in-depth information on delivery, dine-out, nightlife, and other food places near the user. Users can search based on cuisine, location, cost, or reviews. They can view menus and reviews to find the perfect place. The application aims to make dining smoother by offering services like online ordering, cashless payments, and table reservations. It targets young urban populations in developed and emerging markets. The application will be available on online stores and promoted through digital marketing channels and social media. It aims to build on the success of competitors like Zomato and Foodpanda in growing their customer base and engagement through
Foodie
This document outlines a marketing plan for Foodgasm, a food delivery and restaurant discovery app. It begins with an executive summary and situation analysis noting the growth of discretionary spending and eating out in India. The plan then discusses the target consumer segments and market analysis. It presents goals to scale the user base and restaurant listings over time. Key value propositions for customers, collaborators and competitors are identified. The marketing strategy discusses products, services, branding, pricing, incentives, communications and distribution. Implementation plans cover organizational structure, business processes and a phased schedule.
Just happy hours pitch deck
This document presents an opportunity to invest in an app called Just Happy Hours that helps users find restaurant happy hour deals. It will generate revenue from paid subscriptions for restaurants and in-app ads. The app aims to capitalize on trends like many people relocating or traveling frequently who want recommendations on new places to try. A prototype has already been developed and the founders have an aggressive timeline to launch, develop further features, and secure funding. While competing apps help users find happy hours or special deals, Just Happy Hours intends to be the premier destination for this by offering more options and features for both users and restaurants.
Food overloaded Android App, Final Marketing Presentation
Food Overloaded is an Indian restaurant finder app that aims to capitalize on rising incomes and spending on eating out in India. The app allows users to search for and order from thousands of restaurants across major cities. Food Overloaded sees an opportunity for growth as India's economy strengthens and consumers increasingly seek variety in food options. Its goals include listing over 500 restaurants and achieving 50,000+ users by March 2018. It plans to target metropolitan youth and offer competitive pricing and incentives to attract customers and collaborators.
I heartdining business v7
This document discusses new marketing strategies for restaurants as traditional methods become less effective. It introduces iHeartDining, a service that builds online communities of restaurant lovers to promote restaurants. iHeartDining creates content about restaurants for its audience and designs incentives, like BOGO deals, that require social sharing to drive traffic. The incentives aim to convert one-time customers into regulars in a more profitable way than daily deal sites. Restaurants can participate through advertising subscriptions or packages that include incentives and reduced rates.
How To Pitch Corporate Sponsors
Raising money can be the hardest step in launching your project, event or start-up.
You can be passionate about your idea and convince a lot of people with your passion, but it takes the right information.
Learn how to ask for what you need, and close the deal.
Join us in Toronto's finest surroundings for 60 minutes of valuable info, links and the tactics you need to start applying immediately after leaving the workshop.
-------------------------------------------------------------------
Presented by Towa Beer, a cause marketing specialist who has been presenting events, causes and great ideas to funders for the past decade. She has personally raised millions for large and small clients. Miss Beer brings all of her fundraising experience, an extensive mentor network, and many free templates to each workshop.
Admirable, for non-traditional media campaigns among Hispanics
"Admirable, is a leading provider of non-traditional media campaigns among the Hispanic market nationwide. Over 15.0 million Hispanics visit more than 3,500 restaurants on a monthly basis all around this country; true ethnic restaurants in which the main customers and regulars are exclusively Hispanics.
Admirable has created a network with over 3,500 restaurants, covering the top 25 DMA’s to consistently deliver a captive Hispanic audience that reflects all age and demo groups.
Some types of programs that are being executed in them include things such as: Digital signage solutions, Print advertising, POS, Product Sampling, Promotions, Grassroots activities and even Lead Generation & Research programs. For more information, please feel free to contact yours truly, Marilyn Santiago at Marilyn@latinentertainmentconsultants.com thank you very much!!!
Final submission the gourmet
The document outlines Gourmet's marketing plan to expand its online food delivery service throughout India. Gourmet aims to capitalize on rising discretionary spending and eating out as Indians' incomes increase. The plan details Gourmet's target customer segments, goals to achieve 500,000 users by 2020, value propositions including cashless payment and individual billing, closest competitors like Zomato, and four phase implementation approach covering launch, growth, contracting clients, and strategic management.
(iCHEFTeam A) (DeVry Inc. MGMT 600 November.docx
(
iCHEF
Team A
) (
DeVry
Inc.
|
MGMT 600
|
November 24, 2015
)
Industry Review
iCHEF is a convenient service presented to our customer through a mobile APP. We offer an array of Appetizers, Entrees and Desserts. The industry we are embarking on is the Food Service and Catering industry.Examining the food service/ catering industry, we’ve learned that this industry is on the rise. It is an industry that is expected to expand over the next five years. This industry will continue to grow and define its niche by being innovative, offering international cuisines and beverages, and using sustainable locally sourced produce. The industry has received a boost from an improving economy, as consumer spending is expected to rise at an annualized rate of 2.6% during the five years to 2020. Households, which account for over 50.0% of industry demand, are expected to bolster their demand for catering services as consumer conditions improve. Unemployment is forecast to decline over the next five years, while disposable income is expected to moderately grow. As consumer conditions improve, time-poor consumers are also expected to prefer to use catering services, rather than attempt to do it themselves.
Over the next five years, consumers will continue to demand higher-quality food, better food presentation and a wider menu selection with healthier alternatives. Many customers will also begin to seek out caterers that use organic and locally sourced foods. Menus will need to more thoroughly describe items, by methods such as listing ingredients, where they came from and how they were prepared. These new demands may force some operators to increase their purchase expenses, or choose to vertically integrate by owning and operating their own farms. Consumers will also demand more value-added services, such as decorations, floral arrangements and entertainment. Overall, the number of industry enterprises is anticipated to increase 1.2% per year on average to 11,320 households and businesses.
Industry profitability is expected to strengthen and stable over the next five years in line with rising demands of the consumers. However, profit growth will be limited by strong internal and external competition and forecast rising purchasing costs. As competition rises, it will become even more important for operators to define their niche and find a way to differentiate themselves from competitors, whether through services offered or quality of service. Food costs are forecast to increase due to strong emerging market demand and volatile weather conditions. The trend towards serving more innovative, exotic food and using locally sourced and sustainable produce will also increase purchasing costs for caterers. Wage costs are also expected to increase by 2.0% per year on average over the next five years to reach $3.0 billion, as higher-paid chefs and consultants are brought on to provide more complex fare.
Looking ahead the food service/caterers industry is in the mat ...
Bob Carr - Durbin
Bob Carr, CEO of Heartland Payment Systems, spoke at the NRA Public Affairs Conference about the significance of the Durbin Amendment for the restaurant industry. He explained that the amendment would save the average restaurant customer $1,992 per year by lowering debit card interchange fees. While Heartland would collect $450 million less in fees, they would pass all of the savings on to customers. However, not all payment processors would do the same. Carr urged restaurant owners to ensure their providers would pass on 100% of the fee reductions from the Durbin Amendment.
Forklyft Final Presentation Deck
This document provides information about Forklyft, an app that enables users to save recipes from social media influencers, generate shopping lists for the recipes, and order the ingredients for delivery. It outlines Forklyft's value propositions for users, influencers, and retailers. It also provides details on Forklyft's leadership team and their roles, as well as Forklyft's business model, growth strategy, and competitive landscape.
BlackPepper
Blackpepper aims to foster direct interactions between restaurants/bars and foodies by creating a platform for selling tickets, updating menus, publishing updates and social calendars. It seeks to increase dinners and meetups by making interactions more human. While restaurants spend heavily on websites and struggle on social media, there is minimal direct engagement with foodies. Blackpepper sees an opportunity due to changing eating habits, the rise of foodies and social restaurants, targeting the $3 billion market focused on foodies from the $29 billion restaurant industry.
Foodgasm | Android App Marketing Plan | Final Project
This is my Final Project of the online marketing Internship under Prof. Sameer Mathur(IIM Lucknow). I have proposed an idea for android app and prepared its marketing plan.
THE FOODIE - AN ONLINE APP FOR FOOD LOVERS
This is my Final Project for the online marketing Internship under Prof. Sameer Mathur(IIM Lucknow). I have proposed an idea for an android app and prepared its marketing plan.
Advertisement Plan
TAG Advertising will create a marketing campaign for Peerless Events to increase awareness and bookings. Peerless Events is a new catering company that needs to build name recognition. The campaign will use various tactics including print ads, social media, brochures, and tasting events. The goal is to increase awareness by 20% and bookings by 20% within six months by targeting brides, businesses, and individuals hosting events. The budget for the six-month campaign is $1,998 which will be used for ads, brochures, and a trade show booth.
Cheap eats
3rd year Business and Management project for MEng Computing at Imperial College London.
Credits:
Sam Budd
Ivan Diaz Rios
Duncan McKinnon
Sean Naderi
Lorenzo Paoliani
Oli Robinson
Henry Turner
Healthyfind
The document proposes a new app called HealthyFIND that provides on-demand healthy meals and nutritionist guidance. It aims to help people lead healthier lifestyles by offering nutritious food options. The app will target health-conscious professionals and students. It will compete with food delivery apps by focusing on healthy options and including personalized nutritionist recommendations. The document outlines the company's goals, strategies, tactics, and implementation plan to launch the new app.
Rio Wraps
Rio Wraps is a fast casual Mexican restaurant chain with 25 locations that is seeking to increase brand awareness and customer base. Their current annual advertising budget is $96,000 but they are proposing to increase it to $180,000 to implement a multi-channel media plan utilizing direct mail, print ads, radio spots, loyalty programs and other tactics. The one-year media plan aims to raise awareness by 50% and increase customers and sales by 10% through continuous advertising exposure throughout the year across different media.
Digital Habits of a Fine Dining Customer by MindShift Metrics
MindShift Metrics, the Research arm of MindShift Interactive, interviewed and analyzed audiences to gain Insights into the Digital Habits of a Fine Dining Customer. This report would be beneficial for anyone in the Hospitality industry hoping to understand their customers and gain a better positioning in the market.
A majority of Restaurants are using digital to communicate and engage with their customers, but how many are actually reaping the benefits of digital to the fullest? How many are able to gain insights into customer wants and emotions?
We take you on a journey of the digital customer and their experience within Fine Dining to enable you to gain insights onto them and build up your establishment to cater to the ever-growing competition and the need for digital integration within your business.
This Report has now been made available for free after a "For Sale" Partnership with Social Samosa for 12 months.
OAP Food Routes
The document describes an opportunity assessment for a service called 'Food Routes' that connects travelers with local hosts for home-cooked meals. Customer surveys found interest but also concerns about security, hygiene, and usability. The business model and website prototype were updated based on feedback. Market analysis estimated the current target market size at 1.3 million meals annually worth $7.8 million. Expansion opportunities and a low-cost operating structure were identified.
Similar to Haute Dining presentation for Tech Cocktail Miami Showcase (20)
Food overloaded Android App, Final Marketing Presentation
Food overloaded Android App, Final Marketing Presentation
Admirable, for non-traditional media campaigns among Hispanics
Admirable, for non-traditional media campaigns among Hispanics
Foodgasm | Android App Marketing Plan | Final Project
Foodgasm | Android App Marketing Plan | Final Project
Digital Habits of a Fine Dining Customer by MindShift Metrics
Digital Habits of a Fine Dining Customer by MindShift Metrics
Haute Dining presentation for Tech Cocktail Miami Showcase
- 1. Haute Dining welcomes you to MIAMI
- 3. Are you ready for the Ultimate Culinary Experience?
- 4. 90% of U.S. consumers say they enjoy going to restaurants Data source: National Restaurant Association, 2014
- 5. 197,000,000 potential diners in the U.S. Data source: U.S. Census Bureau, 2012 Ages 19 - 64
- 6. 990,000 restaurants Data source: National Restaurant Association, 2014
- 7. Yet there is a gap in the restaurant industry
- 8. Programs like Groupon considered “Kiss of Death” for better restaurants
- 9. These restaurants need an upscale marketing program that delivers customers during off-peak hours
- 10. Yes, we have an app
- 11. Haute Dining links partner restaurants with members when they are in the process of making a dining decision
- 12. Haute Dining members pay a subscription fee for access to special offers from these restaurants
- 13. Our members receive discounts of 20% to 70% off their guest check at many of Miami’s best restaurants
- 14. Oh, and we also host some really kick-ass culinary events
- 15. “Haute Dining launches in South Florida”
- 16. “Dining app to offer discount at South Florida’s fancy restaurants”
- 17. “Miami restaurant lovers can now enjoy saving money with Haute Dining”
- 18. One of the “must have memberships for foodies”
- 19. Member
- 20. Investor Information Contact: Kevin Frija kevin@hautedining.com