A LEAP OF FAITH - TIME TO LET THE CAT OUT OF THE BAG ...

[Bev Burchell]

Brilliant Sandy.... well done and will definately pop in when in Town again xxx

[SandyB]

THE DEACONS AND THE UNPAID BILL .
Had an interesting incident this saturday ,, two gentlemen  came into the restaurant  sat in the back section ,, ordered two cofees and two croissant with scrambled egg .. The shop got a bit busy  and at the height  of it these two  men  walked out  and said  " thank you goodbye "  Shiela our one waitron , ran after them and said  " excuse me  you have not paid the bill "  Paul saw what was happening and  asked  what was going  on ,, they said " we left the payment in the bill folder  on the table " Paul  said we dont have  bill folders  to  which they started to squirm and then said they left it  on the saucer  ,, walked to the back and asked  other people seated there  if they saw anybody take  their payment .. No ...  then he saw on the floor next to the table a crumpled piece  of paper ,, it was their  bill ... when he presented it to them  they suddenly made motions to  pay ,,  saying  "how can you treat us  so badly  we  are deacons" ,,  as though  he was supposed to crawl into a corner and die of guilt ??
Normal practice in any establishment is to either  call the waitron to  effect payment  or to  take your bill to the  front  desk for payment ???  bloody chancers  .. and definitely not deacons ...

[Bertie Horak]

How about placing a "wanted" photo of the two "deacons" in the reception! That's really low of them. Bet they will be asked to pay in advance next time! Or to asked to rather go to MacDonalds next time... 

[SandyB]

THE TIME  FOR BALLS OF STEEL ...
The general trend  in our road ,, we have  5 + a half opened   eaterie in our road ..  since the winter settled in  its getting quieter ,,  worse so seems folk are cash strapped .. we have in the last week or so had 4 decined  credit card tranactions  .. seems lots of folk are maxing out .. anyhow we either know them and put it on tab  or if we dont put trust to the test , take their name , and by the next day they back to pay .. so far trust has worked ..   looking back at the books comparing Jan , feb march april .. to the now  .. we see a declining  income ... we have provision for it but yes  its not nice to dig into reserves ... so today it was the  pep talk ..  all I said is  we must have balls of steel  and never get despondent  when we have the quiet days ..... we will weather the storm and ride the adverse wave ...     

[Pete (RIP)]

Hi Sandy ~

It's called winter - and winter is always the most testing period for any retailer or provider of consumer services (from food to entertainment), irrespective of where you are.  If your business survives it's first winter you will have learnt a lot and will be in much better shape post the event than you were before it.  In my previous life in retail I really enjoyed winters because this is the season which separates the REAL retailers from those who just pack shelves and hope the stuff sells itself.  It is the time of the year which invites retailers and service providers to use their ingenuity, to react to the situation, to set themselves apart from their competitiors and to create some excitement.

Having "been there, done that" through six Cape winters with a professional retailling outfit, and at the risk of repeating what you know already, some pointers which may help (and with the benefit of having visited your establishment):

1.  Ask every single customer whom you deal with what would make their winter "warmer" and more pleasant for them.  Grab the practical ideas that are relevant and flesh them out - there'll be some seriously good suggestions in there!

2.  Develop a seasonal plan/strategy.  Work to the weather.  Watch the 5 - 7 day weather predictions.  We know they're not always accurate but, generally speaking, they're fairly reliable.  If it's going to be cold or icy, a soup promotion is the way to go.  Deliver to offices/homes in your immediate facility.  Although the margins are not great, this is about staying in business!

3.  Have the warmest premises (temperature-wise, as well as hospitality) in the neighbourhood.  This links back to the first point.

4.  If the "opposition" appear to be succeeding where you're failing (that is, getting feet through the door) study what they're doing - and copy and improve on it.  It's called innovation and it's perfectly acceptable.  Always keep it simple!

5.  Is there a chance to collaborate with the "opposition" - after all, you all want to stay in  business?  How about a progressive dinner idea (share courses over 3 or 4 establishments)?  There're lots of music venues, clubs, bars etc close to you in Obz, for instance.  How about twinning with some of them - eat with us before a show and get 10% off your theatre ticket - that sort of stuff.

6.  Understand where the waste is in your business - shrinkage (all ingredients accounted for?  cash balances?  not too many "free" cups of coffee for cold staff members?  electricity bills?  what food is being dumped at the end of a trading day and why?  overtime being paid?  Is everything your team's doing adding value to the business?  Don't ask me because I don't have the answers!).

7.  No customer base is static - are you sure of their needs and requirements?

8.  If something doesn't work, understand why it didn't - then try something else!!  Don't become dispirited because, when that happens, you may as well close your doors.

Please accept this from whence it comes ~ hope something I've said is of use!

[Robert Bruce]

Hugh says: As somebody in marketing and branding, I talk about brands a lot. A lot. A ton. It's never-ending....

The latest cartoon from Hugh. He ensured Stormhoek became a global brand. Most likely his cartoons or something from him will still be gracing the Stormhoek bottles.

The point is that in an overcrowded marketplace (or street) your brand has to outshine your neighbouring competitors. How you do it is the trick to learn. There is merit in what Paul says, what Hugh advocates and in what I relate.

Excellent service, quality product and competetive pricing might propel a business to the top of it's sector.

But the singlemost important thing that will almost guarantee a business's success is to go viral. Referral is simply the cheapest and very best marketing you will ever get. Go viral. Hard work at improving service, the product and its visual appeal, textures, taste, content and cost will get your existing clientele to spread the word about how you have provided them the best service, the best quality and tastiest product and importantlyat a price reflecting the high quality. Satisfied customers will tell somebody else who will visit your business to test what they have heard and they in turn will tell someone else about the wonderful experience they had at your shop.

Ask customers for testimonials and you must ask if you can publish what they say on your website. This is very important for potential clients to see and read.

As your business goes viral, it will perpetuate footfall to your door.

.... If you are selling shampoo, deodorant or mayonnaise, then you'll probably have to sell to the mainstream. You'll have to sell your soul, water it down, pander to the usual suspects and then try to find pleasure in your golf game, bourbon or PTA. However, for those of us who have a choice, we have no alternative but to push it to the edge. Go for the 10% that will die to get your stuff and stay true to your beliefs. Who knows this is a one in a billion chance that you will become the main stream, like Mr. Jobs.

Find your USP and develop it like Heston Blumenthal did. One important point to keep in mind - do not be afraid to re-launch the business. Change what needs to be changed to leverage your brand awareness and make a big spiel about re-launching with added or decreased but better quality product. This happens a lot in the tech world. So think like the tech world and borrow from them. Look at Apple now. Mr Jobs made it happen.

[Robert Bruce]

Ever considered using txts to contact customers? Found this at a site I linked to from Duct Tape Marketing http://ducttapemarketing.com which I read very regularly and subscribe to for John's marketing tips.

Copied the images and bundled them into a pdf for you. Sorry the text did not copy too clearly but, you'll get the gist of how you can use txt to get clients into Frangipani on a cld wet winters day/night.

[SandyB]

Robert , currently  doing a customer  feedback sheet and asking for  email and  mobile numbers  for feedback and obviously  to communicate ...  We  have harvested today  from our veg plot   ( search  under anything goes  Woodstock peace garden ) More peppadews  rocket  , pakchoi ,,, spinach ..  we have another half plot  that we developing ... so yes we have  an increasing  amount of organically  grown  veg and herbs for the shop .. we also tonight have made the decision  to  convert to  free range eggs  ( we have found a reasonably priced supplier  ) and will promote the  shift  to our customers ...

     Regards   Sandy

[Robert Bruce]

Brilliant! I have seen the photos and Sandy, you put me to shame! My little salad bar compared to your plot....? No comparison!

Be well!

RB

[SandyB]

Mmm so far all going well ,  let things take their course while  keeping a gentle eye  overview .. no more  , not shirking responsibility  yet letting the  energy flow by itself instead of trying to  make it ... its  changing the dynamic ...  today  I was in the area  doing a supplier visit  and popped in at lunchtime ..  the front balcony was full the front section full  the  back  filling up but mainly business meetings with the laptops and lots of cofffees ..
The clinking of the knives and forks on the plates  was music to my ears ..  happy eaters ... feet in the door ...
and to add to it I get the news this afternoon . a  student film group want to do a shoot  in the  shop  next friday ..  nothing high powered but yes  its a compliment ..   and we will be credited .. can only lead to more ???  read  mail sent tonight ..


Hi Paul!
Thanks so much for our short meeting today and for your support and enthusiasm!

Hereby a short overview what the movie is about:

movie:
The movie is called CAKE and is written by a 3rd year student. The story is about a top black laywer who falls in love with its witness. He is then forced to choose between his dad's successful law firm or for his love. 

The restaurant scene is where they declare the love for each other.


This project is part of a national movement that supports young filmmakers. By combining skills, networks and resources we make it possible for young film makers from the ghettos to make films. It is a way to tell their stories, bring across youth's aspirations and dreams and promoting Cape Town.

practicalities of shoot:
There will be a crew of 4 people shooting this film and about a cast of 10 people, including a waiter. During the scene the patrons will be eating and drinking, which we will buy from Frangipani's.
The shoot will take about 2 to 3 hours. It is an evening scene, so minimal lighting will be used.
Ideally we would like to shoot this friday late afternoon or perhaps early morning.


If you agree, Frangipani's will be credited on the film and will be acknowledged in the branding material as a partner.

I hope this gives you a good idea of what this is about and what we are asking for.

Looking forward to hear if this would be fine with you and your partner!

Thank you!

Jodie and Lourens

[Robert Bruce]

Sandy, this is excellent news. A breakthrough methinks. People in the crew and cast will talk. Word can spread far and wide from just this type of seemingly innocuous event which it is not. Many things have grown from word of mouth and also having a filming credit is bakgat ou pel!

[Diana Rudd (Boehme)]

Absolutely Wonderfull Sandy.....

[Bertie Horak]

  Great news!! 

[Dalene Steenkamp (Coetzee)]

             

Congrats to you  -  let us know how it went (take a pic or two)!   It may be the beginning of great things!! 

  Spreading extra fairy dust on you .....

[SandyB]

Update .. the movie shoot fell through  die some logistics issues  from their side .. no train smash as we were having a  busy time and even  more busy for  Pauls birthday party that  was held at the  shop on Sat night ,,  it went well Linda excelled herself with a variety of  regional curries  both vegetarian and  and meat ..   It was a good evening , the place looked like  bomb hit it  when we   closed up at 02:00 sunday morning ,,   Guess what ?? Monday morning  just  after  the staff get the place  cleaned and set up   and running ...   two reporters  from the Argus arrives ,, now  who sent them ??  especially  on a day that we  start from scratch  as most food is  done fresh each day unless  it  improves with a lie  in to  merge flavour ..  anyhow they  interview Paul ,  ordered a breakfast and  ciabatta sandwich ..( I think )   and  left looking  satisfied .. said we should be appearing  in the good  weekend ..  well lets wait and see ..   mmmmmm still want to know who sent them  on a monday of all days ...