Retirement Party Catering: Tips for Planning the Perfect Menu

Retirement parties are a significant milestone in a person's life — to a degree they are the cap-off of one of the most nerve-wracking yet rewarding parts of that life, their professional career. And a great way to celebrate their achievements and hard work is by going all out with their farewell celebration. Folks sometimes spare no expense with these events, doing all types of great things, or experiences, but the one thing they simply can’t disregard is food.

The menu plays a crucial role in setting the tone for the party, and it's important to plan it carefully to make the event memorable. In this article, we will explore the importance of food and drink in retirement party celebrations and provide tips for planning the perfect menu. Aristotle, some believe Ben Franklin, others attribute the saying to Moliere was quoted: “A person should decide whether they eat to live or live to eat?… what do they value the most, pleasure or substance?”

In the case of a party, the answer is rather simple, we’ll worry about the calories when tomorrow’s hangover kicks in. That’s why catering and what you pick for said menu and the sublime culinary buffet is so important – let’s dig into food for a retirement party.

The Significance of Food and Drink in Retirement Party Celebrations

Food and drink are an essential part of any celebration, and retirement parties are no exception. Canapés, antipasti, dips, finger foods, aperitifs, main dishes, even morsels, spread, and crudités, and all their French brothers are the lifeblood of any get-together. A well-crafted menu can set the tone for the event, period — and make it memorable for all the guests.

Retirement parties are a time for celebration, a time to toss caution to the wind, and a time to go a little wild. A time to damn the consequences and their caloric whammy. And the right food and drink can help create a festive atmosphere. Good food and drink can also help bring people together and facilitate conversations, making the event more enjoyable for everyone. 

Foods play a significant role in gatherings for a variety of reasons. In many cases it is the glue that brings everyone together — a great cheese platter, for example, is known for its miraculous powers. The right cheddar can end hostilities and promote common bonds among enemies.

Here are some of the reasons why foods are such a hit at any event, including when it comes to a retirement party’s menu:

• Social bonding: Sharing food is a universal way to create a sense of community and connection among people — psychologically speaking, studies have determined that it facilitates bonds and helps foment, at a neurological level, positive relationships. Gathering around a meal or snack can provide an opportunity for people to talk, share stories, and tell their tales. It even promotes healthy critical discussion with superiors. Scientists have determined that gossip is critical for social bonding as it builds relationships.

• Celebrations: Food is often an integral part of celebrations and special occasions, such as birthdays, weddings, and holidays. In many ways, a menu can become the defining characteristic of that celebration. It is what will give your event its overall scorecard among your invitees. These events are often centered around a meal or feast, which brings people together and creates a festive atmosphere.

• Hospitality: Providing food to guests is a way of showing hospitality and welcoming them into your home. In some cultures, it is even considered a rite of safety. In ancient times, if you were invited to eat and you took a meal on a stranger’s table you were given protection and sanctuary by that person. Serving food and drink can make guests feel comfortable and cared for, and can help to create a warm and inviting atmosphere.

• Cultural traditions: Many cultures have specific foods and meals that are associated with their traditions and customs. It’s part of their folklore and what draws them together. Serving these foods at a gathering can help reinforce cultural identity and provide a sense of continuity with the past.

Metrics on Retirement

Now, let’s talk about retirements and how common they truly are. According to the US Census Bureau, around 10,000 baby boomers retire every day. This means that retirement parties are becoming increasingly common and it's important to plan them well to ensure they stand out.

The fad of parties as a whole is a 20th-century invention — it is something that came about in the late 50s. Before, folks didn’t really retire. In most cases, you lived until you kicked the bucket at your workstation. Few places actually gave you a retirement plan, and in most cases said the plan wasn’t a certainty. People, in many circumstances, didn't celebrate their retirement. Why? Because they had no idea what the future would hold, let alone how they were going to afford it. 

Considerations for Retirement Party Menu Planning

When planning a retirement party menu, it's essential to consider the guest of honor's preferences and dietary restrictions — they’re the ones you’re really trying to give kudos to. It’s their last hurrah in the company. The menu should be a reflection of their taste, their preferences, and their desire. Sit down with them and talk it out. Let them unburden and tell you what they would like. 

Also, it's critical to incorporate themed elements or personal touches into the menu that can make the event more special. It's also important to balance variety in the menu to cater to different tastes and preferences.

Creating a menu for any event, including a retirement party can be a bit overwhelming — there are a lot of factors to juggle. It can be a challenging and often daunting task, but here are some tips that can help you out:

Know your guests

Investigate the person you're putting up the party for. Consider not only their dietary requirements, but their preferences, their station at the office, their personal quirks, and their cultural backgrounds. And not just the main person’s - the quest of honor - but everyone else. For example, if your guests include vegetarians, you should ensure that there are enough vegetarian options on the menu.

Balance the menu

Offer a variety of dishes that cater to different tastes and preferences. Try to mix and match — not only tastes but culinary trends. Try to balance the flavors, textures, and colors of the dishes. This is key when it comes to retirement party menus.

Keep it simple

Don't try to overcomplicate the menu. Stick to dishes that are easy to prepare and serve. This will help you avoid any last-minute mishaps. Include dishes that appeal to everyone. Try to find meals and foods that are simple yet timely. Pro tip: guacamole is always in demand. 

Consider the season

Choose dishes that are appropriate for the time of year. For example, in the summer, you might want to include light, refreshing dishes, while in the winter, you might want to serve heartier meals. It’s important to take into account the weather outside. The last thing you want is a room filled with folks sweating bullets because of the meal you prepared or set into motion. 

Plan for the flow of the event

Consider how the menu fits into the overall flow of the event. Don’t stop the fun or a special moment just because it’s time to shovel in more food. For example, if you're serving appetizers, you might want to make them easy to eat while guests are standing and mingling.

Get creative

Think outside the box and offer unique, creative dishes that will leave a lasting impression on your guests. Seek out foods that are timely. And, every so often, insert food that might “spice” the menu. Something that will be on everyone's lips come Monday. 

Consider the budget

Keep the budget in mind when planning the menu. Always plan for hiccups, incidentals, and eight balls — in most cases add an extra 15% to your budget just in case. You want to offer delicious dishes, but you also want to keep costs reasonable.

Don’t forget the drinks

Offer a variety of non-alcoholic and alcoholic drinks to complement the food. No one has ever made a mistake by hiring an open bar with a couple of mixologists. Consider pairing wines or cocktails with certain dishes to enhance the overall dining experience.

Menu suggestions and ideas when catering for a retirement party

Let’s give you a quick idea of the most sought after, and more traditional options when it comes to menu ideas. These are the classics, icons in any retirement party menu, and they maintain that status for a reason. 

For appetizers, consider options such as bacon-wrapped scallops, shrimp cocktails, and bruschetta. For entrees, you could opt for prime rib, grilled salmon, or chicken piccata. For sides, roasted vegetables, garlic mashed potatoes, and Caesar salad are always crowd-pleasers. For desserts, options like chocolate cake, cheesecake, and fruit tarts are great choices.

When it comes to drinking options, consider having a signature cocktail, wine, and beer. It's also important to have non-alcoholic options like lemonade, iced tea, and sparkling water. To create a visually appealing and memorable menu, consider incorporating photos of the retiree, their favorite quotes or phrases, or a special message.

The Dos and Don'ts of Corporate Event Planning: Tips for Success

Corporate events are an essential part of the business environment. They can be used to promote a new product, celebrate achievements, or simply network with colleagues. These get-togethers are where you shoot the breeze or talk shop. It’s where you broker deals. It’s where you make connections and grease your business’s wheels. They are a critical part of your whole enterprise, once more proving that no man and no business is an island.

However, planning a successful corporate event can be a daunting, even excruciating task, especially if you're new to event planning. In this article, we will outline the dos and don'ts of corporate event planning to help ensure a smooth and successful event. We’ll break them down and give you some tips on how to overcome them.

Importance of Effective Corporate Event Planning Process

Effective corporate event planning is essential to achieve the intended objectives of a get-together and make sure that the event itself is a rousing success.

There's a reason why it's critical for these affairs to go off without a snag, and that's because statistically speaking, events of this nature are incredibly important. They serve as great indicators of what's to come and what to expect. What is your company's tomorrow?

Corporate events are a critical part of a company’s overall strategy, and there are several reasons why that is. Let’s break those down — Here’s a checklist:

• Building Relationships: Corporate events provide an essential opportunity for employees, clients, and other stakeholders to foster relationships with each other. They are a great place to build stronger relationships and enhance their trust in the company and its values and prospects.

• Enhancing Brand Image: Well-planned corporate events can help supercharge the brand image of a company — they can showcase the company's culture, values, and overall achievements.

• Boosting Employee Morale: Corporate events can also help boost employee morale, as they give the staff and minions a break from the daily routine. And allow employees to connect with each other in a more relaxed environment.

• Encouraging Collaboration: Corporate events can build collaboration among employees and departments. They can also encourage teamwork and enhance productivity.

• Showcasing Products or Services: They can be an excellent platform to launch and showcase new and exciting products or services to the public. This is critical for creating buzz and generating interest.

• Networking Opportunities: These get-togethers provide excellent networking opportunities with valuable industry experts, potential clients, and partners. In essence, enabling companies to expand their reach and build valuable relationships.

• Celebrating Achievements: They also provide a platform or an opportunity to celebrate achievements and milestones, recognizing the hard work and dedication of employees and stakeholders.

The impact of these events is invaluable — still, they can be undermined by common, easy-to-avoid mistakes. Missteps such as poor budgeting, a lack of marketing and promotion, or selecting an unsuitable venue.

It is essential to identify and avoid such pitfalls to ensure that your event is well-organized and well-executed.

The Dos and Don'ts of Corporate Event Planning

Planning a successful corporate event demands careful, almost fastidious attention to detail — the devil, as they say, lives in the details. In this section, we will explore the dos and don'ts of corporate event planning. We will offer practical advice and tips that will ensure that your next corporate event is a hit.

Whether you are planning a large-scale conference or a small team-building activity, these guidelines will help you avoid common pitfalls. And ultimately create memorable moments meant to achieve your business goals.

Dos of corporate event planning:

• Clarify the objective of your event: Define the purpose, goals, and general intention of your event to ensure that all planning and execution align with these objectives. There’s a difference between planning a party for blowing off steam or a professional product launch.

• Plan early: Start planning ASAP — as early as you’re allowed. This will allow you to avoid last-minute rush and ensure that you have enough time to organize and prepare every aspect of the event.

• Visit a corporate event venue: Do your research and hit as many events as you can before planning your own. Talk to the staff, see from the sidelines, jot down ideas, and copy down actions you’d like to replicate. Before selecting a venue, visit the location with an event taking place, to ensure that it can meet all your requirements.

• Create engaging and interactive experiences for attendees: Engage your audience by creating dynamic experiences, games, and things that will make them click together. Experiences that are relevant and valuable to them. It’s not just about the catering but about fostering relationships between your staff members or possible buyers and the product or service you’re showcasing.

• Prioritize guest experience and comfort: Ensure that your guests are comfortable above everything else and have an enjoyable experience throughout the event. Ensure things such as the size of the space and whether it's adequate for the number of people, that the AC is on, that there is enough food, that the sound levels are optimal, and that there is enough seating space, etc.

Don’ts of corporate event planning:

• Overlook the importance of budgeting: Establish a budget and stick to it to avoid overspending and potential financial problems. And you may find yourself overspending at the last minute when unexpected expenses arise. It's critical to factor in unforeseen circumstances. In other words, allocate some financial wiggle room, an "extra," in your budget.

• Select a venue that doesn’t meet your requirements: Avoid selecting a space that simply doesn’t work — that cannot provide all the necessary facilities and services for your event. In other words, don’t try to “cheap out” when renting a spot.

• Neglect marketing and promotion: Create a marketing and promotion plan to attract attendees and promote the event. A huge part of your event is communication — whether internal or external. If a tree falls in the forest and no one is around to hear it does it make a sound? Same with events, if you invest in one, and no one comes or hears about it, did it give you any ROI?

• Try to handle all aspects of event planning solo: Consider hiring a professional event planner or a team to ensure that all aspects of the event are well-coordinated. Ask for help — build a team, find outside help, and outsource parts of the organization.

• Select holidays or summer months as the event date: Avoid scheduling the event during holidays or summer months, as this can affect attendance rates. Additionally, venues tend to be in high demand during these periods.

The Importance of Surveys and Post-Evaluation of a Corporate Event

After the event, it’s crucial to evaluate its effectiveness to identify areas that need improvement — you have to follow up on the event. To see what to do for your next event, what to replicate, and what to edit out. You can do this by collecting invaluable feedback from attendees through surveys and analyzing the data.

Post-evaluation, like post-game analytics, is an essential part of corporate event planning. It helps to ensure that future events are even more successful.

Basic Elements of Corporate Event Planning

It doesn't matter if you're hosting a product launch for 300 people or an employee training seminar for 15. Effective corporate event planning involves a series of careful steps—steps you have to waltz through, such as research, design, planning, coordination, and evaluation. It's important to understand that, in most cases, you won't get it right the first time around.

It takes time and a misstep or two to get a handle on the ins and outs of how to plan a corporate event and organize such a bash. By breaking down the event planning process into manageable stages, you can conceptualize the party and pull together all the elements needed to bring it to life.

Wedding Venue Checklist: What to Look for Before You Book

Planning a wedding can be a whirlwind of emotions and stress for both men and women. Research has shown that the stress associated with wedding planning can have long-term effects on a relationship. It's not uncommon for weddings to be called off due to the overwhelming nature of the planning process itself.

Amidst the excitement and chaos, one of the most crucial decisions to make is finding the perfect wedding venue. The venue you choose will set the tone, and style, and create a magical ambiance for your big day, leaving a lasting impression on you and your guests. To ensure a smooth and enjoyable experience without feeling overwhelmed or losing your sanity, it is vital to have a wedding venue checklist to refer to before finalizing your booking. Let's explore the key elements to consider in this checklist.

The role of the wedding venue in creating a memorable experience

A wedding is a once-in-a-lifetime event, and where you begin your nuptials plays a significant role in shaping the experience. The right venue can help you realize the wedding of your dreams, while the wrong one can be a costly mistake — something that no amount of Adobe Photoshop can fix.

Selecting the perfect wedding venue requires careful consideration and meticulous planning, which can be stressful, nerve-wracking, and time-consuming. However, with the right checklist, you can simplify the process, streamline the entire ordeal, and make informed decisions.

Wedding venue checklist - key points to consider

Weddings have been significant cultural events throughout history, but the tradition of celebrating them in designated wedding venues is a relatively recent development. The earliest weddings were often simple affairs, celebrated at one of the participants' homes or in the local church. The concept of a wedding reception or party was almost nonexistent, except for the wealthy, who always had a reason to celebrate.

It was only in the late 19th century that weddings began to take place outside of religious settings and in more secular locations. The upper classes of society would often host lavish wedding receptions in grand hotels or private estates, throwing Gatsby-worthy affairs that the tabloids would go bonkers for. These receptions were highly formal, following strict etiquette rules that often included elaborate table settings, live music, and multiple courses of food.

As the 20th century dawned, the concept of a wedding reception began to evolve into a more casual and social event. With the advent of the automobile and the rise of the middle class, weddings, and receptions became more accessible and affordable to a wider range of people.

In the mid-20th century, many couples began to opt for more informal wedding celebrations that often took place in local restaurants or community halls. This trend was driven in part by the cultural changes of the 1960s and 1970s, which placed a greater emphasis on individuality and breaking with tradition. Hippies and the counterculture began to challenge social norms and create their own unique versions of weddings.

Currently, in 2023, weddings are celebrated in a wide range of places, from traditional or religious settings to the most unconventional and creative locations. Countless options exist for wedding venues, including historic estates, modern hotels, outdoor gardens, and even art galleries or music venues.

The modern wedding venue not only serves as a location for the wedding ceremony and reception but also reflects the couple's personality and style. It mirrors who they are and symbolizes their connection. As weddings have evolved, so have the venues that host them, expanding the possibilities for where to celebrate. The options are endless, limited only by your imagination and budget.

Let's explore the factors to consider when choosing a wedding venue. Here's a simple and easy-to-follow wedding planning checklist.

Establish your wedding theme and style

Are you and your partner Doctor Who fans? Are you envisioning blue colors and incorporating Dalek salt and pepper shakers? A galactic theme, perhaps? Well, your venue is critical for that. Your wedding venue should match your desired theme and style. Whether it is a rustic barn or an elegant ballroom, or the Starship Enterprise, make sure that the venue complements your wedding's overall motif.

Desired atmosphere

Think about the ambiance you want to create at your wedding, whether it is a relaxed and intimate setting or a grand and luxurious affair. There’s a difference between atmosphere and theme. The atmosphere sets the beat and rhythm of your wedding, while the theme provides the melody.

Guest count and capacity requirements

It is essential to know the number of guests you are expecting to attend your wedding to ensure that the venue can comfortably accommodate them. Some venues can fit hundreds others can only accommodate a handful of guests — remember, there’s always a wedding crasher to contend with.

Setting a budget

Your wedding venue will likely be the most significant expense in your wedding budget, so it is crucial to establish your budget before starting to search for a place. Venues can be expensive, and even setting up a free venue can come with costs.

Location and accessibility

Consider the location of the venue and the ease of accessibility for your guests, especially if you have guests traveling from out of town. This is crucial because the last thing you want is a group of grumpy guests complaining about the hassle of reaching your wedding.

Parking and transportation options

Ensure that there is adequate parking available or transportation options for your guests. If needed, book a couple of shuttles or coordinate with the hotels for arrangements. Some venues may include transportation options in their contracts.

Venue features and amenities

Check for indoor and outdoor spaces, ceremony areas, reception areas, availability of a backup plan for inclement weather, accessibility features for guests with special needs, and other amenities that might be important to you. Outdoor weddings are a huge fad right now, but they can be impacted by unpredictable weather, so it's important to have a backup plan.

Catering and food service

Check if the venue offers in-house catering and food service or allows outside vendors. Also, review the menu options and pricing to ensure that it meets your needs and budget. Some venues have strict rules about who can use their kitchen facilities, so it's essential to clarify this point before finalizing the agreement.

Availability and booking

Check the venue's preferred date availability, seasonal pricing variations, payment, and cancellation policies. Weddings have their high and low seasons, and a venue's cost adapts to them. Sometimes, getting hitched out of date, in the low season means you can score huge savings.

Make or break – the final word on a wedding planning venue checklist

Selecting the perfect wedding venue can make or break the wedding experience, and it's essential to find a space that matches your style, budget, and vision for the big day. This is your day, and the last thing you want to do is rush into a decision.

Remember to ask plenty of questions during the venue tour, and take note of any important details — pester your tour guide, they are accustomed to being asked all manner of questions. Don’t be shy.

Above all else, if there's one piece of advice we hope you take to heart, it is this: take your time and carefully consider all your options before making your final choice.

Commercial Kitchen Rental for Your Food Business: Key Pros & Cons

As the food industry continues to grow, the demand for flexible and cost-effective kitchen solutions has also increased — not just in niche boutique places, with those delightful culinary masterpieces, but established titans who are looking for new exciting ways to stay competitive. Many food entrepreneurs and huge conglomerates are now turning to commercial kitchen rental as a great flexible alternative to building and managing their own physical kitchen space.

Commercial kitchen rental space can be a unique and dynamic option for businesses starting out, as well as those already with a proven track record, as it allows them to focus on building their brand, creating valuable content, and tasty treats without the added burden of managing a physical space. In this article, we will discuss the pros and cons of commercial kitchen rental for food businesses.

The Growing Popularity of Commercial Kitchen Rentals

There are several reasons for the growing popularity of temporary commercial kitchen rentals. It’s not just a hip trend but a rather profitable enterprise that helps up-and-comers get a leg up on the world.

One major reason is the impact of the food delivery boom and the ghost kitchen trend. With the rise of food delivery services like Uber Eats and DoorDash, many restaurants and food businesses are shifting their focus to delivery and takeout orders — The COVID pandemic supercharged this fad. Before 2020, lots of joints were already embarking on this shift in their business model.

After the pandemic, and as a result of it, those that didn't adapt to the new trend simply ceased to exist. It became an evolutionary imperative for kitchens to adopt this type of model. As a result, there has been an increased demand for commercial kitchen rental space to prepare these orders.

Another unique reason for the popularity of commercial kitchen rentals is the increased demand for flexible and cost-effective kitchen solutions — kitchens, particularly all that equipment, is costly. Many food entrepreneurs are hesitant to invest in building and managing their own tangible culinary kingdom due to the high costs involved. Commercial kitchen rental offers a more cost-effective alternative, allowing businesses to rent space only when they need it.

Commercial Kitchen Rental Benefits

While the rise of commercial rent kitchens is well and good, let's delve into the nitty-gritty.

Lower Overhead Costs

Renting a commercial kitchen space eliminates the need to invest in expensive equipment and infrastructure — it’s the core value on which the whole enterprise is built. This can mitigate and help reduce overhead costs, allowing restaurants, boulangeries, and start-ups to allocate more resources to other areas of their dream enterprise.

Flexibility and Scalability

Commercial kitchen rental provides businesses with the flexibility to scale up or down as needed — to grow rapidly or at their own pace. Businesses can rent space only when they need it, making it easier to manage costs and cash flow.

Access to Professional-Grade Equipment and Facilities

Commercial kitchen rental provides access to professional-grade equipment and facilities that may not be affordable for small businesses to purchase on their own. These types of businesses and rental facilities pride themselves on having the latest gadgets and whatnot.

Compliance with Health and Safety Regulations

Commercial kitchen rental facilities are required to comply with health and safety regulations, ensuring that businesses can prepare food in a safe and clean environment. This eliminates the bureaucratic rigmarole of starting your own kitchen.

Networking and Collaboration Opportunities

Commercial kitchen rental facilities provide opportunities for businesses to network and collaborate with other food entrepreneurs — to mince words, not just recipes and kitchen tips with like-minded individuals. This can lead to new business opportunities and partnerships.

Increased Storage Space

Many commercial kitchen rental facilities offer additional storage space for businesses to store their ingredients and supplies.

Drawbacks of Commercial Kitchen Rental

Now, let’s slice and dice the cons of the whole buffet which is commercial kitchen rentals. It’s not all rainbows and unicorns when it comes to this business model, there are a couple of hiccups most businesses have to be aware of.

Limited Control Over Space and Scheduling

When renting a commercial kitchen space, businesses must adhere to the rules and guidelines of the facility. This can limit their control over the space and scheduling — you’re essentially playing in someone else’s sandbox. You have to stick to their rules and regulations.

Adherence to Shared Kitchen Rules and Guidelines

Commercial kitchen rental facilities often have shared kitchen space, which means bosses, chefs, and their minions must adhere to shared kitchen rules and guidelines. This can sometimes lead to conflicts between different businesses using the same space — all competing for a tool or appliance.

Tips for a Successful Commercial Kitchen Rental Experience

Renting a kitchen can be a great way to start or expand your food business, but it can also come with some challenges. Fear not, you have us in your corner, we have some tips to help you have a successful and stress-free experience.

It’s all about the preparation and staying limber and being willing to pivot when needed.

Let’s look at some tips you have to take to heart when renting out a commercial kitchen

• Research Different Rental Options: Before committing to a commercial kitchen rental, to that mildly-binding contract, it is important to dig deep into the different rental options at your disposal to find the best fit for your business.

• Understand the Rental Agreement: Make sure to carefully read and understand the rental agreement before signing — remember, “the Devil is in the details.” This will ensure that you are aware of any rules, regulations, and fees associated with renting the space.

• Communicate with Other Renters: When sharing commercial kitchen space, it is important to communicate with other renters to avoid conflicts and ensure that everyone is following the rules and guidelines — keep an open dialogue with them and “mind the neighbors” as they say.

• Keep the Space Clean and Organized: Maintaining a clean and organized kitchen space is essential for ensuring food safety and complying with health regulations.

• Be Flexible: Commercial kitchen rental provides businesses with the flexibility to scale up or down as they like.

Who Should Consider Switching to a Ghost Kitchen Concept?

The rise of the ghost kitchen concept has disrupted the traditional restaurant industry, allowing establishment chains to experiment with new menu items and expand their offerings without the high overhead costs of opening a physical restaurant.

This model has proven particularly popular with restaurants seeking to expand their reach and adapt to changing consumer preferences. Some notable chain restaurants that have already embraced the ghost kitchen model include popular fast-food chains like Chick-fil-A and McDonald's, as well as casual dining chains such as Applebee's and TGI Fridays.

And it’s not just them; popular pizza chains like Pizza Hut and Domino's have also jumped on board, leveraging ghost kitchens to expand their delivery capabilities and improve their efficiency. Many of these chains have partnered with third-party operators like Kitchen United or REEF to set up ghost kitchens in urban areas with high demand for delivery — increasing their range and reducing delivery times, giving them a competitive edge over traditional restaurants.

The ghost kitchen model also provides an opportunity for emerging virtual brands to gain traction and compete with established players in the industry. These brands, which operate exclusively through delivery apps and ghost kitchens, can quickly establish a presence in new markets and test out new concepts without the risk of opening a physical location.

Let’s look at what the ghost kitchen business model is and if ghost kitchens are a good fit for you.

The rapid growth of food delivery and its impact on the restaurant industry

Amazon wasn't the only company that experienced significant growth when COVxID hit — companies that already had a well-defined delivery platform struck gold during those harrowing months. And all others, well, they simply had to adapt. Or in most cases, finally pull the trigger on an action or evolutionary step they had been putting on the back burner for too long.

The food delivery industry has experienced rapid growth in recent years, with the COVID-19 pandemic further accelerating the trend. According to Statista, the global revenue for the online food delivery segment was $94.38 billion in 2020, and it is projected to grow to $151.5 billion by 2023. This growth is largely driven by the increasing number of people who prefer the convenience of ordering food online and having it delivered to their doorstep.

In the United States, the online food delivery market is expected to reach $28.5 billion by 2024, up from $17.5 billion in 2020. The COVID-19 pandemic has also accelerated the growth of the food delivery market, as more people turned to online ordering to avoid in-person dining. In fact, a survey conducted by the National Restaurant Association found that 68% of consumers are more likely to order delivery than they were before the pandemic.

Consumers are increasingly looking for convenient, affordable, and high-quality food delivery options that meet their changing preferences and expectations. This has led to the emergence of ghost kitchens, which have disrupted the traditional restaurant industry by providing a new model for food delivery.

Ghost kitchens, also known as virtual kitchens, cloud kitchens, or dark kitchens, are commercial kitchens that are designed to facilitate the preparation and delivery of food exclusively for delivery or takeout.

They do not have a physical storefront or dine-in option, and their primary focus is on delivery and takeout orders.

The increasing popularity of ghost kitchen models can be attributed to several factors.

• The COVID-19 pandemic has accelerated the trend toward online ordering and food delivery, making it more important than ever for restaurants to have a strong digital presence.

• Changing consumer preferences and expectations, including a growing demand for convenience, affordability, and variety, have made ghost kitchens a popular choice for many consumers.

• The rise of technology and digital platforms has made it easier than ever for restaurants to set up and operate ghost kitchens.

Is the ghost kitchen model suitable for you? Businesses that can benefit from ghost kitchens

Now that we have established the impact of food delivery on the restaurant industry and the growing popularity of ghost kitchens, the question remains: Is the ghost kitchen model suitable for your business? In this section, we will explore the types of businesses that can benefit from ghost kitchens and how this avant-garde idea can help them meet the evolving needs and demands of consumers.

From food truck operators to traditional restaurants, there are many businesses that can take advantage of the ghost kitchen concept to grow and thrive in the highly competitive food industry.

Food Truck Operators

Food truck operators are a natural fit for the ghost kitchen concept. They can leverage their existing infrastructure and expertise in food delivery to expand their operations and reach a wider audience. By partnering with a ghost kitchen, food truck operators can save on overhead costs and focus on what they do best – preparing delicious food.

Caterers and Event Food Service Providers

Caterers and event food service providers can also link up to this business platform and benefit from the ghost kitchen model. By partnering with a ghost kitchen, they can expand their offerings and reach new customers without the need for a physical storefront. This can be especially valuable for businesses that operate in areas with high rents or limited space.

Franchise Expansion and Brand Growth

Franchise owners and restaurant chains can use ghost kitchens to branch out their operations and reach new markets - even international - without the need for expensive brick-and-mortar locations — they can also, and rather quickly and easily launch new virtual brands and test out new menu items. This has become a trend in Asian markets.

Traditional Restaurants

Traditional restaurants often face numerous challenges, such as declining foot traffic, high rent costs, or limited kitchen space. This makes them an ideal candidate for the ghost kitchen model. By partnering with a ghost kitchen, they can reduce overhead costs and focus on preparing high-quality food for delivery and takeout orders.

Startup Food Businesses and Entrepreneurs

Startup food businesses and entrepreneurs can use ghost kitchens to launch their projects without the need for a physical storefront. This can be especially valuable for businesses in their early stages without sufficient capital or experience to invest in a traditional restaurant.

Virtual Brand

Restaurants that want to expand their offerings can use ghost kitchens to launch new virtual brands without the need for additional kitchen space or overhead costs — they can branch out, with, well branches. By creating a strong relationship with a ghost kitchen, they can quickly and easily launch new menu items and test out new concepts.

Chefs and Culinary Professionals

Chefs and culinary professionals can also benefit from the ghost kitchen model. For that matter most individuals. By forming a close partnership with a ghost kitchen, they can launch their own virtual brands, test out new menu items, and deliver their goods without the need for space or wildly expensive costs.

Restaurant Chains Transitioning to Offsite or looking to make their dining options more efficient

Restaurant chains that are looking to transition to offsite dining options can use ghost kitchens to establish a central kitchen that produces and distributes food to various locations. By leveraging a ghost kitchen, restaurant chains can streamline their operations and reduce their operating costs.

The ghost kitchen model and you

The ghost kitchen model is a unique and innovative solution that has revolutionized the food delivery industry. It offers a low-risk, low-overhead option for food businesses to establish a presence in the industry and reach new customers.

By leveraging the ghost kitchen model, businesses can reduce their overhead costs, streamline their operations, and expand their reach. We encourage all food businesses to assess their unique circumstances and consider the potential benefits of the ghost kitchen cutting-edge platform.

13 Food and Beverage Industry Trends in 2023

The food and beverage industry is a massive part of the global economy, and it shows no signs of slowing down. It's an unstoppable force that's constantly growing. To what extent? Warren Buffett, the financial titan, always invests heavily in it — and, according to a Business Insider’s interview, the stock he never sells - no matter what - is Coca-Cola stock, along with Pepsi.

To him, those two companies have a moat that makes them impervious to threats. In recent years, the industry has experienced an incredible growth rate, thanks in part to a growing population, increasing urbanization, and rising incomes in many countries around the world. According to a recent report by Zion Market Research, the global food and beverage market was valued at $5.32 trillion in 2018 and is projected to reach $7.5 trillion by 2025, growing at a CAGR of 5.2% from 2019 to 2025.

This tremendous growth presents both challenges and opportunities for businesses operating in this industry. As the market continues to expand, competition among food and beverage companies is becoming increasingly fierce. To succeed in this space, companies need to stay on top of the latest trends and innovations and be willing to adapt quickly to changing consumer preferences.

As we look ahead to 2023, there are several key trends that are expected to shape the industry. From plant-based foods to sustainable packaging, these trends reflect changing consumer demands and a growing focus on health and sustainability.

The Evolving Food and Beverage Industry Landscape

The growth of the food and beverage industry presents a significant opportunity for businesses. With a global population of over 7 billion people, there is a massive and evolving demand for food and beverages around the world. By staying ahead of the curve and embracing the latest trends and innovations, companies can tap into this demand and grow their market share in a rapidly expanding industry.

As today's consumers become more health and environmentally conscious, they demand more from their product makers and brands. They want to feel as if change, a brighter, better tomorrow, not just for their home planet but for their mental and physical well-being, is in their control. These are emotional connectors that bind them to a brand. And with them, new and exciting fads are born into existence.

This desire has led to the emergence of new trends and the evolution of existing ones.

Trends are a reflection of changing consumer demands and preferences. They emerge in response to shifts in the industry, the economy, and society as a whole. They are critical to how a company links up with its followers and consumers.

By following these trends, businesses can stay ahead of the curve and remain relevant to their customers.

Latest Food and Beverage Trends

Plant-Based and Alternative Proteins

According to a recent survey conducted by The Vegan Society, there are an estimated 600,000 vegans in Great Britain alone. It's clear that veganism is becoming an increasingly popular lifestyle choice, with more and more people choosing to adopt a plant-based diet for ethical, environmental, and health reasons. In fact, according to a report by GlobalData, the number of people following a vegan diet in the United States alone increased by a staggering 600% between 2014 and 2017 — and that’s the extreme faction of vegetarians.

There are 3 times as many vegetarians as there are vegans. It’s a huge market pool of consumers. With more people adopting plant-based diets, there is a growing demand for plant-based and alternative protein sources. This trend is expected to continue in 2023, with more food manufacturers launching new plant-based products. Meat is out and beets are in — that’s the general consensus.

Sustainability

Consumers are increasingly concerned about the environmental impact of the food and beverage industry – making sustainability a huge 2023 food and beverage trend. This has led to a growing demand for sustainable packaging, zero-waste initiatives, and more sustainable farming practices. To what extent? A recent uproar occurred in a well-known supermarket chain in the US. Why?

They had boxed up oranges in clear plastic bins of oranges — in individual packaging. Oranges? One of the few fruits that already comes with organic protective packaging.

Global Flavors and Fusion Cuisine

As the world becomes more connected, consumers are embracing new and exciting flavors from around the globe. Fusion cuisine, which combines different culinary traditions, is also becoming increasingly popular — and Instagram foodies and influencers are pushing the trend into overdrive.

Transparency on the Food Supply Chain

Consumers want to know where their food comes from and how it is produced. This has led to a growing demand for transparency in the food supply chain, from farm to table — in recognizable and easy-to-understand labels. Not just when it comes to what goes into making their foods, at an ingredient level, but also what type of workers and laborers the company is employing.

Mental Performance Nutrition Demand

Mental health is becoming an increasingly important topic, and consumers are looking for foods that can boost their cognitive function and mood. Health is the new IT and consumers are adopting the best standards in every aspect of their lives.

Minimalistic Product Communication

Consumers are looking for simplicity and transparency in product communication. Brands are responding by simplifying their messaging and packaging — by understanding that key change, when it comes to packaging, companies can boost their brand recognition and cut back on certain costs.

Mindful Eating

One of the biggest food and beverage trends is that consumers are becoming more health-conscious, and there is a growing focus on mindful eating and mental wellness. This includes a focus on foods that can promote a healthy gut microbiome and reduce inflammation — and it’s an all-encompassing trend because consumers are becoming more focused on the provenance and the “how” of their foods. Who cultivated it, why, and under what circumstances?

The Demand for Non-Alcoholic Drinks

With more people choosing to drink less alcohol, there is a growing demand for non-alcoholic drinks. This includes everything from mocktails to alcohol-free beer and wine.

More Robot Kitchen Assistants

As technology advances, there is a growing demand for robot kitchen assistants that can help with everything from meal prep to cooking.

Rise of Connected Kitchens

Smart appliances and connected kitchens are becoming increasingly popular, with consumers looking for ways to streamline their cooking and meal planning — looking to make their lives easier and more manageable. Just like when the microwave became popular due to its convenience, today's technology continues to evolve to meet consumer demands for efficiency.

The Popularity of Fermented Drinks

Fermented drinks, such as kombucha and kefir, are becoming increasingly popular as consumers look for drinks that are both healthy and flavorful. Craft beers also have a huge market share in today’s consumer trends — as well as craft gin.

Increasing Popularity of Mushrooms

Mushrooms are being hailed as the next superfood, with studies showing that they have a range of health benefits, including immune-boosting properties. More and more companies are employing them, particularly to make vegan burgers or other such items. In most cases, replacing soybeans with these fantastic fungi.

Vertical Farming

Vertical farming, which involves growing crops in stacked layers, is becoming increasingly popular as a way to produce more food in less space. This has become a huge trend in countries such as Japan and China. And it’s not just a corporate craze but a private one as well, with more individuals investing in this rather interesting 2023 food and beverage trend.

Staying Up to Date with Current Trends in the Food and Beverage Industry

Staying relevant in the fast-paced world of today is challenging — the food and beverage industry is evolving rapidly at breakneck speed and leaving behind a lot of those that don’t change with the trends. Currently, the motto is “Adapt or die.” Understanding the latest trends can help businesses maintain their competitive edge.

In 2023, the food and beverage industry is expected to be shaped by a range of trends that reflect the growing consumer focus on health and sustainability — these two pillars are essential to understanding the new mindset. These trends are driven by an increased awareness of food's impact on personal health and the environment. Consumers are more conscious about the food they consume and its impact on their health and the planet.

Businesses that prioritize health and sustainability are likely to appeal to a growing customer base. The trend towards plant-based diets is expected to continue to grow in popularity, with more consumers seeking out vegan and vegetarian options. Plus, the use of organic and locally sourced ingredients is also expected to be a key trend in the food and beverage industry in 2023.

Good To Eat Dumplings: An example for us all...

A few months back, we introduced one of our favorite pop-up restaurants, Good-to-Eat-Dumplings, to our buddies over at Pixar. Pixar is coming out with a new short film focused on dumplings, called Bao, and we thought it would be a great idea for these two companies to work together on the film’s launch. They did, and it was terrific! In fact, it was so successful that now they’re going to be working together on all press events for the movie. It’s really exciting to see how Good-to-Eat has blossomed since starting out at Forage Kitchen. They do pop-ups all over the Bay and sell out at every BatchMade Market on First Fridays.

It’s not an accident that they’re so successful.

Yesterday I was talking to Angie, one of the owners of Good-to-Eat, and I was really impressed by how methodical she and her team are. They pop up everywhere, mostly at breweries in Oakland and SF, but their focus at these events isn’t just on profit. Angie explained to me how intensely they document the experience for market research, with the end goal of identifying a future brick and mortar location.

Who comes to the events? What do they buy? Where do their customers come from? Did they just stop by, or did they travel a long way to sample their food? What was well received, what wasn't, and how can it be improved? What dish is most popular at each location? They focus on these questions and then meet as a team for hours to discuss each of these data points.

Their focus on their recipes is no less intense. Right now, they’re developing a new bao (which we’ll keep a secret for now). Instead of limiting themselves to what seems good the first time around and then serving it, they spend weeks testing the recipe, getting feedback from the other chefs in the kitchen, and they meet again to discuss how to improve it.

We in the food world too often lose this focus, and I’m no exception. I would organize an event, hope it went well, and then move on to the next one. I was intensely focused on what I wanted to create, and on making people happy, but it was always through the lens of my experience rather than an objective look at the event itself.  I never took the time to step back and look at the other factors shaping my success. In my case, it was underground dinners and food markets, but the lessons still apply.

A lot of us in the food world think of what we create as our art, and often our attitude is, “If people don't like it, that's their problem.” Of course, it’s important to focus on what you want to create, rather than being vulnerable to the changing winds of opinion. If you take advice too freely, you won’t create anything unique. But I think we can learn a lot from Good-to-Eat’s mentality. They want to create something great, and they use the information around them as fuel to help them get there, rather than as a challenge to their vision. That’s definitely a lesson I could have used over the years.

Iso Rabins
Co-founder: Forage Kitchen

how to start a food business in Oakland : City and county permits

This is our second post in the series on how to start a food business in Oakland. This post is written by Matt Johansen, co-founder of Forage Kitchen. Our first is written by co-founder Iso Rabins, and covers the existential crisis of what to decide to focus your business on.

Starting a new business can be hard. And starting a new food business can be downright overwhelming.  Working with food comes with a unique set of challenges due to the multitude of permits that can be required by city, county, state or even federal entities. These administrative requirements can stop anyone in their tracks and kill their dream.

I’ve started a number of businesses in my life, ranging from educational non-profits to restaurants. While each one had its own complexities, the food-related businesses by far outweighed the others in terms of the sheer number of rules, regulations, and just plain unknowns that I initially found very frustrating to navigate.

Below is a step-by-step process, with corresponding resource links, that I hope will make it a little easier to chart your course when you venture into your dream of ownership. The bureaucrats don’t make it easy to navigate the labyrinth of permits and licenses (which need to be obtained in a specific order), but following this guide will put you on the right path! At Forage Kitchen, we pride ourselves on being a resource for our chefs, so if you have any questions, definitely feel free to reach out.

CITY & COUNTY PERMITS

Step 1: Business Name & EIN Number

Fictitious Business Name: What’s the name of your business? If you plan on giving your business a name different from your own, you’ll need a fictitious business name statement. If you’re going to use your own name, you are exempt from this step.

1)    Below is a link to an overview about how to file a fictions business name in Alameda County. Link:  https://www.acgov.org/auditor/clerk/filefbn2.htm

2)    It’s recommended that you search the fictitious name directory to see if anyone else has the name you have in mind.

       Link: https://www.acgov.org/auditor/clerk/fbn.htm

3)    Once you’ve chosen your business name, here is the form you’ll need to fill out and send in, along with a check.

Link: https://www.acgov.org/auditor/clerk/fbnforms.htm

Employer Identification Number (EIN): Below is a link to the IRS website where you can obtain an EIN number. You will need this if you are applying for a business license in Oakland.

Link: https://www.irs.gov/businesses/small-businesses-self-employed/apply-for-an-employer-identification-number-ein-online

Step 2: California Seller’s Permit

If you are engaged in business in California and wish to sell products, then you are subject to sales tax and you’ll need to obtain a seller’s permit. Please find the link below that will guide you through the process. This is essential if you are applying for a business license in Oakland.

Link: https://www.cdtfa.ca.gov/services/#Overview

Step 3: Insurance

Insurance is always a challenging thing to figure out. The Food Liability Insurance Company (FLIP) is an inexpensive and straightforward general liability insurance company for new food businesses. Below is a link that will guide you through the signup process.

Link: https://www.fliprogram.com/

Step 4: Oakland Business License

Every business operating out of Oakland must have a business license. To obtain a business license, you will need to do two things. First, obtain a Zoning Clearance Number. Second, file an Oakland business license application. Please note that you will need to have a state seller’s number and an EIN number before taking this step.

Zoning Clearance Number: This is required for all Oakland-based businesses and notifies the City of the type of business you are operating. Simply fill out this form and return it to: 250 Frank Ogawa Plaza, 2nd Floor, Oakland.

Link: http://www2.oaklandnet.com/oakca1/groups/ceda/documents/form/oak037285.pdf

Oakland Business License: Once you receive your Zoning Clearance Number, head downstairs to the Business License Office and file your New Business application. The link below will give you a rundown of how it works and a link to the application.

Link:  https://www.oaklandca.gov/services/business-tax-applications-1

Step 5: California Food Handler Certificate

If you work with food and sell to the general public in California, you are required to have a California Food Handler Certificate. There are two different types of certificate: one for managers and one for employees. In Oakland, every business needs at least one person with a manager certificate.  I won’t lie to you, this one’s a hassle. Unlike the employee certificate, this requires taking an all-day class. Plus, they’re not often available, so don’t delay in signing up— you might have to wait as long as a few months before you get a spot.

You will need this when you apply for an Alameda County Health Permit. Look for information about both certificates and a link to classes that are required in order to obtain your certificate.

Food Safety Certification for Managers: California State Law requires that at least one person operating a food business be in possession of a Food Safety Manager Certificate (Cal. Retail Food Code, §113947.1) and has trained his or her employees in the correct food safety practices. This person should be on the premises of a food business during operation, or should designate a different person in charge of food safety when absent. The Food Safety Manager Certificate is good for five (5) years, and is offered in many different languages. Please find a link to classes below.

California Food Handler Certificate (Food Handler Card-Employee): All employees that handle food must have a food handler card, except for the Person in Charge (PIC) (see above). Training to receive a food handler card is available online, and is good for three (3) years. Once completed, the employee should print his or her certification card. Every food-handling employee needs to have a Food Handler Card, but only one person needs to have his or her Food Safety Manager Certificate (see above).

Link: https://anabpd.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing?prgID=228,238&statusID=4

Step 6: Alameda County Health Permit

Obtaining a county permit can be complex and depends on the type of business you’re operating and the way in which you sell your product to the public (retail, wholesale, farmers markets, etc.).  In some cases, you will fall under state programs, sometimes under county programs, and sometimes under a combination of both. I would love to tell you exactly what you’ll need here, but since there are so many different permits for different types of businesses, I’ve provided the best (and most clear) info from the Health Department, with links below:

This is the home page for mobile food permits and is a great place to start. Please note that you will need the following items when applying for a health permit: a Food Handler Management Certificate and a City of Oakland business license. You may be required to obtain specific state licenses depending on your product.

Catering Registration: This registration is for caterers hired for private events only. Catering, in this context, means that an order is placed prior to the event, and the caterer prepares the food and delivers it to the venue. The order transaction needs to be done prior to the event.

Mobile Food Facilities Application: If you are catering at public events, or selling to the general public, then you need to obtain and file a Mobile Food Facilities application. Please note that you may fall into a state program that is more applicable to your needs. This is a gray area within the state and the county depending on the type of food you are selling and how you are selling it. Please see state permits below. Below is a link to the county application.

Hope that helps you in your journey to becoming a legit business. If you ever have any questions or are looking for kitchen space, feel free to reach out to me directly at matt@foragekitchen.com

Matt Johansen
Partner: Forage Kitchen

Next up: A step by step on navigating the labyrinth of state licenses.

How to start a food business in Oakland #1: Figuring out what to make

At Forage Kitchen, we’ve created a space where people with or without a food background can fulfill their dream of starting a food business. To that end, I thought I’d write up a no-nonsense guide on how to get started. Here goes!

1.     What to make:

If you don’t know what you want to make, starting a food business can seem daunting. I suggest picking something you really love and which—in your opinion—you haven’t seen done well. Running a business is hard, and it’s even harder if you’re making something that you’re not really excited about. Don’t worry if you can’t see yourself making it for the rest of your life, just make sure you’re excited about it RIGHT NOW.

Most of the success of any business rests on the passion of its owners. People want to support people who are excited about what they’re doing. That excitement will show though in all kinds of ways, from the way you talk about it and how good it tastes, to your marketing and the employees you hire, so make sure the excitement is there, or your chances of success will probably be slim.

If you’re still stuck, go to a market you see yourself selling in and observe what they have. Is there anything you LOVE that you’ve never seen sold? Look at what’s out there, but most importantly, at what’s not there.

2.     Start at home with a Cottage Food Permit:

As much as I’d love to tell you that, as soon as you find your idea, you should come to Forage Kitchen, it just wouldn’t be true. Start at home. With all the costs of renting a kitchen (even the much-reduced costs of being in a shared space like ours), it’s very hard to get a brand new business off the ground. You want to be 100% certain of your product before making that investment.

We’re lucky in California to have access to Cottage Food permits, which allow you to make products at home to sell at farmers markets and to local stores.

Unfortunately, this permit doesn’t cover all food products, only “non-potentially hazardous foods.” (Basically, you can’t make anything that you’d need to store in a refrigerator).  I’m not an expert on this, but the great folks over at SELC (a group that was VERY instrumental in getting the law passed) have an FAQ section that should answer any questions you have on this issue.

For everything else, you’ll need to use a commercial kitchen before you start selling. I’d still recommend being insanely over-prepared before taking this step. Have everything ready: your branding,. your packaging, your consumer trials. Get people to try your product (and not just your friends, because they’ll all tell you “IT’S AMAZING!!!”)

I’m not suggesting that your product isn’t amazing, but you’ll save a lot of time and cash by getting second opinions. Forage Kitchen organizes a great venue called “Tasting Table” at BatchMade Market (each first Friday of the month), where you can drop off your food items and get consumer feedback, which is super helpful. But you can go even further. Set up a table down the street from a farmers market and offer samples. Go on Craigslist and offer free food in exchange for feedback. Email food makers you love and ask for their opinion. Come up with your own clever ideas! In my experience, food veterans love to help passionate newbies—but you need to ask. Don’t be shy! I had knots in my stomach cold calling folks when I first started (I still do!), but I can’t overstate the importance of putting yourself out there. You won’t be sorry.

Just make sure you know what you’re doing before paying for a kitchen. Money burns fast once you get to that step.

Here’s a link to the cottage food permit: https://deh.acgov.org/index.page

SELC FAQ: https://www.theselc.org/cottage_food_law_faq

Next post: Brass tacks! My business partner Matt will give a step by step layout of what permits you'll need and where to get them.

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How to succeed on kickstarter #4: Running a successful campaign

This is the fourth and final post in my series on kickstarter.

Planning how your campaign is actually going to run is as important as creating a great video. Too many people create a great campaign page, press go, and just hope it will all work out. Don't do that! When pledges don't come in as quickly as you'd hoped, you want a real plan of action to make it happen. If you wait to think of this until your kickstarter is running, you'll be stressed and make bad decisions.

Plan exclusive events

During my campaign, I organized many events to which I only invited those who had pledged their support. Whenever I did this, I saw a spike in our pledges. Try to keep down the production costs of these events, as you’ll be paying for them out of your own pocket during the campaign.

Beat the doldrums

You will notice that you receive the most pledges in the first and the last weeks of your campaign. Things tend to sag in the middle, but you should do everything you can to combat the slump. I firmly believe that, when it comes to a funding drive, people need to be reminded about something many times before they will act upon it. There is so much noise being thrown at everyone; if you wish to break through it, you will have to be quite persistent. I think we can agree that there is a fine line between reminding people and annoying them to pieces. To be honest, I'm pretty sure I crossed that line during my campaign. Try to keep in mind that the relationships you have with the people in your network will extend beyond the campaign. You want people to respect you even when this is all over.

Create a team

Do not attempt to do all of this by yourself. If you don’t have partners working with you on the project, you should recruit some volunteers to help you with the campaign. There is plenty of work that you can delegate: contacting reporters, sending out personalized e-mails to your Facebook friends, posting flyers around town, and so on. Involving other people will help to make the whole process seem a lot more fun and social. Even if you're pulling your hair out, you won't be doing it alone.

Run a shorter campaign

In the supporting materials, Kickstarter recommends running a campaign that lasts for between 15 and 30 days, as these tend to be the most successful. I would have to agree with this. I chose to launch a 45-day campaign. Apart from the fact that this did nothing to preserve my sanity, I could see that it would have been easier to maintain the momentum if it had been slightly shorter. People lose interest if the doldrums last too long. If you are setting a high goal, I'd recommend running a 30-day campaign. This gives people enough time to hear about it a few times, and when they receive the “Our campaign is almost over!” e-mail, they will still remember who you are.

That’s about it. Again, this was my experience, and it will be slightly different for everyone. Kickstarter is great platform on which to raise funds, and to get your idea out into the world, but running a campaign is also one of the most stressful experiences you’ll ever have. It’s a big deal to send your idea out into the world for people to judge with their hands on their wallets. If it works—great! You will have raised some cash, gathered some momentum, and gotten a lot of folks to stand behind your dream. If it doesn’t work, it can really have a chilling effect on your confidence. You may have failed to meet your goal because you didn't run a tight campaign, but it may be seen as a sign that your idea lacks viability or potential.

So, now it's time for you to go out and make your dreams come true. I wish you all the luck in the world!

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How to succeed on kickstarter #3: Making the perfect video

This is the third post in my series about kickstarter.

The promotional video is the most important part of your campaign. In my opinion, this needs to be truly great, so go ahead and spend some cash on it. It's possible to make it look polished and professional without spending a ton of money. You might be able to recruit some film or media students to help you out. Maybe you have a friend with some editing skills.

Some quick tips:

·      Make it no longer than three minutes. This is an elevator pitch.

·      When you're structuring the pitch, place the most important information at the beginning. Keep in mind the inverted triangle that is used in journalism. The first sentence should contain everything that the viewer needs to know, and from there on out, the sentences appear in decreasing order of importance.

·      Appear in the video, even if it's just for a few seconds. People like to see the founder talking. They will feel more enthused about supporting the project if they can connect to the personality behind the project.

·      Be honest and forthright. Sure, it's a sales pitch, but people do not enjoy feeling as if they are being sold to, so don’t be afraid to speak frankly and openly about your personal interest in doing the project.

·      Be passionate. Many people who pledge on Kickstarter do so because they feel inspired by people who are brave enough to pursue their dreams. Show them that your ambition and enthusiasm are real.

·      Make the visuals striking and dynamic. I used an animator to add movement and excitement to my video. You can play around with other ideas—anything that's pleasing to the eye and helps to keep things moving. Be creative!

 

Court the media

Our project received hardly any publicity. I had thought that people would be excited to write about it, but getting publicity was like pulling teeth. Most responses I received ran in the following vein: Definitely let me know when the kitchen opens. Would be happy to write a piece then. It drove me insane, but, at the same time, I could understand it. There are so many campaigns on Kickstarter; no one will want to write a story about your project unless there is something truly groundbreaking or quirky about it, for example, if it is making an insane amount of cash or it's the first campaign to raise money to buy an electric chair to help people with a fetish for electricity to live out their ultimate fantasy. Unless your project has that wow factor, you should brace yourself for very little media coverage, perhaps a few small stories here and there.

 

Manage your contacts

As I said in the previous post, it's best to approach Kickstarter as a platform on which people whose support you already have will be able to further express their support in financial terms. Compile a list of all the people you’ve ever met; all of their connections; the organizations to which you belong; the organizations bearing some kind of link (no matter how tenuous) with your idea. Reach out to any journalists you know, as well as all of the publications you want to be in.

Make a calendar of whom you’ll contact, and when you will do that. This will help to provide some structure during the campaign (when you’ll really need it). Once the campaign launches, you’ll be frantically checking and re-checking the pledges, and wondering and worrying about how to get people to go to the site. Having a calendar and a plan will provide you with a sense of calm and help you to remain focused. 

My approach was to select four or five people or organizations to contact each day. This helped me to maintain momentum throughout my campaign. I drew up a schedule of when I would hold events to promote the campaign, when I would send posts to my e-mail list,  and what would be covered in those posts.

Iso 

Partner: Forage Kitchen

in the next post: how to organize and run your campaign

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How to succeed on kickstarter - post #2 - nuts and bolts of creating a campaign

Across the next few posts, I’ll be sharing a step-by-step guide to launching a Kickstarter campaign, based on my own experience. I didn’t come up with all of these ideas by myself; I received a ton of help from Whately. He had recently completed his campaign, and he gave me some great tips on how to run a successful one.

Read, read, read

Read everything you can get your hands on about how to launch an amazing campaign. Check out people's blogs, which can offer helpful tips and warn you about common pitfalls. Read Kickstarter's How To page. This provides invaluable insight into how to craft a successful campaign and how to create an application that's more likely to be accepted. It contains some really great info about the success rates of different lengths of campaigns, the optimum length for a promotional video, and tons of other useful stuff. Since Kickstarter operates on a commission basis, it's in the company's best interests to help you to run a successful campaign, and that's why they’ve taken the time to create a great overview.  Read it!

Conduct thorough research

Before starting my campaign, I spent weeks on the site just looking at other folks' campaigns. I paid attention to which strategies and techniques seemed to be working and which ones didn’t seem to be working quite as well. It's worth spending time on this phase of the project. Also, try to be a sport. Pledge on a few projects you think are neat or worthwhile, as it helps to create good karma. It makes you look a little hypocritical if you're trying to raise money, yet your profile says you’ve never helped out anyone else.

Compose a strong application

It's essential that you submit a strong application, otherwise your campaign will not be approved. You may be tempted to put this off until just before you are ready to launch. I would strongly advise you against leaving it until the last minute, because there may be something in your pitch that doesn't mesh with the Kickstarter rules and regulations. If, for example, you say you're aiming to start up a business or to raise a portion of the funds you'll need in order to complete the process, your application may be rejected.

If your application is rejected, don't lose hope. First, make sure you understand why you've been rejected. Then, redraft your proposal and resubmit it. If you've submitted your application early, then you'll have plenty of time to rework it; however, having to do this under time pressure can be an incredibly stressful experience. Try to have your application approved before you make your video. If you make the video first and there is something in it that doesn't pass muster with Kickstarter, it will be a hassle to fix.

In my next post I'll talk about creating the perfect campaign video!

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How to succeed on Kickstarter (or at least some tips to point you in the right direction)

Over five years ago, I launched my first Kickstarter campaign, and raised $156,000 to launch Forage Kitchen, and I've been meaning to write about it ever since. Now that the business is open and running seems like a good time to relay my real experience creating and running a campaign in the hopes it will help someone out there to jump over mistakes I made and see what worked for me. If you’re creating a campaign for a product pre-sale, a lot of this won’t apply, but more so for community based projects

I’m sure you’ve all witnessed the meteoric ascent of million dollar projects succeeding. Perhaps, with rose-colored glasses, and stars in your eyes, you imagined yourself achieving the same success for your project. The truth is, while Kickstarter is an amazing platform for product pre-sales, it's only a fairly good platform for everything else.

After my campaign, a lot of people got in touch with me and asked for my advice. Wanting to be optimistic and supportive, I told everyone that I was certain they could do it, and to go for it! Unfortunately, a number of those people haven't had that much success with it, so I have started to be a bit more conservative in my responses.

Before you even think about launching a Kickstarter campaign, here are some things to think about:

First, it's important to understand that Kickstarter is a platform where people whose support you already have will be able to voice that support with their dollars. Rather than expecting to win people over with your campaign, you must build your audience elsewhere and then lead them to your Kickstarter campaign. The good folks at Kickstarter have made this clear in their supporting materials, and I feel it's extremely important.

Unless people are already aware of the product or service you offer, it will be difficult to find support for your campaign. It's highly unlikely that people will find out about your project from the site itself. My campaign was featured for several weeks on the Popular Projects section on the front page, and it was mentioned twice in the Kickstarter newsletter. Neither of these initiatives helped me to gain very much in the way of pledges.

What I found to be the most effective strategy was to reach out to the people in my e-mail database and in my networks on Facebook, Twitter, and other social media. At the time I started my campaign, I had an e-mail list comprising over 40,000 locals, and a social media reach of a further 15,000.  I'm not saying it's impossible to  succeed without this scale of reach, but it is a factor worth considering when you’re setting your goals. It isn't easy raising money via Kickstarter. I’ve come to think of it as a tool that's more suited to promotion rather than to fundraising.

Think very carefully and objectively about the people whose support you're counting on. Why will they want to support you? Is there a clear and specific need for what you do in your community? Will you be addressing a social issue that affects a great number of people? Are you offering a reward that people truly require or desire? Have you spoken to a lot of people about your idea, and have they expressed their interest in supporting it? Do you have a long list of media contacts who will help to promote your campaign? Is there a huge niche community eagerly anticipating this kind of product, film, space or event? If the answer to one or more of these questions is no, I would advise you to think twice about setting a high Kickstarter goal. The month I spent promoting my Kickstarter campaign was, by far, the most stressful month of my entire life. There are easier ways to raise money. I’m glad I did it, but I never will do it again.

If this rant hasn’t dissuaded you, I can understand that. When I was in your position, nothing would have convinced me that I shouldn't try it. If that's the case, you may be interested in next week's post. I'll be sharing a blow-by-blow account of how I went about it, what I did wrong, and what I did right. Launching a successful Kickstarter campaign requires a fair amount of preparation and support, and I'll be happy to tell you about how it worked for me.

In my next post I’ll give a step by step on what I did for my campaign…

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Iso
Partner: Forage Kitchen

Our first six months

 

It’s been six months since we opened Forage Kitchen, so it’s a good time to reflect on where we’re at and where we’re going. It still seems surreal that the space is actually open. After years of pushing, starting with our Kickstarter campaign almost five years ago, to when Matt (my cousin and business partner, an indispensable part of this enterprise) and I started working together in 2013, to our search for investors (it’s amazing how hard it is to get someone to invest in an actual building in the tech capital of the world), to the seemingly endless search for a location (we were so close to acquiring one of over a dozen spaces that we were designing the interiors before the deals fell through), to the delays with our construction (the project was more than a year behind schedule). It’s been quite an experience.

What kept us going through all that was a concrete faith that someday it would exist. We weren't sure how long it would take, or how we would afford it, or where it would be, only that it would eventually happen. I really feel that’s the recipe for success—just convincing yourself that there’s no other option.

Six months after opening, the space still has that new car smell. At the end of the day I sometimes sit alone in the café, with a beer and a cookbook, and I just revel in the reality of the space. How unlikely it was that it would actually work—how often it felt like it would never happen.

We’ve been really happy about the crew of chefs that are using the space.  We thought it was going to fill up a lot faster than it did, which caused some financial hand wringing, but we’ve come to see that these things just take time. In fact, it usually takes several months from the moment people email us to when they actually start booking, a multi-part process that involves obtaining permits and negotiating the amount of hours needed, among other things. Some people just disappear, but the good ones sign up. I’ve always said that in shared spaces, it’s always one person that ruins it for everyone: that one chef who doesn’t clean up, or uses more space than he or she needs, or brings in too many people. To be honest, that chef was sometimes me. That’s why I know the type so well!

Thankfully, no one in our space fits that bill. Our crew consists of friendly, open, interesting, and ambitious folks, including our friends at Thistle, who cook 10K meals per week, to Eat Nibble, run by Sally, a first-time food entrepreneur.  We like to emphasize that our space is perfect for novices, that there is no stupid question about how to use equipment or scale up a recipe, and that Matt will sit down with anyone who has permit questions. Likewise, I’m happy to give feedback on recipes or to lend a hand with cooking.

When I first walked into a shared kitchen, I had no professional experience, and it struck me as a pretty scary place: huge equipment I’d never used before, serious busy folks running around with no time to lead me through the finer points of emptying a fryer (I’m still not 100% sure how to do it well…). I want our space to be different, a space where people support each other and aren’t scared to ask questions. Everyone was a newbie at some point. Open communication is a treasured virtue at Forage Kitchen. The more I push for candor and openness, the more I enjoy being in it.

BatchMade Market, our monthly event when our chefs sell and sample food in the kitchen on First Fridays, has been a high point. I loved running the underground market, with the exception of the huge production and constant wrangling with the Health Department over legality. What made it so worthwhile was the community of eager chefs, all so excited to share what they made, and seeing how happy it made them to have an adoring public sample and purchase their food.

BatchMade represents what’s best about running a market. We get between 400-600 people per month, and currently five to seven companies are set up (which may expand as the weather improves), preparing everything from fresh oysters to BBQ pork sandwiches to heritage bacon. I get to bartend, which is one of my favorite things to do because it puts me in touch with people who are excited to discover the space. Meanwhile, all-night crowds roll through for food and drink. It’s always a great night.

There’s something about that event that feels like the culmination of my vision: tons of happy people working hard to realize their dream, with Forage Kitchen as their foundation. I think of the Kitchen as a real platform for other people’s ideas. Sure, we have our own projects, like the meat curing room I’m building and the temp-controlled fan/cooling system. But we really want it to be a space that other people use to create what they want to see. Whether that’s a pop-up, a product, a cooking class, or something we haven’t even imagined, the Kitchen is an amazing resource that should be used as much as possible. If you have an idea, we want to hear it!

It’s been a wonderful, sometimes stressful, six months. An important lesson I’ve learned throughout this time is that things work out as they should when you trust yourself and your intentions. I can’t wait to see how this space will change six months from now!

Iso Rabins
Partner: Forage Kitchen