This episode starts a series whose time has come--Inner Circle Conversations. These are topics that I see trending or you, the audience is asking for me, the host, Martha Lucius, to share. Sharing how to run events and why. What's the purpose of having them, what's the power behind events, and why do them in the first place. If you are an owner, learn why you should consider doing them, and what's involoved. If you are a fan or restaurants or food based businesses, why should you attend.
CHEF LED EVENTS — Ggoma Superclub, (Ggoma means little one in Korean) Tae Strain has led special dinners. His bio is solid, and most notably he was Exec Chef at Momofuku from opening until it closed. A truly special evening.
Okay, what’s notable about this? Well, it’s fascinating to see a very organized and motivated team working together and serving 30 people... for one night only! This is smart for JBGB/ the host restaurant, because it’s a dinner on a night when they are closed. And it’s worth noting that restaurants coming out of the pandemic are serving 5 nights a week, not 6 or 7 after the pandemic as a way to curb labor shortages.
David Thomas of H3irloom Group is participating in impressive events. For example, The Family Reunion and immersive experience celebrating diversity in hospitality at Salamander Resort in Middleburg VA. He’s doing important work of telling the story of black history during slavery, during black migration to today.
COLLABORATE — between a restaurant and a chef. This might be a chef who is coming into town, and your restaurant wants to use the opportunity to show this person a little love. Tae is doing a dinner in DC this month, august, at Oyster Oyster, a plant forward place in DC. So many interesting ways that businesses can collaborate. As an owner, look for those opportunities, they will reveal themselves, and it's valuable to participate in building community.
FARM EVENTS And highlight farmers and farms. The are artisan and craft people in their own right. There is an event in planning, for example, at Hidden Waters Farm. You can go back to episode 107 to listen to Joe Shaffer talk about permaculture farming to raise beef, pigs and chicken while preserving the land and gathering veggies, honey and herbs to compliment the meat.
INGREDIENT FOCUS Beyond dining, ingredient focused events like what we see at HEX Superette — making kombucha, natural dying, seed swaps and ferments classes. As a food based business, that is not a restaurant, cafe or bar, doing an event on your topic focused on your expertise will be of value in your community.
Think creatively about what you can do in your space. Cafes and ice cream shops are doing the most interesting things!! Remember Cajou Creamery did a collab Black Joy Reckon - a newsletter that is bringing Black joy into your life. Chef Dwight made a flavor called Dreams of Dakar mango, lime and sorrel. I can attest to the delightful flavor and took me back to my childhood traveling in Senegal, Togo, Ghana and Nigeria.
WHATS THE PROFIT ON THESE EVENTS yes There is math involved to make sure you either cover costs or actually make a profit from an event. The truth is, and event has some useful byproducts. Obviously the people that attend the events are delighted by the experience. But in relationship to marketing and building your brand niche, these events can draw more people to learn about you, so make sure you promote well. Your place in the community becomes known for events and the expertise and knowledge you hold and can share on a specific topic.
There is so much more happening when it comes to food and events. They are educational, expereriential and enjoyable. Build the idea, and bring your team along. There is so much to these events. Bring them to life, and you will not regret that decision.
Quick Note: There are more shows in the works. Things to look forward to: we will visit a farm in Canaan, NY to capture two farms that will extend the conversation about permaculture. We have a great show on Marketing. These podcasts take time to choose, plan, record, edit and release. I am thrilled you are enjoying them. We will keep going and growing.