Flavor Advantage

Maximizing Flavor

At Toronto’s Pizzeria Libretto, artisan pizzaiolo Rocco Agostino loves highlighting whatever seasonal produce is reaching its flavorful peak, partly because these robust flavors remind him of his mother’s cooking.

One way Rocco coaxes unique flavors from fresh seasonal produce and other premium toppings is slicing them thinner or thicker to change how they cook in the oven. To further guarantee that his finished dishes have maximum flavor, he insists on tasting each of his many ingredients daily!

Rocco Agostino, Owner Pizzeria Libretto Toronto, ON

Facebook Foodies

Used properly to share socially engaging content (not discounts), Facebook can help guests feel more personally connected to a restaurant and its owners. For example, restaurateur Joseph Cristofaro uses Facebook to cultivate friendships with fellow “foodies.” Because they share his passion for beautiful food photography, they look forward to seeing the visually seductive photos he enjoys taking of his culinary creations.

Regularly posting mouthwatering photos not only entertains his loyal followers, it also subtly reminds them that flavor (not price) is what matters most!

Joseph Cristofaro, Owner Napoli Grill Lake Worth, FL

Mobile Ordering

As Tom mentioned in his column, a growing share of younger consumers are placing restaurant food orders via smartphone. Here are some of the smart business reasons why chains have embraced this trend:

Younger consumers expect it. Some customers will always prefer talking on the phone. But consumers who prefer smartphones are migrating away from businesses that don’t accommodate electronic orders.

More accurate, less hassle. Online customers place (and visually reconfirm) their own orders before sending them, greatly reducing employee order taking errors. Online customers are also never rushed by employees trying to get to the next waiting caller.

Larger orders. Unlike employee order takers who can forget to suggest popular additions (like a family sized salad), ordering software can automatically suggest them. Some suppliers suggest that online orders are larger by an average of 5% to 10% or more.

Prepayment via credit card. Online customers can be required to pay for their delivery (including optional tipping) when they place their order, not after it arrives. This can reduce cash transactions handled by delivery drivers (and “prank orders”).