Artisanal Condiments Bring in New Customers

Looking for a way to attract more and higher paying customer customers to your restaurant? Consider inventing some artisanal condiments for your table. Artisanal condiments can include things like ketchup, mustard and various dips. The thing that makes them special and such an attraction for your clientele in the little twist you put on it that makes it your own.

Consider the Colonel

If you’re not sure about the idea, think about this: what was it that made Kentucky Fried Chicken famous to begin with? It wasn’t so much the idea of fried chicken as much as it was the Colonel’s secret blend of 11 herbs and spices. People were drawn to the taste, something they could only get at KFC and so they flocked to the place in droves.

Lots of restaurants actually trade on their secret sauce and spice recipes in order to get people in the door. In fact, many chefs say that you don’t go to chef school to learn how to cook food. You go to chef school to learn how to make sauce.

If You’re Not Ready to Commit to Your Own Sauces

Even if you are not ready to start inventing your own special blends for your customers, you can still benefit from the artisanal condiments concept. How? Simply bring in some of the more unusual condiments that your competitors aren’t bothering to provide.

Instead of Heinz Ketchup, for example, you may wish to serve something that looks more upscale, like Sir Kensington’s. By offering your diners a more unique experience– something they can get from you that they can’t get at home–you are giving them more of a reason to come in and spend a few dollars in your establishment.

Make it Subtle

The key with offering your own signature condiments or offering upscale condiments is to keep things subtle. Blaring it to anyone and everyone who will listen will make you look like a KFC wannabe (a no-no in any market).

Instead, be subtle and simple have it on the table with your restaurant’s label on it. And of course, make sure that it is both tastier than the ordinary condiment and that your waiters can subtly tell people it’s exclusive to your restaurant.

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