|Saturday Mar 30, 2013 3:00 PM - Sunday Mar 31, 2013 7:00 PM | Free
Special Food & Drink Consultation
Sign up for a personal consultation with our resident Food & Drink expert Patrick and learn the tips and secrets for getting the most out of Brown Paper Tickets. Patrick has over fifteen years of experience producing Food & Drink events and as a member of our Client Services Team is fluent in all aspects of our site.
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**PRODUCE A SUCCESSFUL FOOD/DRINK EVENT**
Just as there are tricks to making the perfect sandwich, so too are there methods to making your food or drink class an experience that will both reward the student and the teacher.
In this document I will share some practices to get
you started. If you have any questions about please feel free to ask! Also watch for specialized sheets in other food and drink categories.
**FINDING YOUR AUDIENCE or FINDING YOUR TOPIC**
Which comes first depends on you and your situation. If you already have a following the next you need is a subject that will get their attention. However, if you don't
have a restaurant or bar, you may want to start by looking around at the trends you see and the people that you think would likely take a class.
Find out what your potential patrons want to learn about. Do you have a category that's obvious? If you don't
have a restaurant, take an inventory of what you know about. It doesn't always have to be food prep! It could be better kitchen layout, prep skills, serving skills, or even tasting education.
Generally you want to teach something that people can learn to the degree they are confident to make at home for family and friends in a couple hours. There are exceptions of course. Take pickles for example. You can't really make a great pickle in a couple of hours, but you can certainly have samples, teach the basic styles and their techniques. The point is, pick something you are interested in learning more about - it will almost always make you a better teacher.
**GETTING TO KNOW YOUR SUBJECT**
Pizza is a great example. There are so many styles of the pizza pie that it boggles the mind. In the end you are talking about a flat bread, sauce and cheese. And sometimes not even that, but the variations make up the differences, and the occasional battle royale, that make people prefer one style over another. New Haven versus New York for example. You don't have to teach all these styles in your class, but know enough to talk answer the questions that will come up. You are the
expert - and if you can't talk about the questions people will have about it, then you can easily lose respect and sometimes even control over the class.
**THE ART OF TEACHING**
We can all teach just as surely as we can learn. Doing either
well is a craft that some take very seriously. Here are a couple of bits to remember for almost any teaching relationship:
Socialize with the class before you start and take the time to ease into things. This will relax everyone and make them comfortable with one another.
Meet the students where they are - if you have someone
asking about microwaving their ketchup soup, don't insult them and don't start showing off with your fancy ways. There's
plenty to learn from people with less experience!
Be kind when criticizing - being an expert (as you will be by the time your class shows up) means you will almost surely know more than your students. That is in fact why they are paying to be in your class! If you need to take a step back during the class to go over either some safety techniques or some other remedial skill, do it.
Take the time to teach all the skills they are going to need at home. You will need to be mindful of what is happening on the stove, and adjust the class itinerary accordingly.
Taste everything with the class as you go, and when possible include eating what you have created together at the end. A meal should be enjoyed in a group and is a wonderful reward for a job well done.
Celebrate the mistakes - there will be messes, there will be
fallen cakes and burnt caramel. That's okay! Be sure to have at least one batch of everything on the menu make it to the table.
Talk about the failures, why they happened, and what to watch out for next time. It also helps to make a few mistakes yourself - laugh them off and talk about how you are going to fix it up.
Many students are afraid to make mistakes - in fact, if you can teach people to accept their mistakes and move on, you can count yourself as my hero right now.
**Tips to enusure success**
*Make sure you are realistic about the number of pupils you can teach at once. Start small and build from there. Also be sure you have enough to complete the menu! Striking a balance between size of class and courses is important.
*Have a clear direction for your class. Is it a demonstration? Hands on for the student? Your event description needs to be clear here. Expectations are the hardest thing in the world to reset. If it is a demo, be sure to tell them so; Sit back, relax, and enjoy the
challenge of terrines without getting animal fat up to your elbows.
*Use well tested recipes or technique that you are comfortable with.
*Go through the steps and write a lesson plan for your class -
practice with a friend or two. Scripting is a good first step, but don't pass up the chance to show and tell with a buddy. Tape it if possible. You might be the only one to see some mistakes! If you only have one camera, be sure to frame the prep instead of your smiling face!
*Type up your recipes and have copies ready for your students (compare your recipe with two or more examples, this will help ensure it is easy to follow). Be sure to include the TIPS and SECRETS. Be absolutely sure to include your email, address, or website. Recipes can stick around for decades, and so too can your restaurant!
*Create a check list of ingredients and triple check it against your recipe/lesson plan
*Do as much prep work as you can prior to the class leaving enough work for you to share with your students. If you are cooking a more complicated dish and/or a large quantity things then pre-chopping veggies can make things go more smoothly. You can always demonstrate a small quantity and have your pupils try too.
*Pre-measure all of your ingredients and have them ready to go in separate containers. This will help when you are cooking the dish and you will be less likely to miss something. (check ingredients against
**Use Brown Paper Tickets to sell tickets and build an online comunity**
*Include a detailed menu (including ingredients and descriptions)
*Chef/organization bio (People want to associate with this)
*Provide questionnaire for allergies/restrictions
*Make your refund policy clear to the customer
*Price the class accordingly (Food events are expensive make sure you cover the food and labor cost)
*Post high quality images of the dishes you will serve/cook (videos too)
*Spread the word to friends and consider a Friends & Family discount
(The F&B industry thrives on word of mouth advertising)
*If you are producing a theme event i.e. high tea or anything
traditional in style of service, include information on attire as well
*If you have staff that could benefit from the knowledge, offer them Comp/discount tickets (training hours
are expensive, this will help train your staff and make you a cool boss)
*If you are seating or starting at a time that differs from the event
time set on your event you should specify when people need to arrive to be seated or meet and greet.
*If you sell any additional products or services and have regular business hours in which you are open include this information. It will only build both your special events and daily restaurant business.
*Extend the olive branch to like-minded organizations.Â Industry people need to support each other, building a community with other event producers will also help expand your potential.
Food - left over dough, finished leftovers, ingredients for sale Instruction - cards, notes, and folder Coupons for friends Review of the class
Brown Paper Tickets (View)
220 Nickerson St.
Seattle , WA 98109
|Kid Friendly: No|
|Dog Friendly: No|
|Wheelchair Accessible: No|