Are you building a steady fire with your marketing mix?

The renowned marketer Seth Godin uses an analogy that resonates with us where “kindling” represents short term promotions, and “logs” are strategies that build long-term awareness. Together they create a steady fire — continued, reliable performance. And just like a long-lasting fire, we recommend clients strike the right balance of logs and kindling, otherwise a business risks diminishing returns from constant discounts without building their brand.

Planning for the Right Mix

When drafting marketing plans, there can be a natural urge to place too much focus on the “kindling” portion of the marketing mix. Tactics with immediately trackable results such as free case offers, promotions, and discounts can come across as more exciting and engaging, but without longer-term support, the flame can die quickly.

Conversely, it’s possible for a marketing plan to become too heavy with “logs”. Those longer-burning tactics such as awareness-building print ads can be an important part of your marketing mix. But without tactics that ignite trial, sales can be left in the cold.

Common Logs and Kindling

Let’s dive deeper into these two categories and discuss useful examples.

Logs and kindling infographic

LOGS

Industry insights

These are extremely valuable and should be regularly prioritized. Examples include competitive reports, target audience identification, user personas, white space mapping, and other research that helps you understand your place in the market.

Awareness-building ads

Placements that promote your brand at a higher level can often be deprioritized, but their value over the long run should not be ignored. Consider ads that highlight your employees, culture, history, total portfolio, resources, and other content not directly associated with a specific product.

Trade shows

Expos are back! While they can seem expensive and overwhelming, they provide outstanding marketing opportunities. See our 5 tips for maximum value from your food show investment.

KINDLING

Samples

Whether at food shows, from sales reps, or online offers, sampling gets your product in the hands of end users. For existing customers, consider including samples packaged with regularly scheduled deliveries. For potential customers, press kits with samples and other swag are almost always welcomed.

Rebates / free case offer

Many companies and especially restaurants are still on the rebound and welcome every opportunity to improve margins. Standard rebates, bulk discounts, and risk-free offers to try new products will immediately endear your brand with operators.

Promotions

Operators and decision makers have enough on their plates, so when your brand is able to offer ongoing promotions or campaigns that help drive sales, you become a valuable partner who understands their challenges. Consider seasonal campaigns that promote changing product lineups or special food holidays relevant to your customers. The more valuable the promotion, the better off you’ll be — short- and long-term.

Interested in Other Expertise and Recommendations?

Be sure to download our 10 Essential Tips for Foodservice Marketers eBook. We’ve leveraged our extensive advertising experience to compile this new informative resource for your marketing toolkit.

And as always, if you have any questions or would like to connect, be sure to reach out today!

Our 2024 Foodservice Forecast

It’s that special time of year where we look ahead to the coming months and ask ourselves where we think our beloved industry is headed. Read on for insights ranging from flavor trends to customer experiences to well-being and more. Plus, be sure to check out our 2023 predictions here. No matter what’s on the menu in 2024, you know we’ll be into it!

Kids menus have…matured

Maggie Alt-Lewis, Sr. Account Executive

Children’s eating habits are unpredictable, but thanks to the growth of ethnic foods and expanded choices at home, families are expecting more options beyond just cheeseburgers or chicken tenders while eating out. Don’t get me wrong, those classics aren’t going anywhere, they’re frequently being elevated beyond simply being an afterthought. I also think healthier, global-inspired meals made with high-quality ingredients are likely to be more visible for the young’ns.

 

Check out the last item in this trends list. »

 

Last year’s prediction: Local is logical

Having fun with food

Mitchell Brandt, Associate Creative Director

Concepts such as Dave & Busters and Top Golf laid the foundation for the combination of dining and gaming. As consumers continue to look for more memorable experiences, we’ll likely see an increase in options where friends and family can enjoy a delicious meal as well as some fun competition. You’ve probably seen an uptick in activity-based establishments like axe-throwing venues, and most cities have at least one bowling alley that’s undergone a renovation to enhance their environment and elevate their food offerings.

 

See more about immersive dining spaces. »

 

Last year’s prediction: A return to service

Frugal foodie: dining on a dollar… or dime

Lizzy Borgwardt, Assistant Account Executive

As we all know the cost of living has become quite expensive, and that likely won’t be changing any time soon… but just because groceries and other necessities cost more than they used to doesn’t mean you should have to sacrifice the pure enjoyment a good meal brings. Throughout multiple social media platforms people are offering tasty, yet inexpensive and simple meal ideas that you can indulge in.

 

Check out 62 easy and cheap dinner ideas. »

 

Last year’s prediction: Simple & whole

Get your soup on

Lori Gerdts, Vice President / Creative Director

Stew, bisque, chowder… no matter what you call it, soups are the perfect carrier for so many food and flavor trends. They can be big, bold and bursting with the latest tastes from around the world, or they can be refined, upscale and nuanced to showcase the artistry of the chef. Plus, soups can always be crafted using ingredients on the brink of expiration — especially important with rising food costs. With the limitless possibilities of soups and the always evolving consumer palate, I think we’re all going to be getting our soup on more in 2024 than in any year before.

 

5 more soup trends »

 

Last year’s prediction: Creative customization

Tipping pushback

Beth Lube, Account Director

With so many restaurants paring back service, the rising cost of EVERYTHING, and the expansion of the tip prompt, I expect consumers will semi revolt against the standard 20% tip. The Washington Post found that 72% of consumers say tipping is expected in more places today than it was five years ago. I suspect we’ll experience more discussions around fair employee wages and how menu prices absorb the rising cost of everything.

 

See why 66% of Americans have a negative view of tipping. »

 

Last year’s prediction: TikTok takes on foodservice

Suburbs continue to grow as a dining destination

Alyssa Lillie, Senior Art Director / Digital Specialist

I think there are two factors that are causing this shift. 1) The pandemic moved people out to the suburbs, and restaurants are meeting people where they are. 2) Price perception is higher in downtown areas compared to the burbs or smaller communities. It makes sense that spending habits are drawing consumers to those more middle-tier experiences.

 

See other insights on how suburbia is the next frontier for enterprising restaurateurs. »

 

Last year’s prediction: Buzz-free and healthy

Food delivery on the decline?

Sam Burns, Social Media Manager

DoorDash is testing tipping before delivery in selected markets. If you don’t tip prior to receiving your food, you risk not getting it or it being delayed. I think with the continual rise of food costs, food delivery may get too expensive for some, especially when they’re being pressured to leave a tip. With others, it may cause frustration if they are continually receiving bad service yet still having to tip (as opposed to tipping based on quality of service).

 

Here are more details on the new tipping policy. »

 

Last year’s prediction: Plant-based eating has deep roots

Mocktail madness: zero-proof cocktails

Gwen Nash, Graphic Designer

With an increase in mindfulness for overall health, wellness, health-conscious meals, consumers are extending this sentiment to their beverage choices. The NA beverage industry has already seen a significant increase in popularity with the rising health-focus and trends like Dry January. People still love the social aspect of bars, breweries, and restaurants, so I expect the demand will only increase as the stigma behind non-alcoholic drinks fades and more exciting options pop up for no- or low-alcohol drinks.

 

More insights on the NA movement. »

A craving for nostalgia

Anita Nelson, President / Owner

With all the negativity in the news today with the economy, world tensions, and an upcoming election, I believe there will be an increased desire for nostalgic menu favorites, or “newstalgia”, a twist on a favorite from the past. Even cocktails are borrowing from years ago with a resurgence of the classics like Brandy Alexanders and Pink Squirrels.

 

See stats on nostalgia as a menu theme. ». 

 

Last year’s prediction: Shareable experiences

Still a big dill

Betsy DeNuccio, Production / Design Manager

Pickle flavored (fill in the blank) isn’t going away in 2024. According to Yelp, “Searches for pickle-flavored foods were up 55% in 2023.” With Heinz Ketchup joining Hidden Valley Ranch and Franks Hot Sauce with dill flavors, not only are the dill condiments sticking around, even more pickle picks are showing up. I’ve seen everything from dill martinis and beer to dill nuts and dips to dill popsicles and ice cream. Mmm DILLicious!

 

Yes, Pickle-Flavored Ranch is here. »

 

Last year’s prediction: Sustainability is here to stay

Sustainable seas & beyond: the rise of plant-based seafood and food waste fare

Annabelle Paquin, Social Media Coordinator

As we sail into 2024, the culinary horizon is being reshaped by innovation and environmental awareness. We should see a growing plant-based seafood market and an overall shift in plant-based cuisine as a whole with the resurgence of whole ingredients like mushrooms taking center stage in our burgers and bowls. We can also expect to see a focus on food made from waste, adding both an economical and eco-friendly twist to our meals. Overall, there’s a growing consumer preference for sustainable, health-conscious options, so it’s likely the food industry will continue to innovate in ways that please both the palate and the planet in the new year.

 

We loved the “help from kelp” writeup here. »

Expanding and evolving clean labels and vegan delights

Lori Payne, Finance Associate

Over the years, my family and I have slowly transitioned to a near-vegan diet, and I’ve definitely noticed how our choices are expanding. It’s now not uncommon at all to find vegan options in grocery stores and entire restaurants dedicated to the movement — with tons of delicious dishes. I’m excited for more people to give it a try, and I think they’ll be surprised by how easy it is now as opposed to years ago.

 

Some say 2024 will be the most vegan year yet. »

Going full beans on legumes

Dustin Slowiak, Project Manager

With a spotlight on ethical eating and environmental wellness, plant-based options aren’t going away any time soon. Despite the popularity of these causes, there is still a fair amount of skepticism surrounding the meat-imitation products. In reaction to this skepticism, I think we will see more protein alternatives with clean and simple ingredients. Of the plant-based proteins available, I believe the humble pulse is the perfect benefactor to this growing trend. Pulses, the edible seeds from legume plants, are generally high in protein and fiber, and they can be quite culinarily versatile. I predict we will be seeing more black bean patties, hearty grain bowls with lentils, fresh salads with roasted chickpeas, and many more pulse-based options in 2024.

 

Food Network calls pulses the “superfood you’ve never heard of.” »

 

Last year’s prediction: Go with your gut

Leave a comment below to let us know what you think will be hot next year. And let’s connect to make your 2024 as delicious and profitable as possible!

5 Distinctions Between B2B & B2C Food Marketing

In the world of food marketing, most efforts and campaigns fall into two broad categories: Business to Business (B2B or foodservice) and Business to Consumer (B2C or retail). While both landscapes aim to promote culinary offerings, they cater to vastly different audiences and employ distinct techniques. Understanding the nuances between B2B and B2C food marketing is essential for crafting effective campaigns tailored to each audience’s unique needs and preferences.

1. Buying Influences

In B2B there are no impulse purchases. Oftentimes, products and services must be approved on multiple accounts. Marketing messages must reflect this longer purchase process and be mindful of the impact purchasing decisions make.

 

Foodservice and retail marketing necessitate different communication styles due to the varying preferences of their audiences. B2B marketing often employs a more formal, informative, and professional tone. Information about product specifications, pricing, distribution, and benefits takes center stage.

 

2. Buyer-Seller Relationship

Since the sales cycle is so much longer in B2B, the relationship with the sales team is closer, stable, and interpersonal, so a strong relationship is imperative.

 

While relationship building is important in both B2B and B2C marketing, the nature of these relationships differs. foodservice marketing emphasizes building long-term partnerships and collaborations within businesses. It involves nurturing professional relationships based on trust, reliability, and mutual growth.

 

3. Sales Volume and Number of Buyers

Because there is greater sales volume with fewer decision makers in the B2B space, each customer or potential customer carries huge weight for the company. These buyers expect less rigid product specifications, and customization of the product is common — there often isn’t a one-size-fits-all solution for every industry. This situation is especially true on the chain restaurant side of foodservice. However, there is still a huge opportunity to connect with very profitable independent restaurants who have less need for product customization.

4. Decision Cycle

The path to purchase also differs significantly. In B2B scenarios, decision-making often involves multiple stakeholders, including procurement managers, chefs, and business owners. Results are slower and often harder to measure. Therefore, foodservice marketing strategies focus on providing comprehensive information that addresses the immediate and long-term needs of various decision makers.

 

5. Channels and Platforms

Choosing the right marketing channels and platforms is another critical distinction between B2B and B2C food marketing. Foodservice marketing relies on trade shows, industry events, foodservice publications, brand websites, and online platforms catering to professionals in the food industry. LinkedIn is a preferred social media platform for B2B marketers as it allows for networking and sharing industry insights.

 

B2C marketing thrives on visually rich channels. For example, social platforms like Instagram, TikTok, Facebook, and Pinterest can capture consumers’ attention with tantalizing food imagery. Similarly, billboards and commercials can help build brand recognition and trigger consumers’ desire to indulge.

In the dynamic world of food marketing, the distinctions between B2B and B2C strategies are evident in every facet. While both approaches seek to promote culinary products, understanding the nuances of each is essential for creating effective and resonating marketing campaigns.

 

5 Key Traits of an Exceptional Client

We believe that every company wants to be a great client, but sometimes an organization hasn’t worked on the agency side and may not be fully aware of how to get the most out of their partnerships. Recently a new business prospect asked us about our favorite client and what gave them that ranking. Inquiries like that are a great start! Plus, it got us thinking of other qualities that make an amazing client.

 

Over our many years in the advertising industry, these are a few of the characteristics and practices that we’ve found create efficient, powerful relationships:

 

1. Transparency

You wouldn’t go to your doctor and only share half your symptoms and expect to get an accurate diagnosis. Give us the backstory and freely share information so you can treat us as a trusted advisor. Be honest and even divulge an “uncomfortable truth” like, “We know our product is better than the competitors, but we have to charge more — meaning customers see us as too expensive to try.” The more your agency knows about your situation and what you’re up against, the better they’re able to serve you.

 

2. Collaborative briefing

First and foremost, let’s be clear about the problem you’re trying to solve, then work closely to create a brief that lays the foundation for impactful work. Get all stakeholders to approve before work begins to avoid major pivots. We know not everyone can be involved during every stage, but gathering input and opinions beforehand can get things moving in the right direction more quickly. You certainly want to avoid “too many cooks in the kitchen,” but during the briefing stage, good ideas can spring from anywhere.

 

3. Budget clarity

Provide a realistic range for your agency to work within that also allows for some stretch ideas. Knowing the funds your agency has to work with is actually a liberating quality when it comes to brainstorming. When you ask a group of creatives for ideas, there will never be a lack of big thinking. Understanding limiting parameters will get you ideas you can truly implement as opposed to feeling like, “Well, that’s an outstanding idea, but there’s no way we’d ever get the budget for that.”

 

4. Timely and consolidated feedback

It’s rare that the work is ever perfect on the first round, so managing feedback is built into every project. If you can have one team member manage all internal feedback and provide to the agency in a consolidated format, things will go much more smoothly. This practice saves time and valuable budget dollars, plus it eliminates the agency determining whose feedback trumps others.

 

5. Regular reviews

Just like in any relationship, we want to know how we’re doing! Share your praise and constructive feedback on an ongoing basis. Especially during the initial stages of a new partnership, don’t be afraid to schedule regular check-ins to have open, frank discussions. More formal, annual reviews are expected, but monthly or quarterly meetings can be more efficient when the course needs to be corrected or something improved.

 

We’re always interested in creating new partnerships. Let us know if you’d like to talk through how we can put our experience to work for you to form the next great dynamic duo!

3 Strategies for Getting the Most Out of Your Foodservice Marketing Agency

With manufacturers always focused on goals and sales targets, a crucial partner in these endeavors is your foodservice marketing agency. Here are a few strategies on how to maximize ROI with your agency and ensure everyone is set up for success.

Clearly Define the Scope and Problem to Solve

Whether you’re launching a new product or introducing a rebate to help a slow-moving item sell better, knowing your goal and clearly articulating it to your agency partner helps get everyone moving in the same direction more quickly.

Communicating known barriers to conversion can sometimes come as an afterthought, but being upfront about customer perceptions and challenges gives your agency new avenues to explore. These challenges are defined differently depending on the organization, but thinking of them as “uncomfortable truths” can lead to honest discussions about how to overcome known perceptions or obstacles.

“We love a good challenge. It’s exciting and strategically satisfying to be brought to the table to think through how we can help our clients succeed. We always make time for these sessions and do our best to facilitate them whenever we can.”

— Anita Nelson, President

Briefing Sessions with Key Stakeholders

Everyone’s time is extremely valuable, so when planning a project, a “fewer is better” approach might seem to make sense. But including everyone for whom the project has implications is a smart strategy. Not every person needs to be involved once the project is underway, but initially soliciting opinions or advice from a wider audience can bring in fresh thinking that may not have been included at the beginning.

“We’ve often had amazing ideas come from members of the culinary or sales team that made a project much more effective in the long run. I’m glad we brought them into the process when we did.

— Beth Lube, Account Director

Many groups use the RACI method which groups people into different categories along the course of a project. The acronym stands for: Responsible, Accountable, Consulted and Informed. Making this distinction in briefs helps ensure due diligence within your organization and helps bring in fresh, new opinions.

Clearly Defined Budgets and Scope

With money being tight and everyone needing to get as much as possible from every single dollar, knowing how much is there to work with — and sticking to it — helps ensure there are no surprises down the road. This strategy is a tight collaboration between client and agency. Understanding and appreciating the budget upfront helps keep ideas practical and executional. Sure, drones delivering coffee at a tradeshow sounds amazing, but not when the budget calls for revamped display graphics and true sales-driving tactics.

When it comes to the scope of the project, it’s always a good idea to include your agency partner early in the process. You might have only one deliverable in mind (a marketing email, landing page, etc.), but it’s the job of your agency to help you think of tactics to amplify every project. Exploring other ways for your project to come to life earlier in the process helps you avoid “scope creep” and ensures more accurate timelines as well as budgets.

“We love to bring big ideas — that fit within budgets. You turn our creatives lose on a project and you’ll get some amazing ideas, but their experience and discipline keep them grounded on what’s possible and what really works.”

— Anita Nelson, President

Have questions about getting the most from your foodservice marketing agency? We’re standing by and always ready to talk about how we can help create success. Here’s to a delicious, profitable 2023!

3 Ways Manufacturers Can Stand Out to Foodservice Operators

The foodservice industry has shown tremendous resiliency over the last couple of years. Overall restaurant traffic may be down, but higher check averages have bolstered sales numbers.1 While challenges still lie ahead, there are plenty of reasons to remain hopeful, and now is a crucial time to lend your support as everyone regains their footing. Here are some strategies that can help you align with current marketplace needs.

1. Offer speed-scratch menu ideas that address labor challenges.

According to the National Restaurant Association, “As of April 2022, eating and drinking places were still 794,000 jobs — or 6.4% — below their pre-pandemic employment levels. No other industry has a longer road to reach a full employment recovery.”2 Showcasing how your products can be used in low- and no-labor solutions will resonate with operations dealing with this pressing concern. Consider revamping existing recipes or engaging your culinary team to develop new ones with labor shortages in mind.

2. Embrace direct mail to deliver ideas directly to operators.

As every operation is doing more with less, emails and social media posts become easier to ignore, especially as digital fatigue sets in everywhere. There’s nothing quite like having a physical object delivered to your door — it’s certainly harder to ignore. And it’s quite effective. The average response rate for direct mail is between 2.7% and 4.4%, compared to email’s 0.6% response rate.3 Yes, the price of physically mailing samples and rebate offers is higher than digital distribution, but it’s a fraction of the cost of an actual sales call.

3. Be liberal with samples and rebates.

Everyone is feeling the squeeze of inflation, rising costs, and labor market shortcomings. A recent survey of operators found that of 9 different areas of concern, the top 3 centered on expenses: high food costs, high labor costs, and high disposables costs.4 One definite way to rise above all these challenges is to offer your best deals possible whether through samples, rebates, or loyalty rewards. Being a thought leader is tremendously valuable in a partnership, but as this recovery is still gaining steam, prices and cost-savings will remain paramount.

Looking for more ways you can be a standout partner to your foodservice operators or needing to execute best-in-class strategies? We’re always standing by to discuss challenges and opportunities. Let’s start the conversation.

1 Foodservice Equipment Reports, “Restaurant Traffic Hits New Low, But Sales Trend Higher,” June 2022

2 NRA, “Restaurants continue to struggle filling job openings,” May 2022

3 Pedbblepost, “15 Statistics That Prove the Power of Direct Mail in 2022,” June 2022

4 Bar & Restaurant, “The Challenges and Trends Facing Restaurant Operators This Fall,” October 2022

Our Take on 2023 Foodservice Trends

Here at IN Food Marketing & Design, we decided to ask our own diverse and talented associates to weigh in on what they think will be the hot trends impacting foodservice this coming year. Read on for insights ranging from dining experiences to tech and nutrition. No matter what’s on the menu in 2023, you know we’ll be into it!

Local is Logical

Maggie Alt-Lewis, Sr. Account Executive

We’re likely to see a continued focus on local and regional foods incorporated into menus. Hopefully there will be fewer supply chain or service challenges in getting the food to the operations. I also think consumers will continue to support local economies and seek out healthier, more transparent choices.

Food sourcing plays heavily into these food trends. »

Simple & Whole

Lizzy Borgwardt, Assistant Account Executive

Being surrounded by a food culture that’s always on the go (people looking for options that are quick, low-fat, sugar-free, keto friendly, etc.), we’ve lost sight of what is important: simple, nutritious foods, and ingredients. I hope and anticipate that with time, our culture comes back to foods and ingredients that are whole and simply sourced. It will benefit not only ourselves but also our environment.

Harvard University provides some helpful resources. »

A Return to Service

Mitchell Brandt, Associate Creative Director

I think 2023 will be the year where people flood back to restaurants for all the reasons we love dining away from home: great service, excellent food, and a memorable experience. We’ve been cooped up for too long, and while restaurants still face struggles, I’m hoping in 2023 we’ll be able to get back to the basics.

Important stats about restaurant experiences. »

Plant-Based Eating Has Deep Roots

Sam Burns, Social Media Specialist

I think plant-based and dairy-free menu offerings will continue to expand into 2023. It’s likely we’ll see a wider variety of these options not only for the vegans and environmental folks, but also for those who are more health conscious and wary of growth hormones or other concerning ingredients (rBGH and the like).

 

Sustainability Is Here to Stay

Betsy DeNuccio, Production/Design Manager

This movement is close to many of us here at IN, but I definitely hope to see a continued rise in sustainable practices. Whether it’s more plant-based menu options, compostable takeout containers, waste diversion, or local/seasonal purchasing, if it’s better for the environment, I’ll go out of my way to support it.

The Foodservice Equipment & Supplies Magazine has an interesting article. »

Creative Customization

Lori Gerdts, Creative Director

Serving unique, signature dishes doesn’t have to be complex. In fact, with all the pressure foodservice operators face, I think we’ll see a lot of creativity based on standard menu items. For example, lots of on-trend flavors can be introduced to guests through more approachable choices. Picture sharable soft pretzels (low labor, high margin) served with a trio of house-made dips like spicy white queso, dill pickle dip, and a stoneground honey mustard.

Check out 2, 3, and 4 on this trends list. »

Buzz-Free and Healthy

Alyssa Lillie, Art Director/Digital Specialist

Ever since the pandemic, people have been looking for ways to improve their health. One path many are taking is to cut down on alcohol and participate in movements like Dry January. I think we’ll be seeing more non-alcoholic options including more creative cocktails and beers on all kinds of menus.

Read what Forbes says. »

TikTok Takes on Foodservice

Beth Lube, Account Director

TikTok is known for making things go viral. When a specific restaurant is the focus of a popular post, they often see a huge boost in traffic. Some TikTok users teach their viewers how to order from “secret menus” or special items like the Pink Drink from Starbucks and the Quesarrito at Chipotle. One way foodservice operations can try to capitalize on the power of TikTok is by participating in some of the viral recipe trends of the moment and offering them as LTOs.

See more from The Food Institute. »

Shareable Experiences

Anita Nelson, President/Owner

With the quick rise of trends like the butter board, people seem to be craving communal experiences after the isolation of the last few years. My prediction is that restaurants will find other ways to tap into this desire — maybe fondue will even make a resurgence. For operators, finding low-labor, unique and sharable menu items will be the trifecta for success.

An interesting piece from The Washington Post. »

Go with Your Gut

Dustin Slowiak, Project Manager

Gut health has been on the periphery of food trends for the last few years, and demand for prebiotic and probiotic foods is still growing. It’s not just kombucha either — ingredients such as asparagus, garlic, leeks, onions, and others can have a positive impact on your gut health. I’d love to see more options in foodservice that satisfy this growing demand. Highlighting dishes that are already beneficial to the microbiome could be a simple first step.

Check out this list of thoughtful trends from LinchpinSEO. »

 

See something you’d like to try or have questions about our predictions?

We’d love to discuss any ways we could help make your 2023 as delicious and profitable as possible. Let’s connect!

The Real Benefits of Instagram Reels

Are Instagram Reels part of your social media content strategy? If not, you may be missing out on a great opportunity to boost your social presence.

Over the past two years technology usage has increased due to the pandemic. More than ever before, people turned to social media applications to communicate with their loved ones, friends and community while still maintaining a safely distance.

One of the social platforms that became very popular at this time was TikTok. With their memorable trending sounds and short creative videos, the platform continues to thrive today. Shortly after TikTok’s success, major competitors were running to catch up to the new social media trend – shorter videos. Meta was the first to reach this goal by launching Reels on Instagram in August of 2020. Since then, Reels have become Instagram’s fastest-growing feature worldwide. This feature has numerous benefits that can help increase your business’s social media presence. Here’s how:

Boost organic discoverability

Although Instagram will never tell us, reels appear to hold higher weight than images and long-form videos within the algorithm – Because of this, it can enable your brand to have a higher chance of being discovered by your ideal customer!

Reach your ideal audience

TikTok skews younger with 60% of users being 16-24 so Instagram Reels are a wonderful way to reach your ideal customer or audience if they are over 25.

Create brand awareness

Reels give you the opportunity to showcase your brand values, products & services and solve problems your audience may be facing. These short videos also give you the chance to engage and communicate 1-on-1 with your ideal customers.

Increase creativity and social media presence

Reels are meant to be fun and artistic while still providing the user with far-reaching video elements that are enjoyable to watch. Additionally, discovering popular sounds/music and trendy concepts can get your creative juices flowing for your next Reel that could go viral!

With our 27 years of experience under our belt, we are always keeping our eye out for the next up-and-coming trends. Stay tuned for our next INdustry trends blog! You Reel-y don’t want to miss it.  

‘EatIN’ Local – Brunch

Welcome back to another ‘EatIN’ Local blog where we share our team’s favorite spots to grab a bite in the Twin Cities metro! Our next category: brunch spots!

Believe us when we say we have a “brunch” of places for you to check out:

“I like the Howe! It has great food and atmosphere. If you’re looking to treat the pup, they have a dog-friendly patio and a dog menu!” -Dustin

“My two favorites are the Colossal Café and The French Hen Café. They both offer great brunch menus along with exceptional service! I usually get the quiche at The French Hen because it is super tasty! The Colossal Cafe also bakes their own bread every day, so it is nice and fresh.” -Jacxl

“I have three go to’s. Hazel’s! Their quiche is soooo yummy, and it’s a new one each week. Red Cow is delicious. They give out complimentary mini donuts and have a beet bloody mary which is tasty! And Stanley’s. I love a big ol’ breakfast burrito.” -Betsy

“I third the Craft & Crew restaurant group (The Howe and Stanley’s). The Block in St Louis Park, Pub 819 in Hopkins and Duke’s in Minnetonka are all part of the Craft & Crew group and do great brunches! Also, Freehouse and 3 Squares, located in Maple Grove, are great. Plus, I always love Nolo’s.” -Maggie

“French Meadow is my favorite! I love their savory pancakes and wide variety of bakery items like their jumbo cinnamon rolls.” -Tori

“ALL brunch spots – ha ha! I’ve been liking Barley + Vine in Lakeville for the southern burb representation! The Creme Brûlée French Toast! And weekend mimosas.” -Alyssa

We could talk brunch spots ALL day, but we want to know what YOUR favorite brunch spots are! Leave us a comment below and try these flavorful brunch places for yourself!

‘EatIN’ Local – Tacos

Welcome to our first ‘EatIN’ Local blog where we share our favorite spots to grab a bite in the Metro!

See what our team has to say for our first category, tacos: 

Nico’s Taco and Tequila Bar in Uptown is a fav for me! I love the patio, and the carnitas taco is probably my favorite, but love their chips/salsas and nachos as well. My favorite marg doesn’t appear to be on their menu, but they have great homemade margaritas! -Maggie

While this is super hard to decide on, I’d have to say Tequila Butcher in Chanhassen. Their house made margarita is so authentic and wonderful tasting! They smoke all their meat in-house so their smoked chicken nachos and tacos are awesome. I really like their Brisket Taco and Shrimp Taco. I’ve also tried the Wet Tacos and they were SO GOOD! -Sam

I love Hamburguesas El Gordo! They have the best carnitas tacos I’ve ever had & delicious spicy salsa. They are also very reasonably priced. -Lily

I would like to add Nixta to the bunch! They are takeout only and make delicious tortillas! You may have seen their tortillas in some co-ops. -Betsy

I enjoy going to Centro as they have great tacos, margaritas and vibes, and they are located next to Indeed Brewing Company and Taproom which is a plus! -Dustin

La Bodega in Saint Louis Park is awesome! You can’t go wrong with their Birria tacos that come with consomé. If you enjoy Mexican corn, I would recommend adding their Esquites to your order. -Kelsey

Jen, our taco-loving Director of Strategy had to separate her favorite taco spots into categories:

Tacos with atmosphere: Lago Tacos in Uptown. Love their outdoor patio and their fried avocados are amazing (beer-battered avocado slices served with queso fresco). Mmmm.

Cheap tacos: Rusty Taco in NE Minneapolis. Favs include the #9 (pork, grilled pineapple, diced onion, cilantro), #8 baja shrimp taco with grilled shrimp, and the Brisket, Egg and Cheese taco from their all day breakfast taco menu. Bonus: great cheap margaritas.

Fish tacos: La Mesa in the Bryn Mawr neighborhood in Minneapolis. Mahi mahi tacos served with citrus slaw, mango salsa, avocado crème and cilantro. Fancy and delicious.

Not a taco taco: Taco Libre – I love the machete. 18” of deliciousness served on a platter that could (should) feed a small group but I’ve devoured it by myself many times.

Now enough about us. What are your favorite taco spots? Share in the comments below! Let’s taco-bout it 😉