Conversations About Southern Food.
conversations about southern food, and really many specialized cuisines, often lead to questions of quality.
When we’re paying over $15 for a meal, we quickly weigh quality more heavily. and yet, we’re all too comfortable with stuffing our face with generic chain food that’s $10 or less.
Makes marketing southern food that much harder: it’s down home food. high price points seem contrite. “elevated southern food” feels like putting lipstick on a pig.
So how do you sell that to the American diner? how do you make them want to come back for more consistently??
no surprise here. but a closer look at the numbers highlight the urgency for new ideas. and since we aren’t expected to find anything with legislation any time soon, it’s on ourselves (even if that means solutions on a smaller-scale for your local community).
the only people who truly know your story are the ones who helped you write it.
it took nearly forever for American restaurants to understand what American customers want, but now they have it right. we yearn for restaurants that are like us: casual, kindhearted, original, and a little too loud.
For me, no internet kept things mysterious and surprising. The most obvious change was that I couldn’t Facebook stalk her. I couldn’t see who she knew, or where she’d been, or whether she trended corny or standoffish in group photos. I could only learn about her through conversation. She drew me a diagram of her family and friends, to help me follow her stories better.