http://www.reddit.com/r/food/comments/fk0un/does_anyone_know_something_to_make_out_of/

Note: Offer does not apply to sale items or wholesale items. Hurry, this offer expires 3/2/11.

The concept is very cool. A business sells discounts through Groupon and the “groupon” is only activated when they have received a specific number of buyers. You can watch the number of groupons sold change as the days of the deal go by.  Some businesses reported expecting to sell 500 groupons but in fact sold over 2000! This may not be the average but the potential is huge. One of the best parts of the program is the fact that they “feature” your offer which calls attention to your offer. The Groupon team will write the copy and setup the offer for you at no charge. You supply information about your business, what you want to offer and some photos if applicable and they do the rest. Not bad, no outlay of advertising dollars until you see results. This is almost unheard of these days!

And apparently, the Groupon team is very choosy about who they feature because you don’t pay until they sell your groupons. Now you ask, “What does it cost when the deal is done?” I don’t know. You have to fill out a online form for someone to contact you and since it doesn’t fit in our market we will not be taking advantage of it.

Keep in mind if you decide to do this, coupons and discounts should be based on consumer perceived value. Do your research and compare to similar products/dishes. Something priced too low could be perceived as cheap or low quality. Something priced too high for the perceived value may sell to a few consumers but you will miss most of your target market. The difficulty with perceived value is that it means something different to different people. Don’t do what FTD (the florist) did and jack up the price then give a discount. Oh, yes they did! Consumers are savvy buyers these days so keep it real.

http://recipes.howstuffworks.com/10-foods-for-a-better-sex-life9.htm

http://www.punny.org/money/stealing-restaurant-condiments-its-time-to-settle-an-age-old-debate/

So my suggestion to our private label customers is to make them available for sale at a modest price. I think customers are less likely to put a whole bottle of hot sauce or steak sauce in their pocket or purse anyway but at least this way you have you are advertising your restaurant in their home 24/7.  I think people are happy to pay for something they like and has value to them.

comments: I just want to tell you how much I enjoy your sauces.  I’ve recently been diagnosed with type 2 diabetes so every morning I have a 2-egg white omelet. I believe I have had almost 90 consecutive days of omelets! It becomes harder each day to get excited about breakfast.  But your hot sauces have really given me something to look forward to each morning, jazzing up the otherwise mundane eggs! Tomorrow I’m trying the Hammerhead Pepper Sauce (oo-wee!!). Thanks so much for saving me!–  Mike from New Jersey

Thank you Mike for your kind comment.

http://www4.wsvn.com/news/articles/local/MI128115/

Want to try private label for your restaurant? I’m not saying bring your brand to the grocery store. Not yet anyway. But obviously it works or you wouldn’t see them in the grocer. Start small by selling your private label brand in your restaurant. Then expand to local meat markets, small grocery markets and maybe privately owned convenience stores in gas stations.

“If you can’t get the people to come to the restaurant…bring the restaurant to the people!”

This is a natural step for Guy Harvey, Inc. with his connection to marine life and Captain Foods’ connection to gourmet seafood sauces. The products are scheduled for release by July 2009. The variety hasn’t been announced yet, rest assured the items will be a brilliant blend of art and taste creating a collectors collection that will taste as good as it looks, literally.

Guy Harvey is a unique blend of artist, scientist, diver, angler, conservationist and explorer, fiercely devoted to his family and his love of the sea. Guy initially opted for a scientific education, earning high honors in Marine Biology at Aberdeen University in Scotland in 1977. He continued his formal training at the University of West Indies, where he obtained a Doctorate in Fisheries Management.

Douglas Feindt, President of Captain Foods, Inc. is very excited about this new endeavor. Doug studied Marine Science in Florida. Born and raised in South Florida and a sea captain for the past 20 years, he too has a genuine love for the sea. Creating his sauce recipes in the ships galley was the first step toward his successful flourishing gourmet food company.

Together they hope to bring joy of cooking and an understanding of the sea to everyone. Captain Foods, Inc. celebrates their 15^th year in business this year.

Tammy Bowen

Sales and Marketing Director

Captain Foods Inc

800-749-5047

www,captainredbeard.com