Here are some more restaurant marketing emails I did. This restaurant was a Supper Club style restaurant where dinner was an event, not just something to eat.
I wanted to use the emails to try and build a community and give people something to talk about. It worked. People started joining the list to get the emails every week. Here are three more.
Bold New Quality in Fish Fry
A taste bud tantalizing tour of our new Fish Fry.
I want to take a little time and tell you about what we have going on with our famous fish fry. It has always been good, but now we’ve taken it up a notch. We tightened up our tolerances, fine tuned our consistency, and started using better product.
First let me explain our coleslaw. This is not purchased from a food service provider or made in bulk several days before like some of our competition. Our coleslaw is made fresh everyday and on our busy fish fry Friday, it is made fresh just about every 45 minutes. We won’t serve you a soupy sloppy mess just because it’s part of the side dish to the fish. It has a light crunch perfectly mixed in a sauce of our own recipe. We take as much care and put as much thought into our slaw as we do in our fish.
We also take as much care in preparing something as simple as our tartar sauce as we do with the coleslaw or fish for that matter. Have you ever noticed tartar sauce that seems too thin and when you put it on a plate it runs all over. Well that is from not using high quality mayo or salad dressing. Many restaurants, if they even make their own, try a and save a couple bucks by using sub par products. Shortly after mixing, the consistency of the sauce starts to fall apart and becomes runny. We use only the highest quality product in our sauces. These sauces will stay thick and rich even when spooned on to a plate. Almost to the consistency of a nice thick potato salad.
By the way this is the same product we use in our coleslaw to maintain the crunch.
Now if we take that care in our slaw and tartar, what does the prep procedure look like for our fish.
First, We’ll travel back one day when we begin our thawing process. You might say frozen fish isn’t as good as fresh, but this is not entirely true. The fish we buy is flash frozen on the ship only moments after the catch. The flash freezing process locks in most of the flavor so your fish tastes better than the often advertised fresh. Think about it. Fish that has not been flash frozen at sea was probably iced down, but it is several days old as it travels from ship to restaurant.
When thawed, the fish is dried and portioned. When your order comes in, we dip it in our own secret batter and fry. The fish is done in minutes with a light beer batter crust on the outside and a moist and flaky fish inside.
The total plate; a perfect combination of a seasoned fish balanced with a cold coleslaw and tartar sauce, a slice of chilled lemon, perfect fries or potato pancakes, and topped of with a moist buttered bread. The Milwaukee fish fry Friday doesn’t get any better than ours.
It’s severed six days a week. Stop in anytime and indulge yourself.
The Beautiful Game of Food
Sometimes Food is a Game Played Between Creators and the Enjoyers
This may be hard to explain, but what the heck; I’m going to give it a try.
In any good game you need at least two teams. As it goes for the game of food, the game is a contest between the creators and the connoisseurs.
The creators first size up their opponents and strategize a meal to leave even the most scrutinizing of taste buds craving more … to leave the connoisseur utterly speechless in response to the meal they have been served. A meal so fine you cannot fathom the process and care the chef took to prepare.
The game for the connoisseur? Scrutinize every last detail.
“I’ve had this before.”
“Nice try, but average at best.”
They put up their line of defense just waiting to be shaken or shattered by what the chef has to offer.
This is a game not played by people who eat to live, but a game played by people who live to eat!
The chef first sends a beautiful plate of Caliamari as an appetizer. Perfectly done, drizzled lightly with Parmesan Cheese, and served with a side of rich and decadent Marinara Sauce.
The connoisseur tastes.
The cool marinara blends perfectly with the piping hot and flaky breading; the contrast brings it to the perfectly contracting temperature and texture. It’s a beautiful balance of hot and cold; sweet and savory.
The plate is gone before you know it.
One point for the chef.
The kitchens next move. Some beautiful bone-in ribeye steaks. A slab of butter slowly drips off the side as they let the scrumptious chunk of meat rest to perfection. A slight breath and sigh before cutting in. The first bite almost melts in their mouth. When cooked to perfection meat needs nothing more than just salt and pepper to extract the natural flavors. Every bite is an explosion of flavor.
They instantly submit to the kitchens victory and sit back to enjoy the rest of their meal. Defense down; simply submitting to every bit of love and passion the chef can put into the food.
Is this a story of any restaurant?
No!
This is story that only plays out at the best restaurants in the world … and Diamond Jim’s Tower Restaurant and Bar. They live to entertain … to tantalize … and to seduce you with food.
Every dish on the menu scrutinized to bring you the very best experience. A savory contrast in hot and cool … sweet and sour … tangy and smooth.
Come on Saturday and stay for the live music. Not many restaurants anymore take the time of effort to give you a full evening of entertainment.
They do. And, they strive to make it better every week.
Tale of a Young Girl
Sometimes a direction in life comes from quick moments of decision.
Today I’m going to tell you a story of a young girl … Only sixteen years of age … Full of eagerness only the young can muster.
Her and her sister grew up helping their grandmothers bake. They often foraged in the yard for walnuts to use in their baking creations.
She started out a server at a restaurant where she worked from the age of 14 to 16.
One day, when she was sixteen, one of the cooks didn’t show and she volunteered to take his place.
They said, “What do you know about cooking?”
She looked them square in the eye, “Well, I think I know quite a bit.”
“I’ve been working here two years and I know my way around a kitchen pretty well.” She exclaimed.
They gave her a shot.
And, they showed her how to make Banana Creme pie as well as their signature soups and other dishes.
Over the years she added love and tweaked the recipe from what she learned from her grandmothers until she came up with her own Banana Creme pie.
Now Sue is at the Tower making her own signature edition of that amazing creme pie. A recipe that was in the making since she was a young girl.
In a previous email, I described the deliciousness of the pie, but never revealed until now the care and process she goes through to bring you her masterpiece.
First, she starts with the crust which is made fresh everyday with only whole ingredients. No store bought fillers or additives.
Then, when you place your order the rest of the piece is assembled only minutes before it hits your table.
Once they are peeled, bananas start to loose their freshness. To insure each on of you get the very best quality money can buy, it’s only after you place your order are the bananas peeled and the pie is completed carefully … Piece by piece.
Finally, the topping added to create a rich billowy decedent mound of the desert.
Please enjoy.