January 6, 2025 • 28 mins
12 Strategies to Market Homemade Food Online
"12 Strategies to Market Homemade Food Online"Are you ready to take your homemade food business to the next level? In this episode, we’re diving into 12 powerful strategies to market your homemade food online and reach a wider audience. Whether you’re selling baked goods, sauces, jams, or other delicious creations, these tips will help you attract customers and grow your brand in the digital space.We’ll cover:
Become a supporter of this podcast: https://www.spreaker.com/podcast/marketing-food-online-food-entrepreneur--2797701/support.
"12 Strategies to Market Homemade Food Online"Are you ready to take your homemade food business to the next level? In this episode, we’re diving into 12 powerful strategies to market your homemade food online and reach a wider audience. Whether you’re selling baked goods, sauces, jams, or other delicious creations, these tips will help you attract customers and grow your brand in the digital space.We’ll cover:
- How to create an engaging social media presence that captures your audience’s attention.
- The importance of building a user-friendly website with clear product descriptions, pricing, and easy purchasing options.
- Why professional food photography can elevate your brand and drive more sales.
- The best ways to use email marketing to stay connected with your customers and promote seasonal offers.
- How to optimize your business for local SEO to ensure nearby customers can easily find you online.
Become a supporter of this podcast: https://www.spreaker.com/podcast/marketing-food-online-food-entrepreneur--2797701/support.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
All right, let's dive into the wild world of selling
home cooked meals online. We're dissecting a YouTube video, you know,
one of those how to things called twelve proven strategies
to advertise your home cooked meals. It's got this catchy
subtitle too, market a food product online. Gotta love those
all caps gotchi for sure. So it's from a channel
called get this Marketing Food Online Straightforward. Our host this
(00:24):
Damien Roberti. He claims he's raked in over one point
two million dollars just selling snacks and candy online.
Speaker 2 (00:32):
Wow, that's that's quite a claim.
Speaker 1 (00:35):
Yeah, it kind of makes you wonder, right, is this
guy the real deal or is it all just you know,
a sugar rush.
Speaker 2 (00:40):
Well, it's always wise to approach these success stories with
a healthy dose of skepticism.
Speaker 1 (00:44):
Right, Oh, absolutely.
Speaker 2 (00:45):
But you know, even if someone's not a multimillionaire guru,
there's often valuable nuggets you can pick up.
Speaker 1 (00:50):
Yeah.
Speaker 2 (00:51):
Yeah, And to be fair to Damien, fourteen years in
the business, that suggests he's probably picked up a thing
or two along the way.
Speaker 1 (00:57):
True. True, So let's unpack these twelve strategies and see
what we can learn. You know, for anyone out there
dreaming of turning their kitchen creations into a booming online business.
What do you say?
Speaker 2 (01:11):
Let's do it all right?
Speaker 1 (01:12):
So, right off the bat, Damien hits us with the
legal stuff, not the most glamorous parts, oh I know,
but essential nonetheless, right, absolutely crucial. He really stresses, like
from the get go, you got to wrap your head
around these cottage food laws and whatever those crazy local
regulations are.
Speaker 2 (01:29):
Wherever you are, definitely, because those regulations they can be
a real mindfield.
Speaker 1 (01:33):
Oh tell me about it.
Speaker 2 (01:34):
They can dictate everything like literally what you're allowed to sell,
where you can sell it from, even sometimes how you're
allowed to sell it.
Speaker 1 (01:41):
Crazy.
Speaker 2 (01:42):
You don't want to spend weeks perfecting your grandma's secret
cookie recipe only to find out, whoops, you can't legally
sell it online in your state.
Speaker 1 (01:51):
Ugh, talk about a recipe for disaster exactly. And it's
not just what you're baking, right, I mean, this video
it points out all sorts of stuff, like there's labeling requirement,
whether you can you know, hit up the local farmers market, yeah,
or if you're stuck with just the online world. And
then there's the whole licensing nightmare.
Speaker 2 (02:07):
Oh yeah, licensing is a whole other beast. And here's
the thought. You know, Damien's video is clearly targeting like
a US audience, right, makes sense, But for our listeners
all over the world, you gotta remember those regulations. They're
going to be totally different depending on where you are,
oh for sure. And if you're thinking of shipping internationally,
forget about it. That's like next level legal hurdles.
Speaker 1 (02:31):
Good point, good point. All right, so legal stuff is
squared away, You're in the clear. Next up, Damien says,
you gotta know your foodie love that it's all about
like pinpointing your target audience. He throws out some examples
busy professionals, families, those folks with dietary restrictions.
Speaker 2 (02:48):
Yeah, I mean it's tempting, right, especially when you're starting
out to try and be everything to everyone. Oh yeah,
but the reality is if you try to appeal to
like the entire universe, you might end up appealing to
no one.
Speaker 1 (03:00):
It's so true. You got a niche down, right.
Speaker 2 (03:03):
You got a niche down He gives a great example.
He talks about let's say you make amazing gluten free brownies,
but you're not really catering your message to the gluten
free crowd. They're just going to scroll right past you
on their way to the next bakery that you know
gets them.
Speaker 1 (03:16):
It's all about speaking their language.
Speaker 2 (03:18):
Exactly, so knowing your foody. It's not just about demographics.
It's about understanding what makes them tick. You know, what
are their needs, their pain points. Why are they choosing
to buy home cooked meals online in the.
Speaker 1 (03:31):
First place, Convenience supporting small businesses. Maybe they just can't
resist a good homemade pie.
Speaker 2 (03:37):
Could be all of the above. The key is to
figure out what motivates your specific foodie and then you know,
tailor your message to resonate with them.
Speaker 1 (03:45):
All Right, so you've got the legal stuff figured out,
you know who you're baking for checking. Now it's time
to build that online empire. Damien's third strategy is building
your online home. And here's where things get interesting. He's
a big proponent of building your own website, even though
he admits he's a little.
Speaker 2 (04:05):
Uh how did he put it, hesitant?
Speaker 1 (04:07):
Yeah, hesitant about hiring it out. He's all about that
DIY life. What do you make of that?
Speaker 2 (04:13):
That's a good point. It's a classic debate, right DIY versus.
Speaker 1 (04:15):
Going pro totally.
Speaker 2 (04:17):
On the one hand, website builders these days they're so
user friendly and you can save a ton of money
not having to hire a developer. Sure, But on the
other hand, you know, professional they bring that expertise. They
know about design, they know how to optimize for SEO,
all that technical stuff that can make your head spin.
Speaker 1 (04:31):
Yeah. Plus they probably have a better sense of what
actually converts those website visitors into paying customers.
Speaker 2 (04:38):
Absolutely, so, whether you go DIY or get some help,
Damien lays out some must haves for your website. You
got to have those mouthwatering photos obviously.
Speaker 1 (04:45):
Oh for sure.
Speaker 2 (04:46):
We all eat with our eyes first.
Speaker 1 (04:47):
Right, Yeah, food porn it's a thing.
Speaker 2 (04:51):
It is a thing. But he also stresses like clear
descriptions upfront, pricing, easy checkout process, a spell out those
delivery details.
Speaker 1 (05:02):
With heart and stuff.
Speaker 2 (05:02):
He even mentions having a blog, which you know, that's
a good way to share recipes, connect with your audience
and boost your SEO SEO.
Speaker 1 (05:10):
There's that acronym again. I always feel like I need
a decoder ring for all this marketing jargon.
Speaker 2 (05:15):
You we both, but basically it's all about making sure
your website shows up when people search for, you know,
whatever deliciousness you're selling.
Speaker 1 (05:24):
Smart, So it's not just about having a website, it's
about having a website that actually works for you exactly.
Speaker 2 (05:29):
Now alongside your website, Damian's a big fan of social media,
especially the visually driven platforms like Instagram, Facebook.
Speaker 1 (05:37):
Oh yeah, those are no brainers for food businesses, right.
Speaker 2 (05:40):
It's all about those drool worthy photos and videos, and
he specifically calls out TikTok TikTok.
Speaker 1 (05:46):
Huh interesting, isn't that mostly like dance challenges and teenagers?
Speaker 2 (05:50):
Well, it started that way, but it's become so much more,
and for food businesses it could be incredibly powerful. Think
about it. You can showcase product creation.
Speaker 1 (06:00):
Process ooh like behind the scenes action exactly.
Speaker 2 (06:05):
Or you can offer quick and easy recipe ideas using
your products and the algorithm it loves food content, so
you have good chance of reaching a wider audience.
Speaker 1 (06:14):
Makes sense. So you've got the website or rocking social media.
What else is in this online empire of ours?
Speaker 2 (06:19):
Well? Damian also mentions e commerce platforms like Etsy.
Speaker 1 (06:23):
And eBay, ah, the online marketplaces exactly.
Speaker 2 (06:26):
He sees those as good starting points, especially if you're
feeling overwhelmed by the whole website thing.
Speaker 1 (06:30):
Yeah, they provide that built in structure, right, so you
can just focus on crafting those irresistible product descriptions and
perfecting your food photos exactly.
Speaker 2 (06:39):
But he does have a word of caution about Amazon.
He advises against starting there too early.
Speaker 1 (06:44):
Really, why is that? He doesn't really go into detail
in the video.
Speaker 2 (06:47):
Yeah, he just kind of throws it out there. It's like, oh,
and by the way, avoid Amazon, but it doesn't really
explain why.
Speaker 1 (06:52):
Hmmm, that's kind of frustrating. I'm curious now. Is it
because Amazon is just like super competitive or maybe their
fees are outrageous for food sellers.
Speaker 2 (07:03):
It's a good question. Maybe we'll uncover some clues as
we dig deeper into his other strategies.
Speaker 1 (07:08):
All right, so we've got the legal stuff, the audience targeting,
the online home base.
Speaker 2 (07:13):
The foundations are laid.
Speaker 1 (07:14):
Now get this. Damien's fourth strategy is wait for it,
email not dead yet.
Speaker 2 (07:21):
I know, right in this age of instant messaging and
social media, email almost feels like a relic of the.
Speaker 1 (07:27):
Past, right, like a handwritten letter or something.
Speaker 2 (07:29):
But Damien sys it's still a powerful tool, especially for
building those long term relationships with your customers.
Speaker 1 (07:35):
Well. Interesting, I admit I've kind of neglected my email
list lately.
Speaker 2 (07:38):
He do, But he makes a good point. Think about it.
People who visit your website, they can browse, they can
leave no strings attached. But with email, you've got their
direct attention. They've opted in there saying hey, I'm interested
in what you have to offer.
Speaker 1 (07:52):
That's a good way to put it.
Speaker 2 (07:53):
He suggests offering some kind of incentive to entice people
to sign up, like maybe a discount on their first
Oh Smart or a free e cookbook with your favorite recipes.
Speaker 1 (08:03):
I love that. And then once you have them on
your list, you can keep them in the loop, right,
new product announcements, special offers, maybe even some behind the
scenes glimpses into your culinary world.
Speaker 2 (08:13):
Exactly. It's about nurturing that relationship, keeping your brand top
of mind.
Speaker 1 (08:18):
So it's not just a sales tool. It's like a
community building tool.
Speaker 2 (08:21):
I like that. It's like you're inviting people into your kitchen,
sharing your passion for food.
Speaker 1 (08:26):
Okay, I'm starting to see the light. Maybe I need
to revive my email list after all.
Speaker 2 (08:30):
It's worth considering.
Speaker 1 (08:31):
But first, let's tackle this next beast strategy Number five,
Brace yourselves SEO. Beyond the acronym ah SEO.
Speaker 2 (08:41):
Those three little letters that can strike fear into the
hearts of even the most seasoned marketers.
Speaker 1 (08:46):
Tell me about it. I always feel like I need
a PhD in computer science just to understand the basics.
Speaker 2 (08:50):
It can see you overwhelming, But Damian he does a
decent job of breaking it down into bite sized pieces.
Speaker 1 (08:57):
Thank goodness.
Speaker 2 (08:58):
He explains the concept of using targeted keywords, which are
basically the words that people actually type into search engines.
Oh okay when they're looking for, you know, whatever deliciousness
you're selling. Like. For example, if you're all about those
homemade cookies, you'd want to use phrases like homemade cookies
online in your website, content, in your product descriptions.
Speaker 1 (09:17):
Got it. So it's all about speaking the search engines
language exactly.
Speaker 2 (09:21):
You're helping them connect the dots between what people are
searching for and what you're offering.
Speaker 1 (09:25):
Makes sense, But it can't be as simple as just
stuffing your website with keywords that would sound super awkward
and robotic.
Speaker 2 (09:32):
You're right, Damien emphasizes that it needs to sound natural,
you know, appealing to humans as well as search engines.
He also talks about the importance of having a blog
with you know, fresh content, maybe those recipes you were
talking about. It keeps those search engines coming back for more,
which can boost your rankings.
Speaker 1 (09:50):
So it's like feeding the Google monster with delicious content exactly.
Speaker 2 (09:55):
And here's a thought. While Damien gives a good overview,
I'm wondering if there are like SEO tools specifically for
food businesses, you know, maybe something that helps you identify
the most popular search terms for your niche or your location.
Speaker 1 (10:10):
Interesting. That's a great question. Maybe there's a whole other
deep dive lurking in there. Definitely, But for now, let's
move on to strategy number six, which comes with a
warning label paid ads Proceed with caution.
Speaker 2 (10:22):
He's definitely not advocating for just throwing money at ads blindly.
Speaker 1 (10:26):
Which is good because I've heard some horror stories about
people spending a fortune on ads and getting absolutely no results.
Speaker 2 (10:32):
Oh yeah, it happens all the time, and it could
be a real money pit if you don't know what
you're doing.
Speaker 1 (10:36):
So what's the key to not getting burned by those
paid ads?
Speaker 2 (10:40):
Well, Damien explains the pay per click model, which basically
means you pay every time someone clicks on your ad,
whether they buy something or not.
Speaker 1 (10:47):
Oh okay, so you could be paying for clicks that
don't lead to any actual sales exactly.
Speaker 2 (10:52):
So imagine you're selling those amazing gluten free brownies and
someone searches for gluten free desserts. Your ad pops up,
they click.
Speaker 1 (11:00):
It, and bam, you get charged exactly.
Speaker 2 (11:02):
Even if they decide to go with another bakery.
Speaker 1 (11:04):
Ouch. So you got to be strategic about those ads, right, Absolutely.
Speaker 2 (11:08):
You need to target them carefully, make sure your website
is compelling enough to convert those clicks into sales, and
track your results like a hawk track check track.
Speaker 1 (11:17):
I'm sensing a.
Speaker 2 (11:18):
Theme here, Definitely a theme. Data is your friend, remember right, right?
Speaker 1 (11:23):
So what kinds of paid ads are we talking about?
Speaker 2 (11:25):
Well, Damien mentions a few. There's Google ads, which are
great for targeting specific search terms like you know, gluten
free brownie's near me.
Speaker 1 (11:33):
I've definitely clicked on those before me too.
Speaker 2 (11:36):
And then there are Facebook and Instagram ads, which allow
you to target based on demographics, interests, and even behaviors.
Speaker 1 (11:42):
Wow, that's pretty specific.
Speaker 2 (11:44):
It is and Damien seems particularly fond of Facebook ads.
He claims they've been really effective for his business, So
you know, maybe there's.
Speaker 1 (11:52):
Something to that interesting. Maybe you should dedicate a whole
episode to just Facebook ads.
Speaker 2 (11:56):
We could. There's a lot to unpack there. He also
gives a shout out to Pinterests, which makes sense. You know,
Pinterests is all about visual inspiration.
Speaker 1 (12:03):
Oh yeah. People go to pinterest to dream about their
perfect kitchen, their dream wedding cake, their ultimate travel itinerary exactly.
Speaker 2 (12:11):
So if you can capture their attention with drool worthy
photos of your culinary creations, you might just land a sale.
Speaker 1 (12:18):
Makes sense. So the takeaway here is paid ads can
be a.
Speaker 2 (12:22):
Powerful tool if you know how to wield them.
Speaker 1 (12:24):
Exactly, But you got to do your research, choose the
right platforms, and track those results like a detective on
a case. All right, So we've covered legal stuff, defining
your audience, building your online home base, email marketing, SEO,
and now paid ads.
Speaker 2 (12:41):
We're making progress, we are.
Speaker 1 (12:42):
But we're just getting started. Stay tuned for Part two,
where we'll dig into Damien's remaining strategies, including some intriguing
tips on influencer marketing. The art of crafting irresistible food porn.
Speaker 2 (12:54):
Oh can't wait for that one.
Speaker 1 (12:55):
And we'll tackle that mysterious Amazon question. Why is Damien
so hesitant about that platform?
Speaker 2 (13:01):
We're on the case, all right, Welcome back. We just
finished diving into the first half of Damien's twelve strategies
for marketing those amazing home cooked meals online.
Speaker 1 (13:10):
So much good stuff already, from navigating the legal maze
to building your online home and of course, who could
forget email. It's not dead yet.
Speaker 2 (13:19):
Definitely not dead. But now we're getting into the really
fun stuff, you know, the strategies that tap into the
power of other people.
Speaker 1 (13:26):
Oh yeah, like influencer marketing and those all important customer reviews.
Speaker 2 (13:30):
Exactly. It's all about that social proof, right, Yeah, We're
more likely to try something if we see others enjoying
it recommending it. But before we get into those, let's
circle back to Damien's seventh strategy, the one he calls
food porn. It's a thing.
Speaker 1 (13:43):
Okay, I gotta admit that one definitely caught my eye,
and you know he's not wrong. In the online world,
presentation is everything.
Speaker 2 (13:50):
It's true, you could have the most incredible recipe but
if your photos look bland, people are just going to
scroll right past.
Speaker 1 (13:56):
Goodbye deliciousness exactly.
Speaker 2 (13:59):
And it's not just about pretty pictures, you know. Damien's
talking about high quality photography and videography that really captures
the essence of your food.
Speaker 1 (14:06):
Oh, I get it, like the textures, the colors, the
steam rising off of freshly big pie.
Speaker 2 (14:11):
Yes, making people feel like they can almost taste it
through the screen. It's an art form, it really is.
And he specifically recommends using TikTok for showcasing product creation
and usage ideas.
Speaker 1 (14:23):
TikTok Hmmm, isn't that mostly like dance trends?
Speaker 2 (14:27):
And you know, well, yeah, it started that way, but
it's evolved so much. It's a powerful platform for food businesses.
Speaker 1 (14:33):
Okay, I'm intrigued.
Speaker 2 (14:35):
Think about it.
Speaker 1 (14:36):
Huh.
Speaker 2 (14:36):
You can show behind the scenes action, like how you
make your famous cookies from scratch, or you can offer
quick recipe ideas using your products, like three ways to
use our delicious maren Aero sauce.
Speaker 1 (14:48):
Oooh I like that.
Speaker 2 (14:49):
And the algorithm loves food content, so you have a
good chance of reaching a wider audience.
Speaker 1 (14:54):
That's smart. So we've got the website we're rocking social media.
Now we're TikTok starts. Okay, now let's talk about these
in influencers. Damien's eighth strategy is collaborate with influencers or bloggers.
I gotta be honest, I'm a little skeptical about this one.
Speaker 2 (15:09):
I get it. It seems like everyone and their dog
is an influencer these days.
Speaker 1 (15:14):
Exactly, how do you even know who to trust?
Speaker 2 (15:16):
Right? And how can you be sure it's a worthwhile investment?
Those are valid concerns, but Damien acknowledges that it's not
as simple as just partnering with anyone who has a
lot of followers. He emphasizes finding influencers who are a
good fit for your brand, you know, whose audience aligns
with your target market.
Speaker 1 (15:34):
So it's about strategic partnerships, not just chasing after the
biggest numbers.
Speaker 2 (15:38):
Exactly, he suggests exploring micro influencers. Micro influencers, Yeah, they
often have smaller followings, but they tend to have higher
engagement rates and a more niche focus.
Speaker 1 (15:48):
Okay, that makes sense.
Speaker 2 (15:50):
So, for example, if you're selling gourmet dog treats, partnering
with a beauty influencer with millions of followers probably wouldn't
be the best move, even though they have a huge reach.
Speaker 1 (15:59):
Yeah, their audio is probably more interested in lipstick than
dog biscuits.
Speaker 2 (16:03):
Exactly. You'd be better off finding a micro influencer who
focuses on you know, pet care or healthy dog food.
Speaker 1 (16:10):
Their followers are already primed to be interested in what
you're selling precisely.
Speaker 2 (16:14):
Yeah, and Damien also talks about collaborating with food bloggers,
you know, for reviews in recipe development.
Speaker 1 (16:20):
Oh yeah, that's a great idea. Food bloggers already have
that established community of food enthusiasts.
Speaker 2 (16:26):
And those communities trust their recommendations.
Speaker 1 (16:28):
It's like getting a stamp of approval from a trusted.
Speaker 2 (16:31):
Source, exactly, and it goes beyond just exposure. How so, well,
think about it, those recipe collaborations, they can give you
content for your own website and social media.
Speaker 1 (16:41):
Oh that's smart. So it's like a double whammy.
Speaker 2 (16:43):
And don't forget about local influencers.
Speaker 1 (16:45):
Oh right. They might not have a global following, but.
Speaker 2 (16:48):
They could be huge for building a strong presence in
your community. Imagine partnering with a local food blogger who
hosts like farmers' market tours or cooking classes, they could
introduce your product to a whole new audience.
Speaker 1 (17:01):
Okay, that's brilliant. So influencer marketing, it's not just about
big names and huge followings. It's about finding those taste
makers who have a genuine connection with your target audience.
Speaker 2 (17:12):
Well said.
Speaker 1 (17:13):
Okay, we've talked visuals, we've talked influencers. Now let's get
to those customer reviews. Damien's ninth strategy is all about
leveraging customer reviews and testimonials.
Speaker 2 (17:23):
It's powerful stuff.
Speaker 1 (17:24):
I know, right, we all know how influential reviews are
these days. I mean, whether you're buying a new gadget
or trying a new restaurant, you always check the reviews.
Speaker 2 (17:32):
Right always. It's like our digital word of mouth exactly.
Speaker 1 (17:36):
And Damien says it's not enough to just hope that
customers will leave reviews on their own. You got to
actively encourage them.
Speaker 2 (17:41):
He suggests following up with emails after a purchase. Maybe
include a little card in your packaging with a QR
code that links to your review page.
Speaker 1 (17:50):
Oh I like that, that's clever.
Speaker 2 (17:52):
You can even offer a small discount on their next
order if they leave a review.
Speaker 1 (17:56):
It's all about making it easy for them and showing
them that you value their feet.
Speaker 2 (18:00):
And once you have those reviews, don't just let them
sit there gathering dust.
Speaker 1 (18:04):
Right, what do we do with them?
Speaker 2 (18:06):
Damien talks about weaving them into your marketing material. Oh,
I see, Sprinkle some glowing reviews into your product descriptions
on your website, highlight customer photos on Instagram.
Speaker 1 (18:17):
So it's like social proof on steroids exactly.
Speaker 2 (18:21):
Those authentic voices are so much more persuasive than anything
you could write yourself.
Speaker 1 (18:25):
All right, so we've got those drool worthy visuals, we've
got influencers spreading the word, and we've got happy customers
singing our praises.
Speaker 2 (18:34):
Sounds like we're on a roll.
Speaker 1 (18:35):
We are. But what's next on Damien's marketing menu?
Speaker 2 (18:38):
Well, what's a marketing strategy without a little incentive. His
tenth strategy is sweet deals and discounts, And I think
that one speaks for itself.
Speaker 1 (18:47):
Oh yeah, everyone loves a good deal, especially when it
comes to those delicious homemade treats. But you know, discounts
can be tricky. You don't want to devalue your products
or train customers to only buy when there's a sale.
Speaker 2 (18:59):
You're absolutely right. It's a delicate balance.
Speaker 1 (19:01):
So how do we walk that tightrope?
Speaker 2 (19:03):
Well, Damien sees discounts as a way to you know,
entice new customers, reward loyal ones, and even create a
sense of urgency. He throws out some ideas like first
purchase discounts or a rural program. So if you get
a friend to buy something, you both get a discount.
And of course you've got those seasonal promotions.
Speaker 1 (19:22):
Yeah, like pumpkin spice everything in the fall or peppermint
Bark for the holidays.
Speaker 2 (19:26):
Exactly keeps things interesting. And you know, discounts don't always
have to be about slashing prices.
Speaker 1 (19:32):
Oh interesting.
Speaker 2 (19:33):
You can get creative. You can bundle items together at
a reduced price. You can offer a free gift with
a purchase. You can create a loyalty program where customers
earn points for every purchase.
Speaker 1 (19:42):
Oh, I love loyalty program me too.
Speaker 2 (19:45):
It's all about finding those creative ways to reward your
customers and keep them coming back for more.
Speaker 1 (19:50):
Okay, so we've got those enticing discounts in place.
Speaker 2 (19:53):
What's next, Well, Damien circles back to the visual side
of things with his eleventh strategy, pres and tape matters.
Speaker 1 (20:01):
And he's not just talking about those drool worthy food photos, right, Nope.
Speaker 2 (20:05):
This time, it's about the whole presentation of your brand.
Speaker 1 (20:08):
Okay, I'm listening.
Speaker 2 (20:09):
Your logo, your packaging, the colors you use, the fonts
you choose, It all contributes to the overall feel of
your brand.
Speaker 1 (20:17):
It's like choosing the perfect outfit for your culinary creations.
Speaker 2 (20:20):
Love that analogy, and you know it's not just about aesthetics.
Practicality matters too.
Speaker 1 (20:26):
Of course.
Speaker 2 (20:27):
Your packaging needs to protect your food during delivery, keep
it fresh, and comply with all those labeling laws we
talked about earlier. He even suggests thinking about how the
packaging feels when the customer opens it, you know, that
first impression.
Speaker 1 (20:39):
It's all about the details exactly.
Speaker 2 (20:41):
Those little touches can make a big difference.
Speaker 1 (20:43):
All right. So we've covered visuals, influencers, reviews, discounts, presentation.
That brings us to the final strategy in this part
of our deep dive, and I have a feeling it's
not going to be everyone's favorite.
Speaker 2 (20:55):
You're probably right.
Speaker 1 (20:56):
Hit me with it.
Speaker 2 (20:57):
Damien's twelfth strategy is data is your friend, and I
can already hear the groans from those who aren't exactly
number crunching enthusiasts.
Speaker 1 (21:06):
I'll admit I'm not the biggest fan of spreadsheets and
graphs myself.
Speaker 2 (21:09):
Me neither. But Damien really stresses the importance of tracking
your marketing efforts, you know, even if it's just the basics.
Speaker 1 (21:16):
Okay, so what are the basics?
Speaker 2 (21:18):
He recommends using tools like Google Analytics to keep an
eye on your website traffic. You know, see where people
are coming from, what pages they're visiting? Right, Social media
and insights so you can see how people are engaging
with your content, are they liking? Commenting? Sharing? And email
marketing reports to see like are people even opening your emails?
(21:38):
Are they clicking on the links?
Speaker 1 (21:40):
Okay? That sounds like a lot to keep track.
Speaker 2 (21:41):
Of it can be, but even just looking at those
basic metrics can give you so much valuable information, like
what well, you might discover that your Instagram posts are
getting way more engagement than your Facebook posts okay, or
that your email subscribers go crazy for your seasonal promotions.
It's like having a secret decoder ring to unlock the
(22:03):
mysteries of what makes your customers kick. I like that
and once you have that knowledge, you can tailor your
marketing efforts to better resonate with their interests and behaviors.
Speaker 1 (22:15):
So it's not about being a math whiz or anything.
It's about using data as a guide exactly. All right,
final stretch. Welcome back for the last leg of our
deep dive into Damian Roberti's twelve strategies for marketing home
cooked meals online.
Speaker 2 (22:30):
We've covered a lot of ground, haven't we.
Speaker 1 (22:32):
We have from those nitty gritty legal details to the
power of you know, making your food look absolutely irresistible online.
Speaker 2 (22:40):
The food porn, as Damien so eloquently.
Speaker 1 (22:43):
But exactly. But we left off with a bit of
a cliffhanger. We did remember Damien's warning about Amazon. He's like,
don't even think about starting there, but he didn't really
explain why.
Speaker 2 (22:52):
Yeah, that was kind of a head scratcher, it was.
Speaker 1 (22:54):
So let's untack that a little bit. We talked about
some possible reasons, like Amazon's just this massive competitive jungle.
Speaker 2 (23:01):
Oh it is, it's like survival of the fittest out there, right,
And then there are those algorithms.
Speaker 1 (23:05):
Apparently they're like super complex.
Speaker 2 (23:08):
Oh yeah, they're like a secret code that only Amazon
knows how to crack.
Speaker 1 (23:11):
And for food businesses, there's that whole added layer of
you know, making sure your stuff doesn't expire before it
gets to the customer.
Speaker 2 (23:18):
Oh absolutely, you got to think about shelf life, shipping logistics,
making sure everything stays safe and edible during transit.
Speaker 1 (23:26):
Right, So maybe that's why Damien's a bit hesitant about Amazon.
It's just a lot to handle, especially for someone just
starting out.
Speaker 2 (23:33):
It is. And then there's the cost factor.
Speaker 1 (23:35):
Too, Oh right. Amazon takes a cut of every sale,
don't they.
Speaker 2 (23:38):
They do, and there might be extra fees, you know,
for things like fulfillment or advertising, so you could.
Speaker 1 (23:44):
End up losing money if you're not careful.
Speaker 2 (23:46):
You could. And you're also kind of handing over control
of your brand to Amazon, aren't you.
Speaker 1 (23:54):
That's true. They control the platform, the rules, the whole experience.
Speaker 2 (23:57):
So it can feel a bit daunting, especially for a
small business trying to establish its own identity.
Speaker 1 (24:01):
But on the flip side, Amazon does have like millions.
Speaker 2 (24:05):
Of shoppers, millions. It's like the biggest online marketplace on
the planet.
Speaker 1 (24:09):
So if you can figure out how to stand out
from the crowd and get your products seen, the potential
is huge.
Speaker 2 (24:14):
It is, and Amazon does offer a lot of tools
and resources, you know, for things like fulfillment and advertising.
Speaker 1 (24:21):
So it's not a total no go zone, right, but.
Speaker 2 (24:23):
It's not something to jump into lightly. I think DA
needs advice to avoid it initially makes sense. You need
to have a solid foundation first.
Speaker 1 (24:31):
Like what kind of foundation.
Speaker 2 (24:32):
Well, you need to know your brand inside and out.
You need to know who your ideal customer is, and
you need to have a proven track record, you know,
show that people actually love your food.
Speaker 1 (24:43):
So build up your brand, your audience, your reputation, and
then maybe consider tackling Amazon exactly. Okay, that makes sense.
So Amazon not off the table, but definitely something to
approach strategically, definitely. But let's switch gears a little and
talk about something a bit more visual appealing.
Speaker 2 (25:01):
You mean the food porn.
Speaker 1 (25:02):
Yes, the art of making food looks so good online
that people just have to try it.
Speaker 2 (25:07):
It's a crucial skill these days, it is.
Speaker 1 (25:09):
And it's not just about snapping a quick pick with
your phone, right, there's a real art to it. Oh absolutely,
It's about lighting, composition, highlighting those textures and colors, making
it all look so delicious.
Speaker 2 (25:22):
And Damien's tip about using TikTok for those short, engaging videos.
I think that's brilliant.
Speaker 1 (25:27):
It is you can show people how to make your products,
how to use them in different recipes.
Speaker 2 (25:30):
It's like those old school cooking shows, but for the
digital age exactly. And don't forget those influencer collaborations. Food
bloggers are amazing at creating those stunning food photos and videos.
Speaker 1 (25:41):
They are. They already have that built in audience of
food lovers too, so it's.
Speaker 2 (25:45):
A win win. You get amazing visuals and they get
to share your deliciousness with their followers.
Speaker 1 (25:51):
Perfect partnership.
Speaker 2 (25:52):
Speaking of sharing, let's loop back to those customer reviews.
They might not be as visually appealing as a perfectly
styled photo, but they're just as important, right.
Speaker 1 (26:01):
Oh, absolutely, their gold. Those authentic voices can be so
convincing for potential customers.
Speaker 2 (26:07):
Totally, and Damien really stressed the importance of actively encouraging
those reviews, right. Don't just sit back and hope they'll happen.
Make it easy for people to leave reviews, you know,
send them a follow up email, put a little card
in your packaging.
Speaker 1 (26:20):
And don't forget those incentives. Everyone loves a discount.
Speaker 2 (26:24):
Exactly, show your customers that you value their feedback.
Speaker 1 (26:28):
And then once you have those glowing reviews, don't let
them hide on some dusty corner of your website.
Speaker 2 (26:33):
Put them front and center, sprinkle themit of your product descriptions,
share them on social media, maybe even create a whole
section on your website dedicated to customer testimonials.
Speaker 1 (26:42):
It's like a chorus of happy customers singing your praises exactly.
Speaker 2 (26:48):
And that's powerful stuff.
Speaker 1 (26:49):
All right. So we've got those mouth watering visuals, influencer
shout outs, glowing reviews, and of.
Speaker 2 (26:54):
Course those sweet, sweet discounts.
Speaker 1 (26:56):
Can't forget those. Damien had some great ideas there.
Speaker 2 (27:00):
He did first purchase discounts, referral programs, seasonal specials.
Speaker 1 (27:04):
Bundle deals, loyalty programs. The possibilities are endless.
Speaker 2 (27:08):
They are. It's all about finding what works for you
and your.
Speaker 1 (27:11):
Customers and being creative.
Speaker 2 (27:13):
Absolutely.
Speaker 1 (27:13):
Okay, Last, but not least, we got to talk about
the data.
Speaker 2 (27:16):
Oh, the data. I know it's not everyone's favorite topic.
Speaker 1 (27:19):
It can feel a bit intimidating, but Damien made a
good point. Data is your friend.
Speaker 2 (27:23):
It is, even if it's just looking at the basics,
like how much traffic is coming to your website, which
social media posts are getting the most love, are people
actually opening your emails?
Speaker 1 (27:33):
It can tell you so much about what's working and what's.
Speaker 2 (27:35):
Not exactly, and then you can use that information to
tweak your strategy, you know, do more of what's working
less of what's not.
Speaker 1 (27:42):
It's like data driven decision making.
Speaker 2 (27:44):
Exactly, and you don't need to be a math genius
to do it. There are tons of tools and resources
out there to help you make sense of it all.
Speaker 1 (27:52):
Okay, So that wraps up Damien Roberti's twelve Strategies for
marketing home cook meals online. It's been quite a journey,
it has.
Speaker 2 (27:59):
We've covered so much ground we have.
Speaker 1 (28:01):
From the legal stuff to the visuals, the influencers, the reviews,
the discounts, the data.
Speaker 2 (28:06):
It's a lot to take in. But I hope we've
given our listeners some food for thought, some inspiration to
get out there and start building their own culinary empires exactly.
Speaker 1 (28:16):
And remember, success in this world is all about passion, creativity,
and a willingness to experiment.
Speaker 2 (28:23):
Oh and don't forget the delicious food, of.
Speaker 1 (28:25):
Course, can't forget the most important ingredient.
Speaker 2 (28:28):
Thanks for joining us on this deep dive. We'll see
you next time for another culinary adventure.
All right, let's dive into the wild world of selling
home cooked meals online. We're dissecting a YouTube video, you know,
one of those how to things called twelve proven strategies
to advertise your home cooked meals. It's got this catchy
subtitle too, market a food product online. Gotta love those
all caps gotchi for sure. So it's from a channel
called get this Marketing Food Online Straightforward. Our host this
(00:24):
Damien Roberti. He claims he's raked in over one point
two million dollars just selling snacks and candy online.
Speaker 2 (00:32):
Wow, that's that's quite a claim.
Speaker 1 (00:35):
Yeah, it kind of makes you wonder, right, is this
guy the real deal or is it all just you know,
a sugar rush.
Speaker 2 (00:40):
Well, it's always wise to approach these success stories with
a healthy dose of skepticism.
Speaker 1 (00:44):
Right, Oh, absolutely.
Speaker 2 (00:45):
But you know, even if someone's not a multimillionaire guru,
there's often valuable nuggets you can pick up.
Speaker 1 (00:50):
Yeah.
Speaker 2 (00:51):
Yeah, And to be fair to Damien, fourteen years in
the business, that suggests he's probably picked up a thing
or two along the way.
Speaker 1 (00:57):
True. True, So let's unpack these twelve strategies and see
what we can learn. You know, for anyone out there
dreaming of turning their kitchen creations into a booming online business.
What do you say?
Speaker 2 (01:11):
Let's do it all right?
Speaker 1 (01:12):
So, right off the bat, Damien hits us with the
legal stuff, not the most glamorous parts, oh I know,
but essential nonetheless, right, absolutely crucial. He really stresses, like
from the get go, you got to wrap your head
around these cottage food laws and whatever those crazy local
regulations are.
Speaker 2 (01:29):
Wherever you are, definitely, because those regulations they can be
a real mindfield.
Speaker 1 (01:33):
Oh tell me about it.
Speaker 2 (01:34):
They can dictate everything like literally what you're allowed to sell,
where you can sell it from, even sometimes how you're
allowed to sell it.
Speaker 1 (01:41):
Crazy.
Speaker 2 (01:42):
You don't want to spend weeks perfecting your grandma's secret
cookie recipe only to find out, whoops, you can't legally
sell it online in your state.
Speaker 1 (01:51):
Ugh, talk about a recipe for disaster exactly. And it's
not just what you're baking, right, I mean, this video
it points out all sorts of stuff, like there's labeling requirement,
whether you can you know, hit up the local farmers market, yeah,
or if you're stuck with just the online world. And
then there's the whole licensing nightmare.
Speaker 2 (02:07):
Oh yeah, licensing is a whole other beast. And here's
the thought. You know, Damien's video is clearly targeting like
a US audience, right, makes sense, But for our listeners
all over the world, you gotta remember those regulations. They're
going to be totally different depending on where you are,
oh for sure. And if you're thinking of shipping internationally,
forget about it. That's like next level legal hurdles.
Speaker 1 (02:31):
Good point, good point. All right, so legal stuff is
squared away, You're in the clear. Next up, Damien says,
you gotta know your foodie love that it's all about
like pinpointing your target audience. He throws out some examples
busy professionals, families, those folks with dietary restrictions.
Speaker 2 (02:48):
Yeah, I mean it's tempting, right, especially when you're starting
out to try and be everything to everyone. Oh yeah,
but the reality is if you try to appeal to
like the entire universe, you might end up appealing to
no one.
Speaker 1 (03:00):
It's so true. You got a niche down, right.
Speaker 2 (03:03):
You got a niche down He gives a great example.
He talks about let's say you make amazing gluten free brownies,
but you're not really catering your message to the gluten
free crowd. They're just going to scroll right past you
on their way to the next bakery that you know
gets them.
Speaker 1 (03:16):
It's all about speaking their language.
Speaker 2 (03:18):
Exactly, so knowing your foody. It's not just about demographics.
It's about understanding what makes them tick. You know, what
are their needs, their pain points. Why are they choosing
to buy home cooked meals online in the.
Speaker 1 (03:31):
First place, Convenience supporting small businesses. Maybe they just can't
resist a good homemade pie.
Speaker 2 (03:37):
Could be all of the above. The key is to
figure out what motivates your specific foodie and then you know,
tailor your message to resonate with them.
Speaker 1 (03:45):
All Right, so you've got the legal stuff figured out,
you know who you're baking for checking. Now it's time
to build that online empire. Damien's third strategy is building
your online home. And here's where things get interesting. He's
a big proponent of building your own website, even though
he admits he's a little.
Speaker 2 (04:05):
Uh how did he put it, hesitant?
Speaker 1 (04:07):
Yeah, hesitant about hiring it out. He's all about that
DIY life. What do you make of that?
Speaker 2 (04:13):
That's a good point. It's a classic debate, right DIY versus.
Speaker 1 (04:15):
Going pro totally.
Speaker 2 (04:17):
On the one hand, website builders these days they're so
user friendly and you can save a ton of money
not having to hire a developer. Sure, But on the
other hand, you know, professional they bring that expertise. They
know about design, they know how to optimize for SEO,
all that technical stuff that can make your head spin.
Speaker 1 (04:31):
Yeah. Plus they probably have a better sense of what
actually converts those website visitors into paying customers.
Speaker 2 (04:38):
Absolutely, so, whether you go DIY or get some help,
Damien lays out some must haves for your website. You
got to have those mouthwatering photos obviously.
Speaker 1 (04:45):
Oh for sure.
Speaker 2 (04:46):
We all eat with our eyes first.
Speaker 1 (04:47):
Right, Yeah, food porn it's a thing.
Speaker 2 (04:51):
It is a thing. But he also stresses like clear
descriptions upfront, pricing, easy checkout process, a spell out those
delivery details.
Speaker 1 (05:02):
With heart and stuff.
Speaker 2 (05:02):
He even mentions having a blog, which you know, that's
a good way to share recipes, connect with your audience
and boost your SEO SEO.
Speaker 1 (05:10):
There's that acronym again. I always feel like I need
a decoder ring for all this marketing jargon.
Speaker 2 (05:15):
You we both, but basically it's all about making sure
your website shows up when people search for, you know,
whatever deliciousness you're selling.
Speaker 1 (05:24):
Smart, So it's not just about having a website, it's
about having a website that actually works for you exactly.
Speaker 2 (05:29):
Now alongside your website, Damian's a big fan of social media,
especially the visually driven platforms like Instagram, Facebook.
Speaker 1 (05:37):
Oh yeah, those are no brainers for food businesses, right.
Speaker 2 (05:40):
It's all about those drool worthy photos and videos, and
he specifically calls out TikTok TikTok.
Speaker 1 (05:46):
Huh interesting, isn't that mostly like dance challenges and teenagers?
Speaker 2 (05:50):
Well, it started that way, but it's become so much more,
and for food businesses it could be incredibly powerful. Think
about it. You can showcase product creation.
Speaker 1 (06:00):
Process ooh like behind the scenes action exactly.
Speaker 2 (06:05):
Or you can offer quick and easy recipe ideas using
your products and the algorithm it loves food content, so
you have good chance of reaching a wider audience.
Speaker 1 (06:14):
Makes sense. So you've got the website or rocking social media.
What else is in this online empire of ours?
Speaker 2 (06:19):
Well? Damian also mentions e commerce platforms like Etsy.
Speaker 1 (06:23):
And eBay, ah, the online marketplaces exactly.
Speaker 2 (06:26):
He sees those as good starting points, especially if you're
feeling overwhelmed by the whole website thing.
Speaker 1 (06:30):
Yeah, they provide that built in structure, right, so you
can just focus on crafting those irresistible product descriptions and
perfecting your food photos exactly.
Speaker 2 (06:39):
But he does have a word of caution about Amazon.
He advises against starting there too early.
Speaker 1 (06:44):
Really, why is that? He doesn't really go into detail
in the video.
Speaker 2 (06:47):
Yeah, he just kind of throws it out there. It's like, oh,
and by the way, avoid Amazon, but it doesn't really
explain why.
Speaker 1 (06:52):
Hmmm, that's kind of frustrating. I'm curious now. Is it
because Amazon is just like super competitive or maybe their
fees are outrageous for food sellers.
Speaker 2 (07:03):
It's a good question. Maybe we'll uncover some clues as
we dig deeper into his other strategies.
Speaker 1 (07:08):
All right, so we've got the legal stuff, the audience targeting,
the online home base.
Speaker 2 (07:13):
The foundations are laid.
Speaker 1 (07:14):
Now get this. Damien's fourth strategy is wait for it,
email not dead yet.
Speaker 2 (07:21):
I know, right in this age of instant messaging and
social media, email almost feels like a relic of the.
Speaker 1 (07:27):
Past, right, like a handwritten letter or something.
Speaker 2 (07:29):
But Damien sys it's still a powerful tool, especially for
building those long term relationships with your customers.
Speaker 1 (07:35):
Well. Interesting, I admit I've kind of neglected my email
list lately.
Speaker 2 (07:38):
He do, But he makes a good point. Think about it.
People who visit your website, they can browse, they can
leave no strings attached. But with email, you've got their
direct attention. They've opted in there saying hey, I'm interested
in what you have to offer.
Speaker 1 (07:52):
That's a good way to put it.
Speaker 2 (07:53):
He suggests offering some kind of incentive to entice people
to sign up, like maybe a discount on their first
Oh Smart or a free e cookbook with your favorite recipes.
Speaker 1 (08:03):
I love that. And then once you have them on
your list, you can keep them in the loop, right,
new product announcements, special offers, maybe even some behind the
scenes glimpses into your culinary world.
Speaker 2 (08:13):
Exactly. It's about nurturing that relationship, keeping your brand top
of mind.
Speaker 1 (08:18):
So it's not just a sales tool. It's like a
community building tool.
Speaker 2 (08:21):
I like that. It's like you're inviting people into your kitchen,
sharing your passion for food.
Speaker 1 (08:26):
Okay, I'm starting to see the light. Maybe I need
to revive my email list after all.
Speaker 2 (08:30):
It's worth considering.
Speaker 1 (08:31):
But first, let's tackle this next beast strategy Number five,
Brace yourselves SEO. Beyond the acronym ah SEO.
Speaker 2 (08:41):
Those three little letters that can strike fear into the
hearts of even the most seasoned marketers.
Speaker 1 (08:46):
Tell me about it. I always feel like I need
a PhD in computer science just to understand the basics.
Speaker 2 (08:50):
It can see you overwhelming, But Damian he does a
decent job of breaking it down into bite sized pieces.
Speaker 1 (08:57):
Thank goodness.
Speaker 2 (08:58):
He explains the concept of using targeted keywords, which are
basically the words that people actually type into search engines.
Oh okay when they're looking for, you know, whatever deliciousness
you're selling. Like. For example, if you're all about those
homemade cookies, you'd want to use phrases like homemade cookies
online in your website, content, in your product descriptions.
Speaker 1 (09:17):
Got it. So it's all about speaking the search engines
language exactly.
Speaker 2 (09:21):
You're helping them connect the dots between what people are
searching for and what you're offering.
Speaker 1 (09:25):
Makes sense, But it can't be as simple as just
stuffing your website with keywords that would sound super awkward
and robotic.
Speaker 2 (09:32):
You're right, Damien emphasizes that it needs to sound natural,
you know, appealing to humans as well as search engines.
He also talks about the importance of having a blog
with you know, fresh content, maybe those recipes you were
talking about. It keeps those search engines coming back for more,
which can boost your rankings.
Speaker 1 (09:50):
So it's like feeding the Google monster with delicious content exactly.
Speaker 2 (09:55):
And here's a thought. While Damien gives a good overview,
I'm wondering if there are like SEO tools specifically for
food businesses, you know, maybe something that helps you identify
the most popular search terms for your niche or your location.
Speaker 1 (10:10):
Interesting. That's a great question. Maybe there's a whole other
deep dive lurking in there. Definitely, But for now, let's
move on to strategy number six, which comes with a
warning label paid ads Proceed with caution.
Speaker 2 (10:22):
He's definitely not advocating for just throwing money at ads blindly.
Speaker 1 (10:26):
Which is good because I've heard some horror stories about
people spending a fortune on ads and getting absolutely no results.
Speaker 2 (10:32):
Oh yeah, it happens all the time, and it could
be a real money pit if you don't know what
you're doing.
Speaker 1 (10:36):
So what's the key to not getting burned by those
paid ads?
Speaker 2 (10:40):
Well, Damien explains the pay per click model, which basically
means you pay every time someone clicks on your ad,
whether they buy something or not.
Speaker 1 (10:47):
Oh okay, so you could be paying for clicks that
don't lead to any actual sales exactly.
Speaker 2 (10:52):
So imagine you're selling those amazing gluten free brownies and
someone searches for gluten free desserts. Your ad pops up,
they click.
Speaker 1 (11:00):
It, and bam, you get charged exactly.
Speaker 2 (11:02):
Even if they decide to go with another bakery.
Speaker 1 (11:04):
Ouch. So you got to be strategic about those ads, right, Absolutely.
Speaker 2 (11:08):
You need to target them carefully, make sure your website
is compelling enough to convert those clicks into sales, and
track your results like a hawk track check track.
Speaker 1 (11:17):
I'm sensing a.
Speaker 2 (11:18):
Theme here, Definitely a theme. Data is your friend, remember right, right?
Speaker 1 (11:23):
So what kinds of paid ads are we talking about?
Speaker 2 (11:25):
Well, Damien mentions a few. There's Google ads, which are
great for targeting specific search terms like you know, gluten
free brownie's near me.
Speaker 1 (11:33):
I've definitely clicked on those before me too.
Speaker 2 (11:36):
And then there are Facebook and Instagram ads, which allow
you to target based on demographics, interests, and even behaviors.
Speaker 1 (11:42):
Wow, that's pretty specific.
Speaker 2 (11:44):
It is and Damien seems particularly fond of Facebook ads.
He claims they've been really effective for his business, So
you know, maybe there's.
Speaker 1 (11:52):
Something to that interesting. Maybe you should dedicate a whole
episode to just Facebook ads.
Speaker 2 (11:56):
We could. There's a lot to unpack there. He also
gives a shout out to Pinterests, which makes sense. You know,
Pinterests is all about visual inspiration.
Speaker 1 (12:03):
Oh yeah. People go to pinterest to dream about their
perfect kitchen, their dream wedding cake, their ultimate travel itinerary exactly.
Speaker 2 (12:11):
So if you can capture their attention with drool worthy
photos of your culinary creations, you might just land a sale.
Speaker 1 (12:18):
Makes sense. So the takeaway here is paid ads can
be a.
Speaker 2 (12:22):
Powerful tool if you know how to wield them.
Speaker 1 (12:24):
Exactly, But you got to do your research, choose the
right platforms, and track those results like a detective on
a case. All right, So we've covered legal stuff, defining
your audience, building your online home base, email marketing, SEO,
and now paid ads.
Speaker 2 (12:41):
We're making progress, we are.
Speaker 1 (12:42):
But we're just getting started. Stay tuned for Part two,
where we'll dig into Damien's remaining strategies, including some intriguing
tips on influencer marketing. The art of crafting irresistible food porn.
Speaker 2 (12:54):
Oh can't wait for that one.
Speaker 1 (12:55):
And we'll tackle that mysterious Amazon question. Why is Damien
so hesitant about that platform?
Speaker 2 (13:01):
We're on the case, all right, Welcome back. We just
finished diving into the first half of Damien's twelve strategies
for marketing those amazing home cooked meals online.
Speaker 1 (13:10):
So much good stuff already, from navigating the legal maze
to building your online home and of course, who could
forget email. It's not dead yet.
Speaker 2 (13:19):
Definitely not dead. But now we're getting into the really
fun stuff, you know, the strategies that tap into the
power of other people.
Speaker 1 (13:26):
Oh yeah, like influencer marketing and those all important customer reviews.
Speaker 2 (13:30):
Exactly. It's all about that social proof, right, Yeah, We're
more likely to try something if we see others enjoying
it recommending it. But before we get into those, let's
circle back to Damien's seventh strategy, the one he calls
food porn. It's a thing.
Speaker 1 (13:43):
Okay, I gotta admit that one definitely caught my eye,
and you know he's not wrong. In the online world,
presentation is everything.
Speaker 2 (13:50):
It's true, you could have the most incredible recipe but
if your photos look bland, people are just going to
scroll right past.
Speaker 1 (13:56):
Goodbye deliciousness exactly.
Speaker 2 (13:59):
And it's not just about pretty pictures, you know. Damien's
talking about high quality photography and videography that really captures
the essence of your food.
Speaker 1 (14:06):
Oh, I get it, like the textures, the colors, the
steam rising off of freshly big pie.
Speaker 2 (14:11):
Yes, making people feel like they can almost taste it
through the screen. It's an art form, it really is.
And he specifically recommends using TikTok for showcasing product creation
and usage ideas.
Speaker 1 (14:23):
TikTok Hmmm, isn't that mostly like dance trends?
Speaker 2 (14:27):
And you know, well, yeah, it started that way, but
it's evolved so much. It's a powerful platform for food businesses.
Speaker 1 (14:33):
Okay, I'm intrigued.
Speaker 2 (14:35):
Think about it.
Speaker 1 (14:36):
Huh.
Speaker 2 (14:36):
You can show behind the scenes action, like how you
make your famous cookies from scratch, or you can offer
quick recipe ideas using your products, like three ways to
use our delicious maren Aero sauce.
Speaker 1 (14:48):
Oooh I like that.
Speaker 2 (14:49):
And the algorithm loves food content, so you have a
good chance of reaching a wider audience.
Speaker 1 (14:54):
That's smart. So we've got the website we're rocking social media.
Now we're TikTok starts. Okay, now let's talk about these
in influencers. Damien's eighth strategy is collaborate with influencers or bloggers.
I gotta be honest, I'm a little skeptical about this one.
Speaker 2 (15:09):
I get it. It seems like everyone and their dog
is an influencer these days.
Speaker 1 (15:14):
Exactly, how do you even know who to trust?
Speaker 2 (15:16):
Right? And how can you be sure it's a worthwhile investment?
Those are valid concerns, but Damien acknowledges that it's not
as simple as just partnering with anyone who has a
lot of followers. He emphasizes finding influencers who are a
good fit for your brand, you know, whose audience aligns
with your target market.
Speaker 1 (15:34):
So it's about strategic partnerships, not just chasing after the
biggest numbers.
Speaker 2 (15:38):
Exactly, he suggests exploring micro influencers. Micro influencers, Yeah, they
often have smaller followings, but they tend to have higher
engagement rates and a more niche focus.
Speaker 1 (15:48):
Okay, that makes sense.
Speaker 2 (15:50):
So, for example, if you're selling gourmet dog treats, partnering
with a beauty influencer with millions of followers probably wouldn't
be the best move, even though they have a huge reach.
Speaker 1 (15:59):
Yeah, their audio is probably more interested in lipstick than
dog biscuits.
Speaker 2 (16:03):
Exactly. You'd be better off finding a micro influencer who
focuses on you know, pet care or healthy dog food.
Speaker 1 (16:10):
Their followers are already primed to be interested in what
you're selling precisely.
Speaker 2 (16:14):
Yeah, and Damien also talks about collaborating with food bloggers,
you know, for reviews in recipe development.
Speaker 1 (16:20):
Oh yeah, that's a great idea. Food bloggers already have
that established community of food enthusiasts.
Speaker 2 (16:26):
And those communities trust their recommendations.
Speaker 1 (16:28):
It's like getting a stamp of approval from a trusted.
Speaker 2 (16:31):
Source, exactly, and it goes beyond just exposure. How so, well,
think about it, those recipe collaborations, they can give you
content for your own website and social media.
Speaker 1 (16:41):
Oh that's smart. So it's like a double whammy.
Speaker 2 (16:43):
And don't forget about local influencers.
Speaker 1 (16:45):
Oh right. They might not have a global following, but.
Speaker 2 (16:48):
They could be huge for building a strong presence in
your community. Imagine partnering with a local food blogger who
hosts like farmers' market tours or cooking classes, they could
introduce your product to a whole new audience.
Speaker 1 (17:01):
Okay, that's brilliant. So influencer marketing, it's not just about
big names and huge followings. It's about finding those taste
makers who have a genuine connection with your target audience.
Speaker 2 (17:12):
Well said.
Speaker 1 (17:13):
Okay, we've talked visuals, we've talked influencers. Now let's get
to those customer reviews. Damien's ninth strategy is all about
leveraging customer reviews and testimonials.
Speaker 2 (17:23):
It's powerful stuff.
Speaker 1 (17:24):
I know, right, we all know how influential reviews are
these days. I mean, whether you're buying a new gadget
or trying a new restaurant, you always check the reviews.
Speaker 2 (17:32):
Right always. It's like our digital word of mouth exactly.
Speaker 1 (17:36):
And Damien says it's not enough to just hope that
customers will leave reviews on their own. You got to
actively encourage them.
Speaker 2 (17:41):
He suggests following up with emails after a purchase. Maybe
include a little card in your packaging with a QR
code that links to your review page.
Speaker 1 (17:50):
Oh I like that, that's clever.
Speaker 2 (17:52):
You can even offer a small discount on their next
order if they leave a review.
Speaker 1 (17:56):
It's all about making it easy for them and showing
them that you value their feet.
Speaker 2 (18:00):
And once you have those reviews, don't just let them
sit there gathering dust.
Speaker 1 (18:04):
Right, what do we do with them?
Speaker 2 (18:06):
Damien talks about weaving them into your marketing material. Oh,
I see, Sprinkle some glowing reviews into your product descriptions
on your website, highlight customer photos on Instagram.
Speaker 1 (18:17):
So it's like social proof on steroids exactly.
Speaker 2 (18:21):
Those authentic voices are so much more persuasive than anything
you could write yourself.
Speaker 1 (18:25):
All right, so we've got those drool worthy visuals, we've
got influencers spreading the word, and we've got happy customers
singing our praises.
Speaker 2 (18:34):
Sounds like we're on a roll.
Speaker 1 (18:35):
We are. But what's next on Damien's marketing menu?
Speaker 2 (18:38):
Well, what's a marketing strategy without a little incentive. His
tenth strategy is sweet deals and discounts, And I think
that one speaks for itself.
Speaker 1 (18:47):
Oh yeah, everyone loves a good deal, especially when it
comes to those delicious homemade treats. But you know, discounts
can be tricky. You don't want to devalue your products
or train customers to only buy when there's a sale.
Speaker 2 (18:59):
You're absolutely right. It's a delicate balance.
Speaker 1 (19:01):
So how do we walk that tightrope?
Speaker 2 (19:03):
Well, Damien sees discounts as a way to you know,
entice new customers, reward loyal ones, and even create a
sense of urgency. He throws out some ideas like first
purchase discounts or a rural program. So if you get
a friend to buy something, you both get a discount.
And of course you've got those seasonal promotions.
Speaker 1 (19:22):
Yeah, like pumpkin spice everything in the fall or peppermint
Bark for the holidays.
Speaker 2 (19:26):
Exactly keeps things interesting. And you know, discounts don't always
have to be about slashing prices.
Speaker 1 (19:32):
Oh interesting.
Speaker 2 (19:33):
You can get creative. You can bundle items together at
a reduced price. You can offer a free gift with
a purchase. You can create a loyalty program where customers
earn points for every purchase.
Speaker 1 (19:42):
Oh, I love loyalty program me too.
Speaker 2 (19:45):
It's all about finding those creative ways to reward your
customers and keep them coming back for more.
Speaker 1 (19:50):
Okay, so we've got those enticing discounts in place.
Speaker 2 (19:53):
What's next, Well, Damien circles back to the visual side
of things with his eleventh strategy, pres and tape matters.
Speaker 1 (20:01):
And he's not just talking about those drool worthy food photos, right, Nope.
Speaker 2 (20:05):
This time, it's about the whole presentation of your brand.
Speaker 1 (20:08):
Okay, I'm listening.
Speaker 2 (20:09):
Your logo, your packaging, the colors you use, the fonts
you choose, It all contributes to the overall feel of
your brand.
Speaker 1 (20:17):
It's like choosing the perfect outfit for your culinary creations.
Speaker 2 (20:20):
Love that analogy, and you know it's not just about aesthetics.
Practicality matters too.
Speaker 1 (20:26):
Of course.
Speaker 2 (20:27):
Your packaging needs to protect your food during delivery, keep
it fresh, and comply with all those labeling laws we
talked about earlier. He even suggests thinking about how the
packaging feels when the customer opens it, you know, that
first impression.
Speaker 1 (20:39):
It's all about the details exactly.
Speaker 2 (20:41):
Those little touches can make a big difference.
Speaker 1 (20:43):
All right. So we've covered visuals, influencers, reviews, discounts, presentation.
That brings us to the final strategy in this part
of our deep dive, and I have a feeling it's
not going to be everyone's favorite.
Speaker 2 (20:55):
You're probably right.
Speaker 1 (20:56):
Hit me with it.
Speaker 2 (20:57):
Damien's twelfth strategy is data is your friend, and I
can already hear the groans from those who aren't exactly
number crunching enthusiasts.
Speaker 1 (21:06):
I'll admit I'm not the biggest fan of spreadsheets and
graphs myself.
Speaker 2 (21:09):
Me neither. But Damien really stresses the importance of tracking
your marketing efforts, you know, even if it's just the basics.
Speaker 1 (21:16):
Okay, so what are the basics?
Speaker 2 (21:18):
He recommends using tools like Google Analytics to keep an
eye on your website traffic. You know, see where people
are coming from, what pages they're visiting? Right, Social media
and insights so you can see how people are engaging
with your content, are they liking? Commenting? Sharing? And email
marketing reports to see like are people even opening your emails?
(21:38):
Are they clicking on the links?
Speaker 1 (21:40):
Okay? That sounds like a lot to keep track.
Speaker 2 (21:41):
Of it can be, but even just looking at those
basic metrics can give you so much valuable information, like
what well, you might discover that your Instagram posts are
getting way more engagement than your Facebook posts okay, or
that your email subscribers go crazy for your seasonal promotions.
It's like having a secret decoder ring to unlock the
(22:03):
mysteries of what makes your customers kick. I like that
and once you have that knowledge, you can tailor your
marketing efforts to better resonate with their interests and behaviors.
Speaker 1 (22:15):
So it's not about being a math whiz or anything.
It's about using data as a guide exactly. All right,
final stretch. Welcome back for the last leg of our
deep dive into Damian Roberti's twelve strategies for marketing home
cooked meals online.
Speaker 2 (22:30):
We've covered a lot of ground, haven't we.
Speaker 1 (22:32):
We have from those nitty gritty legal details to the
power of you know, making your food look absolutely irresistible online.
Speaker 2 (22:40):
The food porn, as Damien so eloquently.
Speaker 1 (22:43):
But exactly. But we left off with a bit of
a cliffhanger. We did remember Damien's warning about Amazon. He's like,
don't even think about starting there, but he didn't really
explain why.
Speaker 2 (22:52):
Yeah, that was kind of a head scratcher, it was.
Speaker 1 (22:54):
So let's untack that a little bit. We talked about
some possible reasons, like Amazon's just this massive competitive jungle.
Speaker 2 (23:01):
Oh it is, it's like survival of the fittest out there, right,
And then there are those algorithms.
Speaker 1 (23:05):
Apparently they're like super complex.
Speaker 2 (23:08):
Oh yeah, they're like a secret code that only Amazon
knows how to crack.
Speaker 1 (23:11):
And for food businesses, there's that whole added layer of
you know, making sure your stuff doesn't expire before it
gets to the customer.
Speaker 2 (23:18):
Oh absolutely, you got to think about shelf life, shipping logistics,
making sure everything stays safe and edible during transit.
Speaker 1 (23:26):
Right, So maybe that's why Damien's a bit hesitant about Amazon.
It's just a lot to handle, especially for someone just
starting out.
Speaker 2 (23:33):
It is. And then there's the cost factor.
Speaker 1 (23:35):
Too, Oh right. Amazon takes a cut of every sale,
don't they.
Speaker 2 (23:38):
They do, and there might be extra fees, you know,
for things like fulfillment or advertising, so you could.
Speaker 1 (23:44):
End up losing money if you're not careful.
Speaker 2 (23:46):
You could. And you're also kind of handing over control
of your brand to Amazon, aren't you.
Speaker 1 (23:54):
That's true. They control the platform, the rules, the whole experience.
Speaker 2 (23:57):
So it can feel a bit daunting, especially for a
small business trying to establish its own identity.
Speaker 1 (24:01):
But on the flip side, Amazon does have like millions.
Speaker 2 (24:05):
Of shoppers, millions. It's like the biggest online marketplace on
the planet.
Speaker 1 (24:09):
So if you can figure out how to stand out
from the crowd and get your products seen, the potential
is huge.
Speaker 2 (24:14):
It is, and Amazon does offer a lot of tools
and resources, you know, for things like fulfillment and advertising.
Speaker 1 (24:21):
So it's not a total no go zone, right, but.
Speaker 2 (24:23):
It's not something to jump into lightly. I think DA
needs advice to avoid it initially makes sense. You need
to have a solid foundation first.
Speaker 1 (24:31):
Like what kind of foundation.
Speaker 2 (24:32):
Well, you need to know your brand inside and out.
You need to know who your ideal customer is, and
you need to have a proven track record, you know,
show that people actually love your food.
Speaker 1 (24:43):
So build up your brand, your audience, your reputation, and
then maybe consider tackling Amazon exactly. Okay, that makes sense.
So Amazon not off the table, but definitely something to
approach strategically, definitely. But let's switch gears a little and
talk about something a bit more visual appealing.
Speaker 2 (25:01):
You mean the food porn.
Speaker 1 (25:02):
Yes, the art of making food looks so good online
that people just have to try it.
Speaker 2 (25:07):
It's a crucial skill these days, it is.
Speaker 1 (25:09):
And it's not just about snapping a quick pick with
your phone, right, there's a real art to it. Oh absolutely,
It's about lighting, composition, highlighting those textures and colors, making
it all look so delicious.
Speaker 2 (25:22):
And Damien's tip about using TikTok for those short, engaging videos.
I think that's brilliant.
Speaker 1 (25:27):
It is you can show people how to make your products,
how to use them in different recipes.
Speaker 2 (25:30):
It's like those old school cooking shows, but for the
digital age exactly. And don't forget those influencer collaborations. Food
bloggers are amazing at creating those stunning food photos and videos.
Speaker 1 (25:41):
They are. They already have that built in audience of
food lovers too, so it's.
Speaker 2 (25:45):
A win win. You get amazing visuals and they get
to share your deliciousness with their followers.
Speaker 1 (25:51):
Perfect partnership.
Speaker 2 (25:52):
Speaking of sharing, let's loop back to those customer reviews.
They might not be as visually appealing as a perfectly
styled photo, but they're just as important, right.
Speaker 1 (26:01):
Oh, absolutely, their gold. Those authentic voices can be so
convincing for potential customers.
Speaker 2 (26:07):
Totally, and Damien really stressed the importance of actively encouraging
those reviews, right. Don't just sit back and hope they'll happen.
Make it easy for people to leave reviews, you know,
send them a follow up email, put a little card
in your packaging.
Speaker 1 (26:20):
And don't forget those incentives. Everyone loves a discount.
Speaker 2 (26:24):
Exactly, show your customers that you value their feedback.
Speaker 1 (26:28):
And then once you have those glowing reviews, don't let
them hide on some dusty corner of your website.
Speaker 2 (26:33):
Put them front and center, sprinkle themit of your product descriptions,
share them on social media, maybe even create a whole
section on your website dedicated to customer testimonials.
Speaker 1 (26:42):
It's like a chorus of happy customers singing your praises exactly.
Speaker 2 (26:48):
And that's powerful stuff.
Speaker 1 (26:49):
All right. So we've got those mouth watering visuals, influencer
shout outs, glowing reviews, and of.
Speaker 2 (26:54):
Course those sweet, sweet discounts.
Speaker 1 (26:56):
Can't forget those. Damien had some great ideas there.
Speaker 2 (27:00):
He did first purchase discounts, referral programs, seasonal specials.
Speaker 1 (27:04):
Bundle deals, loyalty programs. The possibilities are endless.
Speaker 2 (27:08):
They are. It's all about finding what works for you
and your.
Speaker 1 (27:11):
Customers and being creative.
Speaker 2 (27:13):
Absolutely.
Speaker 1 (27:13):
Okay, Last, but not least, we got to talk about
the data.
Speaker 2 (27:16):
Oh, the data. I know it's not everyone's favorite topic.
Speaker 1 (27:19):
It can feel a bit intimidating, but Damien made a
good point. Data is your friend.
Speaker 2 (27:23):
It is, even if it's just looking at the basics,
like how much traffic is coming to your website, which
social media posts are getting the most love, are people
actually opening your emails?
Speaker 1 (27:33):
It can tell you so much about what's working and what's.
Speaker 2 (27:35):
Not exactly, and then you can use that information to
tweak your strategy, you know, do more of what's working
less of what's not.
Speaker 1 (27:42):
It's like data driven decision making.
Speaker 2 (27:44):
Exactly, and you don't need to be a math genius
to do it. There are tons of tools and resources
out there to help you make sense of it all.
Speaker 1 (27:52):
Okay, So that wraps up Damien Roberti's twelve Strategies for
marketing home cook meals online. It's been quite a journey,
it has.
Speaker 2 (27:59):
We've covered so much ground we have.
Speaker 1 (28:01):
From the legal stuff to the visuals, the influencers, the reviews,
the discounts, the data.
Speaker 2 (28:06):
It's a lot to take in. But I hope we've
given our listeners some food for thought, some inspiration to
get out there and start building their own culinary empires exactly.
Speaker 1 (28:16):
And remember, success in this world is all about passion, creativity,
and a willingness to experiment.
Speaker 2 (28:23):
Oh and don't forget the delicious food, of.
Speaker 1 (28:25):
Course, can't forget the most important ingredient.
Speaker 2 (28:28):
Thanks for joining us on this deep dive. We'll see
you next time for another culinary adventure.
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