Steve Cook and I were present at the show. We also had the help of Andrea Z. from Northern WInd who was a big overall helper. We created 7 plated dishes for presentation to the customers and prepared 6 dishes for sampling. Steve made 2 great smpoked fish dips using the Bronzini and Trout! This was a great way to showcase alternative uses for the product. We also prepared calamari fries, garlic butterflied shrimp, fried pangasius, and Bronzini for sampling. All were a big hit, especilaly the calamari fries. I think we need to create a Caliber video showing how to make the calamari fries. There is a GREAT margin in these and presents a different presentation than typically used by customers.
Steve is the master of table display as shown in the pictures. He did a great job showing how to use eleveation to showcase both the plated dishes as well as the samples. Using half of the table strictly for presentation allowed us to focus on the customers in a more efficient manner.
We had a lot of great conversations with cutomers. There was not much knowledge of what Bronzini was so that was an exciting addition for us. A lot of customers wanted to be “first on the block” to have the fish.
One hurdle we need to overcome is no clear way to follow up with customers. Most dont carry business cards and the expectaiton that they will reach out to us if they get one of our cards is low. An easy solution would be for the customer to have their SC’s name on their name tag. This we we can follow up with the SC afterward.
And it snowed!