Tell it in your case Tell it in your case
Tell it in your case Tell it in your case
You can be found online, but in your store you make the difference. Your customers are at the counter, sitting at the table, or walking past your stall. With the right moment, a few words on a sign, and a team that knows the story, your customers experience more than just a purchase.
Choose the right moment Choose the right moment
Not every guest wants to hear a story and not every moment is suitable. A good moment is when someone asks a question, is undecided between two products, tries something out for the first time, or is new to the store. Then a short sentence about where something comes from is exactly what the guest is looking for.
A less good time is when it’s busy, when there’s a queue or when someone wants to quickly finish their meal. Then you let your menu board, menu card or recipe card do the work. That way you can also tell your story when you don’t have time.
A handy rule of thumb: first say one sentence and see if the guest asks for more. If they do, you have room for more. Your 30-second version from the worksheet “My Story in Three Forms” is just right for that.
Your story in a few words Your story in a few words
A sign next to your product, a rule on your menu or a text on your window tells your story, even if you are not there yourself. Keep it short: a few words are enough. Preferably mention the place, the person or the season.
Examples:
• Picked up three kilometers from here.
• From the orchard of [name of grower], [place].
• Now at its best: [product of the season].
• Fried with fruit from the polder around the corner.
A whiteboard works well because you can adjust it seasonally or even daily. Change the text regularly, and regular customers will keep coming back.
Take your staff along Take your staff along
Your employees often talk more with guests than you do. When they know the story, they also tell it. That doesn’t have to be a training session. A brief explanation at the beginning of the season is often enough.
• Choose three things that everyone knows about your product or company.
• Let your staff try the products themselves, then they will talk about them more easily.
• Let them say it in their own words. A rehearsed text doesn't sound as real.
• Repeat briefly during a work meeting or at the beginning of a new season.
Tips by type of entrepreneur Tips by type of entrepreneur
Fruit growers, farm shops and shops
Start with what is at its best right now and adapt your presentation to the seasons. Mention the variety and the grower with your product. Give a storage advice and let guests taste it. Those who have tried it will buy more easily and remember the story better.
Horeca
On menus for dishes with local ingredients, add a line about the origin. Choose one dish per season that tells the story of the theme, for example a Taste dish during the harvest season. When serving the dish, have the waiter or waitress say one sentence about the dish or the supplier. Also consider local drinks.
Bakers, butchers and other artisans
Tell what local ingredients are in your product and who makes them. Link the story to the flavor: what are you tasting, and why? Make your collaboration with a grower or supplier visible, on your packaging, a plate or online.
Do it immediately Do it immediately
Choose one local product today and write a sign or one line about it on your menu card. Tomorrow, ask your staff if they know where it comes from.
Share your tip or story Would you like to join us?
Do you know of a special place, activity, local product or story that more people should discover? Share your tip with us. This way, we can continue to collect De Bevelanden and make new stories and experiences visible together.
Do you have any other ideas or questions about how to get involved? We would of course also be happy to hear them.