Podcasts for chefs and restaurateurs
Podcasts for chefs and restaurateurs: being heard by the right people.
A dish is tasted, a kitchen is told. A podcast introduces the person behind the restaurant, the ingredients, the suppliers, the choices: that's what turns a customer into a regular.
The challenges
Communicating is hard, in your line of work.
Social media shows the dish, but not the story behind it
Time is short: service comes before everything else
The risk is talking to every foodie instead of your own customers
The strategy
Before the microphone, the strategy.
For chefs and restaurateurs, as for anyone: a precise audience, measurable goals, a recognizable format. Then the pilot episode, and the season.
1
The audience
Who really needs to listen to you, where and when.
2
The goals
What the podcast needs to achieve, and how you measure it.
3
The format
Structure, tone and fixed segments built around you.
4
The pilot
The first episode, prepared and refined before publishing.
The dish and its story
Each episode, one dish from the menu: where it comes from, the producer, the memory that inspired it. 15–20 minutes, to listen to before booking.