Category: The Business of Food

6 Tips for Starting Your Own Food Blog

Post author By Carma Spence
Post date March 17, 2022

If you are as passionate about food as I am, you might have thought about starting your own food blog where you can get creative and share your passion with others. If that is the case, here are some tips to help you get started.

1. Choose a niche

First of all, you should choose a niche. This just means that you should choose a particular topic for your blog to focus on, This could be Indian food, BBQ, cake decorating, or even restaurant reviews – it doesn’t matter as long as you’re passionate about it and you think you can create lots of content in that niche.

Of course, you could state a more general food blog, but having a niche makes it easier for you to pick up readers because there will be not quite so much competition for you to go up against.

For example, the niche topic I’ve selected is “Kitchen Creativity,” so I focus my content on how my readers can embrace their creativity in the kitchen.

2. Buy a domain and find a web host

Once you know what your niche is, you need to think of a catchy name for your blog and buy the corresponding domain. You will also need to find a good hosting partner in 2022. A web host is responsible for keeping your blog online so you need to choose one that has a good reputation.

3. Install WordPress and select a theme

WordPress is the easiest, most versatile blogging platform available today. And, it’s free! Now that we’ve got that out of the way, how do you make your WordPress site look pretty? You use something called a theme.

Choose an attractive theme for your blog that reflects the kind of content you are planning to post. For example, if your food blog is focused on cake-baking, a theme that has lots of pastel colors that invoke images of cupcake icing would be ideal, or if you are setting up a BBQing website, a theme that looks a bit meatier would be better.

There is a bit more to this step — because it is all about branding. If you want more information about that topic, you’ll have to check out my other blog.

4. Write your content

Now, of course, the most important step in starting your own food blog is creating your content. It is important that any content you create is 100 percent unique – you can use Copyscape tools to check that this is the case.

You also need to create content that is interesting, readable, and has something to say. For example, you could write guideposts on how to perfect your cake batter or how to perfectly balance the spices in a curry, or you could create your own recipes or write down your best kitchen tips.

If your content is useful, valuable, and written in an entering way, it will gain traction.

5. Take amazing photos

Of course, when it comes to food blogs, the images are every bit as important as the written content. So, invest in a good camera – most smartphones have pretty good cameras these days – and take pictures of the food you cook in the best possible lighting.

6. Publish and promote

All that remains is to publish your content and promote it as widely as you can on social media.

I hope this has given you an idea of what it takes to start your own food blog. As you can see, it is not as tough as you might have thought, and it can be a great way to share your love of food with like-minded people. So, what are you waiting for?

Tags food blog

The Business of Food

Should You Start a Food Company in the Midst of a Pandemic?

Post author By Carma Spence
Post date February 18, 2021

This may surprise you, but one of the industries that have thrived across the world during the pandemic is the food industry. With a growing number of successful food delivery services, there has never been a better time to boost the your food company’s visibility or even start a new food company altogether. Food really does bring people together, and the popularity of ordering restaurant-quality meals and having them delivered to your front door shows no sign of stopping anytime soon.

So what should you know before jumping into opening up a new food company?

Check what permits you need for a food company

Sure, you can build a company from the safety of your kitchen. Create baked goods, bread, speciality meals and so on. But you still need to make sure you have the correct permits and are trading legally. This is especially important if you plan to use food delivery services to deliver your goods to customers. You also need to make sure you are aware of health codes regarding preparing foods and keeping excellent hygiene levels in your working area at all times.

Look at Your Competition

How many other businesses sell what you are planning to sell? It may be that the demand is greater than the supply for certain foods, for example Asian food is always a popular option, as is pizza. Make sure the market isn’t saturated by small restaurants and food outlets and bigger, nationwide chains that can easily meet demand without a problem. You can check out Food industry reports to see how well your sector and the local area is performing.

Products and Pricing

The quality of the ingredients and the type of packaging you use will all need to be factored into the final meal costs and pricing options. You will be responsible for making sure the food is not only delicious but arrives at the customer’s house safely and preferably hot if it is meant to be. This will affect whether or not people return to order from you and the feedback they leave.

Delivery options

Restaurants and food outlets reach more customers when signed up to one of the major food delivery networks. They take a portion of your fee and charge delivery but take care of getting your goods to the customer. It may seem like you are losing a lot of money initially and deciding to go out on your own is also a viable option. However, you need to be sure you can reach your ideal customer base and keep up with demand and deliveries yourself.

Marketing a food company

You need to have an online presence so people can check you out and see what you have to offer. Making yourself accessible online through a website or social media can really help people spread the word about how amazing your food is. Reviews, tags and shares on social media–it all counts towards building yourself a reputation. The better your reputation, the more chance you will have of succeeding with the support of your customer base.

Invest in good quality photography to really show off what you make and don’t be afraid to be who you are and share your journey, how you make your food and what you are about. The more authentic you are, the more people feel they can connect with you. Social media is a great place to build this relationship with people.

Tags food business

Restaurant News & Reviews The Business of Food

National Restaurant Association Says Restaurants Hit Hard by Pandemic Lockdowns

Post author By Carma Spence
Post date September 15, 2020

This is a sad time for restaurant-loving foodies, but even more so for the owners of those food-service-based businesses. It has now been six months since restaurants were forced to shut down due to the coronavirus pandemic. According to a new survey released yesterday by the National Restaurant Association, nearly 1 in 6 restaurants (representing nearly 100,000 restaurants) is closed either permanently or long-term; nearly 3 million employees are still out of work, and the industry is on track to lose $240 billion in sales by the end of the year.

“For an industry built on service and hospitality, the last six months have challenged the core understanding of our business,” said Tom Bené, President & CEO of the National Restaurant Association (NRA). “Our survival for this comes down to the creativity and entrepreneurship of owners, operators, and employees. Across the board, from independent owners to multi-unit franchise operators, restaurants are losing money every month, and they continue to struggle to serve their communities and support their employees.”

Some restaurants have been able to pivot and offer delivery or curbside takeout services. Others have been able to open at reduced capacity. But not all restaurants are able to pivot, in part because they would end up losing more money than they already are by being closed.

Have you been to a dining room lately? Many of the tables are marked off as not available to maintain social distancing. In some places, tables are stacked in the corner, as well. Some restaurants have invested in barriers between booths and tables. All that I’ve seen have implemented disinfecting protocols which can increase employee time while reducing customer time.

The NRA survey, which asked restaurant operators about the six-month impact of the pandemic on their businesses, found that overwhelmingly, most restaurants are still struggling to survive and don’t expect their position to improve over the next six months. The findings include:

Consumer spending in restaurants has remained well below normal levels in August. Overall, sales were down 34% on average.
60% of operators say their restaurant’s total operational costs (as a percent of sales) are higher than they were prior to the COVID-19 outbreak.
On average, restaurant operators say their current staffing levels are only 71% of what they would typically be in the absence of COVID-19.
In a recent consumer survey, 56% of adults said they are aware of a restaurant in their community that permanently closed during the pandemic.

The survey also found that 40% of operators think it is unlikely their restaurant will still be in business six months from now if there are no additional relief packages from the federal government. The Association highlighted this for Congress and the Trump Administration in a letter sent yesterday, asking them to use bipartisan support to pass small business programs in stand-alone bills.

“This survey reminds us that independent owners and small franchisees don’t have time on their side,” said Sean Kennedy, executive vice president of Public Affairs for the Association. “The ongoing disruptions and uncertainty make it impossible for these owners to plan for next week, much less next year.”

Before the lockdown, “the foodservice industry was the nation’s second-largest private-sector employer and pumped more than $2 trillion into the economy,” said Kennedy.

The association has developed recommendations for the revival of the industry. You can read about them on their website.

To read more restaurant news content on this site, go to the “Restaurant News & Reviews” section. I also have a section on “The Business of Food.”

Creative Cookery The Business of Food

Bright Ideas for an Adventurous Foodie

Post author By Carma Spence
Post date May 5, 2017

Fancy yourself a foodie? Do you like sampling delicious new treats, or do you prefer to stick to 4- and 5-star reviews before you head out to a restaurant? If you’re really adventurous and think you’ve got what it takes, then here are a couple of ideas to help you spread your wings, find great eats, and enjoy the food.

Start a Foodie Blog

Food blogs are all over the Internet, yet even the most obscure ones garner some attention and have a small following that’s large enough for the author to continue updating it. Even if you’re not in it for the viewers and just love to write, starting a blog is a fantastic way to record all of your greatest eats and embrace your inner foodie. Treat it like a diary for your food adventure so you never forget all the sights and sounds you experienced as you bit into something new.

I can tell you that I get a lot of joy out of creating and sharing my posts to the Carma’s Cookery blog. And I know a few people who started off as hobby food bloggers and turned it into a decent side-hustle and eventually a career.

Try Something New

Sticking to your comfort zone isn’t a good way to become a foodie. You need to be experimental and you need to be willing to try new foods. For instance, you could take a trip to a vegetarian cafe and sample something different that isn’t on your regular palette. You could try a new type of cuisine that your friends have been raving about, or you could even go to a food truck instead of a restaurant if you’ve been fine dining for the majority of your life.

Although sometimes I go to a restaurant to order my favorite dish served there, I equally am willing to try something new … something that, perhaps, I might not make at home. If you’ve been following me on social media, then you’ll know that I’ve been experimenting with meal kit delivery services, too. It’s been fun to try new things without having the fuss of buying ingredients I’ll never use up.

Social Eating

When’s the last time you gathered a couple of friends and started a barbeque? Eating with friends really does make food taste better. You can travel with friends to a new restaurant, visit another country together, or doing something unique such as potluck dinner where your guests can bring random ingredients and foods to build up a feast. It’s a fantastic way to see what your friends enjoy while also showcasing your own cooking and treating them to something you love.

Several years ago, I hosted a dinner party where I served a completely Indian meal. Because the foods were new, I supplied a menu for my guests so they’d know what they were eating. Also, when I was in graduate school, I went home with one of my fellow students. Her neighborhood hosted a progressive meal where each course was served at a different person’s home (appetizers at home 1, first course at home 2, etc.). That was really fun!

Do a Food Challenge

If you’re a big eater with a big stomach, then how about taking on a food challenge? There are loads around the world and they’re usually challenging even for a big eater. However, they’re a great way to make friends, sample new foods, and perhaps give you a chance of getting on a wall of fame with your name and a picture. However, it’s worth noting that food challenges are difficult and there are obvious health risks associated with overeating. Don’t force yourself, and don’t do too many food challenges in quick succession.

Of course, you could also do a more healthy option of a food challenge. For example, I did a green smoothie challenge and shared my experience on this blog!

The Opposite Pricing Spectrum

If you’re used to eating fast food, then why not hold onto that cash and get something a little more expensive such as a fine-dining experience? If you’re used to paying a lot for your food, then how about switching it up and eating somewhere cheap for a change? It can be fun getting to know the other side of the food pricing spectrum. Cheap eats can be delicious and filling and it might give you a new look on fast food. Similarly, trying out expensive foods can open up new taste sensations and make you respect the work and time that goes into making unique meals.

Tags food blog, food challenge, foodie

Food Fiction & Essays The Business of Food

Hunger Is A Driving Force: A Chat with Christine Nguyen

Post author By Carma Spence
Post date March 9, 2017

Christine Nguyen, founder of Mama Crank's Pies

Have you ever considered a culinary career? Many people get into food-related businesses because of a general love of food and cooking (that’s partly why I started this blog). Others fall into it after trying something else. Christine Nguyen, founder of Mama Crank’s Pies, was inspired by both paths.

Christine Nguyen, founder of Mama Crank’s Pies

Carma’s Cookery: What drew you to a culinary career in the first place?

Christine Nguyen: I’ve always been interested in food. When I was little, I would pore over my mother’s cookbooks and spend most weekends watching cooking shows on PBS instead of cartoons. Experimenting with food and flavors was always a hobby of mine, but not one I considered a career until a few years going in and out of traditional university. I initially wanted to major in English and be a writer, but was nervous at the idea of such an inconstant muse and unreliable success. So I decided to go into the culinary field because I figured, hey, my muse was hunger and I’d always be hungry.

CC: How did you discover your love of pie making in particular?

CN: I remember making pies a lot in culinary school during pastry classes and enjoying it, but I didn’t do it often professionally once I became a chef. It wasn’t until I was at home on maternity leave after my daughter was born that I really reconnected with my love of pies. It was probably part of a nesting thing.

CC: What about making pies to you enjoy the most?

One of Christine’s creations.

CN: It started with just the soothing element of making and rolling out the dough, but soon I became really interested in putting a distinctive spin on traditional filling flavors. I also loved to make my pies more and more decorative as I really nailed down a great dough recipe. I enjoy making my pies as aethestically pleasing as they are delicious.

CC: How did you found Mama Crunk’s Pies?

CN: I found Mama Crunk’s Pies when I stopped working to stay home with my daughter and realized I could never truly stop working. I started Mama Crunk’s last spring and debuted it at our local Chattanooga Market, which has nearly 3,000 vendors to great success and interest.

CC: Where does your nick name “Crunk” come from?

CN: Crunk is a nickname given to me by friends from college days, shortened from “Crunkstine”. If you look it up on urban dictionary, you can finding the meaning, ha. Basically one who enjoys partaking in the party. “Mama Crunk” came as a natural extension, because by the end of the night, I’d always end up cooking for all my inebriated friends and mothering them with drunk munchies.

CC: What are your favorite pies to make and why?

CN: My favorite pies to make are usually custom orders. I have particular popular pies, like my raspberry and chocolate, salted bourbon caramel apple and blueberry lavender vanilla, that I enjoy to make and eat, but I really like to take the ideas and tastes of a customer and try to figure out how make a pie out of it. For instance, a customer wanted to give his wife a Valentine’s day pie that was a riff on Strawberry Shortcake. So I made a pie covered in hearts with strawberry balsamic compote and lemon marscapone twirl. I love doing stuff like that.

CC: What’s your best tip for pie-making?

CN: Make a great dough and learn how it’s supposed to look and feel. Rely more on your senses than a recipe. Great dough is super easy to make, but rare to find. The key is high-quality ingredients (I’m from the all-butter crust camp, but it’s debatable), super cold ingredients, and knowing when you’ve added enough water (the dough should never be too wet or dry).

CC: Do you sell your pies outside of your hometown? If so, how can someone order them?

CN: I sell my pies outside of Chattanooga, mostly within the Southeast/Mid-Atlantic and parts of the western regions. Check my website, www.mamacrunkspies.com for more information!

Create Your Own Unique Pie!

Does pie making daunt you? Are you wary of deviating from any pie-recipe you find, for fear that you’ll ruin the flavor of the resulting pie?

It doesn’t have to be that way!

Pie-Palooza 2017 is brought to you by Your Perfect Pie, a cookbook that breaks down pies into easily made component parts so you can unleash your pie-making creativity. Available on Amazon in both print and Kindle formats. Grab your copy today and start creating your perfect pie!

Miss previous posts? Find links to them here.

Tags bakery, Christine Nguyen, Mama Crank's Pies, Pie-Palooza 2017

The Business of Food

Home Cooking and a Generational Gap

Post author By Carma Spence
Post date February 21, 2017
2 Comments on Home Cooking and a Generational Gap

People love home cooking … they just don’t do it as often as they’d like. Yesterday I talked about meal delivery and meal-planning services. These kinds of services are growing in popularity and in diversity. I think a lot of this has to do with how busy Americans are. We work a lot. We commute a lot. And we don’t take much time off to just relax. We’re harried, but we want to be healthy, too.

But there is another reason that meal delivery services may be on the rise: Millennials.

Last year, Reportlinker conducted a survey to answer two questions:

Do Americans prefer to cook at home?
And if so, why?

What they found was enlightening. The vast majority of those surveyed replied with a big YES, they like to cook at home. 98% of respondents said they prefer to cook at home rather than being delivered or ordering a takeaway.

However, people are not cooking at home as often as they’d like. Only 36% of respondents said they cook at home daily. And 50% said they cook at home between three and six days a week.

The main reason people like to cook at home is price and health. 31% of respondents said the lower cost of home cooking motivates them to prepare their meals at home. While 22% said their desire for healthy food drove their home cooking preference.

When breaking responses down by age, something else came to light. Millenials (those born in the 1980s to 1990s and now in their 20s and 30s) are not as likely to cook at home. 24% of them admit cooking less than once a week and 32% of Millennials find inspiration on cooking blogs or websites.

In addition, meal delivery services appear to be more popular with this generation than other generations — 15% have used one of these services in the last year, compared to just 10% of all respondents.

So, do you like to cook at home? If so, why? Please share your thoughts in the comment box below.

Tags cooking at home, home cooking, Millennials

The Business of Food

Neighborhood Pop Ups Help Women Build a Home-Based Business

Post author By Carma Spence
Post date February 19, 2017

Last weekend, while driving around a neighborhood looking for homes to rent, my husband and I discovered a phenomenon called the “neighborhood pop up.” A sign stuck in someone’s front yard invited us to come and sip, snack and shop. Since we both enjoy flea markets and rummage sales — the last time we happened on one we found my more than a dozen Doctor Who T-shirts at $1 a piece!. So we took the sign’s invitation and drove to the event.

What we found was a mini fair being held in someone’s front yard. Each booth was run by someone from the neighborhood — usually a woman — and featured goods she made by hand. Many were jewelry and decor, but a couple were food-based businesses.

One Delightful Cookie

First, I have to say, you can’t each just one. These cookies are da bomb! I purchased a box of three and took them home. They didn’t last the night!

One Delightful Cookie is run by a woman named Audrey out of her home kitchen in California Heights, Long Beach. She loves baking cookies and after getting plenty of compliments from a wide variety of folks, she started her home-based business.

She is an example of one expression that kitchen creativity can take. She developed her how unique, signature cookie and is building a business around it. Isn’t that how Mrs. Feilds got her start?

You can find One Delightful Cookie on Instagram.

Sweet Ness Treats

Right next to One Delightful Cookie was Sweet Ness Treats, featuring the best chocolate dipped strawberries I’ve ever tasted. The woman behind these decadent treats said her secret was washing the fruit in alkaline water. Like Audrey, she’s running her food-based business out of her home kitchen.

In addition to chocolate dipped strawberries, she also offers cookie pops, brookies, cupcakes and more.

You can find Sweet Ness Treats on Instagram and Facebook.

Home-Based Business Take Away Lessons from this Experience

It was really nice speaking with both these lovely ladies and when I left the Pop Up my mind was abuzz with ideas, possibilities and things I wanted to share with you. Here they are in summary:

1. Neighborhood Pop Ups are a great idea for building your home-based business. The ladies I spoke with there said they were a group of women entrepreneurs who held these events to support each other. If you are an entrepreneur — whether with a food based business or not — couldn’t you network with fellow entrepreneurs in your neighborhood to create such events?

2. Both women I spoke with above liked the idea of me sharing their business in social media, but both jumped out of the picture when I went to take them. I didn’t say anything at the time, but it seemed odd to me. Yes, their food is the center of their businesses, but their warm, enthusiastic personalities also help sell the products. If someone wants to take a picture of your business offerings and share them on their Facebook, Instagram, Pinterest or whatever page, get in the picture! Show off your enthusiasm for what you offer. This adds emotional context and personality to your business. This is especially important for soloentrepreneurs.

3. Do you love being creative in the kitchen? Do you live for those times that you can be in the kitchen creating your signature dish? Then maybe you can build a business around that passion. I’m doing it with Carma’s Cookery. These ladies are doing it with their home-based businesses. You can do it too!

Tags food business, home-based business, One Delightful Cookie, Sweet Ness Treats