DO YOU KNOW WHY WOOD FIRE OVEN PIZZA TASTES BETTER???

WHY WOOD FIRE OVEN PIZZA TASTES BETTER?

RESTAURANTE DAVINCI DOÑA LOLA (MIJAS) SPAIN.

In Restaurant Davinci Doña Lola, of course we use the freshest ingredients and homemade Italian recipes but its our wood fire oven that makes our customers go WOW. They may not know the specifics on why it tastes so good, but the difference between wood fire oven pizza and regular oven pizza is self-evident with just one bite.

The smoky flavour, crunchy toppings, and fluffy crust of wood fire oven pizza most certainly dominate all other types of pizzas. And, there’s no doubt that our wood fire oven is responsible. With the oven’s rapid cook time, many pizzas can be made in a short amount of time ensuring the pizza never becomes soggy and little black on the crust is just perfection.

Here are some benefits of wood fire oven pizza:

Since the dawn of civilization, wood-fired brick ovens and pizza have been in existence. Discoveries of brick ovens have been made in the excavations of virtually every ancient culture. Today, the brick oven is as commonplace in Italy as the barbecue grill is elsewhere. There are many benefits of pizza made in a brick oven which cannot be duplicated in a conventional oven.

Higher cooking temperature – Heat radiates out from the heat source (in this case, a wood fire), is spread around the oven, and ultimately absorbed by the interior brick walls. This heat radiates across the dome very evenly while the floor of the oven remains slightly cooler. When the oven gets really hot inside, the baking temperature can be anywhere between 570 and 660 degrees Fahrenheit. By keeping a continuous small fire going on inside the oven, these temperatures can be maintained. A really good pizza is made in this environment.

Faster cooking time – Because of the high heat stored in the dense walls, the brick oven is designed to cook pizza very quickly. It takes approximately 2-3 minutes maximum for the pizza to cook. This is very economical if you need to cook a lot of pizzas!

Better crust – At such high temperatures, the radiant heat from the fire and the heat bouncing off the inside walls of the oven crisps the outside of the pizza very quickly. Any moisture in the dough is thus sealed off. This prevents the base of the dough from becoming soggy and results in a flavorful crust that’s puffy, yet soft and chewy.

Unique flavor – Only a wood-fired brick oven pizza imparts that unique smoky flavor that cannot be reproduced in a normal kitchen oven. The high temperature produces other flavors not achieved by slow cooking. However, as heat destroys the flavor of olive oil, there is usually none contained in either the dough or the sauce. Instead, a good-quality olive oil is drizzled over the cooked pizza right before serving.

Crispier toppings – The intense heat and constant airflow generated in the brick oven seals and cooks the toppings evenly and quickly. The vegetable toppings will be crispier than those produced on pizzas made in the oven. This quick cooking also allows the vitamins and other nutrients in the vegetables to remain. In addition, the cheese does not burn but, instead, lends itself to an appealing color and smoky flavor.

Owning a brick pizza oven has its own benefits; it is both economical and efficient. It is economical in that more than one pizza can be cooked at a time and foods other than pizza can be cooked inside. It is efficient as foods cook quicker, resulting in healthier ingredient and better tasting pizza. Not only that, but your friends and family will be so impressed!

Now that we’re making you foodies hungry, come on down to Restaurante Davinci Calahonda in Doña Lola  - Mijas Costa - Spain for some taste of heaven. See you soon!

Why my clients are always the same? 7 strategies to attract new diners

If you see that your clients are almost always the same, Congratulations! That means you've known loyalty to your guests thanks to your fine dining and your friendly service. But what happens with new clients? How to attract those who prefer to visit the competition or never come into your restaurant?
We propose to implement one (or several) of these 7 strategies designed with the aim to attract new customers to your business:
1. Create a daily "low cost". If in theaters work successfully "spectator's day", why not set a specific day of the week in which the dishes of your chart are 30% cheaper or in your menu has a reduced price the usual? What if you put your Tuesday tapas at a single price of 1 €?
2. Themed dinners with which attract fans or experts in a particular subject. For example, calls to your establishment wine tastings, dinners for moviegoers, sitting around a literary novelty, fans of a TV series, etc.
3. Make most flexible your menu. Increasing customer demand courses that suit your needs and tastes. It presented a menu in which much of your recipes can be consumed in the form of cap or half rations. Media also offers menus.
4. Organize music sessions. Music is an interesting attraction for many customers. Invites groups in the area to attract younger or a set of jazz Animate the most romantic dinners ...
5. Make a promotional campaign of your local for your neighborhood or district. A mailing with a coupon discount can encourage many neighbors to visit.
6. Remodeling your decor. Maybe with a new image, you receive the visit of new guests attracted by curiosity to see the new location, although the menu has just been amended.
7.Sort tasting menu for two on your social networks. It is likely that the followers of your Facebook page, Instagramers or your Twitter unaccompanied by a new customer who does not know your restaurant.
 

La comida ha dejado de ser la protagonista The food is no longer the protagonist

Este gráfico, que capta elegantemente el toque de restaurantes enfocados en entregar con éxito una experiencia agradable consumidor. El gráfico es notable, ya que representa la comida - ya sabes, lo que la gente seguramente pretenderá hacer cuando sale a comer fuera - como sólo una parte de la estrategia de un restaurante, su modus operandi.

En cambio, el gráfico implica que la comida en sí es una consecuencia, de la misma manera que la ropa o artículos para el hogar son los aspectos destacables de estilo en un negocio minorista de decoración.

Esta estrategia refleja una idea central en nuestra experiencia comercial moderna, que los propietarios de hoteles y restaurantes de todo el mundo están adoptando - ahora los clientes tienen poder de decisión.

Lo que los clientes quieren, en este mundo cada vez más digitalizado, es una experiencia. Algo, si no es trascendental, al menos que sea memorable, y por supuesto, digno de ser transmitido en los medios de comunicación social. La experiencia no tiene que ser grande - puede ser pequeño o íntimo, en un hogar o en un lugar precioso.

Esta realidad hace ver a los propietarios de negocios de restauración, que una buena comida, por si sola nos va a dar un cliente leal que vuelva una y otra vez a nuestro negocio.

Llevar ese concepto a la realidad de un restaurante puede ser complicado, y donde la consulta con diseñadores de interiores,  decoradores, artistas y  profesionales de los medios de comunicación es fundamental. Los propietarios y operadores deben encontrar un equilibrio, no sólo de la ejecución de su visión, pero hacerlo de una manera que sea accesible y haga que sus clientes tenga una experiencia memorable, por encima de una cena suculenta. Colores, tonos, sonidos y efectos visuales juegan un papel fundamental en la toma de una decisión para que el cliente decida visitarnos o pasar de largo.

Así, la próxima vez que le pregunte a un amigo sobre su reciente experiencia en un restaurante, es más probable que le comente lo agradable que fue la velada, o las fabulosas vistas que tiene un restaurante, antes que recomendar un plato o un postre.

cently came across this great graphic which elegantly captures the approach of restaurants focused on successfully delivering an enjoyable dining experience. The graphic is notable because it represents food – you know, what people presumably aim for when dining out – as just a part of a restaurant’s strategy, its Modus Operand.

Instead, the graphic implies that the food itself is an outgrowth, a manifestation of a restaurant’s concept and dining ideal, in the same way that clothing or home goods are the tangible aspects of a retailer’s style and aesthetic.

This strategy reflects an idea central to our modern commercial experience, and one which retailers, hoteliers, and restaurant owners everywhere are embracing – consumers now hold the balance of power in deciding between merchants, and they’re deciding on factors beyond quality of goods and services alone.

What consumers want, in this frequently digitized and dry world, is an experience. Something, if not momentous, at least memorable (and of course, worthy of being relayed on social media). Experience doesn’t have to be big – it can be small or intimate, down-home or precious.

In fact, food itself has always been theater, a representation of something integral yet aspirational to the way we live. Chefs and diners regularly speak about the presentation of food – the way dishes are prepared and staged to enhance the dining experience beyond the enjoyment of food.

This concept-focused restaurant reality is the logical extension of the deliberate presentation of food. It reflects an era of discriminating diners, a new reality that good food alone isn’t going to build loyalty and sustain momentum.

Rather than intimidating, this focus on concept should be seen as liberating – it frees restaurateurs to explore, design, and make a dining reality which demonstrates what they love about food and delivering a memorable meal.

Bringing that concept to life is where it can get tricky, and where the consultation of interior designers, restaurant veterans, and media professionals is critical. Owners and operators must strike a balance of not only executing their vision, but doing it in a way that is accessible and speaks to their customers.

Colors, tones, sounds, and visuals all play a role in making a vision manifest, and can turn an idea into a reality which guests can freely inhabit. Is your concept based on a historical time period? A revolutionary approach to food? An exotic land or lifestyle? No matter the germ of your idea, sensory elements will bring it to life just as much – or more than – the food you prepare and the drinks you serve.

So, next time you ask a friend about their recent dining experience, pay careful attention to what they say first. Some may say “I liked the food!” But many more will start with their mood, experience, and overall impression of the dining experience. It’s that sensory experience, in which a meal becomes much more than the food consumed, that today’s diners crave.


5 good reasons for your RESTAURANT'S social media strategy

Perhaps you may not believe it, but social media is more important now than it has ever been.  Not just for chatting to friends, but to local restaurants and business. Why is it?  Because many customers connect with local restaurants over social media.

Fun Media gives you the low down on what we need to know! The Term Social Media has evolved but it is far more than social. These days, Social media is everywhere.  

 So…. You are wondering why you need a local social media marketing strategy?

You  already have a brand presence in ‘real’ life. Customers recognize your brand. Is it enough? In this world of mobile phones and on line shopping… probably not. If you’re still posting to your entire fan base without aiming your message  at a target… then you’re missing the point of social media. You need to be at the social media party.. not just an outsider looking on.

What Target I hear you ask…  Clients… Past, Present and FUTURE!! An online presence needs to be not only social – but to build relationships with your customers/users/ clients, etc it’s not easy carrying on a conversation with 2,000 + people every week,  and while it’s important to maintain an active national or global brand presence (this is only for internationals brands business), you need to connect with your audience on a local and personal level.

 We have narrowed it down to main 5 reasons you need to make your business or  restaurant’s social media strategy LOCAL:

1. Strengthen existing relationships. Build and maintain relationships with the people your business serves day in and day out, --really they are your best fans--. If you’re connecting with loyal customers online, there’s a good chance they will spread your content to their networks, thus giving you wider reach in the community you’re serving.

2. Offer local specials every week. By managing specials and promoting them at the local level, you’re rewarding your community for their patronage and loyalty. Best value menu, Live music, Bounce Back deals from on line sources…Special prices, offer reduced price wines, or promoting an special dessert to support an local Charity. Your ‘Fans’ get better deals! So .. it makes sense to them to ‘follow’ you… and in turn talk about you to friends.. .. and in turn re visit your business…  Are you getting the idea?

3. Increased results in online search. This includes SEO and SMO (more about this  in another post). With local pages that are optimized and active, (like magazines, news papers, and groups) you have a better chance of appearing in someone’s search for “a terrace restaurant in Marbella if two or three  of your ‘Fans’ have been to it. So, next time a passer by  searches on his phone  for ‘ food near me now’ .. YOUR restaurant is top of his screen!

4. Personalized communications. The Internet is a global market, but we don’t want to get all the market, we have to get the brand local but it’s hard to capture the day to day customer experience. If you’re posting to local interest sites, it’s easier to stay on top of store-level specials, events and connections. From these accounts you can connect with other local businesses and your regulars. It is an ongoing process… Today’s world never stops moving … and the business that succeed are the ones who keep in step with the constant hunger of today’s client for information…  One client compared his business as ‘ His baby’ … It needed constant attention… but the rewards were amazing.

5. Audience growth for target demographics. Using local email lists, social ad targeting and geo-targeted posts, you can ensure you’re talking to your local audience. When you’re taking the time to market via social, you want to make sure your message is getting to the right audience. With local media targeting you can hyper-target your posts for maximum exposure where it matters. In your Pocket!

Before diving in, make sure to take the time to detail out a local social marketing strategy and content strategy. Cover all your bases by optimizing accounts on Facebook, Twitter, Instagram, Pinterest, Tripadvisor, Yelp, Foursquare and your Google maps/G+ pages. Keep in mind that this strategy should not be rushed. Take the time to train your managers and operators on your brand voice and personality of your restaurant or business, as well as the do’s and don’t of social media to ensure every account, whether global or local, is a perfect reflection of your company.

If you’re looking for inspiration, you just found it! Reach out to the team at The Fun Media Company (fun@funmedia.es) call +34 684 122 218 tweet us @Funmedia2 or follow on facebook.  You can do what you do best, Running YOUR business… while WE inform the real world .. as well as the virtual world..  all about you.

After all, when was the last time you saw somebody look up something on their phone…?  Wouldn’t it be better if they found your restaurant and not the one down the street….

But don’t just take our word for it … Ask our existing clients..

Hi everybody

We start here our way to help everyones to want to get more incomes in his business.

Using new technologies and apps for smartphones we can head much customers than you never believed. In FunMedia, we help you to position your restaurant or business on the right way in review webs like Yelp, Tripadvisor, Foursquare, Google + or Facebook Pages. Every day hundred of clients look for breakfast, lunch or dinner in his area around using his smartphones and tablets, if you aren't in a good position they chose other business to expend his money. Its not the future, is the present, and maybe a past-present. In Fun Media Company we love our work and we make you easy grow up your incomes using the social media networks.

Before, the experience of the clients was beginning for the mouth-to-mouth resuscitation of other clients who were recommending the restaurant, and they were the own clients, as soon as they had visited the restaurant those who were recommending it or not, this has changed dramatically, today the experience of the clients begins, before going to the restaurant, searching, being informed about the menus, asking other clients in the networks socials and being left to advise for the pages of comments; his experience continues during the food, doing checkins, publishing photographies, videos, or making comments in the social networks; and to finish it continues even when already not are in the restaurant, being they themselves those who put reviews in the pages of recommendations.

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