Feastly Chef Newsletter - March 4th

Dear Chefs,

Thanks for tuning into another Feastly Chef Newsletter. We're excited about our growing community of chefs and all the incredible meals being posted on the site. Let's keep it going!

April Meals

We're now scheduling venues for April! Demand is high and venues are limited so please get your hold requests in today. Remember, to take advantage of the 100% payout menus need to be posted one month in advance. Put your requests in here: https://eatfeastly.com/venues/request-hold/.

Last Chance to Attend Marketing Monday!

Marketing Monday is coming right up! Join us on March 7th at HQ at 6:00pm to learn how to build your brand.

Self-marketing and building a brand is key to selling out your meals. We want to give you the tools to help you be successful. Led by our Head of Marketing, Jocelyn, this first workshop will cover how to create cohesive social media accounts for your brand, including hashtags, naming your brand and imagery. Food and drinks will be provided! To RSVP please respond to this email. 

New Venue: theGreenhouse

We're excited to add a great new venue to our line-up! The Greenhouse, located in the Mission, seats 20 and has a commercial kitchen. We're programming it for Tuesdays, Wednesdays, Thursdays, and Saturdays so get your requests in today!

Feastly Chef Newsletter - February 25

Dear Chefs,

You guys are amazing – we're thrilled to announce that the past two weeks have been the biggest in Feastlyhistory! You helped us break records with your incredible lineup of meals. Thank you and let’s keep up this momentum! Let’s get right into the important stuff.

March Dates

There is limited availability left at our venues in March. If you haven't gotten your venue requests in please do so today. Early dates for April are also up! https://eatfeastly.com/venues/request-hold/ 

We’re in negotiations with another venue or two that might add some space for March. If you have some great ideas for meals you’ve been wanting to post, there will soon be room to grow.

Marketing Monday

Seats don't just sell themselves! Building a brand that reflects your cuisine and story is the key to filling your seats. We want to give you the tools to help you be successful.

Join us March 7th at HQ at 6:00pm for our first "Marketing Monday" workshop, led by our Head of Marketing & Chief Snacker, Jocelyn! This first workshop will cover how to create cohesive social media accounts for your brand, including hashtags, naming your brand and imagery. Food and drinks will be provided! To RSVP please respond to this email. 

Introducing Our New Venue Mangers

Many of you have already met our wonderful new Venue Mangers but we'd like to take this opportunity to formally introduce them! The Venue Managers will be at the majority of meals at theLab and Foundation Cafe to oversee opening and closing procedures, act as brand ambassadors, and ensure that our large community of chefs and diners have the ideal Feastly experience. 

Liz joined us after living in Cameroon for the Peace Corp – amazing right? She is helping us streamline the processes in all of our venues and you can thank her for putting together the new inventory lists for all of our spaces. 

You might recognize Shane from the incredible handmade pasta meals he hosts. In addition to being part of the chef community, he is also joining us as a Venue Manager to give us the chef perspective that is so important. 

Feastly Chef Newsletter - January 28th

Dear Chefs,

Thanks for tuning in to another Feastly Chef Newsletter! We have lots of updates for you this week:

Feastly Chef Guide

Whether you're new to the platform or a Feastly veteran, we encourage all chefs to read our newFeastly Chef Guide. Here you'll find comprehensive information about planning and executing your meals, a breakdown of our venues, and best practices for everything from marketing to pricing. Please read through it and feel free to reach out with any questions.


Tax season is here...womp womp womp. You will be getting a 1099-K from us if you met the following criteria: chefs who earned at least $20,000 in meal earnings from at least 200 transactions. More information on taxes can be found here.

Brunch Spots Available

We have a few limited spots left for weekend brunch in February. If you are interested in hosting, please reach out today! 

New Theme for February 13th Showdown!

Surf & Turf is out, oysters are in! Due to chef interest, the new theme for the Showdown on February 13th is oysters. Please let me know today if you would like to participate. Showdowns are limited to three chefs.

As always, feel free to reach out with questions, comments or feedback.



Newsletter: January 19, 2016

Dear Chefs,

2016 is off to a great start! Here at Feastly we're excited about about the many new chefs and menus that have come with the new year.

February Meals
A big thanks to all those who posted their February meals to take advantage of the 100% payout. If you weren't able to get a meal online, there's still time! We have a few spots at our venues left so please reach out to me as soon as possible.

For those of you who have a hold on the calendar for a venue but have not posted your meal, please do so right away in order to secure the spot. Don't let anything hold you back - use placeholder images and a general menu then modify as more details become available. The longer the event is listed in the marketplace, the more likely it will sell out!

Feastly Showdowns
We have an awesome line-up of Showdowns for the next couple of months, and we want you to join us to battle it out. Showdowns will be held at theClub on Market Street allowing for the biggest crowds at a Showdown that we've seen yet. Participation means great brand exposure and winners will get bragging rights as the best of the best. Showdowns are limited to three chefs so sign up right away and see if your dish will reign supreme!

If you are interested in participating, please email me with the Showdown you would like to join. The deadline is Friday, January 22nd. The schedule is as following:

Surf & Turf: February 13th
Chili: February 27th
Burgers: March 12th
Dumplings: March 26th

As always, feel free to reach out with any questions, concerns and feedback.


Newsletter: January 7, 2016

Dear Chefs, 

Happy New Year from the entire Feastly team! 2015 will be remembered as the year of incredible growth and innovation for Feastly – and it’s because of you, our amazing chefs.
As we begin 2016, there are many new initiatives and opportunities we’re excited to share. We will be launching a bi-monthly Chef Newsletter to keep you updated on our venues, policies, product updates, competitions, events and more. 
Introducing Molly Beckert
We recently welcomed the newest member to our team, Molly Beckert. Molly has traveled around the world and is a huge fan of international cuisine as well as anything with avocado and chocolate, though not typically together. Molly will be taking over as our San Francisco Community Manager. She will be your primary point of contact for Feastly moving forward. 

January 2016 Updates

  • Feastly Family Meal: Starting on January 31 (and the last Sunday of every month), we will be hosting a gathering of chefs at one of our venues. This will be a chance to meet fellow chefs, exchange ideas, catch up on Feastly news and enjoy some amazing food and spirits. While attendance is not mandatory, if you cannot attend, we request you join us in a Google Hangout for the announcement part of the evening.
  • No Fees, Please: To encourage advance posting of meals, we will be waiving the standard 12% chef fee when you post your menu at least one month in advance (guests will still pay the 10% service fee at booking). Because January is underway, we will be extending the offer until January 15th to book for February. Hurry and get your menus posted today!
  • Payouts: We're increasing the number of times we do payouts to twice a week. Check your bank accounts on Tuesdays and Thursdays!

It’s an exciting time to be part of the Feastly family. There is so much to come in 2016 and we’re grateful that you’re a part of it. As always, feel free to reach out with any questions, concerns or feedback.


Adam Zolot