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.