Ever since I opened in July of 2006, I have proactively drawn tourist into the store. First by advertising in the right places - Finger Lakes Tourism Alliance, Finger Lakes Visitors Connection, Life in the Finger Lakes, the Canandaigua Tourism Guide and the Finger Lakes Times Tourism Guide. But more importantly than the advertising is having the right plan in place to attract tourist.
Being in the spice business and wanting to attract tourists means offering a large ethnically diverse selection. But also insuring that that selection is as authentic as possible to it's "true" flavor. What does this mean? Often in India and Africa spices are dry roasted to bring out their flavors, then crushed and blended. For example, a true Ras el Hanout, would NOT taste authentic if the over 20 different ingredients weren't dry roasted first, then ground and blended. I research all of the blends we make to try to get the truest flavor.
Along with the flavor of a particular blend, customers want to know that I know where the spices [blends] originate from, how best to use them, recipe ideas, and the blending techniques of each spice. In other words, customers want to know that I know more about spices than they do, even if they are of the ethnicity of the spices origin.
Along with the selection and the knowledge base of the "spice blender", tourist want a welcoming environment. I make it a point to greet everyone that enter the store, I ask where they come from, how they heard about us, what they might be looking for. If it is a motor coach tour visiting [and we have ahd 6 of those this year so far], I jump on the bus before they come into the store to welcome them, give them a very brief history of the shop and Canandaigua, tell them where the bathrooms are [very important to hospitality] and offer them a gift for visiting. Wouldn't this make you feel welcome?
The store itself must be welcoming. Colorful to match the herbs, spices, and specialty foods on our shelves; well lit to better see the products; wide isles to make trafficing through the store easy; clean bathrooms, floors, shelves, and windows are important; and of course fast efficient checkout.
We have a Welcome Book to track where customers come from and also to gather customer comments. I am pleased that we have welcomed guests from 13 other countries and 21 other states at this point. We have many comments that indicate tourist were in teh Finger Lakes area and had done a web search on the area, finding us in Canandaigua and specifically come to town to visit us. Comment slike great selection, great prices, knowledgable help pepper the book. These are indicators that we are doing some of the correct things to attract tourists and local shoppers alike.
I believe that Finger Lakes Foods and Wines are major attractions to our region. To encourage more food and wine travel in the Canandaigua Area I have created the Canadaigua Lake Culinary Trail. The trail boasts over 25 farms, farmer's markets, food processors, specialty food shops, restaurants and wineries. It is a great way to promote local foods and wines. I encourage anyone looking to spend a special day with family or friends to visit some or all of the stops on the Canandaigua Lake Culinary Trail. Your feedback is always appreciated. To see the trail visit my website at http://canandaiguaspice.com and click on the tab for Culinary Trails.
We can all do more to encourage tourism in the Canandaigua area. Tourism is vital to our local economy. Please be proactive and positive to folks travelling into our area.
Until next time,
Michelle
Wednesday, October 10, 2007
Wednesday, October 3, 2007
Another day in spice paradise
This morning when I walked through our Gluten Free room, it amazed me how fast our product and the other gluten free stock has sold. So today I will make gluten free mixes - muffins, sweet breads, cookie mixes, some breads, cakes, and scones. Soon I will have our mixes ready made and then frozen to sell. So look for our muffins, cookies, scones and other goodies in the freezer.
I must also prepare for our Cooking with Wines and Spice class that will be taking place on October 16th. I have so many favorite recipes that I must decide which ones to make and also which ones to include in the handouts. I will need to give this a great deal of thought, but I definately know that I will include my Braised Pork Ribs recipe. It is always a hit when I entertain. I often work with my neighbor - Ryan's Wine and Spirits to choose special wines to feature. They are a great group of folks at Ryan's and what better thing to cook with than wine and spices?
Yesterday, I cleaned up the back store room. It is amazing to me how much paper accumulates on desk tops, work stations, tables, and even the floor. I have never been the greatest at filing, and it just proves to me that I MUST get better at it. So now the workstation is clear, my desk has papers in multiple piles to be files, the garbage must be taken out - 4 bags of recyclable paper!
Also yesterday, I will share with you some of my experince with spice blending. I have a loyal customer that had asked me to make her an adobo blend. She had brought me a packet from Goya and told me she would like it as close to that blend as possible, but with no salt or MSG. So, I read the ingredients, cut out the MSP, salt and fillers and begin blending. There is very little left to blend after removing the salt, MSG and fillers! That is always what amazes me about commercial blends. Beware what is in it!
By her nose and visual inspection, the first batch is not orangey [in color] enough, and there is something that is too strong a smell in the blend. Second batch - no that's not right either, too much onion maybe...... By the third batch I am cutting back on the onion, increasing the turmeric and walah! we have a winner. She is happy, I am pleased to have met her need and we now have a blend that we can offer other taste testers to see if their feedback is favorable and we want to add it to our regular inventory. Taste testers are very important in the spice blending business.
Well, unitl next time, check out our website at http://www.canandaiguaspice.com
Michelle
Owner
Canandaigua Spice Company
I must also prepare for our Cooking with Wines and Spice class that will be taking place on October 16th. I have so many favorite recipes that I must decide which ones to make and also which ones to include in the handouts. I will need to give this a great deal of thought, but I definately know that I will include my Braised Pork Ribs recipe. It is always a hit when I entertain. I often work with my neighbor - Ryan's Wine and Spirits to choose special wines to feature. They are a great group of folks at Ryan's and what better thing to cook with than wine and spices?
Yesterday, I cleaned up the back store room. It is amazing to me how much paper accumulates on desk tops, work stations, tables, and even the floor. I have never been the greatest at filing, and it just proves to me that I MUST get better at it. So now the workstation is clear, my desk has papers in multiple piles to be files, the garbage must be taken out - 4 bags of recyclable paper!
Also yesterday, I will share with you some of my experince with spice blending. I have a loyal customer that had asked me to make her an adobo blend. She had brought me a packet from Goya and told me she would like it as close to that blend as possible, but with no salt or MSG. So, I read the ingredients, cut out the MSP, salt and fillers and begin blending. There is very little left to blend after removing the salt, MSG and fillers! That is always what amazes me about commercial blends. Beware what is in it!
By her nose and visual inspection, the first batch is not orangey [in color] enough, and there is something that is too strong a smell in the blend. Second batch - no that's not right either, too much onion maybe...... By the third batch I am cutting back on the onion, increasing the turmeric and walah! we have a winner. She is happy, I am pleased to have met her need and we now have a blend that we can offer other taste testers to see if their feedback is favorable and we want to add it to our regular inventory. Taste testers are very important in the spice blending business.
Well, unitl next time, check out our website at http://www.canandaiguaspice.com
Michelle
Owner
Canandaigua Spice Company
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