We've launched a new supplier perk with Mission Kitchen and we sat down with founder Charlie Gent to get a deeper dive into who they are and what they do.

Togather have launched a new supplier perk with Mission Kitchen and we sat down with founder Charlie Gent to get a deeper dive into who they are and what they do.

Togather x Mission Kitchen: Introducing Mission Kitchen

We love linking up with like-minded businesses in the events and hospitality industry - and today we’re doing just that with a brand new partnership with Mission Kitchen. Mission Kitchen is an incubator kitchen space for new and existing businesses, with state of the art equipment, flexible memberships & mentorship programs. Togather supplier members get an exclusive 10% discount on their first 3 months. 

We sat down with Charlie Gent, the founder of Mission Kitchen, to get an in-depth insight into how and why he started the business, how it differs from other incubator spaces, and what he’s learnt about how small businesses can succeed. 

Hey Charlie! Can you introduce yourself and tell us a little bit about how you got started?

I'm Charlie, one of the founders of Mission Kitchen. My background is in working with various food brands and businesses over the past few years. Before Mission Kitchen, I was involved in a company that specialized in repurposing old vacant buildings and land into workspaces for local businesses. These spaces incorporated studios, co-working areas, retail units, and often had a food and drink element, like a street food destination.

Given my background in creating shared workspaces and supporting startups, I assumed there would be a dedicated place in London for aspiring food entrepreneurs, similar to co-working spaces in other industries. To my surprise, I couldn't find one. This seemed odd, considering how many people I knew personally who had ideas for food businesses. So, I began researching and discovered that while such solutions were scarce in the UK, they existed successfully in the United States.

Tell us what makes Mission Kitchen different? 

I mean, one thing that distinguishes us is our focus on the types of businesses we cater to. We're not a dark kitchen, so there's no takeaway food delivery or virtual brands operating from our space. Instead, we concentrate on catering to street food traders and those developing and launching food products. This results in a unique membership community and space.

One key feature that sets us apart is the nature of our space. We emphasize shared space, providing co-working areas where members can work on various aspects of their business outside of the kitchen. We also offer shared kitchen spaces with flexible access, making it more affordable for people to use high-quality production equipment. This flexibility is often lacking when renting from traditional commercial kitchen rental companies or dark kitchens.

There's a misconception that it's acceptable for those in the food industry to work in less-than-ideal environments, like basements or freezing warehouses. Just as in co-working spaces, studios, and offices in other industries, we believe the working environment should be comfortable and inspiring. Our kitchen in London, for example, has floor-to-ceiling windows, providing ample natural light. We put significant thought into creating a beautiful, inspiring, and comfortable workspace.

Beyond the physical space and business support, our sense of community is what sets us apart. With over 100 food businesses within our community and an open-plan shared space, our members spend a lot of time working alongside one another. We actively foster this sense of community through networking events, monthly family meals, and team members dedicated to connecting and encouraging collaboration among our members.

This sense of community is especially appealing in an industry that can often feel isolated, particularly for those in the early stages of their food businesses. The opportunity to connect, share knowledge, seek advice, and build relationships with a diverse group of 100 other food entrepreneurs is a compelling aspect of our mission.

Finally, we offer a comprehensive range of business support. We view ourselves not just as a kitchen rental provider but as an incubator for food businesses. When members join Mission Kitchen, they gain access not only to the kitchen and co-working space but also to our community and a business support program. This includes a mentorship program, regular training workshops, one-on-one advisory support from experts, and events like Meet the Buyer, which opens doors to pop-up trading opportunities.

In essence, joining us means more than getting kitchen space; it's signing up to be part of an incubator where you'll receive extensive support to help grow your food business.

Can you expand a little bit about the importance of networks and community in hospitality? 

In the food industry, there's a social and networked aspect that's quite apparent. However, when you're in the early stages, the reality can be quite different. It can be isolating, both physically and mentally. The food industry is complex, and many people enter it out of a love for food, culinary skills, or an idea for a product or food brand they're passionate about. But often, they lack the knowledge of how the industry works, the intricacies of running a successful food business, and the nuances of compliance with regulations. Navigating all of this on your own can be daunting.

So, when people visit our kitchen space and consider joining us, what really stands out to them is the sense of community. It's about being around like-minded individuals who share similar challenges and goals. This sense of belonging and the opportunity to connect with others is often the defining factor that motivates them to become part of our community.

What are some of the great success stories at Mission kitchen?

One of our members who initially joined us during the pandemic when we were exploring ways to support people interested in starting food businesses. We ran an online course targeting aspiring entrepreneurs, providing guidance on transitioning from newcomers to startup founders. One participant, Eva, had the idea for a range of condiments inspired by the American South. She noticed a gap in the UK market for these products. As part of the course's final day, there was a pitching event, and Eva's proposal won her free space at Mission Kitchen for the first few months. She accepted the offer and began developing her business from our kitchen.

Through our mentorship program, Eva was paired with Tom Barton, one of the founders of Honest Burger. He became her mentor and was impressed by her products. He introduced her product as a special burger item across Honest Burger's stores, which led to a significant increase in demand. Eva went from producing a handful of jars a day to approximately 1,500 kilograms of product. This growth prompted her to explore manufacturing and supply chain expansion, scaling up her business significantly. She went on to win multiple Great Taste Awards and recently announced that her products are now available at Whole Foods stores across the UK. All of this started with just an idea 2.5 years ago.

These are the kinds of stories we love to see—entrepreneurs coming to us with ideas or early-stage businesses and utilizing the support we offer to accelerate their growth rapidly. We have many more exciting stories like these, and it's truly rewarding to witness the journey of our members.

What are some of the traits that you see with successful businesses? 

One crucial aspect, especially in the early growth stages of a business, is maintaining a high degree of focus. It can be very tempting to try to cater to a broad audience and offer a wide range of products or services based on various requests and opportunities. This approach may seem exciting, particularly if you have a passion for food and enjoy experimenting with new products. However, businesses that tend to succeed and experience rapid growth are those that understand the importance of specialization.

Rather than trying to be everything to everyone, it's advisable to concentrate on doing one thing exceptionally well. Establishing a niche where you become known as the best in London for a particular cuisine or product can be extremely valuable. This approach allows you to build a loyal fan base and a strong following. There's a concept called "1000 True Fans" that emphasizes the value of having a smaller group of people who are deeply passionate about your offerings, support your endeavors, and advocate for your brand. It's far more valuable than having a much larger but less engaged audience.

In the early stages, it's crucial to understand what you can do better than anyone else, maintain a clear identity, and focus on offering a small range of high-quality products or services. This laser-focused approach can set you apart and lay a strong foundation for future growth.

Another key factor, especially in the early days, is persistence. It's essential to have the stamina and determination not to accept rejection easily. You'll often find yourself knocking on doors, seeking opportunities, and navigating challenges. People who exhibit persistence, who don't take "no" for an answer, tend to be the ones who make significant progress. It's important to approach this with a human touch, charm, and even a bit of humor, as it can make a substantial difference in building relationships and opening doors to opportunities.

What advice would you give to someone that’s looking to diversify their income streams by moving to retail?

As for advice, although it’s quite a different world and business model, there are some essential principles. First and foremost, when starting, it's crucial to thoroughly understand costing and pricing. Delve into the less glamorous but vital details of the numbers at every stage. We've seen cases where people have fantastic products, like outstanding condiments or dressings, but when it comes to areas outside their expertise, such as scaling or understanding the retail landscape, they struggle. Ultimately, if you're aiming to build a significant business that may end up on retailers' shelves, you need to understand what buyers and retailers are seeking.

This can be a somewhat mysterious realm, and it's not always obvious to outsiders what makes a product sell in the retail space. So, conducting in-depth research is key. It's easy for people to create a delicious product or craft an appealing brand, but before diving in, it's crucial to put in the groundwork of researching how the retail world operates, understanding the underlying economics, and how that affects your pricing and costing strategies.

For most entrepreneurs, the long-term goal may involve getting their products into retail, so gaining insights into what retailers are looking for is vital. We've recently started hosting events at Mission Kitchen, like our "Meet the Buyer" events, where we bring in buyers from independent retailers. Our members have the opportunity to showcase their products, pitch them, and potentially secure listings in these retailers. Some are at the right stage to get their products on the shelves, while others are seeking valuable feedback and understanding about what buyers are looking for.

So, if you're moving in the direction of productizing your food business, investing time in understanding the dynamics of the retail world is a wise step to take.

When’s the right time to move out of the home and into a bigger, more professional space? 

Expanding your premises, such as moving into a place like Mission Kitchen, isn't a one-size-fits-all decision. It varies for each business. Typically, business owners have an intuitive sense of when they've reached their current limits. This realization often comes early on when a business is starting to gain some traction. At that point, it becomes clear that the current setup, whether it's a home kitchen or a part-time arrangement, is no longer sufficient.

Our perspective is that the transition to your first commercial kitchen should happen as soon as possible. Stepping into an environment with access to professional equipment and the necessary facilities can significantly accelerate your growth. Efficiency improves, production volumes increase, and product quality rises. So, making this first step should be a priority, and we aim to make it accessible, affordable, and flexible to facilitate this transition.

Moving beyond that initial step, scaling up further into private kitchens or your own unit depends on the specifics of your business. It's about responding to those moments when you realize you can't keep up with demand, and you need more space to grow. So, there isn't a fixed timeline for when to make such a move—it's about recognizing your business's unique needs and growth potential.

A huge thanks goes to Charlie for taking the time to chat. We know our suppliers will find this insight so valuable and we’re looking forward to continuing to build our partnership with Mission Kitchen!

When is the best time to quote for a request? Unsurprisingly, it's as soon as possible.

When is the best time to quote?

We are often asked when exactly is the best time to quote. It won't surprise you to learn that, in general, a quick quote is a good one, but we've looked at the data and have a few insights to help you out. 

We looked at all quotes that ended up being booked. Quotes sent out in the first hour have the highest chance of ending up as a booking by a significant margin (see the orange line below). This is on the assumption that the quote that you submit is relevant to the request. 

Missed the first hour window? Don't despair

Quotes sent within the first 24 hour window still have a good chance of converting into a booking, as shown above. Our research has shown that quotes within the first 24 hours still have a 45% better chance of being read than those sent after. 

Most requests are submitted during working hours. Quotes on these requests outside of standard working hours are unlikely to be read. 

We hope that helps you out. And remember, although everybody loves a quick quote, relevance is really the key to winning bookings - so make sure to take the time to look over each request and make sure it feels like a good fit before submitting your quote. 

At Togather, our supplier community is so important to us, join us today and experience a range of perks and benefits from discounts to...

Our Supplier Community - Perks & Benefits

Part of being part of the Togather family means amazing discounts 

Neon Numbers Accountancy

Mobilers Public Liability Insurance

Zip Van

Deputy HR

Sous Chef

Gozney Ovens

CODE

Kelly's Cause was founded by Tobie-Anna Durk in 2019 in honour of her friend and fellow chef Kelly. In her own words, "I wanted to do something to not only create change within the industry but to make Kelly's legacy a positive one". They've since been on a mission to create a mentally healthy hospitality industry for all by providing industry specific Mental Health First Aid training and mental health support to businesses and individuals across the country. Togather partners get 20% off any Kelly'sCausetraining with the code 'CODE20'. 

We rely on our supplier partners to help steer things back in the right direction and ensure each booking is completed on Togather. 

What do I do if a customer wants to book me directly, off Togather?

What do I do if a customer wants to book me directly?

As a marketplace, we fully appreciate that every now and again customers will think it's in their interest to continue or complete a booking off platform, directly with the supplier. While we take actions to limit these situations, such as restricting the ability to share email addresses and phone numbers in messages, we cannot catch everything. We rely on our supplier partners to help steer things back in the right direction and ensure each booking is completed on Togather. 

“Thanks for the quote - can we continue this via email?”

“Hey - I’ve just messaged you on instagram, let’s talk on there instead” 

“Can I have your bank details, I’d prefer to pay directly with you”  

All you need to say in reply is something along the lines of “Apologies, as you found us on Togather I’d prefer to continue the booking on here”. 

Redirecting bookings does not go unnoticed. We prioritise those who help us out for the biggest and best jobs.

Togather sat down with Lauren Barnett of Home Hospitality to discuss how to hire the right staff in today's market.

How to hire the right staff

Finding the right staff has always been an issue for the events industry. Togather’s Community Manager, Josh, even had ten out of ten candidates not show up for a trial shift when he was running a pop up kitchen in 2016. With Brexit and the exodus of highly trained staff from the EU, lots of companies have struggled to fill vacancies. Togather met Lauren Barnett of Home Hospitality and Actually Good Chef jobs to discuss the challenges in today’s job market, what employees are looking for in an employer and what low cost steps you can take to attract employees.

Can you tell us a little bit about yourself and your background? I founded Home Hospitality, a small recruitment business. I am a mum of two young boys, aged 3 and 6 months. I have grown up through hospitality management for 15 years, starting as a waiter and ending up as Head of Operations for Everyman Cinemas most recently. After not seeing how I could make the family and ‘big job’ worlds meet, I decided to start up on my own and help others find a good workplace. I only work with independent, owner operated businesses, those who give a real sh*t about their teams and are changemakers and frontrunners in improving working standards for their teams.

There's obviously a shortage of staff that want to work in hospitality currently. What are some of the creative ways in which companies are finding the right people? There are lots of exciting ways people are thinking outside of the box, such as offering free meals for potential employees, training qualifications, sabbaticals etc, but let’s be honest, it’s essentially about respect, good pay, fair and normal working hours and a positive environment, that’s what people are after.

How important is social media in the hiring process? I would like to say it’s not vital, and it certainly does not always represent the actual working life within the business itself, often quite the opposite. BUT when it comes to hiring, it is completely essential to have a good social media presence. It will be the first thing everyone looks at when they wonder if you might be good to work for. Good food photography, a focus on the humans behind the food and very importantly, what you stand for as a business, your values.

What are some low cost steps a small business can take to increase their chances of hiring the right person? Address the points above on your social channels, make sure you are speaking up about your benefits and perks. Offer real benefits, listen to the team and what they are after, is it a month off every year to travel? Is it discounts for their friends? Is it coaching and leadership training? Whatever it is, try to work around them, where you can. Make sure you show what it looks like to work for you on your social channels. Offer a referral scheme to your teams to get them involved in finding people.

What trends are you seeing in the employment pool right now, and especially after lockdown? Speaking about teams in hospitality, many people don’t want to work atm in a long term job, they want bitesize work, bits of things, not just a job without an end date. They know they can get a bit of work here and there, so they are doing that, agency work, or temping. People also want more time with their friends and family, less time at the grind and also want less responsibility. People are not seeing the benefit of lots of pressure and responsibility anymore, when they can get paid a little bit less and leave their work at work.

What's the best cheap eat in town? Sonora Tacos, Pockets, Dumpling Shack and La Chingada.

There are a few different ways you can receive requests on Togather, here we go through the different types.

What are the different request types on Togather?

There are a few different ways you can receive requests on Togather, which we will explain in this article. All requests are visible on your Open events dashboard, ordered by the most recently submitted request. You can filter by the different request types in your Open events dashboard, and clicking on “Request Type”. When you do, you’ll have the following options to pick from: 

These occur when a customer has found your profile, likes what you have to offer and has directly requested a quote from you - these are the highest converting request type, so act on them fast! 

Our matching algorithm will recommend events for you to quote on, where the event requirements (tags, location, minimum spend, etc) match your offering. Find these in your open events. 

Our account management team are on hand to help get bookings over the line and manage our customer relationships. Part of their role is to pick out the most relevant supplier for the events they are working on. If they think you are particularly relevant for an event, they will request a quote from you on behalf of the customer. 

Sometimes customers will select lots of cuisine tags when submitting their request. For you, it can then be a bit difficult to identify exactly what they want. As such, we ask customers to pick their preferred cuisine tag out of all those they have selected, which we then match to you based on your core offering.

Formatting your quotes is very simple and yet very important. Follow our key tips to catch a customer's attention.

How do I format my quote templates?

Formatting your quotes is very simple and yet very important. The reason we ask our partners to format their quotes is to make them easier to read for our customers. It sounds basic, but imagine if you were a customer reading through 3-4 quotes all at the same time. You’d want it to be easy on the eye, quick to digest, and include all the info you need. The key to this is simplicity. Crazy emojis and different colours can be enough to put a customer off - it's much safer to keep things simple, but format the text to make it easy to read. This is how you do it:

If you click on Tools > Quote Templates and click the template that you want to edit. To bolden certain words you should see the ‘B’ button in the corner. You can either highlight the word(s) that you want to change, and click the button or you can click the button and type - the words should be changed. You can repeat the steps, to underline and italicise your words. 
Using these tools are an effective way of making certain words or phrases stand up. Definitely worth using to highlight important information instead of capitalising it or changing the colour. 

This is a great way of breaking the quote down into easier parts for the customer to read, instead of having one big paragraph. 

To do this all you need to do is click either the button with the three dots, or the number button and start typing. When you want to do a section, just hit the enter button and it should start off a fresh line. To do this all you need to do is click either the button with the three dots, or the number button and start typing. When you want to do a section, just hit the enter button and it should start off a fresh line.

Here’s a few quick tricks that our top partners use to up their chances of getting a customer to message back.

A few quick tricks that our top partners use to up their chances of getting a customer to message back.

Get the most out of your profile

How to optimise your profile

We’ve written a post already on the art of closing the deal. But before that, it’s key to grab the customer’s attention as they’ll be viewing multiple quotes at once. Here’s a few quick tricks that our top partners use to up their chances of getting a customer to message back.

The first thing the customer sees is your main or hero image. Make sure it shows your product off as much as possible. Here’s a handy article on improving your photography.

This can be done by going to templates > messaging. This sends an automatic follow up message if a customer hasn’t replied to your quote. It’s a real time saver and a great way to get that conversation started. 

Add [first_name] to quote templates and auto messages

Copy and pasting [first_name] into your templates and auto messages instantly personalises any quote you send. Our research suggests that this alone improves conversion rates.

If you’d like a Recommended by Togather section on your profile, please get in touch with Josh at j.ebsworth@togather.com to arrange a tasting.

That Ziki was founded just over a year ago in their native Manchester by brothers Jack & Luke Newton. They’re currently Togather’s number 1 booked new partner, so we reached out to them to talk about their meteoric rise up the Manchester food scene.

We sat down with brothers Jack & Luke Newton who founded That Ziki.

Newschool Greek Food With That Ziki - Meet Our Suppliers

Gyros, wastelands & giant paella pans: Newschool Greek food with That Ziki

That Ziki was founded just over a year ago in their native Manchester by brothers Jack & Luke Newton. Sick of the corporate life, they quit their jobs and bought a food truck, diving straight into the deep end. They’re currently Togather’s number 1 booked new partner, so we reached out to them to talk about their meteoric rise up the Manchester food scene. 

Tell us a bit about yourself and how you got started

My name's Jack. I run the company That Ziki with my brother Luke. We started it in 2022 as we were sort of sick of our nine to five jobs. I worked in PR and marketing for big agencies in Manchester and Brighton. Luke worked as an IT consultant. So we thought, you know, we want to work for ourselves, we wanna start our own business. Genuinely one of the quickest ways to start making money from day one, is in catering. And I've always loved food. I'm a foodie home cook sort of guy. Luke's into his food as well. 

We tried to sort of get into some market hall concepts around where we live, but no one would have us because we didn't have any trading history and we were kind of just, well winging it. So we thought: let's just buy a food truck. So we bought a food truck from some place near Skegness. By the way I wouldn't recommend going to Skegness. 

We drove it back and within two days, we’d set up shop in a little bit of literal wasteland near my house. It was January and it was FREEZING and pitch black. I thought every night we were gonna get robbed. It's not a rough area or anything, but like if, if I was gonna rob someone, I'd definitely rob that food truck because it was literally pitch black, and the queues were getting bigger and bigger so people knew that we would obviously be making money… We didn't get robbed, thankfully. 

How did you gain a following from just setting up a truck in a wasteland? If I set something up on Lea Bridge road, nobody is showing up. 

I mean I think there's definitely a bit of luck in there. I, and I don't really like to brag about it, but I used to work in advertising, you know what I mean? So I knew how to really push through social media. 

Social media's a bit of a weird one isn't it? I think it's great, but also it's really bad at the same time. You just endlessly consume content. But you can really easily go onto Instagram or TikTok and can see what's worked for other people and replicate it.

One thing that did help is there's a quite a large Instagram account up here called Manchester Finest. They came down to try the food and then it just boomed. But you know, I suppose sometimes we don't give ourselves enough credit. It took hours and hours to marinate all the meat ourselves. We made everything ourselves in the van, all the sauces, everything. The only thing that was frozen was the chips.

It's going off big time. So many London businesses are coming up, it's mad. Manchester got its first Michelin Star as well. They didn't have one for years, but they got it like two years ago. So that's sort of started a trend. It's mad how big it's getting. It's a nightmare for people like me who live just outside because the traffic is just horrendous though. 

How did you get into Greek cooking? Is it a family thing or is it just something you took an interest in?

No, it's not, it's not a family thing at all. My sister's called Eleni, which is a Greek name, but obviously that's just pure coincidence. I don't think Greek food has been very well represented up here. There’s the odd family run Greek takeaway which is really nice. But we wanted to put our own twist on it. We don't do it as super traditional as them, and we make tzatziki the traditional way, but we have like extra sauces that aren't Greek, you know, and we have specials, like Turkey and Greek sausage and stuff like that. 

Has food always been a big part of your life? What's some of your favourite early food memories?

My dad owned a few cafes in Knutsford, which is a suburb in Cheshire on the outskirts of Manchester. I remember going to help him there sometimes and I just thought it was really cool because I was quite young really. The earliest memories are working with my dad and then once I sort of grew up a bit, I remember my mum cooked everything from scratch at home, baking and all sorts of stuff. 

Did your dad ever dissuade you from joining the catering trade? 

All the time. Oh my, he's still doing it now! The washing up, the constant cooking and the prep personally gets to me. Anytime when it gets a bit tough, my dad says ‘oh, you're not cut out for this you can't do it’, which is why we have amazing employees who we’d be lost without who are much better at the cooking aspect. 

What's some of your best or funniest memories from starting the business?

Well it wasn’t funny then, but it's funny to laugh at now. Here’s one… I woke up at 6 AM to drive our truck to the shop and loaded it up because we had a massive festival that we were going to.  It's a really busy street, and the van breaks down. 

So I'm like, fuck. There's tons of buses stuck there and I'm stuck. So then we have to get loads of people to push it, but obviously it's a four tonne truck. So, we’ve got loads of random strangers pushing this truck but it's quite old and the power steering isn't on and I’m trying to turn it and I'm like, oh my God, I'm gonna crash into someone's house. 

And another one, Luke won't mind me telling you this, but let's talk about how amateur we were at the start. On our literal first day, we got the food truck and finally got our street trader licence from the council and we drove the truck from my house to my parents' house in Warrington. We had our closest friends and family there, as we decided to give the truck a test run before opening to the public the next day. The problem was we hadn't even cooked on the truck before as everything was brand new.

As we got started, Luke was chopping up ingredients and we had brand new knives which were super sharp. Unfortunately, in his enthusiasm he managed to chop off a bit of his finger and it fell into the dish we were preparing. Panic ensued, blood was everywhere, and we thought, 'maybe we shouldn't have done this.' It was quite funny for me though. I couldn't help but laugh, even though the situation was pretty chaotic. We decided not to serve the finger salad 

Have there been any  moments that you've been proud of what you've achieved? 

My mum sends me these really nice messages asking how I'm doing and congratulating me on all the events we've done this week. Last week alone we made a thousand gyros from just events, not counting our regular sales in Leeds and Charlton, which is pretty amazing.

It's great to receive positive feedback, but I have a bit of a gift and a curse. I tend to quickly move on to the next thing. We've successfully opened and run these two places, with a fantastic team and great reviews from customers. But even after thinking about it for just ten seconds, I'm already like, 'Alright, let's do it again!'"

What’s your experience on Togather been like? 

"It's been pretty amazing. The first booking we did was a 400-person event about a week ago. We had never done 400 gyros before so it was a bit nerve-wracking, but I thought this sounds like a great opportunity. So I called up Luke and said, 'Don't freak out, but we might have won a contract for 400 Gyros.'

Luke understandably freaked out, but I was confident that we could handle it. And you know what? It turned out to be fine. We always manage to pull through. We rented this massive paella pan, it was bigger than a Fiat Punto. We got through so many people really quickly, and they were absolutely buzzing. They even sent me a really nice message, and I believe they left a glowing review too. It's just fantastic to hear such positive feedback.We take a lot of care when it comes to events and always go above and beyond. And that includes renting a pan the size of an aeroplane’s nose cone. 

You can find That Ziki in Chorlton & Leeds at their permanent sites or you can book their amazing gyros through Togather. 

The magnetic middle: your guide to pricing strategy

How to price yourself on Togather

The Magnetic Middle Principle, also known as the Goldilocks Principle, suggests that pricing your products or services somewhere in the middle of the pricing spectrum can attract the largest number of customers. By offering a balance between low-priced and high-priced options, businesses can appeal to both budget-conscious buyers and those seeking quality and value. Here's a guide on how to implement pricing strategies based on the Magnetic Middle. 

Our data suggests that someone over budget by 20% is just as likely to be booked as someone 20% under budget. What this tells us is that it’s not a race to the bottom in terms of pricing. It’s much better to be in the middle range compared to other partners. Our research has shown that clients primarily book partners based on their quality of service (both in offering, and customer service).

Offer various pricing tiers that align with the different needs and budgets of your customer segments. For instance, a basic tier for cost-conscious customers, a middle tier with balanced features, and a premium tier with added benefits like premium ingredients, extra portions or side dishes. Each tier should provide clear value propositions to attract specific target audiences.

Position the middle pricing tier as the most appealing option, focusing on its balanced value and affordability. Use persuasive messaging and visual cues to draw attention to this tier and encourage customers to consider it as the ideal choice.

Continuously test and optimise your pricing strategy based on customer feedback and sales data. Monitor the performance of each pricing tier and make adjustments as needed to maximise customer satisfaction and revenue.

Consider bundling complementary products or services to offer additional value to customers. Upselling can also be effective by encouraging customers to upgrade to a higher-priced tier with enhanced features or benefits.

Improving your photography is one of the most effective ways to win more business on Togather. Our research has shown that bookings can be increased by 30-65% with professional photography.

A quick guide on partner photography

Improving your photography is one of the most effective ways to win more business on Togather. Our research has shown that bookings can be increased by 30-65% with professional photography. You can also take decent pictures with a phone camera, but it requires a bit of time and talent to get right. Here’s a guide to DIY phone photography. 

An ideal shoot will capture your product, candid shots of the team and action shots of you doing what you do best. 

The key is to play to your brand’s strength; if you’re a rustic food company, make sure your pictures are warm and inviting. If your food truck is amazing, make sure to focus on that. If you’re at an intimate venue, make sure the lighting reflects that. 

Want to look your best on Togather and beyond? Book an affordable photography package for partners.

How to resolve issues with customers in a kind and professional manner.

How to deal with complaints

Naturally, we have no control over the quality of the service you provide to our mutual customers, we simply trust that you’ll deliver the best you can. 

As a result, whilst we recommend that you let us know immediately so that we’re prepared to support you where possible, in the unfortunate event of a complaint arising, we do expect our partners to attempt to resolve the issue directly with the customer first in a kind and professional manner.

If, after your best attempt at resolving the problem at hand, the issue needs to be escalated, we’ll step in as a last resort to communicate with both parties. This is just one of the reasons why we advise keeping as much of your conversation with the customer on the platform as possible, to allow us to understand the situation as best we can and avoid any tricky “he said, she said” situations. 

We’ll always endeavour to support our partners, and If necessary we’ll be on hand to provide advice and recommendations on how best to compensate a disappointed customer. As we hold payments in a secure account, we’ll usually aim to agree to any refund amounts in a timely manner, to ensure that you’re still paid fairly and on time. 

Sent out a quote and have a customer chatting happily away? Good. Now, the next step is sealing that deal.

Have you sent out a quote and have a customer chatting happily away with you? Good. Now, the next step is sealing that deal.

Closing deals: unleashing the power of urgency, FOMO, and speedy comms

Have you sent out a quote and have a customer chatting happily away with you? Good. Now, the next step is sealing that deal. This involves a strategic combination of stressing urgency, creating a fear of missing out (FOMO), and establishing personal connections through timely communication. Here's a comprehensive guide on mastering these elements to close deals like a pro:

Personal connections matter more than ever. Avoid the endless back-and-forth of messaging, and instead aim to get your client on the phone as soon as possible. A direct conversation allows you to establish rapport, understand their needs, and address concerns effectively. Demonstrate your genuine interest in their event’s success, and be well-prepared to showcase your expertise. Taking the initiative to communicate directly shows your commitment and professionalism.

Emphasise that your availability is a scarce resource, especially in peak seasons. Urgency compels clients to act swiftly, fearing the possibility of losing out on a valuable opportunity. We'd stay clear of exaggerations though, as clients may well see through them. 

FOMO is a powerful tool: people crave exclusivity and hate feeling left out. To leverage this powerful emotion, showcase the uniqueness of your offerings. Share success stories and testimonials from satisfied clients, highlighting the outstanding results they achieved by booking with you. Make them feel like they can't afford to miss out on what you offer.

Closing deals is not just about the sale; it's about building lasting relationships. Take the time to understand what exactly your customer is looking for and their priorities for their event. Tailor your quote to demonstrate how your solution precisely meets their needs. Transparency, honesty, and reliability are key elements in cultivating trust. By becoming a trusted partner, you increase the likelihood of closing deals and securing repeat business.

Anticipate potential objections or questions and be prepared to address them with empathy and understanding. Addressing concerns in a respectful manner demonstrates your commitment to finding mutually beneficial solutions. Be open to feedback and adaptable, ensuring that your clients feel valued and heard throughout the process.

Francesca and her team are building something special (and utterly delicious) in the heart of Hackney. We spent a day with them to see what exactly goes into London's most on-trend puddings. Link to the short film is one click away!

Francesca and her team and building something special (and utterly delicious) in the heart of Hackney. We spend a day with them to see what exactly goes into London's most on-trend puddings. Link to the short film is one click away!

Togather Presents: The Proof

What does your quote look like on the customer's side?

How your quote appears from the customer’s perspective and a preview of the booking process

How does my quote & offering look for customers and how do they book?

In order to sell well, you kind of need to know what you’re offering looks like, right? Here’s a quick video to show you how your quote appears from the customer’s perspective and a preview of the booking process:

Understanding the Quote Process 👀 - Watch Video

Most customers will simply follow the ‘Book Now’ button and process payment online. If a corporate event customer requests to pay via invoice, just contact our support team at partners@togather.com to let us know and we’ll arrange it for you. Alternatively you can guide the customer to request an invoice from their account manager. 

Welcome to Togather’s do it all supplier guide. We've compiled our key insights and tips into one handy page.

Welcome to Togather’s do it all supplier guide.

A Supplier's Guide to Togather

Welcome to Togather’s do-it-all supplier guide. Our goal is to have thriving suppliers, and to do that, Togather needs to be making you £££ over the year. We understand that there’s a lot going on with Togather, and you’re all very busy slinging burgers, taking photos and arranging flowers. So to save you time, Togather has compiled our key insights and tips into one handy page.

Did you know that we spend about £1350 on marketing each Togather supplier? That’s about 250 pints, to put it into perspective. The result of all that SEO, Google Ads and social media work on your behalf means that there’s lots and lots of customers wanting to use your services, and as shown by the green bars below, there’s more demand in 2022 than ever before!

No surprises here, our peak months for customer demand is May - September.

We’ve listened to your feedback on making your matched results as relevant as possible. We know our algorithm isn’t perfect, but by using filters in your dashboard you can get a juicy list of events to apply to at your leisure. Budgets too low for you? Try adjusting the budget filter.

Seeing too many events that don’t match what you’re offering? For food & drink suppliers, apply the preferred cuisine filter - this will show you events where the customer has specifically said yours is their favourite cuisine. Also, make sure your tags are super specific to your business - we recommend having 3-5 tags.

Manage your tags by clicking Manage your Account and then edit Your Business.

For photographers, filter by styles. Florists, by tags.

How often you quote and how your quote looks is an essential part of winning business on Togather. Quote 25 times a month and you’re 5 times more likely to get a booking. Quote 100 times a month, and you’re practically guaranteed a booking.

Customers like to meet the person behind the business so take a minute to fire off a quick message after you’ve submitted a quote to add a personal touch. Not only is this a great way to sell yourself and your services, but it dramatically increases your chance of landing a booking.

Our research has shown that our top suppliers all have a few things in common:

The photos of their services, set up and products are top notch. To take advantage of our discounted photography offer, email j.ebsworth@togather.com

They have over 10 reviews. You can add external reviews here.

They respond to 100% of messages from customers.

They show off who they’ve worked with in the past, and brag about any award wins on their profile.

They quote a minimum of 25 times a month.

There’s lots of helpful information in our extended FAQs. Still can’t find what you’re looking for? Email Togather’s Community Manager, Josh with any questions - he’ll be happy to help --> j.ebsworth@togather.com

From Sushisamba head chef to Filipino Soul Food, we sat down with Chef Lorenzo from Bao Kusina.

Ube, Adobo & Pata: Filipino Soul Food in London with Bao Kusina

I first met chef Lorenzo during Pride where he was dishing up soft and pillow-y bao to the partying masses. He runs Bao Kusina along side Lorenzo’s Kusina with his two brothers, Paolo & Gabriel. We sat down recently to talk about working with your family, dirty ice cream, and where the best Filipino food is in London.

Tell us a little bit about how you got started

My name is Lorenzo Maderas. During the lockdown, I got furloughed from Sushisamba where I was working as a senior chef and started cooking from home once a week. Initially, it was just for 15 friends, but it grew quickly, and more people started coming to my house to collect food. That's when I realized I had something totally unique to offer to the market—Filipino soul food. I left Sushi Samba and opened my own kitchen in Park Royal, Bao Kusina. Fortunately, I was able to do it with my two brothers, and we've been running the business together for three years now.

That's amazing. Working with your brothers must be interesting. How has that experience been for you?

It's actually the first time I've had the opportunity to work with my brothers full-time, six days a week. It was challenging in the beginning because we had different ways of thinking and working. Both of them come from different backgrounds and hadn't worked in a kitchen before. One of my brothers studied business management, and the other studied chemical engineering. But they joined me in pursuing my dream of starting a business, and over time, they started enjoying it. Our passion for the business grew, and even our relationship became stronger. Working with them every day, seeing their faces for 16 hours a day. 

Let's talk food. How do you go about bringing your Filipino background and influences into your recipes? 

A lot of my recipes are influenced by what I've learned throughout my 10 years of working in different places. I use my own ingredients and put my twist on things. When you work in the kitchen for a long time, you develop an understanding of flavors and have core recipes for dishes. You know what works well together, like balancing saltiness, acidity, and spiciness. It's about knowing what ingredients can be substituted. For example, instead of using lime, I might use Filipino calamansi to achieve the same citrusy flavor. It's about using different types of soy sauce, vegetables, and ingredients too.

That leads me to my next question, which is about your favorite food memories from your childhood?

Growing up in the Philippines until I was 12 years old, I’ve got loads of memories of home-cooked meals. My dad, grandma, and grandad would go to the market, bring back the ingredients, and then us kids would play outside until dinner was ready. We would have a variety of dishes with different flavors, as Filipino meals usually consist of a selection of food rather than just one dish. Of course, rice was always a staple in our meals. We would also have vegetables and meat cooked in various styles, such as roast or stew.

Some of my favorite childhood dishes included roast chicken adobo style, sautéed vegetables with oyster sauce, and simple noodles. However, rice was the main component that had to be present in every meal. Rice needs to be there. In Filipino cuisine, we also use a lot of condiments and dipping sauces. We dip almost every Filipino dish in vinegar, soy sauce, or citrus, and we usually have chili peppers on the side. When I moved to London, my dad continued to cook the same Filipino food, but he had to make adjustments due to the availability of ingredients. He would replace certain vegetables with ones that were accessible in London while trying to maintain the same flavors.

What’s the key to really mastering Filipino Food? 

In my opinion, it lies in the ingredients. The combination of sweetness and saltiness is key in Filipino flavors. Many of our dishes have a sweet and savory profile, with the use of ingredients such as soy sauce, sugar, and a touch of citrus. We don't typically have a lot of spicy dishes; instead, our focus is on achieving a balance between savory and sweet flavors. Vinegar and soy sauce, as well as sugar cane vinegar, play a crucial role in creating the distinct taste.