Alright – so today we’ve got the honor of introducing you to Greg & Rebecca Remmey. We think you’ll enjoy our conversation, we’ve shared it below.
Greg & Rebecca , thanks for taking the time to share your stories with us today Quality control is a challenge almost every entrepreneur has had to focus on when growing – any advice, stories or insight around how to best ensure quality is maintained as your business scales?
As we expanded and we were able to take on more and more restaurants- We hired a few new positions to help with the day today… However, after a couple months of balancing the challenges of attending shoots and having enough time to get back to the office to edit we as a team we need to pull back. This meant we capped our full-time client list at 60 – And we currently maintain a running waitlist.
Truly believe that just because you can doesn’t mean you should!
Our advice for any small business trying to scale is look at add on options instead of brining on extra clients.
In regards to social media firms and content creators – This could look like adding on an additional type of video to a certain social media platform, Or even offering to edit a certain amount of photos that they can use on their website or menus. That way you utilize the content and time you’ve already put in with that client in order to upsell different services that they might need!
Another avenue is getting an intern in exchange for college credit! Most colleges have a bulletin on their website that you can post your job offering. Find someone who is studying in the field that you specialize in. (Social media is a very popular college degree now!) This way you have someone who is MOTIVATED and WANTS to learn hands on!
Greg & Rebecca , love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?
We started Devourpower as a creative blog and quickly pivoted into the content creation and contribution space back in 2012. Because we were on the forefront of the food scene and social media here in New York City, we gained traction very quickly.
Jump to 2024- Full blown content, creation, and contribution firm- Devour Media. We have an office in New York City, as well as employees based in the Midwest. We cover the tri-state area and currently Charleston South Carolina!
Our goal as a team is to create engaging content for restaurant owners and promote them across their social media channels (specialize in Instagram and TikTok)!
Our client base consist of 99% small mom and pop restaurants because we love being able to learn the background of the people who own and work there – as well as shine light on their smaller establishments and get them recognition online, which then gets feet through their door!
We’d love to hear a story of resilience from your journey.
As a general rule, we mainly work with fast casual restaurants. There’s a few reasons behind this, but one of the biggest reasons for us is, they tend to be much more affordable and accessible to everyone as supposed to say a fine dining or Michelin type of establishment.
We really do take pride in working with all types of establishments, meaning all types of cuisines and nationalities!
So during Covid, we really worked hard to try and help our restaurant owners, pivot, and focus on takeout and delivery. We pushed that and pretty hard on social media and because of this I would say 90% of our restaurant clients were able to remain open and are still open today.
Moral of the story is that you have to be adaptable and ready to pivot at any moment!
Any stories or insights that might help us understand how you’ve built such a strong reputation?
What has helped build a credibility when it comes to Devour Is our ability to both pick and choose what we put on social media as well as maintaining boundaries and simply saying “no thank you”.
We do not Post anything negative on our social media, which obviously does not mean that we don’t necessarily ever eat something we don’t like- Of course we do! – but we don’t feel like it’s our place to put someone else down.
SO – Instead, we focus on the positive so if we go into a restaurant and try five dishes and three of them, we think we’re great and too were so so then our audience will see a feature of the three great ones and they will never hear from us about the two that we didn’t necessarily enjoy. There are many reasons behind this way of thought, but ultimately everyone has different opinions and taste buds! (and that’s OK !)
So who are we to potentially hurt someone else’s business because of our opinion about a dish? Especially because maybe the next person would think it is phenomenal!
We’d like to think of ourselves as a food recommendation source- not food reviews.
Contact Info:
- Website: https://Www.devour.media
- Instagram: https://www.instagram.com/devourpower/profilecard/?igsh=eXhwMWt6bjllaGdh
- Facebook: https://www.facebook.com/share/1KYPAKeXhx/?mibextid=LQQJ4d
- Youtube: https://youtube.com/@devourpowertv?si=2tLd502YBVCOukJN
- Other: https://www.tiktok.com/@devourpower?_t=8sBZwtzovSV&_r=1
