MARCH 2021
MARCH 2021
Spring is now in full swing! We said goodbye to winter dishes and replaced them with spring-inspired, Farm to Fork menu items. We focused our efforts on increasing our catering outreach to our tenants at The Cove. The management team has been working hard on generating excitement with our new seasonal dishes and plans for reopening indoor dining in April.
NEW MENU Seasonal additions introduced this month
RAINBOW SUGAR COOKIES Made with organic sugar and rainbow sprinkles to celebrate spring.
Whiskey smash Featured as a Last Drop Cocktail - Made with agave, lime, and mint from the garden.
STRAWBERRY & KALE SALAD Made with garden fennel, almonds, and California goat cheese.
MARCH EVENTS • ZOOX daily catering increased to 160 meals per day • Frontier Meds happy hour on the patio (3rd eventsliders & beers) • Genesis/Transwestern in the SAP Towers did another all day catering event • CBRE leadership meeting for Leni • Cavallini Papers & Co special request F&L chicken for CEO’s birthday lunch • Amby’s ordered St Patrick’s day themed Cocktail Kit • AstraZeneca requested a special St. Patrick’s Day themed luncheon- ZOOX also enjoyed the themed lunch as well • AstraZeneca last minute snack boxes for 40 people
ST. PATRICK’S DAY HAPPY HOUR TITLE
We kicked off a St. Patrick’s Day themed happy hour for the tenants, in addition to the seven tenant events we hosted in March. We curated a menu for St. Patrick's Day that included two caterings with corned beef hash, vegan shepherd's pie, and Irish braised rotisserie chicken. Our happy hour themed menu consisted of Irish nachos, corned beef sliders and crispy brussels sprouts. Libations were a huge hit! We served the F&L whiskey smash, the cucumber rosemary G&T, Irish raspberry mule, and Irish coffee with Baileys whipped cream. The tenants were so thrilled that we extended our special menu through the rest of the week.
INSTAGRAM & MARKETING •
Foundry & Lux continues to grow followers and gained an additional 51 during March.
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Followers are updated on weather closures, events, as well as seasonal menu changes & additions.
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Engaging withnew other vendors users: 28 through tags & mentions allows for the F&L Instagram page to gain more impressions and as well as larger reach for audience. On average, 20% of those who viewed the F&L posts are discovering the photos/profile through hashtags, vendor tags, as well as through the ‘Discover’ page.
www.foundryandlux.com
www.foundryandlux.com
GUEST REVIEWS
www.yelp.com
DOORDASH RESULTS
Financial RECAP Sales Total sales for the period were $74.4K with a weekly average of $18.6k. In March we saw an increase to our daily ZOOX lunch totals and did several catering events as well. Patio sales alone were $6.7K this month. Labor Labor in March was mainly limited to managers in the front of house, and minimal staffing needed to execute service in the back of house. Other Expenses Other expenses and outside services have continued to be cut and suspended wherever possible. Total Losses Overall losses were ~$49K for the 4-week period. The weather has been a notable factor in the outcome of our sales, and we've seen an increase of outdoor dining customers on warmer days. We are anticipating a better financial result once we reopen indoor dining in April.
GOING FORWARD DETAILS
LOOKING Forward • • • • •
Indoor dining and events Earth Week Events at The Cove 1st event in the PDR Additional Spring menu changes Preparing Chandlery for events