GOURMET CATERING - EVENT DESIGN & DECOR - BRAND ACTIVATION - BEVERAGE SERVICES
Press
Established in 2005, Potions in Motion is Florida’s premiere beverage service, mobile bar, and gourmet caterer. There is always a good reason to celebrate a holiday, produce an event, promote a business, or throw a party. No matter how lavish or simple the occasion, the Potions in Motion team will take the lead, allowing everyone to enjoy the event.
Potions in Motion catering guru Jason Savino has been doing private parties and fundraisers for 16 years. Regulars on Boca’s party and social circuit know the brand and always expected something new and different. But once precautions were in place, Savino faced a business challenge.
Ingenuity and out-of-the-box thinking fuel the entrepreneurial spirit that defines so many small businesses.
As the COVID-19 pandemic hit this spring, small businesses across the country found new ways to serve their customers.
Boca Raton catering company, Potions in Motion, is staying optimistic despite a dismal spring and summer season.
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Ingenuity and out-of-the-box thinking fuel the entrepreneurial spirit that defines so many small businesses.
As the COVID-19 pandemic hit this spring, small businesses across the country found new ways to serve their customers.
Boca Raton catering company, Potions in Motion, is staying optimistic despite a dismal spring and summer season.
Owner, Jason Savino is tapping into his creative side to help recover cost and adapt to the new customer needs in the market.
The holiday season is generally the busiest time of year for my catering business, thanks to corporate holiday parties and other year-end gatherings and celebrations. But with so many events cancelled or postponed to the COVID-19 pandemic this year, I’ve had to reposition my business.
Large in-person events will always be my bread and but
The holiday season is generally the busiest time of year for my catering business, thanks to corporate holiday parties and other year-end gatherings and celebrations. But with so many events cancelled or postponed to the COVID-19 pandemic this year, I’ve had to reposition my business.
Large in-person events will always be my bread and butter, but my main goal right now is to keep my 17 remaining workers employed and generate income during this challenging time.
Home-delivered meals
I “pivoted” pretty much right after the pandemic started. Like most businesses in the events industry, my company was devastated by the social-distancing advisories and mass cancellations of events that started back in March. I had $300,000 in events booked ahead for March—most that ended up being canceled. I gave refunds to those who canceled, but I was also left with hundreds of pounds of uncooked meat that I’d purchased for those events.
I quickly uncovered an opportunity: So many grocery stores were running low on the basics—and people were stuck at home, yet still craving restaurant-quality dinners—that I was able to sell off the meat. I created videos that I promoted on social media and ended up selling $35,000 worth of food over the first month.
Given this early success, I evolved this concept and by early April was selling home-delivered and takeout meals and marketing them through Facebook and Instagram. Using Facebook ad-targeting tools, for example, I’m able to create sponsored posts that serve our ads only to people in our area who fit whatever demographic we’re trying to reach. I’ve discovered that social media and video are a great way to stay connected and generate new customers during this difficult time.
Thanks to this social marketing, I sold 220 boxed brunch kits replete with a do-it-yourself mimosa and fresh-cut flowers for Mother’s Day. We also created meals for Father’s Day and Rosh Hashanah and on many other special occasions in recent months.
The kits have been successful enough that I decided to do the same for Thanksgiving —offering a full turkey meal delivered to customers’ homes starting at $29 per person, with add-ons available. One local company bought boxed Thanksgiving lunches for 120 employees who work in a call center.
This pivot has allowed me to keep many of my workers employed. My cooks still had meals to prepare, and bartenders were redeployed as delivery drivers.