Tell them, tell them and then tell them again
September 14, 2026 · 2 mins read · Graeme
Once you've got a reasonable customer base, you'll need to keep them interested. There will always be a core that will order from you regularly regardless, but there will also be few that will wander off. It's your job to steer them back!
How often?
An easy way to keep your business (and food) fresh in their minds is by sending out regular newsletters. But how often should you send them? We would recommend once a week as a good starting point. Twice a week would be ok, but more than that and they'll start to feel bombarded. Less than weekly and you'll lose that regular cadence - both for them and for you. If you build the newsletter into your routine, then it will become automatic and much easier.
What do I say?
As a general rule, keep it short, sweet and show them with a picture. You could highlight a new special item or something that's been recently introduced. If you don't have something new, you can simply talk about something that's on the menu already and explain a little bit about it, like how a particular ingredient is made or sourced. You can easily introduce a seasonal element too, tying your food into new seasons or holidays and events like Halloween or Easter.
Show not tell!
The biggest impact to your newsletter will be the inclusion of a good photo. There's a bit of an art to food photography, but once you've got your setup right, it'll be easy to get it right every time. Setup a corner with a solid background, good lighting and no clutter. Have a plate or wooden board ready to place your food on so that it looks attractive. You don't need a fancy camera - a normal camera phone will be more than sufficient. Have a play around with filters and settings until you get something you like. Take some photos and get someone you trust to review them objectively to make sure they look attractive and representative.
Pekkish can help you to send newsletters out via our Announcements feature, allowing you to reach your opted-in customers while also remaining compliant with GDPR regulations. It can also help you to monitor your success by tracking things like delivery and opening rates.
How often?
An easy way to keep your business (and food) fresh in their minds is by sending out regular newsletters. But how often should you send them? We would recommend once a week as a good starting point. Twice a week would be ok, but more than that and they'll start to feel bombarded. Less than weekly and you'll lose that regular cadence - both for them and for you. If you build the newsletter into your routine, then it will become automatic and much easier.
What do I say?
As a general rule, keep it short, sweet and show them with a picture. You could highlight a new special item or something that's been recently introduced. If you don't have something new, you can simply talk about something that's on the menu already and explain a little bit about it, like how a particular ingredient is made or sourced. You can easily introduce a seasonal element too, tying your food into new seasons or holidays and events like Halloween or Easter.
Show not tell!
The biggest impact to your newsletter will be the inclusion of a good photo. There's a bit of an art to food photography, but once you've got your setup right, it'll be easy to get it right every time. Setup a corner with a solid background, good lighting and no clutter. Have a plate or wooden board ready to place your food on so that it looks attractive. You don't need a fancy camera - a normal camera phone will be more than sufficient. Have a play around with filters and settings until you get something you like. Take some photos and get someone you trust to review them objectively to make sure they look attractive and representative.
Pekkish can help you to send newsletters out via our Announcements feature, allowing you to reach your opted-in customers while also remaining compliant with GDPR regulations. It can also help you to monitor your success by tracking things like delivery and opening rates.