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Discussion Starter · #1 ·
Hello,

I am working on a concept for a new recipe site that I believe cuts through the numerous sites on the market today, giving food lovers real benefit, however there is one key ingredient that I am missing – the content. To make my concept work we would need access a relatively large number of quality, inspiring recipes (which the average consumer can make), with great enticing photographs.

One idea I did have was to create a ‘meet the chefs’ section where we would promote 'up and coming' chefs and share their story, recipes, and restaurant in return for providing their recipes with gorgeously tempting photographs.  

I would be interested in any thoughts or advice the forum community could provide.

Thanks

Stuart
 

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To make my concept work we would need access a relatively large number of quality, inspiring recipes
Who and how would the determination of quality be made?
Originally Posted by StuartDouglas

where we would promote 'up and coming' chefs and share their story, recipes, and restaurant in return for providing their recipes with gorgeously tempting photographs.
Would there be any charge for the promoting and the photographs?
 

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What is going to make your site standout from all the other recipe websites/food blogs/etc.  There is a lot of bad and just ok sites but there are a ton of really great sites.  How do you plan to compete against all those already established sites.
 

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Discussion Starter · #7 ·
Whilst there are loads of good sites, there is almost too much choice.  My solution addresses this by enabling the user the very quickly search for what they want.  I don't want to go into the full details here but if anyone is interested in exploring this further, please message me direct
 

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Well, I re-read this thread, Stuart, and you do not convey anything that would make your concept any different from ChefTalk, where I've been hanging around for quite some time.

Mike
 

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I have had countless recipe books, magazine subscriptions, and internet recipes ad nauseum..........I am not sure how to answer your query.

Cooking is so subjective that it would be nearly impossible to create a recipe compilation that's user friendly, creative, and informative.

(Thanks Brian Shaw)

Also many Chef/authors have a problem writing recipes that people can use.

Too many of them assume too much leaving the reader to further research a method or ingredient they know nothing about.

Stuart....there is a periodical called Art Culinaire that comes out in hard cover 4 times a year. In it, the magazine features recipes, beautiful photographs and Chef biographies, just the same as what you are talking about. I call it "food porn."Problem is that the recipes are not for the everyday Joe.

I stopped collecting them after #104 came. That's 26 years of collecting these. I can tell you that many of the recipes leave out methods or assume too much for the everyday home cook to follow.

I see this in many recipes, on the net, in magazines and cookbooks.

The concept is admirable but you need to be more specific with what you want to offer.
 

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1. ........ a new recipe site that I believe cuts through the numerous sites on the market today...........

2. .........giving food lovers real benefit................

3. .........however there is one key ingredient that I am missing - the content. To make my concept work we would need access a relatively large number of quality, inspiring recipes (which the average consumer can make), with great enticing photographs.

4. ..........One idea I did have was to create a 'meet the chefs' section where we would promote 'up and coming' chefs and share their story, recipes, and restaurant in return for providing their recipes with gorgeously tempting photographs.
1. what sites? what are your points of difference? and what are your points of parity?

2. what benefits?

3. you dont know how you will source your content? really?

4. what is the criteria of an "up and coming chef"? what is the qualification of the person who decides what is deemed "up and coming" chef? where will these so called "up and coming" chefs be sourced from?

seems quite vague how the site will differentiate or be the same, what will be benefits, what will be content, who will be target market, and how it will be marketed to them.

content is everything that your site needs so if you cant work that part out then it is empty claims of being better than any competition with any benefits, and once you have content then marketing should match your target market which currently is not known.

if this is your own software framework you may be better off selling it on envato.com
 

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Discussion Starter · #13 ·
All,

Many thanks for the comments and feedback. Ok let’s get more specific!

I am not a chef but a creative problem solver; in my ‘day job’ I find solutions to customer problems. The idea came to me a while ago that whilst I love cook books and I have a number (as many people do) I don’t find them to be very efficient. In a typical book there may be half a dozen recipes which I would use. This is mainly because I don’t like the ingredients in the rest. Is it a problem that I have selves of inefficient cooks books are do I stop buying them, no. But why? Either because there isn’t really a problem or that cook books are inspiring as consumers want to cook more interesting, exciting and healthy meals. To me this is category which ripe for enhancement. Even if it isn’t a big problem for customers I do see that that the status quo could be improved.

So this got me thinking. What if I was able to tell you what food/ingredients I like and (perhaps more importantly tell you) what I don’t like and then recipes I search for only contain foods that I love, with none of the foods I don’t! What if I could even go further and buy a cookbook of these recipes and creat my very own bespoke printed cook book!

So I thought that surely someone has done this before and if so where can I buy this as I think it would make a great gift for me but also for a loved one. However when I looked into it couldn’t find it. The closest I have come across is a website (Yummly) which lets customers select ingredients, but it is not intuitive and pretty clunky) and a company which launched last year called This is your cookbook. This lets users print books on demand BUT the user has to select each recipe and the process is pretty laborious. With my solution I envisage it being as easy as creating in 2 minutes (gift for Mum, she is a vegetarian who loves Italian foods but doesn’t like mushrooms) to letting the user spend time to select the ingredients, allergies to exclude, calories, cooking time etc.

I have been cagey about sharing my idea as since I haven’t launched it yet. I don’t have the content to make this work and therefore it could be argued that I don’t have anything. However I do have the name, the trademark, a prototype, business plan, the system designs, the global print solution. However I am missing the most important ingredient, the content. So I probably don’t have anything as content IS KING, but I have the determination to make a success of it.

In terms of the target segment and content, my solution is versatile; from the fussy eater to the perfect gift for the loved one who has everything, I do think this could work with many different content types, indeed it could provide additional ways to monetise existing printed content enabling users to select the recipes that they would love. However it is important that the content is inspiring but can be made by the ‘average’ consumer.

Anyway I hope this gives you more information, I would appreciate any further comments, suggestions or advice.

Thanks

Stuart
 

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Discussion Starter · #15 ·
Thanks French Fries, yes I have seen this before.  It has components which are similar (and for the concept it is good) but my solution would be different.  I see Supercook as more 'what can I cook with the food I have, instead of 'I don't like fish, courgettes or mushroom, but I love cheese, ham and sweetcorn so show me some recipes that I would love'
 

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Discussion Starter · #19 ·
Chefross, becuase I think that foods users don't like are more important as hopefully most people will like loads of foods but the ones they don't like will be less.  Therefore by excluding foods I get better, more relevant search results.  Also the USP is not the search process but the combination of the search with the ability to turn that into a printed cook book
 

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Content is the name of the game.. this is no different on cheftalk.com than on epicurious.com although the process of creating content is different. Since you are not really building a community you would not have consistent content creators coming to the site to offer that for free. In addition, your content is heavily focused on recipes and relies on a set of functionality that you plan to build to associate meta information (ingredients) in a form that is searchable. Further you want beautiful photography - which I can promise you is not a something the majority of chefs are capable of providing. They hire food stylists and photographers for a reason.

What I would recommend is that you find good photographers first because this is by far going to be the most difficult of the two for you to procure. I'd recommend trolling the likes of instagram, flickr (they have multiple food photography groups), searching for blogs, etc. You then would need to form an incentive for these people to provide you rights to their content and then work with you on developing professionally written recipes that fit the searchable framework you imagine.

You will not get beautiful photography and well written recipes for free. The people capable of providing such things generally understand the value of it, and likely have their own efforts such as blogs, youtube.com channels, and other forms of monetization.
 
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