€169K in sales, 0% spent on ads.
Closed for one day, reached 500+ guests across the country
When Christmas season hits, most restaurants face an impossible choice: focus on the guests at the table, or the guests at home.
Dennis Huwaë, chef and owner of Daalder, didn’t choose—he scaled.
By moving production of his limited edition at-home menu boxes to a host kitchen, Dennis kept his in-restaurant experience untouched while delivering the same level of quality to people at home.
Perhaps we can add a small title here
When Christmas season hits, most restaurants face an impossible choice: focus on the guests at the table, or the guests at home.
Dennis Huwaë, chef and owner of Daalder, didn’t choose—he scaled.
By moving production of his limited edition at-home menu boxes to a host kitchen, Dennis kept his in-restaurant experience untouched while delivering the same level of quality to people at home.
1,500
at-home diners
served during Christmas, with zero increase in marketing spend (following SOUS best-practice guidelines).
€169k
in total sales
all produced externally without adding operational load in December.
200
restaurant guests
served simultaneously without compromise.
