In the restaurant business there are three models. The grocey store for raw materials (cook at home), the fast food places (for a quick take out) and thirdly the fine dining experience. Florists should first and foremost place themselves in the third option, the dining (floral) experience. We are afterall the fine chefs of the Floral Industry and therefore should be selling that expertise. After all, flowers are just a byproduct of what we really do which is relay messages of emotion to and for our customers. When something special needs to be done for a momentus occassion in our customer lives, we whould be ready and available to fulfil those wishes with the finest of product and design. The other two options are necessary to help the floral industry as a whole to sell more per captia to the consumer, therby creating greater demand for florists fine and creative design services.
It is not the wire services or mass marketers that are our emenies, it is our own inability to create an awareness of our creative ability.
Aren's you inticed to go to a fine dining restaurant with a name chef, rather than one without?
We need a organization to tell the consumer how great we are at what we do (floral design) and how great our service is (world wide timley delivery of their emotion through the use of flowers). Our ability fo create expression of emotion through flowers is our biggest asset. Our designers should be highlighted and promoted for their creativity.