The Marketing Team gathered for our quarterly meeting and the decision was made to create some television spots featuring our mesquite-grilled 9oz ribeyes, 7oz sirloins and burgers. This is quite an event and many professionals come together to make all the beautiful footage we use in our commercials.

We work with a Robert LaTorre and his team at Big Fish Films. He is an amazingly talented and brilliant artist and director. Our first conversation begins with a budget and creative direction. Shot ideas and techniques are discussed, and soon after CurrentMarketing creates a storyboard of the vision for everyone to understand and agree to.
Next, our agency goes into coordination mode. Recipes are gathered, quantities of food items are determined. For example we may need 100 perfectly shaped brioche buns for our burger shot.

Talk about details! Everything is hand-picked and scrutinized. The food stylist makes all the difference. We spend the money to get the best because the food has to look great. And what you see is what you get. We don’t cheat on our portions. Everything is to spec. We use our product and processes. And I am on location to approve all presentations.

The shoot requires one day of pre-production and decisions on plated “stand-ins” for color and composition. Shot order is established, shot angles are walked through and reviewed via monitor. Hand movements are practiced and every second is planned out. We pack a ton in one day because shooting video is very expensive and as a 29-store restaurant chain we are frugal with our marketing dollars.

The day of the shoot is really a lot of fun. We have great “craft services” (code for unbelievable treats to snack on throughout the day). And a giant HD TV monitor so we can see every “take” very close up. Some of us get to participate in the shoot by flipping a burger or squeezing a lime. I am known in some parts as the “King of the Rib Tear,” a move I managed to perfect a few years ago.

The actual shooting, scheduled for early next month, will take three full days. I always look forward to working with everyone there, from the lighting techs or “gaffers” to the “steamer” (guy who creates the steam coming from a hot dish). It is an action-filled day with many decisions. It requires patience, creativity and experience. And we always come away with fabulous footage that we’re proud to use to represent Texas Steakhouse & Saloon.

Terry Smith
President
Texas Steakhouse & Saloon