Marketing a restaurant is a challenge. Restaurateurs have scores of marketing options from which to choose, and most require a fair amount of knowledge and time to execute properly. To help plan your strategy, here are 10 marketing errors that almost every restaurant should avoid.
Not so long ago, restaurants were run mostly by intuition and experience. You’d put together a menu you thought would work. You’d serve the customers and hope they liked it. You’d estimate how many waiters and dishwashers you needed and hope you'd scheduled enough—but not too many.
Far too many upscale restaurants look down upon the idea of offering their food for delivery, citing their first-class restaurant experience as the king of customer satisfaction. But are you ready for the truth?For many patrons, convenience far outranks the in-person dining experience.
This is not just about creating a design for your hand-held menus. Back up a step. Before you decide what goes on your printed menu, and long before you decide what it will look like, you need to create a menu strategy.
Although many restaurateurs are aware that touch-screen point-of-sale (POS) systems can offer some benefits to their business, most don’t realize how dramatically these advanced systems can improve their bottom line.
To conclude this series on social media for restaurants, let’s take a few minutes to tie it all together. Once you decide which combination of Facebook, Google+, Twitter, Foursquare, Pinterest, YouTube, Instagram, Vine, LinkedIn, etc.
If you own, manage or work in a bar, restaurant, or any other kind of food operation, you know the truth in what Chris Evans told me the other day: “If management is not measuring, then they are not managing.
The “to go” option is gaining momentum. Curbside pickup dining is an increasingly popular way to drive business growth. According to the National Restaurant Association 2013 Restaurant Industry Forecast, 53 percent of frequent full-service restaurant customers are now likely to use curbside pickup.
As restaurateurs and restaurant-loving folks, we all have that dream of opening a fresh new concept that takes a community by storm. These dreams enter my head from time to time as I interact with clients who have the same aspirations.
A restaurant’s initial response to a tip credit lawsuit is a critical moment. Actions and statements by management have the potential to become evidence, and in some cases, can give rise to additional liability.
When it comes to the restaurant industry's top time-wasters, scheduling employees ranks pretty high for most owners and operators. Those paper schedules, splattered with grease stains and eraser marks, never manage to evade complaints from your staff about the days you’ve put them on the schedule.
Considering the incredibly competitive nature of the restaurant industry, maintaining a steady flow of foot traffic can be a tall order, especially since the dining experience begins long before a customer walks through a restaurant’s doors.
It’s hard to believe that Pinterest is already nearing its fourth anniversary, but as visual media continues to grow in importance, it has evolved and maintained its relevancy as one of the top social media networks.
The upcoming merger of the two biggest food distributors in the nation—Sysco and US Foods—has raised many questions regarding its effect on supply of goods, available choices, and pricing. Understandably, the merger has caused concern among independent restaurant operators and regional chains.
What a difference a few years makes. We have witnessed a seismic shift in the balance of power for those who control the brand message. In this age of social media and heightened communication, the customer has a more powerful voice than ever before, which is why many are calling this the “Age of the Customer.