John Wanamaker famously said, "Half the money I spend on advertising is wasted; the trouble is, I don't know which half." For a long time, that quote described restaurant advertising perfectly. The game has changed & today a big advantage is the ability to track results far more closely.
So what do you do when costs go up and traffic goes down?
You stop marketing like a business. You start connecting like a human.
This is not about posting
Detailed restaurant marketing discussion covering how to stop thinking of marketing as an expense only. We talk about the "$100 for $80 principle" as well as what "Marketing That Works" actually means. Also included are seven examples of marketing worth spending more on.
These three excuses - "it's too competitive," "margins are too low," and "discounters are taking away customers" - all share one thing in common: they focus on outside pressure.
But strong operators know that while they cannot control the whole market, they can control how they respond.
What positioning really means and why it comes before promotion. How positioning drives pricing power and makes sales easier. Positioning vs. Differentiation. Common positioning mistakes and how operators can improve their positioning. Plus 6 examples of restaurant positioning.
"If we are not disappointed from time to time, we are not attempting anything new or bold or significant." - Brendon Burchard
After more than 20 years working
Ready to spend $78 in marketing next week?
Well, get ready, this is your homework for the weekend...
What, homework on the busy weekend!
Yes – I want you to send
Use this checklist to assess and upgrade your restaurant's performance in the areas that matter most. Print it. Share it. Revisit it monthly.
Staffing, Leadership & Sales Training
If somebody walked into your house, you would greet them with a hello, correct?
Now ask yourself the same thing about your restaurant. All guests are welcomed, right?
I have
