Month: November 2017

With social marketing’s explosion a few years ago, there’s no way to get around marketing when it comes to increasing traffic for your business. Cutting costs here will lead to disastrous results and the ROI in marketing expenditures is worth the extra money put into it. Whatever the reason for cutting costs, it’s imperative to focus instead on raising sales to cover the cost of your marketing. When revenue is tight, don’t look to cut your business expenses, but focus efforts on increasing customer base instead.

Key Takeaways:

  • Cost cutting is often the first impulse, but beware cutting quality or service that will hurt revenue.
  • Rather than looking to slash expenses, find ways to improve income and sales to boost fiscal health.
  • Your brand is everything; build it, backed by strong marketing, and use both to grow your business.

“Start with developing a strategy. Make sure your brand promise is in place. And develop a marketing plan … and then implement it.”

Read more: http://www.restaurantmarketing.com/blog/2013/08/restaurant-marketing-cutting-costs.html

Commentary

The L.A. based Madera Group, a four year old hospitality company known for its successful Mexican food brands, has recently introduced a brand new food delivery service that will offer organic Mexican food. The service is available to individuals in L.A., and orders will be fulfilled through the courier services UberEATS and Postmates. The new service reflects Madera’s commitment to modernizing their brands and offering customers the convenience and quality they desire, as the company prepares to continue expanding across the United States and beyond.

Read more: Madera Group Launches Delivery-Only Mexican Concept

News

Starbucks has everyone’s favorite seasonal drink on tap. Their signature hot cocoa has arrived and with it, a new flavor added to the roster of warm concoctions. This season, steamed almond milk and a toffee nut syrup is available. It’s full name is Toffee Almondmilk Hot Cocoa and has a caramel brulee topping. Along with this is the traditional lineup of peppermint, snickerdoodle and salted caramel. They also offer take away packs to make at hom

Read more: Starbucks Adds Toffee Almondmilk Hot Cocoa to Menu

News

The heyday of the mall food court appears to have faded long ago, and now most food court eateries must struggle to scrape by. However, this grim reality does not hold true for all such establishments. In fact, some have discovered ways to thrive in the present day thanks to clever combinations of products offered, operational balance, and skilled marketing. Struggling restaurants should reconsider their strategies and adjust their social media presences to feel more human, create rewards programs to build up customer loyalty, and offer delivery.

Key Takeaways:

  • Mall foot traffic is fading as modern consumers begin to shun the mall as their go to place for shopping.
  • Treat your interactions on social media not as traditional marketing, but as a chance to connect with people on a personal level.
  • Reward programs can not only entice new customers, but encourage existing ones to continue returning.

“Quick-service restaurants need to commit to new marketing channels that align with consumer behaviors.”

Read more: https://www.qsrmagazine.com/outside-insights/new-ways-restaurants-thrive-mall-food-court

Commentary

Operating a successful restaurant is more than just great cooking and a welcoming dining atmosphere. Like it or not, marketing is communicating to customers that you’re open for business. The basis of most effective marketing is to have something to say that people want to hear about, something that entices their interest. The best marketing is that which comes from customers talking to those who could become customers; word of mouth. Every customer is different, so try different messages.

Key Takeaways:

  • The best advertising comes from customers who spread the word to new people who become customers themselves.
  • Not everything other restaurants are doing is something yours should; stay focused on what you do best.
  • Customers engage when they encounter something they consider special or unique; look for ways to surprise them so they keep coming back.

“The secret to getting word of mouth is to have something interesting to talk about.”

Read more: http://www.restaurantmarketing.com/blog/2013/08/nine-ways-build-sales.html

Commentary

Dickey’s Barbecue Pit hit a snag in the recession of 2008 and Laura Dickey brought her marketing and tech experience to the restaurant to help it forge ahead. She took a look at the opportunities their marketing data gave them and began to implement it. Eight years later she’s the CEO with experience in almost every department of the company. Now the company had moved even further in the use of technology to help streamline business including using big data in the kitchen.

Read more: What Inspires Dickey’s CEO Laura Rea Dickey

News

Zoes Kitchen has recently launched an employee support program called The Goodness Fund. This is a charitable program that provides monetary grants to Zoes Kitchen team members that are experiencing unforeseen emergencies that they are not prepared to deal with financially. A serious illness, or a natural disaster are two of these things. Zoes Kitchen is a people first company. All of the donations are voluntary and any of the team members can receive the benefits.

Read more: Zoës Kitchen Launches Employee Support Program – The Goodness Fund

News

When it comes to restaurant marketing, you need to ask yourself if you are planning to fail and if you are planning to fail, you need to know when it will happen. Most restaurants and retailers that shut down, shut down because they have not developed a plan for success. Not planning for success means that you are planning for failure. Many business fall into the trap of being average, instead of being great. This allows a better restaurant to dominate the marketplace.

Key Takeaways:

  • About one percent of stores and restaurants succeed and avoid closure; the ones that make it had a plan they carried through.
  • Being average, and directionless without a strong plan, leaves you vulnerable to competitors that muscle into your market space.
  • Not drawing up a plan can be because you don’t know how to outline one; but learning is a valuable business skill.

“Comfort is great, but it’s a trap too many businesses fall in.”

Read more: http://www.restaurantmarketing.com/blog/2013/03/restaurant-marketing-plans.html

Commentary

MOD Pizza will be hosting its yearly charitable week, titled the week of Spreading MODness, in November of 2017. This year, the company plans to donate meals to roughly 500,000 kids who suffer from hunger. Throughout the week, MOD will donate $1 to this cause for every mega pizza customers purchase. The company will be partnering with the nonprofit organization Generosity Feeds, and the hunger campaign will be active in all twenty-six states in which MOD operates.

Key Takeaways:

  • The yearly campaign will run during the week of November 21 in 2017
  • MOD is partnering with the nonprofit organization Generosity Feeds to accomplish their goal
  • Roughly 20% of children in the US suffer from hunger, an issue that is very close to the owners of MOD’s hearts, as they are parents

“The hearty, healthy meals will be distributed through food pantries and school backpack programs in the 26 states where MOD operates.”

Read more: http://www.restaurantnews.com/mod-pizza-aims-to-donate-half-a-million-meals-3/

Commentary

Wow Bao is going to debut a fully automated dining experience for people to enjoy. Wow Bao is a fast casual concept that specializes in savory steamed buns. This next generation restaurant is going to open on the 1st of December. This place is set to become Chicago’s first and only fully automated dining experience. There will be an automated storefront that will allow people to order the food via mobile app. There will be a concierge there to help people through the experience.

Read more: Wow Bao to Debut Fully Automated Dining Experience

News