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First, we seek a deep understanding of the restauranteur’s vision and values, as well as their target audience and market positioning. The restaurant needs cohesion, from signage to menu design to uniforms. Finally, we look at the launch strategy and marketing plan. We want a new brand to hit the market with impact.
Within this guide, youll discover proven strategies that help you stand out in a crowded market, captivate your ideal customers, and turn casual diners into lifelong regulars. The key is consistency across all customer touchpoints, from emails and your website to menus, marketing, and signage. Consistency builds trust.
From logistics to marketing, staff communication to moving the kitchen, reopening a restaurant successfully is all about the details. Start by announcing your move as early as possible on all your communication channels social media, email newsletters , and in-person interactions. Is your restaurant casual and quirky?
Email Send out a weekly email blast telling customers about your upcoming event. Email lists are a powerful marketing tool because they provide a direct customer link that you fully controlno one can take it away from you except the customer, and if used correctly, thatll never happen.
Your restaurants brand personality, tone, visualseven your menu itemsshould all be shaped around your ideal target market. Once you have these elements, integrate them into your interior design, printed menus, signage, takeout packaging, and even your staffs t-shirts and uniforms. Are you casual and playful? Warm and welcoming?
You want to analyze your foot traffic, demographics, and new markets. If it’s outdated, you may find your target market takes a pass on dining with you. fun, elegant, casual, family-friendly, or rustic)? Other visuals: Pay attention to your signage and uniforms, too. Should you stick with your current branding or evolve?
Marketing shouldn’t feel like throwing money onto a bonfire and hoping someone sees the smoke. Most restaurant marketing ideas sound good in theory, but fall flat in the day-to-day of running a busy restaurant. So ask yourself: Is your place casual and playful? These are strategies that drive real, consistent results.
Aramark examined front and back of house processes to establish tailored playbooks for all of its businesses and market segments, leveraging innovative solutions, new service methods, and rigorous safety protocols. Installing self-serve micro markets and pop-up groceries. Alternative service styles for hot bars and salad bars.
. “Both full-service and fast food restaurant customers are skewing a bit more toward higher income levels and college graduates,” says Forrest Morgeson, Associate Professor of Marketing at Michigan State University and Director of Research Emeritus at the ACSI. between January and May 2024.
By the end of 2021, dine-in visits to fast food chains had fallen to just 14 percent of restaurant traffic, compared to 28 percent pre-pandemic, according to the market research firm NPD Group. In a time before a uniform health code, the mechanization and consistency of fast food was a comfort, says Chandler.
In mid-to-late March , Yelp reported a swift and uniform drop in consumer activity across the nation. As people head back into restaurants, fast casual and common delivery foods continue to decline at a slow rate, including fast food (down 19 percent), cheesesteaks (down 8 percent), chicken wings (down 15 percent) and pizza (down 7 percent).
She moved to information technology in 1994 where she was instrumental in putting in the first network and email system for SBCI. Bill formally served on the Great Lakes Franchise Association Board, Del Taco’s Franchise Marketing Advisory Council and the Finance Excellence Advisory Council for Burger King. Local Hero Debuts.
. “We are excited to have that connection to a facility with likeminded professionals driving innovation in an industry we collectively support,” said Brian Holdrich, Vice President of Sales and Marketing at Welbilt and CoLaboratory member. Multiple brands, or in this case, segment suppliers curating solutions in foodservice.”
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