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Modern Restaurant Management
MARCH 26, 2025
Omnichannel communications and value-oriented customer expectations are two elements challenging restaurant owners and operators, according to a survey from Klaviyo. "Marketing doesn’t stop at getting guests in the door – it’s about building long-term relationships," Eng said. "Word ”
Modern Restaurant Management
DECEMBER 27, 2024
With AI’s growing prominence in marketing discussions this year, brands have begun navigating both its potential and pitfalls. At the same time, economic uncertainty, consumer price sensitivity, and limited resources remain pressing concerns. Here’s what you need to know to make the most of loyalty marketing in 2025.
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Modern Restaurant Management
MAY 30, 2025
The primary focus of the websites is having what you need, at a good price. But mass-merchant online retailers like Amazon can pull this off because that’s the type of market they’re in. Create Personalized Experiences A lot is being said when it comes to personalization in marketing these days.
Modern Restaurant Management
MARCH 3, 2025
First, we seek a deep understanding of the restauranteur’s vision and values, as well as their target audience and market positioning. Finally, we look at the launch strategy and marketing plan. We want a new brand to hit the market with impact. First is standing out in a market more crowded today than ever before.
ChowNow
MARCH 7, 2025
Every online order, email sign up, and reward program interaction generates valuable insightsbut if that data just sits there, youre missing a major opportunity. When used strategically, customer data can help you personalize marketing, streamline operations, and create a better dining experience for your guests.
Modern Restaurant Management
OCTOBER 1, 2022
Restaurant marketing revolves around making your business known. Restaurants, in turn, have to deal with skyrocketing prices on products and fuel. Restaurants, in turn, have to deal with skyrocketing prices on products and fuel. Let’s look at low-budget restaurant marketing ideas to succeed in inflationary times.
EATER
OCTOBER 21, 2024
This puts restaurateurs in a precarious position of having to communicate choices and challenges without sullying the fun of eating out. Customers who are attracted to sustainable eating “come find us because of our sourcing,” he adds, but “there’s only so many places we can communicate that.” without interruptions.
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