Restaurant Marketing 911 cuts through all the bad internet advice about restaurant marketing and advertising, to reveal 58 real-world techniques that actually work to increase sales and profits. These are time-tested strategies from an award-winning restaurant marketer.
You’ll discover 58 different techniques within the five profit-producing categories:
- Increase Check Average
- Increase Frequency of Visits
- Increase Group Size
- Attract New Customers
- Create Alternate Distribution Points
This eBook is an immediate download, so you can start working toward growing sales and profits today. For just $47, you will tap into the insider information that can change the future of your restaurant.
Why Do You Need This Book?
The restaurant business is hard. Between food costs, supply challenges, finding good staff, fighting theft and maintaining the equipment and facility, some days you have to wonder if it’s all worth it for a tiny fractional profit margin. It’s like walking a tightrope between survival and total failure.
And the harsh reality is that failure can come calling even for a popular restaurant. Just down the road from me is the abandoned home of what used to be THE hotspot for seafood on the Oregon coast – a real destination location. It was ranked by national media as one of the best seafood establishments in the country. The fresh seafood, coleslaw and blackberry pie were legendary – so much so that lines of visitors 80-diners deep would wait outside for an available table.
But sadly, even with a great reputation, celebrity clients, and its time in the spotlight as THE go-to restaurant, one wrong move can extinguish even the brightest star.
And to be honest, it’s not surprising. Restaurant owners and managers are so busy managing the day-to-day challenges of operating a restaurant that there’s precious little time to think about marketing. And to complicate matters, marketing doesn’t come naturally to most restauranteurs.
Think about the restaurant owners you know. They may have started as a Chef with their love of food. Or they could be an entrepreneur who saw the advantages of operating a franchise. While others may have started in the business years ago as a dishwasher and followed a natural progression to opening their own establishment.
I think it’s safe to say that very few of the restaurant owners you know started by studying Marketing in school, then decided to use their marketing skills to start a restaurant.
Compounding the problem of limited marketing training, is the fact that there is so much useless information on the internet. When you do take the time to think about your restaurant marketing, it’s likely you’ve spent time online searching for restaurant marketing ideas.
You know the titles that Google spits back at you… things like “25 Restaurant Marketing Ideas,” “7 Essential Restaurant Marketing Tools,” and so on and so one. And their advice is very predictable…
Create a logo. Create a website. Create a Facebook Page. Create a Yelp profile. Those are all great projects straight out of the Marketing 101 playbook, and necessary for building a brand over time. But do you know what these have in common? They DO NOT immediately increase sales and profits, and that’s what restaurants really need right now. More Guests. More Sales. More Profits.
The restaurant business today is really a race for survival. After years of forced closures, supply chain issues, labor shortages, and every bad business speedbump that someone could put in front of you – all fully out of your control, there’s no time to waste on marketing projects that don’t have an immediate return on your investment of time and money.
That’s why I’ve written this book. We go in-depth on 58 ways to increase revenue; with step-by-step blueprints you can use that lay out exactly what you need to do to implement each of these profit-building tactics.
So naturally, you’re questioning why you should listen to this old, mostly white-haired guy? The short answer is, I’ve been there – from dishwasher to Vice President of Marketing. I directed marketing for a franchise chain of nearly 100 pizza units, then headed up marketing for a corporately owned chain of over 100 24-hour family dining restaurants. Needless to say, I’ve seen my share of Grand Openings, Marketing Campaigns, and Local Store Marketing efforts. All this experience has been wrapped up and captured in the ’58 Ways to Increase Restaurant Sales and Profits’ because I know every restaurant owner and manager needs this information to help their business survive and thrive. Consider it a brain download of my decades of work in restaurant marketing.
Don’t wait any longer. Get the information you need to make this the best year ever for your restaurant.
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