How to Run a Restaurant
?Marketing is defined as a communications-based process where individuals and people discover that their existing or new needs and wants can be satisfied with products and services of others; in your case, your restaurant.
The question is - do you need a marketing plan for your restaurant or are you waiting for guests to come in?
If you are full every shift, maybe not. Unless you want to achieve greater profits, however a marketing plan means thinking in advance. Don't wait until the revenue goes down to do it. Do it before and fill your seats.
In order to get the marketing plan for your restaurant right, you need to have a good understanding of your potential customers and be clear on why they make decisions to buy from you and not from someone else.
Subsequently, to get it right, you want to look at all of the following factors:
? Nature of the market.
? Customers.
? Competitors.
? Financial and marketing history.
? The industry as a whole.
? Any external influences, such as events, festivals etc.
Obtain a good analysis of what and where your guests are coming from and how often customers are visiting your restaurant.
When writing a restaurant marketing plan, you have to consider the seven Ps of marketing - plus one of mine.
? Product.
? Price.
? Place.
? Promotions.
? People.
? Process.
? Physical evidence.
? Positive.
Let's focus on the last four for a moment.
To have a good competitive advantage, you need to focus on people, therefore get the right staff and training to deliver what people expert from your business. Aptitude and service knowledge needs to be equal to what your customers are outlaying.
The process is the system you have to implement and follow. Consistency is essential in order to get it right and supply what you are offering. Every step in the process is important - from the few words spoken to a guest when they call to make a booking, to the conversation during a guest's departure.
Physical evidence is a critical ingredient of
The question is - do you need a marketing plan for your restaurant or are you waiting for guests to come in?
If you are full every shift, maybe not. Unless you want to achieve greater profits, however a marketing plan means thinking in advance. Don't wait until the revenue goes down to do it. Do it before and fill your seats.
In order to get the marketing plan for your restaurant right, you need to have a good understanding of your potential customers and be clear on why they make decisions to buy from you and not from someone else.
Subsequently, to get it right, you want to look at all of the following factors:
? Nature of the market.
? Customers.
? Competitors.
? Financial and marketing history.
? The industry as a whole.
? Any external influences, such as events, festivals etc.
Obtain a good analysis of what and where your guests are coming from and how often customers are visiting your restaurant.
When writing a restaurant marketing plan, you have to consider the seven Ps of marketing - plus one of mine.
? Product.
? Price.
? Place.
? Promotions.
? People.
? Process.
? Physical evidence.
? Positive.
Let's focus on the last four for a moment.
To have a good competitive advantage, you need to focus on people, therefore get the right staff and training to deliver what people expert from your business. Aptitude and service knowledge needs to be equal to what your customers are outlaying.
The process is the system you have to implement and follow. Consistency is essential in order to get it right and supply what you are offering. Every step in the process is important - from the few words spoken to a guest when they call to make a booking, to the conversation during a guest's departure.
Physical evidence is a critical ingredient of