Restaurant Marketing

Finally, the book that has been in the works for years is finally about to become a physical reality! This wire bound manual contains all the ideas, strategies and tactics necessary for any operator to take a good restaurant (or even a bad one if it’s not too far gone!) and turn it into a great [...]

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Cause Marketing involves a cooperative effort between a business and a non-profit organization—ultimately for the mutual benefit of both. It is executed in various forms (i.e. a sponsorship of a fundraising event, a co-branded product, or a percent of sales or profits donated to the charity…just to name a few). Why does it work so well [...]

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“A” level talent wants to hang out with other “A” level talent. And so it goes with operators. Successful operators want to hang out with other successful operators. The success ideas, camaraderie, conversations that take place, etc are worth their weight in gold! I have been asked for years now to create a mastermind group for [...]

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RCS has created a new social media website at www.RestaurantMarketing101.com Check it out, join for FREE and learn more about marketing your restaurant than you ever knew existed!

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Getting a little help from those who’ve been there before can come in handy. Now there’s evidence that, in addition to the weary worker receiving the tips, coaching is a boost to the whole company. Coaching used to carry a stigma because it was more frequently directed at problem employees. Today, it’s more likely a [...]

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Jack Shipley just wrote to me about a Wall Street Journal article wherein they write about Cold Stone Creamery’s woes with franchisees citing the company’s BOGO coupons as one of the factors that undermined their margins. You can read the article here. Another good lesson on why focusing on value, and not price, is your only [...]

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As MY Coach says, “I can guarantee you one resounding success in life: If you insist on being a victim, you will be one.” - amen to that! Are you listening to the extremely loud and boisterous voices who say that the sky is falling? Or are you working on your business by innovating your [...]

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The minimum wage rate will increase to $6.55 on July 24, 2008. The cash wage for tipped employees will remain at $2.13, however the overtime rate for tipped employees will increase. The following is the calculation used for computing the overtime rate for tipped employees: 7/24/08 [...]

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1. Leadership. Do you or someone on your staff provide it? Nothing will happen unless you can. 2. Engagement. Are you ready, willing and able to do whatever is necessary to be successful? Don’t tell me you want to lower your food cost and not be willing to invest the time in doing the work of [...]

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THE BUSINESS PLAN! The restaurant industry has one of the highest rates of bankruptcy of any industry in today’s economy. This is coupled with one of the lowest profit margins available to the entrepreneur. Restaurants that fail are usually undercapitalized, lack relevant experience in the foodservice industry or don’t take the time to properly examine the [...]

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The RCS Monthly Operator’s Conference Call is scheduled for July 15th at 3:00 p.m. CST. On this call we will discuss ways to improve your operation’s efficiency and marketability through answers to your submitted questions. Once you register, please send in as soon as possible, your questions and issues needing to be discussed so that we [...]

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By George W. Daye, III It is a typical Saturday night shift at a local steak and seafood restaurant. All tables are seated with hungry diners and the hostess has put incoming guests on a thirty-minute wait. The bar area soon swells with thirsty patrons and food orders begin flowing into the kitchen. [...]

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We’ve been talking a lot lately about Leadership so here are my top 17 hottest best practices. One-On-Ones: The best tool that gets the best results for our clients is the 5-minute, “One-On-One” utilized with EVERY employee, EVERY day. We Coach them to pick one employee every day to sit down and have a one-on-one conversation [...]

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By Lu Schildmeyer 1. Objective Advice. Consultants who are paid fees for there design and specifications are more likely to give you unbiased advice than food service equipment supply dealers, contract equipment salesmen and designers who earn commissions based on the amount of money you spend. If the consultant profits from food service equipment or furnishings [...]

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Or is it enough that people come because the food and service are good. Certainly, if your tables are full every day, you probably don’t need one (unless, of course, you’d like to make a bigger profit). Simply put, a restaurant marketing plan is a plan for success. If you agree that you need a restaurant [...]

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What do you stand for? Today, restaurants must express their humanity and values in authentic and emotionally compelling ways to reach their guests, employees, partners, communities and other stakeholders. RCSâ„¢ is recognized for its work on behalf of clients in creating and implementing substantive cause initiatives. We work extensively with corporations and leading nonprofit organizations to develop [...]

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June 9th & 10th. This is two intense days of analyzing your current Restaurant Marketing efforts in order to design a better Marketing plan for your business. Because of their intensity and focus we limit each of these session to only 15 people so they fill up extremely fast. The cost is $1,500 for non-clients and [...]

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Develop a “Contacts Calendar”.The idea is to write a hand written letter (best form of personal communication ever!) to each of your best guests, no less than every 30 days. This is in addition to the normal channels you communicate with them through. The important thing is that you really should not make it about you [...]

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By Kevin Levi Can you honestly say that your restaurant stands above the rest (in your area or culinary specialty)? In your heart of hearts you likely believe this is the case, but how can you be sure? I mean, how well do you really know the competition? The best way to address these [...]

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