Updated: Oct 5
It's Time to Revise, Reevaluate, and Repositioning Your Brand Marketing Efforts
How You Still Can Position Yourselves For Growth?
1. Build Emotional Connections
There is an old saying.."Every bite takes you home..." I love it so much. Food makes us feel good, alive and vibrant. For foodie, in addition to having a full belly, there is something very satisfying about trying new things, being exposed to new color, taste and experience. Food connects us all. Food connects us to each other, to our own pasts and identities/memories, and nature and its original. Best of all, food connects us to the world around us. Again, eating is a social thing.
2. Food As Experience
At the restaurant, it's rare if I didn't come by each table and introduce myself. To break the ice, often times, I'd bring little gift of our samples, appetizers, cocktail shots or sweet desserts. Then watch the conversations open up. a ting is social. The majority of social events involve food. There is something about eating in social gathering that helps to bring people together. Food is a shared experience. There is an old saying that iIf you can’t find a common topic with a person, then try talk about food! Immediately, notice their eyes will shine and they’ll tell you all about their favorite.
3. Foster Customer Experience
Customer experience builds customer loyalty. Customer loyalty inspires repeat customers. Customer Loyalty Programs help increase revenue. It's a repeat business strategy. And as you know increasing customer retention helps boost profits simply because loyal customers already have trust in your restaurant brand. Customers are always looking for good deals or promotions that would benefits them. It's a given. Loyalty program make consumers feel appreciated. Why not? They have already chosen you over your competitors.
4. Uses Food As Art
Attitudes of consumers towards food depends on many attributes, which interns affects in different ways on their preferences, lead to acceptance and the selection of one dish over another. Infact, in the recent observation by our own Chefs and our team of staff how can we change the consumer deception of our food through art, good dining experience and education. We have been having fun with the experimentation on how the look of the food can change the perception of consumer behavior.
Based on observation, the way food is arranged on the plate actually affects our perception of taste and our enjoyment of a dish - another demonstration of just how interlinked our senses really are. Here, food presentation is taken seriously because it is what the customers will judge the establishments on. In any society, the first impressions always matter. In culinary scene is no different. We have found that food presentation has significantly impacted on the way in which customers consume their foods, the different color, shape, size and variety of food.
5. Evaluate Both Of Your Traditional Menu As Well As Your Online Menu
There is one important thing restaurant owners should understand is to avoid the trap of wanting to be all things to all people. It's because by trying to put too many items on the menu to please everyone, not only it's time consuming to look through your entire menu, this drive up food costs, but can also confuse customers. So learn to say no.
Update your menu seasonally. Keep track of what your customers order most and which menu items will generate the most profit for your bottom line and highlight those prominently. Keep the favorites and signature dishes on the menu as a focal point. For our menu, I put our big ticket items at the center area. This would be the first things they see when they pick up the menu. In addition, you should also use seasonal special items as a way of introducing new menu items to your customers. We like to periodically come up with different campaign through out the season for our table advertisement menu stance.
6. Know Your Number
As a business owner, you have to know your numbers. Manage overhead costs is essentially necessity. Business overhead costs are expenses that are related to the day-to-day running of a business. Reducing overhead costs is important in a business downturn. When business is slow, cutting overhead costs is normally one of the easiest ways to minimize losses and return your business to normality and ultimately profitability.
Business overheads which usually include
Your rental space, insurance and contracts.
Your utilities, maintenance, repairs and misc. expenses.
Your sales and marketing, inventory, product ordering, vendors, payroll down to your revenue streams.
Your restaurant revenues are usually coming from these areas:
Your daily revenue, and sales per table revenue.
Your bar/alcohol sales.
Your to-go sales, deliver services and referrals.
Your ability to upsells, restaurant special promotions, offers and giveaways.
Your online orders, reservations, walk-ins, to various traffic leads.
Again you have to know your numbers especially the different between cash inflows and cash outflows. The rule is when your restaurant's cash inflows exceed your outflows, you get positive cash flow. And certainly, this increases your business's cash account and provides money to grow your business.
Retail Brand Management
Brand Manager: Chez Boodparset
Availability: Contract basis
Specialties: Brand Marketing, Online Presence, Campaign Planning
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