by Marketing 4 Restaurants | Jul 9, 2012 | restaurant
There are two types of customers – those who have been to your restaurant and those who haven’t yet. Generally, it is a lot easier to market to an existing customer and get them to return than it is to attract a new customer, but most restaurants don’t market to...
by Marketing 4 Restaurants | Jun 12, 2012 | restaurant
So we were looking for somewhere to a couple of nights ago in Sydney. Not really too sure what we wanted and we were wandering aimlessly, when we came across Dan’s House. It has been a while since we had a good Peking Duck and so we thought we would give them a try. I...
by Marketing 4 Restaurants | Jun 12, 2012 | restaurant
Every business should have a Unique Selling Proposition – it is the one thing that differentiates your business from every other one. Many restaurant owners have motherhood statement USPs like “Our food is the best Italian, Home Style, Chinese or some other type of...
by Marketing 4 Restaurants | Jun 8, 2012 | restaurant
Sadly, Justin North’s restaurant portfolio has been place into voluntary administration, according to the Australian Financial Review. The North Group, which includes Becasse, Quarter 21, Becasse Bakery, Le Grand Café and Charlie and Co, had appointed Ferrier Hodgson...
by Marketing 4 Restaurants | May 30, 2012 | restaurant
Many restaurants and other businesses have run into troubles with Coupon marketing campaigns. There are a number of things that can go wrong with a Groupon campaign, but if you do need to run one, we’ve got a couple of tips to help you get the most out of it. ...
by Marketing 4 Restaurants | May 2, 2012 | restaurant
Yield management is about making the most of a limited resource. The resource restaurants have is available seats, and it is a wasting asset – if you don’t fill the seats tonight, the possible revenue that you could have made is gone and making the most of them is...
