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LSM Is Catching Fire
If you happen to read the restaurant news magazines and internet articles, you will notice that many restaurant franchisors are "more than interested" in Local Store Marketing. They realize that the successful franchisees in their chain have demonstrated skill at building business through networking in their local community. And they have noticed that institutional advertising is largely in-effective and expensive. For experts and students of Local Store Marketing, the secret is that Local Store Marketing has been around for quite a while. Nothing is new in the LSM world for those who have practiced and studied the technique. If you read about a tactic or think of a new way to attract customers, chances are that I've seen it. If you own a restaurant and don't understand Local Store Marketing- get educated quick.

Other restaurant news Related Articles

Marketing: What Would You Do
Let's say that you opened a new restaurant in town. The restaurant gets some "buzz" and some positive reviews in the local media. It's packed every night. People call days ahead to reserve a table. Your restaurant is clearly the "next hot thing". How do (or should) you market your success?
Maximum Impact Restaurant Greening
Are you eating? Here's a few statistics to chew on: In the US, restaurants are the top electricity consumer among retail businesses. 33% of it. Each restaurant produces an average of 50,000 pounds of waste. Eat up, unless you want to add to that last figure. That is, unless you happen to be dining at a restaurant certified by the Green Restaurant Association, which aids member restaurants in achieving a near zero waste status.
How to Green a Restaurant, pt. 1: Ike's Quarter Cafe
Are you considering being a green restaurant? Consider the example of Ike’s Quarter Cafe, a New Orleans style restaurant in the gold rush era town of Nevada City, California. When I mentioned to my hair stylist yesterday that I would be writing about it, she said, “Oh really? I had no idea they were a green restaurant. I just thought they had good food.” Exactly.
Weekly Inventory Management System to Cut Food Cost & Reduce Theft
Whether you run a take-away counter or a fine-dine restaurant, the amount of money you make depends to a sizable degree on how well you manage your food inventory. Food cost is often a restaurant’s largest single expense in the overall cost of running a restaurant.
Opening a New Restaurant? Tell The World
Opening a New Restaurant? Tell The World. With all the bad news in the economy these days anybody who opens a new restaurant is making some good news which is in short supply. Westwind Communications recently promoted the opening of the Frankenmuth Brewery in Frankenmuth, Michigan and has obtained some great PR as a result. How did we do it?

LSM Is Catching Fire
If you happen to read the restaurant news magazines and internet articles, you will notice that many restaurant franchisors are "more than interested" in Local Store Marketing. They realize that the successful franchisees in their chain have demonstrated skill at building business through networking in their local community. And they have noticed that institutional advertising is largely in-effective and expensive. For experts and students of Local Store Marketing, the secret is that Local Store Marketing has been around for quite a while. Nothing is new in the LSM world for those who have practiced and studied the technique. If you read about a tactic or think of a new way to attract customers, chances are that I've seen it. If you own a restaurant and don't understand Local Store Marketing- get educated quick.
The 6 T's of a Successful Upscale Restaurant
In owning a restaurant there are many things that are essential to success, including quality food, presentation, productivity, service, atmosphere and local niche. But what makes a restaurant great? How do you develop a high end restaurant?
American Food Franchise Sizzler looking for better things in 2010
After two years of halted growth, the more than 50-year-old Sizzler chain is setting the stage for a franchise push with a new restaurant design, an upgraded menu and a new management team - the head of which actually wants to buy the chain. Kerry Kramp, president and chief executive of the Culver City, Calif.-based Sizzler USA, said in an interview with Nation’s Restaurant News that he has spent the past 18 months revamping the 191-unit “family casual” chain to become “recession proof.” He now wants to buy Sizzler from its current owners, if or when the economy improves and funding becomes available.
Courage, Convictions and Commitment
Those are the very words you could use to describe Truett Cathy and the success of his Chick-fil-A restaurant chain. It took Truett 21 years from the time he opened his first Dwarf House Restaurant and perfected his Chick-fil-A sandwich to open his first Chick-fil-A restaurant in a shopping mall.

Evaluation of Restaurants
Many restaurant owners have been shocked to learn that they are unable to sell or lease their restaurant property for an amount equal to its tax assessment value. The market value of a recently built restaurant is usually less than its construction cost.
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