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Local Store Marketing- A Process
If I can impress one key thought on a restaurant operator with regard to Local Store Marketing- it is this... ...Local Store Marketing must become a process NOT an event. By way of example, a trip to one high school to setup a fundraiser, only to have 12 people show up does not indicate that fundraisers are useless. That action only indicates that one attempt failed. A better approach is to attempt 3 fundraisers every month. The law of averages will favor the process. Most restaurant operators that struggle market out of negative emotions, they react and engage in random events of marketing madness that they hope will result in a home run. Plan multiple Local Store Marketing tactics for the year. Settle for base hits each month and you'll sleep like a baby.

Other restaurant operator 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.
Local Store Marketing- A Process
If I can impress one key thought on a restaurant operator with regard to Local Store Marketing- it is this... ...Local Store Marketing must become a process NOT an event. By way of example, a trip to one high school to setup a fundraiser, only to have 12 people show up does not indicate that fundraisers are useless. That action only indicates that one attempt failed. A better approach is to attempt 3 fundraisers every month. The law of averages will favor the process. Most restaurant operators that struggle market out of negative emotions, they react and engage in random events of marketing madness that they hope will result in a home run. Plan multiple Local Store Marketing tactics for the year. Settle for base hits each month and you'll sleep like a baby.
Get Out Of The Branding Business
The success of marketing your restaurant or franchised restaurant can be measured by how many friends you have made in your local community. It's really that simple. It makes little difference if you are a pizza franchisee who is one of 300, or you are Mama's Pizza and an individual operator. You must network your local community to succeed. Period. If you are writing checks for ads, if you are advertising on the local theater movie screen, if you have a radio spot, you are WASTING cash. This is true, even if you own a recognizable, branded franchise location. The only brand you should be concerned with is your own. And the only way to build your own personal brand is to get out of your office chair, or from behind the bar and go into your community.

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?
A Contact Center Operator Communicates With Your Customers
A contact center operator is the call center employee that interacts with your customers when your businesses phone lines ring at the call center. If you are outsourcing to a call center, you should know about the duties and skill set of an operator.

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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