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Lesson #4: Act With Integrity
“Mary Kay Ash, founder of Mary Kay Cosmetics, once told me something I’ll never forget,” recalled Thomas. “She said the one suggestion she got in life that helped her most was to ‘pretend that every single person you meet has a sign around his or her neck that says, ‘Make me feel important.’”
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 operators 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?
10.2 Pre-start-up training: Support for Growth-oriented Women Entrepreneurs in Tanzania, 2005
Data from a 1997-98 training needs assessment of informal sector operators found that over 75 per cent of informal sector operators had primary education, while only seven per cent had attended vocational training courses. Most had acquired their skills in a variety of trades through apprenticeships or directly from their peers, but were unaware of the theoretical aspects (reported in Mlingi, 2000, p. 81). Only 5.3 per cent of the MSEs in the Swisscontact (2003) study had received any entrepreneurship training, and even fewer in new product technologies or costing and pricing. This suggests that most MSEs are “learning through trial and error” or from the practical know-how of other operators.
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.
The Magic Bullet of Marketing
Marketing on a local level must be a process. Almost all of the restaurant owners, operators and managers I work with in the trenches discuss marketing as an "event" or a "series of events", designed to produce instant sales and instant gratification. They search for the magic bullet. The promise of this magic bullet comes as a trojan horse from the advertising sales reps that hammer them with terms like "saturation", "shelf life" and other such sales tactics. Sometimes the magic bullet suggestion comes from an advertising agency hired to boost sales quickly. These agencies like to throw around concepts such as "branding" and "image building." These magic bullets begin to get expensive. And any results that come in are very short-lived. Eventually the truth sets in...you can't purchase a magic bullet for marketing your restaurant,no
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?
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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