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Awesome Restaurant Marketing Ideas!

This Blog is for restaurateurs, managers and anyone about to jump into the restaurant business. I pass on to you tools and restaurant marketing ideas which have helped many in the restaurant business enjoy success.


Halloween Trunk-or-Treat Opportunity

What is trunk-or-treat, why does it matter and how does it relate to restaurant marketing?

Trunk-or-treat events bring Halloween to parking lots where kids go from car to car and get candy. They're popular at schools, churches, in rural areas where homes are far apart, and in places where trick-or-treating isn't safe."

It is a perfect opportunity to connect with the community by hosting a special event. It can include decorations, lighting, free coupons, treats, celebrations, games and even a costume contest,  

Special events like trunk-or-treat are shared word of mouth (in the new world of media, they are shared via Twitter, Facebook,, etc)

Topics: Restaurant Marketing Holidays

Munchery is Taking Over with Better Restaurant Marketing

The email subject line from Munchery today said "Misoyaki Glazed Salmon". That gets my attention immediately. Take a peek at the bait Munchery used to get an order:
- says Mike

The origins of this dish can be traced back to island culinary mastermind Roy Yamaguchi from the legendary Roy's Asian Fusion Cuisine. A fillet of salmon is glazed with a sweet and savory misoyaki sauce, then it's topped with a traditional Hawaiian tomato vinaigrette for acidity. Quite simply, this fish is melt-in-your-mouth-good. Rice seasoned with furikake flakes and steamed baby bok choy round out this elegant meal.

Munchery has to work a little differently since there is no experience inside a restaurant. To keep you extra confident about your experience, they offer a guarantee right up front. - says Mike

Topics: Restaurant Marketing Email Marketing Competition

Online Ordering Systems to Rock Your Restaurant Marketing

Today we will review online ordering service options and a strategy to improve your potential for business by using the latest technology available.

Topics: Online Ordering Restaurant Marketing Ideas Restaurant Software

International Eat Ice Cream for Breakfast Day

Eat Ice Cream for Breakfast Day is celebrated the first Saturday in February and originated in Rochester, NY and created out of sheer winter boredom 50 years ago in the 1960s.  Florence Rappaport, a mom in Rochester, NY. decided it was time to give her kids sometihing to look forward to, other than another day of gray skies and snowfall. So, she created this day with her two young boys. The exact year of the first ICFBD is unrecorded, but it is speculated to be 1966, when a huge blizzard hit Rochester in late January, dumping several feet of snow on Rochester and shutting down schools.  When the siblings grew up, they held parties and introduced the tradition to friends while in college, and the tradition began to spread.

Topics: Restaurant Marketing Celebration Restaurant Marketing Ideas

It's now easier to open a restaurant in Seattle with "Restaurant Success" Initiative

see enlarged image here


Mayor Ed Murray, City Councilmember Sally Clark, Governor Jay Inslee, and King County Executive Dow Constantine joined the Washington Restaurant Association and restaurant entrepreneurs today in Capitol Hill to announce the launch of Restaurant Success, a new initiative to provide better service and support for prospective restaurateurs. 

Topics: Start a Business Open a Restaurant

Glympse app to Watch Your Employees or Customers on the Road

Timing is everything in the restaurant business. The Glympse app tracks where someone is at and shows their speed and location. It offers better accountability for those delivering meals or if you can convince a customer to participate, you can watch them on a screen and have their meals ready exactly when they arrive. The mystery of "where are you... district manager?" goes away with the Glympse app.

Topics: Customer Service APPS

Alert, Reward and Offer Simple Online Ordering for Mobile: Beacon is a small wireless transmitter placed inside the restaurant. When a customer with a restaurant’s app walks in, the platform can capture the customer visit, reward them with loyalty points and send a message to the phone. In addition to enhanced marketing capabilities, the platform can also release orders to the kitchen in real-time as the customer walks in.

Topics: Online Ordering APPS

Amazon Quietly Launching Take Out Delivery Service - Are you ready?

Did you see this yet about Amazon?  With the big news about their smartphone still in your mind, you may have missed it.  Here is the new video about how Amazon is launching a take out food delivery service to homes.

Topics: Delivery News Amazon

Minimum Wage Busters: Robot Cooks a Burger

Cooking robots is not news. 50 years ago automated machines cooked hamburgers, hotdogs, french fries and even make a milkshake.  The engineers of AMF's Central Research Labs in Stamford, CT invented automated foodservice. This entertaining film (circa 1964) describes a pilot operation for the then-burgeoning fast-food industry.

AMF's Orbis system (shown here) pioneered the concept of electronic ordering, price tabulation, and inventory management in foodservice. Today that is the standard worldwide. However, AMF's Orbis system went further; it electronically controlled the machinery that prepared, cooked, and packaged the food items. AMF's automated beverage dispensers (also shown here) are today common at the "drive-through windows" of many fast-food operations.

Topics: video Labor Budget Technology Leadership

10 Restaurant Trends Happening in 2014 [infographic]

If you are an on-the-go restaurant owner or manager, you may have difficulty keep up with the trends. You know it is important to create "better" and guests will get bored if they see exactly the same menu.  Predicting upcoming trends becomes a painstaking task.

Topics: Restaurant Trends Landing Pages

Book of the Month: "Selling Eating" by Charlie Hopper

Restaurateurs don't sell food, they sell eating.  In fact, if you watch very closely, you will see people eating in restaurants and nodding - smiling, shaking their heads, pointing and on occasion they will not eat... they will poke their food.

Meanwhile, the beginning of today seemed like any other with products to be checked and inventoried, cash to be counted, employees to motivate and restaurants to clean.  The very detailed restaurant checklist is full of "have-to's" which can be a grind for a management team and staff.  There are aspects in any restaurant operation which are a heavy burden on the mind, body and spirit of even the most disciplined and experienced person.

Enter Charlie Hopper.  He wrote a book, but not just any book... Charlie redefines what restaurateurs are all about in Selling Eating: Restaurant Marketing Beyond the Word Delicious.  After twenty years of restaurant communication experience, he has a deep well to pull from as he offers recommendations that range from brand positioning and the “The Seven Very Specific People Your Restaurant Needs to Reach,” to actionable advice like “Three Things Every Menu Should Do,” “Eighteen Separate Restaurant Marketing Moments,” “Fifteen Forbidden Food Words to Never Use,” and many more insights.

Topics: Guerrilla Marketing recommend

Thinking Backwards to Make a Profit [true story]

What does it take to make a profit in the restaurant business?  Is it possible to give away a free lunch and stay profitable?  How about 300 free lunches?  For many smaller restaurants, it is believed there is no such thing as a “free lunch” and every transaction must be profitable.  It is a stretch to believe that having a drawing where 300 people win “the prize” of a free lunch will help business enough to make it pay and yet this has been done successfully. 

Topics: Guerrilla Marketing True Story