Awesome Restaurant Marketing Ideas!

If 45% of the workers say they are less productive without coffee, then why don't you sell more coffee?  The third heaviest coffee drinking profession is the education admistrators. Who qualifies?  Principals?  In that case, a restaurant with outstanding coffee must be at the center of their universe.  

As each month comes to an end, are you calling “Overs”?  Do you hope for a “Do Over”?

• “Overs” – I wish I had not hired that person.
• If only the money I gave that salesperson was still in the bank.
• What if I hadn’t told that employee angry words?
• What if I had not skipped over the profit & loss reports?
• Why did I not listen to those guests who said “bad food”?
• When did the morale begin to slip so badly?  Can we go back?
• Let’s go back in time and do the maintenance on the equipment (Now that it’s broke down.)
• Yes, working 65 hours a week is a lot, but I did it for us honey. Please don’t divorce me.
• Doctor, you don’t understand.  There is no one else who can do what I do.  I have to work more!
• Sure, it seems obvious now that when competition opens next door that it would be tougher.
• The franchisor said “Do it”, so I did.  Now I wish I hadn’t.
• If only I had not let my personal feeling get in the way of firing that employee.
• That guest blog I wrote six months ago was lame.  I wish I could un-write it. 
• How much time did I waste on what everyone else said was important? Now I wish I hadn’t.
• If only I had taken a more long term strategic approach with marketing my business online.
•  If we had used a mystery shopping service all year, we could have had better result.  “Overs”.

Restaurant marketing is not top of the mind for most restaurateurs.  In any larger restaurant company there is a need to execute consistently, control costs and protect their brand.  Only a small portion of time is committed to focusing on the most important piece of the business:  Profitable Sales Increase.

Having a copycat marketing plan in place may beat the waiting game marketing plan but why wait?  With the future looming and studies showing how behaviors are changing, why wait?  Who makes the first move?  Which restaurant manager is willing to raise the bar by changing their reputation?  Who will lead the pack and which business will survive with “same-itis”?