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    Low-Cost Marketing Strategies for Bars and Restaurants
    Low-Cost Marketing Strategies for Bars and Restaurants
    Low-Cost Marketing Strategies for Bars and Restaurants
    Ebook56 pages52 minutes

    Low-Cost Marketing Strategies for Bars and Restaurants

    By Tina Best

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    About this ebook

    With the world economy hitting a record low, more and more consumers are tightening their belts and cooking at home, or when they do go out, they look for bargain prices. Many people realize that a night at a restaurant is a pure luxury.

    Knowing this, the savvy restaurateur is going to have to employ every trick up his sleeve to entice people to keep coming through his doors.

    LanguageEnglish
    PublisherThe Butler Publishing Group
    Release dateMar 27, 2010
    ISBN9781452310428
    Low-Cost Marketing Strategies for Bars and Restaurants

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      Book preview

      Low-Cost Marketing Strategies for Bars and Restaurants - Tina Best

      Low-Cost Marketing Strategies for Bars and Restaurants

      Tina Best

      Smashwords Edition

      Copyright 2010 The Butler Publishing Group

      All rights reserved

      ****

      1 - Eating Out: The First Luxury to Go

      It’s a fact that when times are tough, consumers are going to cut back on their spending and start pinching their pennies to help them make ends meet. Luxuries and holidays are pushed to the backburner, and either the consumer won’t partake of them at all or will radically adjust his plans to make them less expensive.

      The same principle applies to eating out at restaurants. With the world economy hitting a record low, more and more consumers are tightening their belts and cooking at home, or when they do go out, they look for bargain prices. Many people realize that a night at a restaurant is just a pure luxury with nothing to show for it but a receipt and an expanding waistline the next morning. There’s nothing tangible to hold, nothing they could possibly resell for a profit if the economy recovers. If given a choice between a week’s worth of dinners at a fine restaurant or a new piece of electronics, many people are going to choose the electronics.

      Knowing this, the savvy restaurateur is going to have to employ every trick up his sleeve to entice people to keep coming through his doors. Fortunately, there are more tools at hand now than there ever were before to help him stand apart from the crowd.

      What the Weak Economy Has Taught Us

      When the economy is doing well, business is booming. The consumer has enough cash flowing in to allow himself a few impulse purchases along the way, and dining out is one of the most common choices he’ll make. A restaurant is often chosen for its relaxing or enjoyable atmosphere as well as its good food. Unfortunately, it is a luxury that can be easily eliminated from the budget, especially if there’s more than one person in the household who knows how to cook. Going out for a meal on a Friday or a Saturday night instead becomes a meal at a friend’s house or cheap take-out from the local fast food joint.

      So what is it about a restaurant that will keep the customers and drive sales? What will keep people walking in through the door instead of turning to the nearest greasy spoon?

      There’s a vital but subtle factor that secures customer loyalty. While the economy was booming, it was something we could ignore because there was enough money flowing that it was hardly noticeable to begin with. As time went on, business practices strayed further and further away from that all-important factor.

      And just what is that factor? It’s forming a personal relationship between us and our target customers. It’s creating that unique and personal experience that the customer is going to remember long after he walks out the doors. It’s establishing a bond between us and our customers, giving them a face and a personality to go with the name.

      As one big corporation and restaurant chain after another falls, the ones that have had the lasting power are the ones who never forgot this fact. They’re the ones who have consistently appealed to the customers’ inherent need for something personal, something that makes them feel as though they’re actually wanted, valued and that they belong. Your customer doesn’t want to be made to feel as though he’s just another head of cattle shoving his head into the food trough. Your customer is going to start picking up on all of the subtle tricks that restaurants employ to hurry him up, rush him away from the table and fill his seat with another warm, hungry body. Today’s customer is pickier, more selective, and if he walks away feeling as though he was nothing more than a few quid in the till, there’s not going to be anything to stop him from trying another place just down the street.

      There’s really no choice if you want to keep your head above the turbulent waters. You have to put aside any notions of turning your restaurant into an impersonal, cold and faceless establishment. You have to come back down to earth and reconnect with the people who are going to be supporting you.

      If you think that you’re going to be establishing customer loyalty through a series of gimmicks and specials, you’ve got another think

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