Restaurant Marketing Strategies

A successful restaurant marketing plan is not born of spontaneity, last minute promotions, or running endless restaurant ads, but is the product of a solid, comprehensive, creative restaurant Marketing Action Plan (MAP). One that is tied to a budget, and a calendar, the following represents a helpful overview:


Restaurant Branding

Restaurant & Hotel branding is what customers, employees (Internal Customers), vendors, the media and all other key constituents come to expect in dealing with your restaurant. Brand-building is sealing the space between what the brand promise and the brand execution. A strong brand has clear alignment between the promise and execution. Restaurant branding has its own world, however it is essentially the alignment between your name, identity and then the consistent delivery of your overall product

Restaurant Positioning

Positioning is often an under leveraged component when marketing a restaurant. Positioning is where a brand ‘positions itself’ within its market and relative to the competition (the cheaper choice, the higher quality choice.).



Test the market (or Due Diligence)

Success when marketing your restaurant rarely happens immediately. Most importantly you need to understand your own business, its levers and its crutches!

Menu Mix

As specialist Restaurant Marketing Consultants, we recommend that every six to twelve months, clients conduct an analysis of their menu.



Restaurant Training

Restaurant marketing, human resources, operations and training are inextricably connected Key strategies to increase revenue for your restaurant or hotel:

Restaurant Marketing

New Guests These are first-time customers buying from you for the first time.


Restaurant & Hotel Marketing: Regularity of Visits

Regularity is generated by developing enduring relationships and loyalty among customers.

Restaurant Marketing

Party Size As the name would suggest, Party Size refers to the number of people in each party. Do customers primarily visit alone, in groups of 2, groups of 5 or more? Whatever the number, it is key to devise programs that encourage customers to bring more of their friends with them for each visit.