| |
|
 Restaurant Marketing Newsletter |
| |
Quantified Marketing Group is the nation's largest full-service strategic marketing and public relations firm focused exclusively in the restaurant industry. To find out how we can help your restaurant, click here or call (407) 936-1010.
IN THIS ISSUE...
Letter from the CEO
Ask the Experts
This Month's Question
Restaurant Fundraising Options
|
|
 Welcome to another edition of the Quantified Marketing Group newsletter! As we begin distributing them on a more regular basis, I want each newsletter to provide you with valuable information and be busting at the seams with advice. Whether you've been in the restaurant business for 20 years or six months, I want you to feel like you've learned something new from each one. If there's any topic that we're not touching on, just let us know.
This edition of the newsletter includes an article about raising funds to open a new restaurant. We have another funds-related newsletter in the works that will highlight a little-known way to save thousands on your taxes. Something that every restaurant owner should be able to appreciate.
If you feel, like I do, that this is the kind of information that you just can't keep to yourself, share the wealth! Tell a friend about the QMG newsletter.
I know what you're thinking. As soon as you tell anyone about how great the QMG newsletter is, they will be too excited to wait for their first issue. Well, good news, they won't have to! And neither will you. Our website, www.quantifiedmarketing.com, is always chock-full of helpful articles and tips.
If you haven't visited our site in awhile, check it out. We've recently updated our restaurant design portfolio and even added a section about restaurant uniforms. Maybe you'll even get some ideas for your own uniforms or concept development project.
Sincerely,
Aaron Allen
Founder/CEO
Quantified Marketing Group
|
|
 Do you have a question about restaurant public relations, marketing, design, culinary development or concept development? Well, here's your chance to pick the experts' brains.
Click here to submit a question, and if selected, it will be featured in a future Quantified Marketing Group newsletter.
Submit a Question
|
|
 Q: What are some ways to deal with customers with low buying capability but still keep our product's quality good?
A: If you are able to cut costs in your operation, you will be able to pass along those savings to guests without sacrificing food quality.
Be sure that your distributors are providing you with a quality product that is in line with their pricing. Before making any purchase agreements, request product samples so that you can see and taste the product before you buy it.
Once you have placed your orders, monitor deliveries to ensure that the product level remains up to par. Don't let your distributor slide lower quality products in under the radar.
Appoint someone from your restaurant to receive product shipments. If you are a sole proprietor, this is your responsibility. If you have a multi-unit concept, it is the manager's duty. By establishing strong supply chain management practices, you can monitor your deliveries, cuts costs and ensure consistent food quality.
Cut costs in the kitchen by monitoring waste management. Extra meat and vegetable trimmings can be thrown into soup to add flavor. Stale bread can be used for croutons, breading or bread pudding.
Cutting small costs here and there will eventually add up to a generous amount of savings for your guests.
|
|
 Because many investors consider restaurants to be risky business ventures, restaurant fundraising for a new concept can be challenging. Restaurateurs need to find financial backers, secure loans and stretch their pockets to the limit.
A business plan can be the best aide when seeking financing for a new restaurant. It brings your restaurant concept to life on paper and helps sell your idea to potential financers.
Most restaurants end up using a combination of personal finances, loans from friends and family and commercial bank loans for their restaurant fundraising.
Personal Resources
Restaurateurs can get a financial jumpstart for a new restaurant by borrowing against their home, liquidating assets, borrowing against insurance policies and even maxing out credit cards. It may seem nerve-racking to go this route, but these are all financial resources that are readily available. Before you can expect others to invest in your restaurant concept, you must first invest yourself.
Business owners, especially restaurant owners, won't have as much difficulty receiving financial backing as someone who is opening a business for the first time. Financers know that a business owner has a steady source of income and capitol to fall back on and can also borrow from their existing company if need be.
Commercial Bank Loans
Restaurateurs with previous restaurant experience, along with a great business plan, are a good candidate for a commercial bank loan.
Continue Reading...
|
| |
For more information please visit us at www.quantifiedmarketing.com. To forward this newsletter to a friend, click here.
|
| |
|
| |
| | | | | |
 |
|
|
|
