Quantified Marketing Group is the nation’s largest full-service strategic marketing and public relations firm focused exclusively on 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
2007 Restaurant Trends Forecast
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 I am very excited about the amount of growth in store for the restaurant industry this year. Restaurant industry sales are expected to increase by five percent and reach $537 billion, according to the National Restaurant Association.
I have a few predictions about which restaurant trends will really take off this year and have included a trends forecast in this edition of the newsletter.
As always, we want these newsletters to provide relevant and timely information to our subscribers. If there is a subject that you would like to see covered, or if you have a question for our team of restaurant industry experts, just ask us. We may even include your question in a future newsletter.
In the meantime, please feel free to visit the QMG Web site at www.quantifiedmarketing.com for additional articles and news that you can use.
Sincerely,
Aaron Allen
Founder/CEO
Quantified Marketing Group
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 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
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 Q: What publicity stunt would be most memorable for an African/ Swahili-themed restaurant to be newly opened?
- Ruth Nduta
A: Thank you for your question, Ruth. With such a unique restaurant theme, you should definitely focus on publicity stunts and public relations efforts that relate to and enforce your concept.
Organizing an event can be a great way to generate publicity and get people into your restaurant. For your concept, a cultural event would be a great way to go.
Consider holding your grand opening event on a Swahili or African holiday or date of importance. The media will be more likely to promote the opening of your restaurant if it is held in conjunction with a holiday because it becomes part of a larger story.
If there are other businesses in your area that have an African theme, propose a partnership to create a large African-themed event. If there aren’t any other African-themed businesses in your area, consider partnering with ethnic-themed businesses to create a multicultural event.
Another great way to generate media coverage for your restaurant’s opening is to partner with a non-profit organization. This will create a newsworthy event, establish your restaurant as a good corporate citizen and expose your restaurant to new groups of people who support and promote the charity that you partner with.
Implementing these types of newsworthy tactics will help you obtain print and broadcast media coverage for your restaurant’s opening. This type of publicity is equivalent to thousands of dollars worth of free advertising and gives your restaurant the type of credibility an advertisement simply can’t.
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 A certain amount of excitement surrounds the new year as we anticipate how it will unfold, and the restaurant forecast for 2007 includes new dining movements, new flavor profiles and healthy growth for specialized and quick-casual concepts.
For the past 50 years, the restaurant industry has been made up of three distinct segments – fast food, casual dining and fine dining. In recent years, the industry has started to break into more categories, including quick-casual and home-meal replacement, which are two of the fastest-growing segments within the food service industry.
According to the National Restaurant Association, restaurant industry sales are expected to reach $537 billion in 2007. The quick-casual segment alone is predicted to hit double-digit percentage increases.
Although the quick-casual restaurant sector is still in its infancy, this segment will continue to dominate industry growth in 2007 by dividing into smaller and more specialized categories.
Cereality and Peanut Butter & Co. are examples of successful one-product concepts that have recently emerged. Cereality serves only cereal and allows guests to create customized cereal combinations with a number of toppings and choices of milk. Peanut Butter & Co. is a sandwich shop that offers a menu made up entirely of signature peanut butter sandwiches.
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