Restaurant Marketing

Restaurant marketing is both an art and a science that is shrouded in mystery for far too many restaurant owners.  Unfortunately, many advertising sales people don’t want you to know what’s really working. They want you to think that the television spots...

Culinary tourism entails travel based in part or around culinary activities such as farmers markets, culinary festivals, eating tours, chef-led cooking classes, wine-country retreats, etc.

Americans develop an appetite for epicurean vacations. American brands go overseas while foreign brands build here. Niche restaurant concepts continue to prosper and ‘baby gorillas’ strive to be the next big thing. It’s all here-- plus a whole lot more-- in Part 2 of QMG’s 2008 Trend Forecast...

Restaurants are shrinking, going greener, and popping up in unconventional places. Marketing campaigns are moving online and bold flavors are finding their way into all cuisine types. Restaurant concepts and cuisines are both changing form, and consolidation is happening on several fronts of the restaurant industry.What does all of this mean for you...

Pinkberry.  Iceberry.  Red Mango.  No, these are not different colors of nail polish.  They are players in a rapidly escalating-- and increasingly bizarre-- shootout between competing SoCal frozen yogurt brands. Frozen yogurt ('fro-yo' to aficionados) has been around since brands like This Can't Be Yogurt and I Can't Believe It's Yogurt! entered the market in the early 80s...

Call it a sign of the times.  The hassle and expense of printing (and re-printing) traditional menu boards could be a thing of the past.  New digital menu boards allow retailers to quickly and easily make changes and offer new opportunities to boost revenues...

There is one method of building sales that is cheaper than any advertising campaign and allows an independent restaurant or small franchise to stay competitive with larger restaurant companies. Local store marketing is a specific plan that targets specially selected groups of consumers who live...

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...

Positioning is where you put yourself on the ladder of success. Test yourself by filling in the blanks: My restaurant is the one that ... Here are a few examples of national restaurants that have positioned themselves near the top...

Does your restaurant need a restaurant marketing plan? Or is it enough that people come because the food and service are good. Certainly, if your tables are full every day, you probably don’t need one (unless, of course, you’d like to make a bigger profit)...

So you’re serious about restaurant email marketing, right?  You’re ready to set new record sales days with better-than-ever-thought-possible email marketing campaign results; make toast of the other less effective marketing vehicles currently in use by your company...

Every company knows the mantra. “Don’t make promises you can’t keep. Don’t lie to your customers.” It seems so simple and so clear. That’s because you don’t build a strong brand by failing to deliver...

Identifying potential customers, so you can market or remarket to them later is a valuable tool for building future business. Here are 7 slam-dunk tactics for building your email database...

A recent article in the advertising industry publication Creativity highlighted a problem that should worry ad agencies as much as it does their clients. This story reinforces the doubts some marketers must feel about the real priorities of the agencies... 

Delivering measurable increases in food and beverage revenues can be achieved with simple techniques available to big budgets and shoestring marketers alike. There are thousands of possible tactics you can employ...