Marketing for your Restaurant– A blog series

Restaurant Branding and Marketing

 

“I don’t have time to market my business (or the money).”

When I speak with clients, 9 out of 10 times I hear the same thing. Small chains and start-ups don’t have the benefit of having a marketing department, and those that do, often wait for the “field marketing team” to step in and help build sales. After all, “Isn’t that what the marketing folks get paid for?” It’s a mindset that affects too many operators and brands. Read on here:

Improve the Financial Performance of your Pizzeria

Pizza

 

I had wonderful time this year at the International Pizza Expo. It was amazing to try pies from different pizza artists and speak with genuinely pizza-passionate restaurant owners. During my time at the expo, I had the pleasure of presenting to attendees during my session on, “Controlling Food and Labor Costs in a Pizzeria.” I spoke about five simple strategies to reduce food and labor costs to help the overall financial performance of your restaurant. Read the rest here: Controlling Food and Labor Costs in a Pizzeria.

6 Tips for Recruiting an Amazing Restaurant Manager

Restaurant Recruitment

Many people open restaurants based on their big dreams for sharing their food or their concept with others as well as to turn out a large profit. But as many as 60% of new restaurants that open up fail within the first year and a whopping 80% tank in less than five years, according to Business Insider.

Read the entire article here.