Restaurant Marketing and Advertising for Just a Few Dollars a Day - Jorgensen, Amy S.
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Profitability is what's going to keep you in business. How and where you focus to become, and stay, profitable is the key. Are you crunching numbers and pushing your servers to raise their check averages, or are you creating an environment that leaves patrons feeling served and eager to come back? Are you holding staff meetings that leave your crew energized or deflated? Are management, kitchen and waitstaff working independently or as a complete whole towards a common goal? This manual will give you invaluable insights into how and where you can implement internal and external marketing…mehr

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Produktbeschreibung
Profitability is what's going to keep you in business. How and where you focus to become, and stay, profitable is the key. Are you crunching numbers and pushing your servers to raise their check averages, or are you creating an environment that leaves patrons feeling served and eager to come back? Are you holding staff meetings that leave your crew energized or deflated? Are management, kitchen and waitstaff working independently or as a complete whole towards a common goal? This manual will give you invaluable insights into how and where you can implement internal and external marketing changes in your business. It will also tell you how you can boost your sales volume 15-50 percent in the process, with very little cost. Marketing and advertising, as you will find out, involves every aspect of your business. All components feed into each other in an ongoing circle that includes the menu, staff training, food presentation, knowledge of patrons, advertising, promotions, customer service, distribution, research, pricing, sales, public relations, product development and packaging. No one thing is more important than another; all are essential. "Restaurant Marketing and Advertising: For Just a Few Dollars a Day: 365 Secrets Revealed" will give you some exciting ideas for each of the above-mentioned categories, plus it will examine a few other strategies. This book is part of the new series from the editors of the "Food Service Professional Magazine. With 15 books on the most relevant food service subjects, theses are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on specific management subjects are easy to read, easy tounderstand and will take the mystery out of the subject. The information is "boiled down" to the essence. They are filled to the brim with up-to-date and pertinent information. These books cover all the bases, providing clear explanations and helpful, specific advice. All tit
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