Archive for the 'Menu Design' Category

Restaurant Marketing Plans for 2014.

I know, I know….

You are just preparing for the busy holiday season and planning for 2014 is the last thing on your mind. Unfortunately we all know that time goes so fast and January of 2014 will be here in no time. Do you want to come out of the gate fast, or start thinking about planning after January and February were dismal months for your business.

Now is a great time to do the advance planning and let a restaurant marketing coach help you. A good coach will do all of the advance work to evaluate your business and look for opportunities for improvement. With my clients, I look at the following five areas for improvement.

Core Coaching for Restaurants

Core Coaching for Restaurants

  1. Discover hidden profits with a menu engineering analysis and menu design recommendation.
  2. Review your restaurant’s visibility on the internet with Local Search Marketing tools?
  3. Are you engaging your customers on the latest social media applications?
  4. Have you evaluated your brand reputation online and set action steps to improve the guest experience?
  5. Do you have an effective email marketing or loyalty program?

After careful analysis and input from the restaurant owner, I am able to provide a potential revenue analysis to give my clients an

restaurant marketing

Sample Restaurant Marketing Revenue Analysis

idea of what a well thought out and executed restaurant marketing plan can deliver for your location.

Why not start now? The restaurant marketing coach will perform the marketing analysis while you run your business. We all know that time to do this kind of activity is not high on your priority list right now.

Run your business; let your coach come to you with a well thought out plan. To arrange a free 30 minute consultation, contact me and let’s set one up!

With over 30 years of experience in the food industry, CORE Restaurant Marketing’s mission is helping restaurants improve their revenues.  To learn more about how CORE Restaurant Marketing can bring value to the restaurant industry, download the Free Whitepaper “Key Drivers to Restaurant Profitability”.

Advertisements

Are Your Restaurant Profits Walking Out The Door?

I find it truly amazing how large the portion sizes are at most restaurants! For some restaurant owners this may be a strategy to help your restaurant get know. Large portions…. cheap prices. But to those restaurants have they ever considered the impact on the profitability of the restaurant?

This past week, my wife and I went to dinner at a local restaurant. We had both been out at separate meetings and rather than go home and cook dinner, we decided to meet at a restaurant that was convenient for both of us. The meal was good, service was excellent but the portions were just too large. We walked away with a To Go bag that had enough food for lunch and dinner the next day.

What is the impact of portion sizes on restaurants profitability?

For the restaurant owner, large portion sizes have a direct impact on food cost as a percentage of sales. If your food costs are running high, consider how large your servings are. Are most of your customers asking for a To Go box? This is a clear sign that your portions are too large.

For the consumer, are large portions healthy for you? In our country, obesity is a major factor in health issues and rising medical cost. It can lead to several types of diseases which are not good.  In fact two thirds of all Americans are technically obese . Portions

Large portions as a marketing tool may be your strategy but I would ask restaurant owners to consider other alternatives such as excellent customer service, consistent food quality and impactfull marketing activities. Increasing profits can be significantly improved with restaurant marketing programs that get more customers in the door and raise check averages. Getting to come back more often can be achieved without large food portions.

With over 30 years of experience in the food industry, CORE Restaurant Marketing’s mission is helping restaurants improve their revenues. To learn more about how CORE Restaurant Marketing can bring value to the restaurant industry, download the Free White Paper “Key Drivers to Restaurant Profitability”. We can also be reached at 1-888-890-9492 x 101.

CORE Restaurant Marketing Outlines Five Strategies For Mid-Year Restaurant Business Reviews.

With the end of the month of June approaching, it’s time for restaurants to evaluate six months of business performance and implement strategies to reach year-end goals for 2013.

January through June has been a challenging time in the restaurant industry. The first quarter was impacted by payroll tax increases and rising gasoline prices that impacted consumer spending. April through June showed a modest recovery, but rising commodity cost continues to nip away at the profitability of restaurants in 2013.

As we move into the second half of the year it is time for restaurant operators to evaluate performance against goals that were established at the beginning of the year. Outlined below are five key strategies for improved performance and effective restaurant marketing:

1. Manage your business data from your Point of Sale (POS) System – There is a wealth of information as it relates to menu item performance, server productivity and labor management. In your review, you may even uncover situations involving theft or fraud.

2. Perform a menu engineering analysis – Clearly identify what your most popular menu items are and evaluate the potential to improve their profitability. Commodity cost have increased so be sure to take into consideration each menu items contribution to profitability.

3. Review your inventory management process – Are standards set to manage your inventory? For many restaurants, waste is one of the leading impacts on profitability.

4. Review your customer acquisition programs – What are you doing to drive new customers into your restaurant? Are you taking advantage of new marketing strategies such as social media to reach new customers? Are you participating in community programs that give you exposure to potential consumers? Do you maximize additional revenue strategies such as catering or takeout business? These are all additional opportunities to increase revenue and build your customer base.

5. Server training effectiveness – The coming back to school and holiday seasons represent key opportunities to impact the revenue of your restaurant. Are your servers prepared to create a positive guest experience for your customers? Are they creating opportunities to increase your average check? Implement a training program in late August or early September to keep your servers performing at peak productivity.

With over 30 years of experience in the food industry, CORE Restaurant Marketing’s mission is helping restaurants improve their revenues. To learn more about how CORE Restaurant Marketing can bring value to the restaurant industry, download the Free White Paper “Key Drivers to Restaurant Profitability”.

Sequestration and Restaurant Marketing

February has ended and the consumer is still feeling the effects of the increase in the payroll tax and rising gasoline prices. the Commerce Department has reported that personal income plunged 3.6 percent in January, the biggest drop since January 1993. That’s a tough nut for any restaurant to handle.

Now the government has signed into effect “Sequestration”. While the percent decrease in spending may appear to be minimal on the surface, it may not be for many business’s who will feel the ripple effect. In the area where I live, there is a military installation that is the largest employer in the county. The impending cuts that are talking about will have a significant impact on the surrounding community in many ways. From loss of jobs, to curtailed spending by consumers all the way down to the potential impact on real estate values. Yes “Sequester” is real in this part of the world.

If your restaurant is in a community that will be impacted by “Sequestration” be prepared for the future. Now is the time for action in stabilizing your business. Outlined below are a five steps to consider.rest

  1. Build your customer community. Utilize event marketing to help create activity and drive traffic.
  2. Consumers are looking for “Value Meals”. The chains are great at the “2 for$20” offers that represent value.
  3. Make use of Limited Time Offerings (LTO’S) to offer the consumers variety and improve profit margins with special buys.
  4. Step up your marketing to drive traffic and build loyalty.
  5. Analyze your POS Data to find opportunities for growth in your dayparts.

The recommendations above are important for any restaurant to follow to profitably grow their business. While some communities will not be impacted by government actions, each of us are affected by the payroll tax and rising gasoline prices.

For more information on “Driving Traffic For Your Restaurant” please download our white paper.

Restaurant Marketing Coach; Can They Bring Value To My Business?

When you look at everything that is going on in the restaurant business, it is easy to understand why restaurant owners are overwhelmed. Competitive challenges, human resource issues, technology changes and rising food cost are just some of the many issues that are faced every day. The list keeps growing and the ability to keep up with everything seems to have most independent restaurant owners at a loss.

There is a solution to help the restaurant owner deal with these issues. Restaurant Coaches are an invaluable asset to help and mentor restaurant owners through the day to day issues of running the restaurant.

With every business it is best to establish both short and long term goals. The Restaurant Coach will help you understand your current baseline statistics and set goals for the future. In the achievement of these goals, action steps and task accountabilities are established for specified time periods. The goals are established based on performance and financial metrics with the end result being improved profits for the restaurant.

Does it get results? Many of our clients are achieving performance statistics well exceeding the industry norm. “It makes sense” says one of our clients. “I can only focus on so many things at a time and my restaurant coach helps me balance everything out”.  Some of our clients have seen sales increases in excess of twenty five percent annual growth by implementing strategies recommended by the restaurant coach.corecoachpix

Not only do coaching strategies impact topline sales, but they also impact bottom line results. Focusing on data from the POS System, the coach can identify trends in your business that impact different aspects of your daypart sales and labor trends. The restaurant coach can also assist in food costing solutions that impact inventory and recipe costing that lead to increased profits.

Many of our clients take advantage of our “Pay for Performance” program in which payment for services is based on goal achievement. This unique program truly puts performance improvement as a joint goal for both the business owner and restaurant coach.

If you would to learn more about how a Restaurant Marketing Coach can bring value to your business, please contact CORE Restaurant Marketing at 888-890-9492 x 101 or visit www.corerestaurantmarketing.com to learn more.

Rising Commodity Cost Impacting Your Restaurant Profits?

With a projected rise of 3.5 percent in food commodity costs in 2013, an increase of ten percent from only three years ago, restaurant owners are at a crossroads of adjusting for market changes while still meeting consumer preferences. To stay ahead of the game, restaurant owners need to hone in on data from their point of sale systems (POS) to measure what is selling and what is not.

“It is a tough time to be in the food industry and it is not likely to easier in the near future,” said Joseph Welsh, partner with CORE Restaurant Marketing. “Taking a strategic approach to menu design and engineering based on what customers are actually buying is a best practice that all restaurant owners should employ.”What is Driving Food Prices?   Corinne Alexander     cealexan@pu

Preferences for menu items and food tastes are constantly changing and by mining their POS data restaurant owners can make sure they cross utilize products they purchase and create the best possible customer experience while maximizing the restaurants profit potential. Welsh recommends that menus and data from POS systems be reviewed twice a year to determine popularity and profitability of their menu items. The results will allow for purchasing of the correct products and ensure the lowest cost for highest return. This will make sure that consumer’s needs are being met, while simultaneously increasing restaurant revenue and economic value for the owners.

Reviewing menu layouts is a key component to profitability. As consumer behavior changes, so too should menu design, pricing, and images. Restaurant owners have reported up to a 17 percent increase in sales, higher check averages and increased profits as a result of utilizing proven design techniques.

In addition, pricing is a key aspect to maintaining profitability. Restaurants can benefit from retail pricing strategies that promote value while staying competitive in the marketplace. Owners should review their competitors’ menus and make sure that not only are their prices aggressive, but that they also use tactics to maximize their profits. Studies show that prices should end in a nine to maximize profits and that certain menu items should highlighted and called out perform better. Take-out menus should also be assessed and utilized as marketing materials to increase revenue.

More and more restaurant owners are teaming up with restaurant coaches to combat these rising food costs and implement a profitable game plan for the years to come. CORE Restaurant Marketing provides restaurant marketing services that enhance the profitability of restaurants. With over 30 years of experience in the food industry and more than a decade in customer rewards programs, CORE Restaurant Marketing has gained a vast amount of knowledge and built an extensive network to make these challenges just another bump in the road, and nothing more.

If you would like to see what you can do to improve your restaurants branding and profits, sign up for a free menu consultation visit CORE Restaurant Marketing or call 1-888-890-9492, extension 101.

Resolve To Be Better

Resolve To Be Better

Happy New Year!

2013 is upon us and many of us have taken stock of the past year and are setting plans to make 2013 a better year for our restaurants. Sounds like a tall order, but much like anything you need to break it down to manageable chunks. Here are three steps to enhance your restaurant marketing.

Improve your restaurants performance.

Your restaurant menu is the first place to look at for profitability improvement. Every customer that comes through your door looks at this to make a decision. Does your menu have the right items at the right price? Food commodity costs have been rising, when is the last time your menu was updated. Proper pricing along with design tactics can significantly improve your profitability.

Customers are the mainstay of any successful restaurant, do you have a way of communicating with customers when they are not at your restaurant.  Customer loyalty programs can be a great tool to communicate with your customers as well as rewarding them for choosing your restaurant. Many programs come with email marketing and text messaging to help facilitate communications with your loyal customers.

Now that you have driven traffic to the restaurant, are your servers prepared to be your brand ambassador? They can make or break any restaurant and should be trained to present your restaurant in a way to generate referrals and positive reviews.

Three steps to improve your restaurant marketing for 2013. Will you resolve to be better?

cropped-corecoaching1.png


CORE Restaurant Marketing

Joe Welsh

Joe Welsh

Joe Welsh is a Partner with CORE Restaurant Marketing Solutions which is a national restaurant marketing agency focusing on helping restaurants improve their sales and profitability. Joe has worked with restaurants on a local and national basis. He has developed and implemented programs for US Foodservice, Gordon Foods and Performance Food Group. Joe has his Master’s Degree in Food Marketing from St. Joseph’s University and over 30 years’ experience in the Food Industry covering both the retail and foodservice sectors.

View Full Profile →

CORE on Twitter

Enter your email address to follow this blog and receive notifications of new posts by email.


%d bloggers like this: