The title may seem trivial, but from what I see and hear is not so obvious. Marketing is a good discipline, but we can not apply general rules to all sectors. each activity has its own characteristics that should not be ignored. What sense have internet campaigns, promotions and advertising if we receive the customer in jeans and T-shirt, with dishes unappealing, and a room in a mess? Probably undermine our investment in advertising.
The real part of the marketing of the restaurant realization of a good product (the recipe), the packaging (the presentation ), the distribution (service) . This system can be extended to other areas such as management cellar.
The training room operators, cleaning, environment, temperature, the smells and colors are not only obvious, but are tools of marketing and promotion for use with intelligence.
A plate of noodles on a plate and throw the same noodles presented in a captivating make a huge difference in the evaluation of the host.
too often focus resources outside the restaurant to new customers, but few invest in to ensure that those entering the restaurant remains positively impressed and decides to return. Too many things done by imitation, without thinking whether or not to suit the specific reality.
Internet sites of many of the restaurants you read beautiful poems on display in the hall's collection of pigs ... All noble passions, but it really necessary to build your business?
Let us in! is not an exhortation to introspection, but an invitation to look at our local customer's eyes and ask yourself some questions: How can I make the room more comfortable? What may make you feel at ease my host? what are the signals that can be highlighted to encourage consumption?
Every now and then sit at a table and act as a customer opens your eyes about what to improve (this is advice that I received by Eng. Jaccod of Mont Blanc Hotel Village I apply it successfully every time I think that more can not be done ... but there is always an aspect better!)
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