Three Big Reasons To Hire A Restaurant Marketing Group

There is a big difference between talking and walking it.

It’s easy to know anything about everything these days, even if it is about establishing a restaurant business and marketing it. But let’s not forget the most essential part restaurant marketing – experience. Simply knowing this and that thing isn’t going to make everything work according to plan as if by magic.

Running a restaurant requires a large investment, and this is where restaurant marketing groups come in. A restaurant marketing group is a firm of restaurant consultants and business coaches, waiting for your Go signal for them to pounce on your problem at hand.

Here are ways on how a restaurant marketing group can help grow your business.

1.    Helps with market research
restaurant marketing books provide useful data. A restaurant consultant or business coach offers more than that: helpful insights on problems and issues at hand. These guys work using proven methodologies and techniques to formulate a solution to your problem.

2.    Provides insight on customer profiling and loyalty
Success means nothing if you can’t track it. Until you find a way to measure your success, you won’t be able to maintain it long enough to really help your business. Restaurant consultants can show you how to pull off effective customer profiling to help you track down which moves went right and which ones went wrong.

3.    Knows the deal on strategic planning
There are hundreds of restaurant marketing strategies out there waiting to grab your attention. How do you know which one is right for you? Consultants have the experience to pinpoint which marketing strategy works well with what type of restaurant catering to a certain market niche.

Need tips on how to get better marks with the local health inspector? Need advice on how to spot trustworthy applicants? Need help on planning an effective restaurant marketing mix? Hiring a consultant with the proper expertise from a good restaurant marketing group or firm is the right direction to solving all your problems.

Ask friends or local business owners for references on a good restaurant marketing group to hire a consultant from.

Restaurant Marketing Research: Are You At Risk Of Losing Precious Customers?

I did some restaurant marketing research, and it turns out there are a few important things I want to share with my fellow restaurant operators.

Imagine your restaurant as a five gallon bucket. Every day you try your best to fill that bucket with customers. Sometimes there’s healthy flow of people, sometimes it’s barely a trickle, sometimes it seems like the bucket’s about to overflow. But here is the thing. No matter what kind of day you’re having, every customer that walks through those doors are grading their experience and deciding whether your place is worth coming back to a second time or not.

The less holes in your bucket, the more diners you retain.

I recently read this report from restaurant marketing group, an organization specializing in restaurant marketing research, and the report showed some familiar figures. Here goes my analysis.

According to the report, 36% of respondents cited value and price as their top reason for not returning to a restaurant. If I remember correctly, that’s a sharp 11% increase in one year.

Customers are looking for value. And that means good food at great prices. Sadly anything that’s been labeled as expensive is getting killed thanks to the harsh economic conditions. I’m thinking Starbucks, or something along those lines.

Another reason for leaking customers is quality of service, which rose from 10% to 23% from last year. This was to be expected. I mean, who’d want to eat in a restaurant where the waiters don’t even know how to arrange the silverware properly on the table? You don’t need restaurant marketing research for that.

But the most interesting thing about the 2009 statistics is that location went down 7%. It’s the first time the restaurant’s address is less of a problem for diners in years. It’s like the customers are saying, “Name me a place with good food and great service and I’m there.”

The good news is that menu prices and service are two things the restaurant operator can control, to an extent. There’s no denying these are tough times for running a restaurant business. But based on these reports, those who choose to focus on the fundamentals of good restaurant management—good food, great service, and even better prices, etc.—are the ones who are going to survive.

Now you know where the leaks are so you can patch them up, thanks to RMG’s in-depth restaurant marketing research.