Taking operate of Your bistro Marketing

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Flavors - Taking operate of Your bistro Marketing

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In these days of doom and gloom I hear many restaurateurs complain about how slow business is and how the clients are spending less and less money dinning out. However, as the saying says, "Times of emergency are times of opportunity".

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If your business is slow, maybe this is a great time to re-evaluate the efficacy of your marketing. Eliminate dead wood in your marketing expenses and start investing your money smartly in marketing that nothing else but works (and you can prove that nothing else but works).

I met recently with the owner of the most recent bistro that I am consulting with, and we did nothing else but this exercise. I asked him to write down every particular marketing cost that he was making, and then we started evaluating which ones could be tracked.

Amazingly for him (not for me because I was expecting this), 80% of his marketing expenses were non trackable. This means that he was expending a big number of money advertising in the Yellow Pages, two local weekly papers and some other local bistro catalogs, and yet he had no clue how many customers these expenses brought to his restaurant.

The first thing that we did was to eliminate any marketing cost that couldn't be measured. This is just a logical step to nothing else but compare the return of investment.

Let me ask you. Would you spend money in stocks or a mutual funds if you couldn't measure how well (or bad) they were performing? Of procedure not, and yet many restaurateurs still spend money hoping for the best and without any big way to know how many customers those investments bring to the restaurant.

Since this particular owner was very attached to one exact weekly magazine, and he was assuring me that it brought him many customers, I asked him to change the ad to include a discount coupon.

If population nothing else but read his ad and came to his bistro because of it, they will nothing else but bring with them the discount coupon. In this way, he'll know how many real customers this ad brings him and we will be able to make the numbers to see if it breaks even to cover for the expenses of the advertisement (I sincerely doubt it, but we'll see...)

So after the inventory and cutting down some of his marketing initiatives, this owner was happy to see that he could save 00 a month! That's money in the pocket that he was wasting. But this is not all. We also started implementing some reasonable marketing changes. For example, his online proximity was very underwhelming and yet most of the potential and current bistro customers nowadays (including his, of course) are seeing for restaurants online.

So I started working with him beefing up his web presence.

Of procedure the first step is the restaurant's web site. His web site was nicely done but quite underutilized. I met with his webmaster and we implemented a signup form in the front page to capture his visitors data (on transfer for getting a welcome to my bistro discount coupon when they enter it). We also added an online registration, a comments field and some other useful and spellbinding data for his customers.

He also signed up for Meta Flavor www.metaflavor.com a great (and free) way to promote your bistro in the web.

Finally, he created a Twitter inventory and now started twitting whenever he has empty spaces and wants to bring population (quickly and inexpensively) in. These are just some examples of things that you can do to heighten your marketing and save money in the process.

In these days of slow economy, taking operate of your marketing and operating strategically and smart is a must, if you want to survive these spellbinding times.

I hope you get new knowledge about Flavors. Where you possibly can put to use in your life. And most of all, your reaction is passed about Flavors.