Restaurant Marketing

A real, raw, and relevant look at the reality of marketing your bar or restaurant in today’s noisy online world. Learn why social media marketing has lost its effectiveness over the years and how content marketing can give you a simple, much-needed edge.

If you’re one of the many struggling with restaurant marketing ideas and need fresh marketing strategies, look no further! This book was created to help restaurant owners and managers utilize online marketing strategies that aren’t overused and tired in the digital age. Your livelihood deserves a fighting chance during these trying times, and that’s what this book offers. It’s time to open your eyes and see your restaurant business in a whole new light.

People don’t open restaurants just because they want to start a business. People open restaurants because they are building a dream. You can create the restaurant of your dreams. You can also be profitable, pay your vendors, your staff, and yourself, and savor the joys of hospitality without stress and uncertainty.

Being a server--well, a good server--is so much more than taking an order and dropping food off at a table. Serving with hospitality can open doors to meaningful interactions with strangers, long-term relationships with regulars, and, ultimately, consistent financial success. If you’re new to the restaurant industry, want to improve your skills, or just curious about how to succeed as a server, look no further. As an eight-year veteran and single mom who has been able to raise two kids on server income alone, you can trust me when I say I know what I’m talking about.

Erik has been in the industry since he was 13 years old. He’s washed his fair share of dishes. What he’s really done, though, is built a successful corporate restaurant and bar marketing career with clients across the country. He’s got the answers you’ve needed. He will walk you through the ways restaurateurs fail at marketing and clearly explain how to avoid those traps. It isn’t just about the food; it’s the mindset that separates the successful from the “former owners”. Are you ready to build the successful restaurant or bar you’ve always known was attainable?

Facing annihilation at the hands of the warlike Vogons? Time for a cup of tea! Join the cosmically displaced Arthur Dent and his uncommon comrades in arms in their desperate search for a place to eat, as they hurtle across space powered by pure improbability.

Restaurants boast some of the highest failure rates of any industry, yet even worse is the sheer number of concepts that struggle just to break even. In The Restaurant Marketing Mindset, Chip Klose introduces a series of mindset shifts and actionable frameworks to help owners and operators finally take control of their marketing.

Instagram is the home of all kinds of audiences, topping well over one billion monthly users. With that in mind, if you were wondering whether your targeted audience is on Instagram, the answer is a guaranteed yes. Instagram’s potential is practically limitless. More and more people seem to be ditching traditional marketing methods and embracing the power of Instagram in their efforts to best promote their businesses.

It’s no wonder you can’t calm down: your to-do list is as long as your arm, your bank balance keeps dropping, you feel guilty for not calling your parents more often and there always seems to be a big deadline to meet at work. You need a serious breather - but you can barely find time to shower, let alone to exercise or meditate.

The Heart of Hospitality is the essential guide to creating exceptional customer service and hospitality for guests of all generations, including millennials, boomers, and more.

Erik Shellenberger is back with Restaurant & Bar Marketing IV: If I Could Give It Zero Stars, I Would - his latest installment in the Bar Marketing Basics series. In this no-nonsense guide, Shellenberger cuts through the BS with refreshing honesty and raw insight.

Google, Yelp, and TripAdvisor are often the consumer’s first impression of your brand, especially in a tourist economy. Is your business dominating your competition, or have you not addressed your search engine ranking because you “show up” if you Google your own business? Good enough, right? Not even close. What works for your competitor’s brand could be worthless for yours.

A lot of restaurants are closing their doors forever due to the mandatory pandemic shutdowns. Since most restaurants require in house dining as a way to advertise themselves, places that don’t adapt with the changing times risk losing it all if they don’t discover new, innovative ways to get their names out there in an ever more difficult social climate.

Erle Dardick believes the multi-unit restaurant industry is leaving billions of dollars on the table. So he outlined a clear solution for food businesses struggling to stay afloat or to grow during the recession in his new book, Get Catering and Grow Sales! A Strategic Perspective for the Multi-Unit Restaurant Executive. Dardick, the CEO of MonkeyMedia Software, a food industry consulting and software company, has helped his firm's clients grow their revenue by embracing a catering strategy.

This isn't your average restaurant business book. Burns fearlessly dives headfirst into the brutal truth of what's been holding restaurants back from greatness. No more sugar-coating or industry double-speak–it's time for a savage wake-up call!

Have you ever walked into a fast food restaurant planning to grab something small and left with a super-sized meal, dessert, and maybe even a toy? It’s not just you—and it’s not just coincidence. Fast food chains are experts at subtly influencing your decisions. They use colour, smell, sound, urgency, and emotional cues to encourage you to spend more, eat more, and keep coming back. These techniques aren’t random—they’re carefully crafted psychological strategies designed to benefit the company far more than the consumer.

传统餐馆企业如何借助微信、微博、QQ群、APP、O2O、二维码改善现有赚钱模式；如何进行宣传促销，如何做好网络营销……傳統餐館企業如何借助微信、微博、QQ群、APP、O2O、二維碼改善現有賺錢模式；如何進行宣傳促銷，如何做好網絡營銷……

When true branding best practices guide the development and growth of a restaurant concept, the risk of failure is reduced. In The Bullhearted Brand, I seek to lay out the foundational elements and details about creating and scaling restaurant brands. I infuse knowledge with real-world experiences throughout the book and leverage stories, fables, and folklore from around the world that use the bull as the hero.

You have the right to restore a culture of the can-do spirit and enjoy the financial security you and your family deserve. People are destroyed for lack of knowledge. For less than the cost a movie, you can get the knowledge you need to start living your business dreams! FInd out more....

Erle Dardick opina que la industria de los restaurantes de multi-unidades están dejando a un lado miles de millones de dólares, así que en su nuevo libro “Adopta el Catering e Incrementa tus Ventas” expone una clara solución para los negocios de comida con problemas para manternese a flote o para crecer durante la recesión. Una perspectiva estratégica para los ejecutivos de restaurantes de multi-unidades. “Creo que la fuente más rápida para aumentar los ingresos de un restaurante es el catering.” Afirma Dardick, un empresario en serie.