How to Generate More Restaurant Business FAST – Part 1
Posted by: admin in 1. David Scott Peters, Marketing, Public RelationsBy David Scott Peters
Listen Closely: GET OUT!
That’s right, I said GET OUT!
What I mean is get out from inside your four walls and drum up business the old-fashioned way, one customer at a time, face to face. It’s time for guerilla marketing at its finest.
If your restaurant is clean, your food is great, your service is great and all the little details are in line and you want to generate more sales… GET OUT! GO GET THE BUSINESS!
To help you, I’ve outlined a few ways for you to get out there. These are ideas you can easily implement that I pulled directly off of my member site.
Superhero Special
Objective:
- Increase awareness
- Implement trial
- Increase group sales
- Generate frequency of visit
Basic Idea: You’re the Superhero and all those office workers need you to rescue them from their hunger! Create a flier promoting your super-fast and dependable delivery service. Explain how you can come to the rescue for their next lunch meeting, whether it’s in-office or at your restaurant. The flier can be used as a bag stuffer in lunch hour take-out, or given to office receptionists and office managers of local area businesses. Find some Superhero Special artwork and be sure to adapt it to include store address, telephone and fax number, as well as the person to contact.
How to Implement: There is no specific time to do this, any time you can increase group sales of local office buildings in the area is a good time. The costs associated are minimal compared to the return. All you need to pay for is the artwork and printing.
Check back soon for a new idea to generate for business for your restaurant FAST.
David Scott Peters is a restaurant expert, coach, trainer and speaker, specializing in systems for independent restaurant owners. He is the nationally acclaimed restaurant coach whose unique “SMART Systems” approach to boosting profits has earned him the title of, “The man who can walk into any restaurant in America and find $10,000 in undiscovered cash before he hits the back door – Guaranteed!” Visit www.TheRestaurantExpert.com for more. Learn more tips, tricks and secrets in David’s free five-part e-course, “How to Explode Your Restaurant Profits NOW!” Simply sign up to receive the e-course at TheRestaurantExpert.com.
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January 20th, 2010 at 12:32 pm
Hello David. I’m a happy subscriber to your newsletter. We are a Belgian caterer, close to a middlesized, local industrial area. For the moment we are mainly busy in the “bread-delivery”. The times that business-men came to our restaurant is long time gone. Now I see more of them in the gasoline-station just across the street, or , we deliver sandwiches to their factories and offices. Luckely, when we started our restaurant-bsiness we included immediately the deliveries also in our service. The point I’m breaking over my head is how to convert my restaurant also into a easy accesible take away and “snackbar” during weekdays but also keeping my weekend clients , families, groups, – to have their traditional lunch and dinner. And delivery also means a lot of delivery-time.
Till now my wife and I did business all alone. Now and then we tried some helpers, mostly not qualified to get control over the rush. THe delivery I do now takes about 30 – 45 minutes, only to get things delivered by car. So now I really got a nice helper. A professional cook of 49 who has been out for about 4 years because of severe backtroubles. He started last monday a apprentice-ship through the unemploymentservice, and we do not have to pay him for approx. 6 weeks. Today I got a call from his coordinator, who called him before also. Now me pupil told to the lady that he was doubting that we could hire him, for he doubted our profitability, “only some breads”. Where is the trick to get more take-away – we are not really beside a busy street, a bit in a corner actually. Is it enough to follow your advice to GET OUT? ? I must say, our classic restaurant-lunch is dead, how do the “real ” restaurants survive nowadays?
February 9th, 2010 at 12:40 pm
Thanks for commenting, Johan. It seems to me that you’re on the right track. Give me a call, and we can discuss this further and more specifically to your situation.