Michael Hartzell, on 5/2/14 7:05 PM
What does it take to make a profit in the restaurant business? Is it possible to give away a free lunch and stay profitable? How about 300 free lunches? For many smaller restaurants, it is believed there is no such thing as a “free lunch” and every transaction must be profitable. It is a stretch to believe that having a drawing where 300 people win “the prize” of a free lunch will help business enough to make it pay and yet this has been done successfully.
Michael Hartzell, on 3/7/14 6:27 PM
Do you know anyone who has an obsession about a restaurant? When guests go out of their way to share stories about the flavors and team, sales double. I know this for a fact because I have done it many times. When such a restaurant is found "worthy", people make up excuses for why they should go again.
Michael Hartzell, on 2/19/14 10:15 AM
Restaurant marketing with low tech is very effective. With tools as simple as "a card, a pen and a friend", you can have a very high rate of return.
The downside for personalized marketing is that it takes time.
Compare two marketing options:
How this will pay off in sales dollars will depend on the average transaction amount and if there are discounts included.
Michael Hartzell, on 1/7/14 11:08 PM
Who needs a restaurant consultant? It appears "no one". Especially since technology allows every restaurant owner to put on their menu: “Prime Rib” since the ease of thawing and heating in an air tight package is simple and fast.
Michael Hartzell, on 1/2/14 10:15 AM
The definition of "The Five Minute Bite".
A bite of food so good, so scrumptious, so amazing that the person taking the bite wants to sit and savor it for at least five minutes. Not even the next bite from the same plate can interrupt the sheer pleasure of the flavors, texture and smell.
There are occasions when The Five Minute Bite will also cause the person eating to make loud appreciative noises, with big smiles and head nods.
The Five Minute Bite is so wondrous that it will provoke a fearful thought:
I wonder if this will only happen this one time? Will there be more?
Creating The Five Minute Bite can become part of a restaurant marketing plan.
Is it possible to take standard, ordinary food from the restaurant food vendors and create a memorable delight?
If so, people will return, become raving fans and share with the world about their experiences.
Michael Hartzell, on 12/13/13 2:20 PM
Thousands of potential new customers are out there, hungry for a delicious meal, and here you are, a restaurant owner, hungry for more customers. So, what gives? Why aren’t you packed with people who want to sample your soup of the day or dessert of the week? Well, for starters, you’ll want to take a look at your marketing efforts to begin analyzing how and why you’re falling short of the mark.
Michael Hartzell, on 12/8/13 1:26 PM
Before Thanksgiving, thedailymeal.com asked their readers to vote for their favorite pizza chain, out of a list of 100 throughout the country. From the smaller guys like Jet’s Pizza and Hungry Howie’s to the big guns like Domino’s and Pizza Hut, just about every pizzeria that would consider itself a chain (even a few with less than 10 locations) made their way into the survey.
Michael Hartzell, on 11/20/13 7:50 PM
The infographic that predicts the future. Over the course of the next 12+ months, the culture will continue to change and at the center is personalized computing.
Michael Hartzell, on 8/8/13 7:09 PM
Restaurant marketing is absolutely the best, easiest and most rewarding all types of marketing.
Michael Hartzell, on 8/4/13 8:10 PM
Even with the amount of time you spend working your restaurant, you have noticed that the smart phone has become convenience tool of choice. With access to the Interent via the smartphone at super-speed with LTE, even the smaller screen and thumb management does not keep the smartphone (or iphone) from being the favorite entertainment and connection tool for people on the move.
Michael Hartzell, on 7/12/13 10:15 PM
Restaurant district managers have a perpetual tug-of-war from all directions. The role can be as rewarding as it can be a curse. Restaurant managers are not typically in love with the idea of a floating boss who participates from a distance. Companies can be known to be distrustful of district managers since they have so much freedom of choice. Too much freedom corrupts.
Michael Hartzell, on 7/1/13 1:16 AM
This is for the independent restaurant owner who at one time broke away from the pack and staked a claim in the restaurant business. Remembering a bit of the past on Independence Day may give a lift and inspire you along the journey.
