Branding Tips

  • Restaurant mascots are more relevant than ever

    February 5, 2015
     By Jasmine Kafka Today, restaurant marketing strategies often include exploring the latest and greatest trends such as mobile payments, micro-restaurants (think food trucks) or the happy hour phenomenon. Despite the abundance of new marketing trends at a restaurant’s disposal, there’s always room for a staple 20th century branding tool, the mascot. If used successfully, restaurant mascots ...
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  • How to become – and remain – your guest’s favourite restaurant

    December 9, 2014
    Creating brand love: How to become – and remain – your guest’s favourite restaurantBy Denis HancockDecember 9, 2014 Loyal guests not only come to your restaurant more often than others; they are the top source of “word-of-mouth” recommendations that are consistently the most effective and affordable way to attract new guests to your restaurant. When it ...
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  • Top six reasons why digital gaming matters to your restaurant

    September 18, 2014
    By Danielle Klammer Digital gaming for restaurants is a new and integral way to offer your customers the opportunity to interact with your brand, even when they’re not in your restaurant. By offering a kid-friendly branded gaming app, you create an opportunity for your brand to live on smartphones or tablets. This keeps your brand top ...
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  • Canada’s new trade-mark laws, and what it means for your restaurant

    August 26, 2014
    By Chad Finkelstein Brand owners out there – get ready, big changes may be coming to Canada’s trade-marks laws, and some of them aren’t pretty. Some of them are really good developments, as well, that will put us in step with international intellectual property law norms, but all of them are going to dramatically alter the ...
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  • How to choose an approach to healthy eating that suits your restaurant’s overall brand strengths

    May 22, 2013
    By Emma Hyatt Fitting into healthy menus Canadians want to see healthy menu options at restaurants. They’ve been telling The NPD Group and other industry professionals this for years. Their intentions to eat healthier may not always turn into actions, but they still want those options available to them. However, like the decision to join any trend, ...
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  • Two ways to stay relevant while connecting with customers

    May 2, 2013
    By Mark Baltazar and Denis Hancock Restaurant marketers are in a never-ending battle to differentiate their brand in consumers’ minds. But sometimes focusing too much on differentiation can lead a brand to miss opportunities available to them. Two of the ways to avoid doing this are: Differentiating around mega-trends Ensuring advertising is distinctly relevant Differentiating around mega-trends Once something becomes ...
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  • Five ways to use your restaurant’s digital signage effectively

    February 20, 2013
    By Diane Chiasson Digital signage is slowly taking over the restaurant and foodservice industry. Most operators have already made the switch over to digital menu boards, or have plans to in the near future. And it makes sense. Digital boards are a cost-effective way for restaurant owners and operators to instantaneously communicate any message they want ...
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  • Seven ideas for naming your restaurant

    September 18, 2012
    By Diane Chiasson When it comes to naming a restaurant, one needs to give as much thought to it as one would in naming their child. It’s a name that you will use for the lifetime of the business. What you name your restaurant can contribute to the success of your restaurant. That single name will ...
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  • How to choose the right restaurant uniforms

    August 31, 2012
    By Sean Moon If we can believe Mark Twain, clothes not only “make the man” (or woman), they can also make – or break – your restaurant business. The type of uniform a person wears is a key factor in building credibility, trust and identification in industries ranging from hospitals to hospitality. In the foodservice business, the ...
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  • Food trucks are driving profit for Canadian restaurateurs

    August 2, 2012
    A small group of Canadian restaurateurs is taking their unique twist on food service literally to the streets. From designer tacos and high-end burgers to gourmet cupcakes and deli sandwiches, a number of chefs are counting on the power of social media and the eclectic tastes of a restless generation to turn the Canadian foodservice industry ...
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  • Three tips for redesigning your restaurant’s website

    May 16, 2012
    By Patti Hone Every now and then your website needs a refresh. There are a number of good reasons for redesigning your site: part of a rebrand, adding new functions such as a content management system, or perhaps it is just outdated. A redesign can make a big difference that’s either positive or negative if not done ...
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  • Six tips for improving your brand recognition at summer food festivals

    May 12, 2012
    By Diane Chiasson The summer season is a great time for restaurants to bring in extra business by attracting tourists, opening your patio, reinvigorating your menu with fresh, local produce, and promoting ice-cold, thirst-quenching cocktails. But have you considered participating in a summer food festival? Each year, there seems to be an increase in the number of ...
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  • Seven tips for moving up in search rankings by improving your web presence

    April 16, 2012
    By Diane Chiasson Creating an online presence with useful content is one of the major keys to be successful on the Internet today. Today, a website has to offer much more than just basic information about your restaurant or foodservice operation. It has to engage your visitors and encourage repeat visits. Diane Chiasson, FCSI, President of Chiasson ...
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  • How to earn extra profits and free advertising with retail merchandise

    March 14, 2012
    By Diane Chiasson Selling retail and promotional items can help your company in many ways. It can help you enhance and strengthen your brand image, as well as bring in more revenue. It’s not just for big chain and theme restaurants anymore. Any restaurant or foodservice owner or operator could benefit from it. If the merchandise is ...
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  • Today’s Tip: Customers are sweet on thank-you mints

    October 17, 2011
    October 17, 2011 Private label “thank-you mints” are a great way of branding. Customers take the mints with them in their pocket and will later be reminded of their restaurant experience – potentially returning for another meal. Customers like to be surprised, and when they receive a quality candy or mint at the end of their ...
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