Marketing Basics

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  • Marketing for the size of your restaurant

    April 13, 2017
    By Jordan Knox Choosing the correct marketing vehicle for a restaurant can be a daunting task. With new social media platforms popping up regularly and conventional marketing becoming more specific, it is important to know how to effectively use both. Social media is most effective when the content is consistent, so focusing on one or two ...
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  • Why the latest social media trends may not benefit your business

    March 30, 2017
    By Sean Beckingham Social media applications today have a very similar story to the smartphones they find themselves downloaded onto: You finally learn how use it, you get used to its features and then three months later, a shiny newer version comes out with features both new and old. Meanwhile, popular photo sharing application Instagram has added ...
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  • Are you getting the most out of your post-trade show marketing tactics?

    March 9, 2017
    By Robert Lyons So you planned for your trade show and hopefully got some tips from our first article in this series on how to create pre-show buzz. Then during the show you connected with industry colleagues and potential clients and maybe even took a few pointers from our second article in this series on how ...
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  • How to keep the momentum going during a trade show

    February 28, 2017
    By Robert Lyons Our previous article in this series on how to ensure a successful trade show experience discusses tips on how to create pre-show buzz. If you’ve read the article, you may remember that we shed light on the importance of keeping attendees’ needs top-of-mind and provide three very important questions for you to ask ...
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  • Creating pre-trade show buzz: Three questions to ask yourself

    February 17, 2017
    By Robert Lyons You did it. After what feels like an eternity of getting ready for “the show”, the day has finally arrived. Your booth and signage are up; marketing collateral and products are appealingly visible; sales reps are eager and ready to schmooze. After all, trade shows are “the place to be” when it comes to ...
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  • Five engagement tips for kids at your restaurant

    January 24, 2017
    By Jasmine Kafka Going out for dinner with the family is a treat—especially for the kids! How your servers interact with these young guests can make or break whether they return. After 15 years studying, testing and producing kids’ engagement activities, we’ve learned a thing or two on encouraging repeat patronage, especially for families with kids. Here ...
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  • The ultimate guide to restaurant marketing

    December 6, 2016
    From “word-of-mouth” to “word-of-mouse,” here’s how to get people talking about your business By Toan Dinh Great food and great service are the most essential elements of any successful marketing campaign. Why? Because a great dining experience – with superb food, service, ambience and price – results in excellent word-of-mouth. And word-of-mouth continues to be the most ...
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  • Smaller wineries delivering bigger experiences

    November 15, 2016
    By Jordan Knox Take a trip to an artisan winery and you will find more than what is in the bottle. The knowledge of what has gone into the bottle is more than just the pressed grapes that end up in your glass.  The effort that goes into the farming of the grapes; working the soil, ...
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  • Keeping your restaurant relevant in the mobile era

    November 14, 2016
    By Erick Kobres For the first time ever in 2015, mobile surpassed desktop as the primary tool for searching and accessing the internet in North America. This shift in use means that customers are now getting their day-to-day information on the go, instead of at their desks. As restaurant operators, how can you stay relevant to ...
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  • Navigating the new space of social media ads: Facebook, Twitter and Instagram

    November 10, 2016
    By Sean Beckingham When almost everything we do is shared online and more hours are spent in front of a tablet or computer screen than TV, there’s never been a better time to advertise on social media. However, with the rapidly changing nature of these platforms, it’s hard to know where to begin and where to ...
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  • Appetizers take centre stage with bold flavours and ethnic influences

    October 26, 2016
    By Kristin Menas Appetizers are currently at the forefront of menu development, with operators using starter menus to test and experiment with bold flavours, unique ingredients and creative preparations. That appetizers can be ordered as a lead-in to a meal or as a snack between meals makes them particularly appealing options for diners looking to explore something ...
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  • Three steps to get, retain and develop your customers

    October 18, 2016
    By Matt Rolfe The purpose of the majority of marketing and promotions activity is to drive people into your business. It is a way to get customers inside your four walls rather than those of your competitors. Based on all of the activity to drive people into your location I encourage you to ask yourself the following: Are ...
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  • Millennial dining celebrates food’s authenticity

    October 11, 2016
    By Adele Rankin More research and discussion has been generated about Millennials than any other demographic in recent memory since Generation X. Determining what draws them to a certain product, and perhaps more importantly, what keeps them coming back, is the focus for everyone from hotel brands to retailers. Restaurateurs can also learn a few lessons ...
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  • Top 20 factors for success in the restaurant business

    October 7, 2016
    By Geoff Wilson Success in the restaurant business can be elusive. What’s more, success means different things to different people. Some operators want to just make a living. Others have loftier goals – maximization of market share, achievement of targeted return on investment and so on. Regardless of one’s definition of success, the basics in the ...
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  • Restaurant concepts to watch for October

    October 4, 2016
    By Kristin Menas In this edition of “concepts to watch,” we highlight three restaurant concepts that are making an impact on Canadian diners. Here’s a look at the characteristics and menu offerings that make these restaurants unique: Kupfert & Kim Instagram: 9,156 followers | Facebook: 4,310 likes | Twitter: 1,500 followers Locations: 6 (Toronto) Concept characteristics: Specializes in plant-based, wheat-free and ...
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