Marketing Basics

  • Seven tips to capitalize on spring events

    March 2, 2016
    By Diane Chiasson Spring is just around the corner, which means it’s time to get started on plans for two of the restaurant industry’s busiest days – Mother’s Day and Father’s Day. Children celebrate their parents by taking them out for lavish meals, and with a little bit of planning, you can easily use this fact ...
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  • Four marketing strategies to help you increase family dining occasions

    February 25, 2016
    By Jasmine Kafka How can restaurants that cater to families gain a competitive edge in today’s fierce market? The NPD Group’s latest study examined a number of unique restaurant visits as opposed to the traditional breakfast, lunch and dinner segments. NDP’s CREST report found 18 unique visit situations, of which family visits accounted for 20 per ...
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  • How to handle complaints from the other side

    January 20, 2016
    By Jordan Knox January 20, 2016 In the hospitality industry, above all else, it is the experience that is sold. Those experiences may come in the form of dining, hotel stays or retail purchases. Long after a meal is finished, the major takeaway is the experience.  Positive guest experiences are the number one driver of new business ...
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  • Eight ways to make your restaurant kid-friendly

    January 5, 2016
    By Diane Chiasson Restaurants that target families have to cater to both parents and their children. Kids are very influential in choosing a restaurant to dine, and are potentially your biggest customers. Today’s average parent will go to no ends to please and satisfy their children, and when it comes to food, parents will buy just ...
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  • Using social media to improve your restaurant’s bottom line

    December 8, 2015
    By Sean Beckingham On a typical day, Canadians make a combined 18 million visits to the country’s 89,000 food and beverage venues, creating annual revenues for the industry of about $72 billion. That’s a lot of competition! Increasingly, a strong social media presence is a “must have” for restaurants looking to succeed in a crowded marketplace. Want ...
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  • Five ways to create a strong first impression with your outdoor signage

    December 7, 2015
    By Diane Chiasson You never get a second chance to make a good first impression. Your outdoor signage is much more than the name of your restaurant, it’s your customer’s initial encounter with your restaurant. Your restaurant sign is your advertisement! Your signage does much more than just announcing the name of your restaurant; it also ...
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  • Three wine styles to feature on your holiday wine list

    November 30, 2015
    By Alex Powell and Priya Rao November 30, 2015 The holidays are on the horizon. There’s a reason it’s called the most wonderful time of the year: your guests are cheerful and celebrating, bonuses are coming in and most people have saved all year to be able to splurge on good times, including exciting wines. The holidays are ...
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  • Seven rules to successfully open a restaurant

    November 23, 2015
    By Diane Chiasson Opening a new restaurant from scratch is a lot more complicated than you think.  My parents had a restaurant together and later on, my mother opened a small bakery. From my years of helping hundreds of operators successfully start, different types of foodservice operations, and for those who are thinking of opening a ...
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  • Tips to avoid the health-conscious ‘veto vote’

    October 29, 2015
    By Denis Hancock and Jennifer Gausby There are many things restaurants can do to capitalize on Canadians’ desire to live better by eating healthier. The trick is to look beyond the usual tactics, namely reducing calories, sodium or fat by cutting portion sizes; changing sides; and removing great-tasting (but sometimes unhealthy) ingredients.The problem with these types ...
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  • Six rules for writing good restaurant marketing material

    March 10, 2015
    By Diane Chaisson Businesses are often told that they should be spending anywhere between 10 per cent to 30 per cent of their sales on advertising and marketing. For some smaller restaurant operators, this is a significant amount of money. However, without good restaurant marketing material, how do you get customers in your door? In today’s world, ...
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  • Smart insights: Marketing your restaurant to moms

    December 4, 2014
    By Jasmine Kafka Below are key highlights of the recent Marketing to Moms Conference in Chicago, combined with Kidzsmart’s insights on moms and families. Overall, moms describe themselves as being time-starved; their job is a balancing act of a number of often overwhelming priorities, and they usually feel like they are failing. Today’s moms are tired of ...
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  • Six tips to protect your restaurant from CASL

    June 19, 2014
    By Diane Chiasson Some major changes are coming our way for email and text message marketing in Canada. On July 1st, 2014, the Canadian Anti-Spam Legislation (CASL) will come into effect, and it’s one of the most aggressive anti-spam laws in the world. In a nutshell, you can no longer email or text anyone in Canada until ...
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  • Five ideas for classes to offer at your restaurant

    April 14, 2014
    By Diane Chiasson A great cost-effective marketing tool and opportunity to drive up profits is to offer cooking classes during off-hours or held in the private room (if available) at your restaurant operation. Depending on the size of your operation, you can either offer cooking demonstrations or actual hands-on classes. The key to the success of these ...
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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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  • Restaurant marketing to health conscious consumers

    January 1, 2013
    By Andrea Holwegner January 31, 2013 Understanding the needs and wishes of healthy eaters and those with specific health challenges is becoming more important for restaurants and the foodservice industry as a whole. Consumers are becoming more aware and will continue to demand choice and ask questions about your offerings. With an increasing number of people either ...
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