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 ...Read more about this post
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 ...Read more about this post
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 ...Read more about this post
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 ...Read more about this post
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, ...Read more about this post
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 ...Read more about this post
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 ...Read more about this post
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 ...Read more about this post
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 ...Read more about this post
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 ...Read more about this post
October 29, 2012 By Roger Mittag
October 29, 2012 Cold, refreshing, thirst-quenching and sociability have, for quite some time, been the catch phrases used in the marketing of beer. Throughout much of the 20th century, beer has been seen to be the blue-collar drink of the masses, but this antiquated image is quickly dissipating. Beer is now being given its ...Read more about this post
July 17, 2012 By Diane Chiasson
The world is changing quickly, as are the demographics of consumers with the most spending power, as well as their buying habits. This means that your restaurant operation needs to change and adapt as well in order to be successful.
Diane Chiasson, FCSI, President of Chiasson Consultants Inc., a restaurant and foodservice consultancy firm ...Read more about this post
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 ...Read more about this post
September 15, 2011 By Diane Chiasson
As a restaurant or foodservice operator, sales of your food and drink probably generate most, if not all of your income. But there are other ways in which you can generate a bit of extra money by selling your services or your space outside of the usual.
Diane Chiasson, FCSI, President of Chiasson Consultants ...Read more about this post
July 12, 2011 By Diane Chiasson
Back-to-school is one of the busiest times of the year for retail stores, as families stock up on new clothes, backpacks, pencils, notebooks and other items. Amidst all the chaos and frenzy of trying to get ready for school, families must also eat.
As a restaurant or foodservice operator, there are several ways you ...Read more about this post
