Even after a successful opening, continued press coverage is the key to keeping up momentum around your restaurant. If anyone knows how to send a great media pitch, it’s Andrew Freeman. As President of Andrew Freeman & Co., a San Francisco-based restaurant and hospitality consulting firm, he’s represented clients such as Hopscotch, Gitane, Perbacco, La Urbana, and the Golden Gate Restaurant Association. Here, he shares an insider’s tricks of the trade.
When guests come in to eat at your restaurant, why not let them shop, too? Making branded merchandise gives you another way to connect customers with your business and expand the reach of your business. We asked Ursula Viglietta, Creative Director at Brooklyn’s Momofuku Milk Bar, for tips on making great swag — read on!
Gregg Rapp is a “menu engineer,” which means he consults with restaurants to make their menus more profitable by designing them with visual and verbal psychology in mind. He’s spent the last 30 years helping restaurants grow profits and increase customer loyalty and frequency — often just by changing the presentation of what’s already being offered. We sat down with Gregg to hear his list of Dos and Don’ts for restaurant menus.
Main Street Hub is a do-it-for-you marketing platform for local businesses and has published more than one million pieces of content for thousands of restaurants across the country. Here, their team shares tips and best practices for managing your social channels, growing your audience, and representing your brand in the best possible light.
In this second installment of her How to Open a Restaurant series, hospitality consultant Alison Arth takes on one of the biggest decisions for any new business: location. Read on to learn tips for choosing an area that will set you up for success from day one.
For those in the restaurant business, “location, location, location” is a phrase we’ve all heard more times than we care to count, and for good reason. Choosing a location is a critically important decision that can quickly turn a solid, well-conceived business plan into a failed restaurant if not handled properly. In addition to being one of the most significant determinants of your financial viability, decisions regarding location aren’t easy to undo. Changing your mind will be expensive, difficult, and damaging to the perception of your brand.