| "body"> | | | | available to us in order to keep our restaurants in the |
| We are now creating seasonal menus in our | | | | fore front of our customer's minds. Social Marketing |
| restaurants, it has created a lot of additional work | | | | is free, everyone is on-board or in the process of |
| for our chefs and servers. Menu items need to be | | | | utilizing social marketing. We need to go beyond our |
| researched, created and tested. Once this process is | | | | marketing budget, think outside of the box and start |
| finalized, the new items are identified, recipes created | | | | creating our own culture that continues to wow our |
| and costed to insure the items fit into our menu | | | | guests and entice them to share their dining |
| format. This process concludes with the additions to | | | | experience with their friends. |
| our menu, a tasting with our staff and the selling to | | | | Around every corner in our restaurants are hidden |
| our guests. This whole process is cumbersome and | | | | opportunities which can help us grow our business. |
| requires a major commitment by our staff. The | | | | Having a seasonal menu, or parts of our menu |
| effort allows our restaurant to utilize more local | | | | seasonal, we can partner with local farms, utilize |
| ingredients, keep up with current trends in the | | | | more products, or grow our own herbs. These are all |
| industry, keep our staff focused and ultimately, | | | | micro marketing projects that come into play with a |
| create a buzz with our guests. | | | | seasonal menu. You can now utilize sourcing local |
| Keeping your menu current is an integral component | | | | foods in your marketing, "we grow our own herbs", |
| to your restaurant's brand. If utilized properly, your | | | | in your marketing. The marketing is limitless and we |
| menu can become a marketing tool. Create some | | | | are creating it as we go along. If you can get your |
| excitement each time you you unveil your new | | | | whole staff on board, generate a round table |
| menu. You can invite VIP customers into the | | | | discussion on the subject and watch the ideas flow. |
| restaurant for a private tasting, or allow new items | | | | You can segment the marketing and have each |
| to be purchased at a discounted price the first week. | | | | manager responsible for one section of all the micro |
| There are many ways to incorporate the new menu | | | | marketing ideas. |
| into your marketing. You can even have your guests | | | | Now more than ever, we need to develop a social |
| submit their favorite recipes, have your chef's test | | | | conscience. Our customers are demanding it and we |
| them and utilize some of them on your future menus. | | | | can use it to our advantage. Get out ahead of the |
| The last thing you want to have happen is for your | | | | curve, put your menu to work for you in ways |
| customer's to forget about you, it's hard enough | | | | you've never realized were possible. Get creative and |
| today with our sagging economy and high | | | | get your staff involved. Never mind the weather or |
| unemployment rate to keep your restaurant afloat. | | | | the economy, people still eat out. Make your |
| We need to make sure we are utilizing every tool | | | | restaurant the restaurant of choice. |