Developing a restaurant promotion plan is extremely important – it helps you to make a plan for future instead of being unprepared to react on changes in your business. Delicious food, attractive interior design, hygiene at a high level and good customer service are the basis for the successfully operation of restaurants and bars, but that will not be enough if you want to attract new guests. You did nothing without good advertising.There are quite a lot nice restaurants and bars around us where we see only a handful of guests during the day. People will not visit your restaurant just because you offer cheaper beer or a meal at half of price, they will come if your complete offer meets their needs and habits, or if it involves a certain excitement that will attract  and make them happy! Promotion of restaurants and bars is one of the essential activities for successful business, but where to start? Regardless of whether you’re a new in this business or working in catering for a long period you should know that good marketing needs adequate planning. Any business planning starts with a good analysis of the current situation to be able to set realistic goals.
With the analysis of the current situation of your catering facility, you will be able to determine your possible attributes for success.
Opportunities: Turn current visitors into loyal guests, make changes in menu, organization of special events.
Threats: The competition is offering free food delivery, the competition has a specific offer (Chinese food), your place is to close to similar restaurants or bars. This is only one example how you can analyze your business and determine your potential guidelines for making a promotion plan. Before you start with the promotion activities it is necessary to investigate your potential guests.
Information about employment, where they work, their salaries, what’s their working hours if they work and when they have a break for lunch. Information about eating habits, where they go for grocery shopping, what kind of food they buy mostly. All this information will be of great benefit to offer a right thing that will attract your guests and to use proper channels so the information will surely come to your targeted audience.
Find out more about them, their attitudes and expectations from your restaurant but also from competing restaurants and bars in the region. Yes, of course that your restaurant has potential new guests but you just need to recognize them, identify their needs and know how to attract them. Let’s say that you own a bar or restaurant that has been visited by people only during spare time, but what about your offer for business people? At first glance involvement in clubs and various organizations has nothing to do with your business.
Determine professional organizations that you are already a member or could become a member and assess their effectiveness in a promotion of your restaurant or bar. The goal is to plan a successful promotion but certainly you do not want to exceed the sum of money that you have on your account for this purpose.
Now when you’ve planned your restaurant or bar promotion starting from targeted groups of guests for promotional strategies and budget, the next step if not one of the most important steps is to choose the right time to launch your marketing campaign.
Also, good timing for promotion is before some important social, cultural or sports events in the region, and of course, in any period of reduced visits to your restaurant. After you develop a plan to promote your catering facility it would be much easier to choose a promotional strategies that suit specifically to your business.
Aida Behmen - Milicevic, passionate about writing, delicious bites and hospitality business with more than 10 years of work experience, one of the team member of the POS Sector Point of Sale software for restaurants and bars.

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We made it simple but did not miss any features that you need to make your workflow simple and functional. If you pick a good location that suits your concept and is fairly priced then 90% of your marketing has already been done for you. So, restaurant marketing rule number one is pick a location that does most of the heavy lifting just by being where it is.
This entry was posted in Restaurant Business and tagged example restaurant business plan financials, restaurant grand opening marketing, restaurant loyalty programs, restaurant marketing, restaurant marketing budget, restaurant marketing percentage of sales, sample restaurant plan financial statement. To make you closer the whole process of restaurant promotion planning in the following text I will not write about the importance of promotion, I will explain in detail each step that needs to be done for successful planning and proper selection of marketing strategies for your restaurant or bar.
Use simple SWOT analysis to identify your business strengths, weaknesses, opportunities and threats.
Take some time, a pen and paper and write it down! I will give you one example of SWOT analysis for restaurants.
In any case, the analysis of these four aspects is a good start to build a marketing plan that will open the door to fresh ideas that can be furthered transform into your own unique marketing strategy to attract new guests. This is not applying only to successful restaurants and bars but also to those that has been failed. Maybe while you’re reading this article they sitting in office buildings close to your catering facility unaware of your existence because your offer is not adapted to their needs? If you customize your offer to the different market this could open the door to new guests and that will certainly result in increased traffic. Calculate costs for restaurant promotion and you will avoid unrealistic marketing strategies such as big discounts or excessive use of services of an overpriced marketing agency. The marketing campaign that starts too late would be overshadowed with other marketing campaigns.
For holidays such as Christmas or New Year when your guests have pre-planned vacations would be best to start the campaign 30 days in advance.
We are sharing free articles and tips with you and we ask you to share these tips on your social networks with your friends. The first is your grand opening marketing which may actually go on from three months before you open to three to four months after you open. Hopefully you get a lot of these from word of mouth from your existing base but you can’t rely solely on that. From successful once learn what to do, and from those who had been failed, perhaps even more importantly, what not to do! Also, you need to subscribe to newsletters on their websites of the competing restaurants and bars, like their Facebook pages etc. To know how, or better, what kind of marketing strategy you will choose to attract customers you need to find out what they like or not.
Take a look your financial situation and determine a realistic amount of money that can be spent for this purpose and act in accordance with that information. Louis Magazine2010 Platinum List Best Floral Designer Ladue News and At Home Magazine2011 Platinum List Best Floral Designer -Ladue News (among the Top 3 in St.

This is you chance to let everyone know to come in and see what you’ve got and go from first timers to regulars.
These people get pulled in by all the usual methods and you need to budget every month for marketing to them so your business is always growing. In this way, every news in their offer or information about special events will be sent directly to your inbox. It would be the best to practice doing the annual budget planning so that you know in advance how much money you have for certain marketing strategies. Most restaurants spend 2-3% of their annual sales on marketing, but this depends on the restaurant and also, again, how good your location is and how hard it is working for you. It is very important for you as the owner or manager of restaurants or bars to participate in different professional and social local organizations and to meet new people in everyday life. LOUIS FLORAL DESIGNERAwarded as an Individual Floral Master Designer-All within the same year period!.ST. It first differentiated itself with its fine meats, explains Trip Straub, vice president of William A.
Today, the companya€™s signature item remains high-quality meats hand-cut by its staff of 25 butchers. None of the selection, which includes USDA Prime cuts and Kobe beef, is prepackaged or previously frozen.
Straub says the companya€™s combination of high-quality employees and products is in keeping with its a€?best of the besta€? philosophy. Through a€?marketing, merchandising, ordering and spending 12 hours a day, not doing any prep work in the back, but literally staying on that floor up front, making contact and introducing myself.a€? (See more about Mr. Hepper reduced the number of products the departments stock and replaced lower-priced items with seasonal, high-impact florals that a€?nobody else has.a€? The resulting European-style floral departments are more in tune with the tastes of Strauba€™s customers. The store expects to top $300,000 this year, with floral contributing 4.5 percent toward total store sales. Heppera€™s philosophy of differentiation, the floral departments dona€™t sell ready-made bouquets. Customers favor a€?Martha Stewart-stylea€? arrangements with dense florals and few filler flowers.
He keeps the floral cooler fully stocked with designs ranging in price from $50 to $100 but no bud vases, asserting that their low prices arena€™t worth his labor costs or cooler space. Hepper has become the face of Strauba€™s florals, turning public appearances and charitable donations into opportunities to tout the companya€™s florals and draw customers into the stores. Here are just a few of his marketing successes: a€? He donated altar pieces for a local parisha€™s cathedral for Christmas one year, and for Easter the congregation paid him to decorate the entire building. In addition, his floral creations have been featured in the church newsletter, and he now gets work from the parish for weddings, funerals and other events. Louis Art Museum, one year, and the next year, the museum asked him back to give a floral demonstration for 400 people. Straub says the size will allow the store to expand on the best of Strauba€™s, including floral. It has a circular countera€”a€?almost like the concierge at The Ritz-Carltona€?a€”and is centrally located.

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