Do you remember the most successful marketing program you ever executed for your foodservice operation? Were you able to repeat that success? If not, perhaps you need to add measurement to your recipe so you can document what works and repeat it.
When you are affiliated with a global brand, you enjoy the high-budget and sophisticated marketing efforts that come with it. For most restaurants and food service operations, the opposite is true: marketing budgets are slim, and are usually executed by an owner/operator whose primary expertise may not even fall into the marketing and sales realm.
The hospitality business is rife with entrepreneurs who believe they haven’t met a problem they can’t solve on their own. But there is a big difference between believing in your gut that you know what is best for your customers and understanding what they expect from their experience with your organization.
PWMG Principal Pete Wiltjer examined successful techniques for measuring your marketing in this article, appearing in Foodservice Consultant magazine. The article features insight from top industry experts for helping you to avoid throwing good money at bad by measuring your marketing efforts with a repeatable and manageable path to success. These tips don’t involve trial by fire, either!
Wiltjer is a frequent contributor to Foodservice Consultant magazine, which has been recognized as magazine of the year by two separate international award competitions. This article, entitled Measure to Measure, includes insights from business leaders with Cooper’s Hawk Winery and Restaurants, Groupon, Bon Appetit Management Company, Duke Marketing and more.
If you would like to learn more about a simple, repeatable and measurable approach to marketing, please drop us a line and we’ll be glad to conduct a free analysis of your marketing plan, website and social media marketing efforts.