Promoting a restaurant online
Mar 5, 2024 10:53:37 GMT 1
Post by nadinenadine on Mar 5, 2024 10:53:37 GMT 1
It's hot, I've been walking around the delightful historic center of Specchia for a while, in my beautiful Salento. Now the hunger makes itself felt. By chance I come across a restaurant that I don't know. The scent is inebriating. I look into the room and…Surprise! I discover a wonderful, characteristic place, with attention to every detail, capable of transporting me back in time and making me relive the ancient Salento traditions with all 5 senses . I'll be back, of course! But the point is this: the fact that I found a restaurant that deserves great attention for the quality of the products it uses, for its attention to detail and for its ability to make me the protagonist of an unforgettable experience was pure chance. And what if this delightful little place in the historic center of Specchia learned to promote itself in the right way ? You would probably know it too! What could you do to gain visibility and be found not by pure chance ? I asked Nicoletta Polliotto and Luca Bove (whom I have already met here ), the authors of the first book that explains how to promote a restaurant online .
Nicoletta Polliotto , is the owner of Muse Comunicazione , follows communication projects for hotels and restaurants. Luca Bove is co-founder of Im Evolution , a Digital Marketing agency focused on SEARCH. Ready to find out too? #1. Reading in your book about the sad scenario of the Italian restaurant sector, I was impressed by the numbers: between 2011 and 2013, 11,000 jobs were lost in the sector and in 2014 the ratio between new registered businesses and closed businesses amounted to – 10,290 units. . Consumption, new registered businesses and jobs are decreasing and sales are increasing. In this unfortunate context, where Loan Phone Number List does Web Marketing fit in? What can it do to increase profits and create business value for restaurant businesses? Nicoletta Thanks Ludovica to you, for the opportunity you give us, and to your readers, for the attention they dedicate to us. Indeed, our Digital Marketing Ingredients for Catering manual begins with chapter 1 dedicated to the socio-economic framework of the catering world. Thanks to a collaboration with FIPE, we were provided with data for both 2013 and 2014. We also had feedback with the projections for 2015... And the analysis you did is real: there's nothing to be happy about.
Despite the somewhat bleak start (let us remember however that both the 2015 summer data and the Milan Expo have partially lifted the results even if in a marginal and fragmentary way) we immediately send out a proactive message: yes to solutions and no to complaints! Solutions that cannot diminish the quality and excellence of our restaurant product, therefore cannot go in the direction of reducing the list price, with dramatic consequences for the choice of raw materials and processing. They cannot reduce production costs excessively, they cannot reduce kitchen and dining room staff to the bare minimum... they cannot cancel promotion and distribution costs.
Nicoletta Polliotto , is the owner of Muse Comunicazione , follows communication projects for hotels and restaurants. Luca Bove is co-founder of Im Evolution , a Digital Marketing agency focused on SEARCH. Ready to find out too? #1. Reading in your book about the sad scenario of the Italian restaurant sector, I was impressed by the numbers: between 2011 and 2013, 11,000 jobs were lost in the sector and in 2014 the ratio between new registered businesses and closed businesses amounted to – 10,290 units. . Consumption, new registered businesses and jobs are decreasing and sales are increasing. In this unfortunate context, where Loan Phone Number List does Web Marketing fit in? What can it do to increase profits and create business value for restaurant businesses? Nicoletta Thanks Ludovica to you, for the opportunity you give us, and to your readers, for the attention they dedicate to us. Indeed, our Digital Marketing Ingredients for Catering manual begins with chapter 1 dedicated to the socio-economic framework of the catering world. Thanks to a collaboration with FIPE, we were provided with data for both 2013 and 2014. We also had feedback with the projections for 2015... And the analysis you did is real: there's nothing to be happy about.
Despite the somewhat bleak start (let us remember however that both the 2015 summer data and the Milan Expo have partially lifted the results even if in a marginal and fragmentary way) we immediately send out a proactive message: yes to solutions and no to complaints! Solutions that cannot diminish the quality and excellence of our restaurant product, therefore cannot go in the direction of reducing the list price, with dramatic consequences for the choice of raw materials and processing. They cannot reduce production costs excessively, they cannot reduce kitchen and dining room staff to the bare minimum... they cannot cancel promotion and distribution costs.