Summary
The complete guide to marketing for restaurant managers How do I market my restaurant to prospective customers? Do loyalty programs really work? How do I communicate with my local newspaper to get the biggest "bang" for my marketing buck? By providing specific tools and methods tying marketing theory to practice, this concise, easy-to-use book provides restaurant and foodservice managers with answers to these marketing questions and many more.Part of the Restaurant Basics Series, this hands-on resource offers a variety of material that is applicable to the day-to-day operation of a foodservice business, including strategies linking the location and design of a restaurant with its menu and pricing, as well as guidance on how to imple-ment a marketing plan and budget.
Author Biography
PATTI J. SHOCK, CPCE, is a professor and Chair of the Tourism and Convention Department of the William F. Harrah College of Hotel Administration at the University of Nevada, Las Vegas. <BR>
Table of Contents
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Chapter 1. Introduction: ""What am I Getting Myself Into?"". |
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Chapter 2. Location: ""Where am I Going to Put This Place?"". |
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Chapter 3. Environmental Analysis: ""What am I Up Against?"". |
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Chapter 4. Identifying Your Markets: ""Who are My Customers, and What do They Want?"". |
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Chapter 5. Menu Development: ""What Should My Sales Kit Look Like?"". |
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Chapter 6. Pricing ""What Should I Charge for This Stuff?"". |
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Chapter 7. Service ""How Do I Get My Staff to Give the Right Amount of Attention?"". |
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Chapter 8. Other Income Streams: ""How Much Extra Stuff Can I Sell?"". |
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Chapter 9. Communications: ""How Do I Get on the Guest's Radar Screen?"". |
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Chapter 10. Technology: ""How Do I Surf My Way to Success?"". |
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Chapter 11. Marketing Plan and Budget: ""How Do I Figure Out What to Do and How Much It Will Cost?"". |
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