Best Practices
Survival Tip #11: Marketing Best Practices During COVID-19
In our webinar, Marketing in the New Normal, several of our members shared some creative, highly effective activities they were doing to stay in touch with their customers and drive both new and repeat business.
As dining rooms have started to reopen, several operators are reassuring their guests by creating videos describing the extensive sanitation and safety precautions they're following to keep their staff and guests safe. Take a look at The Taste of Texas in Houston and Your Pie Pizza in La Grange, GA.
Marketing is enthusiasm transferred to the customer.
- Gregory Ciotti
Novo Restaurant in San Luis Obispo, CA has garnered a tremendous amount of free publicity by getting the attention of local media through Instagram. Newsworthy Instagram posts, like their cocktails to go, community support, and new grocery offerings were tagged to new local news outlets and media personalities and then followed up with a direct message. These efforts have resulted in 3 prime time local TV spots, 6 articles in local news sources, 2 radio interviews, and a write up in a local magazine.
Taco Box in Clovis, NM, created several heat and serve Survival Kits-. To promote the kits they created a simple instructional video showing what was included and how to reheat and serve. The Survival Kits became so popular they quickly added 2 more enchilada meal choices to the menu. Their video has gotten over 20,000 views.
Our friends at Zingtrain have launched a series of one-hour online workshops designed specifically for restaurant employees. Click here for information.
Find more Marketing Best Practices on our Comeback Plan Series Session #4, Marketing to the New Normal.
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Webinar/Podcast
Taking Phone Reservations: How to Project Confidence, Competence and Genuine Hospitality
As restaurant dining rooms are opening up with limited seating, many restaurants are taking reservations by phone for the first time. How these phone calls are handled will create either a positive or negative first impression - of your ENTIRE restaurant. Is your staff trained to assist your guests ...
