How to promote a restaurant

According to experts, the market of public catering places in Moscow is not at all considered "overheated", moreover, in comparison with some European cities, we do not have enough of such places. Why does your restaurant have so few customers and how to solve this problem?

Instruction manual

1

Does your restaurant have a marketer? If not, then it's time to hire. The marketer's task is to collect and analyze assortment information in restaurants of your category, prices, competitors. At first glance, there is nothing complicated here, and it seems that this can be done independently using the Internet, customer profiles and other things like that. However, this is not entirely true - firstly, collecting information takes a lot of time, and secondly, for its detailed analysis it is necessary to have enough knowledge from various fields - economics, brand management, etc.

2

Surely in the area where your restaurant is located, there are several more such establishments. They are worth visiting, just as a client, to see the range, prices, level of service, some catchy ideas. This is best done with a marketer. Accordingly, according to the results, you simply change your assortment a little - add a couple of "mainstream" dishes that are in demand anyway, advertise a dish that your competitor does not have, but you have. Those dishes that are not in demand at all are best removed from the menu.

3

It is simply amazing how many restaurants in Moscow have completely impersonal names like "Elmira". Perhaps in Soviet times, the client did not care what the restaurant was called - there were too few of them. But now the name plays a very important role. Do not spare money for the services of a specialist in naming or even branding. The name of your restaurant should be bright and memorable, so that the client, having seen his advertisement, for example, in the subway, remembers it for a long time. Naturally, the name should reflect the essence of the restaurant (for a Japanese restaurant, some Japanese motives are important, associations with the Japanese lifestyle, food, etc.).

4

A rather large role is played by the interior and the arrangement of tables - people should at least be comfortable sitting at the tables, not too crowded and not too wide. It is advisable to design the halls of the restaurant in a certain style so that they cease to be faceless. The bright showcase of the restaurant, for example, imitation dishes, attracts attention - they cause appetite. At the entrance you should hang up a menu with highlighted promotions and special offers, as well as new dishes.

5

The service also plays an important role: the client does not want to return to the restaurant, where the waiters are not polite, untidy, they serve slowly, they confuse the menu, etc. It is better to hire good waiters with experience and pay them more than cheaper students, but constantly receive complaints from customers.

6

The listed methods are just examples of actions to promote a restaurant. As a rule, in each case its own nuances are important. But the faster the owner of the restaurant, in principle, begins any actions to promote it, the sooner his restaurant will begin to bring him profit.

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