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The right decisions are hard to make when you don't take the time to think!
Prepare yourself; when the dark clouds over your restaurant start to clear, people will be eager to go out and have an experience.
Are you just providing a meal, or are you providing an experience?
Having thousands of email addresses on your list may give you a false sense that you are doing a good job.
Send this email to your list,
Hi {FirstName}
We would love for you to check out our website.
{website link}
Thanks
{Owner Name}
If 10% or more of your contacts click the link, then you have a healthy list.
The busiest month of the year could end up being your slowest.
Most communities have either forced restaurants to close, be on take-out only or dine-in with limited capacity.
You are freaking out.
This is super stressful, and you have every right to feel a bit disheartened.
But you are resilient; you will prosper.
Let's change your mindset.
If this was January, what would you be doing?
January is typically the slowest month of the year.
It's a month where good operators take the time to re-evaluate, update their menu and plan features and promotions for the upcoming year.
So do that now!
I know it's hard to plan when you don't know what restrictions are coming next. But the reality is, things will loosen up.
Although life may never go back to normal, people are craving the dine-in experience. It is one of the first sectors that will see massive growth.
Will your restaurant be ready?
Trying to separate yourself from the competition using food alone is not enough.
With quick-serve and fast-casual concepts coming into the market, producing excellent quality food, shorter wait times, and at less of a ticket price, your full-service restaurant needs to market something more than just great food.
In the book Traction, Gino Wickman explains how you need to establish three uniques as part of your marketing plan.
Showcasing these items makes it clear to new guests what they can expect from your restaurant experience and keeps your messaging clear.
Your Three Uniques: These are what make you different, what make you stand out and what you’re competing with. If you line yourself up against 10 of your competitors, you might all share one of the uniques. Some of you many even share two, but no one else should have the three you do.
Once you have a clear understanding of what makes your restaurant unique, focus on marketing only those items.
