Answers
restaurant, café, and bar management questions & answers
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Marketing & Promotion
Why do some restaurant promotions fail even when the food and service are good?
Some restaurant promotions fail not because the food or service is poor, but because the offer, timing, or communication is misaligned with the target audience. A good product alone does not guarantee a successful campaign. Promotions must be strategically planned, financially sound, and clearly communicated to generate real results.
How can a restaurant measure whether its marketing efforts are working or wasting money?
To measure whether its marketing efforts are working or wasting money, a restaurant needs to connect each campaign to a clear business result, not just likes or views. Track a few simple numbers consistently (such as cost per reservation or cost per order) and compare them to what you spent. If you can’t tell what a campaign produced in bookings, orders, or repeat visits, treat it as unproven and improve tracking before spending more.
What should a restaurant focus on first when building a marketing strategy from scratch?
When building a marketing strategy from scratch, a restaurant should first define its target customer and clarify its core positioning. Before investing in promotions or advertising, it is essential to understand who the restaurant wants to attract and what makes it a compelling choice for that audience.
How do restaurants decide which marketing channels actually bring in new customers?
Restaurants decide which marketing channels actually bring in new customers by tracking where guests come from and measuring which channels lead to first-time visits. They use data such as reservation sources, promo codes, online clicks, and direct guest feedback to identify which channels consistently generate new, paying customers rather than just visibility.
