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Secret Sauce - The Restaurant Marketing Podcast

We discover the ingredients of your Restaurant's secret sauce. SEO, Facebook, Twitter, emails, coupons, yield utilization, USPs, Menu engineering, direct mail, partnerships - there are many ingredients for creating your Secret Sauce and with the right Secret Sauce you can find more customers and turn them into repeat customers. We deconstruct the recipes, so you can increase increase turnover, increase profit and maybe decrease the amount of time you spend working in your Restaurant.
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Secret Sauce - The Restaurant Marketing Podcast
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Now displaying: August, 2016
Aug 29, 2016

We talk about our new Marketing Metrics dashboard, providing detailed information about customers, orders, bookings and Facebook.

We look at the Facebook ad grid, with Avatars and Benefits.  Who are the customers that you are looking for in your area.  If you think it is people who like your cuisine in your local area, you need to be a lot more granular to create marketing campaigns that really resonate with your customers.  This is breaking down your customer base into the specific niches.

We talk about Duncan Robertson from Duncan's Thai Kitchen.  

We go into the Avatars that we created for Rooster Burgers, our test Restaurant and discuss some of the benefits that we would provide those customers.  

We talk about some of the ideas to come up with innovative marketing campaigns that can dramatically increase the number of customers that they bring in, along with the segmentation options that are available in Facebook.  Plenty of interesting options that can really help you target new customers very effectively.

We look at how to take great photos for your Restaurant, quickly and easily that will help your create killer marketing campaigns and also be great content for your website.

 

 

Aug 23, 2016

We look at the steps that you need to take to create a quick and dirty Facebook marketing campaign to get an injection of cash for when money is tight.

First, we look at the new Loyalty discounts feature in our Free Restaurant OnLine Ordering system.

We look at the first Michelin Starred street food hawker.  His commitment to excellence is a really inspiring storing.  Have a quick look at the video.

What is the photo that you are going to use?  We talk about the cheapest way to get a decent photo of the food you need for emergency Facebook marketing.

What is the offer you should use and who will you targeting with it?  We look at some interesting targeting options that can work well with different types of offers.

How much should you spend in your Facebook Marketing campaign.

What are the best times to run the ads?

We also look at how to measure how well it has worked.

 

Aug 5, 2016

 We look at the reasons why restaurants fail.  To many Restaurants close, but we aren't talking about that kind of failure.  We are talking about the Restaurant owner or chef who don't have a Restaurant that is meeting the requirements of their personal plan.  

  • They are working too many hours.
  • They aren't making enough money.
  • They don't spend enough time with their family.
  • They can't take time out from the Restaurant for a holiday.

That isn't good enough.  Running a small business is hard and stressful and running a Restaurant is one of the hardest and most stressful types of businesses.  Let's look at ways that can cause failure and ways that you can avoid failure and start being successful. 

1. Cashflow, leases, cashflow, understanding the P+L and the profitability hospitality metrics that you need to focus on.

2.  How to be objective about your Restaurant.  How can you use open and objective information about your restaurant to make it better.

3. Lack of innovation.  There are so many things that can be done in the Restaurant, POS systems, marketing, ingredients, Menu.  If you aren't continually innovating, you will appear dated when compared to Restaurants uses the latest techniques and technologies.

4.  Fitout.  What is the ROI of the fitout?

5.  Poor marketing.  

6.  No marketing.

7. Poor Culture.  Culture is a soft topic, it isn't reported in the P+L, so a lot of the time it doesn't get the attention that it deserves.  It impacts you, your team and your customers.

8.  Menu Engineering.  We look at some great Menu Engineering ideas and how it works in a real Restaurant, like www.noisyoyster.com.au, where the menu is costed, the wait staff know wait to recommend.

9.  Poor or no concept or Restaurant USP.

10. Burn out.  It is a really tough game.  It takes a toll.  What can you do to get the spark back and the passion that will shine through in bring the customers back in?

 

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