The ability to put together a successful marketing campaign should be achievable for restaurants of every kind – not just those with deep pockets.
Whether you’re a smaller restaurant, one that’s just starting out or you’re struggling and in need of reinvigoration, the aim of this guide is to give you the tools you need to put yourself on the map.
The reason you’re here is because you know you need to make some changes to the way you market your restaurant, in order to enhance its popularity and subsequently also increase the foot fall to your venue. In some cases, your marketing plan might just need a few small tweaks here and there. For others, it might be more about trying out some brand new ideas or perhaps even a complete overhaul of your strategy.
In any case, by the time you reach the end of The Clear Guide, you’ll know exactly which tried and tested tools are right for your restaurant. Apply these properly and you’ll begin to see your marketing efforts have a positive impact on your restaurant’s reputation and your bottom line.
As well as providing you with advice and ideas, the guide also includes downloadable templates and examples to help you put your plans into action.
Who this course is for:
1 sections - 11 lectures - 01:04:46 total length
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I started in PR in 2005, so have over 15 years of hospitality communications experience; by 2011 I co-owned my first agency which I sold 7 years later. I then set up my second agency Clear Communications because I wanted to spend more time working with restaurants where I can make a meaningful difference.
I love it when I can help a previously struggling restaurant get more customers, or help put an older restaurant back on the map.
My experience includes everything that’s connected to hospitality, really. Michelin starred restaurants, pop ups, venues, events, even wine storage solutions. You name it, I’ve done it.
I’m passionate about PR but the one problem with the industry is that doesn’t serve everyone it needs to because it’s not always affordable or accessible for new, smaller or struggling restaurants. And that’s very the reason why I’ve created the Clear Guide – to help a larger number of restaurants that I’d ordinarily be able to.