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129
COST EFFECTIVE MARKETING FOR RESTAURANTS, BARS AND CAFES
Marketing food and beverage operations is a specialized area and you can waste a lot of money if you don’t get it right. You can improve your chances of success dramatically if you follow the guidelines set out in this workshop. It is a practical blue print of what to do and what not to do, and is based on those life experiences our presenter has gleamed from 12 years involvement in the hospitality industry.
Examples of topics
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Who to market to
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The most cost effective promotional tactics for restaurants, bars and cafes
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What to use for your marketing message
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How much you should be spending on promotion
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How to determine if your marketing is effective
130 ADVANCED MARKETING FOR RESTAURANTS, BARS AND CAFES
This workshop focuses on promotional tactics that you can use to really stand out from the crowd when promoting your hospitality business. It uses plenty of real life examples that have proven to be effective in successful establishments throughout New Zealand. The workshop also identifies important trends occurring in the hospitality sector.
Examples of topics
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Promotions that work!
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How to run promotions that don’t cost you a cent
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How to maximize sales through loyalty schemes
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How to market to tourists
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Do dine out guides work?
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Should you have live entertainment?
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Industry trends you need to know about
131 HOW TO MAXIMISE PROFITS IN RESTAURANTS, BARS AND CAFES
Making money in the food and beverage industry is harder than most people think. On the surface it looks straight forward but in reality most small F&B operators only average 3% profit on turnover. This workshop provides you a checklist of all the things you need to do to maximize the profit from your turnover. It is a practical blue print of what to do and what not to do, based on our presenters 12 years experience in the hospitality industry.
Examples of topics
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Food and beverage costing targets for a la carte, cafes, bars and smorgasbords
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How to achieve these costings
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How to keep your wage costs and fixed costs down
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What is an acceptable profit for your business and how to achieve it
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How to use your profit to maximum advantage.
132 SURVIVAL TACTICS FOR RESTAURANTS, BARS AND CAFES
Some operators in hospitality make a reasonable profit. Many don’t however, and these operators are often stretched to the limit in terms of finances, time and energy. It’s not due to a lack of motivation, usually it’s just a lack of experience and knowledge. This workshop reveals over 200 tried and proven ways to run your business more efficiently, effectively and profitably. The workshop is based on our presenter’s experience of starting a restaurant/ wine bar from scratch and growing it into an award winning business with a $1,00,000 pa turnover within two years.
Examples of topics
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10 ways to increase your turnover without spending a cent
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The minimum financial information you need to survive
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How to win the rent battle with your landlord
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How to create staff that love your customers, and YOU!
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How to turn unhappy customers into your best advocates
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How much borrowing can your business sustain
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How you can safely put your prices up and make more profit
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How to learn from your
competition
133 INDUSTRY BEST PRACTICE FOR RESTAURANTS, BARS AND CAFES
Are you unsure if you are you running your Restaurant/ Bar/ Café/ Hotel as profitably as it could be? Are you curious as to what successful hospitality operators are doing? Do you wish you had a checklist of the things you need to do to operate a successful hospitality business? If you answered yes to any of these questions you can relax. This workshop will provide you the answers in the form of a “Best Practice” checklist. These are a series of initiatives that have been trialled by successful hospitality operators over the years, and are known to be the essential ingredients to running a successful hospitality business.
Examples of topics
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The 6 key factors for success in hospitality
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The importance of a sustainable competitive advantage
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Seasonality strategies
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How to increase spend per person
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How to upskill and motivate your staff
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Pricing, marketing and distribution strategies
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How to collect and use customer feedback
MARKETING
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