ADVERTISING CAMPAIGN: VIA WEB, OFF LINE OR PASSAPAROLA?


Changes in consumer habits allow new businesses to promote themselves aggressively and competitively without spending capital.
Among the tools that the web offers to advertise a restaurant, often at reduced costs, there are banner ads, ads, e-mail marketing, review websites, social media and many others.First of all it will be essential to create a website dedicated to your restaurant and the facebook page.You will need to make sure that it is well positioned in search engines.Moreover, it is intuitive and functional for the user, who has a graphic and a captivating layout and finally that enhances the strengths of the restaurant.
To be more performing it will be important that the website is compatible with different devices in addition to computers such as tablets and smartphones. For the facebook page everything will be simpler.

It is important to integrate a presentation of the restaurant and its history, the menu in digital format.

This system allows you to make reservations directly online and to periodically publish photos that enhance the location and dishes served.

To make the website of the restaurant more visible on the web, you can rely on one of the many advertising campaigns such as AdWords on Google.

If advertising campaigns and the creation of a website have costs, it is completely free to advertise and promote your restaurant on social media with texts, photos and videos.

Being present on all major social networks (Facebook, Instagram, TripAdvisor, etc.), especially on those most used by your target, will be crucial.

 

The second type of advertising to promote and launch your new restaurant is offline advertising.

Advertising flyers (maybe with a coupon or a discount);

insertions in newspapers and magazines (both in the sector and in small local publications and therefore with a target of customers residing in areas adjacent to yours);

billboards (strategically positioned even on the road)

advertisements on the radio, etc.

And finally, less immediate but also more effective advertising is the word of mouth of satisfied customers.

The key thing then will be to finally succeed in the intent (not easy) to make your customers go away fully satisfied. In this way you will acquire over time more and more customers and an increasing number of loyal customers.

How to open and manage a restaurant’s facebook page

The web is now one of the main promotion and sales channels. For this reason, whoever manages an activity must necessarily think about their digital presence, structuring a website and maybe even opening a facebook page.

In particular, through these channels and social media, you could increase your customers and make yourself available to a new market share. Facebook pages, for example, are an excellent tool for retaining customers and acquiring new ones. Furthermore, opening them is very simple. All you have to do is follow the instructions provided by the same platform and in a short time you will have the facebook page of your restaurant ready to be managed.

At this point, however, the hardest part arrives. Managing a facebook page in a winning way is in fact anything but simple and obvious. We need a real marketing strategy, which must be carefully planned and entrusted, if possible, to experts in the sector.

Download ristomanager and find out how to best manage your restaurant!

How to open and manage a restaurant’s facebook page: what not to do

Between optimal management and bankruptcy, the border is very thin and sometimes a small mistake is enough to compromise the image of the business forever. If in fact gaining a good online reputation is very difficult and requires time and dedication, to ruin it is enough a badly managed response to the negative review of a customer. Before identifying the golden rules for managing a restaurant’s facebook page, let’s see  the mistakes that should be avoided.

Publish irrelevant content

It may seem obvious but it is not at all. Often, in fact, especially if the Facebook page is entrusted to people who are not properly trained, it is easy to come across publications that concern the owner’s personal interests, irrelevant events and other information that has nothing to do with the activity. In these cases it is difficult to distinguish the page from a personal profile and what will emerge will be only a lack of professionalism.

Publish rarely

Managing a Facebook page is an activity that requires time and dedication and that can not be limited to the occasional publication of content. Of course we must not fall into the opposite error, but keeping the page updated, with 2-3 posts per week, is essential to not lose the interest of fans.

Cancel negative comments and do not respond to reviews

One of the thorniest aspects of managing a Facebook page, especially if it is a restaurant, is that related to reviews and negative comments. In these cases, it is good to count to ten before responding. An impulsive response, and therefore poorly managed, is in fact a sign of touchiness and denotes only a lack of professionalism on the part of the restaurant and its staff. The advice is to plan standard responses in which the restaurant takes responsibility  and responds with criticism to customer requests.

How to open and manage a restaurant’s facebook page: 3 golden rules

After identifying all the possible mistakes that could damage the image and reputation of the restaurant, it is also important to know the golden rules to better manage the Facebook page of your restaurant.

Create an editorial plan

The editorial plan is a tool that allows you to create a programmable content grid that is always available to keep your page active and to retain your customers. This way you will avoid occasional and irrelevant publications. Of course, your ability will be in identifying those contents (photos, links, etc.) that can attract and engage the users of the page better.

Create and manage advertising campaigns

The creation of an ad hoc editorial plan will also include the promotion of the page through the creation and management of advertising campaigns. To do this you can rely on the tools ,available by the same platform, the Facebook ads. In this way, you can reach more people, increase your community and even get a few more bookings.

Create a space for managing comments and reviews

Finally, one last golden rule is to create a sort of space with all the indications to respond to possible criticism and reviews in a cordial manner. In this way you will contribute to improving the image of the restaurant, showing availability and professionalism, qualities much appreciated by customers.

HOW TO OBTAIN THE MICHELIN STARS


It is well known that Michelin stars are the highest aspiration of all the chefs and restaurateurs of the planet.

Seeing the name of your restaurant appearing on the guide is synonymous with quality and excellence, not to mention customer feedback.

Going back a few decades, we find ourselves in Clermond-Ferrand in France, in the leading company of tire production, the founding brothers: Édouard and André Michelin, had to find a way to guide motorists during the trip, and so they have thought of a guide that contained the reviews and advice on where to eat, stay overnight etc. it is an important recognition that was and still is assigned by the inspectors, evaluating the kitchen, the location, the chef, the service, the cleaning and many other factors.

In 1900 the first issue of the Michelin guide was published.

To appear in the guide with the prestigious symbol next to it, you need to get at least one star from the inspectors, which indicates an excellent cuisine, which can be both traditional and range in the creativity of the Chef. When the second star arrives after the first one, the restaurant reaches very high levels, at the threshold of perfection obtained with the third star, the highest recognition, the crème de la crème. In short, the main features are as follows:

 

very good cuisine in its category.

 

 excellent cuisine, deserves a detour

 

exceptional cuisine, worth the trip

The process begins with the inspector who, sitting at the table in the restaurant, orders from the menu, opting for a culinary experience that allows the overall assessment of the work of the Chef and his whole brigade. Starting from the presentation of the dish, very important, (even the eye wants its part), to continue with the flavors of the dishes, the balance of the ingredients, the technique of preparing their quality and the ability to  cook and  to create a union unique and unforgettable. Then we move on to the evaluation of the approach with the clientele, namely the professionalism of the service, the selection and the right combination of wines, the atmosphere of the room, the furnishings, the location, the quality / price ratio. leave the mark.
Each plate is evaluated according to the following parameters:

Product quality
Preparation technique
Balance between the ingredients
Creativity of the Chef
Every point on the list receives a vote, here we do not speak of stars but of, forks, ranging from 1 to 5, considering all the elements that we talked about before.

If you are a restaurateur, we can give you the advice to buy the last guide, for the new one you will have to wait until next month, November 16th, and  to start examining the starred restaurants in your area, try them and try to learn. Analyzing the competition, or perhaps it is more correct to say, who made it is fundamental.

The second tip is to invest in your business, change furniture, modernize and keep up new with the times. It is better to buy  an architecture book and redo the furnishings, to select the best staff you can find, travel around the world and get the best out of many different cultures. Start this research to make your restaurant one of a kind, and with dedication and perseverance the results will come.

For the new edition of the guide, the eyes are focused on the famous chef Carlo Cracco, who last year spoke because he lost a star, and he has moved his restaurant in the Vittorio Emanuele gallery in Milan. In less than a month we will find out that  next to the name of its restaurant “Cracco” another star will appear, or maybe two, in order  to reach the maximum prestige.


Even young people are taking their space, in one of the previous articles, we interviewed Chef Isabella Potì, who with his partner Floriano Pellegrino, also Chef, brought the restaurant “Bros” in Lecce to high levels, achieving a reputation , which at this time was  among the most quoted for obtaining the first star.


Italy, in 2018, has 356 recognized stars, occupying the second place in the world after France.

Top 10 Trattorie and Restaurants in Lazio

Over time, Roman cuisine retains its preparation simplicity, its raw flavour and its usage of high quality local products. Many typical dishes such as fragrant roasts, “la pajata”, “le puntarelle”,  artichoke were born from Italian cooking basics. These are everyday recipes, orally passed down through generations ,that takes inspiration from Italians traditions. From dish to dish, from treat to treat, today Romans cuisine is healthy, tasty, simple and a huge example of creativity.

There are plenty of “Trattorie” in Roma, especially in its wonderful district “Trastevere”. Otherwise if you love suburbs,  places nearby such as lakes of Bolsena and Bracciano offers a mix of traditional and modern atmosphere.

Taverna Trilussa (Trastevere – Roma)

Taverna Trilussa it the typical Romans Transtevere Restaurant. Some says that Fatima’s Third secret is the recipe of “ravioli mimosa” cooked in this location. You eat directly from the pan. Its “trittico” dessert is flavoursome. You should make a reservation for it as soon as you sit down because it could end very fast. Necessary booking request whit a medium price of 50 €.

Antica Osteria Rugantino (Trastevere – Roma)

Excellent preparation of the most traditional Italian dishes. Want to eat artichoke even if it’s not the season? Want some “puntarelle”? just ask and you’ll get satisfied. Tradition without compromise in a well looking place merged with the magical Trastevere atmosphere . Good Stuff.

Checco er Carrettiere ( Trastevere – Roma)

This is the typical Transtevere Restaurant that draws your attention due to its casual, row and welcoming atmosphere. A traditional kitchen placed in a folksy building with a little garden that offers to the customers Roman cuisine: tasty “Pasta alla carbonara”, the best I’ve ever eaten, as well as artichoke “alla Giuda”, good homemade wine and good desserts. The only flaw was the waiting service: staff wasn’t enough kind with the exception of the owner. Good quality/price ratio.

La Scala in Trastevere (Trastevere – Roma)

The Waiting service is careful and friendly. Its quality/price ratio is absolutely fair compared with the other restaurant of Trastevere. Usually it’s not so crowded but it’s hard to say why.

Ai Bozzi (Trastevere – Roma)

This restaurant is located in the backside of Viale Trastevere so it’s not that easy to find a place to leave your car. Those who wants to eat in this district knows it well but don’t get mad, you can park your car nearby in the Lungotevere parking zone. Let’s get on the point. How about Food? Flavourful Fish starter, we can define it original and made of excellent raw ingredients. Waiting service warm and kind.

 

Lazio is not Roma. The region stretch from Viterbo to Gaeta and each town or city has its own distinctive trait, It’s worth to visit them. Without any doubt you wont forget Romans rude speech style and it’s magical atmosphere.

Osteria la Francigena (Bolsena)

Rustic and warm restaurant enclosed with stone walls. Well decorated tables are combined with a warm and friendly waiting service. Tasty food and fair prices are the hub of this activity. The dessert is good too. The only flaw is waiting service, they should be a bit more professional.

Sapori di Gaeta (Gaeta)

This restaurant offers only Gaeta’s traditional dishes, such as “Tiella” waited in different ways. You can eat in the little restaurant, with few tables, or you can take-away, the dishes they prepare last 24 hours. In my humble opinion is better to eat it as soon as you can. Fair price after all.

Da Amina (Civitavecchia)

Flavoursome Dinner and warm welcome. I don’t know what to say, it seems you are in your house but you let some skilful chefs to cook for you. Exquisite food, very good on time waiting service and fair prices. You can’t ask for better restaurant, if you go one time you’ll certainly come back!

Il Caio (Orvieto)

Pleasing place discovered located few Km from Orvieto. Generous launch full of dishes and dishes full of food. Waiting service friendly and helpful.

Antica Taverna (Viterbo)

We have found this restaurant thanks to some friends, they said it was a really good one, ad it is. It’s a homemade Restaurant that offers really good food. The portions are huge, and both main course and second plate are lush. Dishes with truffle are exquisite. Prices are fair and waiting service is professional and friendly.

Top 10 Trattorie And restaurant in Puglia

Puglia with its 700 km of breathtaking shore and it’s 300 km of both green valley and hillocks, offers flavoursome food made of excellent fruit and vegetables, fresh fish and genuine bovine and sheep meat.

In the area named “Tavoliere delle puglie” there is an ancient tradition about fruit, vegetables and meat. There are a lot of restaurants where you can taste local products, with a farm-to-table production, that comes directly from the manufacturer to the customer.

Restaurants in Foggia

Piccola Osteria km Zero

Excellent cuisine, products are always fresh and comes from the neighbourhood moreover they are wonderfully cooked. We find original the idea of a variable menu coherent with the usage of farm-to-table products. Fair prices.

Ristorante Grand’Italia

Its simple cuisine enhance the taste of dishes, light and delicious. Moreover after eating a lot, the lightness of the meal helps you stand up easily, without feeling upset.

Ristorante Braceria Aurora

Homey and friendly location, excellent for those who want to taste a great “Tagliata” or some tasty tuna fillet cooked on embers. Started in 1950 it’s symbol of tradition and professionalism.

Restaurants in Gargano

Moving throw Gargano, in Peschici we found Trattoria Bar Costamarina. Spectacular location with a terrace that offers a breathtaking sea view. Waiting service was professional and polite, talking about food fish dishes were tasty and generous.

While Hanging around in Vieste we found Skipper, a restaurant with wide glass walls that allowed us to admire the astonishing sunset on the sea port

Restaurants in Bari

If you find yourself 1 or 2 days in Bari I suggests you to have a meal in “Le Giare Ristorante” restaurant. It’s like a voyage across authentic and intense taste of land and sea originated by the experience and the flavoursome cuisine of chef Antonio Bufi.

La Pesciera offers different food such as shellfish raw or cooked, fish-fry, fresh baked fish, tartare and sushi-roll. Excellent and premium oysters combined with Champagne close the circle.

Restaurants in Salento

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In Salento you can find excellent restaurants where the tradition wisely taught to combine fresh fish, such as famous Gallipoli’s “Schiuma di mare”, with fruit and vegetables that this wonderful land offers.

Dall’antiquario (Lecce)

Before even taste traditional well cooked food you should observe the details and the style of this location, unique in its genre. Everything in Salento is different, each place is a discover.

Osteria Briganti (Gallipoli)

It offers interesting and tasty dishes, waiting service is warm and polite, the location is pleasant, it offers fair prices, it’s absolutely the place where everyone would like to have dinner.

Osteria del Vico (Gallipoli)

Excellent restaurant set in the historical center of Gallipoli. It’s best dish is the starter, suggested to me by the owner, made up of 6 small portions. They always serve fresh fish.

Food storytelling: engage and build your loyalty

Storytelling is the ability of a brand to engage and excite the consumer by creating and telling a story. This story can talk about the product, its creators, or even tell the life of the consumer himself. Whatever you’re talking about storytelling, the important thing is to capture the attention first and then the heart of the beholder.

The intent is to arouse strong feelings – surprise, emotion, joy – telling the story of the activity and to those who are part of it. This helps the brand to establish a privileged link with the consumer, who becomes aware of details and anecdotes that will make him feel a participant and not just a recipient of the narration.

Food storytelling: what to tell.

First of all, identify what you want to tell and what customers want to hear. The options are many: you can tell the story of your family, where the name / logo of your restaurant is born, how you choose your dishes and ingredients, what are your ambitions and so much more. Get Creative.

At the same time, consult the web (specifically reviews on Trip Adivsor, Facebook, etc.) to see what is the trend of customers who frequent your areas.

If your business is located in a historic district, your customers expect a restaurant link with the local tradition: tell them about your origins, your choice of location, and so on.

Storytelling is a type of versatile and customizable advertising campaign that can permeate much of the communication of your business. The important thing is to be able to involve the loyal customer and intrigue and fascinate the potential new consumer.

 

If your restaurant offers excellences (from craft beers, to the dish with this ingredient, to pizza with special grains, etc.), do not forget that those who choose you probably do it because they have read about you online. Tell us about your specialties to those who still do not know you or who wants to talk about you in a post and share it on social media.

It does not matter if you do not have a legendary story behind your back: emphasize the values ​​you want to convey in the narrative.

Focusing on values ​​rather than on the actual history of the venue should not, however, make your storytelling a foregone conclusion. Even everyday life can be effectively self told with transparency and sincerity and with a language appropriate to your recipients.

How to make food storytelling online and offline.

On social networks, for example, the story can be told episodically through a series of publications of images and texts that enhance, post after post, your origins, your characteristics, your mission. An advice:should  contents better than pointing to short texts as long as they are incisive and effective images. To avoid the long , verbose and tiring posts.

A local, however, can also be told off the web. For example, with short emotional and / or captivating texts printed on tablecloths, napkins or walls of the room. They will take hold on who enters and consumes. You can also make storytelling on the same promotional material (such as flyers or posters), and finally also on the menu. Speaking of “menu” have you ever thought of giving the dishes the names of your staff, the streets of your neighborhood or anything else you characterize and identify?

Unleash your imagination and have a good storytelling!

How to advertise on Facebook for your restaurant

Facebook is becoming more and more a window for advertising: discover how you can use it to make your restaurant wellknown.

Things to know about using Facebook for advertising purposes:

– Facebook pages are indexed by Google as  traditional sites: the potential customer will have no trouble finding you by typing the searching engine;

– Facebook is a fast “pocket” sharing and communication system: you can also update your page via your mobile phone – for example, you can photograph the dish of the day, use filters to improve the shot and publish it instantly – and just as quickly respond to any requests or comments from users, even if you are on the move and not in front of a PC;

– you can achieve excellent results without paying any amount, but if you want to upgrade the tools at your disposal you can also invest in post sponsorships or page promotion, depending on your needs.

How to advertise  your restaurant on Facebook  :

The starting advice is always to create a page rather than a profile: the likes are more immediate than friend requests and moreover, while the number of friends is subject to limitations and there is a risk that Facebook will notice that the profile corresponds to an activity instead of a person, the number of fans on a page is unlimited.

Suggest your page to your friends and invite them to do so with their contact list in turn. If at first you are interested in making yourself known, you can also make a small investment to bring new likes to your page, but remember to target the public to whom you want to advertise: define age, interests and geographical area in the first place.

Create interesting content for your page. Users use Facebook especially to entertain themselves. For example, a video in time lapses showing a dish, the menu of the day with appealing graphics, interesting quotes on the world of cooking combined with images, a shot in which you present your team at work, and so on .

Engage the audience. You can create a survey in which you ask, for example, what course they would like to find in the menu or which variant they prefer for a plate, giving them a couple of options. If you receive positive reviews, do not forget to highlight them: it is as rewarding for your business as for the customer.

Finally, you can create an “Action” button that refers to your restaurant’s website, or invite them to register for your newsletter, reserving a new promotion (like a coupon for your restaurant), that will take them to visit you for first time.

Avoiding negative reviews

Your customers are your best friends, they pay your bill and your paycheck. That’s why when they leave your room they have to go away happy, satisfied, with a full stomach but above all with the desire to share this moment of joy.

The reviews are the focus of every restaurant business, there are many sites and apps that collect the testimonies of those who choose you at every lunch and dinner.

Before you call to make a reservation it is very likely that your potential customer will do a quick search on Google, Trip Advisor, Facebook, etc. to read how to eat, what services you offer and much more.

Do you know that one of the most influential parameters for the reviews is the speed in taking the orders?

Leaving hungry customers to dream the dishes written in the menu is seen as a sign of disinterest and we absolutely must make this happen.

A negative impression leads to writing a negative review, which may be why a potential customer abandons the idea of ​​booking in your room and keep looking for another place.

How can you avoid this catastrophe?

If you integrate RistoManager into your work cycle, you will make customers happy and your employees more satisfied.
Choose the right method:

– If you are a traditional restaurant, where the waiter comes to the table and pen on a white sheet the command, maybe it’s time to save paper (you will do good to the environment) buy a tablet to be used by  your employee.

– If instead you love automatisms and all that is iTech you use the tablet directly to customers. They will be happy to be able to use the “instrument of power” to order and make all the changes they want on their plate, without seeing the annoyed and confused face of the waiter.

 

You can download FREE RistoManager from our site, continue browsing our blog to read many other strategies to avoid negative reviews!

Food marketing: how to understand the needs of customers with the target.

Here are hundreds, perhaps thousands of available data sources, disconnected from each other. Since there are no standard data aggregation systems in the industry, it is necessary to understand how each source leads to a complete vision. If you are looking to get a clearer picture to understand the customers of your business, a complete analysis of the available data can be fundamental to understanding which direction to take and make more informed decisions.

Understanding customers is the basis for the success of each activity

At the 2015 Innovation Summit in Catering 2015, Elena Battista, vice president and head of customer relations at Fishbowl, shared the importance of finding the truthful data, which allows us to understand customers, who they are, at what stages of life they are literally where they are right now. Meeting the most loyal customer segments can lead to deeper ties with customers and more work for you.


Going more specifically, Battista said that “[Fishbowl] believes you should aim for no more than five to eight segments, so you can “adapt your message and personalize it for them.

Through cognitive analysis of customers, Fishbowl has recently helped a large chain of sports bars to identify the main mistakes in its marketing. Before confirming a profile of their main customer, the chain in question believed that their primary customers were predominantly male, aged 18 to 45, single and childless, with a gain of about $ 60,000 per year , passionate about sports, specifically football, and used Facebook, Twitter and Instagram. To create a pleasant environment for this type of customer, the chain spread a certain variety of music, including the Top 40, country and hip-hop.

By collecting first, second and third-hand data, scouring the Web and connecting actual transactions with customer data, Fishbowl found that the “real customer” in the chain was predominantly male, aged 35 and 60, married with children and had an income of about $ 100,000 a year, did not listen to any sports radio station, played golf, and used Facebook, LinkedIn and E-club.

With this new information, the chain has repositioned its brand, focusing more on sport in general, rather than on specific sports, and appealing to families. They also started advertising on financial, news and travel websites, and started sending classical rock music, when they knew that most of their most loyal customers went to their clubs. After implementing these changes, restaurant guests stayed longer and started spending more money, indicating that they enjoyed their experience.

Battista stressed the value of collecting truly usable data; data collection as an end in itself is not useful for commercial activities.

“Success in the near future does not only include the use of technology; it’s about having the ability to extract the right data, find ideas and act accordingly, “said Battista. “To find out what data is most useful to know for the sake of your restaurant, make sure you have the right skills – through your staff or through external partners.”