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Monday 14 October, 2024
In order to run a financially successful restaurant business, marketing efforts are not just crucial to attracting new customers but play a critical role in turning first-time guests into loyal regulars. In an ideal world, restaurateurs would have unlimited resources to reach thousands of new guests each day that would fill their dining rooms and they would serve them all flawlessly. But in the real world, resources are limited. Maximizing time, talent, and financial resources is critical to a restaurant’s profitability and longevity.
Learn from experienced restaurateurs and marketers about how you can improve the value of your restaurant assets and improve the bottom-line.
Classes:
- Creating a concept for your Restaurant
- How to Market your Restaurant – by Mark Shrives, Marriott APAC
- Best Practices in Distribution
- Marketing Automation made easy – by Puneet Mahindroo, Restaurateur
- The Restaurant Strategy Toolbox – developed by Prof Sherri Kimes, Emeritus Professor at Cornell University
- Competitive Analysis & Guest Experience
- Revenue Management concepts
- Menu Design & menu Engineering – developed by Sherri Kimes
- The role of data analytics in Restaurants
- Bringing it all together – Commercialising your Restaurant
- 1-full day of classes
- 6-hours training time
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