"To protect the public names and dates" Here we go again, it must follow the internal hierarchies of Trip Advisor giant. My client Pizzeria Ristorante Gambrinus Crevoladossola of reporting by a customer sees the page that is "forced" by the words CLOSEDOr activities closed. (more…)
The pros and cons about using the tablet as menu
The tendency of high-end restaurants medium is to take the tablet from the staff room but pushing us even further, using it as a menu and wine list. Many argue that customers are enticed in purchasing specialties with tablet compared to those that run a traditional paper menu. This could be true only if the proposals are made to work of art.
Open a restaurant Vegan
In Italy, from what we could see there are few restaurants vegans working properly, many instead propose inedible dishes. The vegan restaurant should not be a local from purgatory, a restaurant or bar to be avoided. (more…)
The photographic image
The photographic image of the restaurant is the most effective means of communication to acquire new customers and the only solution is to rely on a professional photographer.
Think about it, you have spent money and energy to create your restaurant, why not finish it now, why limit .. To save 500 euro, out of laziness or simply because have not yet understood the potential of this medium. (more…)
The restaurateur forced
In our marketing career management we encountered different types of managers, some recoverable, some not. Among the unrecoverable according to us the "forced" category are causing more damage in absolute terms, we say that if they play on a par with the incompetent, but the incompetent with the right training and passion can improve the forced no, deteriorates time. (more…)
Countering the copy of the restaurant
We often have to face on behalf of our clients unfair competition, a copy of which is identified in a model or an idea or worse a name or winning brand. Copy is always a practice "normal", all copying or rather "take inspiration" here and there. This malpractice is universally accepted, but when it is at risk a typicality and uniqueness then we must intervene, of course when it is copied to the brand need a legal action but when copied the typical then we must (more…)
We do not need
I quote here disarming a meeting with a customer, farmer, cheese maker and farm. It is understood that a good trade, and never give up the NO can be played to the end in our favor, unfortunately I am not a good seller, so our brief conversation ended badly for both, but especially for the producer. (more…)