Customer Reviews

Restaurant Marketing for Owners and Managers (Wiley Restaurant Basics Series)

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I have two issues with this book: First, the information is far too basic to be of use to anyone with even minimal restaurant and/or marketing experience. For instance, the authors use highlight boxes to define ultra-basic terms like "discount pricing" (even the definitions are obvious: "pricing ... to generate more customer traffic.")
The second problem I have is that the authors and publisher misrepresent what this book is about. If you look at the chapter titles, this book is nothing more than a simplistic how-to-open-a-restaurant book - yet they are selling it as a marketing guide for owners and managers.
Here's some examples of chapter titles - Does this sound like an oversimplified start-up guide?
Chapter 1: What am I getting in to?
Chapter 2: Location: Where am I going to put his place?
Chapter 4: Who are my customers?
Chapter 5: Menu Development
Chapter 6: How much do I charge for this stuff?
Unless you have zero business know-how and absolutely no restaurant experience this is DEFINITELY a book not to waste your money on.

Restaurant marketing is ever-evolving and it takes staying on top of the latest restaurant marketing ideas and strategies to stay ahead of the competition. I recommend this book. Also visit www.quantifiedmarketing.com

This is a complete and comprehensive book, outlining and explaining every important detail or owning/managing a restaurant.
There is no other book available with the information this book contains. It is up to the minute with the newest technology available to the business.
If there is one book to get on this subject, this is it.