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Editorial Reviews
Product Description
The complete guide to marketing for restaurant managers
How do I market my restaurant to prospective customers? Do loyalty programs really work? How do I communicate with my local newspaper to get the biggest "bang" for my marketing buck? By providing specific tools and methods tying marketing theory to practice, this concise, easy-to-use book provides restaurant and foodservice managers with answers to these marketing questions and many more.
Part of the Restaurant Basics Series, this hands-on resource offers a variety of material that is applicable to the day-to-day operation of a foodservice business, including strategies linking the location and design of a restaurant with its menu and pricing, as well as guidance on how to imple-ment a marketing plan and budget.
Patti J. Shock (Las Vegas, NV) is Associate Professor and Chair of the Tourism and Convention Department of the William F. Harrah College of Hotel Administration at the University of Nevada, Las Vegas. John T. Bowen (Las Vegas, NV) is Professor in the William F. Harrah College of Hotel Administration at the University of Nevada, Las Vegas. John M. Stefanelli (Las Vegas, NV) is Professor and Chair of the Food and Beverage Department of the William F. Harrah College of Hotel Administration at the University of Nevada, Las Vegas.
How do I market my restaurant to prospective customers? Do loyalty programs really work? How do I communicate with my local newspaper to get the biggest "bang" for my marketing buck? By providing specific tools and methods tying marketing theory to practice, this concise, easy-to-use book provides restaurant and foodservice managers with answers to these marketing questions and many more.
Part of the Restaurant Basics Series, this hands-on resource offers a variety of material that is applicable to the day-to-day operation of a foodservice business, including strategies linking the location and design of a restaurant with its menu and pricing, as well as guidance on how to imple-ment a marketing plan and budget.
Patti J. Shock (Las Vegas, NV) is Associate Professor and Chair of the Tourism and Convention Department of the William F. Harrah College of Hotel Administration at the University of Nevada, Las Vegas. John T. Bowen (Las Vegas, NV) is Professor in the William F. Harrah College of Hotel Administration at the University of Nevada, Las Vegas. John M. Stefanelli (Las Vegas, NV) is Professor and Chair of the Food and Beverage Department of the William F. Harrah College of Hotel Administration at the University of Nevada, Las Vegas.
From the Back Cover
"Resourceful companies have these strategies and tactics in place, and the entrepreneur would be well served to employ them from the start."
–Bill Allen, Chief Executive Officer, Fleming’s Prime Steakhouse & Wine Bar and Roy’s Restaurants
–Bill Allen, Chief Executive Officer, Fleming’s Prime Steakhouse & Wine Bar and Roy’s Restaurants
"The authors have done a great job of encapsulating . . . the ideas, issues, and ‘how-tos’ in order to develop and maintain a marketing campaign that has a high return on investment to the foodservice operator."
–Rob Grimes, Chairman, Accuvia
"It flows beautifully and brilliantly and avoids . . . the obfuscations that litter so many books . . . in the industry."
–Stephen Michaelides, President, Words, Ink., former editor of Restaurant Hospitality
Restaurant Marketing for Owners and Managers provides a concise treatment of how to use marketing to create a successful restaurant. Helpful in the day-to-day operations of every restaurant, this practical guide:
- Ties theory to practice, complete with tools for implementation
- Discusses how to develop a menu based on a restaurant’s location and design
- Illustrates how to create a marketing plan and budget
- Provides checklists and real-world examples
The Restaurant Basics Series provides restaurant owners and managers with expert advice and practical guidance on critical issues in restaurant operation and management. Written by leading authorities in their respective areas of expertise, these easy-to-use guides offer instant access to authoritative information on every aspect of the restaurant business and every type of restaurant–independent, chain, or franchise.
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Inside This Book
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First Sentence:
Marketing gives life to your restaurant. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
local area marketing, restaurant marketing, catering menus, average check, logo merchandise, typical guest, foodservice industry, restaurant operators, trading area, pricing procedures Key Phrases - Capitalized Phrases (CAPs): (learn more)
Taco Bell, Las Vegas, Nation's Restaurant News, Hard Rock Cafe, Gazelle Systems, Mother's Day, Olde San Francisco Steakhouse, Pizza Hut, Pizzeria Uno, Planet Hollywood, Taco Time, Yellow Pages, Burger King, Outback Steakhouse, Restaurant Hospitality, Thanksgiving Day, United States New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Marketing gives life to your restaurant. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
local area marketing, restaurant marketing, catering menus, average check, logo merchandise, typical guest, foodservice industry, restaurant operators, trading area, pricing procedures Key Phrases - Capitalized Phrases (CAPs): (learn more)
Taco Bell, Las Vegas, Nation's Restaurant News, Hard Rock Cafe, Gazelle Systems, Mother's Day, Olde San Francisco Steakhouse, Pizza Hut, Pizzeria Uno, Planet Hollywood, Taco Time, Yellow Pages, Burger King, Outback Steakhouse, Restaurant Hospitality, Thanksgiving Day, United States New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 8
books:
See all 8 books this book cites
1
book
cites this book:
- Service America!: Doing Business in the New Economy by Karl Albrecht on page 107, and Back Matter
- Restaurant Financial Basics by Raymond S. Schmidgall in Front Matter
- Restaurant Profits Through Advertising and Promotion: The Indispensable Plan by Tom Feltenstein in Back Matter
- Service Management and Marketing: Customer Management in Service Competition by Christian Gronroos on page 9
- Kansas City Chiefs (NFL Today) by Julie Nelson on page 185
See all 8 books this book cites
Books on Related Topics
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What Do Customers Ultimately Buy After Viewing This Item?
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44% buy the item featured on this page: Restaurant Marketing for Owners and Managers (Wiley Restaurant Basics Series) $22.80 |
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21% buy Restaurant Promotion and Publicity: For Just a Few Dollars a Day (Food Service Professionals Guide, Vol. 4) $17.95 |
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19% buy The Food Service Professionals Guide to Restaurant Marketing & Advertising for Just a Few Dollars a Day (Food Service Professionals Guide to, 3.) $14.96 |
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8% buy The Restaurant Manager's Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation 4th Edition - With Companion CD-ROM $50.37 |
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