By Derrek J. Hull, Blogger-in-Chief
The National Restaurant Association, in concert with LivingSocial, recently fielded a study to better understand restaurant operators uses and preferences for certain marketing channels and how consumers engage and respond to them. The researching indicates that online media vehicles – Websites, email, social media, and daily deals – occupy a rightful place alongside offline or traditional marketing channels and that effective use of online media can enhance a restaurant’s brand, grow revenue, and attract new customers. Online marketing efforts also easily provide what consumers say they want in restaurant marketing materials: personalized offers and savings.
“Our new research outlines the challenges and opportunities of both offline and online marketing to help restaurant operators find the ‘sweet spot’ for promotions by identifying what consumers respond to and how various messaging vehicles are perceived," said James Balda, Chief Marketing and Communications Officer of the National Restaurant Association.
Continue reading "Online, offline marketing helps restaurant operators find promotions "sweet spot"" »
By Derrek J. Hull, Blogger-in-Chief
Exhibiting companies at the recently wrapped 2012 National Restaurant Association Restaurant, Hotel-Motel Show in Chicago donated more than 41,710 meals to the Greater Chicago Food Depository (GCFD), resulting in nearly 5,000 more meals donated this year than in 2011.
"We are so grateful to the National Restaurant Association and Show exhibitors for their donations to the Greater Chicago Food Depository," said Kate Maehr, executive director and CEO of the Greater Chicago Food Depository. "These donations are especially important as we serve 77 percent more people than we did four years ago."
NRA Show 2012 exhibitors donated a total of 55,614 pounds of high quality, nutritious surplus food products, which provided nearly 42,000 meals benefiting men, women and children in need throughout the Chicago area.
Continue reading "NRA Show 2012 exhibitors donate 41,000+ meals to Chicago's hungry" »
By Derrek J. Hull, Blogger-in-Chief
Consumer demand is on the rise for restaurant technology with 39 percent of adults reporting they would likely use an electronic ordering system at a fullservice restaurant, while 52 percent said they would use an electronic payment system according to National Restaurant Association research.
Restaurants nationwide are also embracing social media, as 90 percent of all operators are looking to use social-media tools for marketing purposes, and virtually all restaurateurs will be on Facebook in the next two years, with 78 percent saying they will be on Twitter.
We asked social media pro, restaurateur, author and partner Matt Bodnar at Fresh Hospitality during NRA Show 2012 in Chicago for his take and some tips on how to build a raving fan base through social media. Fresh Hospitality owns and operates six unique brands with more than 65 locations nationwide including Jim N Nick's BBQ, Taziki's, Martins BBQ, Octane Coffee, and Tellini's. His book "Location Based Marketing For Restaurants" teaches restaurant's how to use Foursquare to engage their customer base.
Bodnar led a social media-focused education session at the recently wrapped NRA Show 2012 where he and his fellow panelists shared tips on how to use social media to build raving fans of your brand - and keep them coming back for more. The panel gave restaurateurs real, concrete tools for making the most out of social media.
Here are a few tips to help restaurant operators looking to use social media for marketing purposes:
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Kruse cited examples of new items in three categories that she predicted will continue to grow, including comfort foods, food trucks, and authenticity.
In the comfort category, she said, new bread products are evolving, particularly waffles and pretzels. New versions of chicken and waffles, waffle sandwiches, upgraded Belgian waffles and savory waffles are appearing in everything from quickservice chains to fine dining restaurants, she said.
Continue reading "Menu consultant shares thoughts on emerging trends" »
Antonia Asimis recently added a new party room to her four-year-old restaurant. So the owner of Nia Restaurant came to the National Restaurant Association Restaurant, Hotel-Motel Show to look for ways to promote and furnish the addition.
"From display table to marketing ideas, it's all right there," said Asimis.
Although Asimis traveled only a few miles from her downtown Chicago restaurant to McCormick Place, more than 61,000 restaurant-industry professionals came from all over the United States and more than 100 countries to the NRA Show, which closed Tuesday. Attendance at the four-day convention and two-day International Wine, Spirits & Beer Event was up 6 percent from 2011.
Restaurant/foodservice attendance rose 8 percent from last year, while dealer/distributor attendance grew 6 percent. Retail attendance rose 21 percent, and media attendance grew 7 percent. As a result of greater attendance, the number of hotel-room nights sold increased 5 percent from last year.
Restaurant operators searched for food trucks, digital menu boards and other means to enhance their businesses. See videos and photos of the action.
Continue reading "NRA Show: 'It's all right here'" »
