Loading presentation...

Present Remotely

Send the link below via email or IM

Copy

Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.

DeleteCancel

Make your likes visible on Facebook?

Connect your Facebook account to Prezi and let your likes appear on your timeline.
You can change this under Settings & Account at any time.

No, thanks

Copy of Marketing Restaurants and Lounges

No description
by

Brie Kirchhoff

on 10 October 2014

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of Copy of Marketing Restaurants and Lounges

TriBeCa di Olmos
Tribeca: (noun )

Situational Analysis

"the menu is well designed for the concept and well executed. The service, however, is lacking...I'd love to see this place get the service correct,"

"Great happy hour and awesome staff!! Try some of the new cocktails, these guys know they're stuff!!!"

"Our WAITRESS was the rudest and worst I have ever seen. She took 10 minutes to bring water and over 15 to bring cocktails (one at a time, too)."

Ambiance
End Goal Objective
Opportunities for Growth
What is Restaurant Public Relations?
Promotions
Promotions
Events
farmers market
adoption
happy hours
Tri Nights
Events
Social media

Restaurant Startup Supply/Products
Businesses need to offer the utmost customer services to all their customers. Restaurant supplies are what most restaurant, cafes, bistros, diners, etc. require.
Front-of-the-House management
The Maitre d'hotêl (or Manager) is entirely responsible for all front-of-the-house operations, manages staff who give services to customers and allocate the duties of opening and closing restaurant.
The Beverage Manager (or Bar Manager) is responsible for all the beverage, beverage service and bar operations of the restaurant.
Merchandising Food and Beverage
Food and beverage can be merchandised by special packaging and pricing, promotional materials such as posters and table tent cards and suggestive selling by food servers.
Questions?
"We got here maybe around noon and were struck my the really nice vibe of the place... really nice tile, wood throughout and art hanging in the foyer"

"The ambiance was nice and elegant"

"..felt like the restaurant was still in the remodeling stages"
Food & Drinks
Service
Visual cues
Strong presence at the door
Value the guest
Customer Relationship
Drinks:
Craft Beers
Signature Cocktails
Value Deals
Mixology
FOOD:
Specialize in Pizza
Keep eclectic menu
Appeal to quality/price value
Use appetizers as promotional tool
Seasonal menu
Ambiance
Lounge:
Rich curtains/privacy
inviting vibe
Music - Frank Sinatra
Cigar bar
"Little TriBeCa" in Olmos Park

Bryan Stiverson, Daniel Greenfeld,
Gabrielle Kirchhoff & Megan McDonnell

Service
A strong, hip, young & sophisticated New York vibe to appeal to a hip, young, & sophisticated base market.

"Maybe we ordered very well, maybe it's all delicious, but by all indications, the menu is well designed for the concept and well executed."

"I have tried the pizza, hangar steak, redfish, and the not-to-be missed grilled brussel sprouts. Everything I have had is excellent.."

"My wife just wanted a desert and all they had was cannoli and sorbet. What sit down restaurant with aspirations of any quality have no deserts!!!"

Food
Promotions
Events
Farmer's Market Presence
Philanthropic
Tri Nights
Social Media Management
Market Penetration
Full transcript