Byte

from Byte! We hope your trees are twinkling and you’re enjoying quality time with family and friends!🎄❤️🙌

Restaurant owners,
Improve your Restaurant's bottom line with these 5 tips...

❌ Don't neglect PPC - 41% of clicks in Google searches go to the top three sponsored ads, and paid advertising on average returns £2 for every £1 spent so you do the math.

⭐ Start a loyalty program with email marketing - Formulating a customer loyalty program to tie in with your email marketing initiatives is a great way to keep new customers engaged and existing customers coming back.

📸 Find the right marketing partner - Digital marketing can be an expensive complex minefield if not done right, if you're looking to take your Restaurant to the next level find your self a digital partner you can trust.

📍 Don’t forget to geotag your posts - Instagram has a feature that simplifies how you target local audiences called geotagging, it allows anyone who visits your establishment to geotag the pictures they take.

💁‍♀️ Leverage user-generated content - As your establishment starts attracting more people, you’ll want to use your social accounts to turn your guests into superstars.

Is your Restaurant taking advantage of the new Football season?⚽

You should be...

With the return of the football this weekend, hundreds of thousands of fans up and down the country will be hungry for the esteemed title, as well as a pre-game feast or post-match celebratory meal.

We all know the how much the UK love football. With there being at least one football stadium in each town, it gives Restaurants the perfect opportunity to position themselves as the go-to spot for friends and families to enjoy a pre-game feast or post-match celebratory meal.

✅ Offer discounts for match ticket holders

✅ Be loud, stay social - Support your local team on your socials

✅ Reach out to the club and offer perks for season ticket holders

With Weekday & Weekend games theres plenty of room to increase your customer base with Football fans, home or away... grab hold of the opportunity, before someone else does!🏆

Three words...

Track, Measure, Adapt.

Customer experience post-lockdown must empower customers: you need to give them choices and make sure they know their views and input are valued.

Many businesses – like Gyms - are asking for regular reviews to assess how successfully their hygiene practises are being integrated.

Restaurants should go a step further, asking (in a non-intrusive way!) for customer feedback as often as possible.

There’s no way to be certain what your particular clientele want, and generating as much data as possible will help you continually re-engineer and optimise every element of the process.

“I’ve been running a successful restaurant for numerous years, why all of a sudden are we starting to see less footfall?”

Sound familiar?

The problem is, that demand is being spread thinner and thinner as competition rises.

✅ 50 million adults eat out in Great Britain each year
✅ 2.4 billion individual restaurant visits
✅ 6.2% annual growth of restaurants in the UK

Clearly, there is still demand for great food and ambience.

With constantly increasing competition, restaurants are under pressure to offer more and more value to entice consumers and differentiate themselves. And the problem is, that this increase in competition comes at a uniquely uncertain and precarious time for restaurants economically...

🤔 It’s time, instead, to change the game you play.

Instead of chasing after the chains, smaller restaurants are in a prime position to be smarter with their money and more resourceful in their strategies.

But, how?

By ceasing to think about your bottom line – your competition,
budget and customer expectations – as a business problem, and starting to see it as a marketing one.

That’s where we come in ~ reach out to learn more about how we help our Restaurants thrive in this economic crisis. [email protected]

‘Data’ is not a word we often associate with restaurants; while almost every industry is currently racing to incorporate as much ‘data’ into its process as possible, independent restaurants using data seems a strange, slightly absurd concept.

Consider this scenario: you have two customers in your restaurant. Person A is having a good but not-quite-great time (6 on a scale from 1-7) while Person B is having a relatively poor time (3 out of 7). Most of us have an intuitive understanding Person B should receive the vast majority of our attention, in the hopes that we can salvage their experience and make it better – and that indeed is what generally happens.

This is where ‘the customer is always right’ concept comes from; roughly 80% of customer service effort is spent trying to resolve the experience of very unhappy customers.

However, research shows this intuition is in fact wrong.
From the point of view of maximising revenue, you should in fact focus the majority of your energy and resources on improving Person A’s experience so that they have a terrific time.

But, Why?
Because the happiest customers in any industry tend to spend far more than anyone else. Forrester built data models of customer value in across various service industries, and calculated various scenarios using game theory. They found that, in the scenario described above, if you focus your effort on elevating Person A’s experience from 6 to 7 rather than lifting Person B from 3 to 4, you will earn about nine times more revenue.

This demonstrates the way data can help augment intuition and lead to more financially savvy decision making – and it doesn’t need to have any effect on the human element of your business!

For the full post and further insight on Augmented intuition you can download our free publication ‘The Future of Restaurant Marketing’ on our website.

We hope this has helped, and if you’ve made it this far in the post. Just remember you 𝙧𝙤𝙘𝙠.

Under new government rules; Restaurants, cafes and takeaways with more than 250 staff must now print how many calories are in meals on their menus, websites and on delivery platforms.

There’s been a lot of discussion on this topic throughout the industry and we’d like to know how you feel about it...

⊛ Is this a positive change to healthy eating?

⊛ Is this just another unneeded cost for large Restaurant chains?

⊛ Will this have a negative impact on people with eating disorders?

But also, if this rule was brought forward for smaller restaurants how do you think this could impact your bottom line and how you manage your food sourcing process?

Comment below or shoot us a DM to stay anonymous and share your thoughts with us.