Welcome back to “Ask the expert” series. Monthly we post interviews with a successful restaurateur, chef, supplier, brewery professional or a hospitality industry authority.
This is part two of our interview with San Francisco’s Brenda Buenviaje, Owner & Chef Proprietor of Brenda’s French Soulfood. Brenda is co-owner of these great restaurants too, Brenda’s Meat and Three, Libby Jane and soon to open Brenda’s Original Po’Boys.
Ask the expert: Chef / Owner: Brenda Buenviaje
Brenda’s French Soulfood / Brenda’s Meat and Three / Libby Jane / Brenda’s Poboys (upcoming)
We are delighted to announce that the Restaurant Branding Roadmap team is launching our, “Ask the expert” series. Once a month we will post an interview with a successful restaurateur, chef, supplier, brewery professional or a hospitality industry authority. To keep things short and concise, some interviews may be split into two parts. If you enjoy the article, please share. If you’ve got a suggestion for an expert we should interview, let us know.
The team at Restaurant Branding Roadmap is excited to update you on a few changes. We’ve simplified our blog look. We’ll post new ideas every week. And deliver it to your inbox on Wednesdays.
Your restaurant brand is what the market thinks, feels and expects from your business. The power of your brand can often be a deciding factor when a patron chooses where they will dine and spend their money. While brands are mental impressions, or what I refer to as brain tattoos, customers must allow a brand to have a place in their head. But you the restaurateur control access to permission and much of what that image and reputation by being proactive in these key areas. 1) Perception. When’s the last time you Googled your restaurant? What did you see? Lots of positive reviews, social media mentions and articles by the press touting your food and an awesome restaurant experience? Or was it tough to even find your place or website among your competitors? In branding, perception becomes reality. Consumers believe what they see and read. If search results are low, [...]
I recently caught up with a friend of mine who’s built a string of successful restaurants. He and his partner really understand how to create a solid concept, experience and brand and it shows in their track record.
Last year, they decided to try a new market to open a restaurant. This location was attractive because it has a lively restaurant scene, a strong tourist contingent and a large local population of foodies. It was also 700 miles from home.
He scouted some locations and found a lovely, historic building that would fit into his gastropub concept and spent time and money creating a beautiful interior. He found the best sources for food and hired an experienced and friendly staff.
The restaurant opened and received rave reviews from local food critics and got pages of 5 star reviews on Yelp.
I was shocked when he told me that he decided to close this location. This was a first for him.
Branding tips from the road warrior. This past year I’ve been to over 50 airports in the US. I’ve seen and experienced the good, the bad and the most disappointing. For a long time airports have merely been geographic facilities that connect people to places, events or attractions that they were headed to. Today airports are hospitality brands. They have a bigger role in our lives. They feed us, entertain us, provide shopping, spa services and technology, and they hopefully keep us safe. They also hold the keys to the first impression as leisure and business travelers journey to their ultimate destinations. It’s nice to see government bodies and transportation leadership that get it. And do their part to enhance the destinations that these airports lead to and also provide consumers with a nice experience since their taxes fund these places. Here are a few cool things that I spotted [...]