3 low-cost, high-impact branding ideas

By Karen Post on January 26, 2015

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. This week I’m traveling and sharing branding ideas from the beautiful New England area. I’m staying at the Renaissance Hotel in downtown Providence. This is a great hotel and would definitely stay here again. Plus, I love finding hotels with remarkable restaurants like Public, kitchen and bar. The food is progressive and delicious. The décor was a modern mix of industrial chic with edge of warm comfort. And the staff/service was stellar. Here’s a few branding elements I loved. All can be inspiration for your brand. 1) Add decals to any mirror or window. As soon as you get off the elevator at the Renaissance you are met by a giant, branded, leaning mirror with a [...]

3 simple ways to power up your restaurant brand

By Karen Post on December 17, 2014
Brand with a mural

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, [...]

How mapping your network can help you succeed

By Jocelyn Ring on November 13, 2014

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.

Airports – How some attract brand fans and why others should fly away

By Karen Post on October 30, 2014
Screen Shot 2014-10-30 at 11.22.32 AM

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 [...]

4 important lessons from CNBC’s “Restaurant Startup”

By Jocelyn Ring on October 22, 2014

I caught up on some of the shows on my DVR one rainy weekend and binge-watched episodes of Restaurant Startup on CNBC. The best way to describe it is a combination of Shark Tank and Restaurant Impossible.

On this show, two seasoned restaurateurs and investors Joe Bastianich and Tim Love are looking for new restaurants to back. They listen to the pitches of two teams and pick a winner that will have 36 hours and $7,500 dollars to refine their concept, update their logo, design a menu, build a business plan and decorate a pop-up location.

After they run the restaurant for a day, they re-pitch their idea using customer feedback and profit results from their pop-up location to the investors to secure funding.

Safeguard your brand and content online

By Karen Post on October 15, 2014

Are you a restaurant owner or manager who has a blog? If you do blog, then you know how time consuming it is to write, post and manage your work. There’s a growing crime that is aggravating and frustrating business owners and marketers around the globe and unfortunately this blog fell victim to this slimy act.

It’s called content scraping.

Your content is basically copied and used on someone else’s site for their search results and credibility benefit.

Make sure you check out our other articles.