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 [...]
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.
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.
This post is the second part of my 2 part series on things I learned while visiting New York City. If you are just joining in, you will want to check out the prior blog post, too. You can read it here.
4) Have great restaurant name.
My first night out I went to one of my favorite spots in the city, Junoon. Junoon means passion or obsession in hindi. What a great name. The restaurant is the creation of chef Rajesh Bhardwaj who was born in New Delhi and who’s considered a pioneer in Indian cuisine. This place is not your average Indian restaurant; it’s elegant and the food is unbelievable.
Going to the Big Apple is always a branding blast for me. There’s so much inspiration and creativity and I’m exposed to thousands of amazing brands and their smart marketing work. I learn things that I can often apply to my own business and work.
I was in the city for Fashion Week. If you’re interested in fashion, you might want to read my other general marketing and branding blog (brandingdiva.com/blog). Over there, I shared specific insight on how fashion branding is evolving and influencing other branding categories.
Back to restaurant, hospitality and food branding insight.