Repaint the story – Your brand is your canvas

By Karen Post on April 21, 2015
Canvas

My new husband earned an all-expense paid trip for two to the Mexican Riviera from his employer. When I first heard the news I was not excited. My perception of traveling to Mexico was negative. Visions of drug cartels and crime, water that made me sick and less than stellar service experiences from past trips danced through my mind. I was not jazzed about this destination brand.

On top of that, it was an all-inclusive resort another hard wired image in my head of lame food buffets, B-class beverages and mediocre service. I suspect I was not the only guest that arrived with more than their just checked baggage.

After only five days at the Grand Velas Resort, my opinion is completely different and now positive. This organization understands brand management and they, along with the help of a handful of other great experiences, turned me around.

How to attract more restaurant customers using social media

By Jocelyn Ring on April 15, 2015
social media icons_sm

We’ve received a few questions lately about social media. The common themes are:

“How can I get better at social media?”
“Should I do it myself or hire someone?”
“How can I get more bang for my buck with social media?”
“There are so many social media sites out there, how do I post on all of them?”
“Where do I start?”

Social media provides a wonderful array marketing tools like Facebook, Twitter and Instagram. They allow you to connect with customers, have conversations, share news and events or showcase pictures of your restaurant and the food and beverages all in real-time.

5 of the best places to stay on top of food and restaurant trends

By Karen Post on April 8, 2015
visionRBR

Last week, thanks to social media, we were able to get a sneak peek at the International Association of Culinary Professionals 37th Annual Conference.

The photos and Tweets posted about the emerging trends in food were especially intriguing. There were a couple of interesting new terms like “nose to tail,” “sea to table,” “root to stalk,” and “farm to glass.” Paleo, gluten-free and hybrid popped-up, too.

Pizza, Pizza & Bazaar Meat

By Karen Post on April 1, 2015
Pizza Man Dan

For the 2nd year in a row, I was invited to address The International Pizza Expo in Las Vegas on branding. WOW! What a delicious and fun gig. It was three days of hanging out with over 7,000 pizzeria industry professionals and sampling the latest crusts, cheeses and pizza creations from around the globe.

I saw a lot of interesting things including Pizza Man Dan’s pepperoni-covered car. The California operator earns a larger slice of market attention by driving his branded Corvette around town.

WHERE to grow your restaurant brand

By Karen Post on March 19, 2015
hot new restaurant locations

Whoever coined the phrase “location, location, location” certainly had a good idea. Especially when it comes to restaurants. Location can make or break a restaurant brand. If you are curious on the quote’s reputed author, The New York Times actually uncovered the history on the phrase and who was due the credit.

If you’re interested in WHERE hot, new restaurant are popping up across our great land and HOW to find dining trends like these…

Don’t make this mistake. It’s a brand killer.

By Karen Post on March 12, 2015
A brand mess

It’s every waitperson’s worst nightmare. A tray full of hot food goes flying in the air like a drunk drone.

It’s a Saturday night at a popular new restaurant in Tampa called Ulele. The experience was much more traumatic. The waitperson was coming down a flight of stairs smack in the middle of a crowded bar. Plates and glasses were shattered as they hit the hard floor. Steak knives dropped 6 feet narrowly missing standing guests.

It was bad.

Make sure you check out our other articles.