October 30, 2020  
 
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Marketing a French Restaurant

Marketing a French restaurant isn't as simple as it seems. To get noticed, you'll need to invest time, energy, and resources in an innovative marketing plan.

Multiple marketing factors affect bottom line profitability. However, great marketing strategies share a common characteristic.

However, foundational marketing principles may not be enough to capture the attention of buyers in today's market. You'll also need to incorporate creativity, common sense, and flawless execution into your marketing routines.

Why Branding Matters

Branding isn't just a marketing buzzword. It's a core concept for businesses trying to entrench themselves in consumer consciousness. Whether you know it or not, your French restaurant has brand characteristics. Some brands struggle to achieve recognition with consumers while others seem to be quickly embraced by the marketplace. By investing in brand awareness and positioning, you increase the trust factor and make it easier for consumers to choose your business over less-known competitors. In certain situations, branding can be used to establish dominance in specific product categories or service areas.

Email Campaigns

Email campaigns make use of the fact that most consumers and businesses receive information electronically. More than 50% of all email users check their inbox six or more times a day. What does that mean for your company? It means the odds are in favor of email campaigns actually connecting with customers. In many French restaurants, the real challenge is compiling a substantive quantity of qualified email addresses. Premium mailing list providers can mitigate the cost and hassle of in-house list generation. More importantly, providers typically give business owner an assurance that their lists are accurate and up-to-date.

Loss Leaders

The majority of French restaurants understand that more customers will walk through the door if a few products are priced at less than full retail value. Moreover, a loss leader marketing strategy can compensate for dead periods when customers tend to making purchases. The key is to know your profit margins and use loss leader pricing to undercut the competition in targeted product categories. For the majority of French restaurants, this approach is most advantageous when it is coupled with a promotion for complementary products or services that are offered at full pricing. With adequate preparation, a loss leader promotion can be publicized through all of your company's marketing channels, including the company website.

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Conversation Board

It's hard to cover all there is to know about marketing French restaurants in a single article. If you have any additional comments or questions, please let us know. We'd also appreciate if you let others know what you've tried as far as marketing goes and how it worked out for you.


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