Archive for the ‘Foodservice’ Category

Here’s a link to an interesting content grid/graphic from Eloqua.com: http://bit.ly/czcccS

It illustrates both centralized and decentralized communications and categorizes them by whether they create/contribute to awareness or consideration while also identifying type, channel, two-way channel, or data rich.  As with all communications about your product or service, it’s critical to be clear about not only your objective but the means and language you use to convey it so that you’re differentiating yourself and using language and messaging that is appropriate for your prospective clients. And, as always, remember it’s not just about the words–it’s also spelling them right and punctuating them correctly, too, so you don’t disable your message regardless of the channel!

Eloqua’s Grand Guide premise is simple: Don’t try to boil the ocean. Instead, help marketers overcome one challenge at a time.

I came across a good piece from Restaurant News Resource with some assessment and marketing tips for restaurants having some difficulties–okay, I used a bit of a euphemism there as the article is actually entitled “How to Save a Failing Restaurant.”

I’m putting this out there as I think that a number of the ideas, such as really assessing your clientele’s issues or concerns, e.g., having only 30 minutes for lunch, can spark some new ideas for you in almost any industry sector to help you refresh your service offerings or the way you deliver your product or service. You can read more by clicking through on the link!

Here’s an interesting piece from AdvertisingAge: http://bit.ly/9GdgTA

“A World of Inspirational Problem-Solving, Savvy Brands and Smart Marketing. Sure, the Global Economy Is Challenging Right Now, but These Companies Have Found Ways to Make Their Brand Messages Work Harder to Reach Consumers”

The legendary Ruth Reichl recently wrote a great post entitled “The Meaning of Ludo’s” in which she talks about her experience with the sought-after LudoBites, which transcends the typical excitement associated with a new dining opportunity as it has no fixed location. As the theater and romance of restaurants has always intrigued me and working with clients in the foodservice industry has long been a love of mine, this entirely different perspective on what makes a restaurant a “go-to” has a new level of intrigue.

The success of LudoBites shows that it is often not just about the decor, the setting, the food, table linens, service–as this restaurant picks new locations and on the night Reichl visited it was inhabiting what she described as “a little sandwich shop in a grungy part of town – it is the ultimate statement about the supremacy of food over ambiance.” Read more here:

Check out Trip Advisor’s Top Destinations for 2010, including the best beach and sun destinations, best emerging destinations, and many others–including our favorite picks: the best destinations for food and wine in the world!

There may be some inspiration there not just for travelers but also restaurateurs. BTW, the photo of South Africa’s Western Cape is amazing!

http://www.tripadvisor.com/TCDestinations-cFoodWine-g1