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25 Critical Questions

Posted by Marvin (admin) on Jul 10 2010
FoodBlogCT | Cape Town Restaurant Reviews & Specials >> South Africa Restaurant Marketing

25 Critical Questions for every Restaurateur and Restaurant Manager

Marketing is not about selling a product, it's about selling a story. I have already posted a few articles on restaurants which are trying to do just that. While surfing the web I found a blog that posted the questions below and every manager/owner should be asking these! Some questions refer to the "story-aspect" of marketing a restaurant, others refer to profitability and service quality. All are aspects of marketing. 

Here are the 25 questions that you should be asking according to (Source: RestaurantMarketingBlog). I don't think all questions should be considered with equal weighting, some are certainly more important than others. 

  1. What is your restaurant famous for?
  2. What do your guests think you are famous for?
  3. Do you advertise or actively tell your guests what you are famous for?
  4. If you are famous for a product, is it a high profit dish?
  5. Are your famous signature products graphically emphasised on your menu?
  6. Do you know the profits for all your products?
  7. Are your servers familiar with what is most profitable?
  8. Have you ever dined at your own restaurant as a "guest"?
  9. Would you recommend your restaurant to your own family members?
  10. Have you sampled all the items on the menu?
  11. Do you have at least 2 favorites in each category to recommend to guests?
  12. Do you know what your guests think of you food? Have you ever asked them?
  13. Have you tried your competitor's food?
  14. Do you know who your best guests name?
  15. Do your guests know who you are by name?
  16. Have you rewarded your best guests for their loyal patronage?
  17. Have you ever called your restaurant to ask for directions to get there?
  18. What community events or groups do you participate in and support?
  19. What local charities do you get involved with and support?
  20. How many networking groups do you belong to and speak at?
  21. Is your restaurant a place to eat, or a place to enjoy an experience?
  22. What are the five reasons that make your restaurant different than others?
  23. Does your restaurant have a story to tell its guests?
  24. Is there something interesting at every touch-point that guests can remark about
  25. What's the amazing last impression you give your guests so they remember you?
- Can you answer these questions?
- If yes, then you are on your way to having/ or already have a successful restaurant with real profitable growth.

If you have any questions to add or criticism please comment below. 


Last changed: Jul 10 2010 at 3:06 PM



well managed By Unknown on Jul 13 2010 at 8:24 PM
well it seems that you are having very deep command over the same.really your 25 questions show your power of management also. well i am not agree with 17th and 20th questions.they are useless when marketing of any restaurant. what do you think?do they deserve this list?
see more on value ofefrs
Marvin (FoodBlog) By Marvin on Jul 20 2010 at 3:55 PM

Marketing is much more than just advertising and increasing awareness - especially in the service industry.

Q17: Training the staff should be part of your marketing strategy. That conversation on the phone is a customer contact point. After the phone call, the potential customer has already created perceptions about the restaurant without actually having dined at the restaurant yet. And as a marketer, it will be very difficult to influence these perceptions if they are negative.

Q20: Networking is important in every business. With good connections one is able to get the best prices and the best deals. This will ultimately be reflected in the price and quality of the product. And thus leads to improved customer satisfaction.

On value offers, I assume that you mean specials. I've talked about marketing a story instead of a product in earlier posts: If the story is remarkable, you won't need to sell the products at discounted rates. Customers will come to your restaurant and even be prepared to pay a premium price just to be part of the experience and the story. But that's just my take on it, I'm sure there are several circumstances where offering specials are necessary to increase profits.

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