The landscape  has not changed. A lot of restaurants and smaller food businesses are still in danger of closing because of the effects of COVID 19 in the hospitality industry. If you're a restaurant owner or you know someone who's almost at the brink of giving up, lead them here. The ideas in this episode might help them and inspire them to do more to survive. 

Today, we'll talk about a technique that plays a critical role in how you should market your restaurant or your business during this time. Take advantage of this strategy to efficiently deliver the message and catch your would-be patrons' attention.

Let's face it. No matter how much we'd want our family and friends to always buy from us, they still are free to choose whatever they want to do with their money. But it's not a bad thing because you do that too all the time! So don't waste your focus on drowning in self pity and second guessing yourself. You just have to increase your chances of getting customers by increasing the number of people who are aware that you exist. Today, we hope this episode drives you to focus more on your marketing.

Over the years, I got to immerse myself in different types of marketing methods and saw how effective each one was as we progressed. And my involvement in the process made me realize how much effort it took to do something so impactful. Today, I share my thoughts on how I learned about marketing and some truths you'd have to know about it before you start with your approach.

There has been a lot of changes in the way restaurants worked to survive. There's also been a lot of casualties along the way but not all hope is lost. Even those who have closed their doors can still do something to stay relevant up until that day when they decide to reopen. Today, find out what COVID got us doing and a glimpse of what you could do to keep your brand alive through the pandemic.

COVID-19 is still here and the future is still dark for many. But not all hope is lost. Here are some things we can all think about during this pandemic. A few things about business survival and a bit of leadership to keep the engine running. . I hope you guys find this new format more engaging and more REAL compared to the old style we used to deliver information. We'll keep on producing content to help people sort things out with their businesses and their people. Until the next episode! CHEERS!

It’s obvious now that for some, a long-term marketing strategy to set their brand apart from others and bring in sales could be too costly to take on right now- both monetary and time-wise. This marketing tactic could add so much value to the customer’s purchase without costing you too much. It may be the best bet you have to get them moving towards your direction.

LINK TO EXAMPLES USED IN THIS EPISODE: https://www.facebook.com/CucinaIlocana/posts/3200953089917956 (example) https://www.facebook.com/ksteakunlimitedmatina/posts/516795098917024 (example 2) --- Today, we discuss a couple of posts that also mean a lot to us from 2 of our Restaurant Brands. These photos were taken long before the pandemic but the methodology behind these posts still hold true to making effective marketing posts to build your Brand Image or improve your Customer Acquisition.

The size of your business shouldn’t dictate whether you should be doing some work on your marketing or not. The bigger brands are going at it non-stop after existing for longer and earning probably a lot more than you have. If you sincerely believe that you could use some marketing right now and were wondering how you can get your marketing moves started, here are 4 easy-to-follow W’s of Effective Marketing that you can review to compose the right message and deliver it to the right audience.

It's really disheartening to see no one in your store's seats or no single order's listed on your restaurant's online platform. The unsettling images oftentimes drive people to look at problems the wrong way and scramble to find temporary solutions that don't necessarily tackle the real issue. Let's talk about 3 of the most overused excuses we've encountered and heard from ourselves and other restaurateurs when faced with lean days. Tune in till the end as we talk a little about what the real solution is and what you should be focusing on.