Digital Food | The Joomla Festival opens the doors to your restaurant

the Joomla Festival will take place at the Hotel Meliá in Milan and we have been sent to give a speech and a free consulting table on Food Marketing and Digital Food.

You will have the opportunity to listen to fundamental themes for your Restaurant, such as Marketing and Digital Food, which are the new frontier of catering, a sector that comes out of the kitchen and begins to listen to its target audience.

It is a population of demanding people who do not hide criticism through all available communication channels, first of all social networks, but who at the same time can become your main allies and bring your restaurant to the top of success, if you will know how to relate to them correctly.

Your restaurant’s digital presence is important and must be taken care of in detail of a strong content strategy and a brand identity connected with what you really and truly are.

The synergy between online and offline is essential to ensure that your customer’s expectations are met. Conquer the love of your customers, avoid anything that can be counterproductive for your turnover, like:

  • Disappointment , because a disappointed customer will be the bad living publicity of what you have not satisfied.
  • Missed expectation , what we communicate on the net must be equivalent to what happens in the restaurant. We cannot tell fireflies for lanterns .
  • Mistrust , the deep sense of non-belonging will bring down the level of trust in your restaurant.
  • Prejudice, it triggers deep when what we see does not match the idea we had made.
  • Criticism , in such a negative context, criticism will be around the corner.

Do you want to have more customers during your week in your restaurant?

Almost all the restaurateurs we know complain that they work little during the week and are worried about this situation, especially in the middle and low season.
If you also experience the same kind of problem, in this article we give you our reading key and reveal the solutions adopted with our customers, with excellent results … and without having to resort to the notorious and counterproductive Coupons …

If you also want to have more customers during the week in your restaurant and a higher and constant turnover over time, then you can read the rest of this article.

There is no doubt that since the ” unconditional credit taps ” were closed , which have characterized the years from 2002 to 2008, much less money is circulating and the people, who used to go out to eat 3 or 4 times a week on average , today they barely reach 1 or maximum 2 times.

On the other hand, the statistics clearly show this decline, so that from 2007 to 2011 there was a 11.3% reduction in spending to eat away from home in Italy, in some areas in the North we also reach 16.3 % ( la_crisi_nel_piatto.pdf on page 7 ) and, from what we have been able to find directly, in the last two years the data has further deteriorated.

It happens that most of the locals manage to have a sufficient or good influx over the weekend, often doing the double shift on Friday and Saturday nights. But already on Sunday for dinner and up to Thursday, the restaurant does not arrive on average even at 40-50% of capacity.

It is the consequence of the previous data: everyone goes out less frequently and, if they have to limit the dinners out, they are more willing to do it during the week, rather than in the indispensable and regenerating weekend.

This is a fact, but this does not mean that you cannot do anything to improve the situation, starting now and without having to wait for the “good old days” to return, if they ever come back.

You would not be an entrepreneur if you just passively endured situations and complained, rather than trying to react and straighten them out.

So you have already thought about what you could do, you probably have a lot of ideas about it and, if you want, here you have the opportunity to compare them with ours and take further ideas.