Promoting Restaurant Technology Through Advertising

opening a coffee shop plan

“Most people use social media as a tool for keeping in touch with friends and family, so it makes sense that we wouldn’t want it cluttered with ads for a deal, but rather content that makes the companies we like seem more human, as if they’re just one of us. Restaurants are getting behind this is a big way and joining in on online celebrations for holidays, from Valentine’s Day to Teacher Appreciation Day, following along with major sporting events, or simply sharing memes relevant to their brand.

As technology continues to evolve the way restaurants operate, so too do the messages they communicate to customers via advertising. Whether it be new options for delivery, or an emerging media channel to connect with customers. Nothing happens in a vacuum—it all contributes to the greater ecosystem surrounding a business, requiring a true 360-degree omnichannel view.”

Read more here.

How CPG companies should adapt to “the new consumer experience”

"The traditional five Ps of marketing are obsolete in the era of the new consumer experience"

“It’s a brave new world for CPG brands – and the critical organising principle for food companies should be what I call the new consumer experience, which involves how we shop, what we consume and how we form personal relationships with brands.

And central to the new consumer experience is the millennial-minded consumer.

In this age of the new consumer experience and millennial-minded consumer, the traditional five Ps of brand marketing no longer apply as conventionally interpreted and understood. The emergence and centrality of the new consumer experience is changing everything we were taught in business school or on the job.

Why? Because consumers today want brands that create experiences that resonate with them personally and with those in their tribe or community who share the same values and lifestyles.

For example, telling stories and creating experiences around a CPG brand using social media and other creative online and offline platforms matters as much or more today than the free-standing coupon insert and 60-second television spot has over the last 50 years.”

Read more here.

5 Free Ways To Get Customers Talking About Your Brand

Image result for brand“Most fast-casual operators believe that competency creates conversation. That being “good” equals word of mouth. But it often does not, because almost every competitor is at least good. If you want customers to tell others about your restaurants — and you do — you must be different in addition to being excellent.

Talkable generosity
In this style of Talk Trigger, you give your customers a little something extra, Five Guys Burgers and Fries is legendary in this area, as they provide each patron a substantial volume of “bonus fries.” Social media chatter about this largesse is constant, propelling the chain’s growth.”

See more here.

Instgrammers Restore Israeli Winery

Carmel Winery, one of the oldest wineries in Israel, has made a splash into the 21st century. Noticing a disconnect between Millennials, the winery decided to try a new approach to their wine dinners.  The Winery teamed up renowned Chef Meir Adoni and ceramic designer Adi Nissani to produce FOODOGRAPHY, a series of events and workshops that present a culinary experiance that is picture perfect for Instagram.

foodography_Limbo-964x644Chef Meir Adoni of Tel Aviv’s Catit restaurant, created a visually stunning 5 course menu inspired by the color of red wine and composed of hard-to-source ingredients. The menu was then paired with one of a kind ceramics that create flawless backdrops to capture still photography as well as live videography. Adi Nissani created two pieces for the series, the first is the “360”, which includes a revolving platform and a stand to hold one’s smart phone. The second design is called the “Limbo” which also features a stand for one’s phone as well as a high backdrop to cut out background and interference. The final piece of the equation was having one of the country’s best food photographers on hand to host a smartphone food photography workshop during the dinner.

foodography_360-964x644The success of the series was extremely positive as the hash tag became trending on Instagram and the Winery was featured on the nightly news. In attendance were Michelin Star chefs, food bloggers, wine critics and food lover’s alike that all wanted to experience this interactive dining phenomenon. They series reached 20% of the countries population and increased the wineries sales by 13%.

The jury is out on Instagram’s place in the restaurant; many Chefs are flattered while others feel that it distracts the diner. Instagram can be a fantastic tool offering unlimited marketing and promotional potential when used correctly and in this case it appears that Carmel Winery has successfully found a way into the glasses of Instagramers.

To read more, click here

Chobani Launching Food Incubator

Next Spring, Chobani founder and CEO Hamdi Ulukaya will be launching the brand’s first food incubator in New York City. The company has been doing very well with sales increasing from $3 million in revenues in 2007 to over $1 billion by 2012. The newly launched six-month program will be offering up office space and contacts with potential clients. Chobani will also be allocating up to $2 million in early-stage investment for the first group of about 10 companies. Ulakaya has had the idea to launch a food incubator for some time now, expressing that they, “have learned a lot about the space, about the food, and we’ve proved our model works. The founding mission we had was better food for more people–why does yogurt have to be exclusive?”

The program will be putting emphasis on branding, positioning and pricing. Chobani knows that these factors are crucial to food startups as they too have made important strategic decisions to get them to where they are now. Ulakaya will ensure that the startup’s products are tasty and affordable so as to appeal to mainstream consumers in the same way  Chobani’s products have. According to Ulakaya, “Some of the [issues with obtaining this food] is that it’s a lifestyle, but a majority of it is also availability, and if it is available, it’s not affordable. We can start from a better position and make it better as we go.”

There is a webpage where Chobani urges new entrepreneurs to apply and the class will be announced in the next few weeks. The entrepreneurs will have access to a host of resources such as marketing and distribution, and will be mentored directly by Ulakaya. To read more about the launch of Chobani’s first food incubator in New York City, click here

Marketing & Branding Live Webinar: Text Analytics

On October 21st at 2PM EDT a live webinar will be hosted by marketing and branding experts on Text Analytics 101: Watch Your Language. This webinar will stress the importance of words and especially those of your customers. It will show how important it is for your enterprise to be well equipped to a)listen and b)respond and act upon the messages customers are sending out about your enterprise.

The webinar event will show how successful brands use text analytics to participate in customer conversation and the key differentiators between different types of text analytics. The panel will also discuss what types of questions brands should be asking themselves before selecting a text analytics solution. Panelists include Kurt Williams, Chief Product Office of InMoment who brings over 15 years of experience in envisioning software products. Spencer Morris, VP of Text Analytics for InMoment directs the innovation and implementation of the industry-leading text analytics program.

To register for the event online and to learn more about what the webinar will reveal, click here