Welcome to "Driving Traffic" our web log and article archive that discusses strategies for effective consumer marketing for restaurants, merchants and entertainment venues.
Posted 11-7-11
Chad Rueffert Interviewed by Business 2 Community about The Future of Marketing for 2012...
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Over the next few years, the practice of “risk-reversal” will be more prevalent among small and mid-sized business. Consumers with less disposable income will need incentives, discounts and guarantees in order to try something new, change brand loyalty, or choose between entertainment options. Removing the risk of paying for a bad experience or a product that doesn’t fulfill promises with an initial free offering will attract new customers. And while it may mean a higher initial customer acquisition cost, when combined with a customer loyalty and long-term relationship marketing strategy it can mean new, lifetime customers."
Posted 10-31-11
Chad Rueffert Interviewed by PMQ Pizza Magazine about Generating Free Publicity for Restaurants...
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Free publicity isn't limited to a story in the local paper or a positive post on a restaurant blog. Anyone who actively endorses your product and recommends your restaurant is a traffic and revenue generator. Finding active community networkers who are not just willing, but enthusiastic about sharing their love of your restaurants with their sphere of influence can build a grassroots base of ongoing referrals. Our company connects restaurants across the country with local real estate agents to create co-promotions, because real estate agents are some of the most vocal proponents of local businesses and some of the most knowledgeable neighborhood experts. Restaurants provide the real estate agents with exclusive discounts or offers to provide their past customers and sphere of influence, and in exchange the real estate agents are motivated to market for and endorse the restaurant. If hundreds or thousands of energetic networkers are talking about your restaurant to local homeowners and families looking to relocate into the neighborhood, you have a wealth of permission-based marketing to generate free word-of-mouth."
Note - This is the complete text as supplied to the publication. An abbreviated version of the information was printed in the November 2011 edition.
Posted 9-21-11
Why You Should Give Your Food Away - Just This Once
Most restaurant owners consider giving away food to be more painful than pulling teeth. In the 15 years I've been a strategic marketing consultant, I've heard all the reasons restaurant owners think giving away food is a bad idea. "It lowers my profit," they say. "It demans the quality of my product." "It attracts the wrong kind of customer." "I just work harder for the same amount of money." All of these reasons are valid. But there is an exception to every rule.
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