Be creative, look at other industries and at your competitors. What are they doing that you can use? You can keep as many restaurnat marketing programs working as feasible, as long as you are showing any kind of profit on them. Structure a plan to test your results on the smallest scale possible and track the results to identify the benefits to the customer and the business. What are the "Hot buttons?" How fast can we get results?

Once you have identified the successful aspects of the campaign, "Integrate" them into your next marketing campaign ... and your next ... and next.

It has been said:

"A wise man does not trust all his eggs to one basket."

This is equally true in restaurant marketing. You need to keep as many marketing projects/campaigns going on as possible.

Most of the strategies that we suggest to restaurant operators in building a marketing plan will involve all the employees within the restaurant. The very purpose of marketing involves communication to every employee in the restaurant that they have the responsibility to make the restaurant more successful. This also sends a message to the customer: "We're having fun and we're doing some new stuff for you."

This is a new perspective in restaurant marketing which can make a big difference in your approach to marketing. In fact, it will make a big difference in your approach to marketing. It will make a big difference in how you see your employees and how your employees see you.