CATERER EATS OUT
Marketing
Hotel brandingCaterer looks at the issue of branding and how it's altering the business landscape of the hotel industry Catch up for Christmas
Crisis communications guideRobert Wright, managing director of hospitality PR and marketing agency Davies Tanner, advises on how to deal with the media in the event of a crisis How to market a new restaurant
Glad to be greyThe over-50s hold 40% of the nation's disposable income, and with shrewd marketing and special attention to service standards, hotels can capture a lucrative share of this discerning and traditionally brand-loyal sector. Kirstie Redford presents some good marketing advice Beware of the blog
Living the themeIs it better for a hotel to try to appeal to all, or to target a particular sector of the population? This is a question that has vexed many a marketing company ever since the first concept hotel was launched. James Garner looks at how to maximise marketing opportunities at a themed hotel Gay marriagesA change in the law in December allowing gay people to marry provides a great opportunity to boost your income.
Dealing with a crisisThings don’t always run to plan in any industry, and the hospitality sector is no exception.
Developing a press packPutting together a good press pack, containing background materials and resources about your organisation, can help journalists quickly gather information he or she needs and hence improve your chances of good coverage.
Making newsPicking out a good story within your organisation – or creating one from scratch – is essential to get the media writing about you. Marketing a restaurantA fully operational restaurant with trained staff in both the kitchen and front-of-house, and a menu backed up by a full larder and wine cellar, is ready to welcome customers. Making profit whilst the sun shines
Data marketing and the lawThe implementation of the Privacy and Electronic Communications (EC Directive) Regulations 2003, which govern electronic marketing - for example, e-mails and text messages - was a big change for business. Planning a PR campaignThere's a temptation among some companies to see PR as an opportunistic and reactive discipline rather than something planned and methodical. Marketing a restaurantA fully operational restaurant with trained staff in both the kitchen and front of house, and a menu backed up by a full larder and wine cellar, is ready to welcome customers. However, customers don't magically appear out of nowhere; they need to be informed about the establishment, persuaded to make a visit and then encouraged to return. Evaluating results of PROnce you've started a PR campaign, it's vitally important to monitor results carefully to ensure you're fulfilling your objectives and so that you can respond quickly if any coverage is misleading or negative. Handling the mediaOnce you've developed your key messages and have scoped out your planned PR initiatives, it's important to put in place the working processes you need in order to respond quickly and effectively to press enquiries. Advertising: a quick way to waste money?Advertising is in many instances expensive, time-consuming and baffling. But there are some simple guidelines that will help make your advertising work... Direct mail: junk mail with a purposeIt may have a dreadful reputation, but direct mail can be a highly effective way of improving your profits... |
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