Author: William P. Fisher
Publisher: John Wiley & Sons
ISBN: 9780471081111
Category : Food service
Languages : en
Pages : 296

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Book Description

Author: Patrick Nycz
Publisher: Dog Ear Publishing
ISBN: 1457559293
Category : Business & Economics
Languages : en
Pages : 216

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Book Description
The food industry is on the verge of a revolution, with smaller, local and regional food brands finding big potential for growth. The increasing influence of millennials on consumer tastes, the desire for products produced locally, and mistrust of big food companies open opportunities to small and medium-sized food companies. An experienced consumer packages goods marketer and his team have created a book to help navigate the looming volatility in the food industry. For instance, the U.S. Department of Agriculture predicts that the sales of locally produced foods, which reached $12 billion in 2014, will soar to $20 billion by 2019. A 2015 study by the Food Marketing Institute and the Grocery Manufacturers Association found that smaller and private food brand manufacturers grew 4 percent vs. the 25 biggest U.S. food and beverage manufacturers, who grew 1 percent between 2009 and 2013. Moving Your Brand Up the Food Chain offers practical tips to help local, small and emerging food brands compete against the big brands to grow their market share. Interviews and survey answers from industry professionals provide invaluable information. The book covers the retail buyer’s perspective, marketing, external market factors, brand development, packaging, brand management, strategic product development, and more. Such details are critical if local, smaller or regional food brands hope to grow their businesses and move up the food chain.

Author:
Publisher: iUniverse
ISBN: 0595223184
Category :
Languages : en
Pages : 128

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Book Description

Author: Bonita M. Kolb
Publisher: Routledge
ISBN: 1317429796
Category : Business & Economics
Languages : en
Pages : 248

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Book Description
Successful marketing strategies are a vital aspect of any business. This textbook provides students and potential managers in the creative industries with a solid grounding in how to maximize the impact of their marketing efforts across a range of business types in the creative and cultural industries. With a range of learning exercises and real-life examples, this text shows how to create and execute successful marketing plans for creative businesses and is useful for marketing students and practitioners.

Author: Charlie Hopper
Publisher:
ISBN: 9780989861908
Category : Fast food restaurants
Languages : en
Pages : 272

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Book Description
Selling Eating is filled with ideas and advice about restaurant marketing--and how to communicate motivating, compelling, sales-building "deliciousness" without merely repeating the word "delicious." Branding. Advertising. TV ads. Food photography. Content marketing. Social media. Kid's programs, packaging opportunities, dealing with online reviews: it's all here, along with advice about answering bigger questions of positioning and brand personality. Selling Eating also contains extensive examples of the power of language in restaurant marketing, including ways to avoid the cliché terminology common to ads in the restaurant category. Hopper introduces you to restaurant marketers, ranging from celebrated food photographer Michael Somoroff to renowned researcher Bob Drane. He holds up campaigns from Domino's, Jack in the Box, Outback, Panera, Burger King, Applebee's, Wendy's, Ruby Tuesday, Taco Bell, Texas Roadhouse, Subway and many more--pointing out strengths and weaknesses. With a forward by Russ Klein, former CMO of Arby's and Burger King, the book has received praise from prominent restaurant industry figures. "This is a great read for those in the business who need a refresher, or people who are just starting out," says Kim Bartley, Marketing Vice President, White Castle. "Sometimes those of us who do this every day get set in our ways--Selling Eating helps us see our competitor's advertising through a fresh lens.... I'm giving copies to everyone on my team." And Paul Barron, CEO of Foodable and author of The Chipotle Effect, says, "I regularly see restaurants struggle with the exact issues this book covers... Fun to read, and instructive." Charlie Hopper is a principal at Young & Laramore advertising, and has been marketing restaurants for over 20 years. He teaches advertising and writing at Butler University, blogs at SellingEating.com, and has spoken at the National Restaurant Association's annual trade show about effective restaurant communications. He's a contributor to Food & Drink International and Adweek, and his work for restaurants--especially his long tenure as creative director and writer for Steak 'n Shake restaurants--has been featured in The New York Times, Communication Arts, and Nation's Restaurant News.

Author: Patti J. Shock
Publisher: Wiley
ISBN: 9780471226277
Category : Business & Economics
Languages : en
Pages : 244

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Book Description
This book is a concise, easy-to-use resource for applying marketing strategies to a foodservice facility, addressing issues like: How do I market my restaurant to prospective customers? Do loyalty programs really work in restaurants? How does the design of my restaurant and menu affect the perception of my operation? This text provides the restaurant/foodservice manager with specific tools tying marketing theory to practice. It also includes checklists and examples that can be applied to the day-to-day operation of their business.

Author: Wided Batat
Publisher: Routledge
ISBN: 9780815396352
Category : Branding (Marketing)
Languages : en
Pages : 0

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Book Description
This innovative collection focusses on the experiential and hedonic aspects of food and the sociocultural, economic, ideological, and symbolic factors that influence how pleasure can contribute to consumer health, food education, and individual and societal wellbeing.

Author: Stephen F. Hall
Publisher: Dearborn Trade Publishing
ISBN: 1574101382
Category : Food
Languages : en
Pages : 260

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Book Description
"A thorough guide on food marketing that is sure to help food entrepreneurs at all levels. Extensive appendices are an added plus to an already strong and well-written guide. Strongly recommended." Library Journal Specialty and gourmet foods can sell as great as they taste. To grab a slice of the action, here are the proven methods for successfully launching a gourmet food product into the specialty foods marketplace. The only book of its kind that outlines every food marketing opportunity and then supports entrepreneurial action with detailed guidance, From Kitchen to Market shows food entrepreneurs how to: * Identify a winning product and its most appropriatemarkets. * Achieve visual "sizzle" with packaging and labeling. * Establish a variety of distribution channels. * Optimize the Internet.

Author: Donovan Garett
Publisher: Donovan Garett Media Co.
ISBN:
Category : Cooking
Languages : en
Pages : 228

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Book Description
Here's Your Guide to Thriving in the Post-Pandemic Economy! Today, small local independent restaurants are in crisis. They are completely assaulted on all sides by higher food costs, higher labor costs, an inflationary environment, lower attendance rates and a looming recession. The COVID-19 pandemic and the resulting work-from-home movement has had a major impact on consumer preferences, demands, and expectations of restaurants. As a result, small restaurant owners must implement a solid marketing strategy and adapt it to reach remote workers and satisfy the needs, expectations and pain points of today's diners. To put it simply, yesterday's tactics don't work anymore. The days of simply hanging an "Open" sign outside your door are gone. The Ultimate Guide to Restaurant Marketing in a Post-Covid, Work-From-Home World is not another watered-down operations manual. It will teach you exactly how to find and reach customers, communicate what makes your restaurant unique and make serious money even in recessions. You'll learn: - Why recessions can be extremely profitable for restaurant owners - Why our society needs restaurants now more than ever - How to reach remote workers and get them into your restaurant - Why convenience is the focal point of diner preferences - How the government failed small restaurant owners during COVID-19 - How to beat Ghost Kitchens, Meal Prep Services and other competitors - How to find the perfect diners and attract them to your restaurant - Why you should focus on value, not price - Why word-of-mouth advertising doesn't attract remote workers - How to formulate a marketing strategy for the work-from-home crowd - How to skyrocket your profits by making money both on and off the menu . . . and much, much, more. The Ultimate Guide to Restaurant Marketing in a Post-Covid Work-from-Home World is your ultimate companion in the new age of marketing for small restaurants. With expert guidance and practical advice tailored specifically for your industry, you'll learn how to attract and retain customers, optimize your online presence, and ultimately drive the success of your small restaurant. Don't let your small restaurant go unnoticed – grab your copy of "The Ultimate Guide to Restaurant Marketing in a Post-Covid Work-from-Home World" today and revolutionize your marketing strategies! Unlock the true potential of your small restaurant and position yourself for unparalleled success in today's highly competitive market!

Author: Ronald D. Michman
Publisher: Praeger
ISBN: 1567201113
Category : Business & Economics
Languages : en
Pages : 0

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Book Description
How food marketers make use of key variables—such as innovation; target market; market segmentation; image; and physical, environmental, and human resources—determines how successfully they sell their products. Michman and Mazze concentrate on the food industry as they examine what contributes to a successful marketing campaign. The authors discover that not all variables have to be used concurrently; some may be more important than others depending on environmental conditions, and the effective use of one variable may cancel the ineffectiveness of another. By focusing on the key variables to use in a volatile economic environment, by emphasizing lessons learned from both marketing successes and failures, and by demonstrating how to adapt key variables to changing conditions, Michman and Mazze help executives ensure the success of their marketing efforts. Mazze and Michman examine 10 institutional formats in the American food marketing and distribution structure—supermarkets, fast-food, ice cream, soup, breakfast cereal, baby food, ethnic food, snack food, candy and soft-drinks. The supermarket industry is analyzed first with an overview of food marketing and distribution. Specific industries are then analyzed using the five key variables (innovation, image, target market, physical environment, and human resources) with a historical framework to help managers learn from past marketing mistakes. The authors emphasize that avoidance of past mistakes is essential for sound marketing strategy, a fact illustrated by the examples of companies afflicted by injuries who have disregarded this advice.