Attention Bar Owners: Why not let your patrons do some of your marketing for you?

Word of mouth advertising is one of the most underrated, albeit important types of marketing a bar can use in this economic climate.  Many Michigan bar owners underestimate and often overlook the importance of WOM marketing.  It costs nothing and can be a powerful, powerful weapon.  If a customer finds his/her way into your bar in Michigan, is treated to fantastic customer service, gets chatted up by a friendly and charming bartender, is served simple, yet delicious pub fare made with fresh ingredients and has a good time in a great atmosphere, they will tell their friends.

Unfortunately, the aforementioned points aren't the only features needed in your Michigan bar to get the most out of word of mouth advertising.  What is it about your bar that makes it stand out from the rest?  In order to get WOM marketing to be the powerful tool it can be, your bar needs to have that intangable "it" factor; i.e. something to make your customers want to talk about your establishment.  This is why out of the box thinking is so important.  You need to come up with that something REALLY special that makes your bar in Michigan noteworthy.

The "it" factor may come in the form of something as simple as really incredible artwork that will elicite conversation.  It may be a signature drink that is so incredible that customers will talk about the experience of trying it for days and weeks to come.  It could be an event or party celebrating a day not usually celebrated.  The possibilites are limitless, but whatever you choose to make your bar stand out must be so incredibly unique that patrons will simply HAVE to talk about it.  In this economy, good service, decent food and clean restrooms no longer do the trick.  Your Michigan bar has to be very different from your competition.  Figure out what is potentially unique about your establishment and make it even more unique, quirky, fun.

Don't get me wrong.  You still MUST have the great service, drink specials and quality food to back up your bar's uniqueness, but those things aren't enough anymore.  You need to figure out what gives your bar that "it" factor and let your customers do some of your marketing for you.  In this age of social networking, word of mouth advertising extends further than customers talking face-to-face.  If your bar is unique enough, your customers will not only discuss it with their close friends, but will also talk about their experiences on facebook or tweet about it on twitter or even include your Michigan bar in a blog post like the one you're reading now.  Think about the endless possibilites of word of mouth marketing from that point of view.  One customer's positive experience could potentially reach hundreds new customers very, very quickly.  And before you know it, those people will be shouting your praises from the rooftops (or their desktops) in no time at all.

Looking for other types of successful, cost-effective advertising for your Michigan restaurant or bar?  Michigan Flavor, Michigan's most comprehensive, interactive online directory of bars, restaurants and caterers may be the perfect fit for your business.  An enhanced listing on http://www.miflavor.com/ gets your establishment its own page complete with contact information, description, map and directions, photo gallery, downloadable, printable menus, specials and events listings, features and cuisine types listings, links to your website and social media sites and a customizable coupon.  The possibilities are endless.  Michigan Flavor is sure to be one of Michigan's favorite dining resources, with its mobile version up and running and google and Iphone applications in development.

www.miflavor.com

The Place to Go Before You Go Out!

Top Ten Tips for Tough Times

Do tough economic times really have to spell trouble for small businesses, specifically the restaurant industry?  Blogger Mike Clough wrote a great post called "Top Ten Tips for Tough Times".  

In this post, Mr. Clough says "Good business and financial practices are the ultimate defense against economic storms. And, they can provide the insurance you need to capitalize on new opportunities when good times return."  Nowhere is this more true than within the Michigan Restaurant Industry.  With Michigan going through one of the worst economic downturns in history, restaurant owners are faced with a whole new set of issues.  Read Mike Clough's "Top Ten Tips for Tough Times" at http://bestbizpractices.org/2010/03/10/top-ten-tips-for-tough-times/ for some great advice about keeping your restaurant afloat in a drowning economy.

Are you a Michigan restaurant owner who is looking to breath new life into your business?  Visit www.miflavor.com to see the Michigan Restaurant Directory that many restaurant owners in Michigan believe to be one of the best advertising investments they've ever made.  Call 248.302.2738 to speak with an account manager.

TheRestaurantExpert.com Tip of The Week: Know Your History to Forecast Your Future

Know Your History to Forecast Your Future 

According to David Scott Peters, TheRestaurantExpert.com, one of the most important things for a restaurant owner to remember is that you must know your establishment's history in order to forecast its future.  "You can't know where you're going unless you know where you've been," says Peters.  Budgeting, scaling up for labor, purchasing and many other restaurant systems rely almost solely on forecasting in order to make a restaurant efficient and profitable. 

However, the only way to forecast sales is by knowing what your business has done in the past.  To forecast your future accurately, you must know your history, even if it is simply a couple months worth of invoicing, payroll reports and sales figures, together with your memory of events. 

This is an important tip given that we are at the beginning of a new year.  Make it your restaurant resolution to put the pieces of your past together to develop a plan for your future.  Even in the wake of the financial difficulties Michigan restaurants are facing, a dining establishment in Michigan can still become successful in the future if the owners take the proper steps to analyze what's gone on in the restaurant's past.

For more advice like this, visit http://therestaurantexpert.com.  If you're a Michigan restaurant looking to increase your visibility on the internet, visit http://www.miflavor.com and click on the "contact us" link or call 248.302.2738 to speak with a Michigan Flavor Account Specialist.

*source:  David Scott Peters, http://www.TheRestaurantExpert.com

Restaurant Expert Says, When Thinking of Opening a Restaurant, “Look Before You Leap”.

David Scott Peters
is a restaurant expert, coach, trainer and speaker, specializing in systems for independent restaurant owners. In a recent article on his website, he advises potential restauranteurs to "look before you leap".

As you might imagine, as an industry expert, Mr. Peters gets a ton of inquiries from people interested in taking the leap and opening their own place. For most independent restaurant owners, the venture is a lifelong dream and they can imagine every detail of having a successful restaurant. Usually these owners have a very certain idea about what it is going to be like to run their own place; but without proper preparation, the reality and the dream are nothing alike.


It's a known fact that running an eatery is one of the most difficult businesses an entrepreneur can embark on. 61 percent of all new restaurants fail within the first three years, according to an Ohio State University study, with the failure rate reaching as high as 87 percent in some segments. And to make matters worse, restaurants are a very unattractive business investment for lenders because the average restaurant only makes about 5 cents out of every dollar it brings in. Potential restaurant owners must first do their homework in order to convince the banks that they can make it in the restaurant biz.


Mr. Peters' first piece of advice is to start with a business plan which includes thorough market research. This may seem like an obvious piece of advice but still, the number of restaurant owners who fail to create a business plan is absolutely shocking despite the statistics that back it up. A business plan is absolutely essential to ensure success. Details which should be included in this plan include what makes the concept unique, the type of service and menu planned, price points, an evaluation of the market and the target demographics, a marketing plan, a financial plan and an operational plan which includes the key players from industry experts and key suppliers.


A potential restaurant owner must be able to show on paper that the concept will work. This is the most important attribute of the business plan because lenders look for key financial indicators as a predictor of success.

1. The restaurant owner must plan on bringing in $1.25 for every dollar borrowed in the initial year's revenues
   
2. Total occupancy costs and overall debt service must stay between 8-12 percent
   
3. A full service restaurant must show at least $150-$250 in sales per square foot or $200-$300 in sales per square foot for a quick service restaurant.
   
4. Prime cost, total labor cost plus total cost of goods sold, the biggest expense, must stay under 65 percent of sales for a full service establishment and 60 percent for a quick service establishment. (although, to be safe, Mr. Peters recommends every restaurant owner aim for 55 percent).
   

If the proper research is done and a strong business plan with smart financials is created, potential restaurant owners have a real shot at getting the funds to open and be successful.

It's never too late to write a proper business plan. Even if a restaurant has been operating without a business plan, restaurant owners can still create a plan that will uncover a restaurant's potential for the future. 


If you'd like more information like the advice in this post, visit David Scott Peters' website at http://www.TheRestaurantExpert.com and sign up for his newsletter. 


To read more about dining in Michigan or to interactively search for restaurants in Michigan, visit http://www.miflavor.com, http://mobile.miflavor.com, or visit Michigan Flavor's Directory of Michigan Restaurants blog.

Restaurants and Institutions Magazine’s 2009 Menu Census: Top food items restaurant owners across the industry rely on to bond their menus.

Every two years,  Restaurants and Institutions polls  commercial and noncommercial restaurant owners and managers to communicate what is currently anchoring their menus and what they're considering adding. Below is a depiction of what's frequently featured on their menus mounting sales and garnering the most attention.

Appetizers: Commercial

1. chicken wings
2. Chicken Strips/fingers/tenders
3. Onion rings
4. Mozzarella sticks
5. French fries

*Items commercial restaurants may perhaps include in their menus: Mini burgers, flatbreads, stuffed jalapenos/peppers.

Appetizers: Noncommercial

1. Chicken strips/fingers/tenders
2. Chicken wings
3. Chips and salsa and garlic bread (tie)
4.  Mozzarella sticks
5.  Nachos

Items noncommercial restaurants may perhaps include in their menus: Mini burgers, bruschetta, Asian lettuce wraps.

Center of the Plate Proteins: Commerial Seafood        

1. Salmon
2. Grilled/broiled/sautéed shrimp
3. Scallops
4.  Breaded and fried shrimp
5. Crab cakes

Center of the plate proteins: Commercial Meat

1.  Rib eye steak
2. Filet mignon
3. Strip steak
4. Pork ribs
5.  Prime rib/sirloin steak (tie)

Center of the plate protein: Commercial Poultry

1. Grilled Chicken breast
2. Chicken strips/fingers/tenders
3.  Chicked wings
4. Sliced turkey
5. Grilled/broiled chicken

*Center of the plate proteins commercial restaurants are considering adding to their menus: Calamari, crab cakes, hanger steak, short ribs, duck, chicken pot pie.

Center of the plate proteins: Noncommercial seafood

1. Canned tuna
2. Cod/scrod
3. Breaded and baked fish portions
4. Breaded and fried shrimp
5. Tilapia

Center of the plate protein: Noncommercial Meat

1. Meatballs
2. Meatloaf
3. Roast Beef
4. Beef stew
5. Baked ham

Center of the plate protein: Noncommercial poultry

1. Chicken strips/fingers/tenders
2. Sliced turkey
3. Turkey breast
4. Chicken nuggets
5. Grilled chicken breast

*Center of the plate proteins noncommercial restaurants are considering adding to their menus: Scallops, tilapia, beef and pork ribs, chicken pot pie, rotisserie chicken.

Side Dishes: Commercial Potatoes

1. Straight cut french fries
2. baked potatoes
3. Mashed Potatoes

Side Dishes: Commercial Vegetables

1. Broccoli
2. Mushrooms
3. Carrots

*Side dishes commercial restaurants are considering adding to their menus: Sweet-potato fries, house-made potato chips, asparagus

Side Dishes: Noncommercial Potatoes

1. Plain mashed potatoes
2. Baked potatoes
3. Straight cut French fries

Side Dishes: Noncommercial Vegetables

1. Broccolli
2. Carrots
3. Green Beans

*Side dishes noncommercial restaurants are considering adding to their menus: Sweet-potato fries, spiral/curly/waffle fries, steamed/grilled vegetable platter, sugar snap peas.

Desserts: Commercial Desserts

1. Brownies
2. Hard Ice Cream
3. Cookies
4. Bread Pudding     
5. Creme Brulee

Desserts commercial restaurants are considering adding to their menus: Mini desserts, crème brûlée, cobblers/crisps, dessert samplers/flights

Desserts: Noncommercial Desserts

1. Cookies
2. Brownies
3. Fresh fruit
4. Cobblers/crisps
5. Bread pudding

*Desserts noncommercial restaurants are considering adding to their menus: Gingerbread, mini desserts, frozen yogurt, éclairs/cream puffs. 

Resource:-- Restaurants and Institutions, 12/16/2009 10:51:00 AM

Read More:

2009 Menu Census Data: Breakfast

2009 Menu Census Data: Soups, Salads and Sandwiches

For a fully interactive directory of Michigan Restaurants, visit www.miflavor.com or users on the go can visit our mobile version at http://mobile.miflavor.com.  Search for Michigan restaurants based on a variety of features and cuisine types, browse photo galleries, download, view and print menus, search Michigan dining specials and events and so much more.  www.miflavor.com is the only Michigan dining resource you'll ever need.

Restaurant Brands That Offer a Social Experience Are Gaining Market Share

An October 2009 study published in Restaurant News states that teens are looking to spend and socialize at restaurants because they are becoming more economy-conscious and looking for value for their entertainment dollar. Teenagers are starting spend more at restaurants for the first time since our country's economic downturn.  And because these teens are becoming more value conscious, they are spending at restaurants where they can not only dine, but can socialize as well.

Brands that offer a social experience as well as a perceived value are gaining market share among this younger demographic.  A recent survey of 1,200 teens was conducted nationwide at high schools and found that these teenagers are spending on aver $14.51 per week at restaurants.  The same survey was taken in the spring and the last fall.  The results of the most recent survey showed a 15 percent increase from the spring 2009 survey and a 6 percent increase from last fall.

These numbers should cause restaurant owners to take a closer look at why teens are choosing where they spend their money and how to properly market to that demographic.

*source: http://www.nrn.com/landingPage.aspx?menu_id=1416&coll_id=554&id=374900#ixzz0ZzzdAlIJ


Interested in locating Michigan Restaurants?  Visit www.miflavor.com for an interactive restaurant searching experience.  Michigan Flavor is changing the way consumers search for Michigan Restaurants.

How to Motivate Restaurant Employees

Do you often wonder how to motivate your Michigan Restaurant employees in light of the current state of the economy?  Follow this link to read an interesting article I found on a fantastic website from Restaurants and Institutions magazine - a great resource for any Michigan restaurant owner.  Check it out at http://www.rimag.com/article/CA6710028.html?rssid=272
*source: http://www.rimag.com