Published December 1, 2014
There are several great reasons to trademark your brand.
First, it greatly reduces confusion for potential customers. Once you trademark your name, no one else can use it, allowing customers to locate you easily. That also means no one else can force you to re-brand if they register a similar name before you do. Also if you’re looking to expand, registering a trademark is a necessity.
You can trademark the business’s name, the name of a favorite menu item, a slogan, or a logo. Make sure it stands out from the crowd, and as long as it’s not too similar to another trademarked name you’re good to go!
Read the full article here: Restaurant Marketing: Doing What It Takes To Protect Your Brand
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Published December 1, 2014
I’ve heard of season passes for amusement parks and ski hills, but restaurants?
Taco Republic, located in Kansas City, is offering season passes for $175 via their website. Pass holders get their choice of 3 tacos, chips, and salsa every day beginning December 5th. The offer goes through March 5th and also includes $3 Casa Margaritas on Thursdays. The passes are valued at up to $1,100.
The idea is fascinating to me. It’s a creative way to get your restaurant noticed, and you can be sure that season pass holders will likely drag their pass-less friends along for a meal now and then, and that means more revenue during what might otherwise be a slow season.
You could even take it a step further and offer prizes to the most frequent patrons. This new strategy could really take off. Good luck, Taco Republic!
Read the full article here: Taco Republic offers ‘season pass’
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Published December 1, 2014
With the evolution of technology, the way food is made and served has changed.
Food engineering has affected everything from seeds to packaging. A longer shelf life means less waste, and shipping is easier.
Pre-cooked food saves time and reduces labor costs. While boasting a made-from-scratch menu can be a strong marketing option, if it doesn’t give you the following you need it may not be worth the effort.
Read the full article here: What’s in your kitchen?
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