Restaurant Marketing Blog

Thursday, March 19, 2009

I’m seeing a lot of restaurants in this economy working inside a bottle … that means shaving expenses, cutting out the little extras—sacrificing quality, thinking their guests aren’t going to notice it.

My local Backyard Burger just changed the chicken in their Blackened Chicken Salad. They went from huge tender chunks to small cubes that tend to get overcooked and burn easily. The price was the same. The quality wasn’t.

Result: they gave me something to talk about. I’m pretty sure it’s not the kind of talk they would prefer. The point is that if you believe that your frequent guests aren’t going to notice these cuts, then you’re living inside the bottle.

The restaurants that will be successful in this economy will be those that live for their guests. Don’t take shortcuts. Now is the time to go the extra mile.

Posted by jcohen in • Restaurant Marketing
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