This document provides information and advice for managing a bar business successfully. It discusses the importance of understanding customers, creating a business plan, analyzing competitors and location, developing marketing strategies, and focusing on atmosphere and food offerings to enhance the customer experience. Reasons for business plan failures are also examined, including lack of follow-through, procrastination, and lack of vision. Tips are provided for determining a bar's worth, attracting customers through various marketing tools, and protecting the business concept.
Quick breads and muffin breads do not contain yeast and are baked using chemical leavening agents like baking powder and baking soda. They can be made from batters that are thin and poured or stiff and dropped, as well as doughs that are soft or stiff. Ingredients like flour, leavening agents, liquids, eggs, sugar, and fat combine through various mixing methods to produce light and tender quick breads and muffins. Ensuring the proper technique and ratios of ingredients helps create quality muffins and breads with an even color and texture while avoiding issues like tunneling.
Many factors must be considered when designing a food service operation. An owner needs to research customer profiles, meal patterns, capacities, and type of menu. The design impacts costs, image, and operational flow. Chain restaurants have an advantage by testing designs and replicating successful ones. The design must be appropriately sized for volume, allow staff to work efficiently, and portray the owner's theme within budget. Atmosphere is also crucial, involving appearance, colors, smells, sounds, and comfort level.
This document provides guidance on establishing and managing a successful bar business. It discusses identifying the target clientele and designing the bar concept, atmosphere, and decor to attract them. Specific customer types are outlined, including diners, drop-ins, and regular patrons. Location selection and market feasibility are also addressed. The document emphasizes that every element of the bar business, from drinks to staff to layout, should work together to create a coherent image and experience for the target clientele.
This document discusses food service establishments and fine dining restaurants. It provides an overview of different types of food service establishments and describes the dining operation of a fine dining restaurant. It discusses the standards of restaurants according to the Department of Tourism and covers topics like types of table service, dining experience, accreditation of restaurants in the Philippines, and career opportunities.
This chapter discusses restaurant operations. It describes the front of house, back of house, and office areas. The front of house deals directly with guests, while the back of house handles receiving, storing, food production and cost control. The chapter also covers forecasting demand, increasing sales, reducing costs, and trends like more flavorful foods and increased takeout/home meal replacement. Key aspects of operations include purchasing, receiving, storing inventory, and ensuring proper portion and cost controls.
A bar is a business that serves alcoholic drinks like beer, wine, and liquor to be consumed on premises. Bar management involves overseeing staff like bartenders and servers, as well as entertainment options. Proper bar service requires cleanliness, using the correct glassware and tools, accurate drink preparation, and customer service standards. Being a good bar manager requires training staff, preventing theft, organizing equipment and supplies, and maintaining cleanliness and relationships with suppliers.
here is the description of the restaurant,
that how to design and how to use the space properly,how can we manage the space,and where the parking should be given,its approach,link with nature,its Types,its accessibility,location,importance...
Hotel restaurant and management ( bar service)cindymae123
Bar management involves operating and running an establishment that serves alcoholic beverages. If you're in charge of managing a bar, you'll need to oversee a variety of staff members, such as bouncers, bartenders and servers. Entertainment is an important part of bar management as well.
Quick breads and muffin breads do not contain yeast and are baked using chemical leavening agents like baking powder and baking soda. They can be made from batters that are thin and poured or stiff and dropped, as well as doughs that are soft or stiff. Ingredients like flour, leavening agents, liquids, eggs, sugar, and fat combine through various mixing methods to produce light and tender quick breads and muffins. Ensuring the proper technique and ratios of ingredients helps create quality muffins and breads with an even color and texture while avoiding issues like tunneling.
Many factors must be considered when designing a food service operation. An owner needs to research customer profiles, meal patterns, capacities, and type of menu. The design impacts costs, image, and operational flow. Chain restaurants have an advantage by testing designs and replicating successful ones. The design must be appropriately sized for volume, allow staff to work efficiently, and portray the owner's theme within budget. Atmosphere is also crucial, involving appearance, colors, smells, sounds, and comfort level.
This document provides guidance on establishing and managing a successful bar business. It discusses identifying the target clientele and designing the bar concept, atmosphere, and decor to attract them. Specific customer types are outlined, including diners, drop-ins, and regular patrons. Location selection and market feasibility are also addressed. The document emphasizes that every element of the bar business, from drinks to staff to layout, should work together to create a coherent image and experience for the target clientele.
This document discusses food service establishments and fine dining restaurants. It provides an overview of different types of food service establishments and describes the dining operation of a fine dining restaurant. It discusses the standards of restaurants according to the Department of Tourism and covers topics like types of table service, dining experience, accreditation of restaurants in the Philippines, and career opportunities.
This chapter discusses restaurant operations. It describes the front of house, back of house, and office areas. The front of house deals directly with guests, while the back of house handles receiving, storing, food production and cost control. The chapter also covers forecasting demand, increasing sales, reducing costs, and trends like more flavorful foods and increased takeout/home meal replacement. Key aspects of operations include purchasing, receiving, storing inventory, and ensuring proper portion and cost controls.
A bar is a business that serves alcoholic drinks like beer, wine, and liquor to be consumed on premises. Bar management involves overseeing staff like bartenders and servers, as well as entertainment options. Proper bar service requires cleanliness, using the correct glassware and tools, accurate drink preparation, and customer service standards. Being a good bar manager requires training staff, preventing theft, organizing equipment and supplies, and maintaining cleanliness and relationships with suppliers.
here is the description of the restaurant,
that how to design and how to use the space properly,how can we manage the space,and where the parking should be given,its approach,link with nature,its Types,its accessibility,location,importance...
Hotel restaurant and management ( bar service)cindymae123
Bar management involves operating and running an establishment that serves alcoholic beverages. If you're in charge of managing a bar, you'll need to oversee a variety of staff members, such as bouncers, bartenders and servers. Entertainment is an important part of bar management as well.
1) Food and beverage functions are an important part of most meetings and generate significant revenue for hotels. Meeting planners consider food quality very important in choosing facilities.
2) Hotels are moving toward more customized and restaurant-quality dining experiences at banquets, including choice menus, action stations, and upscale presentation. There is also a trend toward healthier, locally-sourced options.
3) Food and beverage has high profit margins of 35-40% and often generates more revenue than hotel restaurants. However, it requires strict controls over guarantees, attendance numbers, and beverage inventory.
The document discusses training methods for restaurant staff. It recommends that orientation be done through hands-on training to provide immediate feedback and identify areas needing further instruction. A well-planned orientation program should acquaint new employees with the company's history, goals, and expectations. During orientation, employees should explain and demonstrate each task to ensure understanding of their full job responsibilities. Effective training methods include behavior modeling, learner-controlled instruction, coaching by managers, and developing strong management behaviors and characteristics.
This document provides information about various bar equipment items including:
- An ice machine produces ice on either a small or large scale for home or commercial use.
- A bar blender is used to mix, puree, or emulsify ingredients. It has a motor in the base that rotates a blade at the bottom of a jar.
- A cocktail shaker is used to mix alcoholic drinks by shaking. There are different types including the Boston shaker, cobbler shaker, and French shaker.
- Other bar tools described are a Hawthorne strainer, bar spoon, peg measures, ice bucket and tongs, bottle stoppers, bottle pourers, muddlers, salt
A banquet is a large formal meal or feast, usually for many guests. This document provides details on the history and types of banquets, including:
- Banquets originated in ancient Egypt and were celebrated in tombs; they later evolved from medieval ceremonies where guests would stand while tables were cleared.
- Modern banquets usually involve pre-selected menus catering to large groups and allow clients to host events without food preparation responsibilities.
- Effective banquet management requires coordination between departments, detailed planning, and ensuring all client needs and legal requirements are met.
This document discusses different types of bars and bar service. It describes the key parts of a bar including the front bar, back bar, and under bar. It outlines different types of bars such as permanent bars, service bars, and mobile bars. It also lists various bar classifications and beverage arrangements for banquets. Finally, it outlines typical bar organization and staff roles.
Your restaurant kitchen is that inevitable part of your restaurant which single-handedly decides the success of your establishment. Think of it as a battery of a car. If it is kept in good condition with regular analyses and maintenance, the car runs smoothly. Ever since the restaurant world adapted to modern technologies, kitchen management is no longer a headache.
The back-of-house operations of a restaurant are always the busiest and the most hectic. Basically, the restaurant kitchen. It is not your everyday kitchen. In a restaurant kitchen, food is prepared on a large scale. Multiple batches of the same dish are made throughout the entirety of a day. The kitchen staff is always on their toes creating and recreating enjoyable meals for customers. The pressure is naturally more when chefs get repeat orders.
Keeping in mind the significance of a kitchen in a restaurant, kitchen management becomes an inescapable task. Therefore, how one must manage a restaurant kitchen effectively? What are the challenges faced by restaurateurs? And since it’s not a straightforward job to manage a fully functional kitchen in a busy restaurant, what are the factors to be kept in mind while managing a restaurant kitchen?
Bartending involves mixing alcoholic and non-alcoholic beverages and providing good customer service. The document discusses different types of bars, alcoholic and non-alcoholic beverages, and methods of mixing drinks. It provides details on parts of the bar, types of alcoholic beverages including wines, spirits, beer, and cocktails. It also discusses non-alcoholic beverages and coffee drinks. The document outlines the setup and service of the bar area.
The document provides definitions and classifications of different types of bars. It begins with a brief history, noting that the first bar appeared in Great Britain about 170 years ago and was invented by I.K. Brunel. It then defines key terms like "the bar", which refers to a specialized counter where drinks are served, and "bartender" or "barman", the person who serves drinks from behind the counter. Various types of bars are then classified and defined, such as wine bars, cocktail bars, beer bars, and mini bars, which provide snacks and drinks in hotel rooms.
A bartender performs several important duties including taking orders, mixing drinks, checking IDs, handling money, cleaning, and ensuring patrons do not drink excessively. They are responsible for the operations of the bar and supervising other staff. Bartenders must also follow legal obligations such as refusing to serve intoxicated or underage customers to avoid penalties.
The document discusses establishing effective controls for receiving goods. It emphasizes that receiving controls are important to verify that delivered goods match what was ordered in quantity, quality and price. Standards must be established for the receiving process, including verifying these three aspects and documenting receipts. The receiving clerk has key responsibilities like inspection, acceptance, documentation and storage of delivered goods. Training and oversight can help reduce theft during receiving.
This document provides an overview of a staff training presentation by Chad Troutman and Nicole Theohary of Upserve. It discusses the high turnover rates in the restaurant industry, how to hire the right employees by asking the right questions, effective training tactics like education and shadowing, strategies to retain employees like conducting exit interviews and measuring tenure, and how Upserve can help monitor staff performance. The presentation aims to help restaurants train their staff to be successful and reduce costs associated with high turnover.
Bar staff job description specificationGautam Kumar
Our Vision !! Educaterer India is an unique combination of passion driven into a hobby which makes an awesome profession. We carve the lives of enthusiastic candidates to a perfect professional who can impress upon the mindsets of the industry, while following the established traditions, can dare to set new standards to follow. We don't want you to be the part of the crowd, rather we like to make you the reason of the crowd. Today's Effort For A Better Tomorrow
This document lists and describes the principal parts, equipment, tools, and glassware used in bars. It discusses over 50 bar parts including the bar counter, display racks, refrigerators, sinks, boards, and machines. It also outlines over 40 tools such as scoops, spoons, towels, openers, strainers, shakers, and jiggers. Finally, it provides details on various types of glassware including wine glasses, flutes, tumblers, and mugs.
The document discusses the food and beverage service cycle. It begins by explaining that F&B services contribute greatly to hospitality profits. It then outlines the typical purchasing cycle for F&B services which involves purchasing products, receiving them, storing them, and issuing them out. It describes how products are then prepared and presented before being consumed by guests. The cycle aims to efficiently manage inventory and supply chain to deliver quality F&B services.
This document discusses mixology and cocktail recipes. It begins with an introduction to mixology, defining it as the art of mixing alcoholic drinks. It outlines the key techniques of bartenders, including knowing drink ingredients and methods. The document then provides an outline of topics related to cocktails and mixed drinks. These include what constitutes a cocktail, mixing methods like stirring and shaking, glassware, garnishes, and developing drink recipes with balanced flavors. It also discusses common mixology terms and different families of cocktails defined by their ingredients and mixing methods.
The document discusses different types of catering and restaurants. It describes two main types of catering: on-premise catering where all services are done on site, and off-premise catering where food is served away from the production facility. It also discusses different styles of restaurant service including French/gueridon service, American/plate service, English/family style service, Russian service, and buffet service.
Gueridon is simply defined as a small ornamental, movable table or, trolley from which food may be carved, filleted, flamed or prepared for service and served. It carries sufficient equipment for service. It is fitted with a gas burner on the top and a small gas cylinder at the bottom.
This document defines and describes fine dining restaurants. It states that fine dining restaurants offer full table service with dedicated meal courses in an elegant setting. They have higher quality decor and materials with dress codes and formal atmospheres. Fine dining restaurants offer exotic menu items from specific cuisines alongside higher quality portions. They focus on serving an affluent market segment looking to experience luxury dining.
This document defines and describes banquets. It begins by stating that a banquet is a large meal or feast that usually serves a purpose such as a celebration or event. It then lists different types of banqueting occasions such as weddings, conferences, and social functions. The document continues by explaining that banquets are usually part of hotels but some facilities are dedicated conference/banquet centers. It provides details on banquet facilities and operations, including the roles of banquet managers and staff. It concludes by outlining the banquet sales and booking procedures.
This document discusses employee roles and responsibilities in beverage service operations. It describes various staff positions such as bartenders, servers, managers, and security personnel. It emphasizes that bartenders are at the center of beverage operations, mixing drinks and providing good customer service. The document also covers bartender and server responsibilities and qualities, training procedures, and uniform policies. Overall, it provides an overview of employee management practices in bars, restaurants, and hotels that serve alcoholic beverages.
The document discusses the history and production of coffee. It provides two origin stories for coffee's discovery - one involving goats eating red berries in Ethiopia and one where a religious figure in Yemen chewed bitter berries for nourishment. The document then discusses the spread of coffee from Yemen to Turkey and beyond. It lists 53 coffee producing countries around the world and describes four main varieties of coffee plants - Robusta, Excelsa, Arabica, and Liberica. The rest of the document provides details on coffee growing regions, bean types, health benefits, myths, and interesting facts about coffee production and history.
1) Food and beverage functions are an important part of most meetings and generate significant revenue for hotels. Meeting planners consider food quality very important in choosing facilities.
2) Hotels are moving toward more customized and restaurant-quality dining experiences at banquets, including choice menus, action stations, and upscale presentation. There is also a trend toward healthier, locally-sourced options.
3) Food and beverage has high profit margins of 35-40% and often generates more revenue than hotel restaurants. However, it requires strict controls over guarantees, attendance numbers, and beverage inventory.
The document discusses training methods for restaurant staff. It recommends that orientation be done through hands-on training to provide immediate feedback and identify areas needing further instruction. A well-planned orientation program should acquaint new employees with the company's history, goals, and expectations. During orientation, employees should explain and demonstrate each task to ensure understanding of their full job responsibilities. Effective training methods include behavior modeling, learner-controlled instruction, coaching by managers, and developing strong management behaviors and characteristics.
This document provides information about various bar equipment items including:
- An ice machine produces ice on either a small or large scale for home or commercial use.
- A bar blender is used to mix, puree, or emulsify ingredients. It has a motor in the base that rotates a blade at the bottom of a jar.
- A cocktail shaker is used to mix alcoholic drinks by shaking. There are different types including the Boston shaker, cobbler shaker, and French shaker.
- Other bar tools described are a Hawthorne strainer, bar spoon, peg measures, ice bucket and tongs, bottle stoppers, bottle pourers, muddlers, salt
A banquet is a large formal meal or feast, usually for many guests. This document provides details on the history and types of banquets, including:
- Banquets originated in ancient Egypt and were celebrated in tombs; they later evolved from medieval ceremonies where guests would stand while tables were cleared.
- Modern banquets usually involve pre-selected menus catering to large groups and allow clients to host events without food preparation responsibilities.
- Effective banquet management requires coordination between departments, detailed planning, and ensuring all client needs and legal requirements are met.
This document discusses different types of bars and bar service. It describes the key parts of a bar including the front bar, back bar, and under bar. It outlines different types of bars such as permanent bars, service bars, and mobile bars. It also lists various bar classifications and beverage arrangements for banquets. Finally, it outlines typical bar organization and staff roles.
Your restaurant kitchen is that inevitable part of your restaurant which single-handedly decides the success of your establishment. Think of it as a battery of a car. If it is kept in good condition with regular analyses and maintenance, the car runs smoothly. Ever since the restaurant world adapted to modern technologies, kitchen management is no longer a headache.
The back-of-house operations of a restaurant are always the busiest and the most hectic. Basically, the restaurant kitchen. It is not your everyday kitchen. In a restaurant kitchen, food is prepared on a large scale. Multiple batches of the same dish are made throughout the entirety of a day. The kitchen staff is always on their toes creating and recreating enjoyable meals for customers. The pressure is naturally more when chefs get repeat orders.
Keeping in mind the significance of a kitchen in a restaurant, kitchen management becomes an inescapable task. Therefore, how one must manage a restaurant kitchen effectively? What are the challenges faced by restaurateurs? And since it’s not a straightforward job to manage a fully functional kitchen in a busy restaurant, what are the factors to be kept in mind while managing a restaurant kitchen?
Bartending involves mixing alcoholic and non-alcoholic beverages and providing good customer service. The document discusses different types of bars, alcoholic and non-alcoholic beverages, and methods of mixing drinks. It provides details on parts of the bar, types of alcoholic beverages including wines, spirits, beer, and cocktails. It also discusses non-alcoholic beverages and coffee drinks. The document outlines the setup and service of the bar area.
The document provides definitions and classifications of different types of bars. It begins with a brief history, noting that the first bar appeared in Great Britain about 170 years ago and was invented by I.K. Brunel. It then defines key terms like "the bar", which refers to a specialized counter where drinks are served, and "bartender" or "barman", the person who serves drinks from behind the counter. Various types of bars are then classified and defined, such as wine bars, cocktail bars, beer bars, and mini bars, which provide snacks and drinks in hotel rooms.
A bartender performs several important duties including taking orders, mixing drinks, checking IDs, handling money, cleaning, and ensuring patrons do not drink excessively. They are responsible for the operations of the bar and supervising other staff. Bartenders must also follow legal obligations such as refusing to serve intoxicated or underage customers to avoid penalties.
The document discusses establishing effective controls for receiving goods. It emphasizes that receiving controls are important to verify that delivered goods match what was ordered in quantity, quality and price. Standards must be established for the receiving process, including verifying these three aspects and documenting receipts. The receiving clerk has key responsibilities like inspection, acceptance, documentation and storage of delivered goods. Training and oversight can help reduce theft during receiving.
This document provides an overview of a staff training presentation by Chad Troutman and Nicole Theohary of Upserve. It discusses the high turnover rates in the restaurant industry, how to hire the right employees by asking the right questions, effective training tactics like education and shadowing, strategies to retain employees like conducting exit interviews and measuring tenure, and how Upserve can help monitor staff performance. The presentation aims to help restaurants train their staff to be successful and reduce costs associated with high turnover.
Bar staff job description specificationGautam Kumar
Our Vision !! Educaterer India is an unique combination of passion driven into a hobby which makes an awesome profession. We carve the lives of enthusiastic candidates to a perfect professional who can impress upon the mindsets of the industry, while following the established traditions, can dare to set new standards to follow. We don't want you to be the part of the crowd, rather we like to make you the reason of the crowd. Today's Effort For A Better Tomorrow
This document lists and describes the principal parts, equipment, tools, and glassware used in bars. It discusses over 50 bar parts including the bar counter, display racks, refrigerators, sinks, boards, and machines. It also outlines over 40 tools such as scoops, spoons, towels, openers, strainers, shakers, and jiggers. Finally, it provides details on various types of glassware including wine glasses, flutes, tumblers, and mugs.
The document discusses the food and beverage service cycle. It begins by explaining that F&B services contribute greatly to hospitality profits. It then outlines the typical purchasing cycle for F&B services which involves purchasing products, receiving them, storing them, and issuing them out. It describes how products are then prepared and presented before being consumed by guests. The cycle aims to efficiently manage inventory and supply chain to deliver quality F&B services.
This document discusses mixology and cocktail recipes. It begins with an introduction to mixology, defining it as the art of mixing alcoholic drinks. It outlines the key techniques of bartenders, including knowing drink ingredients and methods. The document then provides an outline of topics related to cocktails and mixed drinks. These include what constitutes a cocktail, mixing methods like stirring and shaking, glassware, garnishes, and developing drink recipes with balanced flavors. It also discusses common mixology terms and different families of cocktails defined by their ingredients and mixing methods.
The document discusses different types of catering and restaurants. It describes two main types of catering: on-premise catering where all services are done on site, and off-premise catering where food is served away from the production facility. It also discusses different styles of restaurant service including French/gueridon service, American/plate service, English/family style service, Russian service, and buffet service.
Gueridon is simply defined as a small ornamental, movable table or, trolley from which food may be carved, filleted, flamed or prepared for service and served. It carries sufficient equipment for service. It is fitted with a gas burner on the top and a small gas cylinder at the bottom.
This document defines and describes fine dining restaurants. It states that fine dining restaurants offer full table service with dedicated meal courses in an elegant setting. They have higher quality decor and materials with dress codes and formal atmospheres. Fine dining restaurants offer exotic menu items from specific cuisines alongside higher quality portions. They focus on serving an affluent market segment looking to experience luxury dining.
This document defines and describes banquets. It begins by stating that a banquet is a large meal or feast that usually serves a purpose such as a celebration or event. It then lists different types of banqueting occasions such as weddings, conferences, and social functions. The document continues by explaining that banquets are usually part of hotels but some facilities are dedicated conference/banquet centers. It provides details on banquet facilities and operations, including the roles of banquet managers and staff. It concludes by outlining the banquet sales and booking procedures.
This document discusses employee roles and responsibilities in beverage service operations. It describes various staff positions such as bartenders, servers, managers, and security personnel. It emphasizes that bartenders are at the center of beverage operations, mixing drinks and providing good customer service. The document also covers bartender and server responsibilities and qualities, training procedures, and uniform policies. Overall, it provides an overview of employee management practices in bars, restaurants, and hotels that serve alcoholic beverages.
The document discusses the history and production of coffee. It provides two origin stories for coffee's discovery - one involving goats eating red berries in Ethiopia and one where a religious figure in Yemen chewed bitter berries for nourishment. The document then discusses the spread of coffee from Yemen to Turkey and beyond. It lists 53 coffee producing countries around the world and describes four main varieties of coffee plants - Robusta, Excelsa, Arabica, and Liberica. The rest of the document provides details on coffee growing regions, bean types, health benefits, myths, and interesting facts about coffee production and history.
Tea is an aromatic beverage made by pouring hot water over cured leaves of the tea plant Camellia sinensis. After water, tea is the most widely consumed beverage worldwide. There are several types of tea defined by how the leaves are processed, with the most common being white, green, oolong, and black tea. Tea originated in China and later spread to other countries and cultures, developing varied preparation traditions over time.
The document provides a history of alcoholic beverages from ancient times to modern day. It discusses how fermented drinks were some of the earliest beverages created by humans over 8,000 years ago. Many early civilizations incorporated alcoholic drinks into their cultures and religions. Wine production originated from grapes and other fruits, while beer was made from grains like barley. Distilled spirits later concentrated the alcohol of fermented drinks. Throughout history, alcoholic beverages have played important roles as medicines, social lubricants, and staple drinks due to the lack of clean water alternatives. Taverns also emerged as important social gathering places.
The document discusses the key elements that an event manager must plan for a successful event experience. It outlines five main elements: invitation, registration, atmosphere, program, and treats. For each element, it provides guidance on aspects to consider such as invitation design, registration process, site layout, activity sequencing, and amenities. The overall aim is to create an engaging and memorable multi-sensory experience for attendees through an integrated planning of these different elements.
This business plan is based on a business research company that is web-based. It can be reformatted into any market or any other business context. It has the financials, marketing plan, and all other business plan requirements and major headings. These major headings may include those similar to the following:
I. Executive Summary
II. General Company Description
III. Products and Services
IV. Marketing Plan
V. Operational
IV. Management and Organization
VII. Personal Financial Statements
VIII. Startup Expenses and Capitalization
IX. Financial Plan
Research Bibliography
This report was completed during the Fall 2009 Ohio University Business Cluster. This report was made for two clients, wanting to put a wine bar in Athens, Ohio
RIsk Management for Events Lesson 4 alcohol, crowd control & emergenciesMervyn Maico Aldana
Here are some common first aid treatments for those medical emergencies:
- Burns: Stop the burning by removing the victim from the heat source. Cool the burned area with cool (not cold) running water for at least 10 minutes. Do not apply any creams or lotions. Cover the area loosely with a sterile non-stick bandage or clean cloth. Seek medical help for serious burns.
- Scrapes, bruises, cuts: Clean the wound with mild soap and water. Apply pressure with a clean bandage to stop any bleeding. Apply an antibiotic ointment if desired. Watch for signs of infection such as increased pain, swelling, redness or fever and seek medical help if infection is suspected.
This document discusses contingency planning for events. It emphasizes identifying potential risks and developing safety and security measures to protect attendees. A safety and security team should assess risks at the event venue and develop an emergency plan. Hazards are identified for different areas like structures, effects, electricity, and transportation. Crowd control and sanitation are also important factors to consider. Developing contingency plans can help minimize effects if problems do occur.
The document describes an employee management system developed for GEA Process Engineering (India) Private Limited. It includes sections on the existing system, requirements for a new system, hardware and software needs, project management, system users, analysis, design, implementation, testing, screenshots and future enhancements. The system allows administrators to add, edit and verify employee information, line managers to access reports on their department employees, and employees to access their own details. It aims to reduce workload and improve information management over the previous system.
This document provides a business plan for a new restaurant to be opened in Bangalore, India. It outlines objectives to keep food costs below 35% of revenue, promote the unique concept, expand marketing, ensure customer satisfaction and a healthy environment. The plan details the restaurant's mission to combine varied cuisine with excellent service in an eclectic atmosphere. Key factors for success include unique products, quality control, employee retention and cost control. The plan provides details on the restaurant's concept, location, operations, menu, management team, marketing strategy, finances and future goals.
To be hired to assist the supervisor.
Chefs: 2 experienced chefs to be hired to develop menu items and
oversee food preparation.
Wait Staff: Initially plan to hire 6 wait staff to handle lunch and
dinner shifts.
Host/Cashier: 1 host/cashier to greet customers and handle
payments.
Janitorial: Contract cleaning services.
Accountant: Part-time accountant for bookkeeping and financial
reporting.
Marketing Plan
Website Development
Social Media Marketing
Print Advertising
This document provides a business plan for a Dosa restaurant. It outlines objectives to keep food costs below 35% of revenue and expand marketing. The plan details the restaurant's mission to provide excellent food and service. It will feature indoor and outdoor seating with a unique Indian design. The menu will focus on dosas and other South Indian cuisine. The plan analyzes the target market and identifies competitors. It proposes strategies for marketing, sales, management, hiring staff, and financial projections.
This document discusses the process of setting up a microbrewery business. It outlines 9 key functions that make up the microbrewery development life cycle: conceptualization, market research, feasibility study, business plan, financial analysis, project planning, implementation, inspection/review, and operational management. For each function, important areas to consider are described at a high level, such as defining the business concept, analyzing the target market, developing financial forecasts, creating a project schedule, and eventually managing daily operations once completed. The overall goal is to break down the complex project into clear stages that can be systematically planned and managed from start to finish.
This document discusses territory management in sales. It covers defining territories based on customer grouping rather than just geography. It also discusses different types of accounts like major accounts and direct accounts. The document outlines territory activities and factors to consider in designing sales territories such as workload, product lines, competition, and sales potential. It provides a model for territory management involving planning, implementation, and control. Prioritizing activities for existing territories focuses on customer feedback while prospecting involves identifying target accounts through existing customers and referrals.
In this 1 hour webinar hosted by BizCentral USA, we discuss the ways to use and update your business plan to be most effective for your small business! For more information on business plans, please visit: http://bizcentralusa.com/businessplan.php
The document provides an overview of key sections to include when writing a business plan for a startup IT business. The executive summary should be 2 pages or less and explain the business concept, products/services, customers, ownership, and future outlook. The marketing plan discusses the target market, competitors, and marketing strategy. The operational plan covers daily operations, production, location, personnel, and inventory. The financial plan includes profit projections, cash flow statements, and break-even analysis. Appendices contain supplemental materials.
How to draw up a business Plan through the market research you have done, what audience to get and how to get them, and how to use your market and business plan to outdo your competitors.
The business plan proposes Sawrav Wine bar, founded by Mr. Sawrav to produce and market quality wines. It includes sections on the company, products/services, market, strategic plan, management, and finances. Sawrav Wine bar developed red, black, and sparkling wines and obtained a permit to market in Karnataka retail outlets. The goal is to become a premier wine producer and leader. The plan describes the wines, costs, facilities, technology, and future products. It identifies the wine industry, competitors, potential customers, and how Sawrav will fit the market. The strategic plan outlines marketing, pricing, distribution, sales forecasting. It provides an organization chart and discusses employment and hiring needs. The financial section includes
Internal influences in the business environmentAlex Newman
The key internal influences that managers can control to impact a business's performance are products, location, resources, and management/business culture. Managers must ensure their products meet customer needs better than competitors. Location is also important for many businesses, especially retailers, as it influences the ability to access customers. Managers allocate and utilize resources like finances, employees, equipment, and materials. Finally, management establishes the business culture through values and practices around efficiency, quality, customer service, and embracing change.
This document provides guidance on developing a compelling client proposition. It outlines exercises and tools to help advisers understand what clients need, want and value. The exercises guide advisers to map their client journey, identify what clients currently get and don't get, and define their ongoing client relationship and review process. The document stresses the importance of focusing the client proposition on clear benefits for clients. It also recommends testing the proposition with clients and refining it based on their feedback.
If You Fail to Plan Will Your Plan Fail? by Jaroslav TrojanStartupYard
The document discusses what success means and provides advice on business planning and financial management for startups. It notes that success is not a straight line and will likely involve setbacks and challenges. It also emphasizes the importance of having milestones, securing early sales, and focusing on marketing from the beginning. Additionally, it provides guidance on creating financial plans, forecasts, and managing cash flow. The key takeaways are that success is non-linear, having milestones is critical, and properly managing finances and cash flow is important for startup success.
This document outlines the agenda for a business planning workshop. The agenda includes sessions on designing and planning a business, business structure and intellectual property, registering a business with Companies House, and a finance workshop. There will also be breaks for lunch and networking. The workshop facilitator is Dr. David Bozward and it includes icebreakers and exercises to identify customer needs, benefits, and business models.
The document discusses the importance of creating a business plan and provides guidance on the key elements to include. It recommends that a business plan contain at least four elements: missions and objectives, a Gantt chart, sales plan, and cash profit and loss statement. It then outlines a more comprehensive typical business plan format and provides brief descriptions of what should be included in each section, such as company ownership, market analysis, strategy and implementation, financial plans, and more. Common mistakes to avoid when writing a business plan are also highlighted.
Lesson 12 & 13 - Business Planning [Compatibility Mode].pdfAnthonyMatu1
The document provides an overview of what a business plan is and its key components and purposes. It defines a business plan as a document that demonstrates how a business will be profitable by selling products/services. It also serves as a management tool that defines the business goals and steps to achieve them. The document then discusses the various sections of a typical business plan including the executive summary, business description, marketing plan, management plan, operations plan, and financial projections. It emphasizes that a business plan is important for obtaining funding from investors and demonstrates that the entrepreneur has thoroughly planned and understands the business.
How to start a restaurant or café as a startup complete layoutstartupscratch
This document provides an overview of how to start a restaurant or cafe business as a startup. It discusses key considerations such as the concept, investment needed including self-funding, loans, or investor funding. Restaurant costs like food, rent, equipment, licenses and marketing are also outlined. Other important factors covered include choosing a good location with visibility and accessibility, the various licenses required, necessary staff and manpower, designing the menu, and supplier and technology management.
This document outlines the key operational aspects of a business including production, location, legal requirements, personnel, inventory, suppliers, credit policies, accounts receivable, and accounts payable. The production section describes how products are made including techniques, quality control, and customer service. The location section details physical space needs, access, and costs. Legal requirements around licensing, regulations, and insurance are also covered. Sections on personnel, inventory, suppliers, credit policies, and accounts receivable/payable provide guidance on staffing, inventory management, supplier relationships, payment terms, and aging of receivables/payables.
This document summarizes best practices for marketing, sales, and customer relationships. It discusses aligning business and marketing goals, resources, and activities. Key aspects include understanding customers through data on recency, frequency, volume, and profit of purchases. Retaining top customers is emphasized through rewards, recognition, and loyalty programs. Referrals are identified as a major source of new business. The presentation recommends gaining customer advocates or "apostles" by delivering exceptional value and solutions.
The document provides guidance on writing successful business cases that can obtain approval and funding. It emphasizes that business cases should be measurable and backed by evidence. Key points include:
- Business cases should justify a project's value, risks, priorities and benefits in a concise yet informative manner (typically 2-3 pages).
- They must demonstrate how the project aligns with organizational strategy and quantify expected financial and non-financial impacts such as increased revenue, cost savings, risk reductions and compliance gains.
- Assumptions should be supported by facts and benefits must be measurable both during and after project implementation through key performance indicators.
- High-quality business cases will consider alternative options, include input from finance and procurement
This document discusses entrepreneurship and factors that contribute to business success and failure. It provides characteristics of successful entrepreneurs, sources of business ideas, and describes the typical business lifecycle. Key points that can minimize business failure are proper management and organization skills, keeping accurate business records, effective working capital, inventory, debtors and creditors management, and being aware of competitive forces in the industry. The document emphasizes the importance of planning, financial management skills, and adapting to changing business environments and markets.
The document provides guidance on preparing to launch a new business. It discusses the importance of understanding your financial position by forecasting sales and costs, creating budgets, and calculating runway. Additional topics covered include building a network, creating goals and plans, and getting legal elements in order such as registering the business, obtaining insurance, and drafting terms and conditions. The document concludes with tips on areas like researching the industry, knowing customers, determining value, setting the right price, effective communication strategies, and seeking advice.
The document discusses safety and risk management for events. It emphasizes identifying potential hazards and risks, developing controls to prevent or minimize risks, and having contingency plans in place. A safety and security team should assess risks and develop an emergency plan. Potential risks include issues with the venue, structures, electrical systems, crowd control, transportation, and sanitation. The team should evaluate each part of the event and activities for hazards. The overall goal is to protect people and property and ensure a safe, healthy environment for all involved in the event.
The document defines integrated marketing communications as coordinating various promotional efforts to maximize impact on customers. It describes the communication process as involving a source encoding a message through a channel that is decoded by a receiver. Promotion aims to create awareness, stimulate demand, encourage product trials, identify prospects, retain customers, support resellers, combat competitors, and reduce sales fluctuations. The promotion mix combines advertising, personal selling, public relations, and sales promotions to communicate with target audiences.
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive function. Exercise causes chemical changes in the brain that may help protect against mental illness and improve symptoms.
The document discusses key concepts in event marketing including marketing management, the marketing mix of product, price, place, and promotions. It emphasizes the importance of understanding target audiences and creating customer value. An effective marketing strategy requires defining objectives and implementing promotional activities across various traditional and digital channels. The customer experience is shaped by the people, processes, and physical environment associated with an event.
The document discusses key concepts related to products and branding. It defines what a product is, how products are classified into goods, services and ideas. It also explains the total product concept including core product, supplemental features and symbolic benefits. The document then discusses the product life cycle and how marketing strategies must adapt to the introduction, growth, maturity and decline stages. It concludes by explaining the importance of branding, defining brand equity and the value of brand loyalty and brand protection.
The document discusses event programming and protocols. It provides guidance on structuring event programs based on goals, budgets and attendees. It outlines categories of event activities and considerations for program flow, timing, speakers and formats. It also discusses protocols for VIP events, including seating arrangements, introductions and catering to cultural customs. Managing protocols is essential for events with officials to ensure all rules are followed.
The document discusses business markets and buying behavior. It defines business markets as consisting of individuals, organizations, or groups that purchase products for resale, direct use in production, or operations. Marketing to businesses employs the same concepts as consumer marketing but there are important structural and behavioral differences in business markets like smaller customer populations and different buying methods and quantities purchased. The key categories of business markets are producer markets, reseller markets, government markets, and institutional markets. It also outlines the characteristics of transactions, attributes of customers, primary customer concerns, methods of business buying, types of purchases, factors influencing demand, the business buying decision process, and influences on those decisions.
The document discusses the key concepts and stages involved in pricing management. It begins by outlining the objectives of identifying pricing objectives, understanding how the target market evaluates price, determining demand and price elasticity, and analyzing relationships between demand, cost and profits. It then describes the 8 stages of establishing prices as: 1) developing pricing objectives, 2) assessing how the target market views price, 3) determining demand, 4) analyzing relationships between demand, cost and profits, 5) evaluating competitors' prices, 6) selecting a pricing basis, 7) choosing a pricing strategy, and 8) setting a specific price. Finally, it provides details on various pricing strategies and considerations involved in setting the final price.
The document discusses the key concepts and stages involved in pricing management. It explains that pricing objectives must first be developed based on factors like profit, market share, or quality. Marketers then assess customers' price sensitivity and determine demand using research. They analyze relationships between demand, costs, and profits, and evaluate competitors' prices. Finally, marketers select a pricing basis and strategy, like cost-plus or penetration pricing, to determine a specific price. The eight stages outlined are developing objectives, assessing customer views on price, determining demand, analyzing relationships, evaluating competitors, selecting a pricing basis, choosing a strategy, and setting the final price.
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive functioning. Exercise causes chemical changes in the brain that may help protect against mental illness and improve symptoms.
This document discusses budgeting for events including sources of revenue like sponsorships, ticket sales, and fees. It outlines fixed expenses like audio-visual equipment and variable expenses that change with quantity like food and beverage. Income and expense reports summarize money received and spent. Financial statements like balance sheets, income statements, and statements of cash flow provide the financial status at a point in time.
The document discusses various topics related to selecting event venues, including:
1. Key factors to consider when selecting a venue such as availability, location, facilities, and cost.
2. Developing selection criteria based on the event specifications to evaluate potential venue options.
3. Common venue types like convention centers, hotels, and non-traditional venues; and some major venues in the Philippines.
The document discusses consumer buying behavior and the consumer buying decision process. It describes the five stages of the consumer buying decision process as problem recognition, information search, evaluation of alternatives, purchase, and post-purchase evaluation. It also discusses the psychological, situational, and social influences that impact consumer decisions at each stage of the buying process. These include factors like perception, motives, learning, attitudes, reference groups, culture, and more.
The document outlines a 5-step process for selecting target markets: 1) Identify targeting strategy, 2) Determine segmentation variables, 3) Develop profiles, 4) Evaluate segments, 5) Select markets. It also discusses developing sales forecasts using methods like executive judgment, surveys, time series analysis examining trends, cycles, and seasons, and regression analysis relating sales to economic indicators. Market tests are conducted to measure consumer response to new products in test areas.
The document discusses various societal, technological, environmental, and economic forces shaping the events industry. It covers changing demographics, the rise of millennials, a demand for authentic experiences and community, engagement through gamification and social media, accessibility through mobile apps and wearable technology, sustainability concerns, and the impact of economic and political climates. It emphasizes the importance of environmental scanning to understand internal resources and external forces when planning events.
The document outlines a 5-step process for selecting target markets: 1) Identify targeting strategy, 2) Determine segmentation variables, 3) Develop profiles, 4) Evaluate segments, 5) Select markets. Key variables include demographics, geography, psychographics, and behavior. The process involves profiling segments, estimating sales potential and costs, and selecting markets that are attractive and fit the company's capabilities. Sales forecasts use methods like executive judgment, surveys, time series analysis of trends, cycles, and seasons.
This document provides an overview of marketing research and the marketing research process. It discusses that marketing research involves systematically gathering and analyzing information to help solve marketing problems or take advantage of opportunities. The marketing research process involves 5 steps: 1) defining the problem, 2) designing the research, 3) collecting data, 4) interpreting findings, and 5) reporting results. It also discusses different types of research, data collection methods, and how technology can help with information gathering and analysis in marketing.
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This document discusses social responsibility and ethics in marketing. It defines social responsibility as a company's obligation to minimize negative impacts and maximize positive impacts on society. Ethical companies consider economic, legal, ethical and philanthropic responsibilities. The document outlines issues around sustainability, consumerism and community relations. It also discusses factors that influence ethical decision making like individual values, organizational culture and opportunities. Improving marketing ethics requires hiring ethical employees, developing codes of conduct and incorporating social responsibility into strategic planning.
2. • To succeed in the face of tough
competition, you must analyze what your
guests want and what your establishment
means to them.
3. • The Business Plan – the resume of your
business
Creating a Business Plan
4. • Should serve as your basic operating tool
• Should be useful for communicating
exactly who and what you are
• Should be useful in obtaining financing
Business Plan
A Good Business Plan should:
5. • If you are not much of a writer, you can
hire a freelancer to spend hours
organizing, editing and making all of the
plan components fit together.
Business Plan
6. • As an operating tool, a business plan
should answer the following questions:
– Where are we now?
– Where do we want to be next year?
– Where do we want to be two or three years
from now?
– How are we going to get there?
Business Plan
7. • Requires a detailed description of the
physical structure and its neighborhood
location.
• Factors worth including are traffic in the
area (car and foot), zoning, accesibility,
parking, and crime.
Location Analysis
8. • This is a comparison of your operation’s
actual (or anticipated) performance
against similar types of businesses.
• This forces you to figure out the activities,
strategies, and strengths of your
competition, and to decide how effective
they are.
Competitor Analysis
9. • Strengths, Weaknesses, Opportunities
and Threats
• The first two are internal: factors that you
can control.
• The other two are external: factors that
you can notice and react to.
SWOT Analysis
10. • The real objectives of this analysis are to
identify weakness and turn them into
strengths and to identify threats in order to
turn them into opportunities.
• You might also notice that your
weaknesses are your competitors’
strengths and vice versa.
Business Plan
11. • Lack of follow-through
– If you cannot translate ideas into action, you
are “running on empty”
Reasons why some business plans fail:
12. • Much talk, minimal resources
– The implementation of your goals requires
you to continually scale back and perhaps
even to eliminate portions of the plan.
Reasons why some business plans fail:
13. • Procrastination
– Quick decisive action is often necessary to
take advantage of a business opportunity.
– Think it over, but don’t think too long.
– Delays often include throwing roadblocks in
your way and hoping a negative trend or
persistent problem will disappear or right
itself.
Reasons why some business plans fail:
14. • Refining an idea endlessly
– One way to ensure that nothing happens is to
scrutinize portions of the plan forever.
Reasons why some business plans fail:
15. • Focusing on the buy-in
– This means getting everyone’s opinion before
acting.
– The idea of listening to other’s viewpoints is
valid – but not if it is used to avoid taking
action
Reasons why some business plans fail:
16. • Lack of vision
– Your bar must have a life, a feeling, a vision,
and an attitude – that’s how you connect with
your guests.
– Without these attributes, there is no reason
why guests would prefer your bar to a
competitor’s.
Reasons why some business plans fail:
18. • It’s a source of income, the culmination of
hard work, a home a way from home, a
family legacy, or a retirement fund, etc.
A Bar’s Worth
19. • Two ways to valuate:
– Business valuation
– Business appraisal
A Bar’s Worth
20. • Appraisal is a procedure used to determine the
value of something tangible or physical.
• Valuation analyzes both tangible and intangible
aspects of the company: the industry in general,
the state of the economy, the company’s historical
performance and projections, the company’s
customer base, proprietary rights, management
structure, strengths and weaknesses of the
business, government licenses or regulations that
affect the business.
A Bar’s Worth
21. • Business valuation also involves adjusting the
assets of the business to reflect its fair-market
value.
• Fair market value is the price that a business
could expect to bring if it were put up for sale
under the current conditions for a reasonable time
period, assuming that both the buyer and the
seller were informed and neither was acting under
pressure to but or sell, respectively.
A Bar’s Worth
22. • Investment value – used to determine
what a business is worth to a potential
investor, taking into consideration
whatever assets the investors bring to the
table.
A Bar’s Worth
23. • Liquidation Value – most often
associated with bankruptcies and
foreclosures.
– It is how much the business’ physical assets
would sell for at an auction, which is a fraction
of their original worth.
A Bar’s Worth
24. • Intrinsic Value – worth based on a
perceived future outcome. Determining the
value is a very hard task, and it is the type
of value that is most difficult to quantify
and justify.
A Bar’s Worth
26. • Define your market
– Market segment is a more or less
homogenous subgroup of the total consumer
market; its members have similar needs and
wants, attitudes, lifestyles, income levels,
purchasing patterns, and so on.
Marketing Plan
Steps:
27. • Determine which products and services
this market segment wants to buy.
Marketing Plan
Steps:
28. • Shape everything about your enterprise
to attract customers and sell the product
at a profit.
Marketing Plan
Steps:
29. • Positioning involves two elements:
– Customers
– Competitors
Positioning Your Business
30. • The success of your bar will depend to a
large degree on your ability to know your
customers.
• Knowing your customers means keeping a
watchful eye on the types of people who
visit your establishment.
The Patron
31. • Is the moment of truth when a guest and
server first converse and strike up a
relationship, however temporary.
• In this moment, the server represents the
entire bar and can make or break a
customer’s experience.
Service Encounter
32. • Involves getting the drink ordered,
produced, and delivered to the customer,
is part of the service encounter.
Delivery System
33. • Also called the landscape, refers to the
environment in which the service
encounter takes place.
Service Scape
34. • “the product itself affects the guest
experience”
• The experience includes whether the bar
carries, and the bartender can make, what
the guest wants; the presentation, portion
size, and price of the product; and whether
it is attractive at a fair value.
35. • Primary – those bars with concepts similar
to yours
• Secondary – those bars that could be
considered competition simply because
they are located near your proposed site.
Competitors
39. • Is a subjective impression based on
something unique or memorable about
your place.
• Image is the element that you will
emphasize in promotions, advertising and
on-site merchandising.
Image
40. • Is the overall impression you want to
create
• They have to do with what is seen, heard,
touched, and tasted – the total sensory
impressions
Ambiance
41. • Ambiance may well be the most influential
part of the customer experience, and it is
likely to make impact immediately.
Ambiance
42. • Human factors include service
components: speed, accuracy,
friendliness, product knowledge, and even
the server’s appearance.
Other Factors
43. • Decor creates the first impression; comfort
has a slower but no less significant impact.
• Lighting is also both decor and comfort
• Temperature is not important to the
customer until it is too hot or too cold
• Noise level is another comfort factor that
you can control according to customer
tastes.
Decor, Comfort and Service
44. • “Sight and sound provide the first
impression, but human encounters provide
second and most lasting.”
45. • Achieving customer satisfaction does not happen
by itself. It depends on selecting friendly, people-
oriented staff members and training them
thoroughly in you products, serving routines,
customer relations, and philosophy of service.
• Customer satisfaction also depends on your own
performance with people, both your own personal
impact and the model you set for employees.
46. • Another human ingredient of atmosphere
is the customer. If you focus your
marketing efforts on attracting a certain
clientele, you will have a compatible mix,
and people will feel comfortable from the
beginning, ready to enjoy their experience.
47. • What you serve says as much about as
how the room looks.
• More and more bars are replacing chips,
popcorns and pretzels with real food and
charging for it.
Bar Food and Snacks
48. • Raising the quality of the food you offer,
even if the menu is limited, has several
important effects:
– It adds to the enjoyment of the drinks
– It prompts people to spend a bit more time
and money
– It slows the absorption of alcohol into the
guest’s system
– Making the cocktail drinking experience safer.
Bar Food and Snacks
49. • An attractive menu is fully capable of
prompting one more round of cocktails or
by the glass wines at tables.
Bar Food and Snacks
50. • Understand your limitations
– Consider how big and/or sophisticated the
kitchen is.
When deciding how extensive
Your bar menu should be:
51. • Set hours, at least for serving hot food
– If the menu is more extensive than simple
snacks, be sure that any printed menu lists
the hours that the food will be available.
When deciding how extensive
Your bar menu should be:
52. • Restaurant/bar combinations should
function as a team
– The kitchen staff must view the bar menu as
an integral part of the operation, not just
another element that slows down the main
event meals in the dining area.
When deciding how extensive
Your bar menu should be:
53. • Be willing to update the menu regularly
– If you have daily or weekly drink specials, do
the same for food items.
When deciding how extensive
Your bar menu should be:
54. • Merchandise drinks and foods together
– Pair signature cocktails with foods
When deciding how extensive
Your bar menu should be:
55. • Word of Mouth
– By far the most effective marketing vehicle
– That is – people telling people about your
place
Marketing Tools
To Attract Customers
56. • Word of Mouth
– Raises then stakes of customer service –
since problems and missteps as well as
praises can be instantly tweeted or posted on
someone’s wall.
– If information about your bar is going to “go
viral” it had better be good news
Marketing Tools
To Attract Customers
57. • New, Reviews and Feature Stories
– A story in the newspaper, on radio, or on
television can reach people and increase
awareness of those who have already heard
about you.
– The only cost is time and effort or what you
might pay someone else to write a news
release.
Marketing Tools
To Attract Customers
58. • Personal Contact
– Asking people you know to bring in people
they know
– Encourage your customers to bring in other
customers
– Organize games or contests centered on their
interests
Marketing Tools
To Attract Customers
59. • Promotional Event
– Choose a charitable cause or civic group and
donate a portion of profits.
– Every promotion must be planned, budgeted,
fairly priced, and to the extent that is possible
in advanced, rehearsed.
Marketing Tools
To Attract Customers
60. • Ask for it
• Provide a questionnaire
• Hire mystery shoppers
• Employee feedback
Checking Your Progress
61. • Happy Hour
• Bundling – packaging two or more items
together and selling them at a set price
• Prix fixe – different items paired up and
served at a discount
Pricing as a Promotional Tool
62. • Trademark – the legal process of
registering a name to give you exclusive
rights to use it.
• Copyrights – protect original works of
authorship, fixed in any tangible medium
or expression
Protecting and Expanding your
Concept