The document outlines plans for marketing the Seabear Oyster Bar in Athens, Georgia. Key goals included increasing brand awareness as many were unaware of Seabear. Tactics included designing flyers, stickers, bottle opener keychains, and a table flip book to educate customers. Social media engagement was increased organically by interacting with posts. Strategic partnerships with organizations like hotels and food tours were established to promote Seabear. Measures of success included doubling social media followers and selling out of all promotional products within months.
The document outlines plans for Seabear Oyster Bar, an oyster bar in Athens, Georgia. It introduces the team working on the plans and describes the brand, current problems of low awareness, and communication goals of increasing awareness of the name, what the brand is, and its persona. Various creative tactics are described, including flyers, stickers, keychains, a flip book for tables, and social media strategies. Relationships with local organizations are discussed to bring in potential customers. Measures of success so far include doubling social media presence, selling out of bottle shuckers and most stickers, and distributing flip books in the restaurant.
This document provides a case study and summary of a marketing campaign for White Tiger Gourmet, a restaurant in Athens, Georgia. The campaign aimed to address two key challenges: a lack of cohesive branding across platforms and low brand awareness among college students. To tackle this, the team redesigned branding elements like the logo, website, and menu to create a consistent brand image. They also increased social media presence on platforms like Instagram and Facebook through contests and engaging content. These efforts led to growth in social followers, interactions, and sales, establishing White Tiger Gourmet as a popular local restaurant.
This document provides an outline for a marketing plan for Creature Comforts Brewery. It includes sections on situation analysis, company history, product evaluation, competitors, industry trends, SWOT analysis, marketing direction, target profiles, branding, recommendations, creative concepts, and future plans. The goal is to increase preference for Creature Comforts brewery by developing an integrated marketing campaign that highlights their authentic atmosphere, variety of craft beers, and locally owned partnerships in Athens, Georgia.
This document summarizes the branding and marketing strategy developed for White Tiger Gourmet restaurant. The strategy addressed two key challenges: a lack of cohesive branding across platforms and low brand awareness among college students. To tackle this, the team redesigned the logo, website, menu and photography to create a consistent brand image. They also increased social media presence on Instagram and Facebook through contests, user-generated content and events. This led to an 844% increase in Instagram followers and growth in Facebook interactions. Overall sales increased by 38% after implementing the new branding and marketing strategy.
This document provides an overview and strategic plan for Sarah's Patisserie, a French bakery in Ithaca, NY. It includes an agency introduction, executive summary, situational analysis through research and SWOT/competitor analyses. The plan outlines objectives, strategies, target audiences, proposed tactics, and an evaluation timeline and budget to increase awareness and sales among college students and families in the local area.
Bar Menus Copenhagen Spirits & Cocktailsv2Philip Duff
The document discusses creating successful bar menus. It begins by introducing the author, Philip Duff, and his background in bartending. It then discusses the purpose of menus, including advertising the bar, marketing products, broadcasting the bar's personality, helping guests, and serving as a tool. Ideal menus according to Duff would have 8 drinks at 1 price, without excessive branding, and use quality and interesting ingredients. The document provides tips for writing menu descriptions and emphasizes that both physical and online menus should effectively advertise the bar.
The document summarizes research conducted by a restaurant to evaluate itself and its competitors. This included a survey of customers, focus groups, and blind taste tests comparing the restaurant's signature burger to a competitor's. Interviews were also conducted with frequent customers. The research examined the restaurant and its competitor's missions, cultures, strengths, weaknesses, images, pricing, marketing strategies, customer demographics and behaviors. It identified increasing local customers and sales during slow seasons as goals. The restaurant positioned itself as a "burger boutique" rather than a typical burger joint, aiming to attract young professionals looking for an upgraded gourmet burger experience.
The document outlines plans for Seabear Oyster Bar, an oyster bar in Athens, Georgia. It introduces the team working on the plans and describes the brand, current problems of low awareness, and communication goals of increasing awareness of the name, what the brand is, and its persona. Various creative tactics are described, including flyers, stickers, keychains, a flip book for tables, and social media strategies. Relationships with local organizations are discussed to bring in potential customers. Measures of success so far include doubling social media presence, selling out of bottle shuckers and most stickers, and distributing flip books in the restaurant.
This document provides a case study and summary of a marketing campaign for White Tiger Gourmet, a restaurant in Athens, Georgia. The campaign aimed to address two key challenges: a lack of cohesive branding across platforms and low brand awareness among college students. To tackle this, the team redesigned branding elements like the logo, website, and menu to create a consistent brand image. They also increased social media presence on platforms like Instagram and Facebook through contests and engaging content. These efforts led to growth in social followers, interactions, and sales, establishing White Tiger Gourmet as a popular local restaurant.
This document provides an outline for a marketing plan for Creature Comforts Brewery. It includes sections on situation analysis, company history, product evaluation, competitors, industry trends, SWOT analysis, marketing direction, target profiles, branding, recommendations, creative concepts, and future plans. The goal is to increase preference for Creature Comforts brewery by developing an integrated marketing campaign that highlights their authentic atmosphere, variety of craft beers, and locally owned partnerships in Athens, Georgia.
This document summarizes the branding and marketing strategy developed for White Tiger Gourmet restaurant. The strategy addressed two key challenges: a lack of cohesive branding across platforms and low brand awareness among college students. To tackle this, the team redesigned the logo, website, menu and photography to create a consistent brand image. They also increased social media presence on Instagram and Facebook through contests, user-generated content and events. This led to an 844% increase in Instagram followers and growth in Facebook interactions. Overall sales increased by 38% after implementing the new branding and marketing strategy.
This document provides an overview and strategic plan for Sarah's Patisserie, a French bakery in Ithaca, NY. It includes an agency introduction, executive summary, situational analysis through research and SWOT/competitor analyses. The plan outlines objectives, strategies, target audiences, proposed tactics, and an evaluation timeline and budget to increase awareness and sales among college students and families in the local area.
Bar Menus Copenhagen Spirits & Cocktailsv2Philip Duff
The document discusses creating successful bar menus. It begins by introducing the author, Philip Duff, and his background in bartending. It then discusses the purpose of menus, including advertising the bar, marketing products, broadcasting the bar's personality, helping guests, and serving as a tool. Ideal menus according to Duff would have 8 drinks at 1 price, without excessive branding, and use quality and interesting ingredients. The document provides tips for writing menu descriptions and emphasizes that both physical and online menus should effectively advertise the bar.
The document summarizes research conducted by a restaurant to evaluate itself and its competitors. This included a survey of customers, focus groups, and blind taste tests comparing the restaurant's signature burger to a competitor's. Interviews were also conducted with frequent customers. The research examined the restaurant and its competitor's missions, cultures, strengths, weaknesses, images, pricing, marketing strategies, customer demographics and behaviors. It identified increasing local customers and sales during slow seasons as goals. The restaurant positioned itself as a "burger boutique" rather than a typical burger joint, aiming to attract young professionals looking for an upgraded gourmet burger experience.
This document provides information about the Green. Beer. Fest. magazine and festival. It includes articles about the Colorado Ocean Coalition promoting ocean conservation, tips for beginning home brewers to learn the process, and advice for bands preparing for their first recording session such as practicing, having finished songs, and being well-prepared with functioning equipment. It also provides background on the Green. Beer. Fest. and its rebranding from the previous Frack Free Brew Festival to have a greater focus on sustainability and innovation.
MKTG371 Subcultures of Consumption Written ReportMarissa Garcia
This document provides information about Ballast Point Brewery, a craft brewery located in San Diego, California. It discusses Ballast Point's history starting as a home brewing operation and its growth into a successful brewery. It also outlines Ballast Point's marketing strategy, target market of individuals aged 21-31, and competitors in the San Diego craft beer market. SWOT analysis identifies Ballast Point's strengths in variety of beers, and weaknesses in smaller market size compared to macro breweries. Opportunities include expansion and recognition outside of San Diego, while threats include increasing competition in the crowded San Diego craft beer scene.
Eeatons - A global marketing strategy for a Jamaican brandLéa Coubray
This document provides information about the branding project for Eaton's BBQ sauces in Australia and Brazil. It includes background research on the BBQ sauce markets in both countries, insights about consumers' perceptions and behaviors, positioning statements, creative concepts, and tactical marketing plans for each country. The plans outline objectives, target audiences, communication channels, events, and timeline for campaigns launching the brand in Australia and Brazil over 2016-2017.
A restaurant menu card is like a chef’s dish. If it’s not designed in a presentable manner, the customers would jump to ugly conclusions without even tasting the dish.
Your restaurant menu card design plays a crucial role in shaping a customer’s perspective towards your restaurant. In order to make an excellent first impression, you would want your menu card to be something spectacular.
It’s your job to design the menu in such a way that it makes your customers curious about various dishes served at your restaurant. An outstanding menu card is your dish’s one-way ticket to fame.
You can be as creative and personal while designing menu cards. Let people know the story behind your restaurant. This will make things more authentic and relatable to your customers.
Southern Brewing Company lacked brand awareness and a cohesive brand identity. To address this, an advertising agency revamped SBC's digital presence, creating a new website and consistent branding across social media. This included establishing a welcoming tone and visual identity focused on locally sourced ingredients. The rebranding increased social media followers and engagement. SBC now has a stronger online presence to connect with the Athens community.
Bondi australian premium beer trade presenterRoss Bennie
Bondi Australian Beer is a premium session lager brewed in Sydney to an Australian recipe combining barley malt, cereals and aromatic hops. It has a fruity aroma, medium bitterness and clean finish. Named after iconic Bondi Beach, the brand represents a sophisticated yet relaxed Australian lifestyle. Bondi aims to change perceptions of Australian beer and targets young adults with innovative social media campaigns and sponsorships.
South Kitchen + Bar is a new restaurant in Athens, Georgia that offers creative Southern cuisine and seeks to increase brand awareness through a unified marketing strategy. The document outlines South's target audiences, positioning, and proposed marketing executions including logo development, digital ads, banner ads, promotional items, and partnerships to help drive traffic and establish the brand. Recommendations are made to better connect the restaurant and event space under a single identity.
Carrefour Gourmet aims to offer premium quality products with a vast selection, an excellent and unique customer experience, and interactive product information. More than just a supermarket, it seeks to create an authentic culinary experience. It focuses on quality, variety, and satisfying customers who appreciate good food through elegant store design and expert product ambassadors to share knowledge about their creations.
Fizzics Group is developing products to improve the beer drinking experience. Their flagship product, Waytap, uses technology to revitalize canned and bottled beer so it has the taste and quality of a draft beer straight from the tap. Waytap works by pressurizing and sonicating the beer to reintroduce carbonation and create a perfect foam, allowing beer to be enjoyed as if it was freshly drafted anywhere. Fizzics aims to disrupt the beer market and how beer is consumed both at home and in commercial settings.
This document provides a marketing research report on Les Amis Restaurant. It includes secondary research on food trends and 22 customer interviews. The primary problems identified were low awareness of the "Culture Special", menu clarity, interest in Lebanese seafood, and building customer loyalty. Research objectives included understanding how to improve the menu, opinions on the "Culture Special", strengths of Les Amis, dish sizes and prices, and how to strengthen the customer experience. Customer interviews provided insights into menu preferences and suggestions. The research methodology included secondary research, interviews, a focus group and surveys to identify significant findings and recommendations for Les Amis Restaurant.
10 exciting dining trends to be served up in 2018DG Consulting
From the evolution of vegetable dishes and a new focus on botanicals, to a deeper need for personalised customer interactions and ownership of ethical responsibilities – here are 10 Dining and Drink Trends Expected to Make an Impact in 2018
The document provides an overview and guidelines for employees of the Daniel Hospitality Group. It welcomes new employees, emphasizes the importance of teamwork and guest service, and outlines expectations for employees, including arriving on time, following health and safety protocols, and maintaining a respectful work environment. Rules around cell phone use, substance use, and lifting heavy objects are described.
The 11th annual Boobalicious Ball will be held on June 28th, 2014 at the Crown Perth to raise funds for Breast Cancer Care WA. The event will include dinner, drinks, entertainment and auctions. Tickets are $270 each or tables of 10 can be purchased for $4,700, which includes corporate sponsorship benefits. Sponsorship opportunities are also available. Previous sponsors have expressed their support for the event and cause. Funds raised go towards providing support services to those affected by breast cancer in Western Australia.
This document provides a marketing plan for Southbound, a new restaurant in Fort Lauderdale, Florida specializing in grilled cheese sandwiches and hot dogs. The plan outlines the company description, strategic focus, situation analysis including SWOT analysis, market and product focus, marketing program strategy and tactics, financial projections, organizational structure, and implementation and evaluation plans. The owners analyzed the local market and saw an opportunity to open a specialty grilled cheese and hot dog restaurant with unique menu items and a retro, rock and roll atmosphere. Their goals are to attract both local and tourist customers and establish themselves as one of the most popular restaurants in the area within five years.
This PowerPoint is basically an interview which was conducted to understand a life of an entrepreneur. we took up Chili's and asked various questions that are mentioned in the PPT so develop our thoughts.
This document describes the concept for a new restaurant called Little Shanty that aims to fill a market space between fast casual and fast food called "Fresh Casual". Little Shanty will offer both healthy and indulgent options to appeal to customers who want fresh ingredients and frequent menu updates. The restaurant focuses on quality food, design, and community involvement. Financial projections estimate that a single location in Warren, NJ could reach $950,000 in annual sales once established.
This project is an application from Brand Identity & Strategy, in which we have used a fictitious Cafe located in the island of Menorca & our task is to build the brand from scratch using principle studied in the class
This document contains the agenda and notes from a marketing project for the Welsh Rabbit Bistro. It includes sections on the design brief, ethnographic interview guide, interviews conducted, design criteria, potential new product ideas ("napkin pitches"), assumptions, and next steps. The goal of the project is to help the Welsh Rabbit reinvent its brand and lunch offering to attract more customers during lunch hours and increase revenue. Student teams will conduct customer research and develop potential solutions to expand the Welsh Rabbit's lunch business.
Ecover produces cleaning products in an ecological, economic, and socially responsible way in a unique ecological factory. They use only plant-based ingredients and aim to create safer products for skin. Simon Levelt is a high-quality coffee and tea retailer known for its expertise, exclusivity, variety, enjoyment, and openness. It carries 20 types of coffee and over 200 teas. A shoppable shop should have good non-direct light, a logical setup, no bright colors, enough space for products, and a semi-private feel.
Homework is work assigned to students to be completed outside of regular class time. It is intended to reinforce concepts learned in class through practice and preparation. Effective homework design provides opportunities for students to extend their understanding and apply their knowledge. The Department of Education recommends homework serve educational purposes and not be too taxing on students. Repeated practice is important for students to master new skills and become better over time.
Este documento presenta un planificador de ambientes de aprendizaje mediados por TIC. Explica que la planificación es importante para establecer objetivos y estrategias para alcanzarlos. Luego, detalla los componentes de diseño de un ambiente de aprendizaje mediado por TIC, incluyendo intenciones educativas, objetivos, preguntas orientadoras, tiempo de implementación y actividades. Finalmente, caracteriza a los estudiantes y docentes que participarían en este ambiente de aprendizaje focalizado en mejorar la comprensión lectora a través
A college student wrote a letter to Island Records requesting permission to use Amy Winehouse's song "Rehab" for a class project where she has to recreate a music video. She explained that she is attending Queen Elizabeth Sixth Form College and needs permission to avoid any legal issues with using the copyrighted song.
This document provides information about the Green. Beer. Fest. magazine and festival. It includes articles about the Colorado Ocean Coalition promoting ocean conservation, tips for beginning home brewers to learn the process, and advice for bands preparing for their first recording session such as practicing, having finished songs, and being well-prepared with functioning equipment. It also provides background on the Green. Beer. Fest. and its rebranding from the previous Frack Free Brew Festival to have a greater focus on sustainability and innovation.
MKTG371 Subcultures of Consumption Written ReportMarissa Garcia
This document provides information about Ballast Point Brewery, a craft brewery located in San Diego, California. It discusses Ballast Point's history starting as a home brewing operation and its growth into a successful brewery. It also outlines Ballast Point's marketing strategy, target market of individuals aged 21-31, and competitors in the San Diego craft beer market. SWOT analysis identifies Ballast Point's strengths in variety of beers, and weaknesses in smaller market size compared to macro breweries. Opportunities include expansion and recognition outside of San Diego, while threats include increasing competition in the crowded San Diego craft beer scene.
Eeatons - A global marketing strategy for a Jamaican brandLéa Coubray
This document provides information about the branding project for Eaton's BBQ sauces in Australia and Brazil. It includes background research on the BBQ sauce markets in both countries, insights about consumers' perceptions and behaviors, positioning statements, creative concepts, and tactical marketing plans for each country. The plans outline objectives, target audiences, communication channels, events, and timeline for campaigns launching the brand in Australia and Brazil over 2016-2017.
A restaurant menu card is like a chef’s dish. If it’s not designed in a presentable manner, the customers would jump to ugly conclusions without even tasting the dish.
Your restaurant menu card design plays a crucial role in shaping a customer’s perspective towards your restaurant. In order to make an excellent first impression, you would want your menu card to be something spectacular.
It’s your job to design the menu in such a way that it makes your customers curious about various dishes served at your restaurant. An outstanding menu card is your dish’s one-way ticket to fame.
You can be as creative and personal while designing menu cards. Let people know the story behind your restaurant. This will make things more authentic and relatable to your customers.
Southern Brewing Company lacked brand awareness and a cohesive brand identity. To address this, an advertising agency revamped SBC's digital presence, creating a new website and consistent branding across social media. This included establishing a welcoming tone and visual identity focused on locally sourced ingredients. The rebranding increased social media followers and engagement. SBC now has a stronger online presence to connect with the Athens community.
Bondi australian premium beer trade presenterRoss Bennie
Bondi Australian Beer is a premium session lager brewed in Sydney to an Australian recipe combining barley malt, cereals and aromatic hops. It has a fruity aroma, medium bitterness and clean finish. Named after iconic Bondi Beach, the brand represents a sophisticated yet relaxed Australian lifestyle. Bondi aims to change perceptions of Australian beer and targets young adults with innovative social media campaigns and sponsorships.
South Kitchen + Bar is a new restaurant in Athens, Georgia that offers creative Southern cuisine and seeks to increase brand awareness through a unified marketing strategy. The document outlines South's target audiences, positioning, and proposed marketing executions including logo development, digital ads, banner ads, promotional items, and partnerships to help drive traffic and establish the brand. Recommendations are made to better connect the restaurant and event space under a single identity.
Carrefour Gourmet aims to offer premium quality products with a vast selection, an excellent and unique customer experience, and interactive product information. More than just a supermarket, it seeks to create an authentic culinary experience. It focuses on quality, variety, and satisfying customers who appreciate good food through elegant store design and expert product ambassadors to share knowledge about their creations.
Fizzics Group is developing products to improve the beer drinking experience. Their flagship product, Waytap, uses technology to revitalize canned and bottled beer so it has the taste and quality of a draft beer straight from the tap. Waytap works by pressurizing and sonicating the beer to reintroduce carbonation and create a perfect foam, allowing beer to be enjoyed as if it was freshly drafted anywhere. Fizzics aims to disrupt the beer market and how beer is consumed both at home and in commercial settings.
This document provides a marketing research report on Les Amis Restaurant. It includes secondary research on food trends and 22 customer interviews. The primary problems identified were low awareness of the "Culture Special", menu clarity, interest in Lebanese seafood, and building customer loyalty. Research objectives included understanding how to improve the menu, opinions on the "Culture Special", strengths of Les Amis, dish sizes and prices, and how to strengthen the customer experience. Customer interviews provided insights into menu preferences and suggestions. The research methodology included secondary research, interviews, a focus group and surveys to identify significant findings and recommendations for Les Amis Restaurant.
10 exciting dining trends to be served up in 2018DG Consulting
From the evolution of vegetable dishes and a new focus on botanicals, to a deeper need for personalised customer interactions and ownership of ethical responsibilities – here are 10 Dining and Drink Trends Expected to Make an Impact in 2018
The document provides an overview and guidelines for employees of the Daniel Hospitality Group. It welcomes new employees, emphasizes the importance of teamwork and guest service, and outlines expectations for employees, including arriving on time, following health and safety protocols, and maintaining a respectful work environment. Rules around cell phone use, substance use, and lifting heavy objects are described.
The 11th annual Boobalicious Ball will be held on June 28th, 2014 at the Crown Perth to raise funds for Breast Cancer Care WA. The event will include dinner, drinks, entertainment and auctions. Tickets are $270 each or tables of 10 can be purchased for $4,700, which includes corporate sponsorship benefits. Sponsorship opportunities are also available. Previous sponsors have expressed their support for the event and cause. Funds raised go towards providing support services to those affected by breast cancer in Western Australia.
This document provides a marketing plan for Southbound, a new restaurant in Fort Lauderdale, Florida specializing in grilled cheese sandwiches and hot dogs. The plan outlines the company description, strategic focus, situation analysis including SWOT analysis, market and product focus, marketing program strategy and tactics, financial projections, organizational structure, and implementation and evaluation plans. The owners analyzed the local market and saw an opportunity to open a specialty grilled cheese and hot dog restaurant with unique menu items and a retro, rock and roll atmosphere. Their goals are to attract both local and tourist customers and establish themselves as one of the most popular restaurants in the area within five years.
This PowerPoint is basically an interview which was conducted to understand a life of an entrepreneur. we took up Chili's and asked various questions that are mentioned in the PPT so develop our thoughts.
This document describes the concept for a new restaurant called Little Shanty that aims to fill a market space between fast casual and fast food called "Fresh Casual". Little Shanty will offer both healthy and indulgent options to appeal to customers who want fresh ingredients and frequent menu updates. The restaurant focuses on quality food, design, and community involvement. Financial projections estimate that a single location in Warren, NJ could reach $950,000 in annual sales once established.
This project is an application from Brand Identity & Strategy, in which we have used a fictitious Cafe located in the island of Menorca & our task is to build the brand from scratch using principle studied in the class
This document contains the agenda and notes from a marketing project for the Welsh Rabbit Bistro. It includes sections on the design brief, ethnographic interview guide, interviews conducted, design criteria, potential new product ideas ("napkin pitches"), assumptions, and next steps. The goal of the project is to help the Welsh Rabbit reinvent its brand and lunch offering to attract more customers during lunch hours and increase revenue. Student teams will conduct customer research and develop potential solutions to expand the Welsh Rabbit's lunch business.
Ecover produces cleaning products in an ecological, economic, and socially responsible way in a unique ecological factory. They use only plant-based ingredients and aim to create safer products for skin. Simon Levelt is a high-quality coffee and tea retailer known for its expertise, exclusivity, variety, enjoyment, and openness. It carries 20 types of coffee and over 200 teas. A shoppable shop should have good non-direct light, a logical setup, no bright colors, enough space for products, and a semi-private feel.
Homework is work assigned to students to be completed outside of regular class time. It is intended to reinforce concepts learned in class through practice and preparation. Effective homework design provides opportunities for students to extend their understanding and apply their knowledge. The Department of Education recommends homework serve educational purposes and not be too taxing on students. Repeated practice is important for students to master new skills and become better over time.
Este documento presenta un planificador de ambientes de aprendizaje mediados por TIC. Explica que la planificación es importante para establecer objetivos y estrategias para alcanzarlos. Luego, detalla los componentes de diseño de un ambiente de aprendizaje mediado por TIC, incluyendo intenciones educativas, objetivos, preguntas orientadoras, tiempo de implementación y actividades. Finalmente, caracteriza a los estudiantes y docentes que participarían en este ambiente de aprendizaje focalizado en mejorar la comprensión lectora a través
A college student wrote a letter to Island Records requesting permission to use Amy Winehouse's song "Rehab" for a class project where she has to recreate a music video. She explained that she is attending Queen Elizabeth Sixth Form College and needs permission to avoid any legal issues with using the copyrighted song.
Italian Language and Culture for Spanish Speakers in Florida: Benefits, Chall...Fabrizio Fornara
This document provides information about an Italian language course for Spanish speakers at Florida State University. It discusses the benefits of offering such a course given Florida's demographics, and outlines two phases of the course's development.
Phase 1 involved offering the standard first and second semester Italian courses but tailored for Spanish speakers, with reduced contact hours. Phase 2 aimed to compress the content of the second semester into a single course through an intercomprehension approach emphasizing similarities between Italian and Spanish.
The course structure integrates in-class and online learning. It uses a flipped classroom model and theme-based units with lexical and grammar modules. Assessment includes unit activities, written and oral productions, participation, and a final project. Both synchronous
Este documento describe los principales tipos de videojuegos, incluyendo juegos de acción como disparos y lucha, así como plataformas, arcade y estrategia. Explica que los videojuegos se pueden clasificar por la perspectiva de la cámara, como primera o tercera persona, y por el enfoque, como juegos de disparos, lucha, mundo abierto u otros. Concluye que los videojuegos son una distracción para personas de todas las edades y géneros, y que aunque a veces son criticados como una p
The lesson plans cover a week of 7th grade science instruction focusing on cell processes. On Monday, students will learn about diffusion, photosynthesis, and respiration by sketching cell structures and writing chemical reactions. Tuesday through Thursday focus on cell division, with students learning about mitosis, meiosis, and comparing asexual and sexual reproduction. Friday reviews the key concepts from earlier in the week, including diffusion, photosynthesis, and the exchange of gases between organisms and the environment. Formative and summative assessments are built into each day to check student understanding of the material.
Boost Your Chances to Get Hired: The Interdisciplinary ExpertiseFabrizio Fornara
The document summarizes Fabrizio Fornara's presentation at the MLA 2016 conference on his experiences as an interdisciplinary graduate student. It discusses how he has gained expertise in instructional design, technology, and language teaching through his academic background and jobs. This interdisciplinary experience has prepared him for careers in higher education like faculty positions combining fields or alternative academic roles involving instructional design, technology, or administration. The presentation provides examples of job advertisements requiring interdisciplinary backgrounds and skills.
This document outlines shots for a music video featuring a singer getting ready for and performing a song, interspersed with scenes of them songwriting while surrounded by alcohol and visiting a therapist who diagnoses them as depressed. Scenes include the singer doing makeup before performing on stage, shots of their performance with jazz instruments, and them crying while trying to write a new song surrounded by paper and bottles.
The document discusses various media technologies used in the evaluation of a media project. It describes how iMacs were used for their internet access and editing software. Google resources like YouTube and Google Images were used for initial research. Prezi, Slideshare and Haiku Deck were used to present research findings. Facebook was used for group communication. A Blue Snowball microphone and SoundCloud were used to record podcasts for evaluations. Equipment like a Nikon DSLR camera, studio lights, tripod and dolly were used to film a music video. Software like Final Cut Express, Adobe After Effects, Photoshop and Wix were used to edit videos, add visual effects, design graphics and build a website.
Ringkasan dokumen tersebut adalah:
(1) Keyboard adalah alat input komputer yang memiliki berbagai tombol dan fungsi;
(2) Fungsi keyboard adalah mengirimkan perintah ke CPU untuk diubah menjadi sinyal digital;
(3) Ada beberapa jenis keyboard seperti QWERTY, Dvorak, alphabetic, numeric, dan Klockenberg.
This document provides a compilation of top-down, bottom-up, and metacognitive techniques for developing listening and reading skills in English 17 (The Teaching of Listening and Reading). It defines top-down processing as using background knowledge to predict meaning, and provides examples of top-down techniques like predicting, inferring, and summarizing. Specific listening activities that encourage top-down processing are described, such as using pictures to sequence events or identifying locations of conversations. The document also lists techniques for activating students' prior knowledge, such as word association tasks, to help with comprehension.
We research hierarchy of topics extracted from documents (news, publications, discussions etc.).
Our system is targeted at data researchers.
It provides:
-Trend tracking
-Similar and related topics detection
-Topic segmentation, which aims to solve information overload (http://mlvl.github.io/Hierarchie/) problem
The topic model we use is not a collection of tags but is the combination of NLP + statistical analysis.
Samy Harford has over 5 years of experience as a graphic designer at Boutique Coffee Brands LTD. He has led the creative process for numerous branding and design projects including The Caffeine Club, Barista Brothers, The Americano Coffee House, and American Fruity. His roles have included concept creation, branding, packaging, print, and motion graphic design.
CASE STUDY- Salt -Gastropub- Introduction 'Salt' is New Jersey's first.pdfakknit
CASE STUDY: Salt "Gastropub" Introduction 'Salt' is New Jersey's first gastropub, which was
opened by Bradley and Laurie Boyle in April of 2008. In case you're not already familiar with
the concept, a gastropub is simply a pub that serves better-than-average fare, which originated in
England in the early 1990 s. " Salt Gastropub" features upscale food served in a casual setting
without the pretense of a fine-dining establishment. Its menu items are complemented by its vast
assortment of quality beers, wines, and specialty cocktails, all of which are reasonably priced to
encourage frequent patronage. The name "Salt" was chosen after much deliberation and debate,
but the idea was simple: what better way to sum up a concept that is focused on great food than
to name it after the key ingredient used in all food preparations - sait. Background In 2001,
Bradiey and Laurie opened their first restaurant, "Bula," in Newton, New Jersey. They owned
and operated Bula for eight years before they decided it was time for a larger restaurant operation
with a different concept in mind. While driving through the Township of Byram, New Jersey,
one day, they discovered a "roadhouse-style" bullding that was for saie in a rustic setting with
highway frontage. Bradley and Laurie seriously considered purchasing the bullding for its ideal
location, architectural potential, and with hopes that they could get if for a good deal, which they
did. Bradley and Laurie spent six months trying to get the approval for an SBA loan. The timing
was a key factor in getting their loan approval, as the economy began to struggle shortly after.
Customers and Employees Before it was Sait, the previous business was a local dive bar known
as 76 ers Waterloo Inn that attracted a rough and often rowdy crowd. Bradley and Laurie wanted
to cater to a completely Customers and Employees Before it was Salt, the previous business was
a local dive bar known as 76 ers Waterfoo inn that attracted a rough and often rowty crowd.
Bradley and Laurie wanted to cater to a completely aiflerent market from the previous concept,
and they knew it would be a challenge to change the location's teputation and give people a
reason to come to the estabishment. Furthermore, they wanted to be a pillar of the community, as
the building is lacated in a tamily-oriented community. There is a huge emphasis placed on "the
Salt family," which encompasses the staff. customers, and the community. The employees have
bought into this philosophy and embrace the culture. The Mena When creating the menu, they
wanted it to be approachable, with familar fiems and ingredients prepared in a unique way; all
they while keeping the theme of traditional Englsh pub tare in the background. For this reason,
some of their most popular items include Fish ' n ' Chips using beer-battered tilapla; Bangers and
Mash using pork sausage in sweet apple gravy with creamy smashed potatoes; and garlic and
rosemary marinated Hangar Steak. The key to the .
This document provides a case study and summary of a marketing campaign for White Tiger Gourmet, a restaurant in Athens, Georgia. The campaign aimed to address two key challenges: a lack of cohesive branding across platforms and low brand awareness among college students. To tackle this, the team redesigned branding elements like the logo, website, and menu to create a consistent brand image. They also increased social media presence on platforms like Instagram and Facebook through contests and engaging content. These efforts led to growth in social followers and sales, establishing White Tiger Gourmet as a popular local restaurant.
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2. Table of Contents
M e e t T h e Te a m
M e e t T h e B r a n d
S W O T A n a l y s i s
C r e a t i v e B r i e f
P r o b l e m a n d
C o m m u n i c a t i o n G o a l s
C r e a t i v e Ta c t i c s
a n d E x e c u t i o n s
S o c i a l M e d i a
S t r a t e g i c R e l a t i o n s h i p
M e a s u r e s o f S u c c e s s
F u t u r e R e c o m m e n d a t i o n s
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2
3
4
5
10
13
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3. 1
Kara Wexler
Account Executive
Grizwald Lee Bearington
Mascot
Shay Fitzmaurice
Assistant Account Executive
Phillip Jones
Copywriter
Caroline Moore
Strategist
Megan Robertson
Art Director
MeetThe Brand
Seabear is a fresh take
on a classic establishment:
the oyster bar. It is the sole
oyster bar in Athens, Georgia
and fittingly brings heart and soul to all of its offerings. Dreamt up and made real by Patrick
Stubbers, formerly a chef at iconic Athenian foodie-haven The National, Seabear invokes
the briny breezes and shattered shale shores of the coast. More than just a land-locked
embodiment of oyster country, Seabear is a product of passionate collaboration. The artistry
and eclectic lean of Athens is evident in every aspect of the restaurant, from the local artwork
and hand-crafted fixtures to the innovative menu and exploratory cocktails. Whether you’re
sampling high-quality oysters or partaking in the famed absinthe bar, Seabear brings you a
warm, thoughtful, and responsibly sourced dining experience.
MeetTheTeam
4. 2
- Owners have cooking and restaurant experience
- Bottleworks location is a well-known area with a
fitting clientele and good parking
- Ties to The National
- Offers Athens’ only absinthe drip
- Only oyster bar in Athens
- Unique restaurant space/atmosphere
- Large bar selection
- Memorable name
- Owner has many connections with local
Athens business owners
- Only oyster bar in Athens
- Many organizations and business host events in Athens
- Greek student on UGA campus may be willing to spend
more money for Parents’ Weekends
- Athens has three local breweries presenting
partnership opportunities
- People respect sustainability efforts
- Athens is home to many types of individuals besides
college students, including families, young couples,
older couples, UGA faculty, etc.
- Excellent venue for after-parties
- Appealing to a niche market
- Somewhat expensive, especially for the large Athens
population of college students
- Physically small with only about eight tables plus bar
seating
- Minimal advertising since opening
- Low brand awareness
- Lack of consistent branding across all media channels
- Low interaction on social media (except Instagram)
- Other well-known restaurants in Athens offer oysters,
many that are noticeably cheaper
- Athens has many restaurants and bars competing for the
same kind of customers
- College students, a large part of the Athens economy,
generally do not like to spend a lot of money on dinner
- People are not always open-minded about trying new
foods (like oysters)
- Customers might not know about other menu options
besides oysters
strengths
opportunities
threatsweaknesses SWOT
5. 3
Target Audience
Male and female Athens natives above the age of 30 who enjoy fine dining. They don’t mind
spending somewhat heavily on a meal because they know they are supporting a local business
with sustainable environmental practices and strong ties to the Athens community. They
enjoy Seabear’s warm, hip atmosphere and well-stocked bar that includes local options.
Research
Our team conducted a short survey to collect information on dining habits, familiarity with
oysters, and customers’ cost expectations when eating out.
Creative Brief
Key Fact
Seabear is Athens’ newest and only oyster bar, with
many strong ties to the local culture.
Problem
The current customer base is small due to
low awareness of the restaurant and the
owners are uncertain about the particular
persona of the Seabear brand.
Tone and Manner
All brand communications will have a
sophisticated tone and will be imbued with
a wry and whimsical tone.
Media/Communication Vehicles
Facebook, Instagram, Twitter, flyers, stickers
(Possibility of guerilla, outdoor, print)
Mandatories Logo and address
Support
Seabear’s environmental practices are
sustainable and, in fact, lead to cleaner water.
Almost everything in the restaurant space
was created by Athens locals, contributing
to a collaborative, artful atmosphere. The
rarity of oysters in everyday cuisine makes
the Seabear dining experience unique and
memorable; they also offer other unusual
products, such as absinthe and local, short-run
beers. Recommendations for food/beverage
pairings provided by the restaurant add to the
quality of the dining experience. Seabear’s
ties to it’s sister restaurant, The National, may
also ensure quality in the minds of customers
since The National is already well-established
and highly respected in Athens.
Promises
Seabear promises to provide a distinct and
delicious dining experience that values local
products and culture while also promoting
thoughtful and sustainable food practices.
64 percent of survey
respondents eat at
a restaurant once
or twice a week,
spending more than
$10 each time.
41 percent
of survey
respondents
have never
eaten oysters
before.
68 percent of
survey respondents
had never heard of
Seabear Oyster Bar.
6. 4
Problem and
Communication
Goals
When we began working with
Seabear, they were still firmly in the
introductory phase. The problem was
that much of Athens was unaware
of who they were, what they stood
for, or even where they were located.
As such, our initial and primary goal was to
reach out to potential consumers. We wanted
them to get to know the Seabear brand: to
see the quirky, gourmet-leaning oyster bar as
a flavorful member of the Athens community.
We wanted to build off of the prestige and
foodie following of The National, but establish
an independent Seabear identity. The first
step was just getting the name out into the
heart of Athens—people had to recognize the
name before they could love what it meant.
Patrick had previously worked with local
newspapers and noticed virtually no impact.
The steep cost of producing and placing
a television spot was too impractical. We
brainstormed ways to drive awareness in
the community and disperse the Seabear
name. We knew it had to stay true to the
eclectic, artisanal, and wryly whimsical
tone of the brand. In essence, we needed
to communicate the brand name, what
the brand is (an oyster bar), and the brand
persona.
It became a focus to create branded content
to be shared digitally (through social media)
and through physical, more guerilla means.
One example of our goals becoming realized
in our executions is the branded keychain
bottle openers. This seemingly simple
concept fulfilled all of our communicative
criteria and would be a branded accessory
that the Athens market would gladly
carry around. We created a mock-up and
now, several hundred branded “Bottle
Shuckers” are now floating around Athens,
cracking open cold ones and reminding the
community to enjoy their next brew with a
half-dozen oysters at Seabear.
7. 5
CreativeTactics
and Executions
Flyers
Our creative work for Seabear included digital flyers
for specific events, which were sent out on their email
listserv and social media; a sticker design; keychains that
doubled as bottle openers (or “shuckers”); a flip book to
be displayed on tables and provide relevant information
about the restaurant; guerilla marketing with chalk; and
Instagram and Twitter posts.
For our flyers, we created a fuzzy sidekick
who came to be known (to us) as “Grizwald Lee
Bearington.” He first appeared in a flyer for a New
Year’s Eve event in an “Old Man and the Sea” role,
but we couldn’t get enough of him after that.
Grizwald’s first seafaring
adventure. This image was
presented to our client,
Patrick, for approval of the
bear character.
A beginning digital sketch of Grizwald.
8. 6
Grizwald in his favorite party attire. This was the final image sent
out on Seabear’s email list for their New Year’s Eve Dinner event.
Grizwald gets re-purposed for Valentine’s Day. This image was
also sent to the email list and posted on the Seabear Twitter.
9. 7
Stickers
One of our first big projects was a sticker design for Seabear. Many popular Athens
restaurants like The Grit and Mama’s Boy have stickers with distinct design and prolific
reach. We wanted to emulate their success with a simple but recognizable design.
Process work for the sticker design. The concept was a visual
combination of a bear paw print and an oyster, which was easily
adaptable to a circle-shaped sticker.
After presenting a few options to Patrick, he
chose this sticker design. (It was our favorite,
too!) In February 2015, we went to press and did
a first run of 500 stickers.
The final product, on display at Seabear’s bar.
After snagging a few for the team (and our
moms), they were available to customers at
the restaurant. And they went fast!
SEA
B
EAR OYSTER
B
AR
10. 8
Flip Book
Our next big physical project was a flip book to be set at every table in
the restaurant. This would be a simple design with a few permanent pages
giving customers salient information about the oysters they were eating,
sustainability efforts, and pages that could be easily replaced with timely
updates about upcoming events.
INSIDERTIP:
The only absinthe drip
in Athens happens to be
in the same room as you.
Coincidence?
TO EAT:
1. Snag an oyster.
(They go fast.)
2. Oysters can be shy, so get to
know yours with a few icebreaker
questions. “Any siblings?”
3. Gently tip the oyster
into your mouth.
4. Masticate.
Page design was clean and simple, with strong visuals and playful copy.
The completed flip book.
The wooden stand blends in
with the locally-crafted wood
products in the restaurant,
and the pages are a mix of
informative and humorous.
11. 9
Keychain
For a promotional item, our team came up with the concept of a keychain
that did double duty as a “bottle shucker,” or bottle opener. With a little
research we found an inexpensive bottle opener in the shape of a bear and
were able to mock up a prototype with Seabear’s logo laser engraved on the
side. We took it to Patrick, who enthusiastically approved, and had us order a
first round of 200.
A first mockup of
the keychain.
We decided to go with
a simple logo and no
words on the back of
the keychain.
The final piece. These
keychains were given to
customers in the store,
and the first order of
200 was gone in less
than two months.
12. 10
Social Media
Patrick Stubbers wears many hats: founder,
owner, CEO, head chef, and of course, social
media extraordinaire. After analyzing his
existing social media presence, we knew it
was important to keep the local and personal
vibe he brought to Seabear’s accounts, but
it was imperative that he become more
efficient in his time spent creating social
content. Our first item of business was to
show him the ins and outs of social media
management software including Hootsuite
and Latergramme. Using these tools, Patrick
could monitor various streams, see who
was talking about the restaurant, and follow
people using relevant tags, in addition to
the most important feature: scheduling
social content ahead of time. This essential
feature allows Patrick the flexibility of time
management and allows him to focus on
his craftsmanship in the kitchen during busy
times, and spend only down time promoting
Seabear online.
One of our most effective
strategies for growing the
Seabear audience organically
was merely increasing brand
engagement to the existing
conversation. Fortunately,
Seabear’s unique atmosphere,
beautiful presentation of
delicious seafood, and
impeccable bar selection
cause many customers to
feel inclined to document
their wonderful experience on
social media. We encouraged
and helped Patrick to engage with these
customers in meaningful ways including
likes, retweets, and replies to comments.
Additionally, we leveraged future interest
in Seabear by following the accounts liking
consumer’s various posts, increasing our
follower base organically with relevant
consumers.
Our main goal was to help Patrick become
self sufficient on social media, so rather than
solely providing content, we taught him our
many tricks of the trade. We taught him how
to leverage various mobile editing applications
to give them a more polished look, as well
as more advanced editing with text overlays
on his graphics. Due to the high volume of
consumer postings, Patrick has also been able
to repost stunning photography and extend
the sophisticated aura of the restaurant into
his social profiles.
Throughout the year, Seabear’s social
media presence has worked off of various
social media trends and hot topics, all while
maintaining a level of witty humor true to
the brand. We had a great time seeing the
increased engagement and watching Athens
fall in love with Seabear and our owner as
many refer to him: “Stubbs.”
Social Media
10
13. 11
Twitter
In addition to increasing Seabear’s
engagement on Twitter, we composed
tweets that referenced current trends
and events and, in some cases, elicited
the social media gold star of a “lol.”
When we weren’t making so-bad-
they’re-good puns, we were on the
lookout for customers tweeting (and
sub-tweeting) about Seabear and
favoriting, re-tweeting, and responding
from Seabear’s acount.
11
14. 12
Instagram
Patrick runs his own social media accounts
and already had great success with Instagram
when we partnered with him. We aimed
to make him more efficient and hone his
existing skills; the personal feel of his
Instagram presence was important, and we
wanted to maintain that.
Rather than taking over his social media
accounts, we supplemented them, and gave
him advice that he took to heart: post more
pictures of people, overlay text on some of
his images, and utilize photo-editing apps to
make life easier.
User engagement with Seabear’s social
media accounts is strongest on Instagram, so
we encouraged Patrick to keep that up and
maintain helpful, friendly interactions with
every customer who reached out online.
12
15. 13
Strategic
Relationships
Hotel Indigo
Georgia FoodTours Garden and Gun
We have worked to establish a relationship
with Hotel Indigo that will allow us to
promote Seabear Oyster Bar to hotel guests
by providing menus and offering special
discounts. We hope to expand these
efforts to other local hotels in the future.
By providing menus to the hotel concierge,
we hope to be one of the first restaurants
mentioned to guests upon their visit to the
Classic City.
Georgia Food Tours is a former Talking
Dog client that wanted to give back to the
agency that helped get them where they are
today. After we contacted them, they added
Seabear as part of their Prince Avenue Tour.
The tour is also complete with many other
townie favorites, historic architecture, and a
lively entertainment scene. It brings many
potential new customers right to Seabear’s
front door.
We have reached out to Garden and Gun
Magazine inquiring about possible ad or
editorial space for Seabear. Patrick is a big
fan and wants to submit one of his original
recipes to be featured. We are still currently
awaiting a response back.
Seabear’s menus are on display at Hotel
Indigo in order to attract Athens visitors who
are looking for a nice dinner.
Now, foodies get to fight over
the last bite when they swing
through Seabear on the Prince
Avenue Georgia Food Tour.
13
16. 14
Measures
of Success
Total social media presence has almost doubled
since we took over and continues to grow daily.
200 bottle shuckers ordered,
0 remaining.
500 stickers ordered,
approximately 100 remaining.
7 flip books designed and constructed,
dispersed throughout the restaurant.
Registered on
LocalEats.com and
UrbanSpoon.com
Reserved spot on
Georgia Food Tours.
Instagram
Before: 1,088
After: 2,685
Twitter
Before: 150
After: 332
Facebook
Before: 889
After: 1,326
14
17. 15
Future
Recommendations
After a successful eight months
with Seabear Oyster Bar, we
have several recommendations
for future marketing efforts. We
encourage Seabear to participate in
more event marketing. This could
include anything from hosting live
television show viewings to hosting pop-up
restaurant events at art galleries. We also
suggest that Seabear takes advantage of
the many Greek events at the University of
Georgia that often bring parents to Athens,
including Parents Weekend. Reaching out to
these parents through advertising and special
offers has the potential to increase restaurant
traffic throughout the year. We also hope
that the restaurant’s number of strategic
relationships will grow, and we hope to see
more promotional efforts in Athens hotels.
This may include anything from special offers
for hotel guests to branded hotel key cards.
Increasing customer loyalty programs will
also be beneficial to Seabear’s long-term
customer relationship management goals.
In addition to this, we hope that Seabear will
grow into a more professional voice while
still maintaining its whimsical personality.
Patrick’s hands-on approach to every aspect
of his restaurant gives it a personal feel that
drew in many customers who know the
man behind the curtain (or, in this case, the
counter). However, he will be able to leverage
that personality by making it slightly more
refined and accessible to more members of
his target audience.
15
18. 16
So long, and thanks for all the oysters.
That’s All,
Folks
16