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Asking the right questions is crucial for uncovering the issues that may be holding your brand back and setting the stage for lasting change.
Understanding consumer perception, particularly the nuances of the decision-making process, is at the heart of successful branding. And honestly, of all branding. The idea that our minds operate on...
The psychology of emotional menu item descriptions is a powerful tool for restaurants looking to create a more compelling and memorable dining experience. By incorporating emotional language, storytelling, sensory language, and authenticity into their menu descriptions, restaurants can engage diners on a deeper level and create a connection that goes beyond mere words on a page.
According to research, to the mind seeing images of food is the same as seeing the actual food! The power of a great image on a restaurant’s social media
“Story is what makes us human, not just metaphorically but literally. Breakthroughs in neuroscience reveal that our brain is hardwired to respond to story; the pleasure we derive from a tale well-told is nature’s way of seducing us into paying attention to it.”¹ The...
The experience of something is personal. Often filtered through one’s beliefs, expectations, memories and opinions. The experience of something is not the creation or curation of space, time and sensory stimuli – done so by a restaurant, a venue, an organization. The experience of something is what the goer, attendee or participant experiences as a result of being in (and have gone through) a designated space, over time, having at least one of their senses stimulated.
Menu items with good descriptions outsell others by 27%. Descriptions that use expressive language that paint a vivid picture in the minds of consumers have a powerful effect on purchase decisions.
The past several years have shaken every industry, challenged all imaginable processes, exposed all hidden weaknesses – especially in the hospitality and food-and-beverage space. What we are seeing happening today was only a matter of time before we would find restaurants in a similar predicament – pandemic or not.
It is nearly a 100% certainty (as long as a table is available) when someone comes into a restaurant they will purchase something. The question then becomes ‘what will they order, and how much will they spend?’. From an operational perspective, what impact will their purchase make on the restaurant’s profitability.
![[Latest Study] Two-word subject lines outperform, simple email tactics for your restaurant’s next email marketing campaign](https://andreivanchuk.com/wp-content/uploads/Andre-Ivanchuk-website-Latest-Study-Two-word-subject-lines-outperform-simple-email-tactics-for-your-restaurants-next-marketing-campaign-02-400x250.jpg)
Subject lines with 2 words were clear winners. Outperforming all others. Averaging a 34% open rate. Compared to an overall average of 25% – the 9% increase may translate to a substantial impact to email marketing goals
You’re in business; stuff always comes up in the last minute For ideas, look at moving categories that other entrepreneurs are missing and focus on the niche Look deep into the data to look for...
On Entrepreneurs: Have a vision of how things could be to a point where it's only a matter of time before your vision is real. Talk about the things in the future as though they've already happened...
No one knows everything Entrepreneur love the idea of venture capital. Be careful what you ask for Learn to stay calm when the crap hits the fan The heart of a company is the entrepreneurial DNA it...
"I'm sorry this letter is so long, i didn't have enough time to write a short one" ~ Samuel Clemens Simplicity is not a lack of ability. Simplicity shows a level of maturity novice creative thinkers...
I'll often share valuable insights, tools, resource and tips help with your branding and marketing! Just the good stuff ;)