The document provides an overview of marketing strategy and consultancy services for the restaurant industry offered by Like4Like. Their team has experience working with major Western and local restaurant brands. They offer a range of integrated solutions and services to help restaurants of all sizes develop unique growth strategies, including marketing strategy, brand development, menu engineering, CRM programs, and local marketing plans. Their process involves workshops with clients to conduct in-depth reviews and develop detailed action plans and guidelines to take each business to the next level.
The document provides an overview of marketing strategy and consultancy services for the restaurant industry offered by Like4Like. Their team has experience working with major Western and local restaurant brands. They offer a range of integrated solutions and services to help restaurants of all sizes develop unique growth strategies, including marketing strategy, brand development, menu engineering, CRM programs, and local marketing plans. Their process involves workshops with clients to conduct in-depth reviews and develop detailed action plans and guidelines to take each business to the next level.
This document discusses the evolution of marketing and consumer behavior. It outlines 4 stages of market development: 1) mass production to satisfy basic demand, 2) process optimization and profit focus, 3) market saturation and increased competition, and 4) the modern stage where consumers can directly influence products/services and seek emotional fulfillment. The author argues that while relationship-building has long been discussed, modern technologies have transformed marketing by empowering consumers to provide direct feedback and participate in social networks, shifting the purchase process from rational to emotional needs.
Irina Avrutskaya discusses how restaurants can adapt their marketing strategies during economic crises to attract more customers and increase profits. She notes that customers typically cut back on dining out and move to cheaper restaurant segments during downturns. However, some restaurants still experience growth. She provides recommendations for restaurants, including introducing lower-cost menu items, focusing on quality, implementing loyalty programs, celebrating holidays, and attracting customers from closing competitors. The key is understanding changing consumer behaviors and capitalizing on opportunities presented by the crisis.