Copywriting has a valuable role in restaurant marketing. Whether it is your website copy, the wording on your menu or your voice on social media. It should be consistent, it should be informative/entertaining and it should be an extension of your brand. Let’s indulge:
I came across an article that got me thinking, what is the future of food and why is it so important to the overall experience of the food industry?
Reminiscing about sunday morning cartoons as a child where I’d watch the Jetsons and their robot waiter; Rosie. Or can’t help think about the Star Trek food replicator where you order a dish from a wall and it would be made within seconds right before your eyes.
Is this becoming a reality? Keep reading to find out…
In this book Brainfluence — 100 ways to persuade and convince consumers with neuromarketing; I found a lot of hidden gem-tips in how to market, giving great advice for anyone interested in the psychology of marketing. I won’t give away too much in this post, but I have to say this book first off brought together some of the great stuff I have read in the past as well as some great new content proving how neuroscience is progressing — fast. Read More
The science of forming a great menu that’s effectively profitable while looking great is real art form. Something I have been trying to master over the past two years, reading about the psychology of persuasion, factual statistics, eye movement studies and great design techniques that can make your menu a key role in the success of your restaurant.
Given there has been a huge shift over the past few years in food as a whole. People are becoming more educated, more aware and conscious of what they intake on a daily basis. So lets look into some of the food trends happening this year.