Do you use Guerrilla Marketing to promote your restaurant? It’s an effective way to gain exposure and give an advantage to small business owners with tight marketing budgets. It just takes some creativity to form unconventional and low-cost marketing aimed at obtaining maximum exposure — online and off. Read More
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.
Whats in a logo? Well it is the starting point to your brand, an encompassing mark of your business and door that opens to what you stand for, believe in and represent — to put it lightly.
Creating an impressionable, let alone good logo can be a daunting task. To think; coming up with an emblem that embarks on your every bit of being and business.
So, for your inspiration I have put together a little list that has huge impact… at least it did on me. These logos are diverse, well designed and embrace great meaning behind the brands they represent.