What Winesday Teaches Us About Restaurant Marketing
February 14, 2018 1:13pm
By Larry Mogelonsky, MBA, P. Eng. (www.hotelmogel.com)
One clever practice used in restaurants to drum up sales during the midweek druthers is to devote a given day of the week or period of each day (otherwise known as ‘happy hour’) to a special promotion, either in the form of unique offerings or unbeatable deals.
While this a good start for boosting those slow midweek cycles, numerous other eateries already have these types of programs fully set up with established marketing engines. And when everyone else is running something like this, how will you stand out by directly imitating your competitors?
You can’t, not unless you change the rules slightly or design a promotion that is truly differentiated from what’s expected.
This brings us to the title of this article and its simple play on words – for which I am highlighting and expounding upon a very well-known example, although numerous other creative taglines like this are already out there for you to utilize. Whether your promotion actually falls on a Wednesday or not as ‘Winesday’ references, a catchy title alone can pay off through its heightened memorability, regardless of the customer savings on display.
Aside from the pun itself, a phrasing such as ‘Happy Winesday’ implies a more elevated experience, one that’s a celebration worthy of this millennia-old beverage. To live up to this disguised expectation, you must think not just in terms of a monetary incentive such as ‘half off wine by the glass’ but in terms of how you can transform such a promotion into an experiential event.
While reduced prices on alcohol may spur someone to buy another round or have a glass with a meal when not originally intended, this by itself is not adding depth or another dimension to the overall dining experience. Hence, there’s only a modest boost to meal satisfaction and little word-of-mouth transference or increased appreciation for the parent hotel.
However, when you build a vino-centric calendar of events with, for example, small glass flights, tastings themed by growing region, supporting materials describing the flavor profiles or wine origins, thoughtful cuisine pairings, exclusive imports and even guided tasting by a professional sommelier, you are augmenting a promotion with customer education and activation of more sensory inputs than just taste.
Education is, after all, one small step away from appreciation. Adding in a morsel of the former will thus increase your chances of the latter. As well, all of the above examples will help make your wine event more dynamic and fun, thereby further increasing positive sentiments from participants. Whether you name your promotion ‘Winesday’ or something else not directly connoting wine immersion, the bottom line is that you should always look to complement any special offer with components that enhance its interactivity and its entertainment factor in order to realize its full potential.
To close, I would also emphasize that less is more. That is, it’s best to focus on fully developing one promotional event for a given day of the week than to try to create middling offers for every possible instance in the workweek or the entire month. Wine has and will always be a great tool in your arsenal to build your restaurant’s reputation, but you must do so prudently by starting slow and perfecting the entire experience of a single event before expanding the program.
This article may not be reproduced without the expressed permission of the author.
Editor’s note: To discuss business challenges or speaking engagements please contact Larry directly.
Tags: larry mogelonsky,
food & beverage,
food & beverage trends
One of the world’s most published writer in hospitality, Larry Mogelonsky is the principal of Hotel Mogel Consulting Limited, a Toronto-based consulting practice. His experience encompasses hotel properties around the world, both branded and independent, and ranging from luxury and boutique to select-service. Larry is also on several boards for companies focused on hotel technology. His work includes four books “Are You an Ostrich or a Llama?” (2012), “Llamas Rule” (2013), “Hotel Llama” (2015), and “The Llama is Inn” (2017). You can reach Larry at firstname.lastname@example.org to discuss hotel business challenges or to book speaking engagements.
Contact: Larry Mogelonsky
Does Search Engine Marketing Actually Work for Hotels?
The Growing Value of Hotel Bars
Twelve Useful Tips for Hotel Renovations
Learning from Sushi Master Jiro
Taking Another Look at Airbnb’s Advertising
Hotel Trends in Technology for 2018
Hotel Trends in F&B for 2018
Time To Line Up Your 2018 Goals
Analyzing the Relationship Between Serviced Residences and Hybrid Travel
Healthy Eating Means Healthy Desserts Too
Automate the Receiving of Your Beer, Liquor & Wine Products with Clear Sky Software and Fintech
Using Gamification to Sell Guestroom Upgrades
Receive Products from Performance Food Group AND Update Costs in Seconds with a New Interface from Clear Sky Software
Time To Get In The Holiday Spirit With…Holiday Spirits
Indirect Benefits Of LED Conversions
Shifts In Revenue and Expenses Improve Hotel Food and Beverage Profits
Using Microlearning and Training Tech to Boost Team Morale
The Future of Casual Dining: What to Expect
Hotel Industry Pillars: You Sleep, You Dine
What to Consider for Your New Hotel Website
Please login or register to post a comment.