Saturday, June 9, 2018

Restaurant Marketing On The Radio

Restaurant Marketing On The Radio

Radio advertising can be a great way to get the word our for your restaurant.

Maybe you’ve thought about using a radio ad as part of your restaurant marketing campaign. This short guide will explore the topic of using radio advertisements to promote your restaurant.

Running Local Radio Ads

Why would you want to run a radio commercial? You may have other reasons but these are considered the best reasons.
  • Tapping into the local market – This one is by far the most important. It’s a guarantee that people are relatively close to your restaurant when they hear your ad on the radio. They are probably already in their car too. If they’re hungry and you catch them at the right time, they could be on their way to your restaurant now. Typically, 80% of your customers will live within 10 miles. A radio advert can bring in more diners who are unfamiliar with the neighborhod.
  • Costs a lot less than a TV spot – With radio, you create a scene using sounds. If you wanted to put your actors in the jungle you don’t have to fly them out to an exotic location, you just play sound effects! You don’t need costumes, hair, and makeup, lighting or anything else. Just a script and a microphone and you can magically transport to anywhere.
  • It’s easy to target your audience – Radio stations offer a wide variety of formats targeted to a specific type of consumer. From talk radio to various forms of pop, there are even different types of oldies stations targeting specific consumer tastes. Radio stations know a lot about their listeners buying behaviors and will share their research with you when you inquire.

Know If Restaurant Radio Ads Are Paying Off

To measure the effectiveness of your restaurant promotions, including radio ads, you need to figure out the “ROI” – The return on your investment.
This is can be done using a method called a S.M.A.R.T. evaluation. It’s important to design your marketing efforts around these principles so that you can measure the payoff.
  • Specific – What does a “win” actually look like? Write the exact goals for the campaign.
  • Measurable – Is it measurable? If so, how will you measure it? Surveying customers is just one way.
  • Attainable – Do you have a good plan in place to achieve the specific goals you’ve laid out? Is it within your marketing budget?
  • Realistic – Are you trying to do too much with too little resources? Shoot for a realistic goal for the campaign.
  • Time-bound – Set a time limit. Mesure the results before, during and after the campaign. This is how you’ll know if your radio ads are drawing in customers.

Before Your Ad Gets On The Radio

If you’ve decided you want to run a radio ad you’re still at the beginning of the project. Before you hear your new jingle on the air you have a lot of work to do.
Luckily, much of the production steps can be handled by the radio station in-house.
  • Accurate Sales Projections – Project what your sales would be without running the radio spot so you can judge the effect it has on sales.
  • Develop a Marketing Strategy – What are the means you’ll use to get your message out? Will it just be a radio ad or will it be integrated with direct mail and social media campaigns?
  • Develop A Script Idea – Here you decide what your commercial is going to be about. What do you want to accomplish? What is the message you’re trying to convey to listeners?
  • Find The Right Station – Many radio stations are owned by the same large companies. They have detailed demographics and can help you determine which of their member stations is the most appropriate for your brand.
  • Determine A Budget – The most expensive part is paying for airtime. Don’t spend all your money on fancy sound effects and big-name actors. The greatest commercial in the world is pointless if no one hears it.
  • Write A Full Script – Take your concept to the next level and write it all out. It’s advisable to work with the actors and give them some flexibility and openness to their suggestions so that the read sounds natural.
  • Hire Voice Talent – The radio station will likely have a list of actors they work with. However, if you don’t like any of them you can hire outside talent.
  • Hire Audio Producer – If you’re going for an in-house production with the radio station the producer will be part of the package. If you’ve got something else in mind you can hire another recording engineer.
  • Book Studio Time – Here’s where the magic happens, gather your team and watch your script come to life! Don’t be afraid to make last minute changes, however, keep in mind that studio time is expensive and limited.

Your First Radio Commercial

Now that you’ve made your first radio commercial you’re ready to watch the results. If you’ve done your job you’ll be able to learn a lot about your customers and how to craft a message that resonates with them. In turn getting you some big sales!

Saturday, June 2, 2018

Things Diners Hate When Eating Out

Things Diners Hate When Eating Out

Avoid these restaurant mistakes make and keep your guests happy.

The restaurant industry is competitive. To succeed you must provide a top-notch experience that keeps guests coming back.
It’s not just bad service that can affect a guest’s dining experience. Even with friendly attentive staff these restaurant mistakes and keep you from seeing return diners.
You can learn a lot from reading bad restaurant reviews online. By focusing on the primary concerns of guests while dining out you can make it to the top of their list of local favorites!

The Guest Experience Starts Outside

Before diners even step foot into your restaurant they are already making a judgment about the type of service to expect. Little things make a difference.
  • Trashy Exterior – If your parking lot is full of trash or you have un-emptied trash cans out front that are spilling over, it’s very unappetizing to guests.
  • Uneven Pavement – No one wants to trip while walking from their car to the restaurant, that’s a sure way to ruin someone’s day. For the disabled or the elderly, this can be a serious problem that would keep a diner from coming back.
  • Poor Nighttime Lighting – If your parking lot is poorly lit it can be a little scary at night. It can encourage loitering and criminals. Not to mention a safety hazard if it’s so dark you can’t see where you’re walking or where you parked.
  • Hard To Find Parking – For restaurants with a downtown location it can sometimes be hard to accommodate parking for customers. Consider having a valet service to mitigate this. A parking lot that’s too small for your restaurant can be a serious bottleneck on the number of guests you serve.

Don’t Turn Off Guests With a Shoddy Interior

Once your guests make it inside you want them to be as comfortable as can be. They may forgive a rustic exterior, but inside they expect a pleasant environment.
  • Furnishings In Disrepair – Restaurants with wobbly and worn out seating will not be comfortable to guests. A wobbly table is worse and can cause spills.
  • Warn Out Dirty Carpet – You can’t make a good impression when a guest sees filth as soon as they walk in. Even if you are in an historic building there’s no excuse for filth anywhere in the restaurant. It’s unappetizing and sets the wrong mood.
  • Pests and Vermin – It should go without saying but this is a top concern for diners. Any evidence of a pest infestation will send your guests packing. Mice and cockroaches are unacceptable to diners no matter what.
  • Dirty Tables – If tables are not properly bussed from previous diners guests will notice right away, they may ask to be moved to another table. Even when short staffed, make sure tables are thoroughly wiped down before seating a new party.
  • Dirty Bathrooms – It’s unfortunate that so many people have a tendency to make a mess in your restaurant bathroom but it’s important to dedicate staff to keeping bathrooms tidy. To avoid your customers losing their appetite it’s important to keep bathrooms clean and control odors.

Don’t Make An Uncomfortable Environment

You can run into problems when you don’t consider the comfort of your guests while they are dining.
  • Tables Too Close Together – It’s hard to have a conversation when tables are too close. You overhear too much and would prefer not to share private thoughts. Getting up from the table becomes a “meet and greet” with the party seated behind you as you jostle them with every movement of your chair.
  • Uncomfortable Seats – The design of seats is also important. If you can’t imagine sitting for an hour in your restaurant seats then don’t expect your guests to either! Seats that are too narrow, too high or too soft can all cause comfort issues.
  • It’s Just Too Darn Loud – This could be from design issues with your speaker layout for the music system, poor acoustics or seating guests too close to the kitchen, but the point is that diners want to enjoy their meal in peace. If they come on a date or a business meeting they want to have the ability to focus on their conversation.
This list of important details not to overlook when managing your restaurant will help you understand more ways to improve guest retention and provide a comfortable environment for your restaurant patrons.

Saturday, May 26, 2018

Why You Might Want To Serve Gold Food In Your Restaurant

Why You Might Want To Serve Gold Food In Your Restaurant

Putting real gold on food is an easy way to make a bold statement about your restaurant

It’s an anciant traditon that has enjoyed recent popularity on social media. Covering your food in gold can help you make heaps of green.

Gold Used By Chefs To Make A Statement

There is a long tradition by world class chefs to add gold to their most prized creations. Traditionally part of Indian and European cuisine, gold was reserved for the most delectable and impressive dishes created for the wealthy and powerful. This tradition has remained in fine restaurants in metropolitian cities when showcasing especially fine deserts. Intricate gold foil designs can be achived with paitence and skill.
So when a chef puts gold on a dish they’re saying something about the dish, the restaurant and especially about the guest who orders it.

Gold Food Can Pay For It’s Self

In the era of social media and food blogging gold has made a comeback (though it never went away) and has been used by savvy restaurant marketers to gain additional “cool points” for their brand. Posts regarding food are among the top 5 five subject matter shared on social media. And there is no doubt that gold has immense visual appeal.
And who wouldn’t want to be seen with gold food at a swanky restaurant? That’s a sure way to earn lots of likes and reposts on Instagram for the professional trendsetters and style makers who depend on those shares to keep their fan-base growing.
And that’s a lot of free publicity for your restaurant.

Targeted Marketing To Gold Bugs

Those who like to see themselves associated with the finer things in life can’t help but be attracted to the ostentatious disply of real, pure gold on food. From sushi rolls to foie gras, there’s nothing that says “I’ve made it” like edible gold.
If your target market is sensitive to these messages of class and prestige you could consider adding a golden showpice dish to your menu. Even if your usual clents are not the type to shell out $1000 for an ice cream sundea they can say they went to the restaurant that sells it. Gaining major cool points by association.

How To Use Edible Gold In Food

To be edible, gold must be pure, 22-24 carots to be exact, and not contain any metals which are harmeful if injested. Since gold is innert it’s perfectly safe fo human consumption. Make sure to use only food-grade FDA approved gold in your dishes.
Powdered Gold – Semi-transparent, powdered gold gives an unmistakeable yet subtle sheen to chocolates, frosting, glasswear, or any surfice it’s applied to.
Gold Flake – Shake out some the most expensive sprinkles onto ice cream, sushi, chocolate covered bacon or fried chicken. Gold flakes give an air of class and dignaty to the foods they’re applied to.
Gold Leaf – Nothing tops the visual impact of pure gold leaf. Thin but opaque, give any dish a gilded look that is pure gold. You’ll find carefully applied gold leaf on decadant confections, $1000 hamburger buns and beautiful foi gras.

Gold Has Restaurants Seeing Dollar Signs

Another aspect of this gold rush in the restaurant industry to consider is the perception of value that it can have for your guests. No one is buying gold food to be practical. It’s a prestige product that can add serious mark-up potential with little added food cost.
For example, a $60 plate of cordon blu chicken can be dolled up with some additional ingredients like a little grated truffle and gold and can be sold with the right presentation for $200. Easily an additional 75-80 dollars of additional profit over cost. You might not sell this dish every day but when you get tha golden oportunity it can be sweet.
Adding gold showpiece items to your menu can help target affluent guests, expand brand awareness and prestige and net a healthy margin. It’s no wonder more fine dining restaurants are adding a gold menu item to their service.

Saturday, May 19, 2018

Add Menu Items For A Limited Time

Add Menu Items For A Limited Time

How specials can set your restaurant apart and drive traffic

In this modern era of fast moving information what’s new today will be old tomorrow. People have an insatiable appetite for discovering the next new thing and having a novel food experience. You can capitalize on this trend by providing new menu items periodically that are only offered for a limited time.

Scarcity Is A Powerful Motivator

When we believe that something is in short supply something happens to us that makes us want it more. This is surely a result of our evolutionary biology. Most of human existence has been a struggle to get what we need – and in many parts of the world it’s still a vital concern.
If you’re looking to increase the likelihood that someone will try your new food creation add it to the menu as a limited time offering. What you’re articulating to your guests is that this particular experience isn’t going to be around forever. This sense of limited availability can be used to drive repeat business and bring in new customers looking for a unique food adventure.
This phenomenon is sometimes referred to as FOMA – the fear of missing out. It defines much of the behavior associated with the 21st century, the constant status update checking, TV channel flipping and opening 100 tabs on your browser at once. With young people this behavior is particularly embedded and so it shapes their expectations. A happening downtown hot-spot seems to open every month while a handful of restaurants quietly close.
To capture long-term interest in a fickle consumer market it can help to evolve your menu with scarce products offered for a limited time.

Sweet Social Media Buzz

When it comes to restaurant marketing one of the trickiest is also one of the most affordable. To effectively market using social media you need to make ongoing relevant posts. This is how you gain both re-posts (free advertising) and new followers.
Updating your menu with new seasonal and limited time offerings is the perfect reason to update your blog, post on Facebook and upload to Instagram. These platforms allow easy sharing to friends and family.
Remember, it’s not just food you’re selling – it’s an opportunity for an experience. New releases can become an event, an excuse to get out of the house or plan a date. For those who are looking to increase their own social media following, enticing food pictures are an easy route to getting more likes. Those who value being seen as a trend-setter and early adopter will help you spread the word about your new menu items to impress their friends.

Increase Customer Engagement and Satisfaction

Limited time menus are an incredibly valuable source of feedback from your target customers. Your menu will become a collaboration between your chef and your patrons. While generating excitement about your restaurant you’re covertly using your restaurant guests as gunie pigs in the development and modernization of your menu.
When you opened your restaurant, you likely had a picture in your mind of who you thought your target market would be. Now that you’ve got some experience it’s time to refine that image, understand their tastes and preferences even more. Remember, times change and you want to change with them. The neighborhood your restaurant is located in will likely change over the next 10 years and you want to be prepared. There’s no better way to understand how changes in the restaurant industry affect your business than to test new menu items periodically.

Let Your Chef Express Their Passion

A good chef is an artist who’s canvas is the tongue and who’s brush is flavor. Unleash your chef’s passion while encouraging greater engagement and job satisfaction. Every artist grows over time and a chef is no different. Spark their passion for food by giving them creative license to develop new items for the menu.
The affect will be contagious to the whole kitchen crew. As new menu items demand new techniques and a higher level of commitment to the quality of food produced. Cooks will learn not to become complacent and will be challenged. This helps to create a kitchen culture of teamwork and collaboration.
When you experiment with limited time offers in your restaurant, you can achieve many benefits for you and your restaurant guests. Food is a conversation expressed by thrilling guests and increasing profits.

Saturday, May 12, 2018

How to Keep Restaurant Staff Off Their Phones

How to Keep Restaurant Staff Off Their Phones

What we call “cell phones” are really mobile personal computers. With so much of our lives tied up into our phones, it is no surprise that they can be such a major distraction in a restaurant. This guide will help you develop a cell phone policy that will help your restaurant provide better services to guests.

Why Cell Phones Are A Problem For Restaurants

The most important reason is guest perception. If a server is seen on their phone, it shows that the needs of guests are secondary to their own amusement. Folks go out to eat because they want to be taken care of, not compete for attention with the server’s cell phone. Even if they are on break the message of lack of care has been telegraphed. Guests don’t know if they are on break or not, just that they aren’t paying attention to. James Samara, general manager for Lucky Pie Pizza & Tap House, in Denver Colorado makes this point clear. “Obviously if guests see the cell phone they think the staff is less attentive, less interested in their needs. It’s a guest perception issue.”
With younger staff who may not understand the expectations in a workplace phone use can become a constant distraction. It’s imposable to put 100% care into your work if your mind is on your phone. A restaurant is a demanding environment where one needs to be aware at all times of many things going on at once.
  • Safety – Distracted staff can cause dangerous situations for themselves and others. Wheather that’s in the kitchen or on the floor.
  • Productivity – Someone who’d taking freequent, even short breaks between duties such as prep, checking stocking and watching tables is going to make every task take at least twice as long.
  • Respect – Frankly, it’s disrespectful to guests and to managers and owners who have brought restaurant staff in for the day to perform a specific task and are paying them to get it done. Not to be on their phone!

How To Enforce New Cell Phone Policies

If your restaurant has been plagued by too much attention given to cell-phones, it’s going to be a hard culture to break. It’s better not to let it start in the first place. A lax attitude or trying to “be nice” will quickly degrade into a habit and a sense of entitlement on the part of staff to be able to be in constant contact with friends, games and social media while at work.
Employee Handbook – The first step is to set a clear cell phone use policy in your employee handbook, or add one if you don’t have it yet. It’s not unreasonable to expect restaurant staff to leave their phones in their bags, lockers or cars for the entirety of their shift while at work. “All inside crew are not allowed to use cell phones at all." This is the policy set by Julie Collins, co-founder of Bellagios Pizza in Wilsonville, Oregon.
Set A Good Example – With the pervasiveness of cell phones, it can seem like a hard policy to enforce. The next step is having managers set a good example. If they are using their phones frivolously or only implementing the policy when they feel like it there’s no reason for staff to take it seriously. Consistent enforcement is the only way to change the highly addictive behavior of constant cell phone use.
Caught On Camera – Use video cameras to catch unauthorized cell use. It’s just another part of monitoring staff to enforce policies. And when shown a video of their violation it can make a lasting psychological impact. Let staff know they are being watched, so they have a second thought before flouncing the no-phone policy.
Increase Accountability – Under certain circumstances, an employee may need to ask permission to use their phone when not on break. Increase accountability by frequent them to find another server to cover their tables while they are gone and enforce a 3 minute limit on phone use. When they realize that their phone use isn’t just keeping them from doing their job but means frivolously else has to pick up their slack it’s less Consistent they’ll want to impose.
With these common-sense changes to your restaurant’s cell phone policy you can train your staff to stop the addictive habit of constant, unproductive use of their personal devices during restaurant service.

Sunday, May 6, 2018

How Learning A Second Language Can Help You Run Your Restaurant

Gain Bilingual Skills To Improve Restaurant Operations

How Learning A Second Language Can Help You Run Your Restaurant

To lead your kitchen team efficiently, you need excellent communication skills. When you can speak the language of kitchen staff your value in the restaurant industry increases exponentially.

Non-English Speaking In Kitchens

According to QSR magazine,over 25% of restaurant staff and 45% of Chefs are non-US natives. Food is indeed an international affair and being able to manage a team in more than one language puts you at a significant competitive advantage.
If you’re a restaurant manager looking for a way raise your value in a competitive jobs market learning a second language is a sure-fire way.
If you’re a restaurant owner looking to manage more effectively and get more out of your employees, then pay attention.

Which Second Language To Learn For Restaurants?

This question largely depends on your existing skills, language experience and where your restaurant is located.
If you’re not sure which language to focus on, for US-based restaurants, by far the most in demand is bilingual English and Spanish. This allows you to more efficiently communicate with the majority of non-English speaking restaurant and hospitality staff, placing you in a position to work as a liaison between staff and management.
If you’re a restaurant owner, who speaks English and Spanish you gain the ability to interview and hire native Spanish speaking kitchen staff with confidence. Training, teamwork and accountability flow naturally and you can expect to build better long-term relationships with kitchen staff – an ongoing challenge in the restaurant industry.
Whichever non-English language is used in a kitchen that you want to work in, that language is worth learning. Consider these languages often heard in American kitchens to increase your position in the restaurant industry:
  • Korean
  • Italian
  • Chinese
  • French
  • Farsi
  • Thai

How Bilingual Restaurant Managers Improve Kitchen Operations

  • Safety – Food safety and kitchen safety precautions are vital to running a restaurant kitchen well. Workers may not be familiar with US-based regulations such as OSHA and Health Codes. For those workers, it’s important to make sure they have a clear understanding of these expectations, which requires being presented with the information in their native language.
  • Training and Processes – How you run your kitchen and your restaurant is a system that you’ve developed over years of painstaking experience. For new employees to reap the benefit of your experience, they need to know how to perform their job. When you can speak their language, you can increase the quality of training and adherence to proper kitchen procedures.
  • Brigade Teamwork – The kitchen is all about teamwork and communication. If you’re a kitchen manager, you need to know what’s going on at all times. You set the priorities and expedite when necessary. Unless you can communicate with your staff efficiently, there will be a disconnect between what you want and what you get. This lowers the quality of food and hurts the guest experience.
  • Communication Between FOH and BOF – There’s often a rift in restaurants between the servers and the cooks. Part of this comes from a language barrier but also a difference in the skills required for each position. But the fact of the matter is that servers and cooks need to coordinate and work together to meet guest expectations. A bilingual manager that can act as a go-between is an incredibly valuable asset to the restaurant.
  • Communication Between Staff and Managment – When staff and management can’t communicate their needs and expectations clearly there is a potential for misunderstandings and conflicts. Managers may be under the misapprehension that employees are willfully disobedient and workers may feel their boss doesn’t care about them. This creates tension and increases the likelihood of staff turnover.

Language Learning Resources For restaurant Mangement

There are lots of resources online to help English speakers learn a second language – Many let you get started for free.
If learning a new language seems to be a lot of work, remember that it will help you work more efficiently and lead your kitchen team towards better results. Start with kitchen related vocabulary, and before long you’ll be able to branch out into other areas of language. The more you practice your second language, the more natural it becomes.

Saturday, April 28, 2018

How To Make a Restaurant Commercial

How To Make a Restaurant Commercial

Top tips to get your TV or Youtube video off the ground.

If you’re serious about investing in marketing your restaurant you’ve thought about making a commercial. But you might not be sure about what’s involved and where to get started.
In this article, we’ll cover the basics of making a restaurant commercial, what the steps are and how to get started today.

Restaurant Commercials Are A Great Idea!

  • Making a video commercial is impressive. If you want to get the word out for your restaurant and get attention, a video is one of the best ways.
  • Videos are grabbing because there is motion, there is sound, there is color, and you can put on a show to get people’s attention.
  • Video lets you target your ideal guests and their interests directly by showing what they are interested in.
  • Its never been more affordable to make a restaurant commercial. You don’t need expensive equipment, a lot of experience or a ton of money to get results.

Where to show your commercial?

Nowadays there are more options than ever for where to show your restaurant video commercial.
  • Television – Local TV stations make their money through local advertisements. What’s great about TV is that because it’s free to watch you can reach a wide audience. You can even choose to show your commercial during shows that you know will appeal to your target audience. If TV is the right medium for your commercial will be dependant on the cost and how many new customers you can expect to bring in. Finding a fit between the shows being broadcast and your target customers is crucial here.
    Another benefit of choosing to air your commercial on TV is the prestige associated with it. If you want your restaurant to look important, go for a TV commercial!
  • Youtube/Online – The opposite of TV, instead of reaching a wide audience your goal with online videos is the precise targeting of individual video watchers.
    With YouTube, you can target specific videos or users based on many specifics like age, gender and most importantly, location.
    Youtube and online videos can be cheaper to get started because you’re not running as many ads, only targeted ads online. However, that means fewer eyeballs are watching your video. If you calculate the cost, it could actually be more expensive than TV advertising on a per-viewer basis.
  • Digital Signage and Kiosks – A new way that commercials can be seen is on digital displays placed in public places or even inside your own restaurant. As more static signs are being replaced with LED and LCD screens (like those found in flat-panel TVs) companies are popping up selling time for advertisements.
    Although not as flashy as a TV spot, it can really help get your message out at a reduced cost. The benefit is that it’s hyper-local. A bus station across the street from your restaurant showing off your commercial might be enough to get them to walk over and have lunch. You know the person watching your ads are right there near you!

Simple Tools To Make a Commercial

You don’t need much to make your first restaurant commercial. You just need some time and a willingness to learn a new skill.
  • Shooting Your Restaurant Video – Digital photography technology gets better and cheaper every year. Odds are your idea is simple, you already have a camera that can get the job done.
    • Digital Cameras – Most digital cameras have a video mode built in. Just make sure you have enough space on your storage card to fit lots of videos!
    • DSLR Camera – A step up is a digital camera with interchangeable lenses. These cameras are no longer just used by photographers, in the last few years, they have become the preferred video cameras for serious videographers too.
    • iPhone, iPad or other high-end phone – It’s amazing that a phone or tablet can have such a good camera. While you can’t change lenses for a different look, there have been plenty of commercials shot on an iPhone in recent years. Newer iPhones and iPads will even shoot super-high resolution 4K video! Just make sure to hold the phone the right way!
  • Recording Audio For Your Video – The great thing about phones these days is that they work as digital recorders. There are many free apps in the app store that can be used for recording audio. Just plug the mic into your phone’s audio jack!
    There are two types of microphones used when shooting a commercial.
    • Boom Mics – A boom is the type of stick used to keep the microphone outside of the visible area of the camera but close enough to improve the audio. The advantage of a boom mic is very good sounding audio.
    • Lav Mics – These are the little black microphones you see pinned to people’s shirts in interviews. They are convenient and can be hidden easily. The other advantage is that they can be used wireless, so there is no need to keep the microphone and cables outside the view of the camera.
  • Editing Your Commercial!
    • This is the fun part, fire up your computer and get to work! Now that you’ve recorded your commercial you need to cut it together.
    • There are many free and low-cost video and audio editing programs out there. Just make sure you sync your video and audio together before you start cutting or you’ll have a harder time matching them later!
  • Getting Some Assistance If you’re not satisfied with the results, you can contact a local service provider. Every city has resources available for media production, even in a small town. Look in the classifieds or on craigslist for wedding videographers.
As you can see, it’s well within your means to shoot and air your own restaurant commercial. With a little creativity and the tools, you already have, a web or television commercial can be a fun addition to your restaurant marketing campaign.