Home › Forums › Restaurant Professionals Forum › Restaurant Professionals Forum › Advice on best way to approach restaurant for non-traditional marketing offer? › Re:Advice on best way to approach restaurant for non-traditional marketing offer?
You have not explained this clearly, you’ve stated …
“3) We expect the value to be that the program will drive patrons to the restaurant without any upfront cost or backend cost (e.g. no commission or discounts)”
Just what is going to drive patrons to the restaurant??
You have not explained that.
Patrons are interested in “what’s in it for me”.
The number of people who will be driven to go out of their way to patronize the restaurant beyond the food and value the restaurant provides … and instead because of their love for the “charity” aspect; is small.
Also you state …
“It involves giving people an option to give to charity with each meal they order.”
Just whose pocket is that coming out of??
Someone is out the money, somewhere.
Those two points together make the idea a non-starter IMO.
I feel your concept does not hold up as you’ve explained it so far.
About the only way I can think of that you might have a chance is if you go through a very high profile, well-known charity itself, first … i.e. a well-known Woman’s Shelter … a well-known Pantry … Habitat for Humanity etc … and essentially act as their agent. These must be “societally favored” high-profile charities. This way the “value” you are providing … it is the reputation of that specific charity. But even this is tenuous; people don’t like to be solicited when they are going to a restaurant, and you have not explained exactly whose pocket the money comes out of … the customer … the profit margin of the restaurant? … who?
Ok … just to show I’m not all wet-blanket and humbug, here’s an alternative idea:
Have 3 parties involved … the (high profile) charity … the funder – essentially a large corporation or sponsor who will actually provide the money/funding (per dollar spent by the customer) … and the restaurant – BUT *only* utilize restaurants in underprivileged/underserved areas (actually, you should include all businesses in those struggling neighborhoods).
The attraction to the funder is the opportunity to see their money do double-duty … helping a charity *and* helping businesses in an underprivileged area. The attraction to the business is the affiliation with both the charity and the funder, and the potential increase in business volume/revenue … and the attraction to the patron is that they are helping both the charity and the restaurant/business *without* any out-of-pocket cost on their own or being solicited.
If you do move forward with my idea … call it “Sonny’s Way” 😉