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?
1) We are not soliciting anything at the restaurant.
2) Guests find out about the program from the menu and from our marketing
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)
point number 1) you say you aren’t soliciting at the restaurant.
but then in point number 2) you say guest find out from the menu and marketing, I think most would consider that solicitation.
3) you are going to have to drive this home, and have proof of concept that the system does in fact drive more people to the restaurant and how.
The incentive for early adoption might be a good way to get proof of concept if you don’t have it already. It is hard to put a number on it. You need to figure out a number you are willing to pay to get a customer and then figure your win rate. So if you are willing to pay $1000 for a customer and you expect your win rate to be 1 in 10. You can offer $100.
as far as who to approach I would say owner is best, than chef, than manager. Have a different sales pitch for each one that speaks to what they care about. Owner = bottom line, chef = ability to better target menu specific menu items, etc. GM = ability to hit goals (bonus potential).