We may know how we work or what our regular customers are looking for, but:
Do we know how the competition works?
Are they implementing strategies that we could adapt?
Is there anything we can do to attract more customers?
Will our regulars end up leaving if we don't include new things?
Even the most successful company needs a good marketing plan if it wants to stay on top of the wave.
It must be taken into account that in the restaurant industry we work in a very changing environment, new competitors appear every month and/or foodies change their favourite dish in a matter of months.
Not to mention the different applications that change the way we work, such as reservation and discount apps or those that simply work by bringing food to our customers' homes.
I am clear about this: achieving and maintaining success for a fast food company requires the creation of a comprehensive marketing plan that prioritizes analysis, but also creativity and anticipation.
It is important to know the market and be aware of the latest trends in order to incorporate them before the competition and, of course, apply them in a creative and original way that allows us to differentiate ourselves.
From there, it's all a matter of luck.
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Traditional marketing plan step by step
In this guide I wanted to differentiate between the parts that make up a traditional marketing plan and how it adapts to a fast food restaurant.
On the other hand, later on, I will focus on specific marketing actions to make the most of the possibilities that Google offers us.
To begin with, a marketing plan for a fast food company must contain three essential points :
Analysis.
Goals.
Actions and deadlines.
1.- Analysis of the market, competition and the customer
Knowledge is power and the first thing we have to know is what we can offe number code philippines r and what we cannot and relate it to our environment.
To do this, every analysis must always start from a SWOT plan :
Weaknesses (internal): limitations and aspects to improve in our business compared to the competition.
Threats (external): negative aspects of the environment in which we find ourselves. For
example, very high and fierce competition.
Strengths (internal): what differentiates the restaurant and makes it more attractive compared to the competition.
Opportunities (external): niches in the market in which we operate. For example, trends and consumer habits that favour us.
Once we know ourselves, it is time to analyze the competition .
It is important to pay attention to three key factors: their prices and special offers, the type of customer they have and what their weaknesses are.
This allows us to draw different conclusions about how we can differentiate ourselves, either by price or by offering deals when they don't, attracting a certain type of client that they are not working with or specializing in.
Finally, once we have analyzed ourselves and our competition, we move on to defining the client profile that interests us.
At this point we will have to see how to attract them and, most importantly, how to retain them.