Posts in category Employee engagement


BrandingCustomer experienceEmployee engagementMarketing plansTrends

Building your brand from the inside out

While the value of a restaurant brand may be measured in terms of what the public, your customers and the local community thinks, feels and expects from your place, there’s another group with whom your brand value must rate high. Successful operators invest more (and often even before they spend on any external branding) on the inside brand with employees.

Starbucks®, Zappos® and Whole Foods® are all examples of major brands that started small, today are international power brands that built their brands from the inside out. The leadership behind these companies believed that when your internal culture rocks, the rest things like attracting customers and delivering on brand promises comes easier and more efficiently.

So as a restaurant operator how does this thinking translate to your business, especially if you are small and have limited resources that need to go a long way?

Like we preach in almost every blog post on Restaurant branding, great branding starts and grows when operating from a clear brand essence (purpose, values, points of distinction, personality, positioning and promise). This is critical to start any type of internal branding initiative.

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BrandingCustomer experienceEmployee engagementMarketing plansTrends

7 tips for designing a logo for your restaurant

You asked, we answered

We received a letter from a reader who asked

“I don’t have a logo for my restaurant and I need one. I don’t know where to start. Do you have any tips or steps to take? Thanks, Mitch”

Great question, Mitch. We sure do have some tips and steps for you to follow. You’ve heard us say time and again that your brand is not just your logo or tagline. That’s true, your brand is an overarching strategy and like the DNA of your business. The logo is one element that will support your brand, also known as a touch point.

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BrandingCustomer experienceEmployee engagementExpert interviewsMarketing plansPR and promotionReader questionsRestaurant brand reviewsSocial mediaTools, Apps, TechnologyTrends

3 tips for handling a bad online restaurant review

You asked, we answered. This week’s blog post is an answer to a question submitted by one of our Restaurant Branding Roadmap readers.

“I know it is important to be on social media, but I am afraid to put ourselves out there. We had a bad experience with a nasty reviewer online and we didn’t know how to respond. I know that bad reviews and disgruntled customers can hurt a brand. How do you suggest dealing with bad reviews on a Facebook page or on a Twitter feed or on a site like Yelp? Also, how do you decide where to be on social media. There are so many options and we only have so much time? – Denise”

Great question, Denise. You are right, just like your restaurant might see an uptick in business from a consistent stream of great reviews, bad online reviews can hurt your brand and your business. In today’s marketplace, an online reputation is something that every business must monitor.

First, we’ll address your question about how to deal with bad restaurant reviews. If you’re monitoring your restaurant’s online reputation, or you have an alert system set up and you come across a bad review, here are some steps you can take.

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BrandingCustomer experienceEmployee engagementMarketing plansPR and promotionReader questionsRestaurant brand reviewsSocial mediaTools, Apps, TechnologyTrends

Pizza, pickles and a plan.

Interested in the latest trends, concepts and consumer insight around America’s favorite food, Pizza? I’ll be part of the expert team presenting at the International Pizza Expo in Las Vegas on March 24-27th.  For more …

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BrandingCustomer experienceEmployee engagementMarketing plansPR and promotionTrends

Ouch! Legal headaches from a restaurant name.

Suppose that you have decided to launch a restaurant. You’ve smartly decided to start with your brand plan.

You choose “sports bar” as the theme and design the menu, décor, service, events, name, logo, personality and brand voice to match.

The restaurant’s foundation is very strong and the touchpoints are all on-brand, right down to the menu item names. The dishes are named after famous professional and college athletes in tribute to them.

Business is booming.

And then one day you get a cease and desist letter from the University of South Carolina and Clemson University.

Oops.

That is exactly what happened to Daniel Island Grille, a restaurant in Daniel Island, SC a suburb of Charleston.

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BrandingCustomer experienceEmployee engagementExpert interviewsMarketing plansPR and promotionReader questionsRestaurant brand reviewsSocial mediaTools, Apps, TechnologyTrends

Weekly Stew Debuts, Ideas for Restaurateurs

Weekly Stew Debuts
Welcome to the inaugural edition of The Weekly Stew, a publication dedicated to restaurateurs brought to you by Karen Post’s Restaurant Branding Roadmap.

Packed with marketing ideas, inspiration and insight to grow your brand, our mission is to help you succeed. The team behind the company is passionate about branding, food, wine, traditional and online marketing, social media and are fellow entrepreneurs.

The ezine will only hit your mailbox once a week. It’s free and full of fresh thinking on how to to get and keep customers.

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BrandingCustomer experienceEmployee engagementMarketing plansTrends

National Restaurant Association show – 21 coolest discoveries, part 2

I’ve been to a lot of trade shows in my time, but topping my list is the National Restaurant Association Show in Chicago. For more on the National Restaurant Association and the good work they …

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BrandingCustomer experienceEmployee engagementExpert interviewsMarketing plansPR and promotionReader questionsRestaurant brand reviewsSocial mediaTools, Apps, TechnologyTrends

National Restaurant Association show – 21 coolest discoveries, part 1

This weekend The Brain Tattoo Branding team has been in Chicago attending the National Restaurant Association Show. It’s been an amazing experience, learning, making connections and tasting the next big food ideas from around the …

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BrandingCustomer experienceEmployee engagementExpert interviewsMarketing plansPR and promotionTrends

Karen Post on Rush Limbaugh and the online outrage

The Huffington Post Hell hath no fury like a woman wired. Women’s protests on social media are packing a bigger punch than ever. Rush Limbaugh and his sponsors felt it. So did the Susan G. …

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