Post by account_disabled on Feb 27, 2024 7:30:30 GMT
«Good morning… and in case I don't see you again, good afternoon, good evening and goodnight!» I have dreamed of opening a text with this quote all my life. I finally found a way to include it in a Noetica article. Nice re-enactment, those like me who appreciated the film will think, but what exactly does the Truman Show have to do with web marketing? What made me find the connection was Alessandro Bartolocci's book "The Bible of the Successful Restaurateur" which I read to delve deeper into a topic very dear to restaurateurs, the category I am addressing. I'm talking about the use of web communication tools to promote a restaurant online . Not coming back? I swear that later the concept will take a clearer shape. The Truman Show and the Italian restaurant scene Italian catering Image source: mondofox.it I'm going direct, because creativity is fine, but I can't risk losing credibility. We come to the fateful connection between the famous film with the great Jim Carrey and the intention of the undersigned to talk about web marketing and catering .
Do you know the scene in which Truman finds himself, with his Panama mobile number list little boat, crashing into a sky made of cardboard? The moment in which he understands that reality is different from how he had imagined it until then. Well, according to the words of the restaurant expert, from the market analyses, it emerges that, exactly like the protagonist of the film, suddenly we found ourselves faced with a harsh reality. We have gone from a period in which we saw workers and small entrepreneurs driving around with Porsches, to one in which it is not difficult to come across entrepreneurs who close up shop and men in ties who emerge from structures - considered infallible - with a cardboard in hand. In short, the scenario of a paralyzed economy. In the catering sector this translates into a situation where supply is far greater than demand. In fact, breakfast is made at home, as the "machine" makes coffee almost as good as at the bar. There is less money in circulation, people try to save money, places lower the quality in order to offer a cheaper service and there are fewer and fewer customers . How to get out of this situation? Self… If customers are scarce there is no work for everyone. If there is too much competition it is easy to become invisible in the eyes of the customer. If this is the case: the customer acquires power and tends to make demands, ask for discounts, make judgements.
A tartare can be too raw and a salad too green to be real! Of course, the media boom relating to the world of catering is also an accomplice to all this. Take a look at the TV programs and tell me if there aren't at least half the channels that talk about cooking or show the best chef in the banana republic. Last , and very important, if: If the customer has changed, the restaurateur must also change . What does a restaurant sell? catering and social For a change, the restaurateur can start asking himself some questions. The first could be precisely this: what does a restaurateur sell? As Bartolocci says "catering is, at a marketing level, probably one of the most complex realities that can be faced". Also because, what a restaurant sells: – they are not just products – they are not just services – they are not just sensations The only word that can define and enclose such a complex concept is made up of 10 letters and reads: EXPERIENCE . In a restaurant you have an experience. The customer, in addition to a good dish on the table, wants to find elements that excite him and that, once he leaves the restaurant, he will remember forever: when he leaves you a positive review, when he talks about it with friends, when he decides to return for try the other first course, the one he was undecided about when he ordered the wonderful risotto that made him go into ecstasy.
Do you know the scene in which Truman finds himself, with his Panama mobile number list little boat, crashing into a sky made of cardboard? The moment in which he understands that reality is different from how he had imagined it until then. Well, according to the words of the restaurant expert, from the market analyses, it emerges that, exactly like the protagonist of the film, suddenly we found ourselves faced with a harsh reality. We have gone from a period in which we saw workers and small entrepreneurs driving around with Porsches, to one in which it is not difficult to come across entrepreneurs who close up shop and men in ties who emerge from structures - considered infallible - with a cardboard in hand. In short, the scenario of a paralyzed economy. In the catering sector this translates into a situation where supply is far greater than demand. In fact, breakfast is made at home, as the "machine" makes coffee almost as good as at the bar. There is less money in circulation, people try to save money, places lower the quality in order to offer a cheaper service and there are fewer and fewer customers . How to get out of this situation? Self… If customers are scarce there is no work for everyone. If there is too much competition it is easy to become invisible in the eyes of the customer. If this is the case: the customer acquires power and tends to make demands, ask for discounts, make judgements.
A tartare can be too raw and a salad too green to be real! Of course, the media boom relating to the world of catering is also an accomplice to all this. Take a look at the TV programs and tell me if there aren't at least half the channels that talk about cooking or show the best chef in the banana republic. Last , and very important, if: If the customer has changed, the restaurateur must also change . What does a restaurant sell? catering and social For a change, the restaurateur can start asking himself some questions. The first could be precisely this: what does a restaurateur sell? As Bartolocci says "catering is, at a marketing level, probably one of the most complex realities that can be faced". Also because, what a restaurant sells: – they are not just products – they are not just services – they are not just sensations The only word that can define and enclose such a complex concept is made up of 10 letters and reads: EXPERIENCE . In a restaurant you have an experience. The customer, in addition to a good dish on the table, wants to find elements that excite him and that, once he leaves the restaurant, he will remember forever: when he leaves you a positive review, when he talks about it with friends, when he decides to return for try the other first course, the one he was undecided about when he ordered the wonderful risotto that made him go into ecstasy.