Ebook Free Selling Eating: Restaurant Marketing Beyond the Word DeliciousBy Charlie Hopper

Ebook Free Selling Eating: Restaurant Marketing Beyond the Word DeliciousBy Charlie Hopper

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Selling Eating: Restaurant Marketing Beyond the Word DeliciousBy Charlie Hopper

Ebook Free Selling Eating: Restaurant Marketing Beyond the Word DeliciousBy Charlie Hopper

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Should your restaurant exist?

This book dares ask that and many other fundamental questions about getting customers to care about your brand.

Hopper draws on twenty years of restaurant communication experience to offer recommendations that range from brand positioning and the “The Seven Very Specific People Your Restaurant Needs to Reach,” to actionable advice like “Three Things Every Menu Should Do,” “Eighteen Separate Restaurant Marketing Moments,” “Fifteen Forbidden Food Words to Never Use,” and many more insights.

“This is a great read for those in the business who need a refresher, or people who are just starting out,” says Kim White, CMO of White Castle. “Sometimes those of us who do this every day get set in our ways—Selling Eating helps us see our competitor’s advertising through a fresh lens…. I’m giving copies to everyone on my team.”

Selling Eating is all about how to communicate motivating, compelling, sales-building “deliciousness” without merely repeating the word “delicious” a bunch of times.

Brand Personality. Advertising. TV ads. Food photography. Content marketing. Social media. Kid’s programs, packaging opportunities, dealing with online reviews: it’s all here, along with advice about answering bigger questions of positioning and branding course correction. Selling Eating also contains extensive examples of the power of language in restaurant marketing, including ways to avoid the cliché terminology common to ads in the restaurant category.

Hopper introduces you to restaurant marketers, ranging from celebrated food photographer Michael Somoroff to renowned researcher Bob Drane. He holds up campaigns from Domino’s, Jack in the Box, Outback, Panera, Burger King, Applebee’s, Wendy’s, Ruby Tuesday, Taco Bell, Texas Roadhouse, Subway and many more—and points out strengths and weaknesses.

With a forward by Russ Klein, former CMO of Arby’s and Burger King, the book has received praise from prominent restaurant industry figures.

Paul Barron, CEO of Foodable and author of The Chipotle Effect, says, “I regularly see restaurants struggle with the exact issues this book covers… Fun to read, and instructive.”

• Sales Rank: #790305 in Books
• Published on: 2013-12-06
• Binding: Paperback
• 272 pages

Review
“The whole time I was reading Selling Eating, I almost felt like Hopper had been a voyeur, watching what I’ve encountered in my career over all these years. [The book] shows a breadth and a certain comprehensiveness that I think is the right way to think about what the possibilities are for any given brand…. It’s the kind of book that you want to read and re-read.” --from the Foreword by Russ Klein, former Global President/CMO for Burger King

“I regularly see restaurants struggle with the exact issues this book covers…. Fun to read, and instructive.” --– Paul Barron, CEO of Foodable and author of The Chipotle Effect

About the Author
Charlie Hopper is a principal at Young & Laramore advertising, and has been marketing restaurants for over 20 years. He teaches advertising and writing at Butler University, blogs at SellingEating.com, and has spoken at the National Restaurant Association’s annual trade show about effective restaurant communications.

He’s also a contributor to Food & Drink International and Adweek, and has a column about the role of food and restaurants in works of fiction at The Onion’s A.V. Club website. His work for restaurants—especially his long tenure as creative director and writer for Steak ’n Shake restaurants—has been featured in The New York Times, Communication Arts, and Nation’s Restaurant News. He’d been creative director for Steak ’n Shake restaurants for many years at the point Nation’s Restaurant News said of the agency’s work, “They respect the intelligence of consumers. They set Steak ’n Shake apart from the competition without resorting to gimmicks or stale jokes.” Six different CEOs and CMOs credited that work as the main engine of growth as the chain went from 150 restaurants to over 500 while the agency handled everything from TV ads to chili pepper bottle labels.

Hopper lives in Indianapolis with his wife and three kids, all of whom prefer different restaurants.

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Selling Eating: Restaurant Marketing Beyond the Word DeliciousBy Charlie Hopper PDF

Selling Eating: Restaurant Marketing Beyond the Word DeliciousBy Charlie Hopper PDF

Selling Eating: Restaurant Marketing Beyond the Word DeliciousBy Charlie Hopper PDF

Selling Eating: Restaurant Marketing Beyond the Word DeliciousBy Charlie Hopper PDF