JimBJim Bouchard is author and founder of Dynamic Components of Personal Power, and the founder of Northern Chi Martial Arts Centers. Jim combines his experience as a professional martial artist, entrepreneur and speaker to share his philosophy on power for personal and professional success.
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Recession Biz Ideas: #1 Throw a Party!
Jul 31, 2009 10:44 AM
Categories: Marketing
Invite a few of your most loyal friends (customers), bring out the white table cloths, break out some nice wines and prepare a wonderful meal! What better way to get through tough times?
That’s exactly what Ron Stephan is doing at Ricetta’s Brick Oven Pizzerias. The recession has hit Maine hard, and anyone in the restaurant business can measure the effects in real time. It’s not hard to look out at a dining room and tell whether the dinner crowd is slow or booming. Maine people have rightfully been a little more frugal with discretionary income lately, and let’s face it; you can always eat at home.
Ron partnered with Terry O’Brien at Nappi Distributors to give their loyal patrons a good reason to get out on the town for a couple of hours. Ricetta’s hosted the first of a series of wine dinners pairing Nappi’s wines with Ricetta’s renowned foods. The Ricetta’s staff created some incredible Italian specials for the occasion. Terry offered diners an insightful and delightful trip through the wine country of Italy.
The event was marketed primarily by invitation to Ricetta’s loyal customer list; and the loyal customers responded! We were greeted by an enthusiastic staff in full party mood, and yes, they really set white table cloths to mark the reserved area and really emphasize the special feeling of the evening.
It’s tempting to pull back on service and cut-back on presentation during tough economic times. What Ron and his staff did was deliver more value and create an event where their customers felt appreciated and pampered. There are times when cut-backs are necessary and we have to trim, but it’s also important to ask where you can add value. When times are tough there are two major options to entice your customers to part with their hard-earned:
• Lower prices.
• Add value.
Both are valid; I’ll choose “add value” at every opportunity.
Ron Stephan’s wine dinners at Ricetta’s are a great example of adding value for his loyal customers. This in turn creates a great buzz and expands his community of loyal patrons. He’s also talking about doing a “beer dinner” with pairings of fine local brews and great Italian food. I’ll be at the next one for sure! Hope to see you there!
This is a great lesson for all of us as we continue to face this challenging business climate. Add value and treat your loyal followers to something special!
Click here for information on the next Ricetta’s wine or beer dinner.
Jim Bouchard teaches people how to “Think Like a Black Belt” for personal and professional success. Jim is a speaker, coach and author. Find out more at JimBouchard.org!
That’s exactly what Ron Stephan is doing at Ricetta’s Brick Oven Pizzerias. The recession has hit Maine hard, and anyone in the restaurant business can measure the effects in real time. It’s not hard to look out at a dining room and tell whether the dinner crowd is slow or booming. Maine people have rightfully been a little more frugal with discretionary income lately, and let’s face it; you can always eat at home.
Ron partnered with Terry O’Brien at Nappi Distributors to give their loyal patrons a good reason to get out on the town for a couple of hours. Ricetta’s hosted the first of a series of wine dinners pairing Nappi’s wines with Ricetta’s renowned foods. The Ricetta’s staff created some incredible Italian specials for the occasion. Terry offered diners an insightful and delightful trip through the wine country of Italy.
The event was marketed primarily by invitation to Ricetta’s loyal customer list; and the loyal customers responded! We were greeted by an enthusiastic staff in full party mood, and yes, they really set white table cloths to mark the reserved area and really emphasize the special feeling of the evening.
It’s tempting to pull back on service and cut-back on presentation during tough economic times. What Ron and his staff did was deliver more value and create an event where their customers felt appreciated and pampered. There are times when cut-backs are necessary and we have to trim, but it’s also important to ask where you can add value. When times are tough there are two major options to entice your customers to part with their hard-earned:
• Lower prices.
• Add value.
Both are valid; I’ll choose “add value” at every opportunity.
Ron Stephan’s wine dinners at Ricetta’s are a great example of adding value for his loyal customers. This in turn creates a great buzz and expands his community of loyal patrons. He’s also talking about doing a “beer dinner” with pairings of fine local brews and great Italian food. I’ll be at the next one for sure! Hope to see you there!
This is a great lesson for all of us as we continue to face this challenging business climate. Add value and treat your loyal followers to something special!
Click here for information on the next Ricetta’s wine or beer dinner.
Jim Bouchard teaches people how to “Think Like a Black Belt” for personal and professional success. Jim is a speaker, coach and author. Find out more at JimBouchard.org!
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