Aloha FohBoh community,
I am new to this community so let me start by introducing myself. My name is Brandon Berman and I am 22 year old student at Hawaii Pacific University who is finishing up a double major in Entrepreneurial Studies and Finance. About 8 months ago I started a company that puts restaurants in front of customers via search engine optimization for a fraction of the current market price ($50-$100/month). Not only that, we give restaurants a competitive advantage by only representing one restaurant per cuisine type per area and we exclude any competitors after a listing is sold! We also help restaurants exploit the advertising space on search engines much more vividly than anyone else and we don't use pay per click advertising or banner ads to cheapen our site. These are all huge competitive advantages that deliver restaurants a better product for a ridiculously cheaper price, but it is hard to talk tech when restaurant owners and managers talk is turning tables.
I have developed a healthy list of clients through cold calling but it is a method that isn't very effective at informing restaurants about our product. I would appreciate any insight into what would help me better convey my message to restaurant owners and managers.
What is the best way to approach a manager/owner?
What is the best time of day to call (if cold calling)?
Is my price too low? (people suspiciously ask me why its so inexpensive)
What gets your attention?
What is a restaurant manager's hot button when it comes to advertising?
What is the best time to call?
Once again, any insight or criticism would be appreciated. If you have any questions please feel free to email me at firstname.lastname@example.org.