How do I excite restaurant owners about effective affordable advertising?

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

Thank You,
Brandon Berman

Tags: advertising, attention, directory, recession, restaurant, seo, student

Views: 547

Reply to This

Replies to This Discussion

Hi Brandon:

Direct answers:
1.Cold calling is one of the most effective ways to generate new busines while starting up.

2. Your price point is one of your best selling propositions. Affordable is the key for stretched restaurant owners.

3. Most restaurant owners won't even understand what you are talking about, so you need to quantify your pitch in terms of how many new customers your service could potentially reach.

4. Best time to call on restaurant owner: in person 10:30 am morning, 4pm in person afternoon, Or, drop your card to a waiter while you are having a meal and ask to see the owner. If you are a customer you have a better chance at seeing an owner than as a salesman at a counter or hostess stand.

There are so many apps and technologies that restaurant owners do not take advantage of because they do not understand them, and no one has created an effective way to demonstrate to them how it will increase their business. The chains are way ahead of the independents on this because they have marketing departments that can study this and apply it. Become a champion for your independents, show them the way, and you should do well.
Thank you for the reply. That is really helpful information and will help a lot!
Thank you for this discussion, it's very helpful. I'm also having the hard time to approach restaurant owners.
I completely agree with your response! Thank you for posting!





Social Wine Club for Craft Wineries


Red Lobster crafts new, high-end image

Red Lobster will nix low-price specials and focus on flourishes like plating in order to reshape itself as a cut above dine-i -More

The Year of the Instagram Strategy
Managing the Instagram channel has become a strategic imperative for any brand or small business, and the urgency grows daily along with its user base. During this webinar on August 12 you'll hear how brands such as Disneyland Resort, JCPenney, and The Coffee Bean & Tea Leaf are utilizing this platform to connect with their customers in an authentic, relevant way. Register today!

The tweet's the thing

Everyone’s atwitter about the NRA's Kids LiveWell Twitter party, held in celebration of the program’s third anniv -More

Arby's meaty campaign highlights protein lineup

Arby's new campaign, "We have the meats!," focuses on the chain's new limited-time menu offering, the Mega Meat Stack, which  -More


Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

National News

Restaurant Trends - Growing And Emerging Concepts - Change and Activity July 29, 2014

Update from on growing and emerging restaurant concepts

Gen Z, the First True Digital Generation, Represents the Future Foodservice Consumer

Gen Z, the first true digital generation, represents the future foodservice consumer. They're a generation on the move that strongly prioritizes speed of service, technology, and having what they want, when they want it. Millennials, more so than older generations, prefer to visit restaurants that offer new and unique foods and flavors. Gen X and Boomers converge on several preferences—such as the importance of a convenient location.

Red Robin Gourmet Burgers Celebrates Its 500th New Restaurant Opening

Red Robin's 500th new restaurant opening will open on Aug. 4 at 11 a.m., in Milpitas, Calif. at the Great Mall of the Bay Area.

Darden Completes Sale Of Red Lobster To Golden Gate Capital

Darden Restaurants, Inc. (NYSE: DRI) and Golden Gate Capital today announced that Golden Gate has completed the acquisition of the Red Lobster business and certain other related assets and assumed liabilities for approximately $2.1 billion in cash.

Dunkin' Donuts Announces Plans For Seven New Restaurants In Duluth, Minnesota With New Franchisees Brian And Sharon Weidendorf

Dunkin' Donuts announced today the signing of a multi-unit store development agreement with new franchisees, Brian and Sharon Weidendorf, to develop seven restaurants in Duluth, Minnesota and the surrounding areas. The first restaurant is planned to open in spring 2015.


If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.


TED: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service