restaurant marketing * Anna Bruno

restaurant marketing

Restaurant menu that is too long as a marketing and customer experience issue

Overly Long Restaurant Menus: Why Streamlining Your Dishes Can Boost Marketing and Enhance Customer Choice

Overly long restaurant menus, customer experience, food marketing: today, more isn’t always better when it comes to driving sales. In this article, I explore why endless menus can weaken your brand identity, perception, and the quality of the guest experience—and how offering less can actually become a competitive advantage.

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Strategia digitale per ristoranti e relazione diretta con il cliente

When a platform shuts down, who really owns the customer?

Quandoo is set to close by 2026. But for those working in hospitality and restaurant management, the real story isn’t just the end of a platform. The real question every business should ask is: if tomorrow your main booking and customer channel disappeared, what would you truly have left in your own hands?

When a platform shuts down, who really owns the customer? Read More »

Infographic about restaurant marketing: how restaurants can lose more than 50% of their bookings when the booking journey becomes too complicated

I’ve seen restaurants lose over 50% of their reservations: marketing can’t be improvised.

Many restaurants lose bookings not because there’s a lack of customers, but because they make it difficult for those who are already ready to reserve a table. In restaurant marketing, every digital decision matters: removing a tool, using a slow form, or making choices without data can easily turn into lost covers and missed revenue.

I’ve seen restaurants lose over 50% of their reservations: marketing can’t be improvised. Read More »

Confronto tra cucina industriale standardizzata e cucina italiana autentica con chef al lavoro

Italian cuisine is evolving: why the experience matters more than the dish (and what this means for restaurant marketing)

Standardization of Italian cuisine, food experiences, and restaurant marketing: today’s customers are no longer just looking to satisfy their hunger—they seek stories, identity, and authenticity. In this article, I explore how the chef’s role is evolving and why focusing on quality and guest experience can make a real difference in tourism and hospitality.

Italian cuisine is evolving: why the experience matters more than the dish (and what this means for restaurant marketing) Read More »

Marketing della ristorazione - Foto abai

My top recommendations for restaurateurs looking to embrace digital transformation

Digitizing a restaurant is one of the most common requests I receive, yet it’s often misunderstood. It’s not just about tools or social media—it’s about adopting the right mindset. In this article, I share my real advice for restaurateurs who want to build a digital presence that is both effective and sustainable.

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Marketing Plan parte da te - Foto ABAI

How to Spot a Useless Marketing Plan (and Build One That Actually Works)

Many marketing plans look professional but are really just standard executions disguised as strategy. If it doesn’t reflect who you are, if it doesn’t start from your unique identity, and if it doesn’t lead you anywhere, it’s pointless. In this article, I’ll show you how to spot an ineffective plan and how to build one that truly works.

How to Spot a Useless Marketing Plan (and Build One That Actually Works) Read More »

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