Starting restaurant, wine bars and marketing pubs in London – UK


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Media Articles

"There’s an old marketing adage that says it’s easier to get a customer to return to your business than get someone completely new. Therefore building up a database of customers is good business practice, although building it is only half the battle – its what you do with it that counts."

Strategy Clinic

Caterer and Hotelkeeper

September 2007

"Christmas is the most profitable time of the year for restaurants as just about everyone in the country will eat in a restaurant at least once."

Strategy Clinic

Caterer and Hotelkeeper

September 2007

"Hospitality marketing firm The Restaurant Ingredient has launched a new loyalty card scheme to help restaurants and pubs attract diners during quiet periods."

Strategy Clinic

Caterer and Hotelkeeper

July 2007

"We have a restaurant site with exterior access adjacent to our hotel and we're sure that we could make more profit from the space. What approach should we take?"

Strategy Clinic

Caterer and Hotelkeeper

October 2006

"From Guy Holmes, director of The Restaurant Ingredient"

Ten Top Tips for Promoting your Pub

Class

October 2006

"Christmas is the most profitable time of year for restaurants. But how do I go about attracting office parties without spending a fortune on advertising?"

Strategy Clinic

Caterer and Hotelkeeper

October 2006

"Web Watch - The Restaurant Ingredient"

Web Watch

The Times Career Section

September 2006

"You needn't feel overwhelmed when thinking about marketing your restaurant when you see what the big restaurant chains are up to. Here are a few strategies that The Restaurant Ingredient use, amongst others, to boost awareness and custom for our client's restaurants."

PizzaPasta and Italian Food Magazine

September 2005

"Finding a good a restaurant for your boss or a great party venue for you and your friends can be a headache."

Venue Finder Service

The Times

August 2005

"My business partner and I are about to open a restaurant. As newcomers to the industry we are not sure how to price the menus. If we set the pricing too low, we'll reduce our margins, and it might be hard to raise prices later without alienating customers. And if we set it too high, we'll deter potential customers from giving us a try. Are there any rules of thumb for menu pricing? And how do you know when you've got it right?"

Strategy Clinic III

The Caterer

August 2005

"Marketing your pub need not necessarily be an expensive exercise. Guy Holmes offers some canny advice for publicity."

Marketing - Low Cost Promotion

The Publican

July 2005

"Marketing expert Guy Holmes explains how to use the far reaching power of the web to publicise your hotel or restaurant."

A Click Away

Hotel

June 2005

"How to Conduct Effective Market Research. Information supplied by Guy Holmes at The Restaurant Ingredient."

How to Conduct Effective Market Research

The Caterer

May 2005

"Marketing expert, Guy Holmes explains why good service makes for happy diners."

Service with a Smile

Speciality Chef

May 2005

"How to Market Your Restaurant. Information supplied by Guy Holmes at The Restaurant Ingredient."

How to Market Your Restaurant

Caterer & Hotelkeeper

February 2005

"With Christmas and New Year's Eve out of the way, there's a tendency for restaurant and bar owners and managers to take their foot off the gas. However, this is the perfect time to put a few New Year resolutions into place for your business. - Information supplied by Guy Holmes at The Restaurant Ingredient."

Resolutions to Pep Up your Business

caterer-online.com

January 2005

"Helpful Christmas Tips"

Helpful Christmas Tips

Class

December 2004

"Christmas is a time for festivities and increased business. But it is also a time for the fraudsters to target restaurants. And a period when mistakes can be made by operators. An agency, The Restaurant Ingredient, has issued a few tips to help make the festive spell run smoothly and profitably."

Festive Fraudsters

Restaurant Business

December 2004

"In response to Toby Young's article concerning the state of London restaurants, I would like to state a number of things."

Evening Standard

Guy Holmes - The Restaurant Ingredient

December 2004

"Two consultants, who have a total of nearly 30 years' experience in the industry, have set up a business designed to help restaurants attract and retain customers while keeping costs to a minimum."

Right Ingredients

Restaurant Business

November 2004

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Click Here for examples of our work, or contact us and see how we can make your venue work even harder for you. Call us on 0871 781 2270 for free, professional guidance.


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