Posts Tagged ‘Marketing’

Frontier Airlines cuts some fees ahead of Summer

Friday, April 15th, 2011
Matthew Borghese – AHN News Contributor

Denver, CO, United States (AHN) – Frontier Airlines has announced new, lower fees for passengers, which is good news ahead of the busy summer travel season. Changes include removing fees for changing your itinerary prior to travel and a discount on the checked baggage fee when booking online.

“Many of the changes we’re making are really geared towards those who value choice and clarity in their travel experience,” Frontier Airlines Vice President of Marketing Ian Arthur said. “With the Classic fare, a guest can now enjoy the flexibility of no change fees, in addition to two complimentary checked bags, same-day standby, bonus EarlyReturns miles and more – making the Classic fare by far the best bang for your buck.”

“The beauty of our Classic and Classic Plus fares is the freedom they provide our guests to select the option that best meets their unique travel needs and bundles those features into an affordable package, rather than paying for them a la carte,” Arthur added.

According to the airline, fees for same-day confirmed flight changes on Classic tickets will be reduced to $25 and the excess bag fee will be standardized at $50 per bag.

Frontier Airlines currently operates a fleet of 90 planes, operating out of hubs in Denver, Milwaukee, Kansas City and Omaha.

Article © AHN – All Rights Reserved

View full post on Lifestyle And Leisure Stories

The Upstart Guide to Owning and Managing a Bar or Tavern

Monday, March 28th, 2011

Product Description
Running a bar or tavern is risky business for those who go into it uninformed. This guide provides essential information on planning, making the initial investment, financial management and marketing. The author pays particular attention to alcohol awareness issues and legal issues connected with bar and tavern management…. More >>

The Upstart Guide to Owning and Managing a Bar or Tavern

Gourmet to Go: A Guide to Opening and Operating a Specialty Food Store

Wednesday, March 9th, 2011

Product Description
A comprehensive guide to planning, preparing, marketing, and selling gourmet foods for the takeout market, a natural extension for caterers, food retail stores, and restaurants. This book discusses everything from planning to opening and operating, designing a “store” concept, setting up displays, marketing the food, equiping the kitchen and display area, and training sales and kitchen staff…. More >>

Gourmet to Go: A Guide to Opening and Operating a Specialty Food Store

Tossed® Franchise Corporation Names Jason Chodash As Company President

Friday, December 10th, 2010

Corporation Founder Takes On Expanded Strategic Role, Developing New Territories And Working with Marketing Team; Eric Schmitt Retains Title as Chief Executive Officer

View full post on Restaurant And Bar Stories

Restaurant Funding – Who Can You Turn to When the When Banks Say No?

Friday, June 4th, 2010

Getting funding for a restaurant this year of 2008, is definitely harder on a national level is more difficult then ever before.

Why You Will Find It Difficult To Get A Loan

Unfortunately bank loan officers do not like to do restaurant financing! This year of 2008 is a very tough year, foreclosure rates the highest ever in the history of the United States, a credit crunch due to the mortgage crisis, lenders cherry picking their loans, even denying borrowers with good credit.

So as if the food and hospitality industry was not already difficult for getting restaurant loans, it is much more harder to get loans then ever before due to the recession that is happening currently around major cities in the united states, gas prices going off the roof creating a domino effect in many many industries, consumers not spending as much, going out less due to super high gas prices.

Restaurant failure is the main reason why bankers are Leary of lending money to a new start up restaurants, if the borrower applicant does not have a proven track record in the food and hospitality business.

Success for food service businesses is viewed by bankers as minimal. Their hesitation is due to higher failure rates in the industry for new restaurant owners with no experience opening a restaurant. Unless you have enough collateral to make the loan risk free, banks will usually not approve your loan. This belief is not well founded, since the data is skewed, therefore, it is not accurate and hurts you when you apply for a loan.

Traditional money lending institutions are Leary of lending money to a new restaurant, if a the borrower applicant does not have a proven track record in the food and hospitality business.

What Can You Do To Increase Your Chances Of Success With Your Restaurant

Restaurant Consultants — Set aside some money from your working capital to consult with one. They will help maximize your chances for restaurant success and minimize your chances for restaurant failure; this is the main reason to to speak to a restaurant consultant.

Restaurant Training — Seek out those companies that provide restaurant training

Restaurant Marketing — Become an expert in restaurant marketing, consult with someone who will help you create a great restaurant marketing plan. Implement a moving targets and birthday marketing campaign to generate immediate cash for your restaurant, which you can find out more info with the author of this article.

Restaurant Management Training — Seek a company that will train your restaurant manager.

Restaurant Accountants — Seek out CPA accountants that specialize with restaurant accounting software and restaurant accounting systems.

Restaurant Floor Plan – Warning, pay attention to how you layout the front, back, kitchen area! Could cause to lose profits if you do implement a good efficient cost effective floor plan.

What Are Your Restaurant Funding Options & Sources

Soliciting partners

* Selling stock
* Venture capital
* SBA
* Loans from relatives
Insurance policies cash values
* Credit from food suppliers
* Personal savings
Collateralized loans from your personal assets
* Credit from equipment suppliers

Up till now if you are having problems getting financing for your existing restaurant, your options were limited. There is a product called the business cash advance or merchant cash advance that is a possible solution to you when you find yourself being turned down for restaurant funding.

Copyright@2008

Author: Edwin De Leon
Article Source: EzineArticles.com
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Competition in the Restaurant Industry

Saturday, January 24th, 2009

Have you heard the term Coopetition? If not, you’ll hear it soon. It is causing quite a stir in the marketing circles.

So in case that you are not familiar with the term, let’s start by defining coopetition. If we check Wikipedia, we find the following definition:

“Coopetition or Co-opetition is a neologism coined to describe cooperative competition. Co-opetition occurs when companies work together for parts of their business where they do not believe they have competitive advantage, and where they believe they can share common costs. For instance, the cooperation between Peugeot and Toyota on shared components for a new city car for Europe in 2005. In this case, companies will save money on shared costs, while remaining fiercely competitive in other areas. For co-opetition to work, companies need to very clearly define where they are working together, and where they are competing.” (more…)


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