OKTOBERFEST through the eyes of a tourist-restaurateur

Tasty places7 minutesVideoРусский

I am not a big beer lover… I drink it several times a year, but I am well up in this drink, have some experience of working at «Herforder» plant («WahrsteinerGroup»), that’s why beer in its motherland is the best thing ever!

This year it was the sixth time that I visited my favourite festival in Munich, the biggest food fest in the world.

How much is the entrance to Oktoberfest? How much is a glass of beer? It is possible to drink beer outside the pavilions? Is it possible to have something tasty at Oktoberfest?

Where does Oktoberfest take place? What sort of beer is the tastiest at Oktoberfest? What is the difference between the sorts of beer from different breweries? Where else to go besides Oktoberfest? What interesting restaurants are there in Munich? What are the prices at Oktoberfest?

The answer to these and many other questions has been found!
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Loyalty system for restaurants. What is better: discounts or bonuses?

Restaurant secrets5 minutesVideoРусский

The situation on the catering and entertainment markets is such that the dumping wars and the competition led to the state when the establishments of the same target group segment virtually have become equal in their pricing policies.

What do I mean by the prices in the target group segment? That is the literal example: one cannot compare the price for juice in a family café and at the night club. Approximately, that’s the way it is. The target group segmentation implies the distinct distinguishing of the target group itself as well as its pricing potential.

I have had such cases in my practice when we tried to surprise the Guests of a premium restaurant with good prices, for example, for sushi menu. But not all people understood that and the low price (let’s say, of the fast food level) was associated with bad quality. As a result, the sales were falling, but not rising. So, you need to be careful even with dumping.

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What kind of menu is more functional: with or without photos?

Restaurant secrets5 minutesVideoРусский

Bonus: 7 menu features that really work

There is no secret that a menu is the main marketing tool in any restaurant. You may have plenty of auxiliary features by which you will be trying to increase you sales: from table stands to bar counter stickers, but the menu is the main catalogue of dishes and drinks as well as other services sales.

For one, the menu is the first thing I evaluate when I get into a restaurant. This is a kind of a mirror of a marketer. The efforts he made show how serious the approach to work in this establishment is. It happens quite often that a competently arranged menu can sell even more than a waiter does.

Creating menus or menu engineering is really a science, a whole branch of restaurant marketing.
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