“I’ve Given Up On The Restaurant Niche…”

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If you’re targeting the restaurant niche, I feel your pain.

The restaurant niche is a quagmire.

Restaurant owners on average invest over a hundred and fifty thousand dollars on equipment to open up a restaurant and then quibble with you over a few hundred dollars.

Why?

Because generally speaking, it’s a low-ticket client niche.

The sweet spot is usually between $197-$497 pricing for most marketing services.

And it’s mostly because they think in $20-$50 (if that) increments because that’s the size of their average check.

Plus, their profit margins for many items are razor thin already, so they really anguish over spending money on marketing.

And because of that, I’ve had more than a few consultants tackle the restaurant niche for a few months and then quietly send me a email telling me, “Chris, I’ve given up on the restaurant niche.”

The crazy part is that there are new restaurant’s popping up all over the place, so there’s no shortage of prospects.

Especially when most have no idea how to consistently get diners once they get past the grand opening.

There’s massive opportunity there, but it’s a tough nut to crack if you’re trying to be a one trick pony in regards to getting clients.

In fact, there’s not really one method that I feel comfortable promoting as the “silver bullet” because it doesn’t exist in the restaurant niche.

Yes, cold emailing works…sometimes.

Yes, running facebook ads to restaurant owners works…sometimes.

Yes, dropping by during slow times works…sometimes.

Yes, sending letters and postcards to restaurant owners homes works…sometimes.

Yes, attending industry events and rubbing elbows with restaurant owners works…sometimes.

Yes, running display ads in industry publications works…sometimes.

Yes, targeting restaurant owners on Linkedin works…sometimes.

All of those strategies work when presented to the right restaurant owner at the right time.

The problem is, you don’t know when, where and with whom it will work.

The only solution to that is to have a consistent daily lead generation plan that’s built on at least four different strategies that gets you sales conversations with restaurant owners.

You can’t just sit back and only cold call.

You can’t just do direct mail only.

You can’t just send Linkedin messages.

You can’t just run Facebook ads and nothing else.

You have to do a mixture of all of it to make the restaurant niche work.

It’s kinda like the old saying of…”I don’t know one way to catch one hundred fish, but I know of a hundred ways that will catch one fish each.”

So which four fishing poles are you going to use to consistently get restaurant consulting clients?