REGULATION, SUSTAINABILITY AND OTHER CONSTRAINTS

How do we employ marketing to products not made in the fine dining restaurant? What value can products attain within the restaurant concept and the gastronomic offer? How do we intend to sell the product? What tools can we make use of with regard to marketing? These are some of the questions that arise concerning the marketing and sale of products that have not emanated from a fine dining restaurant.

We also examine the first steps it is necessary to take when developing a marketing plan. How should you define the product you want to work on? What actions and tactics favour its promotion and sale? What objectives do you want to achieve with the implementation of this plan?

We go on to analyse the initial requirements for the marketing and sale of an unelaborated product: definition of the context and situation of the restaurant so as to determine the strategies that need to be applied, and a study of the inherent and external factors that will impact on the marketing plan and condition the actions used and the expected results.

Finally, we will see how marketing, apart from defining our product, determines the price, the promotional strategies, the distribution systems and the advertising campaign that is used.