The Restaurant Marketing Bible: How To Market Your Restaurant on a Shoestring Budget Paperback – July 6, 2009

The book was written in 2009 by an old guy. Some of the chapters, like ones on negotiations, still remain relevant, but most of the content is sorely outdated. Not necessarily the author's fault - although he does write at a 4th grade reading level - but a lot of the recommendations in her are tapping into various online strategies. And no book written about the internet in 2009 can remain applicable in 2020.A good quick read, but I would recommend opting for something more current (and less hokey).

I have managed a seafood restaurant for 7 years. After reading and implementing the marketing techniques in this book, year to date we have already surpassed the sales volume of what was previously our best sales year ever. Needless to say my boss is very happy. Anytime you can increase sales and lower marketing and advertising costs at the same time, that is a great thing. According to my food rep, we are the only account on his route this year that has ordered more product than last year. The best thing about the book is that it reveals very effective, lower cost marketing tools that you can use to increase sales immediately.

Jerry (the author) is a marketing maven. What separates this book from others is that the author relies on scientific marketing methods-- not just "gut feelings" or anecdotal experiences. I've read other material that Jerry has put out, and he consistently delivers above and beyond what you pay for his material. Highly recommended.