3. Branding in the Restaurant Industry

Building Trust, Making a Promise

• achieved an awareness of the importance of protecting a company’s brand equity.
• a set of skills preparing them for success in a branded restaurant environment
• an understanding of the role of restaurant brands in society

Participant Benefits
Every attendee will gain new:

• Knowledge of state-of-the-art branding theories
• Skills in adapting brand strategies to their own organization
• Behaviors that can be applied immediately upon their return home

Topical Details
These and other topics will be covered:
How to build restaurant brand equity.

• The advantages of creating strong restaurant brands
• The integration of brand elements to a marketing plan
• Different approaches to measuring restaurant brand value
• Identifying successful restaurant brand strategies
• How to create restaurant brand hierarchies and brand portfolios
• Sub-branding strategies for restaurant companies
• The variety of brand management models and how they can be applied to restaurant segments
• The keys to applying Monolithic, Endorsed, and Simple brand strategies
• The history, current use, and future of corporate restaurant brands

Faculty
Prof. Dr. Christopher Muller

Beginnen Sie beim Kunden – finden Sie heraus, was er möchte und bieten Sie dies an.