Achieving expert status in your field will help you grow you business quickly and easily
According to the Oxford English Dictionary and expert is:
"A person who is very knowledgable about or skilful in a particular area".
It is clear from the dictionary definition that being an expert would make your restaurant the go to restaurant in your area. Your prospective client would be predisposed to visiting your restaurant as they would see you as very knowledgable or skilful in your cuisine.
Having a prospective client who is predisposed to buying from you makes the job of marketing and selling your restaurant service immeasurably easier than if you were not seen as an expert.
When a prospective client is searching for a particular cuisine or experience, they have probably more than at any other time in history a wealth of information and alternatives to choose from.
Psychologically when a prospect sees you as an expert, they view you differently from others who offer similar cuisines and experiences to the ones they seek and the ones you provide.
From an early age, we are conditioned to accept the words of those who are more knowledgeable than we are. There is a good reason for this as if we didn't utilise superior knowledge then. We would repeat the same mistakes as t5he generations who have gone before which would not be good for humanity.
To effectively market and sell your restaurant services, you simply must position yourself as an expert in your field. Being an expert does not suggest that you are the most knowledgeable or skilful as you may not be the most knowledgeable and skilful in your cuisine at this moment in time. However, no matter where you are in your field of expertise you bring that no one else does, simply because you are unique and you have a unique perspective on your area of expertise.
There are many ways that you can position yourself as an expert:
As you can see, there are a many ways that you can position yourself as an expert, and I would suggest that you put in the work and do all of the above.
Of the above list though, one still has the march, on the others. Writing and publishing a book. Most restaurateurs are put off writing a book for a number of reasons mainly that it is perceived as being difficult to write a book. Writing a book can be easy, and if you are an expert, you should be able to get a book published in a matter of weeks not months.
George Wells IEng FIHE is an author, consultant and coach. Author of 107 Marketing and Lead Generation Tips to Turbocharge Your Business in 60 Days or Less. Nomad currently travelling slowly in Mexico. George is the founder of George Wells Marketing and is on a mission to simplify marketing for 10,000 business owners over the next 5 years.