Watch this space for news in January of the release of another book about restaurant marketing, assembled from four years or so of columns from Food & Drink magazine—every issue since Summer 2011 has contained an article I wrote, and each article contains an action-item list of to-do’s and tips and advice and such. Suddenly we realized there were enough to collect into a slim volume of wisdom-nuggets.
Kindly Brian Hipsher, Vice President, Marketing at City Barbeque, provided us a Foreword, including this thought: “This book has so many ideas. They grab you right away, in any one of the sections. It doesn’t take long before you’ll be asking, ‘What am I doing about this challenge?’ Charlie does a great job describing the problems many of us face and often overlook, along with some helpful ideas that can spark some solutions.”
It will be an e-book, so be sure to ask for an e-reader for the holidays if you don’t already have one.