Description
Book SynopsisDigital Marketing and Celebrity Chef Branding expert Mark Garcia shares hard-won advice and real life examples on how chefs, restaurateurs and food-service professionals can connect and engage with customers, so that they can dominate their competitive marketplace.
In his passionate, streetwise style, Chef Mark Garcia’s mission is to strengthen the positioning and messaging of chefs, restaurateurs and food-service professionals by training them on best practices and techniques that lead to profitable digital marketing campaigns and promotions.
With the massive proliferation and constant evolvement of digital, social and mobile media platforms in the past few years, the winning recipe of content and engagement is different now. Yes, one must still have tremendous cooking talent, serve their customers flawlessly and provide value to the marketplace, but no entrepreneur, brand manager or corporation can deny the power and intimacy of digital marketing.
In the end, it’s all about how you engage and serve your customers and potential customers.
As a culinary professional, foodie or entrepreneur, your perspective and experiences have greater importance and market value than you probably ever dreamed. You can make a difference in the world. One of the best ways to do that is to learn how to harness the power of the New Digital Economy
In
How To Become A Rock Star Chef, legendary trainer Chef Mark Garcia gives you a peek behind the kitchen door into the New Digital Economy and reveals a simple 11-Step plan on how chefs, restaurateurs and food-service professionals can strategically position themselves, their brands or their services in the digital marketplace and significantly increase their bottom line.
Trade Review“If you read only one book to help you figure out how to market and brand yourself, your products, or your services so that you can truly compete in the New Digital Economy,
How to Become a Rock Star Chef is the one. Get it and read it now.” ---Mark Erickson, CMC, Vice President Culinary Development, Culinary Institute of America
