Restaurant Marketing — A Must-Have for Hospitality Leaders

Restaurant Marketing — A Must-Have for Hospitality Leaders

Los Angeles, CA – [September 17, 2025]: The restaurant industry has always been one of the toughest games in town, but in today’s market, the difference between success and struggle often comes down to one thing: marketing. In his new release, The Ultimate Guide to Restaurant Marketing, Los Angeles–based global consultant Robert Ancill gives restaurateurs a practical and inspiring guide to building brands that last.

Ancill has advised openings and transformations in more than 24 countries, bringing brands to life with strategies that work in the real world. His new book distills those experiences into a clear roadmap designed to help hospitality professionals connect with their audience, tell their story, and grow with confidence.

“Marketing is no longer optional, it’s the oxygen that keeps restaurants alive,” says Ancill. “This book is about giving operators a toolkit they can use immediately, whether they’re running a neighborhood café or a multi-unit concept.”

Christopher J. Nassetta, President & CEO of Hilton, adds: “Hospitality is about creating memorable experiences, and Robert’s book captures that spirit while giving restaurateurs the tools to thrive in a competitive market.”

Why You’ll Want a Copy (or Two):

It’s practical: filled with real-life strategies that can be put to work right away. It’s timely: designed for the digital-first world every restaurant now competes in. It’s shareable: a perfect resource for your managers and team to stay aligned. It’s inspiring: written by someone who has built and transformed restaurants on a global stage while calling Los Angeles home.

The Ultimate Guide to Restaurant Marketing isn’t just about filling seats — it’s about creating a brand and a customer experience that people remember.

Availability
The book is now available worldwide through Amazon and other major online retailers. Visit robertancill.com for more information and links to buy.

Media, Advisory & Speaking Inquiries:

Email: info@robertancill.com
Phone: (818) 343-5393 Text: (747) 249 4320

Restaurant Marketing Has a New Bible — Get Your Copy First!

Coming July 2025, I’m excited to announce the upcoming launch of my new book:
Restaurant Marketing: The Ultimate Guide, a comprehensive, actionable blueprint for restaurant owners, operators, marketers, and hospitality professionals who want to grow smarter, faster, and more profitably.

This isn’t just another marketing book, it’s the most complete, up-to-date playbook for building successful restaurant brands in today’s evolving landscape.

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Robots and AI in the Restaurant Industry

Robert Ancill is one of the most well known restaurant futures forecaster – he predicted the fall of casual dining and demise of brands like TGI Fridays, and he also predicted trends in vegan food, non alcoholic bar drinks, and now he is predicting the role of AI and robots in the restaurant industry

The restaurant industry is on the brink of a dramatic transformation; one that will be defined not by culinary trends or design aesthetics, but by robotics, artificial intelligence, and smart infrastructure. As labor costs continue to rise and customer expectations for efficiency continuously increase, restaurant owners and operators are turning toward automation and intelligent systems to redefine their operational models.

In the near future, restaurants will be increasingly shaped by robotic kitchens, android-like service staff, and integrated smart utilities. These innovations promise not only to enhance the customer experience but to fundamentally change the economics of restaurant ownership and management. By reducing human labor by 25 to 30%, restaurants will see a shift in financial strategy: higher upfront investment in technology and maintenance, balanced by significantly lower ongoing labor costs.

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Why is interior design important for commercial spaces?

Why is interior design important for commercial spaces?

Interior design plays a critical role in the success of commercial spaces. It not only enhances the aesthetic appeal of a place but also improves functionality, productivity, and overall customer satisfaction. In this blog, we’ll explore the various reasons why interior design is so important for commercial environments.

Enhances Aesthetic Appeal

A well-designed commercial space can create a visually appealing environment that leaves a lasting impression on customers and clients. It reflects the brand’s identity and can set the tone for the kind of experience people can expect.

Whether it’s a restaurant, office, or retail store, the aesthetic elements of interior design—like color schemes, textures, and materials—are essential. They can evoke specific emotions and moods, significantly impacting how customers perceive a business.

For instance, the choice of colors can be used to create a calming environment or an energetic one, depending on the nature of the business. According to Robert Ancill, CEO of TNI Group, choosing the right colors can be an artistic connection that sets the mood of a space.

An eye-catching design can also serve as a marketing tool. An inviting and stylish commercial space can attract passers-by and entice them to walk in and explore what you have to offer. In the competitive world of retail, for example, an appealing store design can differentiate a brand from its competitors and draw in more customers. Read More

Reverse-Cafe-By-TNI-Designs

Differentiation – Now defined

Differentiation is the process of distinguishing a product or entire offering from others, making it more attractive to a particular target market. This involves differentiating it from competitors’ products and standing out on the competitive landscape through unique positioning.

In the business world, differentiation is the key to success. It’s the process of making your product or offering stand out from the rest, appealing to a specific target market. By highlighting the unique aspects of your product and distinguishing it from competitors, you gain a competitive edge.

Differentiation can be achieved in two forms: Duplicate and Exclusive.

Duplicate Differentiation involves highlighting features that may be available elsewhere, but executed exceptionally well. For example, a restaurant that prides itself on first-class service is differentiating itself, but the significance of this differentiation may be limited if competitors also offer good service. However, when multiple points of difference are combined, like fresh and fast food at a competitive price with friendly service and engaging surroundings, it creates a powerful unique selling proposition.

On the other hand, Exclusive Differentiation sets your product apart by offering features that are truly unique in the market. This can be a patented technology, innovative design, or unique recipes. When executed well, this type of differentiation can lead to extraordinary success.

However, it’s important not to overlook Duplicate Differentiation even when Exclusive Differentiation has been achieved. Brands like Dyson have demonstrated that paying attention to all aspects of differentiation, including design in addition to patented technology, can maintain and enhance their competitive advantage.

In the restaurant industry, Exclusive Differentiation can be seen in unique recipes, food presentation, and environmental design. Service also plays a crucial role, with modern dining trends offering new opportunities for innovation and differentiation.

By understanding and leveraging the power of differentiation, businesses can truly stand out from the competition and attract their target market.

Customers today hold the key to businesses’ success or failure. Even before interacting with employees, a customer’s opinion of a restaurant can be swayed by a confusing website. It’s all about their Zone Of Possible Approval (ZOPA), which determines their emotional rating when making purchasing decisions. Small details like lukewarm food or overly frothy coffee can be deal breakers. But, with the right touches of duplicity and exclusivity, businesses can skyrocket their ZOPA ratings. Imagine giving a customer flowers on their birthday without any prior knowledge – that’s what makes a lasting impression.

In the competitive landscape of our globalized world, differentiation is the key to survival. The ability to stand out from the crowd, both through duplicating successful tactics and offering exclusive experiences, will determine who thrives and who fails.

At The Next Idea Group, we understand the importance of differentiation in staying ahead in the market. By identifying and creating trends, we give our clients the edge they need to outshine their competitors. So, join us in embracing differentiation and securing a special place in your customers’ hearts.

Author: Robert Ancill

robert@thenextidea.net

Home Designs For Life: Remodeling Ideas To Increase Safety, Function, And Accessibility In The Home

Home Designs For Life: Remodeling Ideas To Increase Safety, Function, And Accessibility In The Home

Designing the Future of Dining: Crafting Age-Friendly Restaurants with Renowned Designer Robert Ancill

Robert Ancill has always had a passion for creativity and design which led him to the restaurant industry where he created and designed restaurant and food retail concepts.

In 2006, Robert founded TNI Design, a high-energy innovative international design agency that provides modern and contemporary design solutions. Based in Los Angeles, TNI Design and its mother Group, The Next Idea has worked or consulted with clients in over 24 countries.

Robert sits on several companies and NGO Board of Directors and is regularly quoted in the media on global restaurant and food trends.

Robots in Restaurants: A Cost-Saving Revolution or Job Stealing End to Hospitality?

The future of automation technologies will play a significant role in restaurant automation strategy. However, the Jury is out on the emergence of robots in restaurants. Some individuals view them as a threat to jobs and the ever so important human element of hospitality, while others see them as a cost-saving revolution that will alleviate the ever-acute staffing crises. Whatever the public opinion, reality dictates that robots are, more and more, taking over certain restaurant tasks and systems, and directly impacting the restaurant experience..

Several factors, including rising labor costs, a labor shortage, expensive rents, and employee turnover, have led restaurateurs to look at automating repetitive tasks, actively reduce labor deployment requirements, and ultimately increase profitability. Robots are, therefore, the most obvious and vociferous next step!

Robots are now found in various types of restaurants; from Royal Caribbean cruise ships, that use robotic bartenders, to Costco pizza-making robots, which have helped keep prices low. Other fast-food chains, such as Chipotle and Picnic, have updated their operations with robotic technology to create tortilla chips or make up to 100 pizzas per hour.

Robots in Restaurants

Presently, robots are more likely to support restaurant staff by carrying out tasks such as chopping ingredients or cleaning. Automation is also being used to improve customers’ experiences when making reservations, placing orders or paying for their meals. Order kiosks in place of cash registers is becoming more and more prevalent.  However, as the future becomes the present, we will begin to see the introduction of human like robotic servers, bartenders, hosts and even valet attendants, consequently robots are only in their infancy and will evolve quickly over the foreseeable future.

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