Terri Henry has thoroughly enjoyed 20+ years in the restaurant and food industry marketing arena, most recently as Vice President of Marketing for Grill Concepts, owners and operators of the nationally esteemed fine-dining The Grill on the Alley brand, Daily Grill, one of the leaders in the casual dining segment, and Public School gastropubs.
She held this position for 12 years, and is very proud to now call all three brands terri henry marketing clients! She has had vast experience with local restaurant marketing working for Chipotle during their introduction to the California market and the entire Pacific region, and was hired as Director of Marketing for Big City Bagels, a start-up company in the mid-1990s.
She held this position for 12 years, and is very proud to now call all three brands terri henry marketing clients! She has had vast experience with local restaurant marketing working for Chipotle during their introduction to the California market and the entire Pacific region, and was hired as Director of Marketing for Big City Bagels, a start-up company in the mid-1990s.
Services
From there we focus on the Opportunities in multiple realms outlined below, but continue to help you to build on the Strengths, overcome the Weaknesses and outsmart the Threats. We typically suggest an integrated marketing approach that brings all the marketing pieces together to achieve your success, i.e., marketing, public relations, social media strategy, advertising, etc.
Menu engineering is the practice of analyzing and strategically designing your menu to maximize restaurant profits. By highlighting your restaurant's most popular and profitable items with menu psychology techniques, menu engineering constructs your menu in the most effective way. The goal is simple: to increase profitability per guest.
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