Marketing for Foodservice

NACUFS Marketing for Foodservice

Strengthen your marketing expertise and elevate your campus dining brand with Marketing for Foodservice, an asynchronous online course designed for collegiate dining managers, marketing coordinators, and administrators with beginner to intermediate experience. The course aims to enhance marketing strategies that will increase your dining operation's visibility and create memorable experiences for your campus community. From building awareness to engaging your guests, this course focuses on providing you with the tools you need to succeed.

Throughout the course, you will analyze the importance of strategic marketing and effective methods to engage your campus community, raise awareness, and establish your department as the go-to dining expert on campus. Additionally, you'll practice essential marketing applications related to planning, data analysis, design, and crisis management, preparing you to face the challenges of modern dining service marketing with confidence.

What You’ll Gain:

• Build a comprehensive marketing plan tailored to your operation’s goals and audience.

• Establish a consistent brand identity and understand its role in long-term success.

• Leverage marketing strategies that resonate across multiple generations and communication formats.

• Apply data collection and analysis techniques, including emerging tools like AI, to evaluate and improve your campaigns.

• Develop essential design skills and create accessible, engaging visual content using photography, video, graphics, and motion media.

• Prepare for unexpected challenges by mastering crisis communication strategies that keep your team and brand resilient.

Modules:

1. Creating a Marketing Plan: We will explore the importance of a marketing plan, the steps involved in creating one, and strategies to avoid market oversaturation. 

2. Evaluation: This section will focus on data collection, analyzing feedback, and the role of artificial intelligence in evaluating marketing efforts.

3. Design Considerations: Begin or build on fundamental design skills and learn how to create a style guide to maintain a cohesive theme. Additionally, we will develop skills in graphics, photography, video production, motion graphics, and accessibility.

4. Engaging Through Integrated Marketing: This segment will cover effective strategies for promoting your department and participating in competitions.

5. Crisis Management: How to prepare for, respond to, and recover from disasters and crises.

Developed with input from NACUFS members representing eight colleges and universities, this course combines real-world insights with actionable content to meet the evolving demands of foodservice marketing.