Thoughts for food.

Selling Eating

Every restaurant faces the same challenge: getting diners in the door.

Charlie Hopper knows how to draw them in. He’s spent his career doing just that for his clients (Steak ‘n Shake and McDonald’s, to name a few). After more than 25 years at our agency, he’s a walking encyclopedia of restaurant marketing. And now, he’s a published one.

In his regular Food & Drink columns and his books Selling Eating and Nibbles, Nuggets, Morsels, Crumbs, Charlie doles out advice like “The Seven Very Specific People Your Restaurant Needs To Reach” and “Fifteen Forbidden Food Words to Never Use” and shows why some restaurants succeed while others fizzle.

Selling Eating

A primer on restaurant marketing that proves its possible to make your food sound delicious without actually using that word.

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Nibbles, Nuggets, Morsels, Crumbs

Must every shrimp be succulent? And every salad farm-fresh? In his follow-up to Selling Eating, Charlie Hopper argues no.

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