
In addition to your paid media schedule, you get a large number of on-air
mentions (10- or 15-second announcements specific to your promotion) for a
couple weeks leading up to the event, and, hopefully, a bunch of traffic to
your business at the appointed date and time. Your problem is to sift through
all their suggestions to find the ones you can live with. Radio station promo-
tions directors really get into this stuff — they’re your best source for ideas.
Not every station promotion brings in hundreds of new customers, so don’t
set your expectations too high. One of my clients seems satisfied if a promo-
tion brings out a few dozen new faces. Remember: The promotion needs to
be relevant and interesting to the station’s listeners. In other words, don’t do
a promotion for an antique furniture store on a station with a teenage audi-
ence. If a promotion fails miserably, you may tend to blame the station, not
the fact that what you’re selling isn’t compatible with its listener’s tastes —
but there’s more to it than that. If a promotion fails, you may want to recon-
sider your media buy on that particular station, because if its listeners won’t
even come out to your location for free stuff, how can you expect them to
respond positively to the selling message in your 60-second spots?
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Part IV: Beyond the Basics: Creating Buzz and Using Publicity
A promotion so successful, it saved the business
I was once given a make-or-break advertising
budget by an underperforming local micro-
brewery and restaurant whose owners had
decided to take one more shot at success
before closing their doors forever. Accepting
the challenge was both daunting and invigorat-
ing. The target market was young adults, and
the brewery/restaurant had been wasting a lot
of advertising dollars in newspapers, an adver-
tising vehicle not famously efficient in reaching
yuppies. I chose to spend every last dime of
their budget on an all-or-nothing radio blitz,
selecting stations that had good ratings in the
adults 18 to 34 demographic.
One radio station came back to me with a “Beer
and Burger” lunchtime promotion. The idea was
that customers could come in on a certain day
and have a great lunch (a giant cheeseburger,
fries, and a brewsky) for just five bucks. The
promotion was, of course, tied to a station live
remote, which would feature its “morning man”
and his sidekick — two guys who were very
well known in the market — broadcasting live
from the brewpub. The promo would also fea-
ture the ubiquitous station specialty advertising
items for the people who came and a drawing
for a $500 bar and restaurant credit. The cost of
the advertising schedule covered everything.
The big day came, the doors opened at 11:00
a.m., and we had to step quickly back to avoid
getting trampled. It was a restaurant owner’s
dream come true. Hundreds of station listeners
stampeded through the door until it was stand-
ing room only and a two-hour wait for $5 worth
of burgers and beer. The promotion had every-
thing going for it — discounted food, free prizes,
cheap beer, a famous disc jockey, and a great
place in which to eat and drink. The restaurant
was “discovered” by hundreds of new cus-
tomers (many of whom stayed all that day to sip
more beers and became long-time regular cus-
tomers), was able to remain open, eventually
prospered, and, when it was back on its feet,
fired me because it no longer needed my ser-
vices! Go figure.
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