California Culinary School Uses Hybrid Marketing to Attract Perspective Chefs

CulinaryLab Cooking School in Orange County, California, wants to use search engine marketing to attract potential students, in California, interested in becoming a chef. As a new culinary arts school, marketing is an important tool to get the word out about their new startup. Their current marketing strategy has been to combine the use of […]

CulinaryLab Cooking School in Orange County, California, wants to use search engine marketing to attract potential students, in California, interested in becoming a chef. As a new culinary arts school, marketing is an important tool to get the word out about their new startup.

Their current marketing strategy has been to combine the use of pay-per-click advertising, local search marketing, and social media advertising to find and attract potential students to their program. So far all channels of marketing have helped to product potential new students.

Business Networking

Their offline marketing focus has been to connect with potential students by hosting meet and greets. The importance of networking in the public helps to establish their brand locally, and quickly answer questions about their program.

Hybrid Marketing Approach

By using an off-line and online hybrid marketing approach, CulinaryLab Cooking School, is able to tap people on two front simultaneously. The best about this approach is when each strategy is enforced by the other.

Potential students who have researched their cooking school online would only be further reinforced when meeting them offline. The same can be said with off-line contacts who are reinforced by their presence online.

Conclusion

Get outside of your comfort zone and maximize your efficiency. Harnessing off-line and online marketing approaches for a consistent basis will help to ultimately grow you brand. Don’t rely on one source of potential referrals. All roads lead to Rome!

What’s the best way to learn about working in a professional kitchen? To work in one, of course. Our students spend two days a week working as apprentices in one of our partner restaurants, gaining hours of practice and real world experience that is normally reserved for those who have already graduated culinary school.

By reinforcing what they’re learning while working in a real professional kitchen, our students are faster, more skilled, and better prepared to enter the foodservice industry full time after graduation.