Northwestern business students helping local restaurants with marketing advice

192

Management 4300 students at Northwestern State University have helped provide valuable assistance to three local businesses dealing with the impact of the COVID-19 virus that should help the businesses as the economy recovers. Management 4300 is a capstone class in strategic management required for seniors.

“Students in the class visit the company and do a strategic analysis which includes reviewing marketing information and social media platforms,” said Assistant Professor of Business Dr. Elizabeth Prejean, “This is a chance for them to apply their learned business skills to a company.”

The businesses are Cane River Brewery, the Crawfish Hole and the Legacy Café.

As part of the accreditation process for Northwestern State and the School of Business students are required to participate in experiential learning projects. The university developed a Quality Enhancement Plan in which all undergraduate students have the opportunity to participate in one of the following high-impact educational practices: internship/apprenticeship; research thesis/project or capstone course/project which are designed to will better prepare students for their future.

As part of the accreditation process, students are required to participate in experiential learning projects

“This project promotes NSU faculty, students and our community working together to build and support one another in a time of need,” said Dr. Marcia Hardy. “It also demonstrates the College of Business and Technology’s mission in action of developing students who are engaged, thoughtful community members and leaders. These students are contributing to our society in a time of crisis, learning to be responsible citizens today while preparing for their professional roles in the future world of business.”

The Legacy Café is part of the Legacy Youth Workforce Program under the Ben D. Johnson Educational Center, a 501 ©3 non-profit organization.

“We are a startup 501©3 without a marketing department.  This class is helping us tremendously with all facets of marketing,” said Claire Prymus, founder and president of the Ben D. Johnson Educational Center.  “They have made suggestions on printed marketing, sales, signage, targeted focus-audience, how to increase revenue, where to target potential students for the program, potential funding and more. They are an extension to the organization, which we so desperately need.”

Rafael Guerrero Perez, who is from Colombia, was able to share some of his professional restaurant experience with Legacy Café.

“Legacy Cafe is still growing, and it is very necessary for them to find the best way to attract new customers,” said Perez. “It is important to show the outside world the very beautiful and noble work that is being carried in this establishment. It is our duty as students of the business administration program to show them some tips and express new ideas so that this establishment can improve and implement new strategies to attract new customers.”

He advised the restaurant to know their clients and analyze their tastes and customs. Perez also suggested that the café segment their customers into groups. understand the steps they follow in the purchasing process and find a way to get to know them in each of the stages they go through until they reach the café.

“Legacy Cafe is currently going through a difficult time,” said Perez. “Internationally, we are fighting against the spread of COVID-19. This has hindered the economic activities of all countries. It is difficult at the moment to attract new customers and they are doing everything possible to retain those who have supported them from the beginning. They are trying their best to obtain new customers using social media.”

As of April 27, the Legacy Café is closed due to the COVID-19 virus.