Alfred Goldberg, PCM | Source | Chief Brand Strategist at Absolute Marketing Solutions
Alfred Goldberg, PCM
Alfred Goldberg is a leading marketing strategist, branding expert, and award-winning industry veteran with over 25 years of experience specializing in hospitality and food marketing. As a sought-after speaker, he has shared his insights at conferences, universities, and industry associations, helping businesses harness the power of strategic branding and marketing to drive success.
Alfred is the author of the soon-to-be-released book, Beyond the Plate: A Restaurateur’s Guide to Marketing, a definitive resource for restaurant owners looking to stand out in a competitive market. A past Chapter President of the American Marketing Association and an AMA Certified Professional Marketer, Alfred is dedicated to elevating the conversation around branding in the hospitality industry.
With a track record of helping restaurants, hotels, and food brands navigate the evolving marketing landscape, Alfred is a go-to expert for media commentary on restaurant marketing, consumer trends, and brand positioning. His thought leadership continues to shape the industry, offering actionable strategies that drive real-world impact.
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Absolute Marketing Solutions
Chief Brand Strategist
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What Is Actually Considered Fast Food? - Food Republic
Fast food is an American staple and has been for decades. But what, precisely, does the term fast food mean? Is there even a clear definition?
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Offline Marketing Tactics for the Digital World
Old-school advertising is still effective today. Here are nine offline marketing strategies that work in the digital world.
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Fast Food vs. Fast Casual: Key Differences Explained by Industry Expert
Alfred explains that fast food is about "speed, price, and convenience," while fast casual focuses on "ingredients, control, and conscious choices." Despite blurred lines, fast food remains the fastest and cheapest. Visual and service differences include fast food's transactional service versus fast casual's personalized experience. Ingredients and menu styles also differ, with fast casual perceived as healthier. -
Diss Marketing: The Secret Sauce Behind Restaurant Rivalries
Alfred notes that diss marketing works because "people appreciate a good comeback," it helps brands "grab a piece of the buzz," and adds a "human" touch. This strategy, seen in Pizza Hut's and Cracker Barrel's responses, makes brands relatable and engaging, drawing attention and revitalizing interest. -
Scent Marketing: Bridging the Gap Between Analog and Digital
Alfred highlights scent's power in evoking memories and emotions, enhancing brand recall and engagement. He explains the technology behind scent marketing, from diffusers to olfactory stimulation. "The benefits include improved consumer experiences and increased sales," though digital scent tech is still emerging. Brands should identify signature scents and collaborate with tech providers like Scent-Air.
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Goldberg agrees, suggesting that TGI Fridays, which was established in the 1960s for young baby boomers, faces an economic problem caused by changing demographics.
“Younger people are looking for a different kind of experience,” he said. “They want the ‘discovery’ and to be able to ‘introduce’ a new concept, item, or venue to their social media audience. Few people have ever impressed anyone on social media by posting from a chain.”