An Evolutionary Approach to Hotel Marketing
Outsourcing Marketing Responsibilities Can Be Worth the Investment
The 150 Most Influential Bostonians
139. Marlo Fogelman, Founder and CEO, marlo marketing. Talk about influential: Former Governor Baker and Mayor Wu are among the bigwigs who get a copy of Fogelman’s “Marlo Monthly” newsletter—highlighting exciting news from her clients, including Lawn on D and restaurants such as Kelly’s and Yvonne’s. Not content to rest
What if returning to the office doesn’t involve an ‘office’?
marlo marketing is one of the trailblazing companies profiled by The Boston Globe experimenting with nontraditional work spaces during the pandemic.
Serving it Up: Hospitality Branding Done Right
Marlo Fogelman, founder & CEO of marlo marketing, shares her thoughts on the right way to do branding and marketing for hospitality industry clients in the September 2021 issue of Branders magazine.
Don’t Sell me a Cadillac When a Kia’s Just Fine
If you’re a follower of the agency, or a regular reader of this blog, you likely already know that we’re straight shooters. So it probably won’t be a shock to learn that we’re never the people who are going to sell someone a Cadillac when a Kia will do just
The Case for Outsourced Marketing in a Post-COVID World
Marlo Fogelman, founder and CEO of marlo marketing, shares her thoughts on a post-COVID future for the hospitality industry.
Engage Your Target Audiences and Drive Sales with Key Marketing Strategies
Successful brands prioritize and commit to a holistic marketing strategy to achieve success in retail.
By the numbers: Advice for new restaurateurs
Marlo Fogelman, an attorney and founder and CEO of marlo marketing, shares her thoughts on where the restaurant industry is now, and what new restaurateurs will be dealing with in the post-COVID era.
Advice for the ‘New Restaurateurs’ of a Post-Pandemic World
Just as the dot-com bubble burst of the early 2000s ushered in more streamlined and consolidated technology companies (like Google and Amazon), the downturn of the restaurant industry at the hands of COVID-19 could look much the same.