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LATEST ARTICLE
Black Friday for online stores: 15 things to check before your sale
Check pricing, stock, payments, delivery and tracking before Black Friday. Fifteen practical tests to prepare your online store for a successful sale.
Black Friday step by step: your action plan from October to Cyber Monday
Plan Black Friday 2026 from 20 October to Cyber Monday with clear deadlines, responsibilities, dependencies and approval points for your team.
Google Business Home: what does the new Gemini dashboard mean for your marketing?
What is Google Business Home, where is the beta available and what does Brand Kit do? Explore the facts and a practical plan to prepare your business.
Someone is using my image in Facebook ads. What should I do?
How to document a fake endorsement, identify the advertising account, report the abuse and check whether the campaign returns under another name.
A deepfake is using my face. How should I respond?
A practical response to a fabricated video or AI advertisement: preserve evidence, report distribution points, inform your audience and monitor new copies.
A fake account is impersonating my business. What should I do?
How to distinguish a copied profile from an account takeover, document impersonation and protect customers on Facebook and Instagram.
A fake website or shop is impersonating my brand. What now?
How to document a suspicious domain, select reporting channels and warn customers when a website copies your identity, logo or offer.
How to monitor online misuse of your brand and image
An operational approach to suspicious ads, copied profiles, fraudulent domains and deepfakes, with clear coverage, verification and follow-up.
Promoting a seasonal restaurant menu: from launch to sales review
Connect seasonal dishes with kitchen capacity, clear guest information and a review of sales after costs.
Online table bookings: connecting the form with the restaurant visit
Coordinate availability, confirmation and changes so booking requests become guests actually seated and served.
Restaurant menu design: balancing readability and dish profitability
Use sales, contribution per portion and kitchen workload to make menu choices clearer and commercially useful.
Hotel printed materials: planning quantities and keeping information current
Organise hotel print by guest need, version and actual consumption rather than the lowest unit price alone.