What Social Media Are you Using At Your Restaurant? FohBoh Wants to Know

Hi all,

I am compiling a list of social media that operators are using now to manage their operations, manage their online reputation, promote to the "crowd" and drive traffic to the door. So, what are you using?

My sense is that once we have a list we can discuss their relative value and socialize the results.

Thanks for your help.




Michael


Tags: Restaurant, FohBuzz, FohMedia, media, social media, social media for restaurants

Views: 89

Reply to This

Replies to This Discussion

Hi Michael:  I just saw this post today (Dec. 21).

 

My clients are mostly smaller/medium restaurants that are new to social media.  I create 'starter' kits for them - setting up the profile, gathering followers and following appropriate local Tweeters.  I also start them off with a series of tweets/posts that will help them start a dialog (relevant 'voice' for their business).  I then either continue posting for them or train them how to do it themselves.

 

But the social media that I use and recommend are the basics: Twitter, Facebook and LinkedIn.  Twitter & Facebook are obvious - most of their customers use it.  LinkedIn because the chef and/or owner profiles have recently become important, and they help past employees stay in touch with a constantly moving management pool.

 

The other tool I recommend is Yelp.  Yes, really.  We have an active community in the Pac NW that uses is properly.  Also Yelp has a lot of free tools that help owners 'see' what is going on with their online presence.  (We have a couple of great Yelp community managers that are very visible).

 

Other than that, I'm sorry to say, is just a lot of static for the small/medium restaurant owner.  Foursquare Gowalla, etc. are probably much better for an already very active and larger restaurant.

 

Contact me if you have questions.  I am interested to hear what this survey shows us.

I work with small restaurants as well; social media creates an interesting catch-22.  The owners tend to think "why should I pay someone else to set this up; we can do it ourselves."  Well, yes, they can of course.  But they (generally) aren't.  Or if they did, they often don't keep it up.  With all the avenues out there for social interaction, I think the key is picking one or two platforms to start, and keep it current.  It's a far worse thing to start an account and basically abandon it than to not be on that media at all. 

Once they commit to keeping one form up to date and do it successfully, they can move on to another.  I know there are people who will sell an aggregator or multiple platform responder, but that can miss the point in my book.  Take linking your Twitter and Facebook feeds, for example.  If you post the same message to both, you are either shortchanging your FB (by limiting yourself to 140 characters) or forcing your followers to click the link when you push an entry out to the 420 character FB limit.  Would you run the identical ad on TV as radio?  Of course not - different market segments are being targeted.  The same is true of Twitter and FB. 

For me, the idea is to get on a platform and use it to build relationships.  Get people involved and talking, don't just dump specials on them.  Say interesting things, comment on posts and get them to respond.  It is SOCIAL media, after all...

Time is always a consideration, not just for restaurant people but any small biz owner.  As opposed to blogging (since many people don't think they can write well enough or often enough to support a blog) - try video blogging.  I've rec'd it to several clients; yet to have a taker as they are intimidated by having their face out there on the net.  Yet their pictures are on the website, they greet customers in person - it really personalizes them.  Their character traits (good and bad) can come out on video and people will recognize them more often.  Once a week, make a dish on camera.  Show a kitchen trick.  People will love it!

This whole topic is something I'm passionate about - the tools are there for restaurant folks to build their brand and become fixtures in their communities.  Getting them to see it that way and not as another hassle and/or timesuck is another issue entirely... ;-)

In my talks with restaurant owners and managers, Social Media is "too new" or several say they won't pay for it, citing the expense. I counter with what are you using (advertising and marketing wise) ? I further ask, what are you expecting to get that Social Media can't get at a much lower investment (and really time) cost.

 

I also have asked why all the "coupons" and the ads in the "throw away" newspaper inserts ? I have seen these for years. The response is always "It's what the customer wants (discounts and coupons); we're under contract, on why

they advertise in the throwaway papers. I also know restaurants that will pay thousands of dollars in radio (sometimes television) each year, expecting the same result.

 

I remember(motivational speaker) Tony Robbins saying something about a bug on the windshield. I think the same analogy applies to restaurants and  the lack of accepting Social Media in mainstream marketing efforts.

First of all we set up the basic social media sites and linked them together. Facebook, Twitter, Youtube and a blog. We manage their sites, posting  interesting events, beautiful pictures of the scenery, pictures of the guest and employees and videos of the work being done. This helps to keep Cooks Lobster House in front its customers. It keeps the customer interested and feeling that they are a part of the business.

Joining community organizations and giving your time to help the the area that you do business in can generate big rewards. Cook’s Lobster House was awarded the Mid Coast Maine Big Business of The Year Award in 2010. That award came about because Social Media Connected kept Cook’s Lobster House connected with the chamber and promoted Cooks as deserving the award. Cooks deserved the award but would not have been recognized if they had not been involved and committed to the community. Networking, meeting the people that also do business in your area can lead to great contacts and increased business traffic.

One of the things that I have found that has helped to drive traffic to Cooks Lobster House is showing the area that surrounds them including the natural beauty and the local businesses that the guest might be able to enjoy while visiting Cook’s.

The use of blogs for highlighting the walking trails of the area draws a great deal of interest as well as the blog that lists the hotels, campgrounds, and Inns in the area. Give your prospective customer more reasons for using your business. Make sure to provide links to and from all of your sites so you don’t lose them.

People love to belong, to have a sense of being an important part of something. To help the guests of Cook’s feel that sense of importance we created a club that gives rewards and incentives for frequenting Cook’s. This is a great tool for Cooks because it allows the employees and management to get personal with the guest, learning their names and obtaining their emails for newsletters.

Social Media is being social. It takes commitment and a belief that you have a product that the public wants. Engage and show off your company as much as you can through the many channels available to you and don’t forget to LISTEN to your customers.

Social Media means interacting with guest and community both on line using the latest sites like Facebook, Twitter, Blogs, Linkedin, Youtube, Flicker and email lists. Social media also refers to face to face interaction with the guest and community. Joining local organizations like the chamber, business groups and associations.

For more information or help with your social media setup visit my site at: Social Media Connected

Michael,

 

Social media is a powerful tool in marketing, especially since everyone is on the internet now. I wouldn't recommend just one marketing channel online, but I would recommend a variety of use to help make the brand or service more familiar with the audience. Recently, I just went onto youtube to watch some spoof videos with some friends and FastCasual came up in an advertisement before the video (i've heard of fastcasual, and this imagery made it more comfortable for me to join). Also, There are plenty of ways to draw in more foot traffic to a concrete location, with Facebooks "checking-in" application you could try to make a contest like Dunkin Donuts did with offering coupons to those who just "check-in" and create more awareness of your website or retail location. Its all about create brand ambassadors, not just brand loyalty, but people who sell your product simply because they love it.

Not sure if this helped answer your question. The most you should do to promote your brand or service is to talk about it on all platforms of marketing. (twitter, facebook, linkedin, forums, blogs, whatever gets the audience minds engaging in your product.

 

Regards,

 

Norm E.

RSS

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Customer traffic levels behind RPI decline

Softer customer traffic resulted in the Restaurant Performance Index registering a moderate decline in June.  -More

Subway tops social media index, Chipotle bumped from Top 10

Digital CoCo's Restaurant Social Media Index determined the top digital influencers for the second quarter, with Subway retai -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

National News

Main Event Entertainment to Open First Center in the Rio Grande Valley

Main Event Entertainment, the fastest-growing family entertainment center in America, is celebrating its new center opening in Pharr, Texas, a suburb near McAllen in the Rio Grande Valley. Doors will open to the public at 9 a.m. on August 6.

Darden Announces Leadership Succession Plan

Darden Restaurants, Inc. (NYSE: DRI) announced that Clarence Otis is stepping down as Chairman and Chief Executive Officer of the Company. Darden's Board of Directors has appointed the Company's current Independent Lead Director, Charles A. Ledsinger, Jr., as Independent Non-Executive Chairman of the Board, effective immediately. The Company also announced that it has amended its corporate governance policies to provide for the separation of the Chairman and Chief Executive Officer roles.

National Restaurant Association Statement on NLRB Joint Employer Decision

Today the National Restaurant Association issued the following statement regarding the National Labor Relations Board’s (NLRB) decision asserting McDonald’s Corporation is a joint employer of its franchisees:

National Restaurant Association Issues Support for Clearer ACA Definition of Seasonal Employment

The bipartisan legislation will align the definitions of seasonal employment in the Affordable Care Act and streamline the applicable large employer determination process.

Rising India, Inc. Announces Acquisition Strategy Toward a Sizable Slice of the QSR Pizza Pie

Rising India, Inc. (OTC: RSII), announces today it will immediately begin work toward the acquisition of up to 5 profitable stores in the popular Quick Serve Pizza Restaurant segment. Current targets are currently earning about $450,000 in revenues per year, per store. Acquisition of targets would provide immediate cash flow identified from profitable longstanding, absentee owner operations with proven model success.

CROWD FUNDING

If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.

TED TALKS VIDEO

TED: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service