Don’t Look Back.......Appell Pie Sept. 2009

As published in Today's Restaurant www.trnusa.com

“Try explaining Twitter to a 40 year old. The best way I think of it is it is like a bull horn over the internet. You can broadcast a message to anyone who is listening (following) via the internet. Hell it took me a year to really figure out how and why to use it and I deal with technology everyday.” How’s that for an opening? I didn’t say it, it was written by Andrew Fickert, who is the CEO of CommunityMenu .com on a Social Network I belong to.

This sentiment is shared by many people in the world today, but I don’t agree with it. Sure the twenty something crowd is more familiar with the newest technology in computers and telephones but I see many more middle age folks working their Blackberry type phones than ever before.

What is the upside to keeping current with the multitude of new technologies coming at us every few months. Staying current is imperative just to survive. Satchel Paige of baseball fame used to say Don’t look back, someone may be gaining on you.

Take a look at the Social/Networking sites that have been created over the last 12 months. Our Business Network,(www.trnusa.com, click on link to Business Network” has grown to over five hundred members and the members are doing business with each other. What kind of information can you expect to find on the Business Network? Here are some examples of discussions that can be found.

 Mobile Marketing For Customer Engagement
 Is Your Operation using Social Media/Networking?
 Twitter Love it or Hate it?
 Business On Networking Sites?
 Do You Need A Website For Success?

A topic that always creates animated conversation is Do You Need A Website For Success? What do you think? A website is only part of the merchandising puzzle, but in society today an important piece. How to create one should be left to the pros but there are some basics you should follow.

The results of a recent survey conducted by the Coyle Hospitality Group that looks at what diners feel are the most important elements for a restaurant's website found that two-thirds of those surveyed categorized having a menu online as either a "must have" or "very important." Having photos of the dining room online was also cited by the majority as being at least "very important." 86% of the 2,437 diners that they surveyed said it was crucial for a restaurant to have its own webpage. However, less than 70% of independent restaurant's have their own website. Do you think a website is necessary for a restaurant or business success?

I will answer for you, yes and no. Yes, you should look at having a website but don’t become complacent in your promotion of your business. With all of the information on the web just putting up a website will not assure your success. You still need the traditional advertising methods to drive customers to your website. The best looking website is useless if no one sees it.

Views: 0

Tags: Twitter, restaurants

Comment

You need to be a member of FohBoh to add comments!

Join FohBoh

Comment by Jeffrey J Kingman on October 4, 2009 at 9:42am
Howard,

More great content from you, sir. Chalkboarder.com just analyzed 2200 restaurant websites in fourteen major US markets (of the top 30% of UrbanSpoon's affordable fine dining category). Our survey indicated similar results, but apparently for that category about 50% had websites.

Our survey was predicated on the question of how easy is it to enter the virtual door. There are two doors for the public - the physical front door and the mobile virtual door. Only 10% of those restaurants with a website were using or beginning to use social media.

The most interesting to thing to us is how many restaurant websites are merely a "brochure", not a welcoming point of entry - just a web-brochure. We believe that engagement, through web technology and mobile platforms, has a huge potential for maintaining and increasing your customer base. Yes, it takes time. But so does visiting tables. And the web provides an operator additional opportunities to "visit tables".

Some of the articles we've posted on this topic:

Times have changed. Open the other door to your hospitality operation.

Website Music = FAIL

10% Of USA Restaurants Using Social Media

ROI and Effective Best Practices in Social Media for Independent Re...

But as you said - all this is just a tool in the marketing toolbox. Keep it simple, remember that today's consumers are very savvy and create compelling strategies that your existing customers will share with their friends.

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Ice cream makes a comeback with unusual new flavors

Ice cream shops saw their sales dip 4% from 2008 through 2013, as health-conscious consumers switched to frozen yogurt, but n -More

Grand Cru® Pistachio Crisps with Spicy Red Pepper Jelly
Pistachios pair perfectly with Grand Cru® in this unique, on-trend application. Grand Cru is an award-winning Alpine-style cheese that's crafted to achieve memorable menu items, and this one is no exception. Plus, it is now available in a convenient, slice-on-slice format. Find this and other inventive recipe ideas that will help you create a masterful menu.

Panda Express aims to stay trendy with new store concept

Panda Express opened a new eatery in a Pasadena, Calif., strip mall last month, which doubles as a test kitchen for new menu  -More

3 reasons why "charitable giving" law is good for business

Many restaurateurs already participate in food-donation programs because it's the right thing to do, but may not realize the  -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

National Restaurant Association Commends House Passage of Charitable Giving, Anti-Hunger Measures

The National Restaurant Association today applauded members of the House of Representatives for passing H.R. 4719, 'America Gives More Act of 2014.'

NRA Releases Sustainability Report Offering Expert Advice and Money-Saving Tips

The National Restaurant Association has issued a new report focused on sustainability best practices for the foodservice industry.

Meritage Reports Second Quarter 2014 Results

Sales increased 15.4% to $40.5 million from $35.1 million for the same period last year.

Kaiser’s Pizza Increases Their Dough With Future POS

Kaiser’s Pizza in Gurnee, IL and Kenosha, WI upgrades to POS Partners, Inc. for higher profits and better service

Carrols Restaurant Group, Inc. Signs Agreement to Purchase 21 Burger King® Restaurants in Upstate New York

Carrols Restaurant Group, Inc. (Nasdaq:TAST) today announced that on July 11, 2014 it signed a definitive agreement to purchase 21 BURGER KING® restaurants from Kessler Group, Inc.

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