How Not To Be Flagged as Spam In Your Restaurant Email Marketing Campaign

Customers have a low tolerance for spam in their email inboxes. What you see as your restaurant's email newsletter, full of interesting content and attractive promotions, may be seen by your customers as spam.

Don't sully your restaurant's reputation by having your customers flag you as spam. Make sure that your customers know why they are giving you their email address, and periodically ask them in your emails if they want to continue receiving emails from your restaurant.

Here are four more tips for welcome emails:

1. Use a recognizable name in your From: field.
Instead of sending emails from "info@YourRestaurant.com," send them from your personal account. Or, depending on the type of communication, have the emails sent from "Chef@YourRestaurant.com."

2. Include your restaurant's logo in the upper left corner.
Research proves that this is where people look first when scanning an email. Make it instantly recognizable by inserting your logo in this space. Make sure to set the alt tag to your restaurant's name, in case your customers have images turned off in their email program.

3. Don't promote excessively!
You may think the more email promotions you run, the better. However, this cheapens your image and makes your customers tune out your emails. Sending a few targeted promotions a year really gives your customers something to look forward to.

4. Make your "unsubscribe" link obvious and easy to use.
Giving you customers an "out" is much appreciated. In fact, they may unsubscribe and re-subscribe at a later date. Making sure your communications are welcome with your customers is integral to a successful restaurant email marketing campaign.

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Tags: email, marketing

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Comment by Erin Martin on January 26, 2010 at 3:54pm
Thanks for the input, Bill. Yes, I agree with you on the name!
Comment by Bill Baumgartner on January 26, 2010 at 3:52pm
Hi Erin,

All great points.
I might also suggest, using the person's first name in the email Subject Heading.

Thank you for an excellent post,
Bill

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