Image taken at Flea Street Cafe by Michael Biesemeyer

We hear the term engagement thrown around a lot these days. "We need to engage with our customers." "We need to find new ways to be more engaged in the social media space." " We had better start engaging with our audience before we lose their attention to another competitor." If you do a Google search of "engage social media restaurant," you will find 861,000 results.

Let's imagine that we are each in a long term relationship with social media, but are engaged at different points along the relationship spectrum. Some of us are in the infatuation stage, others dating, and still others are married and committed.

Broken down, it looks a bit like this:

Infatuated: At this stage, people are in awe of the possibilities, and so eager to be involved that they start everywhere, all at once. They are very excited and drawn to the technology, lights, bells, and whistles of social tech. They gush over sites like Facebook and Twitter, even though they know little about how either site works or why they exist. People in this stage are often too unfocused and excited to commit to any sort of social media strategy. They're content to dabble with about any social media app that comes along. They just want to have fun and are enthralled by the newness of it all.

Dating: They've got their favorite sites and apps, have several social media accounts hanging out online, but nothing serious or steady. They're trying out a lot of different things, trying to find the right fit. They take the advice of their friends, are excited by novelty of the "Retweet" and "Like" button, get a kick out of sharing content and generally just want to connect.

Married: These are the serious practitioners, the daily users and content creators. They've decided which platforms work best and are engaged on multiple channels on a daily basis. Most likely, they are infusing social media directly into their work and personal life. Their involvement is having a powerful effect on the overall shape and direction of the social web. To a large extent, they have entered into a symbiotic relationship with social media, using it as an extension of themselves, a second brain or limb to augment reality. Their contact with social media is an integral element of their daily experience. It's very real for them.

As you move through the webosphere, expanding your social media footprint, remember that a) your tastes will change b) the tools and platforms will change and c) everyone else is moving at their own pace. People will come in and out of your sphere of influence at various stages in their own relationship with social media. You will fall in and out of love with different tools, apps, and gadgets. This is a journey that we've only just begun. As corny and cliched as that might sound, not everyone seems to get it. Look around. People are practically falling over themselves trying to figure out this "social media thing," rushing into it with adolescent giddiness.

So, how will you engage? Better yet, how will you interact with others within your business or organization who may be at a different point along the social media relationship spectrum? How can we capitalize on the excitement of new users, nurture and connect the slightly more experienced users, and harness the wisdom and insights of more seasoned users?

Views: 1

Tags: engage, fohboh, restaurant social media


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

Join FohBoh

Comment by Michael Minichello on May 28, 2010 at 10:52am
Now that's what I should have said in my last post. I would say I am in the middle of being infatuated and dating. Hoping to be married someday. I would say it's a Union made up of little communities, and the beauty is that every community is welcoming with open arms. Great post, thanks for sharing.




Social Wine Club for Craft Wineries


Read the latest

Read the latest food and beverage coverage by SmartBrief in SmartBrief Originals: -More

Don't let bad disability etiquette turn guests off

Many restaurants are unaware of how to make guests with vision, mobility or hearing impairments feel welcome much less make t -More

Juan Valdez aims to perk up U.S. sales with first franchises

Colombian coffee brand Juan Valdez will open its first franchise cafe in Miami, with plans to open four more this year in a p -More


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

Domino's Pizza Announces Second Quarter 2014 Financial Results

Domino's Pizza, Inc. (NYSE: DPZ) announced results for the second quarter of 2014, comprised of strong growth in both same store sales and global store counts, which resulted in 17.5% EPS growth, or 67 cents per share.

McDonald's Reports Second Quarter 2014 Global Comparable Sales Flat

Global comparable sales were relatively flat, reflecting higher average check and negative guest traffic in all major segments - Consolidated revenues increase of 1% (1% in constant currencies), benefiting from expansion

Huddle House Diner Franchise Expands Into New Jersey

Huddle House recently announced its 10-unit deal in Long Island and has now signed an agreement with an experienced multi-unit investor to build six restaurants across the bridge in Northern New Jersey. Huddle House previously extended only as far as West Virginia and Pennsylvania.

Chipotle Mexican Grill, Inc. Second Quarter 2014 Revenues Up 28.6%

Comparable restaurant sales increased 17.3% - Restaurant level operating margin was 27.3%, a decrease of 30 basis points

Tava Indian Kitchen Appoints Jeremy Morgan As New Chief Executive Officer, Announces Expansion Plans

Tava Indian Kitchen, the Bay Area's rapidly expanding fast casual Indian restaurant concept, announced that Jeremy Morgan, formerly SVP of Marketing and Consumer Insights for Smashburger, has been appointed to the position of Chief Executive Officer.


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: 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