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


Eateries turn to rationing as lime prices soar

Unrest caused by Mexico's drug cartels, along with floods in Mexico and a drought in California, are taking a toll on this ye -More

25% Usage Reduction, Guaranteed!
Reduce waste and cut cost. Impress your customers and express your brand. Every single Tork Xpressnap napkin dispenser performs double-duty for your business. Find out more about our 25% usage reduction guarantee or get a free trial.

Burger King to upgrade wireless with Whopper Wi-Fi

Burger King has teamed with AT&T to replace existing in-store wireless Internet with an upgraded system dubbed Whopper Wi-Fi  -More

Late-night indulgence pays off for Jack in the Box

Jack in the Box saw its profits rise sharply in the first quarter, a few months after introducing its $6 Munchie Meal menu of -More


Posting a job or finding a job starts here at FohBoh. Call us about special $25 posting packages to syndicate across all major jobs boards.

National News

Chipotle Mexican Grill, Inc. First Quarter 2014 Revenue Up 24.4%

Comparable restaurant sales increased 13.4% - Restaurant level operating margin was 25.9%, a decrease of 40 basis points

Jamba Juice Announces Grand Opening of New St. Louis, MO Location

Jamba Juice Company announced the brand’s continued expansion in the St. Louis market with the opening of a Jamba Juice® store at 11477 Olive Blvd. on April 16, 2014.

Expert in Real Estate Analytics Joins Luna Grill

Luna Grill, the San Diego-based Mediterranean restaurant chain, is welcoming retail real estate industry veteran Greg Thorburn to its leadership team. Thorburn has been brought on board to fill the newly created position of Vice-President of Real Estate.

Rita's Italian Ice Awards Area Development Agreement for Kansas

Rita's Italian Ice has awarded franchise and area development agreements for Kansas and the Kansas City area, which extends to the Missouri side of the city, to franchisees and local residents Jay Miller, Jeff Miller and Pat Reilly.

Restaurant Sales Bounced Back in March

Restaurant sales posted a solid gain in March, and bounced back completely from the recent soft patch. Eating and drinking place sales totaled $47.3 billion on a seasonally-adjusted basis in March, up 1.1 percent from February's upward-revised sales volume of $46.8 billion, according to preliminary figures from the U.S. Census Bureau.


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: Jeremy Kasdin: The flower-shaped starshade that might help us detect Earth-like planets - Jeremy Kasdin (2014)

Astronomers believe that every star in the galaxy has a planet, one fifth of which might harbor life. Only we haven't seen any of them -- yet. Jeremy Kasdin and his team are looking to change that with the design and engineering of an extraordinary piece of equipment: a flower petal-shaped "starshade" that allows a telescope to photograph planets from 50,000 kilometers away. It is, he says, the "coolest possible science."

TED: Norman Spack: How I help transgender teens become who they want to be - Norman Spack (2013)

Puberty is an awkward time for just about everybody, but for transgender teens it can be a nightmare, as they grow overnight into bodies they aren't comfortable with. In a heartfelt talk, endocrinologist Norman Spack tells a personal story of how he became one of the few doctors in the US to treat minors with hormone replacement therapy. By staving off the effects of puberty, Spack gives trans teens the time they need. (Filmed at TEDxBeaconStreet.)

TED: Jennifer Senior: For parents, happiness is a very high bar - Jennifer Senior (2014)

The parenting section of the bookstore is overwhelming—it's "a giant, candy-colored monument to our collective panic," as writer Jennifer Senior puts it. Why is parenthood filled with so much anxiety? Because the goal of modern, middle-class parents—to raise happy children—is so elusive. In this honest talk, she offers some kinder and more achievable aims.

TED: David Brooks: Should you live for your résumé ... or your eulogy? - David Brooks (2014)

Within each of us are two selves, suggests David Brooks in this meditative short talk: the self who craves success, who builds a résumé, and the self who seeks connection, community, love -- the values that make for a great eulogy. (Joseph Soloveitchik has called these selves "Adam I" and "Adam II.") Brooks asks: Can we balance these two selves?

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service