When I started this blog in 2009, I had one goal in mind: to get in front of more potential customers for my services. I used the blog and continue to use this platform to share information that hopefully helps business owners identify new ways to grow their business. In doing so, I got in front of many industry decision makers and influencers that helped spread my reach. For a 9 month period, I blogged once or twice a day for 9 months. Solidly. Within the first year of running this blog, I had enough content to turn intoa book!

There is no disputing that a blog can create a new audience for your business, open you up to potential news coverage, build trust and loyalty as you blog about real-life incidents or behind the scenes activities at your business, however, and this is a very big “However”, of all of the thousands of bar and restaurant owners that I have interacted with in the past 10 years, I can’t count more than a handful of owners who would have the time, the expertise, the interest or the discipline to be able to maintain a blog.


A blog is like any other activity we enter into to grow our business, and I too have been guilty of this, it only works if it is regular and consistent. Many owners get swept up in the hype and urgency being pushed upon them by well meaning (sometimes) consultants who tell them they MUST have a blog! It would be preferable to never have started blogging then to create one blog post, advertise it and link to it from all of your marketing material, only to never blog again. Worse again is when I see owners write what they think is a blog, but is really just a lengthy sales pitch each week. Fail!

All your customers see is something you started and never finished. You didn’t need this kind of perception about you or your business.

Instead of taking the time to learn how to blog, learn how to share it and how to write effectively, consider doing the following instead:

- First concentrate on making sure that your product and service are top notch. There’s no point blogging a bout a terrible business!

- Focus on building a community of customers around your social channels like Facebook & Twitter which will have a much greater reach.

- Share interesting behind-the-scenes photos and news on Facebook & Twitter instead of a blog.

- Invite local bloggers to a blogger-only party in your business to sample your food and drinks. They are the experts at blogging and you’re the expert at cooking! Do this right and you’ll get far more exposure from THEIR blog posts.

- Use a service like VenueSeen.com to monitor the photos that are being taken in your business. You might be surprised what you see!

If you have tried to blog or are currently blogging and you have a different perspective, we’d love to hear about it in the comments.

Views: 938


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

Join FohBoh

Comment by Jon Rock on June 27, 2012 at 7:09am

Great advice -- restaurant owners can dole out a weekly recipe which is certainly less time consuming than writing a lengthy blog from scratch. And blogs and "fresh content" increase SEO value unlike Facebook & Twitter; although it's a good idea to post a snippet of your blog text plus the link on Facebook to drive people to your blog page.

Comment by Richard Pierson Mendell on June 27, 2012 at 6:08am
When I saw the headline, I went "Here's another blanket admonition based on some event gone awry.", but I was pleased to see your advice roughly mirrored what I've told my clients. Old content is worse than bad content.

The truth is most people aren't writers. To create and run a blog, even a buisness blog, that's worthwhile requires writing talent. When restrauranteurs insist on doing blogs, I often suggest they do something they can plan for, such as a weekly recipe from the chef. These can even be done in advance and doled out over time to provide the illusion of engagement.
Comment by Josh Hersh on June 27, 2012 at 5:39am

Great advice!! Yes, a blog takes a TON of work and it's only effective if you're actually consistent and writing about things that educate/inform your readers. 

I don't read too many blogs from restaurants, but Protein Bar here in Chicago does a great job with their content! http://www.theproteinbar.com/blog/




Social Wine Club for Craft Wineries


Taco Bell takes on fast casual with U.S. Taco Co.

Taco Bell will test a new fast-casual concept called U.S. Taco Co.  -More

Avocados From Mexico: All New Recipe Brochure
Looking for the sweet spot between indulgence and fresh appeal? Say yes to fresh Avocados from Mexico, all year long. So rich and creamy, use them as a substitute for mayo to create a craveable crab salad sandwich that will make others green with envy. Discover more culinary inspirations and recipes here!

Ronald McDonald gets a makeover for social media debut

Ronald McDonald is giving off less of a clown vibe with a makeover that keeps the color scheme but adds a blazer, a yellow ve -More

Animal fats ramp up flavor

Chicago hot spots are serving up savory dishes flavored with animal fats such as Stephanie Izard's confit goat belly at Girl  -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

Border Holdings, LLC to Acquire On The Border Mexican Grill & Cantina from Golden Gate Capital

Terms of the transaction were not disclosed. Border Holdings, LLC is an affiliate of Argonne Capital Group who is partnering with an affiliate of Fortress Investment Group, LLC on this transaction.

The Cheesecake Factory Reports Results for First Quarter of Fiscal 2014

Total revenues were $481.4 million in the first quarter of fiscal 2014 as compared to $463.0 million in the prior year first quarter. Net income and diluted net income per share were $22.5 million and $0.43, respectively, in the first quarter of fiscal 2014. T

National Restaurant Association Offers Training DVDs on Harassment Prevention, Social Media Use, and Customer Service

The National Restaurant Association has released three new DVDs that offer best practices in dealing with harassment and discrimination, customer service training, and the first of its kind video guide on the use of social media.

Yum! Brands Reports First-Quarter EPS Growth of 24% Excluding Special Items

China Division System Sales Increased 17% with Operating Profit Growth of 80%; Yum! Reaffirms Full-Year Guidance of at Lea

Souplantation & Sweet Tomatoes Certified As Nation's Largest 'Green' Restaurant Chain

National Group Salutes Country's Only Large Restaurant Group to be 'Certified Green Restaurants®'


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: Hamish Jolly: A shark-deterrent wetsuit (and it's not what you think) - Hamish Jolly (2013)

Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.

TED: Michel Laberge: How synchronized hammer strikes could generate nuclear fusion - Michel Laberge (2014)

Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.

TED: Sarah Lewis: Embrace the near win - Sarah Lewis (2014)

At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?

TED: Matthew Carter: My life in typefaces - Matthew Carter (2014)

Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service