Why Is Social Media Hooey in Restaurants?

I just read an article at the MustHaveMenus.com blog and they pointed at a post at Technorati by Brooks Briz where he cited results of a survey that I think he said MustHaveMenus.com posted (it was a circuitous reference and it confused me too) but the short of it is that somebody, somewhere said that over half of restaurant owners from somewhere suggested that social media would never work for them or in the restaurant industry. I have to question these finding.

I get how busy restaurant owners / manager are, but I eyed the results with some suspicion, the loop[ing reference being just one reason. A stat they present is that 42% of restaurant owners and managers invest in social media efforts (including blog participation, and managing their Twitter and Facebook accounts).

I'm a big proponent of social media usage by business and think that the march to social media as a fundamental part of being in business in the next 5-10 years is going to be pretty important; in my mind it's not something the industry can avoid.

I say that the the adoption of social media might be at about 50% and others are just being prudent about making large / larger investments until we can produce an A = B = $ formula that can be referenced. Right now companies all over the world are using social with MUCH better effect than traditional media and the stats are emerging that show what the 'A' and 'B' need to be.

The MustHaveMenus.com / Brooks Briz report says they polled 1,300 owners and my reference points are no where near as large as that - what's your sense of it?

Views: 1

Tags: marketing, media, profitstreams, social, success.

Comment

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

Join FohBoh

Comment by Steven Groves on December 2, 2010 at 11:14am
Wow! Love seeing you both here on the post and I appreciate your responses.

The adoption by businesses of marketing that have social elements embedded in them is where I think we're going and not sure how / if restaurants can avoid the move to social marketing. Yes - it does take time, but maybe not as much as some people think. Yes - the tools are still not well developed (at least near as far as i think they're going to be).

The phase we're going through right now is akin to the growth of webpages in the Dot com era and now, pretty much all businesses have a web page - now they're being called into a 'web presence'. How does that differ? It seems that it requires a conversation. Consumers are growing weary of the one-way spew that many businesses utilize as marketing and the paradigm is shifting.

Wonder how long it'll take?

Non-Operator
Comment by Brooks Briz on December 2, 2010 at 10:57am
Here is the reference to the Paul Barron quote that I brought up --> http://www.youtube.com/watch?v=HzOyXfGVHSc (check at 0:34).

Non-Operator
Comment by Brooks Briz on December 2, 2010 at 10:47am
@Amanda- Thank you for clearing that up; I appreciate the work that we do together :-)

@Steven- It was a headline and it was not intended to be misleading but I see your point. While on the subject, I have to quote QSR legend, Paul Barron, and say, "Social is not a strategy, it's a new way to communicate with your customers."

Why some businesses choose not to engage really varies. Some are resistant to change, some don't have enough information to formulate an opinion, some don't want to make the time for it, some don't care, some don't see the correlation to their bottom line and so forth.

It will be interesting to see what happens in the future, what are everyone's predictions?
Comment by Steven Groves on December 2, 2010 at 10:00am
Amanda - awesome that you caught the post and came to comment; thanks so much. I get that the restraunteurs are in a pinch that 1) they beelive that social marketing can help them and 2) that they cannot imagine how they're going to fit yet another time sink into an already packed schedule.

In my opinion, that perspective seems almost contrary to the post title of "Half of Restaurant Owners Proclaim “Social Will Never Work” in MHM Survey". I think businesses WANT to do more with social media marketing, they just do not understand yet the ROI in it and how to leverage the skills, ability and technology of others who have been there and done that.

Looking forward to connecting more! Look for me via the unbiquitious Google search for 'Steven Groves' and let's connect.
Comment by Amanda Brandon on December 2, 2010 at 9:42am
Hey Steven,
I work with MustHaveMenus. I wanted to give you a little background on our survey results and our perspective on why restaurateurs don't bother with social media.

Method: We put up an anonymous survey on our website www.musthavemenus.com. No one had to purchase our service to respond.

Owner perspective: The restaurant managers and owners we talk to every day want to do social media, but they don't think it will work because it's foreign to them. It's also time-consuming. Add those two ingredients and it's easy to see how they would not want to bother or have a skeptical opinion of it.

Our Take: We think restaurants can benefit from social media marketing because we've seen it work, but we think more education needs to happen for the owners and managers. This group is self-admittedly not the most tech-savvy group. They are interested, but need to know how they can make it work in their restaurants.

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

QSRs squeeze into unconventional locations

Nontraditonal quickservice units are popping up wherever people are, moving beyond street-side and mall locations to military -More

Optimize efficiency with an applicant tracking system

Businesses increasingly are turning to software programs that make applicant tracking more efficient.  -More

Read the NRA statement on NLRB's joint employer decision

 -More

All-new pasta dish features Grand Cru® Alpine-style cheese
Roth® Grand Cru® cheeses have a complex and full-bodied flavor that's crafted to achieve excellence in your menu applications. Try it in Manicotti en Croute with Brandied Fig Dipping Sauce. This elegant and inventive dish recently won our recipe contest for postsecondary culinary students, and is perfect as a sophisticated appetizer, passed hors d'oeuvre or savory dessert.

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

Darden Announces Leadership Succession Plan

Darden Restaurants, Inc. (NYSE: DRI) announced that Clarence Otis is stepping down as Chairman and Chief Executive Officer of the Company. Darden's Board of Directors has appointed the Company's current Independent Lead Director, Charles A. Ledsinger, Jr., as Independent Non-Executive Chairman of the Board, effective immediately. The Company also announced that it has amended its corporate governance policies to provide for the separation of the Chairman and Chief Executive Officer roles.

National Restaurant Association Statement on NLRB Joint Employer Decision

Today the National Restaurant Association issued the following statement regarding the National Labor Relations Board’s (NLRB) decision asserting McDonald’s Corporation is a joint employer of its franchisees:

National Restaurant Association Issues Support for Clearer ACA Definition of Seasonal Employment

The bipartisan legislation will align the definitions of seasonal employment in the Affordable Care Act and streamline the applicable large employer determination process.

Rising India, Inc. Announces Acquisition Strategy Toward a Sizable Slice of the QSR Pizza Pie

Rising India, Inc. (OTC: RSII), announces today it will immediately begin work toward the acquisition of up to 5 profitable stores in the popular Quick Serve Pizza Restaurant segment. Current targets are currently earning about $450,000 in revenues per year, per store. Acquisition of targets would provide immediate cash flow identified from profitable longstanding, absentee owner operations with proven model success.

Panera Bread Company Reports Q2 2014 Diluted EPS of $1.82

Q2 2014 Revenue increased 7% to $631 million - Q2 2014 Company-owned comparable net bakery-cafe transactions up 0.4%

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