If he needs equipment for his restaurant, we’ll be happy to help.

This would go great with some Ghost Toast.

Ugh… terrible.

Social Media For Restaurants

Let’s face it, it takes more for a restaurant to succeed then just knowing how to prepare the perfect Beef Wellington or serve the most trendy cocktail. It takes creativity not only in the kitchen, but also in knowing how to market your brand and connect with the customer.

I will admit that I am constantly intrigued by how restaurants can engage their customers by using social media. I often find myself thinking about how their owners can generate more buzz and create more loyal customers. These ideas have been scratched on napkins as well as dominated many conversations on the way home.

Personally, when I go to a restaurant, if I have great food, great service and I’m surrounded by memorable atmosphere, I usually become a repeat customer. Something changes though with my level of loyalty when I make a connection with a general manager or the owner. I now feel like I want to be a part and because of that there’s something that makes me want to help promote their business. If I feel connected, I often make a point to refer their establishment or brag about my incredible experience. I’m also prone to take someone with me the next time I visit. By feeling connected, I want to connect their restaurant to others.

As more brands are embracing the possibilities that can take place by using social media, you are beginning to see locally owned eateries begin to use social media as one of their main marketing tactics. Usually they are motivated by the opportunity to opt in at a fairly cost effective manner, and also the ability to bring them the closest to their customer. What you are seeing is a vast array of social media approaches that are being used to converse and to connect.

Often times, like in many small businesses you’ll find individuals that are good at their craft, but lack the expertise to market themselves or their brand. Once they realize who their customer is, what makes them tick, what they like and dislike, using social media can be that missing component that takes a casual customer and helps them evolve into a brand ambassador.

Here is a list of tools that any restaurant owner could use to connect with their customer that in return could produce a brand evangelist.

Social Media Tools for Restaurants

• Make sure your restaurant can be searched and reviewed through local business guides such as Yelp.com, Urbanspoon.com, and TripAdvisor.com
• Suggest that positive feedback from patrons be shared on these social business guide sites.
• Twitter – sign up for a Twitter account. Publish your Twitter profile on all documents. Promote giveaways, specials and announcements via your Twitter  profile. Use it also as a tool to listen and converse with your customers.
• E-Newsletter – Email a monthly newsletter with the latest happenings, new menu items, entertainment news, recipe of the month etc. This is also a great tool to collect email addresses for future opportunities to connect with the customer.
• Blog – Blogging is a great way to bring the customer into the kitchen. It’s a great way bring them behind the scenes and make them feel a part. Sharing a recipe, employee profiles, and kitchen tips and tricks are just a few options to break down the wall between the kitchen and the dining room. Customers want to be part of something more then just a meal, they want to feel like they belong. A blog can be that tool.
• Google Alerts – This is a great tool to use to listen to what is being said about your business, website or even your chef. Setting up a Google alert with just the name of your restaurant can bring priceless insight to both positive and negative talk that’s being said online about your business.
• Facebook – Set up a Facebook fan page to connect with your customers on Facebook. Keep it updated with fresh content and always make sure you’re involved with the conversations that are taking place on “the wall.”
• MySpace – If your clientele is more likely to be found using MySpace, create a profile page and updated it with fresh content as well. Like Facebook engage in conversations and comments.
• YouTube – Incorporate video into your social media strategy. Like your blog, take your customer behind the scene and give them a pass to a part of the restaurant that only insiders are allowed to go. Provide a few quick tips and how-tos from the house chef. Share these videos on YouTube and other video sharing sites, as well as your blog. Use video to even show where you buy your produce and meats. This is also serves a dual role because it promotes your local farmers.
• Mobile – Have customers provide their mobile phone number for coupons, specials and latest news via an SMS message.
• Events – Host Tweetups for your Twitter community and Meetups for those that gather around topics via meetup.com.
• The Business Card – Provide a business card or note-card to each customer that maps out where they can continue their dining experience online.
• Social Calendars – Use sites such as upcoming.org and eventful.com to promote the latest happenings and events.
• Flickr – Use photo sharing sites to show images of events, behind the scenes and market days. Let your customer see from the eyes of the chef rather then just the brand.
• Email – Use email not only for your e-newsletter, but also to give away FREE stuff to your customers and continue to build your email list.

Remember, that the effectiveness of social media isn’t the tool; its listening, answering questions and connecting with others. These tools are just opportunities to connect your customers to your brand and by connecting with them they’ll tell others about you.

To our customers who can benefit from these tips:

9 More Ways Restaurants Can Use Social Media

For foodservice operators who still aren’t sure how to work social-networking sites to their advantage, R&I shares a host of helpful ideas straight from the trenches.

Allison Perlik, Senior Editor — Restaurants and Institutions, 10/26/2009

Americans have nearly tripled the amount of time they spend at social-networking sites such as Facebook and Twitter, according recent research from The Nielsen Company. In August 2009, 17% of all time spent online was spent at social-networking sites, up from 6% in August 2008. Yet even as social media’s profile continues to rise, plenty of foodservice operators still aren’t quite sure how this trend can work to their advantage. R&I offers these nine industry-specific ideas:

1. Find employees.
Posting information on social networks about available positions isn’t just easy and free; it also reaches a targeted audience of people who already are interested in your operation, many of whom likely are in the industry. “It’s more up to date than what Monster.com or other [sites] could do,” says Curtis Duffy, executive chef of Avenues at the Peninsula Chicago Hotel. Duffy recently hired some front-of-house staffers he found via Facebook. “You can constantly put it up there every hour, every day, every minute. And you’re not paying anybody. And my 500 people who see it will know another 500 [they can pass it on to], and so on.”

How can you do it in 140 characters or fewer? Check out these examples of recent job-related posts on Twitter:

• From Bobby Flay (@bflay): We are now hiring all staff for Bar Americain at Mohegan Sun in CT. Join us at our job fair this week.
• From Michael Kornick’s Chicago flagship(@mkchicago): Getting busy! NOW HIRING: Host, bartender, AM Cleaner, Line Cook (2 yrs of fine dining exp for line cook req). Email jobs@mkchicago.com
• From Chef Phillip Foss of Lockwood Restaurant at Chicago’s Palmer House Hilton: (@phillipfoss) Please RT. Still looking for a sous. 411 on the blog – http://thepickledtongue.com…

2. Get feedback on new menu items.
Fast-casual chain Qdoba Mexican Grill now includes input received via Facebook and Twitter in its menu research and development. Doug Thielen, manager of nontraditional marketing for the Wheat Ridge, Colo.-based company, told the Denver Business Journal that when the restaurant tests new menu items, he monitors what fans and followers say about them. “We’ve even tweaked recipes and added menu items based on feedback we’ve gotten from fans on Facebook and Twitter,” he told the Journal. “We recently put out a tweet saying, ‘Hey, guys, what would you like to see new on the Qdoba menu?’ and within 10 minutes, we had 170 suggestions.”

3. Spread good ideas throughout the restaurant system.
Social networks aren’t beneficial just for external communications. Oak Brook, Ill.-based McDonald’s Corp. connects its operators around the world through an online community called Mindshare, through which store owners share information and best practices in blog posts, wikis and threaded discussions. It’s an idea that can work for multiunit concepts large and small.

4. Promote a new cookbook.
Celebrity chef Rocco DiSpirito is using Twitter to get feedback from followers on his upcoming cookbook, which will share more-healthful approaches to popular recipes. He’s asking for opinions on everything from which dishes he should include in the book to the number of calories a brownie can contain and still be considered low-cal. The new-media-savvy approach will make his cookbook more relevant and “will hopefully inspire more people to pick up a spatula,” DiSpirito told The Associated Press.

Among his recent tweets on the topic (from @roccodispirito) are:

• Just got this request for new book “healthy version of beef nachos, loaded down with all the goods…cheese, sour cream, guacamole.” DONE!
• Do you prefer hard or soft chocolate chip cookies?
• Some of the before and afters are astonishing, like chicken & dumplings b4: 845 cals/after 288 per portion, fried chicken b4 905/after 195
• Would you prefer a brownie with low fat or low sugar or just lower calories in general? Also how important is it to remove the white flour?
• How do you feel about including healthy versions of pop sauces like tartar sauce, hollandaise, mayonnaise, blue cheese, marinara, ranch etc?

5. Encourage trial of new menu items.
After introducing its latest menu addition, SweetFire Chicken Breast, quick-service Chinese chain Panda Express offered its Facebook fans printable coupons for free entrée-sized portions. Not only did the promotion help the Rosemead, Calif.-based company drive traffic and spread the word about the new dish—about 25,000 coupons were redeemed—but also Panda received instant feedback (positive and negative) in the form of more than 100 comments from Facebook users.

6. Use employees as brand ambassadors.
Smokey Bones Bar & Fire Grill, an Orlando-based casual-dining chain, taps social-media-savvy staff members to spread enthusiasm—and information—about the brand. The company selects an employee from each of its 68 locations as a “Web host” to create Facebook and MySpace pages, as well as a dedicated Web page, for his or her location. Mark Unger, new-media creative director for Smokey Bones’ agency of record, told AdAge.com that across the Facebook, MySpace and corporate pages, the chain is adding about 2,200 followers each month.

7. Maintain a direct dialogue with customers—and reach potential new ones.
If recently named “Top Chef Master” Rick Bayless can find the time to share thoughts, menu inspirations and advice regularly on Twitter, so can just about anyone in foodservice. Frequently responding to followers’ questions and comments keeps the Chicago-based chef top of mind and offers him—and his restaurants—a whole new level of accessibility. Among recent tweets from @Rick_Bayless

:

• A fave dish on Frontera menu now:woodgrilled pork loin n guajillo sauce w queso anejo tamales&bacon-rstd chayote http://twitpic.com/lml87
• Braised pork loin in tmtllo sauce! RT @GregLaketek RT just bought heirloom tomatillos from green city!Suggestions?! http://twitpic.com
• Moist batter (like cake batter); enough fat (3 pts masa/1 pt fat RT @benmalone1908: @Rick_Bayless How do you keep tamales frm getting 2 dry?
• I’ll be around RT @krel69 @Rick_Bayless I’m in from Seattle and going to Xoco tonight. Will you be there? That would be too cool.

8. Update your community and customers on a variety of projects—from opening new restaurants to rebuilding old ones.
A 40-plus-year-old landmark restaurant in its hometown, Brennan’s of Houston has been closed since its building was destroyed in a fire when the city was hit hard by Hurricane Ike last September. Since May, the restaurant’s staff has been sharing the details of the rebuilding process through a blog on its Web site and regular Facebook and Twitter postings (many with photos), helping ensure that customers will be ready and waiting when its doors open once again. The latest enthusiastic updates from @BrennansHouston track the restaurant’s slow but sure progress:

• http://twitpic.com/jqoie – Guys finishing the roof & framing out our beautiful new window that will be above the grand staircase!!
• http://twitpic.com/imedt – Our roof steel is here!!! It’ll start going up next Monday when the crane gets here!! Yeah!!!
• http://twitpic.com/6xdpr – Holey patio! The guys are diggin’ the foundation support holes!

9. Boost excitement—and traffic—by sharing information.
Create unique contests, coupons and giveaways; share menu inspirations; and RT (retweet) positive feedback from customers, as illustrated by these examples:

• @CentroVinoteca: Our Twitter word this week also happens to be one of our weekly specials. Mention the fish “Orata” and this tweet to get a free prosecco!
• @CafeBaBaReeba: Win a free Pintxo Platter by becoming a fan of Cafe Ba-Ba-Reeba! and writing on our wall “Pintxos Por Favor”!
• @MonAmiGabiChi: Write on our wall your favorite soup at Mon Ami Gabi Chicago to be entered to win a dinner for 2!… http://bit.ly/pQ73K
• @Boqueria: Please show some love and vote for us in @CitysearchNYC “Best of Small Plates” category!! Polls close tomorrow. http://bit.ly/3O8WbK
• @urbansolace: THANKS RT @SDIndyDining Had an amazing dinner last night @urbansolace …! Incredible food…so if you havent been there, definitely go
• @provincechicago: http://znl.me/5FQ36 Chantrelles look perfect for tomorrows market menu!
• @curtisduffy: Start of the new Beet dish! Now time to refine! http://yfrog.com/0r4gvj

How cute is the lobster baby?!?!

The model number shown in the picture is GET-EC-06.  We have this and others too on www.platebowlcupworld.com

Here is a brief article from rimag.com:
Green Trends: Foodservice Contractors Adopt Reusable To-Go Containers

Lately, college and university accounts of Gaithersburg, Md.-based Sodexo and Philadelphia-based Aramark are seeing their green efforts head right out the door with the introduction of reusable takeout containers. Students can purchase a plastic “to-go” container from campus dining halls for use in transporting their food; they’re asked only to rinse it once they’ve finished eating and then return it to a dining hall at their next to-go meal—at which point they swap their container for a clean one that dining services has run through a dishwasher.Aramark debuted its reusable to-go containers on several campuses in fall 2008; at Baylor University in Waco, Texas, disposable-container use dropped 40% over the course of the school year, Aramark reports. Sodexo launched its reusable-container program, called Green with Envy, this fall and estimates that the containers could eventually reduce disposable waste on campuses by as much as 80%.

http://www.rimag.com/article/CA6699496.html?nid=3458&rid=14228181&

Here at Restaurant Equipment World we like to test the products that we sell to ensure they meet the rigid commercial standards required by our foodservice operators.  The latest product we’ve tested is the Cambro PE600CW-135 Unbreakable Pitcher.  We decided to test the manufacturers “unbreakable” claims by running it over with one of our local delivery trucks.  Despite being completely crushed, it popped right back into shape and is ready to be filled with a cold beverage to enjoy without leaking.  If this pitcher can survive this type of abuse, imagine how long it will last in your restaurant!  You can purchase the Cambro PE600CW-135 Pitchers at our Bar Equipment World site for only $4.15 each!   They’re sold in case packs of 6.  At this low price for such sturdy pitchers, you may want to pick up several cases.

Here are a few more pictures of our attempt to crush these unbreakable Cambro pitchers:

Twitter Contest! – Enter to win a WARING BB150S Commercial Blender!

To announce our discovery of Twitter, REW is proud to announce a weekly Twitter contest in which you (that’s right, YOU) can win fabulous prizes! To be eligible, all you have to do is follow us on Twitter and spread the word about Restaurant Equipment World.

Prize:

Prize Description:
This Bar Blender includes; 32 ounce capacity, two speed motor, stainless steel container, removable blade assembly, die-cast black zinc baked enamel base, lid, rugged one-piece stainless steel blade. The BB150S is also NSF, CUL, and UL listed.

How to Enter:

I’m entered to win a brand new Waring blender! Follow @REWonline to enter and click here www.restaurantequipment.net/blog

Rules:

Please contact us directly with any questions, comments, or concerns. Or you may send a direct message from your Twitter account.

Winners will be announced on our Twitter page so be sure to keep up with our Tweets!

Music! You love it, yeaaaaaahhhhh. So I’m bringing you a monthly list of songs that should be in your iPod, MP3 player or on your CD’s and Cassettes  (you know you still have some).  I would like to say that this list is put together after some extensive research but I would be lying – these are mostly songs that I like (you’re bound to like at least one so read the list anyway). So until next month, enjoyed ya, love ya.
– Shely Beats.
Pure. Music. Genius.

The Bob Your Head and Tap Your Feet List.
This list is made up of songs that either put you in a better, move people to the dance floor, make you bob your head while driving – and dance in your chair while at work.

“This Is How We Do It” – Montell Jordan.
“Just Fine” – Mary J. Bilge.
“Gasolina” – Daddy Yankee.
“La Vida Es Un Carnaval”- Celia Cruz.
“Girls Just Want To Have Fun” – Cyndi Lauper.
“Smooth” – Carlos Santana, Rob Thomas.
“1,2,3, Step” – Ciera.
“Turn The Beat Around” – Vicki Sue Robinson.
“Thriller” – Michael Jackson (you know someone is going try the dance and fail and its going to be funny).
“We’re Not Gonna Take It” – Twisted Sister.
“Jump, Jump” – Kriss Kross.
“Material Girl” – Madonna.
“Shout” – Otis Day and The Knights.
“Bohemian Rhapsody” – Queen.
“Straight Up”- Paula Abdul.
“Jitter Bug” – Wham!
“I Wanna Rock-n-Roll All Night” – Kiss.
“Love Shack” – B52’s.
“Summer Time” – Fresh Price and DJ Jazzy Jeff
“Let Me Clear My Throat” – DJ Kool.
“You Gotta What I Need” – Biz Marquee.
“Right To Party” – Beasty Boys.
“Whoop There It Is” – Tag Team.
“Tootsie Roll” – 69 Boyz. (Shout out to MelMann!)
“Le Freak” – Chic.
“Now That We Found Love” – Heavy D and The Boyz.
“Gin and Juice (Laid-back Remix)” – Snoop Dogg and Dr. Dre.
Anything from a Drop-Jamz CD.

I want the Hamilton Beach blender shaver model HBS1200. You can make the perfect frozen drinks like margaritas and daiquiris. How impressive would it be to have that powerful monster drink maker at your house? All you have to do is push a button on the touchpad for the perfect drink. The container jars have the Wave Action that gives you the same smooth drink over and over again. It really takes all the labor and guess work out of making perfect drinks. Happy Hour at my house!!

If you’re not sure which Hamilton Beach blender is right for you check out this handy comparison chart!