More and more people around the world are connecting through instant messaging—more than 1 billion people use Facebook Messenger each month. It’s a convenient way to let customers know you’re listening and create personal connections with them, and it’s automatically integrated with every Facebook Page.
Most fast-casual operators believe that competency creates conversation. That being “good” equals word of mouth. But it often does not, because almost every competitor is at least good. If you want customers to tell others about your restaurants — and you do — you must be different in addition to being excellent.
If you get nervous even thinking about talking on camera this episode is for you! Video and cameras are an increasing part of our daily lives, and a great tool for getting in front of customers. But, what happens when you clam up on camera, and the words just won’t come out? The future of marketing is video, and the power to compete is in the palm of your hand. So, let’s get over the nerves and get you recording with a few tips and strategies for foodservice operators looking to do more with video.
Subscribers to our podcast know that we discuss a wide variety of topics designed to help you grow and improve your business. In this episode, rather than just hear advice on how you can harness the power of your team, market through social media or think like an innovator… you’re going to hear how an actual foodservice operation has been successfully putting these tactics to use to grow their business and broadcast their brand to the world through social media.
For many people, the idea of appearing on camera is enough to leave them a sweaty, panic-stricken, ball of stammering nerves. After all, you didn’t get into this business to be an actor. No one said anything about speaking in articulate sentences on a high definition camera and sharing that footage publicly! Well, not until now. It’s no secret the landscape of content marketing has shifted to video. The results are in, video marketing increases click-thru-rates, boosts conversions and keeps your brand relevant. So, let’s get over this fear and get you broadcasting.
Pictures can be a great way to engage your customers on social media and get them even more involved in your restaurant. Try out a few of these ideas and see how your customers respond!
A departure from our usual format – Episode 44 takes on a life of its own as Dennis Knows Food host Luke LaBree, and special guest Michael Mirarchi, share their thoughts on a number of trending industry topics – paper straws, eco-friendly packaging, the power of Yelp, social media and more – don’t miss this episode!
In this episode there’s info about our inventory additions for the week, Google advice to grow your business, and we’ve got BBQ on the brain! Joining us for our discussion on how you can use Google to help grow traffic to your restaurant we’ve got a special guest, foodservice operator and social media guru, Katrina Petersen. National Pineapple Upside-Down Cake Day was April 20th. For this week’s foodie fact, we’re asking – When was Pineapple Upside-Down cake first popularized in American culture? The answer at the end of the podcast…
In this week’s episode we’re talking about the “who, what, why and how” important to success. Plus, we’ve got this week’s new products and there’s lobster news in the literary world. What is the most popular non-chocolate Easter candy? Bonus points for how many of them are sold during the Easter season. The answer in this week’s episode!
In this episode we’re sharing an unpublished portion of our Christmas 2017 podcast that, due to time constraints and bustling activity here in the office, was just never finished. Tune in as your host, Luke LaBree, shares one of his favorite traditions – movie night – featuring seven foodie films to enjoy with your friends and family.
In this double-length episode we’ve got info on new items, where to register for our 2018 food show, Maine’s salmon industry is in the news, advice on Instagram for restaurant operators and a discussion on social media in foodservice with guest Katrina Petersen.
With all the stress that comes during the holidays, customers will be looking for a place to get a great meal that they won’t have to cook for themselves. To help you make the most of this opportunity, here are 7 tactics to try when marketing for your restaurant, bar, or cafe this holiday season.
So, what is the big whoop about Millennials? Well, they are the largest generation in America, accounting for 80 million consumers, 11.6 million households with kids, and are expected to spend $200 billion dollars this year. And by 2020, Millennials’ spending power will hit $1.4 trillion a year and that will account for 30% of U.S. retail sales…
For operators, raising the awareness of new items through any available channel — website, social media, in-house advertising or on the phone with customers — can have several benefits; including satisfying regulars who want to try something new, add-on sale opportunities, and attracting new customers. If a customer wants to know what’s new at your establishment, how available have you made that information for them? In this episode we’re going straight to the source to discuss “what’s new?” in foodservice.
Eighty-two percent of restaurants in the United States devote at least part of their marketing budgets today to social media, making it the most popular channel, according to new research from TripAdvisor, the online travel guide.
While good food, attentive service, value and convenience will always be important, a focus on current trends is important to increase traffic and drive sales. Today’s consumer is looking for more than just quality food and service; they expect healthy menu options, sustainable practices and up-to-date technology. Here are a few ways you can leverage these trends to help attract customers this spring.
You put a lot of time and effort into creating an effective menu. In fact, an effective and valuable menu can be one of your strongest marketing tools. Your guest’s dining experience starts with the menu. Not only does your menu influence your patrons’ first impressions, but it also provides insight into the restaurant’s concept and point of difference.
When people are deciding what to eat, they taste with their eyes first. And when they see your food online, the quality of the photography makes a huge difference in whether or not they choose your place. Does it look fresh? Flavorful? Premium? These tips from a photo pro help you get professional-looking images without hiring a photographer.
Here we are with another Thursday edition of our Podcast which is a day later than our usual Wednesday schedule. This made me reflect on how, even with schedules and planning, the unexpected can cause a hiccup in our regular routines. We have 8 new items to share with you that were just added to our inventory. We revisit the discussion on burgers from last week’s episode with an interesting condiment, and everyone is looking forward to getting into our new Test Kitchen and Learning center. That and more in this episode of Dennis Knows Food.
In this episode of Dennis Knows Food I’ve got a fishing/cooking story to share with you. Also in this episode we talk about the latest items added to our inventory, discuss new soups from UniPro, spend a few minutes highlighting the value of utilizing your expertise, and more! We’ve also got an update on our expansion… Spoiler alert! It’s nearly complete!