This is going to sound odd (I run a communications design company), but I don’t think that dialogue is the first or most important thing people in the retsaurant industry need to understand regarding social media.

I believe they first need to see themselves not simply as businesses that need to put buns in chairs, but as members of communities of common interests. Whether they focus on local, organic, traditional, regional, etc cuisine, they should aim to be perceived by that community as useful members.

By clearly pushing the needle on an issue that resonates with the community, they are more easily noticed and remembered.

By creating shareable and share-worthy media around the activities they are already undertaking towards moving that needle, they make it easier for people who are interested in what they’re doing to refer them to their own networks.

My 2¢.

This is going to sound odd (I run a communications design company), but I don’t think that dialogue is the first or most important thing people in the retsaurant industry need to understand regarding social media.

I believe they first need to see themselves not simply as businesses that need to put buns in chairs, but as members of communities of common interests. Whether they focus on local, organic, traditional, regional, etc cuisine, they should aim to be perceived by that community as useful members.

By clearly pushing the needle on an issue that resonates with the community, they are more easily noticed and remembered.

By creating shareable and share-worthy media around the activities they are already undertaking towards moving that needle, they make it easier for people who are interested in what they’re doing to refer them to their own networks.

My 2¢.

You’re right – chefs are already saddled with plenty of responsibilities and time constraints, but social media is definitely becoming a necessity for businesses. I would say it falls under marketing/pr, but too many restaurants have limited marketing in the first place.

I’m in the process of developing a social media consultancy plan designed specifically for restaurants and food service operations – at the request of a few restaurateurs and chefs in the area who are interested, but don’t have the time or the understanding to dive in. I think it’s certainly an area that restaurants are missing out on.

You’re right – chefs are already saddled with plenty of responsibilities and time constraints, but social media is definitely becoming a necessity for businesses. I would say it falls under marketing/pr, but too many restaurants have limited marketing in the first place.

I’m in the process of developing a social media consultancy plan designed specifically for restaurants and food service operations – at the request of a few restaurateurs and chefs in the area who are interested, but don’t have the time or the understanding to dive in. I think it’s certainly an area that restaurants are missing out on.