ANY FINAL THOUGHTS ABOUT
USING SOCIAL MEDIA TO
PROMOTE YOUR BRAND AND
GROW YOUR CUSTOMER BASE?
I encourage chefs to look to the future and adapt to a
changing world. I’m not saying it’s easy. It’s a lot of work.
But participating is part of how you take responsibility for
your own success. You have a chance to talk about who you
are and what you do. Take advantage of it.
Q
I’ve built a system for how this works, and you don’t
have to be my client to see the road map I lay out. Go to
my website [ restaurantintelligenceagency.com]. See the
information we’ve collected from chefs. Answer the same
questions. Copy my ideas. It’s okay with me. In this new
world, it’s all about sharing.
LAURA TAXEL IS A CLEVELAND-BASED JOURNALIST AND AUTHOR WHO WRITES ABOUT FOOD,
CHEFS AND THE RES TAURANT BUSINESS FOR CONSUMER AND TRADE PUBLICATIONS.
Social media maxims
• Be genuine.
• Find your own voice.
• Don’t outsource.
• Stay focused on what’s good for
your business and enhances
your brand.
• Communicate, share, tell
stories; don’t sell.
• It’s always about dialogue and
exchange.
• Engage with others through
comments and replies.
• Respond thoughtfully and
politely to issues about a dining
experience raised online.
• Feed the beast: Connecting with
people via Twitter, Facebook
and other sites must become
part of your daily routine.
