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 The Year of Social and Email
Quick show of hands: How many of you restaurateurs were combining your email and social media marketing efforts at the start of 2010? Probably not a lot given the lack of tools to truly make email and social complementary, but as we enter 2011 there are many ways you can use email marketing to power your social media efforts and vice versa.
We've always advised our restaurant customers to make their emails two-way communication vehicles rather than just talking at recipients, but social media integration takes this feedback cycle to a new level by giving subscribers new ways to endorse your content and connect with your establishment. Now you can start a conversation in an email message and have it continue among subscribers and fans on your restaurant's Facebook Page. In addition, the integration of social media and email makes it easier to extend your content beyond your contact list when subscribers share your messages with their social circle, allowing you to find prospective diners more quickly.
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 The Boris Diet for Business Growth
So many businesses are now looking to trim off a little fat this year. We all look to the little things that we are spending money on to see if it fits in this year's budget. I have a small idea that I think will work best to trim your marketing down, cut spending and increase sales. If you are serious about resolutions, then read on.
More and more business are flocking to e-marketing to cut the cost of direct mail, magazine ads, bundled mail and other vehicles that may drive traffic. I have a question for your marketing department, "How are you measuring the success of each marketing and sales tactic?" |
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 Knocking at the Door
A new year brings new opportunities. The challenge is anticipating what lies ahead.
According to restaurant operators and industry observers, the answer is better times. While many of the challenges of 2010 will linger, prognosticators see the economic dark clouds further parting, giving way to sunnier prospects for business.
"It's clear 2011 is shaping up to be a better year for the industry," said Bonnie Riggs, restaurant industry analyst for research firm The NPD Group.
Most notably, the traffic declines seen at U.S. restaurants for the past two years have halted. Traffic was flat for the period from July through September, indicating a turning point, Riggs said.
In 2011, NPD predicts restaurant traffic will grow at a rate of about 1 percent per quarter, she added. "We have challenges, but the worst of it is over," she said.
Bright spots that emerged in 2010 are expected to shine again in the new year, said Riggs. Among them, continuing growth in breakfast and snack sales, as well as a return of families with kids to restaurants.
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Greasing Up and Pouring Out: Hidden Ways to Cut Costs 
For the past two years, we've heard it all day-every day: "In these tough times", "cost-cutting", "cutting back", "recession". These are phrases that inspire dread to even the most financially secure business, and, as a result, more businesses than ever before are trying to cut costs.
When the GRA performs an environmental assessment on a restaurant seeking Certification, we look at more than whether or not one form of lighting is better than another; we look at which form is best for your restaurant, your guests, and your balance sheet. We believe sustainable practices cannot be sustainable if the cost is prohibitive or the result is undesirable.
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At Sysco iCare , we've done
our homework, so you don't have to. iCare partners are Sysco approved and
uphold the highest service levels, quality standards and performance guarantees
of anyone in the industry.
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