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 What are Your Customers and Competitors Buzzing About?
6 things to listen for on social media
It's so important to actively listen to what's being said about your business, wherever your customers may be talking. You should ask for customer feedback via online surveys, in your email newsletters, on Twitter and Facebook, by using Facebook's Questions feature. Free tools and services such as NutshellMail, Google Alerts, and HootSuite let you aggregate and track your social media activity, so you can see and hear what customers and industry colleagues are buzzing about.
Of course, there's a tidal wave of information churning through social media. Some of it is relevant to you, but much of it is noise. So what exactly should you be listening for? Filter what you're "hearing" into these six buckets.
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Enhanced Social Media Coupons Allow for Controlled Distribution
Like many young, growing brands, 13-unit Garbanzo Mediterranean Grill wanted to increase its Facebook "likes" and to create some buzz with a flashy offer. But it worried that a handful of coupons would get copied and shared to a point that would overload its system.
To maintain control over its buy-one-entree-get-one-free offer on Facebook and prevent unauthorized sharing and redemptions, Garbanzo employed an Enhanced Facebook Fan Only Offer, which features added security. The digital coupon could only be accessed once by a person who "liked" the brand on Facebook, and the printout included that fan's name and picture, plus a unique code to help Garbano track redemptions.
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 A Look at Restaurant Employment Trends
The latest People Report Workforce Index, a quarterly barometer of market pressures on restaurant employment, has risen to its highest level since the third quarter of 2007, meaning restaurant operators see a tougher environment ahead for recruitment and retention.
Data from the third quarter People Report Workforce Index, which surveys restaurant human resources departments and recruiters on the state of employment trends, shows continued industry job growth, but high levels of recruiting difficulty, a rise in vacancies and turnover are beginning to increase.
"The recruiters are the ones that are telling us it's getting tougher," Joni Doolin, founder of the People Report, said. "They are surfing through hundreds of applicants for positions, but they are telling us that it is becoming progressively more difficult to find the right people with the right skill set."
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The Art of the Spiel, Selling Sustainability in Guest Interactions
In a May 2010 Technomicsurvey of 500 people, 78% said that if the restaurant in which they worked became a Certified Green Restaurant®, they would be more excited to work there, and 79% of consumers also said they would more likely patronize a Certified Green Restaurant® over one that was not.... but the claims need to be specific and transparent. So knowing that, how does a restaurant capitalize on the motivations of its workforce and translate that into meaningful guest interactions?
From the initial reservation call to the end of the dining experience, there are multiple opportunities to communicate your sustainable practices to guests. For many, the best time to get up close and personal about your restaurant's mission is during the spiel, the first 3-5 minutes a server or support staff member has with their guests. A spiel can be as complicated as a full menu tour or as short as a greeting and daily special. The content is up to restaurant policies and the habits of the server.
Need some inspiration? Here are a few tricks of the trade to help you and your servers sell sustainability.
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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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