This post is for people who own or manage restaurants. What I’m about to say applies whether you have a five-star fine-dining restaurant, or a burger stand.<\/p>\n
1) If you have daily specials, and you are not posting them to Facebook and\/or Twitter, you are losing customers.<\/strong> What made me think to type this rant is that I just checked Facebook. I’m hungry and was trying to decide whether to eat at the Brass Door or Thai Bistro. Brass Door posted their Slider of the Day, a chorizo slider with spicy cucumber pickle and roasted red pepper mayo. That sounds yummy, so I’m off to the Brass Door as soon as I hit Publish.<\/p>\n One more thing: Google+ does not have business pages, but as soon as they become available, you should sign up for one and post your specials there too.<\/p>\n 2) If you do not have your menu posted somewhere online, you are losing customers.<\/strong> I like to look at menus and think about what I want before I go to a restaurant. If I can’t see your menu, I’m denied the opportunity to get excited about your food and make the decision to come in. It doesn’t have to be anything fancy. Honestly, I don’t care if it’s a plain text file; I just want to know what you have to eat. (Posting the hours you’re open would probably be good too.) You can find a place that offers free hosting if you don’t want to pay for a website. Or, you can use a service like Mark’s Menus<\/a> that lets you upload your menu for free.<\/p>\n There’s no reason to pass up these free\/cheap ways to connect with your customers. It amazes me how many restaurants don’t take advantage of the web and social media, when doing so is so easy.<\/p>\n One last reload of Facebook before I go out… one of my Facebook friends just posted, “Can’t wait to hear some karaoke tonight!” I think I just threw up in my mouth a little. Plans for tonight are TBD, but it definitely won’t be karaoke, this Saturday or any Saturday.<\/p>\n Okay, I’ll budge a little… if Memphis receives at least 2″ of snowfall by 10 PM tonight, I’ll go to karaoke.<\/p>\n Off to eat lunch. My mouth is watering at the thought of those chorizo burger sliders.<\/p>\n","protected":false},"excerpt":{"rendered":" This post is for people who own or manage restaurants. What I’m about to say applies whether you have a five-star fine-dining restaurant, or a burger stand. 1) If you have daily specials, and you are not posting them to Facebook and\/or Twitter, you are losing customers. What made me think to type this rant … Continue reading “A quick restaurant rant”<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/posts\/10410"}],"collection":[{"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/comments?post=10410"}],"version-history":[{"count":2,"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/posts\/10410\/revisions"}],"predecessor-version":[{"id":10412,"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/posts\/10410\/revisions\/10412"}],"wp:attachment":[{"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/media?parent=10410"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/categories?post=10410"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/tags?post=10410"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}