Olivier Blanchard Basics Of Social Media Roi

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Olivier Blanchard Basics Of Social Media Roi

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Wildflower Bread Company's Fall Menu Preview

Written by Dana Arnold, Phoenix TasteCasting Co-Captain

It was serendipity that seven of us gathered on what felt like the first cool evening in Arizona to experience the new fall menu items at Wildflower Bread Company. Louis Basile, the founder and president of The Wildflower, greeted us to give is the background of the restaurant and the food. His passion was contagious for The Wildflower’s commitment to quality ingredients, good value and a great focus on the customer experience.

Wildflower Bread Company is an Arizona-based company with nine locations in the state. Our tasting location was at the Arcadia store at 44th and Indian School. Simple, clean and welcoming describes the décor with splashes of fun such as the blown glass flower chandelier that is a showpiece in the restaurant.

Louis started the company because he recognized a need in the Phoenix market for good bread and sandwiches. His concept grew from there into a full menu with breakfast, lunch, dinner and catering. Another Wildflower tenet? Affordability. Now that’s something we could sink our teeth into… and did we!

Our tasting adventure began with the Apple Streusel Pancakes. Made using Wildflower Signature Pancakes, they were packed with real chunks of apple, pecans, streusel, and currants and were served with sweet creamy butter and caramel-praline syrup. The syrup alone solicited rave reviews of “this should be a drink on the menu” and “I could bathe in this syrup!” The pancake texture was perfectly moist.

Fiery Butternut Squash Salad was next on the list. Showcasing a great autumn ingredient – butternut squash – it had a slow heat that was cooled by the sweet maple glaze. The squash was served on field greens and complemented by gorgonzola, dried sweet corn and spicy pecans with cranberry-balsamic vinaigrette. Yum!

Our third tasting was the Turkey & Cranberry Walnut Stuffing Sandwich. This may sound like an afterthought with Thanksgiving leftovers, but if that’s the case – we’d roast a turkey every weekend to get these ingredients. The depth of flavor from each of the ingredients alone make this sandwich a showstopper (and filling).

Next up was the Butternut Squash Ravioli, topped with a roasted walnut cream sauce and nutmeg. If this doesn’t warm you up inside, nothing will. Served with (our opinion) the Valley’s best garlic bread, the ravioli pockets were filled with a tender butternut squash and topped with a perfectly-seasoned creamy sauce. Amazing!

We were also lucky enough to experience their new drink for fall – a Mayan Chai Latte. Served hot or iced, ours came warm. Chai, milk, spiced chocolate syrup (think warm heat in the back of the throat) and anise made this a drink you wanted to complement fuzzy socks and a good book.

A trio of desserts was the last stop on our dining adventure. Pumpkin Pie, Roasted Nut Pie and Pumpkin Cheesecake. Although everyone groaned about not having any room left in their bellies, there were still ooh’s and aah’s heard around the table. Each pie had its own stand-out qualities that would make it the perfect ending to any meal at The Wildflower. Many of us planned to place an order for one for our upcoming holiday parties.

We were sent home bearing gifts of holiday breads including Pumpkin Cinnamon bread, Cranberry Walnut bread and a Stuffing Loaf, reminding us of the reason Wildflower Bread Company was created in the first place.

Fun Tidbits
- Free wi-fi at all locations
- Every loaf of bread takes three days to make
- Several items are packaged and sold online and at the store such as the pancake mix and marinara with meatballs
- The Wildflower gives back! 10% of every baguette sale helps schools that serve underprivileged children
- Some locations give cute lotion samples away in the women’s bathroom

Colorful Presentations by The Herb Box

Written by Alana Golob - Phoenix TasteCaster

The Herb Box, lead by culinary masters, Susan Wilcox and Chef Becky Windles, may be hands down, one of the best restaurants in the Valley. Using only the freshest ingredients, the menu is filled with a spectrum of delicious entrees and appetizers—all with colorful and thoughtful presentations.

We were thrilled to have had the opportunity to host our TasteCasting event at The Herb Box in September. We arrived at the DC Ranch location, to find our table on the stunning patio decorated with fresh flowers and an assortment of wine. The first appetizer severed was Cilantro Lime Crab Dip with crispy and sweet plantain chips. The server shared with us that the secret ingredient behind the delicious dip is coconut oil. Yum!

The Courses
It was then time for our first course, which was the Thai Marinated Baby Back Ribs. These tender ribs are packed with flavor and the perfect blend of spice and sweetness. The ribs were accompanied with an apple and frisee slaw with dried cranberries, swiss cheese and toasted cashew—out of this world.

The next course was both colorful and delicious, the Butternut Squash and Corn Enchilada’s. These exceptional enchiladas were recently voted “Best Vegetarian Dish” according to Phoenix Magazine’s “Best of” issue. The crowd pleaser definitely deserves all the recognition it receives.

Last but not least, our next course was the Crisp Wild Caught Salmon Cakes served with roasted balsamic beets, mache salad, grilled lemon and a drizzle of tzatziki. The Salmon Cakes were both fresh and light and were perfectly accented by the sweet flavors of the roasted beets.

Just when we thought we’d died and gone to heaven, we were presented with the grand finale…. desert! The server brought out a sampling of Honey Pistachio Ice Cream Sandwiches, Warm Apple Bread Pudding and Guinness Chocolate Cake—which by the way, is a combination of life’s two greatest ingredients! Our favorite dessert was a tie between the Guinness Chocolate Cake and the Ice Cream Sandwiches.

The Ambiance
The décor of The Herb Box only further accents the inventive and colorful menu. The eccentric design elements include exposed brick walls, colorful wall coverings, spacious patio, indoor/outdoor bar, oversized chandeliers and European market setting which offers freshly prepared meals and an assortment of pastries, for those on the go.

I assure you, our team walked away from dinner as, “Herb Box Junkies,” and will be back for more! We highly recommend visiting The Herb Box, whether it’s brunch, lunch or dinner and don’t forget what they are famous for, catering! They also have an amazing happy hour, that’s worth checking out. For more information about The Herb Box or follow them on Twitter: @TheHerbBox.


The Herb Box locations:
Agua Caliente Plaza: 6990 E. Shea, Suites 116-117, Scottsdale. 480.998.8355
Monday through Saturday 11 am – 4 pm

DC Ranch on Market Street: 20707 N. Pima Rd., Suites 140-145, Scottsdale. 480.289.6180
Monday through Saturday 11 am – 9ish. Saturday breakfast 8 – 11 am. Sunday brunch 8 am – 3ish

Preparing for TasteCasting Event at Wildflower Bread

I always look forward to our Phoenix TasteCasting events where we eat, tweet, retweet, blog about our experience, and share details about the food and ambiance with our social networks.
This week we are going to Wildflower Bread Company (www.wildflowerbread.com) to taste the fall menu. Rumor has it that we'll be sampling Butternut Squash Salad, Turkey Stuffing Sandwich and Apple Streusel Pancake to name a few.

Stay tuned....a mouth-watering blog insertion will follow in a few days.

Regions Bistro & Bar Hosted Phoenix TasteCasting Event

Regions Bistro & Bar
9343 E. Shea Blvd. Suite 100
Scottsdale, Arizona
(480) 657-2600
www.regionsbistro.com
Serving lunch and dinner daily

The team at Regions Bistro & Bar took us on a gastronomical adventure that had us talking about food we grew up with, places we’ve traveled, and our favorite cuisine.

To take you through our hour and half journey, we have to start at the beginning.

Walking into Regions you immediately notice a stylish, yet simplistic approach to design. The interior is natural and organic from the chocolate and green color palette to the wood grain leather seating. There is a sense of energy, without being overwhelming, kind of like a well-oiled machine with everything working in tandem. The best way to describe the look is “West Elm” and “Mediterranean meets California.”

Regions has taken a fresh approach to the menu – one that is both unique and inventive. They live in the American comfort food category …but with a contemporary interpretation. There is a set lunch and dinner menu, but each month there is a monthly focus. And an entire menu dedicated to this focus. We were lucky enough to experience the September feature….New Orleans!

Marcos Barreto, Executive Chef, took us through each dish, the region, ingredients, and thought behind each dish. Baretto comes from notable Arizona restaurants like Café Terra Cotta in Tucson, The Peaks at Pinnacle Peak, Hops! Bistro and Brewery and Uptown Restaurant and Brewery.

We started off with an appetizer from the New Orleans feature menu -- Crab Imperial. We conducted a showing of hands and this was one of our top picks. The menu is only available until September 30, so do yourself a favor and stop in for this little slice of heaven. Lump crab meat (real crab!), garlic, fresh lemon, in a béchamel sauce flambéed with sherry and a little cream in a puff pastry. A classic American dish. All we can say is decadent and full of flavor! I personally am going back for this one!

The second dish from the featured menu was Seafood Gumbo. Spicy, but not too spicy. With lump crab meat floating on top. To die for. Next, we had a traditional Clam Chowder, chock full of clams. Amazing.
Next came the Gorgonzola fries…need I say more. Chunks of gorgonzola atop a mound of fancy fries.

Then we had the American Chop Salad from the lunch menu. Chopped greens, bacon, goat cheese, cucumber with their own balsamic vinegar dressing. Flavor abounds this salad.

Just when we thought we were near the end, it was just the beginning. Out came the Ponchartrain. If you’ve ever been to New Orleans, you know the dish. Fried catfish, sautéed shrimp topped with the Ponchartrain sauce. A show of hands said this was in our top 5 favorite items of the day. Chef Barreto hand delivered the Meatloaf Sandwich and said, “Enjoy, this is one of my personal favorites.” Now we see why. Think stacked meatloaf sandwich that is as appealing to the eye as it is to the mouth. Thick bread, meatloaf, mashed potatoes, topped with gravy and onion rings. BIG onion rings.

And the glorious Mac N Cheese showed up. Three gooey cheeses (gruyere, cheddar and American cheese) topped with crunchy bread crumbs (and probably a little butter). Heaven. Shear heaven. You can even order it topped with lump crab, shrimp, or chicken.

And last, but certainly not least in our feast (hey, that rhymes), was the Chicken Pontalba from the New Orleans menu. A regional classic named for Baroness Pontalba, who came to the Big Easy in the 1700’s. A grilled hash of potatoes, onion and mushroom, topped with poached chicken breast topped with Béarnaise sauce.

At this stage, a pair of elastic pants would have been a good idea. Even though we were stuffed, we had to find room for the three desserts. First off, Chocolate Truffle Cake with Raspberry Coulis topped with fresh berries. The praline crust was an unexpected sweet surprise. Then came the Sweet Potato Pecan Pie- sweet but not too sweet. I hope they have this into the fall –reminded us of Thanksgiving time. And the final confection…a New Orleans icon….Beignets with espresso en glasse!

Our great nation is rich in history and tradition. Food is tied to memories. And this restaurant gets it. They promise to feature regional favorites, recipes and entrees passed down from generation to generation, and they will do it with style and grace. Want to share a regional favorite to be featured on an upcoming menu? Visit www.regionsbistro.com and share your ideas.

This chef-driven concept is a showstopper --from the flavor profiles, generous portions, educated staff, and reasonable prices. Whether you live in the area, are conducting business with clients, or are visiting our great state, you’ll be satisfied, happy and full with a visit to Regions.

The are opening a second location in the fall in Tempe.
640 S. Mill Ave
Tempe, Arizona

Some notable offerings:
Children 5 and under eat free with the purchase of an adult entrée.
Happy Hour appetizer specials and drink specials. Am very interested in trying the martinis like “The Face Lift”, “The Pomegranatini” and “The Rodeo Drive.”

We graciously thank the staff of Regions – what a great way to start off the week!

Between now and September 30, ask for the TasteCasting Special! Free appetizer, dessert OR bottle of wine with the purchase of an entree. Limit 2/table.All of our senses were filled at today’s Phoenix TasteCasting!

Phoenix Restaurants -- This is your chance to learn about Going Green - for free!

WASTE WISE FORUM
Greenbuild is a critical, catalyzing opportunity to engage the Phoenix hospitality community in sustainable practices. More and more events are seeking destinations that offer 'green' services and requiring vendors to comply with best practices. Using the example of Greenbuild and other green events, we intend to show local operators why and how they can capitalize on the cost savings and competitive benefits presented by improving waste management practices. Although we recognize there are many relevant environmental issues to address, waste management is a specific issue that has emerged as an immediate opportunity for improvement that presents significant cost and environmental benefits.

The seminar is intended to benefit Greenbuild organizers and attendees by providing assistance to local operators to meet event guidelines, while also tooling up local operators to leave a legacy of stronger recycling and composting programs in the community. This will enhance community sustainability, better position the destination for green events and introduce cost savings for hospitality businesses.

Panel to discuss:
1. Business Case for improved waste management by hotels & restaurants
2. Practical implementation tips for operators to help them prepare for 'green' events such as Greenbuild, including sharing lessons learned by local hospitality operators.
3. Basic waste management terminology
4. New Technologies and local resources for improving waste management in Phoenix
5. Q & A time from panel & participants

WHO:
Panel to include:
· Laura Burgis, Burgis Envirolutions
· Mark Wallace, Aramark Phoenix Convention Center
· Quintin Eason, Sustainably Yours

Sponsors:
· USGBC AZ chapter
· Phoenix Downtown Partnership
· Phoenix Convention & Visitors Bureau
· Scottsdale Convention & Visitors Bureau
· Tempe Convention & Visitors Bureau
· Local First
· Phoenix Green Chamber of Commerce
· Green Meeting Industry Council, Arizona Chapter


Target Audience:
· Hotels
· Restaurants

WHEN:
Thursday, September 17, 2009
2 -3 pm

WHERE:
Phoenix Convention Center
Downtown Phoenix

Questions or RSVP to Amy Stephens amy@stephensid.com
RSVP by Tuesday September 15, 5 pm

Chevy is 'takin' it to the streets"...literally

A dear friend of mine, who is a local store marketing genius for a national restaurant brand, shared the following story. I had to pass it along to illustrate this integrated product launch.

Here is the story (paraphrased by the author):
While traveling for business in California, a gentleman was accosted by a street team of kids giving him a free shirt that read "whatis230.com. He asked the team what it meant. They said they didn't know either, but to check out the website on August 12.
Check out the link below for the answer to "whatis230.com".

This industry, that once relied upon huge TV budgets, is weaving an LSM-styled approach into a national campaign.

Thank you my friend for sharing this story!

http://www.chevrolet.com/pages/open/default/future/volt.do?cid=Whatis230_2009-08-11

All Things Chocolate at Avalon Restaurant

Avalon Restaurant, in Scottsdale, Arizona invites you to a sweet tasting and wine pairing.

Executive Chef Travis Watson will lead you through a three-course chocolate and wine pairing on Friday, August 21 beginning at 8:30 PM. The chocolate and wine pairing will focus on the making, molding and tempering of chocolate. Chef will also reveal the processes pastry chefs use to prepare the finest chocolates and pastries, and how to choose the right chocolate. But mostly, this class is an excuse for chocolate lovers to get together and share some great desserts and wine.

First Course: White Chocolate Petit Four
Second Course: Milk Chocolate Truffles
Third Course: Dark Chocolate Plated Desert

To make your reservation, please call (480) 656-0010. Fee is $23 per person plus tax and gratuity. This exclusive event is limited to 25 guests.

NYPD Pizza Hosted Phoenix's First TasteCasting

Phoenix TasteCasting’s first tasting took place at NYPD Pizza last night. What a great inaugural spot for meeting new people, experiencing a bit of New York, and eating and eating and eating!

If you’re from New York, and homesick for an authentic Brooklyn-style pizza experience, then drive to NYPD Pizza tonight for your fix. Not from New York, then do yourself a favor and transform yourself out of the Arizona heat and into a neighborhood pizza place with tons of pizzazz.

Our Host
Nikki West, the Director of Operations, was a gracious host. She pulled up a chair, had dinner with us and shared great stories about the restaurant with each course.
The pizza dough is made with New York filtered water. They swear it makes a difference. We agree.

And they serve New York filtered water to guests.

Every pizza is hand tossed the old fashioned way and baked in an old fashioned stone oven.
The marinara sauce is Greg Ziegler’s mother’s recipe. And rumor has it that she routinely checks in with the restaurants to make sure they are making it the right way. Now that’s quality control.


The Feast
And what a feast it was! We started off with Garlic Knots that are brushed with garlic, sesame and Romano cheese and baked with that delectable homemade marina sauce on the side. If I knew there was so much food coming, I would have limited myself to one. But I’m a sucker for fresh baked warm bread.

Then came the wings. We had two kinds – Honey BBQ Wings and Upstate Style Wings. My husband’s family is from Buffalo New York, so as you can imagine, there are many discussions about wings and sauce around our house. I asked Nikki if they use Frank’s Hot Sauce (since the New Yorkers in my life are die-hard fans of Frank’s Hot Sauce). NYPD makes their own sauce (no bottles and cans for these folks). And dare I say…their sauce might have been even better than Frank’s! We were served the medium sauce – but I’m going back for the Hell’s Kitchen version.
While I’m a purist when it comes to wing sauce, the Honey BBQ wings were great. Think BBQ sauce and honey. They were great.

And then came the salad. We had two kinds – the Chelsea and Antipasto.
The Chelsea had sun dried tomatoes, gorgonzola cheese, sliced almonds, bacon, tomatoes and cucumbers topped with their own dressing, which is a combo of house vinaigrette and ranch dressing. Heaven help me. Again, if I knew there was so much food coming I would’ve had just a little sample.

The tossed Antipasto was seriously the best I’ve ever had. Maybe it was the marinade. We were served a huge portion of this salad -- loads of marinated vegetables like mushrooms, pepperocinis, tomatoes, onion.

And then came the pizza. We had the Brooklyn Family pizza with pepperoni, sausage and fresh basil and the Pizza Blanca (a white pie) with olive oil, crushed garlic, ricotta, mozzarella and Roma tomatoes. At first, I tried to be all prim and proper and use a fork and knife. Maybe it was the music or possibly the NY water in the crust, but I said, “Fagetta ‘bought it” (to myself of course) and picked up my slice, folded it and indulged. Now that’s the way pizza should be eaten.

And the feast continued. Calzones were served. The Al Capone was filled with sausage, pepperoni, onions and a cheesy gooey combination of seasoned ricotta cheese and mozzarella. And that heavenly homemade marina was served on the side. Just when I thought I would burst, we had traditional

baked New York Ziti with sliced meatballs.

The meatballs were a huge hit with the group.

Now, we’ve slipped into a food coma – a happy, blissful place. And then came the San Gennaro Zeppolis. These fried little nuggets of tasty pizza dough are topped with powdered sugar and served with Chocolate and Raspberry dipping sauces. We ohhh’d, we ahhhh’d.

I’m going back for these!

As were getting ready to leave, a couple (Debbie and Bill) came up to our table and shared a story. They were celebrating their 1-year wedding anniversary because their first date was at NYPD. Debbie went on the say that Bill had just gotten out of a comma due to a serious bike accident. So this evening was special for them on a lot of levels. A sweet ending to our evening.

From the exposed brick on the wall, to the Sinatra music in the background, for a brief time we left Arizona and were sitting at a neighborhood restaurant among friends indulging in wings, pasta, and pizza and telling stories.

Thank you NYPD for inviting us in and treating us like family.

Locations/Hours of Operation for the ten Phoenix locations:
Sun-Thur:11-9:30Fri-Sat:11-10

Some places deliver – check them out on line at http://www.aznypdpizza.com/ or follow them on Twitter: @NYPD_Pizza or

on Facebook: NewYorkPizza Department

Let's make Cliff Castle Casino #1 Again

We’d love to see Cliff Castle Casino voted #1 for the 11th year in row.
Visit http://rankingaz.azbigmedia.com/index.php. Select the category Tourism, select the category Casino, then select Cliff Castle Casino.

Thanks for voting!

Create Your Own Channel on YouTube

Avalon Restaurant in Scottsdale is using their own YouTube channel to segments, appearances, and special events. They are even producing their own short, informational videos on cooking tips and classes featuring Executive Chef Travis Watson.
Here is a sample of a branded page. With a flip video (or some digital hand-held) and some creativity, your own channel is just a click away.

http://www.youtube.com/Avalon85257

Get One on One Time with a Culinary Master

Avalon Restaurant presents:

Grilling Essentials – a journey through the art of gourmet grilling
Tuesday, July 21 from 7:30 – 9:30 PM

Sit back, relax and spend an evening under stars with Executive Chef Travis Watson for a private grilling class and wine pairing. Whether you’re a savvy cook or a weekend grillmaster, you will learn what it takes to prepare a sophisticated barbeque that can be replicated at home.

The class takes place on Tuesday, July 21 from 7:30 – 9:30 PM al fresco style on the patio.

To make your reservation, please call (480) 656-0010.

Fee is $39 per person plus tax and gratuity and you will receive:

A three course meal
Wine pairing with each course
Recipes for each dish

This exclusive event is limited to 25 guests.


First Course

Grilled hearts of romaine Caesar salad with preserved lemons and Parmesan crisps

Second Course

Grilled venison tenderloin with charred tomato and sweet corn gazpacho with leek and mascarpone fondue

Dessert Course

Grilled California tree fruits with crème fraiche gelato, balsamic reduction and

crunchy pistachio toffee

http://www.avalon-scottsdale.com/

7707 E. McDowell /On the SE corner of McDowell and 77th Street

Free Mocha Mondays

McDonald's wants to win the coffee war -- and they are doing through massive sampling at the store level. Read on... and BTW...free mocha on Monday's at McDonald's....mmmmmmm.

http://articles.moneycentral.msn.com/SmartSpending/mondays-free-mcdonalds-coffee.aspx?GT1=33009

Brands are strengthened by employees having a voice online

BBQ Chain Smokey Bones Turns Staff Into Hosts of Web Communities With Thousands of Followers. Visit: http://adage.com/digital/article?article_id=137595

Etiquette for Displaying the U.S. Flag

With Independence Day around the corner, we thought it would be appropriate, and helpful, to share etiquette tips for displaying Old Glory outside your restaurant, corporate office or at home.

1. Two or more flags displayed on one pole - The U.S. Flag should always be at the top of the pole, in position of honor. So if you are displaying a flag for a club, organization, or city flag from the same pole, they should be below the U.S. Flag.



2. Displaying the U.S. Flag against a window or wall - The blue field (also called union) of a flag, should always be to the viewer's left.



3. Multiple Flags on Multiple Poles - The U.S. flag should be placed to the extreme left as the flags are most frequently viewed. This is the position of honor.



4. U.S. Flag flying with flags from other nations - Each flag should be the same size and displayed at the same height.



5. Flying at Half-staff - Half the distance from the top to the bottom of the flag pole. If more than one flag is flying, measure the length from the top of the first flag to the bottom of the last. Align the center point of the flag group with the center point of the pole. If your flag is mounted on a wall and cannot be flown at half-mast, it is appropriate to tie a black mourning ribbon above the flag.

Below are flag flying holidays for the remainder of 2009:

Independence Day - July 4

Labor Day - first Monday in September

Patriot Day - (fly at half staff)- September 11

Columbus Day- Second Monday in October

Navy Day - October 27

Marine Corps Day - November 10

Veterans Day - November 11

Thanksgiving Day - Fourth Thursday in November

Pearl Harbor Day Remembrance Day (half staff) - December 7

Christmas Day - December 25

I Blankin' Love This Video

Products are built in factories. Brands are built in the minds of consumers. Enjoy this short video on the power of the relationship between brand and consumer.

http://www.youtube.com/watch?v=aaJu89iyEhw

Looking for TasteCasters in the Phoenix Market

Let's Eat and Tweet!

TasteCasting is a growing team of socially networked, and social media savvy people that establishments invite to attend a complimentary tasting. In exchange the TasteCasting team broadcasts to their collective network of friends, followers, and linked connections using Twitter, Facebook, LinkedIn, Youtube, WordPress, Flickr, and more. The cameras, Flip video, camcorders, smartphones and more tell a complete store about the establishments menu, the taste, small, the recipes, ingredients, the specials, history and overall experience.

Do you live in the Phoenix metro area and have at least 250 contacts in your social network? Want to eat, tweet, and retweet? If so, find and more about TastCasting by visiting http://www.tastecasting.com/. To sign up as a TasteCasting member visit www.tastecasting.com/reviews/create-a-team. Simply fill out the fields and we’ll get in contact with you. Our first tasting to take place in July.

Tips on Successful Cross Promotion

Summer is a good time to execute a collaborative effort between you and another business or organization on a cross promotion. If you are a upscale restaurant consider partnering with a boutique who wants to produce a fashion show in your lounge. If you are a fast casual concept with fundraising programs available, consider reaching out to a local non profit for a fundraising night this summer. The purpose for both entities should be; a) tapping into each other's core customer base and making a personal connection, and b) for the purpose of providing value to each other's customers.
To get started, identify retail businesses that are non-competitive to your product or service and who share a similar customer base as you.

Here are some tips on implementing a successful cross promotion:

1. Promote the event at each of your business through small signage inside the four walls or small cards.


2. Each partner should commit to posting the event on Twitter, Facebook fan page, Yelp, e-mail database, and your website beginning 3 weeks prior to the event.


3. If budget allows, share ad space in your community newspaper. Or better yet, if there is a social page that pre-promotes events, write the reporter well in advance.


4. If the event is off-site, give out samples of your food. And hand out a special offer bouncing people back into your restaurant within a 2 week period.


5. Host a drawing for dinner for four. This will allow you to capture names to add to your social network and database. Most importantly, you can begin a real dialogue with new customers.

The success of a cross promotion is all in the execution; from pre-promotion to the night of the event to post stories. Take digital video of your event and post on YouTube, write about the night on Twitter the next day, post photos on your Facebook fan page, and send an e-mail to all in attendance thank them for participating.

Give local employees an extra bonus on payday

Employees working at a corporation near your restaurant are a primary target for building sales. How do you market to them when they are at work?
The one peice of documentation you know they will see is their paycheck. Connect with them personally by offering a special offer placed in their paycheck envelope. Here is how to get this program up and running:

1. Contact the accounting or payroll department. The best case scenario would be to have your offer inserted at least one time per quarter.


2. If paycheck stuffers are not an option, consider sampling to employees on site. Your food is the best marketing tool there is!


3. Flyers in employees mailboxes.


4. Ask if there is an employee communication peice - maybe an online newsletter or something that is sent out. Find out if you could write an article or place ad.


5. Can't get in the front door due to security or front desk person who is unwillig to work with you? Ask your loyal customers if they could take flyers back to their office and insert in everyone's mailbox for you. Buy them lunch as a thank you.

Focus on reaching 15 companies each quarter with 50 employees (or more). That's reaching 3,000 potential customers a year.

Once you see a new face (with the coupon or offer) invite them to join you on Twitter, Facebook, Linked In, read your blog, etc. Begin to build a lasting and profitable relationship.

Twitter - the only start up cost is time

Indpendents can be on the same playing field as "big guys", thanks to Twitter. This recent article in Ad Age highlights 5 tips for local businesses looking to use Twitter.
Tweet away my friends.
http://adage.com/digital/article?article_id=136662

Part of your marketing mix should include community outreach

In addition to social media, face-to-face marketing should still be part of new client acquisition. Here are some ideas to leverage National Bike Month (every May) for businesses that target fitness-friendly consumers.

1. Work with your local police department on bicycle safety. Invite the department to host a workshop for families at your business. Pre-promote via your Face book page, e-mail database, in-store, through your community newspaper, etc.



2. Co-partner wtih a local bicycle shop and bicycle associations on celebrating the month. Offer customers of the bike shop and members of the organization a discount at your place of business for the entire month.



3. Co-partner with a local bike shop to give away a bicycle at your business. Have customers register all month long and do a random drawing to award one person. Ask the bike shop to put posters up in-store and e-mail their database to promote the drawing at your business.
   

Overall, make it month of fun and fitness if it makes sense for your brand.

Cannibalization or Smart Marketing

Yesterday, I was doing my thing, uncovering customer insights for a national food franchise. And I was visiting with a regular guest. And when I say regular, I mean super regular. He dines 5 times a week, 2 times a day at this franchise location. With a ticket average of $8.10 he spends approximately $80 a week, or $324 a month, at this fast-casual concept. Needless to say, he is a gem!
I noticed that he had a frequency card in his hand. I asked about it and he said that he received the card from the employees. It was actually a frequency card for students designed to encourage students from the local university to dine at various restaurants. So the staff decided to hand them out to regulars vs. handing them out to students. And it was a killer offer...50% off. Back to the regular customer. So for the next 6 months, this guy will spend a total of $972 with the restaurant vs. $1,944. And the kicker...he said he would still go two times a day whether he had a coupon or not.
I am all for rewarding frequent guests. For a guy that comes in that often, the owner should buy his lunch every once in a while. But is the relationship with the customer worth it? With food, paper and labor at 50%, and a 50% reduction in price, there is not profit, and no loss on this deal.

What do you think...cannibalization or smart marketing?

5 Marketing Myths Worth Testing

Thank you American Express Open Forum for providing another insightful article to make us all think.

http://blogs.openforum.com/2009/04/15/5-marketing-myths-worth-testing/?campaignid=OF2_ola_sb

Connect with Customers in April

Ignite your imagination this month. Here are some ideas to consider for implementation.

April is International Customer Loyalty Month. Consider the following tactics:

• Honor your customers hosting specials this month and communicate this through Twitter, Constant Contact or your company Face Book page.
• Personally get to know customers. Ask them, "would you like to see us doing.?" Be prepared to act on some of the suggestions to your customers know you are listening. Don't be afraid to personally call or talk with your customers. Their insights are invaluable.
• Host a customer appreciation week with added value offers and special promotions

April is Physical Awareness Month.

• Implement a cross promotion with a gym, fitness center or yoga studio. Create a card or flyer with menu items that are healthful and ask the gym to give them to members. Include a special offer just for their gym - members can show their membership card and receive this special offer during April only.
• In return, allow the fitness center to have cards or flyers at your restaurant or business.
• Team up with a nutritionist - have your chef and nutritionist offer a healthful cooking class one night at your restaurant.

April is Stress Awareness Month.

• Have fun with this one. Relieve stress at (insert your restaurant here). Attend a stress free happy hour. Promote your happy hour events in house, Twitter it, put it on your Face Book page, and send out to your database and ask them to forward it to their friends.

Have fun this month. And we'll keep the ideas coming.

Chicago Hot Spot is all a buzz

Building buzz -- that's the name of the game. Whether you are opening a new spot, celebrating your restaurant's anniversary or in need of inspiration, check out the Q & A with Chicago's Billy Dec.

http://http://www.rimag.com/article/CA6645155.html

Focus on Devoted Customers

In blogs, articles and podcasts, we (at Spinning Plate) talk a lot about current, loyal customers and the assortment of tactics to get this group to talk about you, visit more, spend more, and elevate the way they think about your restaurant and how it applies to their lives. And what’s interesting is we continue to get requests for concepting strategies and tactics targeting new users. We’ve never met a prospect that asked, “Could you help us increase the relationship we have with current guests?”

Please understand….getting new clients is absolutely a vital component to increasing the baseline number of customers. But we hope you consider loyalty programs, calendar marketing, and value-based programs after absorbing the following numbers.

This appeared in the American Express Briefing publication on line:

“Our research confirms the importance of repeat customers to tableservice restaurants – in family dining, they account for 75% of sales; in fine dining for 60% of sales.”
You read that right…in family dining loyal customers account for 75% of sales! That’s huge!

Here are 6 simple ideas for reaching out the people who already love you.

Thank them for their business. Literally. If you see them on a regular basis, go over to their table, ask if you could sit for a minute while they are waiting for their food and talk with them for a few minutes. It makes a guest feel so good when a manager or owner acknowledges them. And it will make them feel especially good to know that you notice.

Send a handwritten thank you note. When’s the last time you personally received a handwritten note from a retailer? Exactly.

Give them a free entrée certificate to use at a later date. Let them know you’ll buy one entrée when they bring a friend or two in to eat with them.

Offer them something special – something that is not available to the general public. Through your monthly e-mail or newsletter program, offer this loyal group a buy-one-get-one free entrée on a slower night.

Offer a loyalty program – but on a limited basis only. And for a limited time only. Give out a loyalty card (whether it’s points or a frequency card) to certain loyal guests. Maybe you limit it to 50 people. But keep it at the restaurant for them so they don’t have to give it you each time they’re in. For example, if they bring a client to lunch, they automatically get rewarded. They don’t have to whip out a card in front of their client.

If they are an A-lister (meaning if they come in at least twice a week) pick up their lunch or dinner. You only need to do this once a year. For the cost of a new customer, this authentic, generous gesture will go a long, long way.

Take care of those who have taken care of you.

Be Proud

This video is for anyone who has worked in the front-of-the-house, back-of-the-house, at the counter, as a cook, a vendor, supplier, manager, or owner of a restaurant. In tough times, it’s hard to see the forest through the trees. But remind yourselves that you are part of a powerful, vibrant industry – one to be proud of. Thank you to the National Restaurant Association for this video. Enjoy. http://www.restaurant.org/aboutus/video/index.cfm