Facebook Discussion: Meaningful Discourse on Social Media for Restaurants

August 14, 2010

Here is an actual discussion that took place on Facebook. It is certainly an example of ‘”critical thinking”, questioning assumptions, and for the most part a very civil discourse on the benefits and deficits of Social Media to the restaurant community. The only parts that were not as civil as they should have been were mine and I apologize for those. In my defense I have been diagnosed with a rare but treatable condition known as “mad fingers” but hopefully I am well on my way to recovery.
My sincere appreciation to Taughnee and Steve for their input as well as there civility.
All comments are unedited with the exception of some spellchecking. I did remove an irrelevant post from the string that was really nothing more than somebody throwing profanity into the mix.

Mark Moreno
So many great points about guest interaction in your blog! Very well written as well!
  • http://servingsocial.com/your-service-staff-must-serve-social/
  • However:
    Way too early to proclaim foursquare as the Mayor of all things social media or yelp as a meaningful partner in the restaurant business. Both are working diligently to collect consumers of all businesses, not just restaurants. Both seem to be interested in collecting “eyeballs” for whatever purpose.
  • Here is an actual review from yelp “for an endless array of recreational possibilities. Get shitfaced and listen to bluegrass in Speedway Meadow. Watch lawn bowling at, well, the Lawn Bowling Green. Hop on the carousel” Golden Gate Park
  • As for foursquare, businesses give up some sort of benefit because Foursquare brought the patron to the business? Foursquare collects a few more dots on their map and the business essentially pays for it so foursquare can figure out their revenue model.
  • Essentially, there have been well run, well liked, and extremely successful restaurants long before this “social media” thing and those that execute well will be around long after some of these fads fade. Restaurants that make a conscious decision to ignore foursquare, yelp, and groupon may find that to be a very sound strategy. They are probably better served by building community in a platform that they can develop and control, i.e. Website, Blog, or both, and using a platform like a Facebook Fan “Like” page where they can collect reviews, listen, engage, and promote. Forget about “Mayor”, they could use their platforms to have Kings and Queens!
  • Social media, just like a sharp knife in the hands of a chef is a wonderful tool! The goal for the successful restaurant is to build their restaurants from the inside out and employ marketing strategies that build their brands.
    Serving Social can do a lot to help them focus on good sound marketing practices utilizing web and social.
  • Taughnee StoneThanks Mark! :)
    And, I could not agree more … it is my opinion that as far as mobile and hyper-local/geo-location technology/marketing is concerned — we’ve not yet seen “it”. Will Foursquare be a player a year from now? Two? Meh?
    We decided…ed to write about this Chili’s scenario because opened the door to speak about the fundamentals you are talking about: not what is hip and cool in the moment, but on sound fundamentals: good service (along with of course good food, appropriate price/location/atmosphere). And, how online and offline intersect and relate, and how absolutely important it is to invest in those fundamentals (e.g. staff training/empowerment) … why bother throwing money at social media if the customer experience is a total disconnect at the table?
    PS … Yelp, to me, is a player now (perhaps not always), if for no other reason than what currently happens in local search. My clients pay me to make sure their sites operate well in search, but Yelp and other directories/review sites often occupy a large portion of that space and can influence consumers. Thoughts?
  • Taughnee Stone ‎(It’s so hard to write long comments in this little box, I apologize for excessive use of the word “fundamentals” and for really poor grammar lol)August 3 at 1:26am
  • Mark Morenothoughts about yelp? not really any good ones.
  • I somewhat understand the whole SEO deal and how mentions and keywords promote prominence on the “web” but this whole local search thing tends to get a little overstated. I have a hard time believing that people make decisions on where to eat based solely on the local search.
  • “Kids, jump in the car we are all going out to eat. Jimmy you search yelp on your iPhone and Sally you search foursquare on your Droid. I will search my gps and we are going to find a really cool restaurant. Gee Golly Wow, I can hardly wait to get there so we can all check in on foursquare! Hey, we can even write some reviews while we are there. This is going to be a really fun time, Boy oh Boy, isn’t this just swell! don’t forget to buckle-up.”
  • As for consumers influencing consumers, that’s what we all called “word of mouth” long before there was a yelp. I think people are becoming increasingly skeptical of so called “reviews” from people that they don’t know or most importantly the people they don’t trust. Restaurants need to stay focused on building communities inside the restaurant, focus on the guest experience not all the noise online. There are ways to monitor what is being said online to gauge feedback and I would encourage restaurants to take a look. My recommendation is GuestPulse because it focuses on everything being said but in my words “boils it down” so that you can manage the noise.
  • Taughnee StoneGood points, Mark … lots of food for thought. I have a blog post idea simmering now. :-)
    I don’t think people make decisions as you described either. But, there is an argument that local search has replaced the yellow pages (where people surely made decisions, otherwise restaurants wouldn’t have taken up so much real estate) … so, viewing local search as the modern day yellow pages …
  • A more likely scenario where it might impact decision making is, “I’m hungry for Chinese takeout but I am not familiar with any good places that deliver …let me check Google, oh this one that comes up first has tons of reviews on urban spoon as being really great, let’s try them” … in the past, I might have made that decision based upon how big their ad was, whether they printed the menu in their ad, etc. But? I don’t use the yellow pages anymore, a lot of people don’t.
  • The number one reason why people visit a website is to get contact information. If I know I’m ordering from the China House, and I go to find their phone number in search, and a scathing review is the first thing I see … I may read that.
  • Or, when people travel and are setting their itineraries. The last vacation I took, I did extensive research on the restaurants in the area before I left – local search, review sites, etc.. I live in a tourist town, and I notice that a lot of the yelp reviews for restaurants are written by people who don’t even live here. If I don’t know anybody in the place I am traveling to, reading through Trip Advisor may be the best I’ve got to go on.
    I’m not trying to overstate the importance of local search, your points are totally valid …I agree with you that some people are growing skeptical of review sites (especially Yelp and all of the problems they’ve been dealing with) … and restaurants need to build communities from the inside out (absolutely!). Let’s say that people were *not* growing more skeptical of online reviews … having a strong community is the best way to manage reputation *anyway*.
  • Let’s just say I’m watching all of this evolve with a critical eye … and it is evolving, and I’m glad you are questioning it all as well.
  • The interesting thing about Yelp is that they have their own communities, trust is established between a “friend network” and there are different “badges of honor” meant to demonstrate to the casual user who is more trustworthy. And, there’s that whole facebook connect thing, Yelp reviews don’t just stay on yelp, they feed out to other social networks where real people are sending messages to people they *know*. That’s a true word of mouth scenario and very powerful … so this is why I don’t count out their potential influence at this time.
    Anyway thanks for the great chat, really helpful in thinking this all through! I’ll keep you posted if I turn this discussion into a blog post. :-)
    See More
    August 3 at 1:36pm · LikeUnlike
  • Mark MorenoTotally agree, Yellowpages are irrelevant! Really like your comments!
  • Now consider this, what if you could quickly search for what you want to eat when you want to eat it. Type in the word crab cakes and quickly see every restaurant within defined proximity that serves crab cakes, can SEO do that?
  • Taughnee StoneIf you were looking for crab cakes in a defined proximity, most likely you would add that as part of your search (i.e. “Crab Cakes Anchorage”) and SEO (and other tactics as they relate to social media channels that also perform well in sear…ch) can help with what shows up in search. I’m actually pretty conservative when it comes to SEO practices and my clients’ sites generally perform really well.
    Interestingly, if I search “Crab Cakes Anchorage”, what pulls my eyes is five yellow stars … 50 ratings on Urban Spoon for Snow City Cafe (a client of mine!)
    Interestingly (funnily?) … Snow City Cafe, though, has a really stellar online community and reputation *because* they have a really amazing community of customers offline … this is your point, yes? … great food, great service, great atmosphere, great location, great communications, great community involvement/philanthropy … that translates easily to their online presence. They enjoy scenarios like this in search more because they run a really great restaurant and take really good care of their customers, not because of any “SEO trickery”.
    Sorry to get off topic there. lol What fun.
  • Steve Johnsonhmmm…
  • #1 – ” well run, well liked, and extremely successful restaurants long before” television, radio, and … well … even newspapers. Radio and television were “fads” also. Problem is, by the time new avenues of communication prove themselves to NOT be fads, the businesses who were slow to adopt them find themselves playing catch-up to those who were there first.
  • #2 – no matter what the disinterested observer may think of sites like Yelp, the simple fact is that, for the time being anyway, they’re now the places where your customers are congregating and, more importantly, interacting and communicating. If you as a business aren’t in the same place monitoring conversations that your customers are having about YOU, you’re leaving your online reputation to chance – which is never a good business strategy.
  • #3 – from Mark, above: “I have a hard time believing that people make decisions on where to eat based solely on the local search.”
  • People don’t use local search to make a decision any more than they used the Yellow Pages to make the decision for them. I don’t know of anyone who does searches as you illustrate :-) .
    What they DO, though, is go to Google or Yahoo or MSN and type in something like “Cajun food Boise”, or “tex-mex restaurant in Portland”. If you’re a restaurant owner, ESPECIALLY a specialty restaurant, you’d better make damned sure that you know what your customers are searching for, and that you’re somewhere near the top of the list when those results come up.
  • #4 – again, from Mark: “…quickly see every restaurant within defined proximity that serves crab cakes, can SEO do that?”
    Not at the present – unless the searcher enters the region they want to search, which most people do now if they’re looking for something local. Proximity search, user preferences, and that sort of thing can only come from a dedicated app – but then you have the hurdles of both signing up businesses to your app, and convincing potential customers that your app is a life-or-death thing to have.
  • Unfortunately for those kinds of apps, most people are a little lazy – they’ll go to the first thing that they know works – and for now, that’s the major search engines.They’ve already formed the search engine habit, and we all know how easy habits are to break, yes?
    sorry, didn’t mean to write a novelette!!
  • Mark MorenoNot a novelette, more akin to a whitepaper. I think you have done an excellent job describing the current state of the internet and the implications to restaurants.
  • #1 Absolutely “dead-on”, those that require the most advertising of any kind are often the ones that lack good old fashioned “word of mouth”
  • #2 Customers might be congregating and communicating on yelp but businesses really can’t communicate with them. They can listen, I recommend GuestPulse to do that. Google alerts can handle part of the monitoring but GuestPulse shows by sentiment and enables direct interaction with the comments.
  • #3 Your are right Google, Bing, Yahoo! For restaurants to make it to the top of those searches requires tons of seo help. We need a directory that only includes restaurants. Take a look at DiningVerse
  • #4 What I want to eat when I want to eat it. OpenMenu is tackling that problem with standardized menus.
    Lazy? Habitual? Oh yeah that’s exactly the problem that will be solved. When you make it easy for customers to do business with you they will beat a path to your door.
  • Disclaimer: My interest in GuestPulse, OpenMenu, and DingVerse is not financial. I have researched each of those independently and tested them on behalf of my clients (restaurants). I see each of them as solution providers that benefit independent restaurants.
    Thank you for your insights.
  • Taughnee Stone
  • ‎#2 What do you mean businesses can’t interact with the comments on Yelp? Unless something has changed, all they have to do is claim their listing and then they can interact both privately and publicly.http://www.yelp.com/business. I think… using monitoring tools is fine, there are tons of them to choose from these days … Google alerts (free) is a fine solution for most businesses as a place to start. That said I’d like to take a look at Guest Pulse as an option for my clients, is there a way I can see a demo?
    BTW, not sure if you have seen this but businesses can now respond to reviews directly on Google as well …
  • http://mashable.com/2010/08/04/google-place-pages-reviews-response/?utm_source=TweetMeme&utm_medium=widget&utm_campaign=retweetbutton
  • #3 That may be, but if I’ve (or my customers’ customers) never heard of DiningVerse, they are still going to use Google. Even still, training users to move away from Google is quite an ambition. What is this, an app?
  • #4 See above. Standardized menus is an interesting idea, though, my question is … how many of my customers’ customers are currently using it? Is the plan to be ubiquitous and house every possible restaurant menu? If the database does not include every restaurant menu possible, how is it proving more information than Google to me as a user? Again, something I will be happy to look at further for my clients, though, I’d need to understand it better.
    Cheers, to both Steve & Mark! ~Taughnee
  • Mark MorenoGuestPulse has a thirty day free trial http://guestpulse.com/
  • Next, how many separate sites should a restaurant operator have to go to everyday? Your naiveté of how restaurants operate is really starting to show as your web expertise starts to take over. I think your goal is to help your clients build their brand using internet tools. Helping them understand all of the noise is part of the process. You cannot respond to all of that noise and that does not mean that listening and engaging is not a worthy endeavor.
  • Build your customers a “bullet-proof” online presence using your expertise and tools and all of the noise is irrelevant. Think of yourself as a “brandbuider” not a webmaster. Do that and you will make your customers into “RockStars”
  • http://foodsho.wordpress.com/2010/07/23/ninety-nine-percent-of-restaurants-survive-recession/
  • Yes, businesses can engage directly on yelp and doing so only enhances yelp, although I guess you could have multiple sets of customers. all the yelpers sit on this side of the dining room and all of you Google people sit over there.
  • As for other solutions, check them out and I would welcome discussing them with you.
    Thanks for the discussion, we need more like this.
  • Taughnee StoneMark,
  • There you go making it personal again, sigh. ;) Let’s just discuss the issues and not my job title or experience understanding my clients please, it is the respect I am giving you when you discuss internet marketing.
  • I know from years… of experience, education and research how consumers use the web. I don’t think it’s that hard to understand that restaurant operators (and many business owners and professionals for that matter) don’t have time and resources to monitor and respond to online chatter all day long.
  • As I said, there are a lot of solutions available now to address that, Guest Pulse isn’t the only monitoring method out there … but as I said, I will take a look at the trial and I will take you up on your offer to discuss it, thank you! :)
  • I don’t follow the logic on “multiple sets of customers” and separating them into different seating areas … what happens to the people that found out about the restaurant from a coupon pack or a radio ad, do they have to sit out back? ha-ha just kidding … it was getting too serious around here … time to get to work. :-) Enjoy the day!
  • Steve JohnsonBuilding a brand is all well and good – but counseling a business owner that “all of the noise is irrelevant” is an extreme disservice. The world is a-changin’, and owners/operators who ignore it do so at their peril.
    Yes, you can build an eatery or practically any other small business on word-of-mouth, and it IS very important. But that only takes you so far. Getting to the next level involves interacting with your customers in the places they congregate and frequent. And, at least for now, those are the ‘Web 2.0′ community sites, and yes, there are a lot of them and yes, it takes time to monitor and engage.
  • Businesses interacting on Yelp builds Yelp, yes it does — in much the same way that interacting with your prospective customers with a Yellow Pages ad built the Yellow Pages into the monopolistic powerhouse that it once was.
  • Mark, I have a question for you. Put yourself in the shoes of an eatery owner who is trying to expand his business. You have a decent, loyal clientele, but you want more. You recognize that your market is heavily immersed in the internet – it’s an integral part of their daily lives. You know that you need to get yourself seen where your customers are, but you don’t have the faintest idea how to do it. You are vaguely familiar with some internet terms like SEO, and you even know what Facebook is. You know you need help, and you know you want to get it right the first time.
  • You have available to you the services of two different consulting companies. You trust both of these companies, you know that they are going to give you the best advice that they know how to give to help you achieve your business goals. After all, that’s what you’re paying them for.
  • One is familiar with the operation of restaurants and the food service industry. They know the ins-and-outs of eateries — how to help you contain food costs, manage your employees, kitchen sanitation best practices. They know, from experience, how to help you run your restaurant.
  • The other is intimately familiar with the social internet. They’ve been immersed in that arena for years. They have a good reputation as being knowledgeable, honest, and above-board. They listen to their clients’ goals, and provide solutions using their expertise in the area. They know social media and web 2.0 backward and forward. They are experts in their field.
  • Which company would you hire?
  • Taughnee StoneSteve, thank you … I appreciate the comment! But I do want to say that “who should they hire” is not the question. We’re discussing solutions to problems this customer (restaurants) face and there’s validity in all points of view. The experience represented in this thread is what is sparking all of the passion in the responses. Except maybe my high school boyfriend from 1986 (*waves to Jeff*). We can disagree on the solutions, but ultimately I think it’s good that customers have a choice as to which route they take …they can decide what’s right for them. End of the day, I think we all have their best interests in mind. If it was “one size fits all” then everybody would be doing it! :-) Happy Friday guys, cheers! ~Taughnee
  • Mark MorenoSteve, execution of the fundamentals of any type of business are a prerequisite, therefore if it is an either/or proposition than the choice has to be the business expert.
  • As for Web 2.0 experts, there are none.There certainly are those that seem to have a better understanding than others but that does not qualify them as experts. Web 2.0 is one big experiment conducted by an endless series of entities that are seeking to profitize / monetize on this latest incarnation of the internet. That is not to say that there are not honest brokers in the space that can help clients leverage this new media.
  • Noise is irrelevant, feedback is not, responding to feedback is essential for any successful business and it needs to be obtained as close to the customer as possible. The goal is to filter the noise to obtain meaningful feedback. It is like finding a diamond in a mountain of coal.
  • Thank you for your thought provoking argument, I respect the fact that you put a lot of sincerity into it. I also appreciate the fact that you are not stating a position without an understanding of the subject matter.
    Taughnee, Your are absolutely right, “no one size fits all”. Thanks for all the discussion.
  • Taughnee Stone On this I completely agree without hesitation, there is no such thing as a “web 2.0 expert”. It’s why we need to keep thinking critically about all of this.
  • Mark Moreno There you go! I probably wasted a lot of time getting to that point. This has really been an invigorating discussion. Thank You.
    Now, next steps…how’s your next blog coming along?
  • Thanks to Taughnee and Steve for their civility, sincerity, and passion.
    If you see a Groupon ad on this page it is not because I directed it to be there. It is a result of Groupon’s ambitious marketing and they are probably keying in on the word “restaurant” among others. Feel free to click it, each time that you do will result in a charge to them.

    foursquare, good for businesses?

    August 1, 2010

    clip_image001

    So what’s the deal with Foursquare?

    I don’t know how many people can remember when Sunoco had gas pumps that you dialed in your octane. And if you do remember you are at least as old as I am. For those of you that don’t know what I am talking about please let me explain. Back in the sixties the Sunoco gas stations had gas pumps that had a dial on them they essentially gave you five grades of gasoline, I think I remember the highest setting to be 260. I didn’t know then what that meant, but as I grew older I learned that was the highest octane. For those of you that still don’t know what I am talking about let’s just say that back then higher was the best. We had a good, better, best mentality in just about everything we did. If you still don’t know what I am talking about, 9:00 pm is way past your bedtime and it doesn’t matter anyway.

    Well my story goes like this… My father who was an Ironworker who ultimately went on to walk the high rise steel on the World Trade Center worked nights at a Sunoco while he was between jobs to make ends meet. In those days a customer never pumped their own gas. My father worked nights pumping gas at a Sunoco station. In those days, Sunoco had a promotion that gave customers premiums for buying gas. The premiums were golden coins and people collected them like crazy. I always knew that every time my father came back from pumping gas he would have a pocket full of the precious (to me) golden coins. In my young mind they were just like gold and whenever a customer did not want theirs they would give them to my father. I imagine now that most people collected them to give to their kids just like my dad gave them to me. It’s amazing to think how special those silly coins were to me as I am sure they were to a lot of kids just like me. That my friends was a gimmick based on what was essentially a worthless piece of metal and I guess it must of driven a lot of purchasing decisions. By the way, Sunoco’s next largest competitor was a brand called Esso and they gave away tiger tails, another worthless trinket that no doubt influenced the buying decisions. Marketing people today would probably say that those trinkets helped create loyalty towards those brands, or heavily influenced the purchasing decision. It could not increase the frequency of the purchase, you had to burn your gas out before you could come back for more.

    Later in my life the friendly folks at McDonald’s implemented their legendary Monopoly game. If you can remember that it’s probably not bedtime yet but you are getting close. So for those of you that don’t remember or were too young to remember I will explain. The game worked like this…every time that you made a purchase at McDonald’s you could earn a paper Monopoly piece and when you collected all the pieces you could win the game. The whole deal produced a tremendous surge in traffic to the stores and McDonald’s sales soared.. What made it even more interesting is that the pieces came out in sets and became increasingly more valuable and the really important pieces became more rare as the game went on. Even more compelling was the fact that if I can remember there was only going to be one big winner and that was worth about $1,000,000. Psychology majors would tell me that people loved the thrill and excitement and were motivated by that. My marketing friends would probably tell me that this promotion created repeat visits as well as scores of first time customers.

    In either case, all of those businesses are still around today so something must have worked, if not the promotions.

    Now that gets me to Foursquare…so let’s see how that works. I run around from one place to another collecting silly little badges on a screen. They mean absolutely nothing but, like my little golden pieces of tin from Sunoco they must mean something to somebody because people are collecting them. Foursquare also has a social component that alerts your friends and followers whenever and wherever you check-in. You also can become the “Mayor” with frequent visits to a venue whether or not it is a business. Being Mayor has earned me two paper hats, one from Burger King and one from Long John Silver’s which was a really cool pirate hat. I also got to be the Mayor of my 7-11 and they asked me to work the “graveyard’ shift because the person that was scheduled had “checked in off the grid”, people who are active on Foursquare know what that means. It seems to me that he only people that don’t know where you are the businesses that you are checking in to and spending money with. Really a pretty peculiar deal when you think about it.

    Foursquare players get increased point values for frequency of visits as well as number of unique venues that they check in to. So at its core, customers earn points and badges for frequent visits as well as points for unique visits. And so far nothing for the business that I am aware of. It appears to me that Foursquare is growing fans to Foursquare not the businesses and places that users “check-in” and comment about. Is Foursquare one big database in the sky? Are they collecting the patterns of their users and planning to sell that information at some later point. Is Foursquare some sort of Nielson like concern building some new demographic data that they will later sell to businesses?

    So really, what’s the deal with Foursquare?

    nourish the beast: With a Name Like Pusser's…

    July 31, 2010

    nourish the beast: With a Name Like Pusser’s…

    Really good restaurant blog by Nancy White

    Ninety Nine Percent of Restaurants Survive Recession

    July 23, 2010
    Nation’s Restaurant News released a news article this week that has had my wheels turning ever since. The article stated that 1% of restaurants had closed, over 5,000 restaurants out of business.
    The article cites extremely credible sources and goes on to say that of those that closed more than 1/2 were independent restaurants which would mean the rest were “chain”. I am not disputing any of their facts, I do not have the resources to do that, nor do I have enough toes and fingers to count that high. What I am doing is trying to comprehend this article and find the lessons that can be learned from it. The unedited article is attached.
    Here is my commentary, or as I like to say my “PPP” (proverbial pebble in the pond):
    NINETYNINE PERCENT of restaurants are still in business after the worst recession in my entire life and I haven’t been 29 in a while! NINETYNINE PERCENT, that’s what the headline should have said, their facts say that! 
    How many industries can say the same thing? Yeah, I know payday loans places and pawn shops are probably off the chart, but my point is that I am sure that there are industries that have grown in spite of the economy and others that have been created as a result of it, but let’s talk restaurant.
    The restaurant industry is doing well in spite of the economy and will continue to do well for as far as the eye can see. There will be winners, and there will be losers, that’s true of any industry. Many that are closed have cited that they were victims of the economy and I completely understand that there are regions around the country have been harder hit than others. Additionally, the gulf oil disaster could create more closings and I am sensitive to all the restaurants that have been affected, but I am extremely hopeful that all the restaurants in that area will survive. I also regret that of the 5,000 restaurants that have closed because that means that people’s lives have been adversely affected.
    As for the winners and the losers, are they not all playing on the same field? Isn’t the economy like a frozen football field with a chill factor of -3? Two teams hit the field and only one is the winner and one is the loser, are they not playing under the same conditions?
    For restaurants their playing field is the same and there have always been winners and losers in all types of economies. In our current economy, there are a lot of restaurants that are doing incredibly well in customer counts, guest check averages, same store sales, and profits. Eating in restaurants is a way of life in our country and those restaurants that play the game the best will continue to do well, those that don’t won’t! 
    In most industries there are what we like to call “Rockstars”, those companies that clearly outshine all the other players in the space. There are “Rockstars” in the restaurant industry and they probably only account for 1% of all restaurants, about the same number that closed. Kind of like golf isn’t it? Less than 1% of all golfers make the PGA. In the racing business far less than 1% of all drivers compete in Sprint Cup! What is most ironic about the winners in professional golf and Nascar is that the winners only beat their next closest competitors by less than 1%. One stroke in golf and many times less than a tenth of a second in racing.
    It probably can’t be disputed that talent plays a huge part in the success of golfers, racers, and restaurateurs but talent by itself doesn’t decide the winners, execution does. Execution of processes and strategies makes the difference, the ninetynine percent of restaurants are executing well enough to stay in the game and the top 1% are executing flawlessly. If you are not in the top 1% of the restaurant business and you want to be it would be easy to say that all you have to do is do what the “Rockstars” do.  It’s not that simple and most importantly it’s not just marketing so please don’t buy into any ‘quick fixes’, they won’t work! If you are one golf stroke away from making the cut at the US Open, or 1/10th of a second from qualifying for the Daytona 500 no amount of marketing will get you there, execution will. 
    How do those with the talent and the skill to be on the bubble break through?
    Answer: they have Coaches!
     
     
     
    U.S. restaurant count continues to fall
     
    Independents closed the most locations, NPD finds

    July 20, 2010 | By Mark Brandau

    Read more: http://www.nrn.com/article/us-restaurant-count-continues-fall?ad=news#ixzz0uUkwmgFp
    The number of restaurants in the United States has fallen by 5,204 units, a 1-percent decline from the total number of eateries recorded in spring of 2009, according to The NPD Group.

    Independent restaurants took the hardest hits, while chains kept their unit counts relatively stable, the market research firm’s “Spring 2010 ReCount” found.

    ReCount takes stock of domestic commercial restaurant locations twice a year, in the spring and fall. In the fall of 2009, the industry’s unit count contracted 0.3 percent, or by 1,652 locations. The spring 2009 numbers were worse, with the industry losing a little more than 4,000 restaurants, comprising a 1-percent decrease in total overall locations.

    For the 12 months ended March 31, the number of quick-service restaurants declined by 2,521 locations and the number of full-service restaurants fell by 2,683 units, resulting in a 1-percent decrease overall for both segments.

    Within those sectors, independents fared worse than chain competitors, the NPD found. In fast food, chains lost only 164 net locations to remain flat for the 12-month period, while independent quick-service restaurants lost 2,685 net units, a 3-percent decrease for that time period.

    Independent and chain full-service restaurants both logged 1-percent declines in unit counts for the 12-month time frame, with independent restaurants shedding 2,408 total units and chains dropping 275 net locations.

    “It’s been a difficult time for the restaurant industry, with customer traffic down over the past year,” said Greg Starzynski, director of product development for NPD’s foodservice division. “The unit losses we’re seeing in our latest census are a reflection of the weakness in the industry with the greatest impact on the independent restaurant operators.”

    NPD’s CREST research service reported that visits to restaurants in the United States declined by 3 percent for the 12 months ended in May 2010. Consumer spending at restaurants fell 1 percent in that same period, the first decline in dollars the firm has reported since it began tracking foodservice industry sales in 1976, NPD said.

    Independent restaurants have suffered sales and traffic declines as prolonged high unemployment has weakened consumer spending in many areas of the country, creating less revenue from which operators can fund crucial investments in marketing or equipment.

    The relative stability of overall chain restaurant locations reflects that, despite closures by brands like ESPN Zone, Fuddruckers and Uno Chicago Grill, other concepts are picking up the slack.

    Five Guys Burgers and Fries, for example, is looking to expand outside the United States because it has sold out its development rights in the United States and Canada. According to Nation’s Restaurant News’ Top 100 report, Five Guys opened 171 locations in 2009. The chain reported last week that its newest restaurant, in Sacramento, Calif., brought its total system to 632 locations.

    Wingstop, which recently reported its 28th consecutive quarter of increased same-store sales, plans to add 50 restaurants in 2010. The chain’s growth plans were a major draw to its new corporate parent, Roark Capital Group, which acquired the 447-unit chain in April.

    Another brand, 88-unit Buca di Beppo, has announced plans to resume growth with four new restaurants in the Boston area. That chain had closed underperforming units after a sale to Planet Hollywood International in late 2008.

    Contact Mark Brandau at mbrandau@nrn.com.

    Read more: http://www.nrn.com/article/us-restaurant-count-continues-fall?ad=news#ixzz0uUk8ntqL

    Tasteful Design: Restaurant and Bar Design Awards

    July 20, 2010

    Tasteful Design: Restaurant and Bar Design Awards

    Tips from the T-list.com
    By NileGuide

    In the world of design, there are bars, and then there are bars. The same goes for restaurants – at some places, the food is good, but the atmosphere is not so memorable. At other places, the atmosphere almost improves the flavor of the food and drink.

    Just having completed its second contest year, the Restaurant and Bar Design Awards, are managed by an independent group of judges interested in nothing but the finest in eatery design and concept. The contest accepts entries from around the world, and winners stretched out as far as Thailand. The ceremony itself was held at the Victoria House in London, and was orchestrated by Cinimod Studios, who managed to make the event fully interactive for everyone in attendance.

    The event itself was decidedly modern, as were both the entries and the winners. The entrants are judged in eleven categories, with one winner selected in each – with no double dippers. Categories include Best Independent Restaurant (London’s Galvin La Chapelle), Best Independent Bar or Club (Newcastle’s theCut), Best International Bar (The Tote in India), Best Lighting (Thailand’s SOUND), and others.

    Finally, the photography of the competitors is mesmerizing. Concepts abound which, at initial investment, must have been undoubtedly expensive, but important for articulating a particular restaurant’s unique sense of ambience and culture.

    For the design auteur, the contest meant an assemblage of important designers and restaurateurs. For the everyday restaurant-and-bar-goer, the contest means new places to visit, catalog, and judge against your own standards.

    Nutritional Information for Restaurants

    July 3, 2010

    Does your restaurant currently furnish your guests with nutritional information? The big question is whether you should if you are not already. Recently, Panera Bread offered calorie counts for every item posted on their menu boards, do you think that is a competitive advantage for them?

    I have been researching to different platforms for restaurants to obtain nutritional information for their guests. In an effort to help independent restaurants I have been working dilligently to understand the benefits of these two programs. Fortunately both platforms are very effective and unlike so many of the programs that are offered to restaurants these actually add value to the restaurant.

    I believe the need for restaurants to provide nutritional information is increasing. It is being fueled by a variety of factors not the least of which is Obamacare. Additionally, local governments and municipalities are dilligently proposing menu labeling laws and companies are promoting wellness programs. Has anybody seen Michelle Obama and the anti-obesity campaign that she is promoting for the children of the US?

    Did anyone see all the Chef’s at the Whitehouse? http://www.whitehouse.gov/videos/2010/June/060410_LawnChefs.mp4

    Obamacare will require it for for chains exceeding twenty units I think that many restaurants have dismissed the idea when they realized it did not apply to them. I think that many are missing a tremendous opportunity when competitors fully embrace the implementation of nutritional information in their operations.

    I am always looking for innovations, processes, and products that benefit the independent restaurant community and researching both of these platforms has been very interesting. I am going to say emphatically that I am not compensated by either company for endorsing or testing their products.

    Would you like to know who they are and what I have discovered?