What's the big deal with Twitter? Isn't there enough email and information already?
Maybe, but most operators don't communicate nearly enough with customers and fans who do want to hear from you - here's a free and very easy way to share with them in no more than 140 characters.
More than ten million people are using Twitter - if you've got a demographic that's educated and online, many of them will use Twitter and be interested in your 'tweets'. Now that Oprah and a pile of celebrities are using Twitter, it's becoming mainstream - time to join!
If you have time to write one text message each week, you can manage Twitter!
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Taking the first steps is simple...
1.
Join Up on Twitter
2. Add a picture and write your profile - make sure to include a business word and 'key words' to describe what you do
3. Tweet something
4. Find and follow others (see full article below for how to find people in your area) - you can follow me through
this link.
One tweet a week is OK, but once a day is better: managing the posts could be a good task for one of your young staff who always have thumbs on their mobile, but make sure they can spell and run the item past you first! The main thing to remember: be interesting, don't just rave.
Your first twitter posts could be:
- A menu highlight
- A customer story
- A local story or event
- A staff comment
- a surprising best seller
- Wine tip
- A Special Offer
- Retweet (ie copy) of someone else's tweet that caught your eye
- Looking for a recipe?
- Unique ingredient or flavour
- Wedding or function pictures
- Another local business that twitters
- A competition...
Now Read On: complete article with plenty of examples (and Video) on this site at
How to Use Twitter for Restaurant & Bar Marketing (free access). Including how to find locals who use Twitter, how to automate your posts to save time, and many other insider tricks...
Profitable Hospitality offers management and cost-control systems (Manuals & CD-ROMs) for restaurants, cafes, hotels, bars and clubs. The systems are based on the extensive consulting and operating experience of CEO Ken Burgin, and enable busy owners and managers to set up complete operating and cost-control systems in minutes, not months. Profitable Hospitality also runs regular management training workshops in the areas of kitchen profit & efficiency, restaurant marketing and functions management. A free monthly e-newsletter keeps you up to date on the latest industry management issues. www.profitablehospitality.com.
