Special Report | April 2011 | By Lori Zanteson

2011 Chef’s Survey

Page 5

Social Media: How are quick serves powering their success with social media?

“Rotating menu selections daily and publicizing them via social networks is leading to increased traffic and increased ticket prices.” Volker Frick, Executive Chef, Kettle Cuisine

“Social Media is a great tool to engage with guests, and more importantly, to get their feedback.” Jennifer Holwill, Director of Research & Development, Cinnabon

“By instantly connecting with those in the neighborhood and offering unique discounts.” Lawrence Payne, Director of Dining and Hospitality,
Kahala Nui Senior Living Community

“These types of websites allow the customer to find out specials or receive discounts to their favorite restaurants. This can also help a consumer decide where to eat that day.” Nola Krieg, Director of R&D, CRC

“We are talking to our consumers one on one. I personally tweet to the guests (@danbarash) and also look at our Facebook comments to see what flavors our guests like and want to see more of.” Dan Barash, Executive Chef, Moe’s Southwest Grill

“It's a microscope to look through at your demographic. It's also an amazing way to get promotions out there with new products, surveys, and so many other aspects that owners need to know!” Dave Danhi, President & Chef, The Grilled Cheese Truck



Please see the attached article

Okay I'm cnovinecd. Let's put it to action.

Okay I'm convinced. Let's put it to actoin.


Add new comment