4 Building Blocks of Connecting With Independent Operators on Social Media

This post is a recap of a social media webinar presented by Bethany Bell, social media manager at deep, as part of IFMA’s webinar series to dive deeper into content presented at IFMA’s 2015 Marketing & Sales Leaders Forum.

Independent Restaurant Operators

Credit: Death to Stock Photo

Reaching nearly the 400,000 independent operators can be an overwhelming task for manufacturers, and social media is one way to reach this large audience directly and cost effectively. Below are four ways that food manufacturers can build genuine relations with independent operators on social media.

#1: Provide Menu Inspiration

The first way you can add value to your independent customers is to provide them with menu inspiration. According to Datassential, 61 percent of independent operators cite that coming up with new menu ideas is a significant challenge that they face. Many food manufacturers already have an extensive recipe database online, and social media is the perfect vehicle to deliver this inspiration directly to the operator.

#2: Listen to Customer Concerns and Input

Beyond pushing content to operators, another way to give independent operators back their time is by listening to their concerns and input. 70 percent of Internet users expect brands to be responsive on at least three social networks, and 87 percent will stay and purchase more if the support response felt quick enough. Many brands focus so much on content creation on social media that they overlook the importance of listening. With quick response process in place, you can save that operator time by solving their problem and foster that long-term brand loyalty.

#3: Share Insights on Industry Trends

The third way you can give customers back their time and build relationships with independent operators is by sharing insights on industry trends. In fact, 67 percent of independent operators cite that determining what customers want is a significant challenge that they face. It’s not enough to just share statistics. What does that consumer trend or data point mean for your customers? Add insights to showcase your thought leadership and curate industry news to help your customers determine what consumers want.

#4: Create Re-shareable Content

The final building block of connecting with independent operators on social media is to create re-sharable content. Datassential also reports that 63 percent of independent operators cite that managing promotions and marketing is a significant challenge that they face. Independent operators need to promote themselves on social to drive foot traffic, but it’s hard to find the time with all of their other responsibilities of running a restaurant. Give your customers back their time by creating valuable content that operators can share on their social media.

To see the full webinar, click here.

Bethany-BellThis post was written by Bethany Bell. As the Social Media Manager at deep food marketing group, Bell develops and executes PR and social media strategies for global food brands. Before joining deep in 2013, this Missouri State graduate was the Person in Charge of Getting the Word Out at Askinosie Chocolate, an artisan, bean-to-bar chocolate maker in Springfield, Missouri. Growing up in the coffee industry, Bell is also a strong advocate for supporting local.

5 Superlative Ingredients of a Crisis Communication Plan

How Jeni’s Splendid Ice Creams Is Thriving After Costly Recall

Did you know July is National Ice Cream Month? I don’t know about you, but I’ll take any excuse to eat ice cream every day for a month. And as any of my co-workers and friends can confirm, there are not many things that I get more excited about than ice cream—especially when it’s done right.

I’m an avid ambassador for artisanal ice cream, which all started when I had my first spoonful of Jeni’s Ice Creams in Columbus, Ohio. With a slogan like: “Ice creams built from the ground up with superlative ingredients,” one can expect the company to take a detailed, honest approach to the creamy treat.

Beyond featuring quality, local ingredients such as Askinosie Chocolate in Springfield, Mo., I have admired the company’s approach to marketing for many years. From sharing the founder’s secret recipe with fans to telling the incredible story of their superlative ingredients, Jeni’s Splendid Ice Creams has captured the hearts of many foodies through its strong commitment to authencity.

The Crisis 

On Thursday, April 23, on the heels of Blue Bell’s listeria scare, Jeni’s Ice Creams announced a voluntary recall of all of their product and closing of all of their scoop shops—citing that one of their batches tested positive for listeria. In the food business, a crisis like this can make or break a company. However, if you have a strong relationship with your customers and have a smart crisis communications plan in place, a company, like Jeni’s Ice Creams, can come out of a recall even stronger.

Below are some strategic actions that Jeni’s took that every company can learn from when it comes to crisis communications.

1. Act swiftly and courageously-

Within the first 12 hours of learning about the listeria, Jeni’s made the courageous decision to pull all of their product off the shelves. They did not wait to see if the contamination was contained to a specific flavor (even though it was); they acted swiftly and out of extreme caution. Anthony Huey, president of Reputation Management Associates, told Columbus Biz Insider that listeria contamination is a big deal. “The fact that they pulled their entire inventory did surprise me a bit, but it was certainly a decision made with great thought,” said Huey. “It shows they are committed and care.” In the end, this commitment to safety lost more than 265 tons of ice cream and cost them approximately $2.5 million dollars.

thank-you

Source: Instagram

The Power of the Story: How Independent Restaurants Can Leverage New Media

This article was written by Barry Shuster and originally appeared in the April issue of Restaurant Start-Up & Growth.

Valeri Lea is a partner at deep, a Springfield, Missouri-based advertising and marketing agency serving the foodservice industry. As head of account services, she brings 20 years of experience in the food business. She specializes in strategic marketing, executing large-scale integrated programs, applying behavioral insights to deliver innovative business solutions and launching successful new products to the marketplace.

Lea represents the current generation of talented young agency leaders who are helping foodservice and restaurant businesses brand their concepts and messages via both new and traditional media. In this issue, we ask her to share some of her wisdom on independent restaurant marketing and promotion.

Valeri Lea, partner at foodservice marketing agency deep

RS&G: Valeri, for years the big chains overwhelmed the restaurant marketing space with ubiquitous television advertising. Does social media marketing really give independent operators a more level playing field for local-branding their restaurants? If so, what are some key points for them to consider?

VL: I absolutely think that social media have leveled the playing field. It’s free and has high “readership” – to use comparable vernacular. All you need is time, dedication and a solid strategy.

With one in three small businesses using social media, it’s no longer enough to just have a website. They must have a social media presence, too.

There are many resources out there to help operators navigate the many social media sites on the Web. For instance, restaurant owners can quickly respond to clients and customers on Twitter, which is great, but should realize that promotion must find a delicate balance between content and spam. Or take Facebook, which is great for brand exposure and customer relations but not very SEO [search-engine optimization]-friendly.

Maybe operators have considered setting up a YouTube account, but before they do they should first decide if video content creation will benefit their business. A lot of people don’t realize that each social media platform has its pros and cons, so it’s important to first research and find the tools that benefit your operation’s unique needs.

RS&G: Restaurants seem to continue to attract business from fliers and mailed coupons. What is your view on traditional media (print, billboard, direct mail) for this market?

VL: Print media isn’t dead. It depends on your target and how that individual consumes information. Fliers and mailed coupons aren’t the most effective way of reaching millennials or centennials, but certainly work on some Gen X and boomer demographics. If your concept and menu are built to attract the older demographic, then you should consider a mix of print and digital. It’s always a good idea to put some form of measurement in place on those print pieces to see if they really are working for you (i.e., coupon redemption). But it’s been our experience that restaurants see the biggest success through word of mouth and that’s where social media comes in.

RS&G: Farm-to-fork, sustainability and uniqueness seem to be important to younger diners, who comprise an increasingly large percentage of the restaurant market. How do independent operators, who embrace these values, best communicate it to the market in a way that is genuine and not simply ‘me too.’ 

VL: Through their story. Consumers don’t want to hear just facts and statements. They want to hear the story of how the restaurant was started, where the menu inspiration came from and how the restaurant’s values were born. The story, with info about sustainable practices woven in, will create that emotional connection to your restaurant brand that you want consumers to have.

RS&G: National advertising agencies help some of the most prominent companies in foodservice build their brands nationally. They also market their services to independent restaurant concepts. I would think most independents would want to work with smaller local agencies. What is the benefit versus the cost for an independent restaurant employing a national agency, as opposed to a local PR or media group.

VL: Probably for the same reason that it’s beneficial for large food companies to use them versus somebody in their own backyard – exposure. National agencies are exposed to some of the best marketing principles and practices out there. Because they work on so many great brands and help them reach multiple targets in multiple channels and markets, they get to really see some great marketing plans get executed. Plus, it’s their job to keep up with trends and shifts in consumer engagement with different communication vehicles.

RS&G: You make it your business to stay ahead of marketing trends in foodservice. This column is called ‘Fast Five,’ so carrying that idea a step further, would you give me five fast tips for our readers to consider when planning their promotional strategy?

VL: Sure. Social media and other online tools are a must. Here are five ways to leverage them:

  • Remember that social media sites have customer support teams that are available to help businesses get the most out of their platforms – especially with advertising. So don’t be afraid to use that Facebook customer support.
  • Stop focusing on interesting content and start engaging with customers. Respond back as quickly as possible. Their loyalty will increase if they feel your response was quick enough.
  • Respond to customers in a personalized way. Consider GIFs [bitmap images], videos and emoticons [in your responses] when appropriate.
  • Leverage multiple platforms. Consumers don’t typically just use one social media platform, and neither should you.
  • Customers want to be remembered. Engaging with them online will also help you remember them when they come in.

 Click here to request a free 12-month subscription to Restaurant Startup & Growth.

417 Magazine Honored deepster at “20 Under 30” Award Ceremony

Honoring Exceptional Young Professionals in the Springfield Area

Each year, 417 Magazine features 20 young professionals who are redefining the way we live, give and do business – all before their 30th birthday. These hardworking individuals are nominated by friends and co-workers and then selected by the staff of 417 Magazine for their exceptional leadership and community service.

417 Magazine's 2015 Class of 20 Under 30

Photo credit: 417 Magazine

This year, our very own assistant public relations manager, Bethany Bell, was chosen as a member of the 20 Under 30 Class of 2015. Her passion for public relations and social media paired with her sense of humility and servanthood made her the perfect candidate for this award.

Logan Aguirre of 417 Magazine Presenting Award to Bethany Bell

Photo credit: 417 Magazine

Her social media philosophy for businesses is simple—less for promotion and more for customer service. “Social media is a way to save your customers time, to educate them and to turn a bad experience into a good one by responding in a timely and gracious fashion,” she says.

To celebrate, 417 Magazine hosted the 10th Annual 20 Under 30 Party at the Highland Springs Country Club. A cocktail hour allowed members of the Springfield community to congratulate their favorite up-and-comers in 417-land while enjoying local food and beverages. The night concluded with an awards ceremony recognizing the members of the Class of 2015.

20 Under 30 Class of 2015

Photo credit: 417 Magazine

Congratulations to the 20 Under 30 Class of 2015, we can’t wait to see what the future has in store for each and every one of you!

To learn more about Bethany Bell and her impressive accomplishments, read her full interview.

The Power of Listening: B2B Marketing Insights from 2015 Social Media Strategies Summit

Everyone has a morning routine, and more often than not, a daily stop for a fuel, breakfast or coffee. All the employees know your name and exactly how you like your nonfat hazelnut latte with extra foam. That simple errand or task is a sacred morning ritual laying the foundation for your entire day.

Imagine one Monday morning going into the same café you always go to on your commute. Barista greets you by name and you order the same drink as usual. However, today, when you go to take your first sip, your lips are met with a lump of wet, bitter coffee grounds. Distraught because it’s already Monday, you angrily tweet the café as you continue on your path to work. To your surprise, the café promptly responds apologizing for the bad morning and offering to make it up to you with a free coffee tomorrow.

Now, your attitude likely does a 180 turn and you have an unexplainable pep in your step. Not because the coffee magically tastes better, but because someone listened to you.

coffee

As this story illustrates, the no. 1 trend communicated at the 2015 Social Media Strategies Summit in Las Vegas was the importance of listening with intention on social media. This powerful strategy can revolutionize a brand’s social media activity by taking it from a bullhorn of corporate news to being a true community of company advocates. Listening takes many shapes and forms, however. Depending on the company’s goals, listening on social media can deliver authentic consumer insight, solve customer issues quickly, build genuine relationships, craft data-driven content or seize real-time opportunities.

LISTEN for Consumer Insight and Research

First and foremost, social media listening is an incredible research tool to gather real customer concerns – even if the company is not on social media. For example, Botox listened online to gather complaints, misunderstandings of the product and side effects. They then addressed that real feedback in their traditional marketing messages without sending a single tweet.

In another instance, a manufacturer lost distribution in a national fast food chain to a competitor. The company immediately started monitoring social media for positive or negative reactions to this menu change. They found that customers were extremely vocal about their distaste of this new product on the menu. Armed with that real consumer data, the manufacturer built key account presentations around this adverse reaction to land bigger and better chain relationships.

LISTEN to Solve Customer Issues Quickly

In addition to a research tool, social media has become an expected avenue for customer service. In fact, 70% of Internet users (age 45-60) expect brands to be responsive on at least three social networks, and as illustrated in my opening story, 87% will stay and purchase more if the support response felt quick enough.

One of the keynote speakers, Julie Hoffman of MGM Studios said it best when she said:

“Social media is an opportunity to give your customers back their time.”

To save you and your customers’ time, ask them for social media handles. By streamlining sales and online support, you make it easy for employees to “remember” a customer no matter how they decide to reach out. Because at the end of the day, we long to work with people who know us by name.

LISTEN to Build Genuine Relationships

Beyond research and being there for your customers, listening can be the gateway to authentic community building. Just like relationships in real life, it’s imperative to listen to your friends – not just talk at them.

At the SMS Summit, Mallorie Rosenbluth of Likeable Media summed it up nicely by saying:

“We have three screens and two hands, so we can see more than we say.”

Pure Barre is a great example of a brand doing this right. They do not only engage with fans talking about being sore from their workouts, but they also post relevant memes or gifs. Just like you’d send your best friend. While this tactic will not work for every brand, the heart behind it rings true for every company: it’s powerful when your customers know they are heard.

 

LISTEN to Craft Data-Driven Content 

However, listening can be more than just a way to engage with customers; it can inform what content drives results. By tracking social media and current trends, marketers can craft content that is grounded in data and nearly guaranteed to drive results.

Another keynote speaker, Allen Gannett of Track Maven, put it this way:

“We’re trying to retrofit gut-driven marketing of the 1960’s to the digital age and it’s not working.”

Gannett also shared a story of how Netflix built the House of Cards TV series by analyzing all of their user’s watching habits and taking the most watched actor, director and genre. They bought two seasons upfront and everyone thought they were crazy, but the results speak for themselves. Since the show debuted, the company has gained 2 million new subscribers and 86% of users are less likely to cancel.

House-Of-Cards-Netflix

Source: Netflix

 

LISTEN to Seize Real Time Opportunities

The final way to use social media listening is to look for real-time opportunities to showcase your brand. Ever since Oreo’s infamous tweet during the 2013 Superbowl, brands have tried their hand at commenting on current events and news.

However, we can’t all be Oreo. In fact, some brands have gotten in trouble for “news-jacking” by inserting themselves into irrelevant online conversations. Before posting on that trending hashtag on Twitter, consider: “Are we adding anything meaningful to the conversation?”

One example of a company doing it right is when Walmart called out the New York Times on their corporate blog. The post pointed out the inaccurate claims the reporter made against the company in a humble, light-hearted fashion. This single piece of content garnered so much attention, Chad Mitchell of Walmart, was invited to discuss the topic at this year’s conference.

The Power of LISTENing

In the end, the time of pushing content and more content on our fans is over. From consumer research to crafting content that works, brands need to step back and invest in listening strategies on social media.

Listening and engaging online can be the difference between an angry customer tweeting about a terrible Monday with grinds in their coffee and earning a lifetime advocate because you solved their problem before the end of their morning commute.

Which company would you want to do business with?

 


Bethany-Bell

This post was written by Bethany Bell. As the Assistant Public Relations Manager at deep food marketing group, Bell develops and executes PR and social media strategies for global food brands. Before joining deep in 2013, this Missouri State graduate was the Person in Charge of Getting the Word Out at Askinosie Chocolate, an artisan, bean-to-bar chocolate maker in Springfield, Missouri. Growing up in the coffee industry, Bell is also a strong advocate for supporting local.