ICE’s Culinary Management Instructors are seasoned industry professionals who are still active in the industry and working on their own projects while teaching classes at ICE. Julia Heyer and Vin McCann recently looked at social media’s effect on the restaurant and food world, and today they continue to dive into the complex world of online networks and social media. When we last left off, Vin questioned the long-term effect and at what point the messages turned from fascination to “self-promoting chatter.”
People are fascinated with our industry. While they couldn’t care less about what happens in the toothpaste factory at Proctor & Gamble, they are interested in restaurant kitchens. There is a sexiness factor.
For now, that results in a different reach for our biz. The new media allow restaurant businesses to connect with guests, both existing and potential, who want to hear from them. Instead of using the old adage of “let’s throw a whole bunch of ads out there at that wall and see what sticks,” it allows targeted reach to and identification of your guests. Will it change? As we say in German, Alles hat ein Ende, nur die Wurst hat Zwei — everything has an end, just the sausage has two. More…