Newsletter n°8 – 07/07/2009
WEB WIZZARD Follow up
How Hoteliers use Twitter: Some Ideas for restaurateurs
The latest must-use social media site is Twitter, and its potential applications for hoteliers are endless.
Facebook remains the king of online social media, but it is the microblogging site known as Twitter that is the undisputed Internet darling of the moment.
As a concept, Twitter is simple: Users are limited to 140 characters per post (an update is known as a « tweet »), and anyone can monitor (or « follow ») anyone else. Most of the major hotel brands now have a presence on Twitter, as do many individual hotels. Some hoteliers even have their own Twitter handles, most prominently Ritz-Carlton Hotel Co. CEO Simon Cooper, who tweets as @SimonFCooper
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Twitter for Restaurateurs
Social-Media Messaging: There’s No Griping on Twitter
Last night I was scanning Twitter updates, and a late-evening post from a restaurant I’m following caught my eye. It read simply, « oh, whatever. »
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For Restaurants : Twitter = Local, Facebook = Mass Market
Remember the idea that all restaurant marketing should be local marketing? And all local marketing should reinforce your two main consumer goals–frequency and loyalty?
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Twitter Proves Its Worth as a Killer App for Local Businesses
New Orleans Pizza Joint, Chicago Yogurt Chain See Results From Promos on Microblogging Service.
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Bon Appetweet
What can you do with 140 characters or less, the length of each tweet? A lot, restaurants are discovering – everything from posting daily specials to luring followers with offers of free appetizers to offering a glimpse of kitchen life. It’s all good for business.
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New techs … New Frontiers
Hardee’s Effort Integrates Major Mobile Element
Hardee’s is diving headlong into mobile as part of an interactive, multi-platform campaign to introduce its newest menu item, Biscuit Holes.
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NYC food trucks jumps on Twitter bandwagon
As gourmet street vendors multiply, many rely on social networking to drum up business.
The online social network is to them what the musical jingle is to ice cream trucks: a way to announce their arrival at a location.
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International Press Review
The ultimate Photo Gallery: Moscow & Japan
Picture Galleries showcase some of the concepts and ideas from related FoodService Europe & Middle East articles and events.
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Is Spanish Cuisine replacing the French one?
Has New York Said Au Revoir to All That French Cuisine?
Now that its been out for a week, you may have read a bit from Michael Steinbergers Au Revoir to All That: Food, Wine, and the End of France, which explores the decline of French cuisine.
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Premium Burger… Mc Do is entering the battle
OAK BROOK, Ill. (July 2, 2009) McDonald’s long-awaited rollout of the Angus Third Pounder places the quick-service giant squarely on the front line of what is rapidly heating up into a premium burger war.
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Paris Bistro: The New York Times finds them better than ever!
Alive and Evolving: The Paris Bistro
WHETHER the Parisian bistro is dead depends largely on how you define « bistro. » If you need pigeonholes for your napkins, no wine choices because the owner’s brother-in-law makes Beaujolais, a dependable blanquette de veau every Tuesday, and the neighborhood plumber sitting in the corner, you’re out of luck. But if you want a small, cozy place, reasonably comfortable, with reliable and affordable food, it may be that the choices are better than they have been in years.
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Wine is back… even in fast food restaurants
The Grapes of Cash
Can wine work on quick-service menus? More restaurants are finding that, in fact, it can.
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Will Starbusck ever succeed in Food?
Starbucks, Jamba Juice, Debut New Food Menus. Why Are You Not Scared?
Starbucks and Jamba Juice share a few traits: strong brand, national footprint, a beverage-based business model and a small army of stock analysts who wonder why these publicly traded companies can’t sell more food to the hordes of customers who frequent their stores. This month, these companies revved up an ambitious new food program, even though both labor under the burden of operating stores that have little or no food prep equipment and employ no cooks.
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Mc Do in India: soon 200 units, without any beef burgers!
MUMBAI — McDonald’s Corp. plans to bring the Chicken Maharaja Mac to more of India.
While much of India’s retail sector is struggling, McDonald’s has been largely unaffected by the slowdown and is planning on accelerating its expansion on the subcontinent, according to Amit Jatia, chairman of McDonald’s in western and southern of India.
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Fruit: the next Star ingredient?
Fruit shines on restaurant menus
Fruit/vegetable children’s side items, superfruits and exotic fruits were among the top 20 trends identified for 2009 in a survey of chef members of the American Culinary Federation by the National Restaurant Association.
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The end of the standardized Starbucks
Starbucks intros new global store-design strategy
« We recognize the importance of continuously evolving with our customers’ interests, lifestyles and values in order to stay relevant over the long term, » said Arthur Rubinfeld, president, Starbucks Global Development. « Our new design approach will allow customers to feel truly at home when visiting their local store and give them opportunities for discovery at our other locations around the world. »
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