It’s Friday. The weekend is here. In most businesses the weekend means relaxation and the end of the week. For restaurateurs, weekends offer hope for the future. Busy or bust the dice table gamble that we all took at one point in time depends on Friday, Saturdays and Sunday Brunch. The make it days – and nights- really define who we are as owners, designers, and conceptualizers of demographic tastes and trends.
Fridays mornings also offer tremendous anticipation. How many times can we check the reservation book with the anxiety that the log template will be full? How often can we actually ask if we are looking busy without seeming too stressed?
If anyone is paying attention to the hottest sensation in LA currently, Kogi, BBQ to go is on fire. The trend is based on two Korean BBQ trucks, styled after the famous Mexican Taco trucks that grace the
But in the meantime, explore Twitter, and Facebook and MySpace and develop a plan on how to promote your business on social media networks.
Randy Burks, Executive Chef and partner of Randy’s Steakhouse in
“Social Media is one of the most remarkable ways to advertiser for anyone in the business. It gives us the ability to announce our specials and broadcast upcoming events to our customer base. We have researched numerous outlets and plan on a social network media blitz beginning in July.” Burks said.
Although the economy has made it tough for many restaurants, Burks has focused on catering and special events to solidify his volume.
“We are actually selling as we never have before,” said Don Burks, who heads the operation. “We are making our events very attractive to various clubs and organization in Frisco and they are supporting the locals.
One of the assets of actually selling event and catering packages is the ability to target and focus on a sales plan to support your advertising and social media marketing.
Yes, it’s Friday. The weekend. Make sure the checklists are out. Make sure your manager has a pre shift meeting. And, makes sure that everyone enjoys your hospitality, your food, and your ambiance.
The economy is on the upswing. Business is getting better. And social media and the Kogi truck are working.