Marketing and Social Media Strategy for Restaurants | Nate Riggs » Podcast

Do you wear Glass? Google Glass made huge waves a few years back when the Internet giant announced its development and limited release. Since that time, the focus of just about all of the big tech trade shows have been on the rising trend and excitement for wearable technology. But outside of consumer use, does wearable tech have application inside the restaurant business? This week’s guest believes it absolutely does. In episode #033 of the Social Restaurant Podcast, I welcome Michael Atkinson back to the show. Michael is a restaurant technology entrepreneur and investor and the founder of FohBoh.com – the restaurant industry's first dedicated social network. As of now, he is also an official regular guest on the show and we’re delighted to have him back! Michael and I discuss everything from Google Glass applications in restaurants and franchises to the University of Texas Food Tech Lab and the new Austin Food Tech Incubator. Go ahead, turn up the speakers, click play and listening to episode #033 of the Social Restaurant Podcast. What You'll Learn During the Interview Ideas on how to incorporate wearable technology in restaurants. The trifecta that exists between customers, server and menu, and how technology can enhance and strengthen these relationships. How technology can create not only an efficient marketplace, but how it can also foster a richer connection between your consumers with your restaurant. Why rewards and incentives can encourage hesitate customers to opt-in to data technologies. Examples of early wearable technology adopters and how they're benefiting from these technological advances. Please Support Our Sponsors Social Restaurant Podcast is made possible by On Scene Productions and Netbase. Please show them your support! Listen Now [Tweet ""The common denominator: creating a rich connection between the guest, menu and restaurant.""] Subscribe using RSS Listen on Spreaker Tune in on iHeart Radio Subscribe in iTunes Download the mp3 Leave Us a Voicemail Did something from the show strike a chord with you? Go ahead and use our Speakpipe widget to leave the producers a voicemail with your comments! We'll try to feature it on next week's show! Additional Show Resources and Notes What wearable technology do you own? Like I mention in the beginning of this show, I'm obsessed with my Bone Induction headphones. Leave us a voicemail and let us know how wearable technology is helping your life. In this week's restaurant news, Sara and I discuss Millennials dining out habits. Learn more about what the study found in this Restaurant Hospitality article.   Michael talks about two real innovative projects: University of Texas Food Tech Lab and the new Austin Food Tech Lab incubator. Show them some support by visiting their websites to find out more about their work. What do you think of Google Glass? Michael jokes that it's "geeky as hell" but can see advantages of using them for a business standpoint. Share your thoughts by using the Speakpipe widget. If you missed our first podcast with Michael, make sure to check out episode #023. We discuss investing in restaurants and technology. Like Us Facebook If you like what you are listening to on the Social Restaurant Podcast, why not head over to our official SRP Facebook page and like is there too. Our Facebook fans will get continuously receive special insider tips, show supplemental materials and the chance to have back channel conversations with Nate, show guests and content sponsors. Like SRP on Facebook >> 

We talk a lot about restaurant trends on the Social Restaurant Podcast. From consumer demand for ‘farm to table’ options to the shift towards fast casual to how restaurants are using content marketing strategies, our guest and his brand have emerged as a thought leader who is breaking past boundaries in each one of these areas.   In episode #031 of the Social Restaurant Podcast, I welcome Chris Arnold to the show to talk all things Chipotle. Chris is the PR and Communications Director for Chipotle Mexican Grill and has been at the helm since 2003 and behind a lot of the burrito-slinging giant's successful outreach. Chris and I discuss a lot of stuff, but pay special attention to the making of his brand’s new satirical comedy series on Hulu and Hulu+, “Farmed and Dangerous”. Trust me when I say that this is an episode that will be near and dear to your own heart, LCD screen and hungry tummy. Go ahead, turn up the speakers, click play and listening to episode #031 of the Social Restaurant Podcast. What You'll Learn During the Interview How Chipotle's vision and performing business has enable the burrito brand to become a very media-centric company. Chipotle's commitment to advocating for governmental issues that are consistent to their mission and values and tips on how your brand can get involved too. A backstage pass to the production of Farmed and Dangerous, including Chipotle's goal in creating the Hulu-syndicated series. Tips on how to develop a sustainable business model and why commitment to sustainable farmers is key. Information on 'Sofritas,' the brand's new tofu option. Please Support Our Sponsors Social Restaurant Podcast is made possible by On Scene Productions and Netbase. Please show them your support! Listen Now [Tweet ""In 2013, we served 130 billion lbs of naturally raised meat."- @ChipotleMedia"] Subscribe using RSS Listen on Spreaker Tune in on iHeart Radio Subscribe in iTunes Download the mp3 Leave Us a Voicemail Did something from the show strike a chord with you? Go ahead and use our Speakpipe widget to leave  the producers a voicemail with your comments! We'll try to feature it one next week's show! Additional Show Resources and Notes In this week's news, Sara and I talk about the minimum wage controversy that's swept the restaurant industry. If you're interested in learning more, check out this QSR Magazine article and Bloomberg Businessweek article. What's your take? Let us know by leaving a comment. Chris says GMO labeling is one of the governmental issues that Chipotle feels strongly about. Because of this, Chipotle is committed to being as transparent as possible on all of their ingredients. Learn what's in your favorite burrito here. As board secretary, Chris sits on the Chipotle Cultivation Foundation, a non-profit dedicated to creating a sustainable, healthful and equitable food future. To date, the foundation has raised over $2 million. Have you watched Farmed and Dangerous yet? This four 30 minute episode Hulu and Hulu+ series is not only entertaining and satirical in nature, but also touch on real, serious issues that Chipotle and sustainable restaurants are working towards. Learn more about Piro, the production company that Chipotle partnered with to create the series. Who else is excited to try Chipotle's new Sofritas? According to Netbase, one of our sponsors, Chipotle's 'Positive Net Sentiment' in the social media conversation around the brand is a very favorable 70% with a 'Passion Intensity' of 50 - meaning people use high passion words  like "love," "awesome" or "amazing" when talking about the brand online. Sofritas are popping up in these online mentions too. If you're interested in ideas on how your restaurant can use social data and insights in the strategic decision-making process, download our brand new eBook that's just been pushed live today.  Thanks to Netbase,

I love my kids, but sometimes they can be the pickiest of eaters. And when they’re not happy with the menu, my wife and I hear about it to no end. As a parent, I can tell you first hand that it’s always a challenge to find good, healthy food that your kids can get excited about – let alone a fun and entertaining dining environment where you can enjoy dinner as a family. That’s why I’m excited about my guest this week – as I think she’s found the answer! In episode #030 of the Social Restaurant Podcast, I welcome Shannon Payette Seip, Co-Founder of Bean Sprouts, an innovative new concept based in Seattle, Washington that's taking this challenge head on. Shannon and I discuss everything from how to get kids excited about healthy culinary to the fun and quirky brand that she and her partner Kelly Parthen have developed to keep the attention of both kids and their parents. Go ahead, turn up the speakers, click play and listening to episode #030 of the Social Restaurant Podcast. What You'll Learn During the Interview Advice on how you can become a restaurant operator with only a new, out-of-the-box concept and no formal culinary training. Creative ways to position your brand throughout your entire restaurant concept, including internal efforts. How to be a kid-focused cafe while also appealing to parents through a fun family dining experience The advantages of being located in places that have built-in audiences. Strategies on how to create more fun cooking experiences for kids which will in return, spark and encourage them to try new foods. Please Support Our Sponsors Social Restaurant Podcast is made possible by On Scene Productions and Netbase. Please show them your support! Listen Now [Tweet ""Taste preferences form at 3. The more hands-on ownership, the more likely kids try something new.""] Subscribe using RSS Listen on Spreaker Tune in on iHeart Radio Subscribe in iTunes Download the mp3 Leave Us a Voicemail Did something from the show strike a chord with you? Go ahead and use our Speakpipe widget to leave the producers a voicemail with your comments! We'll try to feature it one next week's show! Additional Show Resources and Notes In conjunction with the theme of this week's episode, Sara and I discuss a Fast Casual article in our restaurant news titled "Kids' Menus: Evolution or Revolution?" What do you think? Let us know by leaving us a comment! Shannon gives up a play-by-play on what to expect when visiting a Bean Sprouts restaurant. To engage and empower their little diners, every location has a lower counter, where kids can choose what they want to eat, regardless of their reading level. Creativity is Bean Sprouts' middle name! From their 'Do-Re-For-Me' PB&J to their 'Wazzle' pizzas, Shannon says their healthy menu options for kids all have "a bit of personality." Check out their full menu here. Education and chuckles for parents, are two other factors that Shannon says are important to the Bean Sprouts brand. What do you think of Broccoli Obama and Pitt Romney? Interested in learning more about Bean Sprouts? Check out their cooking classes and Bean Appetit Cookbook for more kids cooking with parental guidance fun! Like Us Facebook If you like what you are listening to on the Social Restaurant Podcast, why not head over to our official SRP Facebook page and like is there too. Our Facebook fans will get continuously receive special insider tips, show supplemental materials and the chance to have back channel conversations with Nate, show guests and content sponsors. Like SRP on Facebook >> 

How important of a role does brand play when growing a franchised restaurant system?  And, what about content marketing? My guest this week believes this all works together to create a key formula that is critical to success. And in his system, he sits right in the middle of the cross-section between the two leading the charge for explosive growth. He knows his stuff when it comes to content marketing for franchised restaurants. In episode #029 of the Social Restaurant Podcast, I talk with Matthew DeBusk, Vice President of Brand for Great Wraps, an Atlanta-based concept with only one corporate-owned location. Matt and I discuss everything from brand and franchise development to website development and also how to build a sustainable content program that mixes local-level content to top down stories. Go ahead, turn up the speakers, click play and listening to episode #029 of the Social Restaurant Podcast.   What You'll Learn During the Interview The role of a brand's personality and why it's crucial to a franchise's success. Matt's predictions on why fast casual, over QSR, is the way of the future. How looking for new franchisees can help you to better define your brand. The characteristics of a bright franchisee - knowledgable, engaged, personable, business-oriented and in love with the brand and the direction of the company. Why standard corporate speak is a thing of the past and how an engaged ownership of a company can allow your customers to better know your brand and its people. Please Support Our Sponsors Social Restaurant Podcast is made possible by On Scene Productions and Netbase. Please show them your support! Listen Now [Tweet ""If you engage your audience with fresh, original content, they'll always go back to your brand.""] Subscribe using RSS Listen on Spreaker Tune in on iHeart Radio Subscribe in iTunes Download the mp3 Leave Us a Voicemail Did something from the show strike a chord with you? Go ahead and use our Speakpipe widget to leave  the producers a voicemail with your comments! We'll try to feature it one next week's show! Additional Show Resources and Notes In this week's restaurant news, Sara and I discuss a QSR Magazine article titled "Taco Bell Foundation for Teens Donates $120,000."  Like them on Facebook for more information. Want to get a sneak peek at Great Wraps' redesign? Here's a picture of their new store's rendering. Keep an eye out for what's to come with Great Wraps and its new branding, slated to launch in March.   Matt applauds Head Chef Jason Moore for his work in creating Great Wraps' "healthy indulgence" menu items. Connect with Jason to learn more. Want to learn more about Great Wraps' franchise business model? Check out their website for more details Like Us Facebook If you like what you are listening to on the Social Restaurant Podcast, why not head over to our official SRP Facebook page and like is there too. Our Facebook fans will get continuously receive special insider tips, show supplemental materials and the chance to have back channel conversations with Nate, show guests and content sponsors. Like SRP on Facebook >> 

The media landscape has fragmented in a big way. And because of this, what used to be a clear process for creating PR ad media relations outreach campaigns has also shifted.  What is your brand to do in when the public now has so many media sources where they can find information? My guest this week lives and breathes this challenge every single day. She and her innovative firm have also helped brands like Chic-Fil-A, Panara Bread and others to combat this challenging landscape head on and get their messages out to the masses of customers who now consume media more frequently than ever before, often times from the smartphone they carry in their pants. In episode #027 of the Social Restaurant Podcast, I talk with Kate Finley, CEO of Belle Communications, a Columbus Ohio-based public relations firm that operates on a virtual agency model. Through an integrated approach, they combine pr and media relations with social media and content marketing to help startups, CPG brands and speciality food brands. Kate and I discuss everything from agency business models, this past week’s Super Bowl marketing campaigns to Chipotle’s approach in releasing their original, Hulu-syndicated series, ‘Farmed & Dangerous’. Go ahead, turn up the speakers, click play and listening to episode #027 of the Social Restaurant Podcast. What You'll Learn During the Interview The importance of breaking down separate silos to perform and operate through an integrated approach. Why providing tailored, customized meal options can create a better experience for your customers. Characteristics virtual agencies need to have to allow brands to overcome stereotypical fears of these types of pr companies. Learn how media relations has changed but how its only stayed true to its  traditional model. How implementing transparency can create opportunities for your restaurant brand. Please Support Our Sponsors Social Restaurant Podcast is made possible by On Scene Productions and Netbase. Please show them your support! Listen Now Tweetable Moment: "Everyone needs food. People enjoy talking about food and experiencing it. This industry is so fun." - @kateupdates (Click to Tweet)  Subscribe using RSS Listen on Spreaker Tune in on iHeart Radio Subscribe in iTunes Download the mp3 Additional Show Resources and Notes In this week's restaurant news, we discuss an article from AdWeek titled "Dunkin' Donuts' New Vine Spots Play on Super Bowl Memories." Here's one of their three videos. What do you think? Were these videos and hit or a miss? Share your thoughts by using the Speakpipe comment tool. Kate talks about how she's embraced the Paleo lifestyle while also being a foodie. Read Kate's personal blog - Kate Updates: Live. Happy. Healthy. - to learn more about her experiences. We praise Chipotle for their marketing efforts. Watch more of the trailer of for their upcoming Hulu series, Farmed & Dangerous, to learn more. Like Us Facebook If you like what you are listening to on the Social Restaurant Podcast, why not head over to our official SRP Facebook page and like is there too. Our Facebook fans will get continuously receive special insider tips, show supplemental materials and the chance to have back channel conversations with Nate, show guests and content sponsors.   Like SRP on Facebook >>   

The “Farm to Table” movement is on just about every restaurateur’s mind in 2014. Consumers are demanding things like organic and locally grown produce, grass-fed beef and free range eggs. And yet, not many chains have figured out how to execute Farm to Table well – let alone all the other actions that support truly sustainable business. My guest this week comes from a brand that lives and breathes sustainable throughout their system, so much so that it’s a core part of their brand marketing as well as their family values. In episode #026 of the Social Restaurant Podcast, I talk with Cynthia Hess, Training and Human Resources Director of Elevation Burger, a Washington D.C.-based fast casual  franchise that prides itself on the sustainability of their system, serving food that's better for you and better for the environment as well as their passion for delivering the ultimate customer experience. Cynthia Hess also plays the role of big sister to Hans Hess, Elevation Burger's founder. Our conversation dives into how she and her family have successfully mixed business and family to make Elevation Burger one of the hottest international better burger franchises in the game. Go ahead, turn up the speakers, click play and listening to episode #026 of the Social Restaurant Podcast. What You'll Learn During the Interview How to balance work and family and where to draw the line between both entities. The importance of creating strong relationships with local family farms to maintain a sustainable business with quality, clean ingredients. Why it will take pressure from both consumers and the restaurant industry to create a larger demand for more production of higher-quality meats and organic products. The benefits of being an integrated system by balancing your restaurant's intake and output to achieve sustainability. Learn how Elevation Burger expanded into the Middle East and gain insight on how to translate an American brand overseas. Please Support Our Sponsors Social Restaurant Podcast is made possible by On Scene Productions and Netbase. Please show them your support! Listen Now Tweetable Moment: "To serve quality food with a smile and develop relationships while doing it is the highest satisfaction." - Cynthia Hess (Click to Tweet)  Subscribe using RSS Listen on Spreaker Tune in on iHeart Radio Subscribe in iTunes Download the mp3 Additional Show Resources and Notes In this week's restaurant news, we discuss an article from Restaurant Hospitality titled "Kids' Dining: Time to Get on Board With Babies?" What do you think? Should children be accepted at upscale restaurants? Tell us your thoughts by using the Speakpipe comment tool. Throughout the interview, Cynthia shares her experiences working in the family business. Pictured here is her brother, Hans Hess, founder of Elevation Burger. The two started working in the restaurant business as kids! Elevation Burger lives by the mantra of serving food that's better for you and for the environment. From 100% USDA-certified organic, 100% grass-fed, 100% free-range, 100% ground-on-premises beef and fresh-cut fries cooked in 100% heart-healthy olive oil, their food is not only mouth-watering but healthier. Check out their menu to learn more. Cynthia states that the key to sustainability is being an integrated system. One way Elevation Burger has implemented this model is through their creation of the recycled olive oil program. Read this QSR Magazine article for more detail on the franchise's bio diesel efforts. The Latifa Tower, also known as the "Elevation Burger Tower" is franchise's Dubai location. The tower received this name by its 18-by-14 square foot Elevation Burger sign, which made it the largest puck sign in the country. Learn more about this marketing technique by reading this Fast Casual article. Like Us Facebook If you like what you are listening to on the Social Restaurant Podcast,

Most restaurant holding companies grow by blowing out a popular concept and then acquiring concepts to add to the mix. My guest this week has taken this model, spiced it up with a little bit of Carolina BBQ expertise and flipped that model on it’s head, offering his franchisees access to multiple concepts. In episode #024 of the Social Restaurant Podcast, I talk with Brian Bailey, CEO of Ichor Restaurant Group, a rapidly growing Canton, Ohio-based fast casual franchise that has built an interesting model to allow franchisees to open multiple restaurants in the same town - all under different brand names and flavor profiles. Brian brings all kinds of energy and enthusiasm to this week’s show and is not only a restaurant innovator, but also an award-winning BBQ expert who’s skills have been honed in the pits. Go ahead, turn up the speakers, click play and listening to episode #024 of the Social Restaurant Podcast. What You'll Learn During the Interview How to transform a personal, inspired passion into a logical business path. The sophisticated palate you can gain from tasting different restaurants' foods to help develop your own concept. Understand why would-be restaurateurs should participate in festivals. Brian's thoughts on why the level of service separates fast casual from QSR. How engaging your existing fan base can motivate our customers to try your other restaurants. Please Support Our Sponsors Social Restaurant Podcast is made possible by On Scene Productions and Netbase. Please show them your support! Listen Now Tweetable Moment: "Every town should have a good newspaper joint and every town should have a good barbecue joint." - Brian Bailey (Click to Tweet) Subscribe using RSS Listen on Spreaker Tune in on iHeart Radio Subscribe in iTunes Download the mp3 Additional Show Resources and Notes In this week's restaurant news, we discuss a QSR Magazine article titled "What Burger Brands Can Learn From Sandwich." Read more on what burgers brands can learn from its "more malleable brother." Brian discusses the rich, authentic, southern-inspired taste of Old Carolina Barbecue Company. Read about this fast casual brand and the 100+ rib-off awards its won. Throughout the show, I talk with Brian about Ichor Restaurant Group's franchise model and four restaurant concepts - Old Carolina, Baja Pizzafish, Smoke the Burger Joint and Wedge Grilled Cheese. Make sure to check out what all the restaurant group is doing. As an affiliate of Punch Media Group, I also support Brian's recommendation of using this digital media and entertainment company. Learn more on how to utilize their services of developing popular culture experiences and brand strategies across online and mobile platforms. Like Us Facebook If you like what you are listening too on the Social Restaurant Podcast, why not head over to our official SRP Facebook page and like is there too. Our Facebook fans will get continuously receive special insider tips, show supplemental materials and the chance to have back channel conversations with Nate, show guests and content sponsors. Like SRP on Facebook >> 

As a marketer by trade, the power of branding has always fascinated me.  But for multi-unit restaurants, developing and stewarding a brand is a very serious business. From internal communications to marketing to the local restaurant environment, strong branding must be a corner stone of any chain’s growth and success. My guest this week has so many compelling stories to tell about how his company's brand has proliferated the organization – from new restaurant environments to developing a tagline taken from the company’s namesake and using it to focus internal employees, process improvement initiatives and even franchise growth. It’s truly an amazing story from a big thinking industry leader. In episode #025 of the Social Restaurant Podcast, I talk restaurant brands with Kelly Roddy, CEO of Schlotzsky's Deli, an international franchise of more than 3500 locations owned and operated by FOCUS Brands, Inc. Kelly brings an interesting and comprehensive paradigm on restaurant branding as well as insights and intelligence on his company, it’s parent company and more. Go ahead, turn up the speakers, click play and listening to episode #025 of the Social Restaurant Podcast. What You'll Learn During the Interview The difference between brand identity and brand. How you can grow your customer base by staying relevant, cool and hip. Why you should play up the extra sensory elements of your brand to make your restaurant a craveable, mouth-watering experience. The role of a strong business model in franchising a brand. Benefits of having a diverse franchisee family. Please Support Our Sponsors Social Restaurant Podcast is made possible by On Scene Productions and Netbase. Please show them your support! Listen Now Tweetable Moment: "Turning your brand around is like steering a battleship - you do it one degree at a time." - Kelly Roddy (Click to Tweet) Subscribe using RSS Listen on Spreaker Tune in on iHeart Radio Subscribe in iTunes Download the mp3 Additional Show Resources and Notes Schlotzky's Deli is one of the five franchises that is owned and operated by FOCUS Brands. Throughout the show, Kelly talks about the benefits of working with the FOCUS Brands family. Learn more about this franchisor by visiting the FOCUS Brands site. I mention a Forbes article which featured Kelly in 2010. Read the article where he talks about the importance of branding. "Lotz Better" has become the overall branding message and initiative of Schlotzsky's. From their food to customer experience to philanthropy efforts and more, Schlotzsky's promises to be "Lotz Better." Learn more about the brand here.   I also talk about a QSR Magazine article on leveraging minority franchisees. Read what Kelly and other franchisee CEOs have to say. Like Us Facebook If you like what you are listening too on the Social Restaurant Podcast, why not head over to our official SRP Facebook page and like is there too. Our Facebook fans will get continuously receive special insider tips, show supplemental materials and the chance to have back channel conversations with Nate, show guests and content sponsors. Like SRP on Facebook >> 

Perhaps you’re considering investing in the restaurant or technology businesses in 2014. If that’s you, then you already know the stakes are incredibly high. One misstep can leave you jobless and with an empty wallet. This year promises to keep restaurateurs on their toes as the intersection between restaurant operations, marketing and technology becomes a cross road that everyone in the business will pass at some point. My guest this week has been traveling that exact road for the majority of his career, gaining experience as an frontline restaurant employee who climbed the ranks to open locations for major brands, found his own concepts and even build technology companies. He’s also an experience investment banker working to help seed new concepts and develop affordable technologies that help take the guess work out of running efficient operations. In episode #023 of the Social Restaurant Podcast, I talk with Michael Atkinson, food, tech, entrepreneur and founder of FohBoh.com and the former Foodservice Social Media Universe Conference. Michael brings 25 years of restaurant and technology industry experience to the show, sharing his vision on where things are headed next year. I can guarantee that this is a conversation you won’t want to miss. Go ahead, turn up the speakers, click play and listening to episode #023 of the Social Restaurant Podcast. What You'll Learn During the Interview How the internet has transformed and evolved the restaurant industry. Hear about successes of early social adopters and startups within the industry. Why the fast causal segment is booming and thriving, making it the most appealing to investors. Tips on investing in restaurants, including what investors should be concerned about in 2014. Please Support Our Sponsors Social Restaurant Podcast is made possible by On Scene Productions and Netbase. Please show them your support! Listen Now Tweetable Moment: "Just get going. Get started with the lowest amount of capital that you need." - @michaelatkinson (Click to Tweet) Subscribe using RSS Listen on Spreaker Tune in on iHeart Radio Subscribe in iTunes Download the mp3 Additional Show Resources and Notes Michael talks about one of his investments called FohBuzz during the show. He describes it as the CarFax or a Klout Score for a restaurant. It's a platform which allows you to measure your social score and compare it to your competitors. Learn how more about FohBuzz by visiting their website.   Michael explains why he thinks pizza shops are a great pursuit for investors. Check out Hot Italian, the Neapolitan pizza restaurant Michael's an investor in as well a recent blog post he wrote titled "Pizza on Wheels + Where is the Best Pizza in the U.S.?" I mention in the show the Fast Casual 2014 State of the Industry Report. If you're interested in buying the report, click the link above. Like Us Facebook If you like what you are listening too on the Social Restaurant Podcast, why not head over to our official SRP Facebook page and like is there too. Our Facebook fans will get continuously receive special insider tips, show supplemental materials and the chance to have back channel conversations with Nate, show guests and content sponsors. Like SRP on Facebook >> 

The Social Restaurant Podcast launched with it’s inaugural episode back in March of 2013. Since that time, we’ve produced 22 episodes and had the opportunity to sit and talk with some of the best and brightest leaders in the restaurant industry. We've also refreshed the show's branding to the new NR Media Group identity set and would love your feedback on the new logo.  If you have some, please do take a moment to leave use a voice comment using our new SpeakPipe application. This special edition episode recaps some of the most compelling interview with restaurant CEO’s who are working to innovate and shape the trends that will drive the restaurant business this year. In episode #022 of the Social Restaurant Podcast, I look back on the show's humble beginnings as an idea and primitive recording produced in my basement to where it is today – a fully produced and syndicated audio podcast that has been downloaded by over 4000 listeners in the restaurant industry to date. First, you’ll hear interview clips with Erle Dardick, from episode #013, a life-long catering expert and CEO of MonkeyMedia Software. Erle discusses why catering is important to restaurant operations and just how big the opportunity is. You'll also learn three categories of catering and how the business changes for restaurants versus large scale grocery retailers.   Next, you'll hear Carl Howard from episode #012, a turn-around agent and CEO of the popular QSR brand Fazoli's. Carl has led his brand to reverse and sustain positive comparable sales growth for the last 12 months.  He has shares interesting perspectives on why he thinks consumer tastes are becoming more sophisticated and why menu trends must evolve to meet these needs.   Finally, Don Fox from episode #021, CEO of Firehouse Subs, a 19-year-old concept that was recently named by QSR Magazine as one of the Best Franchise Deals of 2013. Don focused on what it takes to grow a franchise successfully and the set of metrics that, in his opinion, should be most important to restaurant operators. Go ahead, turn up the speakers, click play and listening to episode #022 of the Social Restaurant Podcast. What You'll Learn During the Interview How the Social Restaurant Podcast has evolved over 2013. What's next for the podcast in 2014 The main tips from these CEO's - the opportunity catering holds for restaurants, why you should embrace customization into your menu options and how to grow a successful franchise. Please Support Our Sponsors Video content is changing. Not only in the way it’s consumed, but in how it’s produced.  At On Scene Productions, we develop multi-channel video content strategies to help clients fill the entire sales funnel, from introduction to education to purchase >> LEARN MORE   Listen Now Tweetable Moment: "As restaurateurs we have a very specific opportunity because our brands are very powerful." - @ErleDardick (Click to Tweet) Tweetable Moment: "We're just growing foodies. It's amazing about the level of culinary depth these young kids have." - Carl Howard (Click to Tweet) Tweetable Moment: "It's taken almost 20 years to be an overnight success." - @DonMFox (Click to Tweet) Subscribe using RSS Listen on Spreaker Tune in on iHeart Radio Subscribe in iTunes Download the mp3 Additional Show Resources and Notes I start the show by talking about my podcast peers who inspired me to pursue the show. Make sure to tune in to Jay Baer's Social Pros Podcast and Cliff Ravenscraft's Podcast Answer Man. For more information on the syndication providers of the Social Restaurant Podcast, check out Spreaker, Soundcloud, iTunes, iHeart Radio  and Sticher Radio. Like Us Facebook If you like what you are listening too on the Social Restaurant Podcast, why not head over to our official SRP Facebook page and like is there too.

What does it take to grow and operate a successful restaurant franchise system?  One might imagine that it’s a huge undertaking that requires quite a bit of hands on activity to get it right. This week’s guest has spent the last few years doing exactly that.  In fact, he’s so hands on, QSR Magazine gave him the official title of “Hands On CEO”, just this past year. In episode #021 of the Social Restaurant Podcast, I talk with Don Fox, Chief Executive Officer of Firehouse Subs, a 19-year-old concept with over 700 Firehouse Subs restaurants in 36 states and Puerto Rico with a goal of reaching 2000 locations by 2020. Don and his chain were recently featured on the cover of QSR Magazine as one of the Best Franchise Deals of 2013.  You’ll hear him share the secrets of how his chain has worked to win that award and the lessons they’ve learned along the way. If you market to franchised restaurant systems or are working to grow one on your own, Don shares ideas and concepts that you can take to heart. Go ahead, turn up the speakers, click play and listening to episode #021 of the Social Restaurant Podcast. What You'll Learn During the Interview Strategies on how to be a hands-on leader without micromanaging to celebrate your franchisee successes . Why you should challenge your area representatives to play the roles of coaches, mentors and policemen within your restaurant franchise. Don's three linchpin elements - Financial Discipline, Quality Franchisees and Real Estate - which can set a good franchise apart from its competitors. The importance of average unit volume (AUV) and why it's the most important metic within an organization. Please Support Our Sponsors Video content is changing. Not only in the way it’s consumed, but in how it’s produced.  At On Scene Productions, we develop multi-channel video content strategies to help clients fill the entire sales funnel, from introduction to education to purchase >> LEARN MORE Don't let your shift hit the fan! Use ShiftNote, a web-based manager's logbook and employee scheduling tool.  Replace messy paper and files with an easy-to-use online system. >> LEARN MORE Listen Now Tweetable Moment: "It's taken almost 20 years to be an overnight success." - @DonMFox (Click to Tweet) Subscribe using RSS Listen on Spreaker Tune in on iHeart Radio Subscribe in iTunes Download the mp3 Additional Show Resources and Notes I start off this week's show mentioning Statistics Brain's Top 50 Food Services Franchises. Find out who made the 2013 list here. Throughout the show, Don is referred to as a "Hands On CEO." He received this title from QSR Magazine when Firehouse Subs was featured as one of the Best Franchises of 2013.  Download the July 2013 issue to read more. Don expresses the importance of being informed about legislation, especially reforms that can influence the restaurant industry. Join the National Restaurant Association, an organization he endorses in the show.   In 1994, firefighters and brothers Robin and Chris Sorensen opened Firehouse Subs. Giving back to public safety entities, the franchise founded the Firehouse Subs Public Safety Foundation in 2005. Today, a total of 8.3 million dollars of life-saving equipment has ben donated.   Like Us Facebook If you like what you are listening too on the Social Restaurant Podcast, why not head over to our official SRP Facebook page and like is there too. Our Facebook fans will get continuously receive special insider tips, show supplemental materials and the chance to have back channel conversations with Nate, show guests and content sponsors. Like SRP on Facebook >> 

How much do you know about CRM?  Have these strategies, processes and tools found their way into your organization? The restaurant business revolves around managing customer relationships.Whether it’s developing a franchise network or simply keeping tabs on the people who walk up to your counter everyday, any operator will tell you that it's the relationship established between the people in your brand and your guests that keeps them happy and coming back, again and again. In episode #020 of the Social Restaurant Podcast, I talk with Jon Ferrara, Founder and CEO of Nimble, a new take on CRM that leverages intelligence aggregated directly from the user’s social graph to surface relationship building opportunities that over time, lead to transactions. Jon has been a leading thinker and CRM pioneer since co-founding Goldmine back in 1989. That company was recognized as a national "Fast 500" company, sweeping the computer industry by receiving multiple back to back PC Magazine's "Editor's Choice" awards from 1993 to 1997. You need to manage your customer relationships more efficiently, and Jon’s ideas will show you how to actually do it, starting right now. Go ahead, turn up the speakers, click play and listening to episode #020 of the Social Restaurant Podcast. What You'll Learn During the Interview How CRM has evolved over the years, and what's in managing customer relationships. How technologies like social media have changed the game and a few different ways the CRM now translates across an organization. Jon's summary and definition of social signals and why that term should be important to you. How CRM can help a franchise organization develop and grow by keeping in touch with the right people. What's next for Nimble in terms of features and products that will help uncover deeper intelligence you will track in your CRM. Please Support Our Sponsors Video content is changing. Not only in the way it’s consumed, but in how it’s produced.  At On Scene Productions, we develop multi-channel video content strategies to help clients fill the entire sales funnel, from introduction to education to purchase >> LEARN MORE Don't let your shift hit the fan! Use ShiftNote, a web-based manager's logbook and employee scheduling tool.  Replace messy paper and files with an easy-to-use online system. >> LEARN MORE Listen Now Tweetable Moment: "Salespeople aren't good at data entry. They're good at relationships" - @jon_ferrara" (Click to Tweet) Subscribe using RSS Listen on Spreaker Tune in on iHeart Radio Subscribe in iTunes Download the mp3 Additional Show Resources and Notes In open of this show, I mention a few articles that have captured the evolution of CRM during the rise of social media. I want to give a shout out to Jeremiah Oywang and his 2007 article entitled Explaining the Social Graph to Your Executives.   While it's all but ancient text in regards to how much has changed in the past six years, the ideas and concepts Jeremiah wrote were well ahead of their time. I also mention Jacob Morgan's article in Social Media examiner in late 2010 entitled what is Social CRM?  While Jon will argue that the term "Social CRM" has gone by the wayside, Jacob does a nice job of capturing the shift in the technologies that supported customer interaction back then.  The graphic below was lifted from the original article because I think it's a very succinct visual that can help you get your head around how the mindset was evolving.   And finally, as of this episode, I've been a Nimble CRM user for about 3 weeks. In the past, I've used more than a dozen CRM systems that have included SalesForce, Batchbook, ACT, SugarCRM and a few others. While it took me some time to fully comprehend exactly what Nimble can do, I've opted in for the long haul, replacing my Highrise account with Jon's system. From an intelligence standpoint,

How long do you keep your guests waiting for an answer when they reach out to your brand on Facebook or Twitter? With the proliferation of social media, how restaurant brands connect with and serve guests has become extremely fragmented, creating a significant challenge in delivering remarkable guest experiences.  My guest this week has taken on this challenge head on, developing a software platform designed to meet these demands. In episode #019 of the Social Restaurant Podcast, I talk with Joshua March, Founder and CEO of Conversocial, a technology platform that helps brands manage customer service conversations on Facebook and Twitter. Josh was years ahead of the curve in understanding how social media listening and response plays into customers service, as well as the infrastructure and technology that must be in place to make it actionable for brands. If you struggle to understand how social media fits into both your marketing department as well as your customer experience group, you’ll want to hear what Josh has to share. Go ahead, turn up the speakers, click play and listening to episode #019 of the Social Restaurant Podcast. What You'll Learn During the Interview Learn how to use the web as an extension of your customer service department. Hear research and survey results on social habits and expectations of people who interact socially with companies online. Deliver proper customer relations experiences by integrating social into all aspects of your company Develop organizational strategies to respond to customer service conversations in real-time. Identify who your dissatisfied customers are by sorting through the online clutter to turn bad customer service experiences into advocates for your brand. Please Support Our Sponsors Video content is changing. Not only in the way it’s consumed, but in how it’s produced.  At On Scene Productions, we develop multi-channel video content strategies to help clients fill the entire sales funnel, from introduction to education to purchase >> LEARN MORE Don't let your shift hit the fan! Use ShiftNote, a web-based manager's logbook and employee scheduling tool.  Replace messy paper and files with an easy-to-use online system. >> LEARN MORE Listen Now Tweetable Moment: "Social media is quite specific. You can't just be there and hope it works." (Click to Tweet) Subscribe using RSS Listen on Spreaker Tune in on iHeart Radio Subscribe in iTunes Download the mp3 Additional Show Resources and Notes In this podcast, Josh and I make reference to three different surveys: A  2013 survey conducted by Oracle found that brands could lose up to 20% of revenue from poor customer experiences. View results to learn more about Oracle's research. A 2012 survey conducted by Edison Research found that one in four social media users have used social for customer service/support. Learn more about these social media users. The 2012 American Express Global Customer Service Barometer featured social media for the first time. It concluded that people who complain on social media are the most vocal in every way. Josh explains how Conversocial provides the necessary tools to put customer conversations at the heart of their clients businesses. Download Conversocial's Tweet, Email or Call to see the opportunity restaurants have to engage in customer service over social media as 16% of all customer-related tweets are sent within a restaurant. Learn more on Conversocial by following @conversocial or liking Conversocial on Facebook. Like Us Facebook If you like what you are listening too on the Social Restaurant Podcast, why not head over to our official SRP Facebook page and like is there too. Our Facebook fans will get continuously receive special insider tips, show supplemental materials and the chance to have back channel conversations with Nate, show guests and content sponsors.