SOCIAL MEDIA PANEL @ FOODPORTUNITY SERVES UP MIKE THELIN, NICK ZUKIN, GREGORY DENTON & CARRIE WELCH
BUY TICKETS NOW FOR MARCH 7TH EVENT
Portland’s food community gathers to talk food with tastes from some of the new kids in town — St.Jack and Aviary, as well as Beaker & Flask, KOi Fusion, Lincoln, Accanto, Genoa and Serratto.
PORTLAND, Oregon (February 15, 2011) – Think of the food blogger you follow daily, but have never met. Or your favorite butcher, artisan chocolate maker or cheese guru. Portland will once again host Foodportunity, an opportunity for people from all different food and beverage careers to mix, mingle and talk about food. Meet local chefs, food writers, photographers, publicists, artisan producers and farmers who have all contributed to Portland’s thriving independent food scene. A regular event in Portland, Foodportunity will be held on Monday, March 7, 2011 from 6-9 p.m. at the Heathman Restaurant and Bar. Tickets are $20 in advance, $26 at a later date (w/ all handling fees) and include bites from a collection of Portland restaurants such as Accanto and Genoa, Aviary, Beaker & Flask, KOi Fusion, Lincoln PDX(Culinary Artistry and Sunshine Tavern opening
Spring 2011)St. Jack, Serratto and The Heathman Restaurant and Bar. Tickets are available now through Brown Paper Tickets at www.brownpapertickets.com/event/154180.
“Our last Portland event was a hit and food professionals love the chance to catch up with colleagues or meet someone new in the food community,” said Keren Brown, Foodportunity founder. Foodportunity is one of the few events of its kind that brings Portland’s food community together in one location on one night – a true meeting of the minds and tastebuds!
Grazing is Encouraged…
Portland restaurants will serve up some tasty bites included in the admission. Beer and wine will be available from a cash bar, and a wide range of food products from local companies will be available to sample. Companies interested in showcasing their product may contact Keren Brown, Kerenlovestocook@gmail.com.
Down & Dirty with Social Media
New to the Portland event will be a social media panel made up of some of our favorite Portland social media stars including Mike Thelin, a local food writer, Cooking Channel contributor, and food event maven. Joining Mike on the panel will be Carrie Welch, formerly the Vice President of PR for the Food Network, Nick Zukin, food writer and host of www.portlandfood.org and executive chef Gregory Denton of Metrovino. Learn a few insider tips to starting a social media campaign in your restaurant or food business and share your personal experiences on Facebook and Twitter.
Speed Networking – for Foodies
The first 30 Foodportunity ticket-holders to send an email to infopdx@foodportunity.com will get a seat at the “speed networking” session, hosted by Byron Beck, a freelancer for national and Oregon-based publications, who also appears on television and radio, has his own blog at byronbeck.com and contributes to pdx.eater.com. What better way to meet so many foodies at one time (for 1 minute each) and hand out business cards in this intimate and fast-paced setting.
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About The Heathman Restaurant and Bar
The Heathman Restaurant exemplifies the best of the Pacific Northwest using seasonal ingredients inspired by the flavors and cuisine of France. Recipient of the James Beard Best Chef: Pacific NW award in 2001, Philippe Boulot partners with the region’s select growers, producers and vintners to find the highest quality ingredients. Boulot was honored by the Academie Culinaire de France as the Academie’s Chef of the Year. The Heathman Restaurant and Bar was chosen as one of the “Best Bars” by Portland Monthly. For more information, please call 503-790-7752 or visit www.heathmanrestaurantandbar.com. The Heathman Restaurant is located in the historic
Heathman Hotel at 1001 SW Broadway in downtown Portland’s cultural district.
About Foodportunity
Keren Brown, aka Frantic Foodie, conceived of the food networking idea known as Foodportunity and has held more than a dozen food-related events last year in both Seattle and Portland. Recently recognized by MarthaStewart.com as “Doer of the Week”, Keren also organizes monthly events for Seattle food bloggers where she holds Q&A sessions with famous authors, tours of food companies and other events to help bloggers interact. Keren’s food events information can be found at Frantic Foodie in the Seattle PI, www.FranticFoodie.com and on the events page of MyNorthwest.com. For more information, visit www.foodportunity.com/portland and follow us @foodportunityOR and #Foodprtpdx and #Foodprt.
Debate About Customer Contact and Feedback Systems
Debate About Customer Contact/Feedback Systems
Social Web, Email, Paper Comment Cards, Tableside and Blogs
Technology is completely changing the game for service industries. You would not be reading this post two years ago if it weren’t for the atomic explosion of the social web.
I believe paper comment cards are dead. They have zero value today. For reasons enumerated by several sources here in FohBoh and my own observations, I declare the paper comment card an archeological relic of an earlier age. If you are still using paper comment cards, you’re a dinosaur.
I also believe there is limited functionality communicating with customers via email. Do you really think a customer is going to provide their email address to you – just so you can send them advertising and marketing? My email inbox is flooded with relevant content: Clients, Peers, LinkedIn discussions, about twenty different Smart Briefs, Peter Shankman’s Help A Reporter Out (HARO) and my favorite blogs that I want to see; not to mention the tweets I want to save. I don’t have time to open your advertising and marketing junk (especially if I opened it once before and that is what it was).
Blogs that are written well, contain intriguing imagery or video with compelling content, are informative of the life of your business (meaning your people, your passions, where you source your materials, or what fun-filled special event is happening) are going to interest me. I’ll probably follow you – either by RSS feed or asking you to directly email me with it. I know it’s a blog. I know that you’ve put time into it. It’s succinct, relevant and visually compelling.
But I’m here today to argue something tried and true. Visiting tables. You know this works. Just as you know that if the POS system fails, you can always write chits.
I wonder how many operators keep old-school blank ticket pads in the office for that emergency?
There’s no more effective customer contact and customer feedback system than the owner or manager spending time on the floor visiting tables. Chatting up regulars and greeting new faces is the simplest, easiest and most direct personal contact an operator can implement to build relationships and get feedback, discover customer concerns and let the customer know how much you appreciate their business. It’s at this point that gaining effective feedback happens, whether that is verbal communication or using digitally based survey collection/reward systems.
Now Immagonna give you a twist, before I give the microphone back to ya.
The social web, with it’s different networks like Facebook, Twitter, Urbanspoon etc., is virtual tableside. Customers find it much easier to “friend you” through social networks than they do to give you their email. They find it much easier to post comments on restaurant search sites, than they do to (risk their security) provide you their email. And you get to draw them into conversations. Just as there is a virtual front door to your restaurant – there’s a virtual tableside chat waiting for you.
If you want examples of this, go follow Rick Bayless of Frontera Grill on Twitter (@Rick_Bayless) or Ron Zimmerman of the Herb Garden ($190 pp dinners) on Twitter (@Herbguy). They’ve been doing it for a year. The customer feedback they receive is astounding.
Over on Facebook, search out the Boston restaurant Myers & Chang – they do it as does Caminito Argentinean Steakhouse in NorthamptonMA (owned by a socialmedia rockstar).
These case studies prove that restaurants across the dining option spectrum use social media to engage existing and new potential customers by visiting tableside – virtually – and on the floor.
Do you disagree with any portion of this post? I’d love to hear it and debate you…
An interesting find:
A few days ago I received a tweet sharing a 20 minute video by the Executive Editor of WIRED magazine, Kevin Kelly, titled “The Next 5,000 Days On The Web”. Did you know that the web is only 5,000 days old now? That’s only thirteen years. We’ve only had email for less than fourteen years. We’ve only had Facebook since 2004. We’ve only had Twitter since 2006.
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