This morning on Twitter, @ZagatBuzz posted a link to an article on the Boston Globe titled, “Restaurants using Twitter for cheap, effective marketing”. Of course I instantly retweeted (if you’re unfamiliar with Twitter, that just means I resent it to my followers), and also decided to add the link here on MyLastBite.
Over the past few months I’ve been urging my chef and restaurant pals to get on Twitter because as the article notes below, it’s “INSTANT AND FREE MARKETING” (it’s also faster and more effective than Facebook). For food writers and frequent restaurant goers like myself, Twitter is the information portal of the moment. Hey, even Michael Jackson’s death was reported there first (via @HarveyLevinTMZ ).
From the Boston Globe article, Devra J. First writes:
“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. It’s instant and free marketing,’’ said Chris Barr, a manager at L’Espalier, which joined Twitter this month.“
Most of the people I follow on Twitter are food photographers, food writers and fellow bloggers, but more and more of my favorite chefs and restaurants (from California to New York and beyond) are realizing the power of “tweeting”.
Recently, I started compiling a list of chefs and restaurants on Twitter and have been posting them on a new blog called, “Chefs Who Tweet”. The project is just in the beginning stages and I’ve been happily overwhelmed with “add me” requests, especially in the past week. It’s exciting and I’m so glad to share it with my friends and readers.
Needless to say, if you’re not on Twitter yet, and have something to market or promote, you’re missing out on a great opportunity. If the problem is that you don’t understand or “get” Twitter, then check out this short video clip called “Twitter in Plain English”.
More about Chefs Who Tweet