It is a myth that “everyone owns a smart phone”.  While the numbers will grow, it is estimated that only 35% of the population owns a smartphone.  As people are constantly “on the move”, the smart phone becomes the tool of choice vs. a sit down computer.  The simple tasks that people are able to do on a smartphone while on the go:

As an overview, here is a slideshow via slideshare which gives more facts and figures:  How to Get Started in Mobile Marketing

The number of people who are selling “mobile websites” or mobile marketing services is increasing dramatically every month.  The myth that “everyone needs a mobile website” will continue to be heard from sales people and if you are naïve, you may decide to trust before verifying.

The reality is that you may not need a mobile website.  With the rise of HTML5, the functionality and feel of mobile websites is nearly that of Apps.  Stay cautious when signing an agreement that may be an unnecessary expense.

While those selling mobile marketing services will say: “do mobile marketing now”, we know better than to jump onto the rushing train without looking more in depth at the current marketing plan, the team, the marketplace and culture of your community.

The flip side which reminds you to have a sense of urgency is that those “couch potatoes” will be turning into “head bobbers” as they watch TV on their mobile device as they walk, run, hike and traverse life while in motion.  The next step in technology and habits may be the biggest yet as people move to the PC tablet, smart phone or ipad.  To watch the sports, news, music or movie as a snack between classes or during lunch will keep people looking down instead of into the eyes of others.  Information hoarders will stay happy and the addictions to games or TV are fed freely without obstacles.  The new rules and company policies will expand to “no TV allowed while working” as the telephone is no longer limited to conversation.  “Closet Mobile Users” will become common and “bathroom visits” will be a fib since the primary purpose will be to catch more entertainment on the mobile device.

An example is at www.slingbox.com where you can watch your TV anywhere.  Get off the couch, start moving and take the TV with you.

If the biggest entertainment device becomes one which is personalized and fits into the pocket, it makes sense to understand how to reach out to people via that same device.

Those on the go will rely heavily on the mobile device as a means to communicate, stay connected, share and be entertained with games and movies.  It is time to add mobile marketing to the list of for discussion.

About the Author:  Michael Hartzell – Certified Guerrilla Marketing Trainer & Coach, Inbound Marketing Certified Professional.  Read more at www.michaelhartzell.com/restaurant-marketing

I am out of restaurant marketing ideas.”  is an impossibility to say.  Google the phrase and a never ending supply of ideas are available.  My preference is to think beyond “restaurant marketing” specifically and instead turn to guerrilla marketing.

The term was coined and defined by Jay Conrad Levinson in his book Guerrilla Marketing. The term has since entered the popular vocabulary and marketing textbooks.

The concept of guerrilla marketing was invented as an unconventional system of promotions that relies on time, energy and imagination rather than a big marketing budget.

As we consider guerrilla marketing which is about using time, energy and imagination; we will look at the many touch point opportunity a restaurant has.

The current and past guests which come and go from a restaurant continues to be forgotten before the food is served.

Where is the guest is lost?

Touch point opportunity #1

From the parking lot to the lobby, no interaction.

Touch point opportunity #2

In the lobby a question is asked upon arrival: “Two?”

Touch point opportunity #3

Off to the table at a rapid pace.

Touch point opportunity #4

The sit down.  Menus on the table to designate as a marking device where to sit.

Touch point opportunity #5

The brief moment of breath and “Coffee?” or “Something from the lounge?”

After the very brisk walk, I think oxygen could be a menu item.

Touch point opportunity #6

The next phase is the introduction to the menu.  Where people stare and turn pages.  The server arrives and “Have you decided” is asked or the question might be: “Our specials tonight are…”.

While a restaurant has begun to leave a memory of the experience already, there is nothing to remember the guest and yet plenty of time has passed.  There has been to this point at least 5 to 6 “touch points” to make an introduction and/or invitation.  When will the invitation to join or share, to introduce themselves with more than a hungry face can be made?

Touch point opportunity #7

The wait.  Once the order is made, more time passes.  The meal is being prepared and the guests may or may not be engaged in a private conversation.  The body language tells the truth about how engaged they are in the conversation.

Touch point opportunity #8

The delivery.  The meal is delivered to the table (or possibly for takeout).  There might be a confirmation of what was ordered but usually not.

Touch point opportunities #9, #10, #11.

The meal.  The race back by the server before too many bites are taken.  “How is everything?”  Ever notice how there is one spokesperson for the whole table?  If one says “fine”, the rest must be?

There is a possibility of a supervisor or floor lead stopping for a moment.  The questions are superbly thought out and show deep thought and interest:

“How is everything?”  “Is everything to your satisfaction?” “Is there more I can do for you?”

Touch point opportunity #13

The dessert offering.  “Does anyone have room for dessert this evening?”  A smart server does not wait until the last bite is taken and everyone is full.  A smart server does not have a check in hand already totaled in anticipation of a “no”.

Touch point opportunity #14

The check.  This is when a server smiles the most.  Moments away from a gratuity and the best time to make an impression.  There is confusion as to why it is acceptable to make this last moment the most energetic and happiest.

Touch point opportunity #14

The moment of leaving the table, gathering purses, coats, personal belongings has people lingering for just a moment.  It is a moment of transition.

Touch point opportunity #15

Walking to the lobby.  At times there is a check in hand and the destination is the cash register.  This hike to the cash register or to the lobby is an open invitation opportunity.

Touch point opportunity #16

In the lobby there is a decision to be made.  Use the restroom first?  There is a moment of hesitation.  There may be good-bye’s, pulling up the collar, a peak out to see the weather.  Reaching for keys before departing out the door is often on the departure list.

Touch point opportunity #17

To the car in the parking lot, there is a focus on remembering the location of the car and the next events.

The guest may have already forgotten their experience by the time the key is in the ignition.

the restaurant guest will not be remembered.  There has been no attempt to remember the guest.

The point:

What happens when the restaurant staff who has contact with the guest introduces themselves with a “Hello, my name is Janet Lastname, what’s yours?”

If over the course of an hour, three on the restuarant staff made personal introductions just as other people do when first meeting, does this change the experience

There was once a time a “guest book” was a part of restaurants. Upgrade the guest book to a Facebook guestbook by using an iPad or Tablet PC.

With a digital camera in hand, the question might be “Are you celebrating something special?”  Any reason to take a photo to create a memory of the occasion.

“Can we send it immediately to your email address?” opens the door to do more than a transaction.  It will become a memory.

To allow a guest to leave a restaurant without several introductions and a reason to share contact information is a shame.

Say: “Yes” to having a culture and system in place where every guest is in the memory of a restaurant.  There are many touch point opportunities to learn what a guest loves, when their days of celebration occur and if they would like to have a “special pass” for extra appetizers or desserts.

When the guest arrives, is it a race?  When the key goes in the ignition after dining in the restaurant, are their thoughts on the future problems or of the restaurant they just departed from?

Which of the touchpoint opportunities is best for introductions and invitations at your restaurant?

• Contact info options:
  • Name
  • Phone
  • Address
  • Twitter Handle
  • Facebook
  • Cell Phone

Birthday, anniversary, first date, first day on the job are but a few reasons to celebrate.  Asking the guest about their NEXT celebration is another reason to exchange contact info.  They can expect a special invitation for their next special day.

Without the information exchange, how can the guest ever be invited back?

Most restaurant owners did not wake up one morning with the thought:  “Marketing is my favorite daily activity” which then led them to open or buy their restaurant.  (This not true for yours truly.)

Restaurant management is not prone to putting restaurant marketing at the top of their list each day.  The barriers to success are many and while sales are expected to grow, the amount of time and effort invested into growing sales relative the goals is mismatched.  (Cut labor and improve sales)

If you work for a large chain, you may rely on a centralized marketing system, location, brand name recognition and reputation.  If you are a franchisee, you are looking for leadership from the national chain and hope the national TV commercial or banner ads will help your local business grow.  The national campaigns may fall short or not be the right message for your local community which leaves to you to build more:  Profitable Sales.

If you are a restaurant owner with one to five locations, you can wear 20 hats any given day and while the larger chains hire people to fill each of these roles, those on YOUR team wears at least five to ten hats at any given time.  Time is precious and focusing on one particular aspect of the business difficult.

The barriers to improving flat or declining restaurant sales are many and TNT = Today Not Tomorrow is the mantra for fixing the problem.  Which is why “emergency sales campaigns” become the band-aid and restaurants are sadly turning to Groupon and the like.  Profitable sales must be the objective.

Restaurant management will need to know the issue quickly.  Why is there a sales issue?

Rather than doing an investigation and analysis, “gun to the head marketing results” strategy is applied.   Even today there are restaurant leaders who use the threat as a means to take a short cut to get results.

“If you don’t get sales up 5%, your job is at risk.”

“Why are sales down at your location?  If the trend continues, you can kiss your job goodbye.”

“I am writing you up.  Your sales are down and it is your responsibility.”

“If your sales don’t improve in the next 60 days, I am going to ground you.” (kidding)

There are many ways to put a proverbial gun to the head of someone on the team or leading a team.  Even those responsible for multiple locations are reminded that sales results are their responsibility.  The pressure to “fire the manager” or “go run the restaurant yourself if you have to” is heard.

This strategy can give restaurant management the message and have an immediate impact.  If threatened, the response can shed light on what might be an issue.  It is a quick way to understand who has the skill and not following through.  It is also possible that the person responsible does not care and no amount of threat will move them.

Since the original motivation to begin a career in the restaurant business (or buy a restaurant) may have had little to do with a passion for marketing; persuading them to do more restaurant marketing is an uphill battle.

Once the “gun to the head marketing results” strategy is used, there is a mark left.  Relationships are damaged and the memory of the threat can linger for years.  If there are too many on the team with this lingering memory, the goal will be to meet the quotas and do what is necessary to “keep the job” vs. shooting for the sky and leapfrogging the competition.

If skill and knowledge is the barrier to success for the restaurant team then role plays, videos, training and plenty of support are necessary.  New habits and paradigm shifts are not easy adjustments to make and “gun to the head marketing” will make many hard working teams implode.  Threats are a sign of danger and most often leads to “fight of flight”.

Avoidance is a sign of flight and arguments a sign of fight.

Thinking Ahead:

1.       The best solution is to hire or promote leaders who not only understand the importance of daily restaurant marketing activities but show a history of success.

a.       Lesser important than the ability to cook, serve, clean and do administrative duties.

2.       The second best solution is to have a calendar which prioritizes the marketing activities with weekly follow up just as there is follow up with cost of sales, cash control sanitation and mystery shoppers.

a.       The commitment of time and effort must directly relate to the expected results.

3.       The third best solution is to include in the monthly management meeting public role plays.  Hand shaking, social media tools, email, presenting are but a few areas to include.  Also equally important is “how to lead a team to prioritize restaurant marketing”.

This is not a new concept nor just another restaurant idea.  It is a proven concept.  “Expect what you expect” and “Measure frequently where you expect to see better results.”

The good news: Success breeds success.  Once positive results are seen and there is an understanding as to why the results were achieved;, those responsible will no longer resist what originally appeared to be more work.  They will pursue the possibilities with a passion.

Michael Hartzell – Inbound Marketing Certified Professional, entrepreneur, writer, speaker, restaurant marketing coach.    Member of the American Marketing Association.  Read more at www.michaelhartzell.com/restaurant-marketing

How many times have you heard one of the following remarks from your staff?

“We knew they were evaluators as soon as they arrived.”

“They asked questions only an evaluator would ask.”

“The staff knew who they were.”

“Mystery Shoppers are not our typical guests.”

Well, we have heard them all over the years as well and we have decided to do something about it.

The bottom line is, if your staff members know who the evaluators are then the evaluation/shop is useless. Evaluator anonymity is key to a successful audit. Unfortunately, with the vast majority of mystery shopping companies their operational experience and evaluator training is not adequate and often result in useless evaluations.

We are so confident in our approach and methodologies that we have a 100% Anonymous Evaluation Guarantee for each and every evaluation we perform. If you or your staff member identifies an evaluator while they are on site, you will not be charged for that evaluation.

Inside Hospitality is the only Restaurant & Hospitality Focused Mystery Shopping company to stand behind each and every evaluation.

________________________________________________________________

Inside Hospitality™, a comprehensive and innovative guest experience management and measurement company whose integrated suite of hospitality business solutions from restaurant focused mystery shopping to online reputation management achieves tangible results in the marketplace and is the choice for restaurant and hotels worldwide.

Contact us today and learn how Inside Hospitality™ can create a custom solution for your organization. We can be reached anytime @ (888) 260- 0380.

Click the “RingMe” button and we’ll call you back within 1 minute.

We had the privilege of interviewing Guy Kawasaki about his new book called “Enchantment” on The Restaurant Marketing Hour today. The book talks about how to build better relationships and in our more social business climate, this book is sorely needed. Take a listen here and let us know what you think.

David Aaker has a great post here on his blog you should read that covers the book. I think “Enchantment” is a must read.

Restaurant district managers have a perpetual tug-of-war from all directions. Their role can be as rewarding as it can be a curse. Restaurant managers are not typically in love with the idea of a floating boss who participates from a distance. Companies who hire or promote multi-unit managers can distrust them because district managers have so much freedom of choice.

The multi-unit restaurant district managers can’t afford to spend too much time on any one issue without other little fires becoming blazes. Restaurant district managers have their own battle with how to keep multiple restaurant locations moving forward with sales and profit.

Examples of the tug-of-war a district manager feels:

Restaurant district managers will say in the early stages: “I manage 12 restaurants” when asked about their job.

• This, in essence, is already a sign of doom since they do not, in fact, manage 12 restaurants. Hopefully they have recruited and selected the best candidates and have given each manager the training and support necessary to manage their restaurants.

There are companies who say: “We are never short restaurant managers. The district manager is insurance for manager turnover and can fill the role anytime.”

• Many restaurant corporate leaders believe one of the primary roles of a district manager is to be ready and able to fill the manager role if necessary. “There should never be a hesitation to terminate a restaurant manager for performance issues.” District managers in this situation will be highly motivated to makes things appear better than they might be in reality.

Restaurant managers may feel they will “out-last” the district manager or that “dog and pony” works great when the boss is around.

• There are many general managers who have more experience with their business than the district manager. Companies change policies and procedures in an attempt to minimize risk, reduce waste, grow sales or for reasons unknown. District managers are expected to ensure the changes will take place in an optimum time frame. General Managers who have seen dozens of such changes only to have things changed again the next year are not so trusting of their boss and the potential for success.

Knowing the truth is half the battle. A district leader without a high capacity to listen, analyze and get to the real issues operates in reaction mode daily.

• Marginal managers who are not getting results and resist change at every stage still have the ability to sway the team and tell stories which harm the reputation of the company and the district manager. It can be very costly to turn such a restaurant manager as the ripple effect can be felt throughout the team.

• A less experienced multi-unit district leader will struggle with how to proceed with such a conflict. Once a proverbial line is drawn in the sand, termination may be the result. To terminate a general manager prior to having a replacement can be thought of as self punishment with longer hours while filling in as the general manager.

A restaurant district manager can be a coach, auditor, negotiator, inspector, interviewer, trainer, profit analyzer, leader, equipment specialist, budget planner and the key person to lead local store marketing initiatives.

• Regardless of weather conditions, unemployment rates, city ordinances, new competition across the street, or restaurant reputation; the district manager is the person hiring and/or training the general managers. If there is a failure to execute in a restaurant, the corporate eyes do not turn to the restaurant manager; they turn to the manager’s boss: The district manager.

• The less experienced leader will be unable to look ahead and anticipate the future, let alone create a perfect plan which will ensure results. The ability to have a plan B is not in the operations manual and often times an “audible” is called to limit the losses.

• Everyone knows without so much as a whisper that at least six others are chomping at the bit to be promoted. This unspoken pressure is doubled when one of the potential candidates is working within the current district manager’s area.

Train district managers from the assistant manager’s role. Give them no more authority than any other assistant manager would have. If they are a true leader who can influence and persuade others to achieve success as an assistant, this becomes the measure of a district leader who relies so heavily on the success of the general managers. They will move the business forward regardless of the title and role they are given.

District leaders are not soldiers ready to execute a long series of reports. If there is no trust in the district leader and more controls need to be in place to ensure the growth of sales and profit, then that district manager is no longer in the role. The solution is not more controls, more reporting and more monitoring. The solution is in better recruiting, more thorough preparation prior to promotions and more results oriented management style.

Read this book:

First, Break All the Rules

Gallup’s Marcus Buckingham and Curt Coffman summarize the results of their in-depth study of great managers in this book.  The managers who ultimately became the focus of the research excelled at developing each employee’s specific talents and growing them into top performers.  These managers, as the title says, do not hesitate to break any rule that conventional wisdom says must be followed.

The authors have culled their observations from more than 80,000 interviews conducted by Gallup during the past 25 years.  Quoting leaders such as basketball coach Phil Jackson, Buckingham and Coffman outline “four keys” to becoming an excellent manager:  Finding the right fit for employees, focusing on strengths of employees, defining the right results, and selecting staff for talent–not just knowledge and skills.

Hire eagles and let them soar.

Michael Hartzell – Inbound Marketing Certified Professional, entrepreneur, writer, speaker, restaurant marketing coach. Member of the American Marketing Association. Read more at www.michaelhartzell.com/restaurant-marketing

Our company was the featured company on Kitchen Table Talks on the Pulse Network. We want to thanks @ChrisBrogan & @JoeSorge for the opportunity.

Watch the full interview by clicking the video below.

Click here to read the full post.

We invite you to join us live for our first live radio show of 2011. An interactive discussion of the issues and topics that are most critical to your restaurant marketing success. Hosted by Gary Tripp of Inside Hospitality and Jeffrey Summers of RestaurantWorx.

Starting live at 2pm cst. Click here to join the conversation.

As promised, understanding how blogging for restaurant marketing can pay off is the topic.

Note:   This is only AFTER you have listed yourself on the free directories online, Google Places, the maps via Google, Yahoo and  Bing.

Be aware of the competition online.  How do you track online blogging activities?  How can you track competition blogging?  GuestPulse is a tool offered by Inside Hospitality.  Using tools such as GuestPulse will keep you aware as alerts will come direct to your inbox (vs.  Doing searches for your restaurant name).

If the goal is to add $2,000 in sales to the restaurant each month to pay for the restaurant marketing via blogging, this will highlight a few key points.

1.       More pages online =- increased chances of being found online

a.       Blog often

2.       Using the words and phrases (called keywords) your guests use to search is a must.

a.       Don’t guess

3.       Three transactions per day x $25 = $2,250

a.       It doesn’t take much and builds over time

There are many more aspects to consider but this is where we will start.  For more popular keywords such as seafood, view and waterfront, the results can be much better if a restaurant can dominate online.

Do not write a blog as long as this one.  (The purpose here is to educate and support you.)

300 to 500 words should do the trick.  The blog article is meant to give them a sample to introduce or invite.  Include a photo.  Share a testimonial.  Make it visually easy to read and VERY appetizing.  A blog could simply be photos of the best plates of the day with the name of the person who prepared the plate.

The first step is to use tools for keywords suggestions.  Just as the weatherman does his best to use the technology to forecast the future, so do these tools.  Tools such as  Hubspot or Google or only two of many.

By simply typing in a word into a keyword suggestion tool, suggested words and phrases are shown.  These words and phrases can then be included in page titles, headings and the content. (Referred as “keywords”)

Each page on a website can be found on its own.  Example:  “Fort Worth Sunday Brunch” or “Seafood Restaurant Fort Worth”

Don’t start rolling your eyes and think to yourself “This doesn’t matter”.  If you don’t have a GPS, it is time to buy one.  One of the buttons to push will be “restaurants” along with gas, banks, cash, motels.  If you are invisible online, then you will also be invisible on the GPS.

Here are example results from Hubspot and Google keyword suggestion tools:

Hubspot Keyword Suggestions for Restaurant    (not free)

Suggestion                                                         Monthly Searches

————————-                                      ———————

restaurant reviews                                         Very High

new york restaurants                                     Very High

best restaurants                                               Very High

las vegas restaurants                                     Very High

new york restaurant                                       Very High

restaurants in las vegas                                 Very High

italian restaurants                                           Very High

restaurant review                                           Very High

london restaurants                                         Very High

seafood restaurant                                         Very High

chinese restaurant                                          Very High

chicago restaurants                                        Very High

restaurants sydney                                         Very High

restaurant city cheat                                      Very High

chinese restaurants                                        Very High

san francisco restaurants                             Very High

chinese restaurant                                          Very High

chinese food                                                      Very High

chinese menu                                                    Very High

chinese delivery                                              Very High

chinese takeaway                                           Very High

mexican restaurant                                        Very High

seafood restaurant                                         Very High

fast food restaurants                                     Very High

family restaurant                                             Very High

chinese culture                                                 Very High

chinese new year                                            Very High

thai food                                                             Very High

london restaurants                                         Very High

take out                                                               Very High

asian food                                                           Very High

vegetarian restaurants                                  Very High

menu                                                                    Very High

delivery                                                               Very High

delivery service                                               Very High

indian food                                                        Very High

sushi                                                                     Very High

food menu                                                         Very High

(Download the complete list on a spreadsheet at:  www.michaelhartzell.com/restaurantkeywords )

Keyword Suggestions via Google Sktool for Restaurant (free)

Keyword                                                              Monthly searches

—————————–                                 ———————

restaurant recipes                                           15000

applebees restaurant                                    10000

thai restaurant                                                  8200

restaurant toulouse                                       5400

restaurant montreal                                       5400

family restaurant game                                 5400

restaurant jobs                                                 5400

restaurant lyon                                                 5400

restaurant amsterdam                                  4400

fridays restaurant                                            4400

restaurant japonais                                        4400

restaurant bordeaux                                      3500

restaurant tour eiffel                                     3500

restaurant franchise                                       3500

fifteen restaurant                                           3500

restaurant marseille                                      3500

restaurant zürich                                             2800

restaurant berlin                                             2800

(Download the complete list on a spreadsheet at:  www.michaelhartzell.com/restaurantkeywords )

Notice the trend and pattern for the words being suggested by Hubspot and Google.

• Location is important.  (Very Important)
• Type of restaurant is important  (Very important)
• Restaurant game and references to restaurant games are on the list
• Restaurant recipes is being searched, but by who?  Restaurant owners or guests?
• Restaurant reviews are a top contender.

Overall, words with the specific type of restaurant with location (city/town/state) is the best place to start.

Here are other words and phrases to consider using:

Meeting rooms

Party rooms

Free meeting rooms

Gluten free

Vegetarian

Buffet

Brunch

Sunday Brunch

Big Screen TV

References to Football and Restaurant

Restaurant delivery

Catering

These words and phrases then can be applied to more than just your blog.  They can also be used in directories, maps, Google Places, etc.

The future is now as the GPS lists restaurants by type and it is simply click and drive.  These words and phrases which describe the business were important in the days of the phone book and are even more important in the age of the database.

Ultimately, the goal in the beginning is to have 3 more people find your restaurant per day because they found you via a search engine online.  The first step is using the words and phrases which describes your business very accurately.  “Thai restaurant” is a popular search.  If you own a Thai restaurant and blog continuously with Thai restaurant as the topic with recipes, health, news, events, awards, etc, then there is an increased chance of getting found.  Remember, people are already looking for this phrase every month.  Maybe they are looking In your town?

There is no exact science and it is a moving target.  If you continue blogging week after week about those topics those in your community are searching for, then there is a better chance of getting found.

Here are fun blog titles to spur the imagination:

• Thai Restaurants are no competition in Fort Worth
• Thai Restaurant Recipes  in Fort Worth
• Watch Football on Big Screen TV in Fort Worth
• Restaurant Coupons Not Necessary in Fort Worth Restaurant
• Restaurant with Everything Healthy :  Gluten Free, Vegetarian, Low Calorie
• This Restaurant starts with Desserts in Fort Worth
• Sunday Brunch Voted Best in Fort Worth
• Best Restaurant Buffet in Fort Worth
• Restaurant Wins Taste Test vs. Applebee’s Restaurant in Fort Worth
• Brunch Restaurant in Fort Worth, Texas Gives More
• Favorite Restaurant in Fort Worth, Texas
• Waterfront Restaurant in Fort Worth is Better than Seattle (Not)
• Restaurant Review of myrestaurant in Fort Worth
• Restaurant Catering vs. Restaurant Delivery.  What’s the difference?
• Waterfront View with Photos in Fort Worth (and have nothing but photos of food and view)

If you want to have serious fun, use GuestPulse to track the competition and then title YOUR blog exactly the same as your competitors but make yours with better photos, better testimonials.  If your competition does not have GuestPulse, they will not even know you are blogging with the same titles.

The purpose of a blog is to “Get Found” and then “Convert” the reader into an action.  The action might be to change a paradigm, subscribe, buy, make reservations, make a phone call, write a comment, tell ten friends, donate to a non-profit, or visit another website.

If your blog grows and attracts those interested, you might even become the talk of the town.  As with anything, one time will not count for much but consistent execution over and over will prove to win.

Michael Hartzell – Inbound Marketing Certified Professional, entrepreneur, writer, speaker, restaurant marketing coach.   Co-Author of “The Reality of ROI & Social Media Marketing”.   Member of the American Marketing Association.  Read more at www.michaelhartzell.com/restaurant-marketing