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Social Vacation

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Calm Camellia

Calm Camellia

Sometimes it’s good to take a break. My family recently went to the opening of a brand new restaurant in Vancouver, Burdock & Co, at the beginning of the week and I had to set my phone down and pick up my fork. I was very excited to go to the restaurant and I had been tweeting about it on my food blog, Kitchenette Finds, Twitter account. After sharing a photo on Instagram and Twitter of the table setting and looking up to two pairs of blue eyes, I knew it was time to give it a rest. They tolerated me taking photos as the dishes were presented and I appreciated that. We had an amazing night with fantastic food and I’m glad that I was truly present to enjoy it.

First night @BurdockAndCo Looking forward to deliciousness. Beautiful space!

Don’t be afraid to unplug from the online world. It will always be there waiting for you. The real world should always take precedence over the virtual one. Twitter is not the only way that the world can reach you. If you are truly needed, you will be tracked down.

Pink Blossoms Blue Sky

Pink Blossoms Blue Sky

When your Twitter feed is suddenly filled with a tragic breaking news event, this is a good time to give your marketing messages a rest. The focus should be on the people affected and sharing information through your network. It’s not about shutting off and tuning out, it’s about respect and support. Your messages will not be given the attention you would like and there may be a negative association made with your brand.

When do you know it’s time to take a step back from your online communities?

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Reflected Glory

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Helping my husband realize his dream of opening his own restaurant was one of the most gratifying achievements of my life. For years we talked, imagined and sketched out what our restaurant would be like. The food, the room, the staff, the menus, we discussed and detailed every little item. Eating at restaurants became an exercise in what we would and wouldn’t do. But once the restaurant was a reality, it was his day-to-day place of employment and I was still at my credit union job. I realized that I didn’t want to work in a restaurant, I just wanted to create them and make them successful.

I found my new role was helping him imagine new restaurant concepts and turning those into bricks and mortar. As I took Communications and Public Relations courses through BCIT’s Marketing Management program, I discovered another way that I could support him and his ventures. Rather than spending money on traditional restaurant advertising, my husband and his business partner invested in a Public Relations Manager. She brought food writers into the restaurants and found opportunities for editorial promotions. I pushed the restaurants into the world of social media by setting up Facebook pages and helping the managers to generate content.

One of the most exciting challenges I set up for myself was a confectionary tasting for Vancouver’s premiere food bloggers. I invited, organized, hosted and live Tweeted the event and met some fascinating food lovers in the process. I created the website, set up and ran the Facebook and Twitter pages and did all the photography for the company. Unfortunately, the pastry chef moved back to his home province and the confections are no more.

But what I took away from these experiences was the understanding that I am not really meant to be the star in the spotlight, I’ll be the one directing the spotlight on the deserving talent and enjoy the occasional flash of their reflected glory.

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