Ten unusual restaurants of the world
Restaurant "Dans le Noir?" This is a restaurant that is eaten in absolute darkness. Originally a restaurant with the same name was founded by Edouard de Broglie in 1999. in…

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Restaurant Tortuga on Jumeirah
To celebrate the first year of work, the Tortuga restaurant at the Mina A ’Salam Hotel will host a series of events that will help guests to have a great…

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7 best vegetarian restaurants in London
In London, it has never been so easy and easy for vegetarians. The British capital offers such a variety of options - from the exquisite seasonal menu in Vanilla Black…

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Restaurants on the water: premium romance on the banks of the Neva
It is known that St. Petersburg is a sea city, and all its main attractions are located along the granite embankments of the Neva ... Many tourists, arriving in the…

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17 examples of the best sites of restaurants
The website is the calling card of a bar, restaurant or cafe. It is logical that he should put the institution in the right and good light - to be…

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Promotion of the restaurant in social networks

Let’s say you opened a restaurant. They invested in his soul, heart, liver and, of course, the darkness of money. The product turned out great, just for some reason you have a few guests. What do you decide? That’s right, to create pages on Facebook and Instagram, because without SMM now only … But, no. Everyone already has SMM.
I propose to omit the initial steps on the type of the creation of profiles and their design. Let’s start right away with the main course.
For premium restaurants, creating profiles on social networks Facebook and Instagram is ideal. Democratic restaurants should pay attention to VKontakte – it is there that their target audience spends more time.
Especially carefully approach the creation and design of the content line of your Instagram account. Try to take everything into account: from working out the style of communication with the audience (called tone of voice) to choosing a filter for photos. Remember that Instagram is a social network for visuals. Here, as a rule, the profile with high-quality and original visual content is more successful.
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It is important that the page has a single style, and perhaps even color. Do not be afraid to put the logo on the photo, because it is your copyright. And if you also create a neat profile in Facebook, you are doomed to success.
To maintain profiles at a high level, follow simple but important rules. So:
1. Content
Carefully approach the collection and processing of visual content. Remember that a photo of a steak can make you drool (and at the same time increase the amount of the average check), and the chef’s smile can earn hundreds of likes. Content must be professional. But it is much more important that it be “alive” – evoke emotions and unobtrusively involve in the life of your institution.
Introduce the subscribers to the interior, tell interesting stories related to the restaurant, imagine the staff (there are so many ways to make it cool and fun). Social networks are simple and easy communication. So communicate the same!
2. Photos of only their dishes
The era of photobanks has passed, and beautiful pictures from Google are copyright infringement. Take a picture of your chef’s creations. It’s no wonder you work with him, a creative person. The user will see a tasty pasta or unusual salad and very soon become a guest of your establishment.
3. Spam – no!
No need to organize promotions every day and add your friends to events on Facebook. At first, this is annoying, and then causes a frank negative towards your restaurant.
4. Not by word, but by deed
Do not praise yourself, let your guests do it. The words “the most delicious”, “delicious”, “unique” are evaluative categories that make you want to argue.
5. Love your guests
Respond to comments and thank for the feedback (even negative, if the criticism is constructive). Be friendly with subscribers.
6. Negative reviews
Suddenly, like thunder in broad daylight, someone puts you 1 star on a Facebook page. The commentary says that the sturgeon of the second freshness, the steak was burned, the menu “about nothing”, the louts waiters and everything is expensive. One critical review of your establishment will not break it into atoms. For 100 satisfied guests there will always be 1 grumbling. In such a situation, the first step is to breathe out, the second is to calm down. Negative feedback is also feedback.
Try to find out the objective reasons for such a comment and try to really hear the guest. Be friendly, thank the customer for the feedback. Find out all the circumstances within the team and respond politely. Courtesy and tranquility will discourage you from attacking even the most evil troll.

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