What We Do: Social
The social destination
before your restaurant.
Social is the most precise, measurable, and affordable marketing tool available. However, the accessibility that makes it so desirable also makes it competitive, overflowing with advertising and marketing messages. So how do you cut through the clutter?
It’s been said that the tools don’t make the craftsmen, and the same is true for social. Our work starts long before we log on with a process we built over years of working with clients, giving us a framework to craft a social identity that fits your restaurant brand.
is in the process
Creative + Targeting
hits the spot
In the words of Emeril Lagasse, we like to add some BAM! to your social content. Our creative kooks (and resolute professionals) carefully concept boosted posts and paid ads to curate your calendar with a mix of content to spice up your page.
Boosted posts let us reach your loyal consumers with the food they love—yours. While a paid ad strategy helps us grow your followers, extending your reach to bring new fans into the fold. Hypertargeting and audience segmentation lets us get even more granular, all but hand-delivering your posts, promotions and limited time offers to the right people, driving them from the comments to your menu.
Results + Analytics
With feedback and analytics running in real time, we’re constantly learning about your audience. The flexibility of social allows us to not only edit your campaigns with a click, but also conduct brand reputation management.
If you know the service industry, you know service means assisting customers who aren’t always happy. We’re active daily on your page monitoring comments, direct messages and even social listening tools. With the magic of human empathy, responsiveness (and maybe a gift card), we turn those experiences into opportunities to keep customers coming back.
If we do our jobs right, your food won’t just be the topic of conversation. It’ll be the building block of online communities. Even entire fandoms. More importantly, it’ll be what’s on their plate.
– mike payne, franchise owner