Day 205 – The Puzzle – How Restaurants Should Really Be Using Facebook to Market Themselves

Alright, let’s talk Facebook. I chose the graphic above since this is how most of you feel about Facebook stil 🙂

There’s no denying that Facebook is a goldmine when it comes to grabbing your customers’ attention. With 73% of adults on there, and users logging in an average of 11 times a day, it’s where your customers are hanging out. In fact, your audience is spending about four minutes each time they log in. That’s four minutes for you to connect, engage, and build relationships with your customers – not just flash a coupon at them.

Yet, here’s the problem: 99% of restaurants are missing the mark. They’re treating Facebook like it’s ValPak or some old-school mailer. You know, like it’s only there for them to shout, “Hey, we’ve got a deal!” But that’s not what Facebook is about. It’s a social platform, and the magic happens when you get social.

Why Facebook is Worth Your Time

If you’re still doubting Facebook’s relevance, let’s look at a few stats:

  • 73% of adults are on Facebook.
  • People check Facebook 11 times a day on average.
  • Every time they log in, your customers spend around 4 minutes scrolling.

And here’s a key insight: higher-income consumers are actively using Facebook, too. Nearly 74% of people earning over $75,000 a year are on there, which means it’s not just a platform for a narrow audience. It’s a space for nearly everyone you’re trying to reach, many of them checking in multiple times per day.

So, with your target audience spending so much time on Facebook, why not make it count?

Facebook is Your Own Personal TV Network

Think about Facebook like it’s cable TV – but better. Imagine it’s 20 years ago, and you have control over all the channels on cable TV. You get to decide what shows are playing, what stories are being told, and what kind of experience viewers get when they tune in. Now, compare that to what most restaurants are doing: only showing commercials. Constant sales pitches, offer after offer, with no storytelling, no engagement, and no connection.

It’s time to change the game. You need to become the show, not just the commercial break. So, how do you do it?

Here’s How to Use Facebook Like a Pro:

  1. Share Your Story Use Facebook’s video and photo features to tell your restaurant’s story. Give people a peek behind the scenes – what’s your restaurant’s mission? How did it all start? Why does your team do what they do? This kind of storytelling helps people feel connected to your brand. They’re no longer just thinking of you as a place to grab a burger; they see the passion, the people, and the dedication behind the food.

  2. Showcase Your Community Facebook loves local stories, and so do your customers. Highlight what’s going on in your community, give shout-outs to other local businesses, or talk about events happening nearby. This doesn’t just build goodwill – it shows that you’re a part of the community and care about what’s happening around you.

  3. Feature Your Employees People connect with people, not logos. Share stories about your employees. Why do they love working at your restaurant? What are their favorite dishes? Who makes the best latte art? Showcasing your team makes your restaurant feel more personal and gives customers a reason to visit – they feel like they already know the staff before they even walk in the door.

  4. Create Engaging Content – Not Just Ads Sure, an occasional offer can be a good hook, but it shouldn’t be your go-to content strategy. Think of your Facebook page as a place for engagement, not just sales. Post about fun, relatable topics, ask questions, or run polls that make people want to interact. If there’s a holiday or local event, tie it into your posts. Get creative – the more you mix it up, the more people will pay attention.

  5. Go Live Facebook Live is a powerful tool for building relationships with your audience. Whether it’s a live kitchen tour, a Q&A with the chef, or even just a chat about what’s new on the menu, live videos make your followers feel like they’re getting something exclusive. Plus, Facebook pushes live content more, so you get extra visibility!

  6. Mix Up Your Content “Shows” Imagine you have different “shows” on your Facebook “channel.” Each type of content can be like a different show: maybe you have “Behind the Scenes Mondays,” “Tasty Thursdays” (where you showcase a menu item), or “Employee Spotlights.” This variety keeps your page interesting, and your audience knows what to expect and can look forward to it.

Final Thoughts

The biggest mistake I see is restaurants treating Facebook like a never-ending sales pitch. But here’s the reality – your audience is bombarded with ads from every direction. They don’t need another ad in their feed; they need something worth stopping for. Be the restaurant they can’t wait to see pop up in their feed because they know it’ll be something interesting, entertaining, or heartwarming.

When you use Facebook as a platform to share your restaurant’s story, connect with your community, and build relationships, you’re creating a brand people care about. So stop thinking of Facebook as just another place to throw offers and start seeing it as an opportunity to be a part of your customers’ lives. In other words, don’t just buy airtime – be the show. That’s where the magic happens, and that’s where Facebook turns from just another platform into one of your most valuable marketing tools.

Day 204 – The Puzzle – The Power of Email Marketing: Why It’s Alive and Well in 2024

I remember it like it was yesterday – back in 2010, someone told me that email was a dying breed, soon to be as obsolete as a fax machine. I thought they were nuts! Now, let’s be real: email may have taken a nosedive if it weren’t for smartphones. But guess what? Smartphones came along, and email stuck around. Fast forward to today, late 2024, and email marketing is not just surviving; it’s thriving. I mean, just yesterday, I swung by Chipotle because their email reminded me I was craving a burrito bowl. That’s the power of a well-timed message.

But here’s the deal: most restaurants don’t know how to harness this power effectively. They make the same mistakes over and over, leading to emails that either don’t get opened, don’t get clicked, or worse, don’t even make it to the inbox. Here’s where they’re missing the mark:

1. Their Emails are All About Them, Not the Customer

Too many restaurants fill their emails with the same old thing: “Come see us!” or “Here’s a discount!” It’s the same tune every time, and that gets old fast. When was the last time you read an email that made you feel like it was meant for you, rather than just a push to spend money? Your emails should connect with your customers beyond just your menu. Take yesterday, for example – Halloween. How about sending an email today asking your customers to drop by your Facebook page and share their little ones’ Halloween costumes? It’s fun, it’s different, and it’s a whole lot more memorable than another 10% off coupon.

2. Their Email List Isn’t Big Enough

Another problem is the size of that email list. Here’s the truth: you can’t get value out of email marketing if you don’t have a solid base of contacts to email. Yet, a lot of restaurants don’t focus on capturing those customer emails. You’ve got people coming in every day – why not offer them something in exchange for that valuable contact information? There are countless ways to incentivize a sign-up: a loyalty program, a birthday gift, a free appetizer for joining, whatever works best for your brand. But you have to make that email list a priority.

3. They Send the Same Thing to Everyone

Let’s talk about segmentation. Restaurants often miss out on the goldmine of opportunities by sending one generic email to everyone on their list. Your die-hard regulars don’t need a coupon every week – they’re coming in anyway. They just need a little reminder that it’s time to visit again. New customers? They might need a different nudge. A little segmentation – even if it’s just separating your regulars from your first-time visitors – makes a big difference. It’s the key to sending messages that resonate and lead to action.

Why Email Marketing Still Works

If you’re still on the fence about email marketing, let’s go over some stats that’ll put things into perspective:

  • 92% of your customers use email every day.
  • Most people check their email an average of 3 times a day.
  • 53% of customers prefer getting information from restaurants through email.
  • For every $1 spent on email marketing, restaurants see an average of $38 in sales.

That’s powerful. But, like I said, it’s only powerful if you do it right. So, let’s break down a few tips on how to make your emails stand out.

How to Level Up Your Email Game

1. Make It About Them
Every email shouldn’t be about you. Think about what’s relevant to your customer. Are there local events, holidays, or trends that you could use to grab their attention? You want to build a connection and make them feel like there’s a conversation going on between you and them – not like you’re just yelling, “Hey, buy our stuff!”

2. Get Rid of Constant Discounting
I can’t stress this enough. Every email with a discount trains your customers to wait for the next discount before visiting. Instead, focus on sharing experiences, new menu items, or customer stories. Your regulars don’t need an offer; they need a reminder to pop in when they’re hungry. Think about it – you’re building loyalty, not just running a sale.

3. Use Strong Calls to Action
Don’t just ask people to “read more” or “visit the website.” Give them a reason to click. Remember, every click they make takes them one step closer to coming through your door. Something as simple as “Check out our spooky Halloween recap on Facebook” is more likely to generate engagement than a bland “Learn more.”

4. Invest in Quality Visuals
You’ve probably heard that “a picture is worth a thousand words,” and it’s true. Your photos need to look mouthwatering, professional, and unique to your brand. Hire a photographer, if possible, and get high-quality shots of every menu item, atmosphere shots, and even your staff in action. Great visuals set you apart and make people want to visit your restaurant.

Wrap-Up

Email marketing works, but it’s about more than just hitting “send.” It’s about knowing what makes your customers tick and crafting messages that make them want to engage with your brand. The best part? Unlike social media, where algorithms dictate who sees your content, email goes straight to the inbox, waiting for them every time they check their phone. And trust me, they check it – a lot.

So, if you’re still overlooking email or not giving it the effort it deserves, you’re leaving money on the table. Use these tips, make it customer-centric, and watch as that email list becomes one of your most valuable assets. And remember, email isn’t dead – not by a long shot. It’s alive, kicking, and ready to drive real results for your restaurant. 

Day 203 – The Puzzle – The Scary Truth About Restaurant Marketing In 2024

Shits scary!

Literally!  It’s scary how unprepared restaurants are to market properly in 2024.

I’ve always said that restaurant owners are 10 years behind on technology, well, most are 20 years behind on marketing.  

When I think about the tools we have at our disposal today, It takes me back to 1999, when my professional marketing career started.  Back then, you were handcuffed to mass media if you were a restaurant.  You had no choice but to rely on paid advertising.  Direct mail, radio, TV, and outdoor would have been the mediums most of you used.  Yes, “word of mouth” and holding a sign on the sidewalk was free, but that was about it. 

Flash forward to 2024, and you have all been handed A DREAM SITUATION! And it honestly pisses me off how so many of you suck at marketing, so today, I’m going to DUMP it all on you.  I will put all the cards on the table and hopefully impact one of you.  

Below, I’m going to list every opportunity you have TODAY (in 2024) to drive sales for your restaurant that didn’t exist where I THINK your mind still lives (in 2004). 

Email

I recall being told around 2010 that email was dead!  That it was soon to be obsolete.  I told that person they were crazy, and here we are 14 years later, and I was right.  Now, full disclosure: it might have gone by the wayside if it wasn’t for the release of smartphones, but it didn’t 🙂 As I type this post in late 2024, email marketing is alive and well.  In fact, my visit to Chipotle yesterday happened because of their email to me. 

But, there are a few issues most restaurants have:

1st – Their emails SUCK!  They are always about the restaurant and always discounting their food.

2nd – You don’t have enough customer emails in your database.  

3rd – Everyone gets the same email all the time.  The small database that you do have is not segmented at all.

Here are a few facts for you:
– 92% of your customers use email daily
– Consumers check their email 3 times daily and work email 14 times daily.
– 53% of consumers prefer to get communication via email from restaurants
– Every $1 invested in email marketing is worth $38 in restaurant sales.  
 

First, let’s tackle why your emails suck and what you should be sending.

– Every email can’t be about you.  Yesterday was Halloween; how about an email today asking customers to click and go comment on your Facebook post with pictures of their little ones in their costumes?  All you’re trying to do with your emails is gain attention.  Topics like this are a pattern interrupt, meaning it’s against the norm and more likely to get their attention. 

– Weekly specials, resist the urge.  If you constantly email me an offer, I’m conditioned only to go when your offer appeals to me.  Plus, your best customers don’t need an offer.  They need a reminder to eat with you.  Constant discounting erodes your brand and your profits.  

– Weak calls to action.  Like my example above for Halloween, give them a reason to click.  FORCE them to take an action.  A click combined with an email open means you own more space in their mind.  

– Have AWESOME pictures.  I’m blown away by the weak images I see in restaurant marketing.  Spend a few thousand dollars and have someone create amazing pictures for your entire menu, and then use that throughout your marketing.  

Facebook

No one will argue that Facebook is an absolute goldmine for gaining your customer’s attention.  So the question remains, why do 99% of restaurants SUCK at using it?  Facebook is not Money Mailer & ValPak..  It’s not a place for your daily ads; it’s meant to be SOCIAL, so let’s get you using it right.  

Here are a few facts for you to chew on in case you’re still questing WHY Facebook:

– 73% of adults are on Facebook

– Consumers check Facebook 11 times per day

– YOUR customers spend 4 minutes on Facebook every time they log in

– Higher-income consumers are on Facebook.  Regarding the income brackets on Facebook, 63% of people who earn under $30,000 use it, while 74% of those who earn over $75,000 use it.  And when you take out the 75+ audience, Facebook has the customers you need to reach using it many times an hour.

So, what’s the opportunity for your restaurant?

It would help if you viewed Facebook like you own cable TV now.  Think about what cable TV was twenty years ago; that’s now Facebook.  And you control every cable channel.  But the issue is you only use it like the commercial breaks.  It’s time you start thinking about mixing some “shows” into your mix.  Use the FREE video features to tell your story, your restaurant’s story, your community story, your employee’s story, ETC.  

You need to become the show, not the commercial break.  

Instagram

Instagram has basically the same opportunity as Facebook.  Your customer’s attention is there, just for different reasons.  Facebook is used like a newspaper that meets the school lunchroom, while Instagram is more about the media.  You’ll find your younger customers here more often, but IG does not have the ability to go viral and land on your customer’s friends’ timelines.  

What IG does have, though, is IG Reels. Short videos that are perfect for gaining massive attention. 

Here are a few facts to keep in mind:

– 57% of users are female

– Over half of users’ time is spent on IG Reels (you can hook your IG page up to Facebook Stories and post both places with one click in IG)

IG will help you reach more younger women and moms.  It’s also a great place to start your journey creating short form content that you can reuse on YouTube Shorts and TikTok (more below on that).

Texting

Text messaging is a great way to drive sales and gain massive attention.  WHY?  Because everyone with a cell has texting, and they open EVERY text!  

– Text messages have an average of 98% open rates, dwarfing any other marketing platform. 

– 90% of text messages are read within the first three minutes of receipt.  Customers are always paying attention to the “text bubble.”

–  Text subscribers are more loyal.  They visit 44% more frequently than non-subscribers.

However, the issue with texting and restaurants is that you must be careful.  Texts are considered a much more personal medium.  It’s a very intrusive, so if you’re going to text customers, you must be extremely cautious. If you use SMS anywhere close to how you use email, then your customers will opt out quickly.  

Restaurants should text customers 1-2 times every 6-8 weeks.  

What do you send?  You have three choices for texting, in my opinion

1st – Solid offers

2nd – Contests driving people to a social media post

3rd – Events, BUT only to segmented audiences.  

Phone Calls

I bet you didn’t think you’d see this on here 🙂 

Guess what, people still use the phone as a…..phone!  But I will warn you: consumers hate robocalls and spam. So, if you take your marketing to a new level and incorporate phone calls, you better have a VBR.

VBR = Valid Business Reason.

And here are my TOP phone VBR’s

1st – Birthday calls.  The restaurants that have taken my advice on this always doubt me early on, and within 60 days, they are BLOWN AWAY.  They are constantly met with amazed customers. “My kids didn’t even call me on my birthday, but my local pizza joint did!”

2nd – MIA customers.  If you’re using a program like DRYVER, you’ll have a system that notifies you of customers who used to come but have not visited in a while.  This is a great chance to call and say, “We miss you.”

3rd – Catering sales.  Most restaurants have a form of catering sales.  Whether it’s large pizza orders or legit catered events, PICK UP THE PHONE!  It’s pretty damn obvious that you’re most likely customers are…local businesses.

Last but not least, the GOOD NEWS!  75% of customers don’t answer their phone, so you’ll be sent to voicemail.  Do you realize how easy and impactful it is to leave this message: “Hey Matt, it’s Avery from Little Italy Ristorante?  Just wanted to call you and tell you happy birthday. Don’t forget you’ve got a great birthday offer of a free pizza waiting for you here at Little Italy. Hopefully, we will get to help you celebrate.  Happy Birthday, we appreciate your support.”  

FYI, Avery’s team does this every week and see’s HUGE results!

YouTube

YouTube has two great opportunities for your restaurant: Long-form videos and YouTube Shorts.

Let’s start with YT Shorts. You can simply re-use the exact content you’re posting on IG Reels. 

Second =Long Form Video

Did you know that YouTube is the #2 search engine on the internet, behind Google?  I won’t go deep into YouTube long-form video content because that, my friends, is a big beast.  But it’s a great place to post 2+ minute videos that tell stories.  The content you should be doing on Facebook with video content can be duplicated here. 

LinkedIn

As a business owner, you are one of the biggest influencers in your community, whether you realize it or not. Owning a business is tough and most people want no part of it.  As a restaurant owner, you can become a bigger name locally than you’ve ever thought in your local business community.  

I’d be using the unique video content you’re posting on Facebook here, as long as it’s NOT SELLING food.  Then, I’d combo that with stories chronicling your journey every week. Talk about the up’s and downs of running a business.  Let’s this audience see what happens behind the curtains.  Now that I have typed this, I think you could take this exact content over to your personal Facebook account (see below).

Your Personal Facebook account

“But Matt, that’s my personal account.”  I hear that garbage all the time.  Guess what? Your business IS and better BE your entire life!  You’ve signed up for the most demanding job I’ve ever seen: owning a restaurant.  You’ve signed for massive loans, went into debt and added a lot of stress to your life, SO SUCK IT UP!  

Start using your PERSONAL Facebook account to inform your friends and family what you’re up to.  Mix in what I talked about above with your business Facebook page and your LinkedIn account.  But whatever you do, DO NOT become the peson that simply shares every damn sales post from your restaurant.  

And don’t leave out your family or your personal life (working out, motivational posts, etc.).  Please be a human on Facebook and nurture the easiest customers you’ll ever have: your friends and family. 

X (Formerly Twitter)

Copy and post what you’re doing on Facebook here.  I wouldn’t put much effort into unique X content unless you really understand and use the platform.  This is simply another place to grab some eyeballs and attention. 

TikTok

Do exactly what you’d do on IG. Just replicate it here.  Don’t worry about the results. Grab a few eyeballs. 

Social Media Ads

Friends, this is easily the BEST place to spend your money.  The cost and targeting is insane. 

Facebook ad prices are dictated by demand.  The demand for your customers is low!  WHY?  Because 90% of ad inventory is bought by major companies ( like Nike/Coke/McDonalds), they mostly target people under 25.  So, this makes anyone over 25 years old easy to reach and CHEAP!  

Next is the geographic targeting.  You can go down to a 1-mile radius around your restaurant and farther away to target very specific areas. 

Then there’s the demographic targeting.  You could build an ad to reach ANYONE!  Women 25-55 with kids who like [insert any topic].  This is your chance to avoid sending an email or making a Facebook post for every event or promo you do.  With Facebook ads you can build a very specific ad and target away.  By doing this you reach the right people and don’t annoy others.  

You can also target customers who have interacted with your Facebook page, posts and even your website.  Imagine having ads running targeting only customers that visited your menu page!!!

Online Ads

This is above my pay grade since we don’t do them daily for clients.  But many websites, likely in your community, get a lot of attention and offer places for banner ads and paid articles.  Look around at what sites your customers visit for local news.  

One spot I often hear about is Google Pay Per Click ads.  I personally don’t feel it’s a great use of your money.  Think about it, most of your busienss will come from locals, how often do you google “where should I eat” when you’re home?  Not often.  Now, if you’re a tourist restaurant, this is a great place to be. 

Influencers

For me, there are two types of influencers.  There are the “Social Media” influencers, and then there are your community influencers.  Both are great, but community influencers are worth much more. 

What’s a community influencer?  The band director, football coach, head of the school FHA, President of your local Chamber, other business owners, etc.

Let’s take the band director as an example. They have 100 kids, 200+ parents (with divorce), a few hundred grandparents, many friends, past alumni, and supporters.  A band director has direct influence over 2,000+ in your community.  Imagine if they were on your side!  Imagine if you used your restaurant’s social media support and promote them.  Over an extended period, if you used your content for this purpose, you’d have 30-50 local influencers, making you the most visible and supported restaurant in your community.  

Social Media Influencers are a great option too.  I’d avoid the expensive ones and try to find the ones with smaller audiences but great local content.  Many of these influencers will significantly impact you and could only cost you a meal.  

In Closing

I’m sure I missed a few opportunities that exist, but this practice was more about laying the groundwork, not painting the entire picture.  You have an amazing opportunity to DOMINATE the attention of everyone in your community, so go FREAKING DO IT!

Day 202 – The Puzzle – Chipotle’s Awesome Annual Halloween Promotion

Scooby Doooooooo, where are you?

Well, apparently, he was at Chipotle this time 🙂

Every year, like clockwork, Chipotle rolls out its annual Halloween promotion.  It’s pretty simple: wear a costume and get a deal.  I recall for a few years if you came in dressed in tinfoil (like a burrito), then you got a free burrito.  This year, the promo was if you wore a costume and got a $6 burrito.  

Most years, I try to swing by and see if it worked, and it never disappoints.  This year, ten people were in costume when I swung by, and many smiles from other customers, including me.  As a marketer, what I really love about it is the fact that it’s DRIVING SALES!  But more importantly, it’s driving incremental sales.  

Yes, they are selling their product at a discount, but they also know Halloween night is the #1 pizza night all year, so they need to do something to keep their stores rocking.  On top of maintaining cash flow rolling, they also drive incremental visits that otherwise wouldn’t have happened.  

And it’s influencing people over and above the ones dressing up.  Take me as an example.  I didn’t dress up, but I was reminded about this promotion in an email they sent me, and it got me to visit.  

So what lessons can we take from this

1st – Email marketing works.  I had 100% forgotten about Chipotle’s promo until the email appeared in my inbox.

2nd – Be different, and don’t be afraid to discount on a day when the cards are stacked against you.

But wait, there’s more.  Here’s where Chipotle DROPPED THE BALL!

CHIPOTLE’s ONLY failure!  Have your team participate in the promotion.  NONE of the employees were dressed up.  This was a huge missed opportunity.  I would have had an employee costume contest THE DAY BEFORE as a reminder of the promotion and to capture amazing social media content for this promo.

 

Day 201 – The Puzzle – PMQ Magazine Highlights Matt Plapp’s 3-2-1 Method to Attract Loyal Restaurant Fans

If you’re looking to grab serious attention for your restaurant, my 3-2-1 Strategy is the perfect way to cut through the noise. Here’s the deal: you need focus—focus on three marketing platforms, two types of content, and one core action. We’re talking about mastering Facebook, email, and text as your platforms, alternating storytelling with strong offers as your content, and committing to consistent action. By sending a daily Facebook post, a weekly email, and a monthly text, you keep customers engaged and coming back.

Each choice has a purpose. Facebook reaches every generation, email stays invaluable despite the naysayers, and text, with its 99% open rate, is prime for rare, can’t-miss offers. But content is king, and that’s where storytelling—your team, your food, your community—connects, while offers should be enticing enough to drive visits or bigger orders.

Forget trying to build everywhere at once; the real power is in honing these foundational platforms with authentic, engaging content that resonates.

More details here.

Day 200 – The Puzzle – It’s As Easy As 3-2-1

Today, blogs and podcasts are about simplicity.  

Like the image above, simple is sometimes the easiest way to get where you want.  I could have made the rocket different colors, changed the font, added a background, and had MP riding the rocket, but I didn’t.  I kept it simple because I want you to realize that’s what your restaurant’s digital marketing plan needs.  

CLICK HERE to listen to episode 772 of Restaurant Marketing Secrets and learn how to SIMPLIFY your restaurant’s marketing. 

Day 199 – The Puzzle – Stop Crying! Ball Up MP!

FIRST – CLICK HERE to listen to the song first

Next read the lyrics below in white

As I was writing this morning, this song came on, and it stopped me in my tracks. 

“Stop bitching, Matt!” is what went through my head.  

Think about it: We all have goals, and every week, one smacks us in the face. We have a plan, and that quickly goes out the window. But honestly, that’s the fun part, and we all need to embrace it, including me! 

Nothing worth doing is easy, and this song is a great reminder that our dreams haven’t happened yet, but we are the only ones standing in the way.

“This life hasn’t turned out quite the want it to be”

THEN DO SOMETHING ABOUT IT!

Day 198 – The Puzzle – I Got Their Attencton :)

Well, it worked!

I wanted to see who was paying attention and show you WHY you have to be careful when using AI for “certain” projects.

I’ve started using AI and ChatGPT in my content lately to hopefully show restaurant owners the opportunity that’s in front of them to make their jobs easier.  And I’m leaving little nuggets along the way to show you it’s not perfect and to test my team.  

Got your attencton didn’t I 🙂

Day 196 – The Puzzle – Unlocking Customer Attention: Why It’s Easier Than Ever for Restaurants

Why Getting Customers’ Attention is Easier Than Ever for Restaurants—and How You Can Do It

In today’s fast-paced, digital world, it might seem like cutting through the noise to grab customers’ attention is harder than ever. But here’s the truth—it’s actually never been easier! Yeah, I said it. Now, let me explain why.

The Shift in How We Get Noticed

Ten or fifteen years ago, marketing was all about billboards, radio ads, and maybe a TV commercial if you had the budget. You were throwing money at things that you hoped would work, but it was hard to know if people were actually paying attention. Fast forward to today, and it’s a whole new game. With social media, mobile phones, and endless digital platforms, you can reach your customers directly, and the best part? You can measure what works and what doesn’t.

But here’s the catch: You’ve gotta be intentional. The tools are there, but if you’re just blasting out random content and hoping people will notice, you’re going to get lost. The key is personalizing your message and making sure it speaks directly to your customers’ needs, desires, and tastes.

Stop Selling, Start Building Relationships

One big mistake I see restaurant owners making all the time is focusing too much on the hard sell. Look, no one wants to be bombarded with ads saying “Buy this! Eat here!” What people are craving—pun intended—is connection. They want to feel like your restaurant gets them, that it’s part of their community. Your job is to create a relationship, not just a transaction.

So how do you do that? You tell your story. You share behind-the-scenes moments, introduce your team, talk about where your ingredients come from, or showcase customer testimonials. It’s about creating content that draws people in, not just pushing them to buy food. When you do that, your audience will keep coming back—not because of a one-time offer, but because they trust and relate to your brand.

Make It Easy for Them to Engage

Let’s talk about how easy it is to capture attention with today’s tools. The best thing you can do is meet your customers where they are—on their phones. If your restaurant doesn’t have a solid presence on platforms like Instagram, Facebook, or even TikTok, you’re missing out. These platforms let you create fun, engaging content that’s sharable and highly visible. Think about it—how many people are scrolling through their feed, looking for something interesting to catch their eye? That could be your restaurant!

Another great way to get attention is through targeted advertising. Platforms like Facebook let you drill down and target very specific audiences—like people who live near your restaurant or have shown interest in your type of cuisine. You’re not guessing where your customers are anymore, you’re going straight to them with the right message at the right time.

Consistency Wins Every Time

If there’s one thing I want you to take away, it’s this: Be consistent. Getting your customers’ attention isn’t about hitting them with one killer ad or promotion. It’s about showing up every day with content that speaks to them. The more you show up, the more they’ll notice you. And when they need a meal? Guess who they’ll think of first.

So, remember—today’s marketing tools give you more control, more insight, and more opportunity than ever before. All you have to do is show up, tell your story, and connect. Start thinking of your marketing as a conversation, not just a sales pitch. When you do that, getting your customers’ attention isn’t just easier—it becomes automatic.

Day 195 – The Puzzle – Why Getting Customers’ Attention is Easier Than Ever for Pizzerias: Here’s How You Can Do It

 If you’re feeling overwhelmed by all the noise in the marketing world, you’re not alone. But here’s the kicker—it’s actually never been easier to get your customers’ attention, especially for pizzerias! Yep, you heard me right. With so many tools and platforms at your fingertips, you’ve got the ability to reach your audience like never before.

I just wrote an article for PMQ Pizza Magazine breaking down exactly how pizzerias can take advantage of today’s marketing landscape to capture—and keep—customer attention. From utilizing social media the right way to delivering personalized, attention-grabbing messages, there are simple strategies you can implement right now to make a huge difference in your business.

Trust me, these aren’t theoretical fluff—they’re tactics I’ve seen work time and time again. Want to learn how to use them to get more customers through your doors? Head over to PMQ’s website and read the full article now!

👉 Check out the full article here