A few months ago, specifically the 26 September 2011, publicaba un artículo en este blog con el título “100 reasons to use twitter in a restaurant“, the reason number 12 He wrote the following :
It seems that the most important restaurant in the world, Danish Noma, He has heeded this suggestion and has used his twitter account (@ReneRedzepiNoma) para anunciar la disponibilidad de una mesa tras la cancelación de un cliente, as we can see in the following tweet:
The news has jumped to the media and is having a major impact, mainly the aspects, because it is the benchmark restaurant in the world and because the list of minimum wait for a table is 3 months.
This demonstrates that the great restaurants are also using the SMR (Social Media Restauranting), because nowadays nobody, but nobody!, even the world's best restaurant, You can afford to lose a table.
Once again it demonstrated that social networks allow real-time restaurants come in a different way, close and fast to his followers and customers, any other way would have been possible to do the same without the use of networks.
Analyzing your twitter account (@ReneRedzepiNoma), I note that at present the community consists of more than 22.000 followers, follow 240 and they have published 283 tweets.
So I could investigate, He opened the account 24 March 2011, Cam on twitter 308 days, therefore has not released nor a tweet per day, specifically the exact figure is 0,92 tweets / day, It is an underactive account.
The fundamental content of their tweets are photographs of their culinary creations, as well as raw materials used for this purpose.
With all that, I suggest the restaurant Noma, make it more participatory in twitter, because without doubt the dining experience has to be “hallucinatory”, He will bring and to humanize your restaurant and get a unique global experience to its customers, since in the current model and thanks to technology, los clientes comienzan la experiencia antes de ir al restaurante a través de internet y las redes sociales y la continuan en este mismo canal después de la experiencia gastronómica con sus opiniones o comentarios.