One of the pillars on which is based the Social Media Restauranting It is the study of the transformation of the relationship between the customer and the restaurant.
Until recently the relationship occurred almost exclusively at the time of consumption of the product, that is to say, demanded the presence of the customer in the restaurant and was limited while he stayed at the same.
La phase pre-Presencio, understood as the moment of inspiration customer, it was much more expensive and in many cases little social, performed through traditional channels, newspapers, paper guides, radio, etc.
The post-stage face, once the consumption of the finished product, It was an area exclusively for professionals or food critics, It is influential in a minority profile customers and basically related to haute cuisine.
But all this has changed, we face the “New customers” hyperconnected, with access to global information, social and cheap, It is allowing them to decide how and when they want to relate to the restaurant, becoming producers and consumers of relevant information.
Relationship and It is not necessarily face, much has moved to the online channel, It is also continuing, It does not end once the consumption of the product ends up in the restaurant, but the customer can transfer his experience to social networks as a comment, opinion or criticism and continue interacting with the restaurant and prospects endowing his message added value.
Therefore I wanted to synthesize in a timeline that transformation through various online actions that in some of the major social networks the customer can perform throughout their relationship with the restaurant.
Customers can :
- Search a restaurant on Google.
- Consult Facebook information with your social community or ask about a restaurant recommendation.
- Reserve through the web of the restaurants themselves or booking agencies.
- Geo through its position and share foursquare.
- Comment via Twitter some aspect to consider interesting your stay in the restaurant.
- To photograph Instagram dishes or the details you want to share.
- opine on Trip Advisor and other influencer become potential customers.
- post through WordPress and move a detail their experience.
further, many of these online actions will allow you to get the customer benefits will hardly get in traditional channels.
Therefore, it is increasingly necessary that restaurants are mentalicen the enormous potential that has an active presence in the online channels, allowing them to partake of that overall experience the customer is increasingly demanding, giving it a personal value, authentic and differentiating.
How about? Do you think that restaurants should promote these channels to be close to its customers?