DEC.JAN 2014
XIV
communicate the right message to
your target, retain, make the patrons
involved, be more visible, it is
important to learn to know and use
the most modern technology.
There are already several sector
entrepreneurs who have learned to
use these tools recognizing its great
potential.
Dixieland (
), an
historical Tex-Mex restaurant in Milan,
as well as Facebook and the site, it
gets devised by a radio broadcast
which airs live from the local www.
rocknrollradio.it on for two hours
every Saturday evening. The leads
Luca Abbrescia , famous VJ from
AllMusic , with Fabrizio Aiello, owner
of the restaurant, are interviewing
various guests discussing music, select
songs tell of experiences and 60s rock
. Aiello tells us the reason for this
initiative, “I saw how much profit has
the voice to the people who come
to the club. That’s an entry without
barriers because the web has no
limits. Everyone now has the need and
desires to be visible. Who is sitting,
is also listening to what happens,
taking action, is interviewed and very
often we can discover a real talent for
comedy or real entertainer. I believe it
is a great advertising channel. Thanks
to it I can aware people of what
happens in my restaurant”.
commUnicaTe WiTh The
cUsTomer
Even for Nico Carleo, owner and
creator of Street Food Visconti of
Milan “nowadays Facebook, Twitter,
Tripadvisor and applications (with logo
of the club) on Applestore, help to
retain the customer. We use them and
have a newsletter where we point our
events, in addition to the menu of the
day so we bring out the appetite. The
way to communicate with their target
has changed a lot and people are more
and more curious to receive news of
local and increasingly in search of
innovation. At Street Food we read the
menu on the iPad.”
sociaL phenomenon
Paolo Lamantea, owner of the
restaurant with live music, Mood
Live & Food in Trani (BT) - www.
moodristorante.it - tells us, “the
strength of our restaurant is definitely
the high quality of food, and also
the professionalism of the service.
Anyway, we cannot ignore the
technology. Digital communication
is an integral part and is one of our
greatest pillars. To retain the public,
we use a lot of social networks,
Facebook and Twitter, our website,
Tripadvisor and Google Adwords.
But beware, the technology is a cut
in both ways: if you know you can
use it, you can make great strides,
on the contrary it can only frustrate
your effort. Customers like to have a
window on the local, see what’s new.
We focus a lot on graphics, which
incorporate our concept pure and
straightforward, with a simple style,
while we do not use these tools to
offer discounts of any kind.”
Using phoTo gaLLeries
For Le Terrazze di Positano (NA ) -
- says
the owner Peppe Black : “Ours is
an historic restaurant, known in the
world and not only in Italy, with a
staff renowned for his professionalism
and his kindness, but this does not
exclude communicating with digital
tools. The welcome here in the Amalfi
Coast , has a long tradition, but the
technology can increase this. Social
networks are important, but only
when you have the time and desire to
interact with the public.
There is never communication “one
way”. Periodically we check the room
profiles and comments, and when
someone really goes out of line telling
untruths, I reply personally giving our
point of view.
On FB we publish the official
photos of the evenings events and
communicate well in advance.
We often use also cameramen and
videographers to tell the evenings in
mini video that we upload on You
Tube.
For an audience that is attentive to
spend, counts for a lot Advisor. Our
sites are especially windows and are
used a lot for the many weddings that
we host.”
At pAge 38
Valuable, but at the
sametimeaccessible
The red wines are more
structured not only challenging
and expensive.
This type of labels, in fact, it
is now also characterized by
pleasant anddrinkable, aswell as
interesting quality/price ratio.
By Nicholas Regazzoni
AIf on the market today there is
a wide range of red wines, is the
result of practices and winemaking
MAGAZINE
