Like, Bite & Share Podcast

Steven Yen is the Executive Chef of Paige Hospitality Group and The Ainsworth, an upscale sports pub with four locations serving high end food. The Ainsworth is home to some of the craziest Burgers in New York City, including their famous macaroni and cheese burger. Stephen was trained at French Culinary Institute and worked at Morimoto, Catch, and Fatty ‘Cue before taking over the kitchen at the Ainsworth. He joins the podcast to talk about the life of an Executive Chef, and what it means to be in charge of multiple kitchens and much of a restaurant chain’s operations. ABOUT THE SHOW Like Bite & Share is a podcast about marketing in the food business, brought to you by Schweid & Sons. Each episode includes an insightful interview with food marketing professionals. Share the Podcast on Twitter SHOW NOTES Key Takeaways: Learn how to use Excel An executive chef needs to be able to keep an eye on all matters related to the kitchen, not just within the kitchen There’s a huge demand for executive chefs and consulting chefs at groups of small pubs that come together to help them purchase on a larger scale in order to reduce costs Great cooks probably won’t come to you, so you have to go out and find them or develop them. They’ll be loyal to you if you teach them how to be a great cook. And if you can’t hold onto them after they’ve become great, don’t hold a grudge The rockstar-ification of chefs is great from a marketing perspective, but it created an unrealistic expectation of what a kitchen will actually be like. Young cooks aren’t happy in a hot kitchen on their feet for hours on end, and culinary schools don’t do a great job of weeding out people during admissions Don’t sacrifice food quality in cost-cutting, even if sales are down. As the Executive Chef, sacrifice from your own bonus before passing a bad product onto your customer Write everything down. Keep journals so you can refer back to all the things you take in while your dining or learning or working Links Mentioned in this Episode: Like Bite & Share Grilling Tips Podcast Washington Post: The crippling problem chefs are freaking out about NYCWFF Rooftop Chopped Learn more about Stephen Yen and the Ainsworth: Website Facebook Twitter (The Ainsworth) Twitter (Stephen Yen) Instagram (The Ainsworth) Instagram (Stephen Yen) Love the podcast? Subscribe to get new episodes delivered straight to your inbox every week! The post Being an Executive Chef is So Much More Than Just Cooking appeared first on Schweid & Sons Info.

The Secret Story Behind the Success of Ramen Burger Keizo Shimamoto is known for a lot of things, depending on who you ask, but he is most well known as the creator of the Ramen Burger. Ramen Burger is an asian inspired Burger served between two buns made entirely out of fresh ramen. Keizo launched the Ramen Burger on August 3, 2013 at Smorgasburg, an outdoor market in Brooklyn. Within a day of its debut, it became an internet and media sensation. Keizo has enjoyed sell-out lines and social media success ever since. He now operates several successful pop-up restaurants in New York City, Tokyo, and Los Angeles including Ramen Burger, Tsukemen and Ramen Shack. He joins the podcast to share his secret to pop-up success. ABOUT THE SHOW Like Bite & Share is a podcast about marketing in the food business, brought to you by Schweid & Sons. Each episode includes an insightful interview with food marketing professionals. Share the Podcast on Twitter SHOW NOTES Key Takeaways: GoRamen.com was critical in launching Keizo’s success as a restauranteur. The buzz and built in audience that the blog provided him with gave him a leg up when opening pop-ups A food item can’t sustain itself on hype alone, the product has to taste good and be of high quality. That will also help your product stand the test of time when the imitators come out of the woodwork Instead of launching your new food concept without trademarks etc, assume your concept will go viral and get the protections you need before you launch Starting as a pop-up lowers the capital you need to raise before you begin your endeavor Say yes to as many opportunities that come your way as you can. You’ll be able to expand your business through the knowledge you acquire and the people you meet Pressure might lead you to make bad decisions, and while bad decisions can be great learning experiences, being patient will allow you to have a better view of whether or not you’re on the right track Links Mentioned in this Episode: Ramen Burger Go Ramen Go Life Tsukemen.NYC The Food Film Festival Learn more about Keizo Shimamoto: Website Facebook Twitter Instagram Love the podcast? Subscribe to get new episodes delivered straight to your inbox every week! The post The Secret Story Behind the Success of Ramen Burger appeared first on Schweid & Sons Info.

If Your Bar Wants To Attract Crafty Customers, Get on Untappd Now Greg Avola is a web-developer who turned his love of coding and scripting into become co-founder and CTO of a social network for beer lovers called Untappd. Launched in 2010, Untappd allows its users to check into beers as they drink them, and share these check-ins and their locations with their friend. The network originally launched in 2010 and now can claim more than 3 million users. He joins the podcast to teach Like Bite & Share listeners about the power of social and digital gamification in the food and drink industry. ABOUT THE SHOW Like Bite & Share is a podcast about marketing in the food business, brought to you by Schweid & Sons. Each episode includes an insightful interview with food marketing professionals. Share the Podcast on Twitter SHOW NOTES Key Takeaways: There are approximately 3.5 million active users on Untappd There have been approximately 360 million check ins The average person checks in three beers in a 30 day period, though more people check in in metropolitan areas that have public transportation There are 1.5 million beers listen on Untappd, about half of which are commercially produced. Untappd allows for home brewed beer to be listed on the app. There are 300,000 breweries on the app Attach yourself to a niche-based network and find something that you’re passionate about. That combination will bleed into the product, and you’ll find equally passionate users Untappd supporter accounts give extra features to users at a cost, which help the developers pay for server costs and other overhead related to the app. This way, the most passionate users are able to support the app that they love and get more out of it Supporter accounts come with a badge that allow those users to flaunt their status Untappd for Business allows bars and restaurants to market their beer lists in real time, and give them access to a new layer of data about what their customers are drinking and how much they like what they’re drinking They also get an added layer of engagement with their customers Untappd can be used to promote a beer or promotion: Duvel produced a Belgian Independence Day badge to raise awareness of their brand People drive all over the country to earn regional badges, some based on regional beers like Old Style in Chicago If you’re developing an app, pay attention to what your active users want and give it to them if you can Links Mentioned in this Episode: Untappd Supporter Accounts Untappd for Business Beer Noggin on Untappd Wil Wheaton on Untappd Burger Weekly on Untappd Rev Ciancio on Untappd Learn more about Greg Avola and Untappd: Untappd Facebook Twitter Instagram Love the podcast? Subscribe to get new episodes delivered straight to your inbox every week! The post If Your Bar Wants To Attract Crafty Customers, Get on Untappd Now appeared first on Schweid & Sons Info.

How an Incubator Can Help You to Cut Costs and Avoid Mistakes Kim Vallejo is the Project Manager for HBK Incubates, a shared commercial kitchen space and business support program for high-growth food enterprises. It’s run by the award-winning and socially conscious food business Hot Bread Kitchen. HBK Incubates allows entrepreneurs to mitigate start-up risk and grow their food ventures in a community of business owners. Kim is also an advisor at Food Future Inc, an accelerator for small but established food businesses. ABOUT THE SHOW Like Bite & Share is a podcast about marketing in the food business, brought to you by Schweid & Sons. Each episode includes an insightful interview with food marketing professionals. Share the Podcast on Twitter SHOW NOTES Key Takeaways: The cost of starting up a new food company can be prohibitive, and getting your start at an incubator can mitigate a lot of those expenses Incubators also offer a built-in community and networking system for those getting their feet wet in the food industry Businesses or individuals can also rent parts of the space independent of the incubator program Shared kitchens are commercial spaces that multiple businesses are working out of Incubator spaces include business development support as well as kitchen space Accelerators focus on a lot on business growth and marketing, etc, without as much focus on the kitchen side of things Businesses that have to deal with a lot of government over site, like dairy producers, are going to be dealing with a lot of issues that are native to high-risk foods and thus probably aren’t going to be well suited to operating in a shared space. People who are making allergen-free food risk cross contamination by working in a shared kitchen space Food risk is really important to confront. There are many overseeing bodies that can and will inspect your kitchens, so you need to know what their expectation are. An incubator will help teach you how to deal with these groups On average a business spends 2.2 years in HBK Incubates’ program, though it depends on the kind of business they are (for example, a caterer might stay indefinitely because they operate as needed). Some go on to open brick and mortar shops, many go into a co-packing facility and deliver their goods in other ways Established businesses can do short-term rentals of the space if needed in order to add a different element to the kitchen community for a period of time Short-term renting is also useful for restaurants that need more space than they have to service things like food festivals Links Mentioned in this Episode: Like Bite & Share podcast with Russel Jackson Little Caesar’s Pepperoni Bread Commercial New York Entrepreneurial Assistance Program (EAP) Learn more about Kim Vallejo and HBK Incubates: Website Instagram (Kim Vallejo) Instagram (Hot Bread Kitchen) Twitter Facebook Love the podcast? Subscribe to get new episodes delivered straight to your inbox every week! The post How an Incubator Can Help You to Cut Costs and Avoid Mistakes appeared first on Schweid & Sons Info.

Do Not Grill Another Burger at Home Without These Tips From the Experts Like Bite & Share has now released over 50 episodes, and in that time we’ve introduced you to some expert grillers. So we’ve invited a few of them back onto the show to ask them how to fire up the Very Best Burgers at your home barbecues. The expert panel includes: George Motz, the world’s leading hamburger expert and author of Hamburger America Chef Michael Ollier, Corporate Chef for the Certified Angus Beef ® brand Chef Plum, host of Plumluvfoods Live and Edible Nutmeg’s On the Road Chef Tim Kast, Corporate Executive Chef for Bad Daddy’s Burger Bar ABOUT THE SHOW Like Bite & Share is a podcast about marketing in the food business, brought to you by Schweid & Sons. Each episode includes an insightful interview with food marketing professionals. Share the Podcast on Twitter SHOW NOTES Grilling Tips: George Motz Great and simple meat is important. Don’t get fancy with low-fat sirloin. 80/20 chuck is a great way to go Keep it simple and don’t load it up with toppings. Too many toppings will confuse your palate and hide the flavor of the beef Certain toppings/condiments enhance the flavor of the patty, like mustard, mayonnaise, a simple cheese, onions, or butter Ketchup, barbecue sauce, and other very sweet toppings tend to mask the flavor of the burger Don’t over-season your burger. It’s unlikely that anything more than salt and pepper will enhance your burger If you don’t have a grill at home and you’re using a pan, make sure you cook your burger on super high heat. You’re going to have to avoid a grease fire, but it will be worth it Drinking while you’re grilling is a great way to screw the whole thing up Michael Ollier If you want great burgers, buy the best meat you can afford Look for high amounts of deposits of fat within the lean on your beef Don’t over-handle your burger patty. The less you touch it the better so you don’t compromise the beef 80/20 chuck is the best blend, but putting brisket in your grind can taste fantastic Put a cast-iron in your grill so you get the ambient flavor of flames and/or charcoal, but getting the caramelized patty surface that a flat iron grill affords you Grilled onions or coal-melted onion and bacon are good toppings that will wow your guests Chef Plum Expensive meat cuts are less interesting than the more used, harder working muscles which add more flavor to the grind Only flip the burger once, twice if you have to, and don’t overseason it Use a cast iron pan if you have one A wood-burning grill adds a lot of flavor to your burgers A 70/30 blend will really set off your burgers when you home grill A potato roll is the best bun you can use. Toast it with butter or mayo if you’re feeling fancy Tim Kast An 80/20 chuck blend is the best for a juicy, medium rare burger A more well-done burger requires beef that has a higher fat content to begin with Good quality cheeses will elevate your burger Read your burger recipe from start to finish before you start grilling the burger Flame control and different temperature zones on your grill is a professional move when grilling burgers at home Don’t press your patties with your spatula on the grill Grass-fed beef needs lower and slower cooking than other beef patties If you’re manning the grill, don’t waste time composing the burgers for everyone. Set up a toppings buffet and let your guests compose their own burgers after you grill them up It’s okay to prepare your toppings ahead of time so that you can have more fun while your barbecue is underway Links Mentioned in this Episode: Like Bite & Share Podcast with George Motz Like Bite & Share Podcast with Tara Adams of Certified Angus Beef Like Bite & Share Podcast with Chef Plum Like Bite & Share Podcast with Frank Scibelli of Bad Daddy’s Burger Bar Chef Michael Ollier’s Grilled Onions & Bacon Mix Chef @tallowbethyname cooking down some beef bacon and onions @certifiedangusbeef education and culinary center. Can’t wait to eat this on a Burger! A video posted by Schweid And Sons – Burgers – (@schweidandsons) on Sep 18, 2015 at 10:43am PDT Learn more about George Motz: Website Instagram Hamburger America Learn more about Michael Ollier: Website Instagram Learn more about Chef Plum: Website Instagram Twitter Learn more about Tim Kast: Website Instagram Twitter Love the podcast? Subscribe to get new episodes delivered straight to your inbox every week! The post Do Not Grill Another Burger at Home Without These Tips From the Experts appeared first on Schweid & Sons Info.

The Truth About GMOs, Farming and Monsanto Janice Person works at Monsanto on their corporate engagement team. Her job duties include outreach for both agriculture and regular folks like you. She works with farmers, foodies, and bloggers on a wide range of topics all that relate back in someway to farming. Her primary function is to help people better understanding agriculture. Janice is one of the founders of the farmer-led AgChat Foundation which seeks to empower farmers to tell their stories online and remains active with the organization’s programs. Debbie Lyons-Blythe is a cattle rancher in Kansas. She and her husband raise Angus cattle for breeding, as well as harvest hay, wheat, corn, alfalfa and soybeans on Blythe Family Farms, their family-owned ranch. It has been in the Blythe family since 1890. Some of their cattle does go on to be graded as Certified Angus Beef®. They have 5 grown kids who are also part owners in the farm. In her spare time from raising cattle, Debbie also pens a blog called KidsCowsandGrass.com, where she connects with consumers to answer questions about how beef is raised in the great country of America. She was named the America’s Farmers Mom of the Year in 2012 and is also a founding member of the US Roundtable for Sustainable Beef. ABOUT THE SHOW Like Bite & Share is a podcast about marketing in the food business, brought to you by Schweid & Sons. Each episode includes an insightful interview with food marketing professionals. Share the Podcast on Twitter SHOW NOTES Key Takeaways: A Genetically Modified Organism (GMO) is an organism that was genetically altered using traits from other organisms A lack of science education leads to a lot of fear amongst consumers who don’t understand what GMOs are and put untrue stigma on them Monsanto employees dietitians and other food professionals to help inform businesses and the public on food education. Educating the public is becoming a much bigger priority for Monsanto than in the past when it was more focused on B2B education Land and water use are incredibly important to farmers. On the American West Coast, that concern is very apparent. Agriculture innovation empowers farmers and provides tools to making more from less land and water USDA Certified Organic labeled foods are GMO free. The most common GMOs are soy, cotton, canola, corn, sugar beets, Hawaiian papaya, alfalfa, and squash The use of pesticides allows for higher efficiency farming and no-till farming, which allows the soil to remain undisturbed from season to season On the downside, pesticides are expensive and they aren’t foolproof GPS information allows even greater efficiency, greater price saving, and fewer pesticides in farming, as well as better data for farming from year to year Engaging with bloggers, influencers and customer stakeholders in the agriculture industry has helped the Monsanto company culture to be different, and has been more fruitful than throwing money at advertising for the brand Many companies provide training and education for farmers, including Beef Checkoff Links Mentioned in this Episode: Monsanto Monsanto competitors that have stake in other biosciences: Syngenta, DuPont Pioneer, BASF, Dow AgroSciences, Bayer The Rainbow Plate Beef Checkoff – Beef Advocacy Program Certified Angus Beef Learn more about Janice Person & Monsanto: Website Instagram Twitter Facebook Learn more about Debbie Lyons-Blythe: Website Instagram Twitter Facebook Love the podcast? Subscribe to get new episodes delivered straight to your inbox every week! The post The Truth About GMOs, Farming and Monsanto appeared first on Schweid & Sons Info.

The Video Marketing Train Is Leaving the Station and  You Need to Get on Board Our guests on this week’s episode bring you two very different but equally important viewpoints of the massive endeavor that is video marketing. Sahil Patel leads coverage of the video industry for Digiday, a leading modern media publication that is a go-to for tech nerds and marketing influencers. Patel was the launch editorial director of VideoInk, a business trade publication dedicated to the emerging online video entertainment industry. He has also covered TV and online video for Cynopsis Digital, and has appeared as a guest speaker at the New York Television Festival, VidCon, Social Media Week, and NPR’s “On the Media.” He joins the show to talk about video marketing from a broad, industry-wide perspective. Jeremy Jacobowitz is the president and founder of Brunch Boys, a brunch-focused food media sensation boasting over 200,000 followers on Instagram, an increasing number of brunch-related events, and most importantly for this conversation, an expanding array of video projects. He was also named one of the most eligible bachelors in NYC by Guest of Guest. He joins the show to explain the boots-on-the-ground life of a social influencer making the most of video content in the food industry. ABOUT THE SHOW Like Bite & Share is a podcast about marketing in the food business, brought to you by Schweid & Sons. Each episode includes an insightful interview with food marketing professionals. Share the Podcast on Twitter SHOW NOTES Key Takeaways: Video on Facebook is at the front and center of video marketing now. Mark Zuckerberg has said that Facebook is becoming a video-first company in a few years Live video broadcasting may seem new but it really began with companies like Periscope and Meerkat and are not seeing deep saturation because of Facebook Live video right now is primarily a good channel for brand awareness. You can monetize video content on YouTube, but on Facebook that isn’t available yet (though there has been some experimentation by Facebook) Facebook is once again reprioritizing their algorithm to give preference to your contacts over brand pages. Because of that, brand pages that use Facebook video will have to invest money in boosting those posts The bright side is that Facebook live has democratized video in a way. Even small restaurants with little to no budget no longer have to invest in expensive video production, because even the big players are doing no-budget live video broadcasts The optimal time for a pre-produced Facebook video is around 30-45 seconds. For a YouTube video, it’s 2-5 minutes. For Facebook live, it can be much longer A good Facebook video should have an eye-catching visual in the first 3 seconds so that people scrolling through their feed will want to stop Most Facebook users have their sound off, so closed captions or text of some kind is a good tactic to take Wochit and Wibbitz (linked below) are companies that help convert text-based video Facebook’s desire to have video succeed on their platform means they’ll push your video content to higher engagement. Use that desire on their part to your advantage Sunday nights tend to be the best nights to post Instagram video Links Mentioned in this Episode: Wochit  Wibbitz Amazon Video Direct Food Network expands its presence on Snapchat The Silent World of Facebook Video Amazon Introduces Video Content Uploading Facebook Video Aggregators are Winning Facebook Video Piracy Crackdown Means Ads are Coming Must Love Ice Cream Don’t Drink and Review Learn more about Sahil Patel & Digiday: Website Instagram Twitter Facebook Learn more about Jeremy Jacobowitz & Brunch Boys: Website Instagram Twitter Facebook Love the podcast? Subscribe to get new episodes delivered straight to your inbox every week! The post The Video Marketing Train Is Leaving the Station and You Need to Get on Board appeared first on Schweid & Sons Info.

How a Customer Loyalty Program Will Drive More Business As one of two marketers at the launch of LevelUp, the nation’s largest mobile payment and customer loyalty platform, Alex Shuck built the company’s digital marketing strategy from the ground up. Alex has done everything from growing LevelUp’s social channels to developing and implementing digital advertising for the company and its 14,000+ partner merchants to starting a street marketing program to drive brand awareness, new customer sign-ups and increased usage of the platform. You may already have used their technology and not even been aware as they work with companies like Steak N Shake, Sweet Green, UBurger, Chop’t, BGR the Burger Joint. He joins the show today to teach us how companies like LevelUp can keep your customers coming back time and time again.  ABOUT THE SHOW Like Bite & Share is a podcast about marketing in the food business, brought to you by Schweid & Sons. Each episode includes an insightful interview with food marketing professionals. Share the Podcast on Twitter SHOW NOTES Key Takeaways: LevelUp uses consumer engagement points like discount incentives, birthday gifts, allowing customers to order ahead of time, and campaigns designed around bringing back customers who haven’t been to the store/restaurant in a while LevelUp partners can have their loyalty program accessible through the general LevelUp app, or they can develop a dedicated, branded app with LevelUp The most successful businesses using their own app have five or more locations. Businesses with fewer locations will likely be more effective integrating through LevelUp’s app and using the money elsewhere that would have been spent on the dedicated app Time shifting campaigns: find customers that aren’t coming in at a specific time and target them to get them in at the time that you want them there Going by LevelUp’s data, customers that are targeted for an ongoing campaign are more likely to increase frequency during the campaign and to return after the campaign has ended. Limited time offers are very effective customer loyalty campaigns Consumers who pass businesses on their commute often use the “order ahead,” function on LevelUp When giving out discounts, it’s important to create moments around the promotion so as to not devalue your product in the eyes of the consumer Tying promotions to holidays or food holidays give a reason for a discount. That way consumers don’t see discounts and think of desperation Capping the amount of discounts a consumer can take advantage of per year keeps you from cannibalizing sales There tend to be jumps in sales when customers near there reward threshold, and an even bigger jump when the customer unlocks an incentive Referral programs are great for customer acquisition QR codes can and do still work, but you as a business have to think about what the purpose of the code is before you implement it Links Mentioned in this Episode: The Starbucks App Malcolm Gladwell’s The Tipping Point Scott Stratten’s The QR Code Kills Kittens Braintree Learn more about Alex Shuck & LevelUp: Website Instagram Twitter Facebook Love the podcast? Subscribe to get new episodes delivered straight to your inbox every week! The post How a Customer Loyalty Program Will Drive More Business appeared first on Schweid & Sons Info.

How Art & Food Come Together to Create Unique Dining Experiences Adam Shopkorn is a New York-based curator and art advisor, and the producer of the 2013 basketball documentary “Lenny Cooke.” He is also, along with his wife Carolyn Angel, the founder of Fort Gansevoort, a cultural hub for art, design, and food. Located in the Meatpacking District of Manhattan, the three-story building contains a gallery, a take-out BBQ window, and spaces for curated retail experiences. He joins the show to talk about combining art and food to create a unique experience for fans of either.  ABOUT THE SHOW Like Bite & Share is a podcast about marketing in the food business, brought to you by Schweid & Sons. Each episode includes an insightful interview with food marketing professionals. Share the Podcast on Twitter SHOW NOTES Key Takeaways: Larger galleries and museums are seeing some synergy between art and food, and while smaller galleries are starting to incorporate food more, it’s still rather novel for a small to medium-sized gallery to have food associated with it Because not many art openings see barbecue served, it amplifies the profile of Fort Gansevoort as an art space that barbecue is served at its openings The art world has Instagram influencers just like the food world, and it’s important to engage with both the influencers and the traditional media when opening a new business, be it a gallery or a restaurant You don’t need help reaching out to influencers. Just take the time and reach out. If they don’t come the first time you reach out, keep contacting them. Eventually they’ll show up to your restaurant An unorthodox space may not seem ideal for dining in, but making tables available and having patrons sit and eat in your store is more attractive to passers-by than having a takeout only model Use every opportunity to invite traditional press and online influencers to your restaurant. A change in the seating availability and new menu items are great ways to get people with an audience back in your door A mutually beneficial relationship between an art project and a restaurant project works best when the two entities are under one roof. Otherwise it is hard to see the benefit of a gallery to a restaurant Learn more about Adam Shopkorn & Fort Gansevoort: Website Instagram Twitter Facebook Love the podcast? Subscribe to get new episodes delivered straight to your inbox every week! The post How Art and Food Are Coming Together to Create Unique Dining Experiences appeared first on Schweid & Sons Info.

How Restaurants Can Take Advantage of the Pokemon Go Craze Ryan Dorchak is the General Manager/Operating Partner for the Cloverleaf Tavern in Caldwell, New Jersey, where it is the oldest business in town. Ryan is the third generation owner of the pub that dates back to 1933. Their menu boasts a little bit of everything for everyone but their most well known for their extensive craft beer program and their creative and delicious Burgers. The Cloverleaf regularly has different promotions including a weekly limited time only Burger of the week, and recently, promotions utilizing their status as a Pokestop in Pokemon Go. Ruggy Joesten is the Sr. Community Director for Yelp in Manhattan. Helping businesses get the most out of the site is his passion. He also curates local events intended to spread positive word of mouth for the many local businesses that dot the Manhattan culinary landscape. Ruggy also has the dubious honor of being the very first repeat guest on the Like, Bite & Share podcast as he was on our very 2nd episode. He joins us today to tell us about Yelp’s new Pokemon Go filter. Like Ruggy Joeston, Julie Zucker is also a veteran of the Like Bite & Share podcast. She is the Director of Marketing and Promotions for Branded Restaurants, which consists of all Big Daddy’s and Duke’s locations in New York City. In keeping with today’s theme, she’s joining us to talk about Pokemon-Go inspired menu items at Big Daddy’s. ABOUT THE SHOW Like Bite & Share is a podcast about marketing in the food business, brought to you by Schweid & Sons. Each episode includes an insightful interview with food marketing professionals. Share the Podcast on Twitter SHOW NOTES Key Takeaways: If your restaurant or bar is a designated Pokestop or Gym, consider yourself lucky. You can use the Lure feature in the game to attract game players looking for rare Pokemon You can amplify your good fortune with a giveaway or discount for players. Ex: an entry to win a gift card for anyone who takes a screen shot of a Pokemon in the restaurant and posts it with a designated hashtag Limited time offers are great in general because they’re new content for promotion of your restaurant You can now filter by proximity to a Pokestop on Yelp, and most of that data comes from user submitted information Yelp’s goal in creating the filter was to help businesses that are Pokestops get attention from more potential customers Yelp has a little known feature on their app called Monocle that also offers an augmented reality look at the world Using the Lure module might not on its own lead to added business, as players can come near your store without actually coming inside. Giving players a game-themed reason to enter is helpful Pokemon-themed food items (like shakes) play really well on social media Discounts encourage repeat customers to visit you, but limited time offers are more likely to bring in new customers Links Mentioned in this Episode: Pokemon Go in the App Store and Google Play Ruggy Joesten on Like Bite & Share Julie Zucker on Like Bite & Share Learn more about Ryan Dorchak & Cloverleaf Tavern: Website Instagram Twitter Facebook Untappd Learn more about Ruggy Joesten & Yelp: Website Instagram Twitter Facebook Ruggy Learn more about Julie Zucker & Big Daddy’s: Website Instagram Twitter Facebook Press Worthy Eats Pokemon Go Shake at Big Daddy’s Love the podcast? Subscribe to get new episodes delivered straight to your inbox every week! The post How Restaurants Can Take Advantage of the Pokemon Go Craze appeared first on Schweid & Sons Info.