Even though Facebook and Twitter have been great tools to market my restaurants through modern multimedia, a monthly newsletter is something that has kept our customers close to us. I started my newsletter over 12 years ago and have acquired over 30,000 members, who get my Chef Dean James Max Culinary Rag. It's a great way to let my customers, friends and family know where my newest ventures are taking place, new dinners and festivals on the calendar and awesome seasonal recipes for savories, sweets and drinks. Even if your membership doesn't always have time to read everything, they see your name and remember you are there. It's a way for people to keep up with you and eventually you see them back in your restaurants. A newsletter can take a bit of effort on your part, but it is well worth it in the end.