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Some dos and don’ts of social media

A restaurateur-turned-media-consultant advised Restaurant Leadership Conference attendees to avoid some of the common pratfalls of mobile and social media.


The writing on Facebook's wall

Forecasters have divined a larger sales role for social media in 2012 and beyond, but that’s where the crystal ball goes wonky. Fortunately for restaurateurs, Facebook has agreed to foretell some of the why’s and how’s for their channel.

This week: Aiming your Twitter rage at graduates. Banning sodas (maybe you heard something about this?). Doing the dirty work. And while it may seem like a good idea at the time, funding your new restaurant with bad checks is really never smart.

Every couple of months, the Conshohocken, Pennsylvania-based Saladworks introduces a limited time “named” salad. The SpringFit ($6.99) is currently running until the end of May at all 106 locations. Here’s how it came to be.

How outsourcing tweets and posts stacks up against doing it yourself.

Customer service is just as important online as it is in house. Here are four tips on how to win your customers over on Twitter if you make a mistake.

The burrito chain is also investigating how outsiders wrested control of its Twitter account for about two hours and used it to post offensive messages.

From spinning a losing streak to knowing when to lay low, here are some recent lessons operators have learned on social media.

Word spread on social media about a small test of items intended as afternoon add-ons.

It's summertime. Warm nights, bar-b-ques, picnics, and casual get togethers fill up the calendar. Dazzle your friends, family and restaurant associates with your knowledge of food.

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