Dallas Web Design: Digital Marketing for Restaurants in Dallas

In this episode of the Podcast, Sarah and Terry discuss the details of Restaurant Marketing Secrets for 2024. Discover how to attract more diners, boost your online visibility, and grow your restaurant business.

Sarah and Terry explore key strategies like optimizing your Google presence over social media, mastering SEO with AI-powered tools, and leveraging the power of customer data for personalized marketing. Learn how to use individual menu pages, targeted email campaigns, and review engagement to streamline your operations and enhance customer communication.

They also discuss the importance of creating immersive dining experiences and building trust through hyper-local sourcing. Plus, get practical tips on tracking customer behavior and implementing systems to maximize repeat business.

Tune in to gain valuable insights and actionable advice from Sarah and Terry to boost your restaurant business in the competitive 2024 market and beyond.

Transcript: Digital Marketing for Plumbers & HVAC Contractors

Sarah (00:00):

Alright, so we’re diving into Restaurant Marketing Secrets for 2024 today, and you’ve given us a really interesting mix of sources. It seems like you’re really trying to figure out what’s going to be hot, what’s going to work, let’s see what we can uncover. We’ve got videos from a restaurant owner, Adam Guild, business expert genre to beer, the toaster podcast folks, and even a peek behind the curtain from sus marketing agency. This is going to be good. So whether you’re a restaurant owner, yourself, thinking of starting something up, or just fascinated by this whole world, these sources have a lot to say about how restaurants need to up their game.

Terry (00:34):

And one of the things that really jumped out at me looking at all these different sources is they all agree restaurants need a new playbook,

Sarah (00:42):

Especially when it comes to social media, right? I mean, you’d think with all the food photos and everything, Instagram, TikTok, that’d be the ticket.

Terry (00:48):

You would, wouldn’t you? But Adam Guild, he actually says restaurants are missing a huge e opportunity. They’re so focused on social media, they’re neglecting something even bigger.

Sarah (00:58):

Yeah. What’s that spilled milk?

Terry (01:00):

Google. Yeah, because think about it, someone scrolling through Instagram, they’re not necessarily looking for a restaurant at that exact moment. Right? They might be in a wholly different city.

Sarah (01:10):

True, true. It’s like window shopping for food. It’s fun to look at, but are you really going to order right now? Probably not.

Terry (01:17):

Exactly. And that’s where Guild’s example about talking tacos was so interesting. They’ve got a huge Instagram following over a hundred thousand people. But when they actually tracked where their new customers were coming from,

Sarah (01:30):

Drum roll please.

Terry (01:30):

Seven times. Seven times more customers came from Google searches than Instagram in a month.

Sarah (01:37):

Wow. Okay. So people scrolling through Instagram, maybe not ready to order, but when hunger strikes,

Terry (01:42):

They’re going straight to Google. They’re searching best tacos near me. Sushi delivery. They’re not messing around.

Sarah (01:48):

They’re hungry.

Terry (01:49):

They’re hungry. And that’s where good SEO can make all the difference. Get your restaurant showing up at the top of those search results when someone’s actually ready to eat.

Sarah (01:57):

I see. So it’s about being there at the right moment when they’re actually looking.

Terry (02:01):

Exactly. But the thing is, a lot of restaurants, they’re still so focused on social media. There’s less competition for those top spots on Google. It’s a huge opportunity.

Sarah (02:11):

That’s a good point. Less crowded playing field. Okay. But SEO, every time I hear that, it feels a bit overwhelming, all that technical stuff.

Terry (02:19):

I hear you. But Guild actually does a really good job of breaking it down into simple steps. Like one of the things he recommends, creating individual menu pages for every single item.

Sarah (02:29):

Wait, so a separate page for every single pizza topping?

Terry (02:32):

That’s the idea.

Sarah (02:33):

Yeah.

Terry (02:34):

Might sound like a lot of work, but talking tacos, they actually saw a 25% jump in traffic just by doing that. And the good news is Guild mentions AI tools that can basically create those pages for you.

Sarah (02:45):

Oh, AI’s the rescue. That’s a relief,

Terry (02:47):

Right? Pulls the info right from your online ordering system. No more manual entry saves a ton of time.

Sarah (02:53):

Okay, so that’s manageable. What else besides those individual menu pages? I mean,

Terry (02:57):

Another thing guild emphasizes is image alt text. We got to remember Google. It can’t actually see the pictures on our websites.

Sarah (03:04):

It’s like trying to explain a sunset to someone who’s blind. Right? The computer doesn’t get the beauty of that Juicy Burger photo.

Terry (03:11):

Exactly. So that alt text, it’s like giving Google a translator instead of just burger. You say juicy double cheeseburger with crispy bacon and melted cheddar cheese.

Sarah (03:21):

Okay, now I’m hungry. And I bet Google can see that picture a lot more clearly now too.

Terry (03:26):

So we’ve got those hungry customers searching on Google, clicking through to our website. Now what? We’ve got to make sure they don’t just order once and disappear.

Sarah (03:34):

Right? Like those apps you try once, forget about, and then delete six months later when you realize they’ve been silently draining your battery this whole time.

Terry (03:42):

Exactly. We want those repeat customers, the regulars, the ones who tell all their friends about this amazing little place they found

Sarah (03:49):

Word of mouth is powerful. But how do we encourage that besides just making amazing food?

Terry (03:55):

Well, it’s interesting. A couple of these sources mentioned the 80 20 rule. You might be surprised to hear that a small percentage of your customers actually drive the majority of your revenue.

Sarah (04:04):

Oh yeah. Those diehards come in in every week. Makes sense, I guess, but still surprising to hear. It’s like an actual business principle 80 20.

Terry (04:13):

It’s a classic. And it highlights why building those relationships is so important. We can’t just focus on getting new faces in the door. We got to turn those first timers into regulars.

Sarah (04:22):

Okay, so how do we do that? Give everyone a free dessert on their birthday.

Terry (04:26):

That’s a good start. But we’ve got to think strategically. Email and SMS marketing, for example.

Sarah (04:33):

Ooh, email marketing. You’re not going to tell me to start blasting out spam, are you? Because my inbox can barely handle it as it is.

Terry (04:40):

No, no, no. We’re not talking about spamming people. Genre de beer. In his video, he talks about the importance of collecting leads in a way that feels valuable, not intrusive.

Sarah (04:50):

So instead of just having the wifi password on a talk board, you have people enter their email to get access.

Terry (04:56):

Exactly. You’re providing value free internet. And in return you get a direct line to their inbox.

Sarah (05:01):

Genius. Okay, that makes sense. But then how do you craft an email that people actually want to read? I get so many restaurant emails that are,

Terry (05:09):

That’s where those visuals come in. Remember those mouthwatering food photos we talked about? Guild suggests creating automated email sequences. Welcome series for new subscribers showcasing popular dishes, maybe offering a special first timer discount.

Sarah (05:24):

Okay, now you’re talking my language, a discount in some drool worthy food picks. I’d open that email.

Terry (05:30):

Right? But it’s not just about that initial welcome personalization is key here. And Kia’s marketing agency had some really interesting insights about that.

Sarah (05:38):

Oh yeah. They were talking about using all that customer data right from those fancy POS systems. Kind of felt like a sci-fi movie, to be honest.

Terry (05:45):

I know, right? But Guild takes it out of the realm of sci-fi and gives us actionable steps like using past order data to send targeted recommendations

Sarah (05:55):

Like those Netflix recommendations that are always eerily accurate.

Terry (05:59):

Exactly. So if you’re ordering the same spicy tuna roll every Friday,

Sarah (06:02):

Guilty is charged.

Terry (06:04):

Your favorite sushi spot might send you an email Thursday night about a new sriracha Mayo drizzle. They’re offering knowing you like things spicy.

Sarah (06:12):

Okay, that’s just too smart. They’d have me hooked. So email Smart photos, that personal touch. What else?

Terry (06:19):

Can’t forget about Reviews. The Toaster podcast. They were all over this one. Reviews are huge for building trust, especially for first time customers.

Sarah (06:27):

Oh, absolutely. I’m a total Yelp queen. Won’t try a new place without checking the reviews first.

Terry (06:32):

It’s the modern day word of mouth. But it’s not just about getting those positive reviews. You’ve got to engage with them too. Respond to both good and Ed. Bad reviews shows you’re listening, that you care about the customer experience,

Sarah (06:44):

Even the bad ones. That takes good.

Terry (06:46):

It does. But a thoughtful response to a negative review can go a long way. You never know. You might even win that customer back.

Sarah (06:54):

Turn that frown upside down. I like it. Okay, so we’ve covered getting them in the door, turning them into regulars. What about the big picture? What’s coming next in the restaurant world?

Terry (07:03):

Well get ready for things to get experiential. The Toaster podcast, they were talking about how the future of dining is about going beyond just the food on the plate.

Sarah (07:11):

Okay, interesting. So like dinner theater, though I have to admit, I’m not sure I need a side of improv with my pasta.

Terry (07:18):

Not quite think more like immersive experiences. They mentioned chef’s tables where you get to be right there in the action while they’re cooking.

Sarah (07:26):

Oh, right. Like a behind the scenes look at the culinary magic.

Terry (07:29):

Exactly. And it’s not just about watching, it’s about creating a whole story around the food. So you’re not just eating a dish, you’re understanding the passion, the ingredients, the why behind it.

Sarah (07:41):

I could see that. And of course then you have to get a photo of the chef plating up your dish. Got to share that on Instagram.

Terry (07:46):

See those food pics always find a way. But it’s not just about visuals. The Toaster podcast also mentioned hyper-local sourcing.

Sarah (07:54):

Right? It seems like every restaurant these days is talking about where they’re getting their ingredients.

Terry (07:58):

It’s definitely a trend and it makes sense, right? When you’re partnering with local farms breweries, you’re tapping into something. Customers care about supporting local sustainability. That farm to table freshness

Sarah (08:10):

And it just tastes better. Knowing it came from down the road, not shipped halfway across the world.

Terry (08:16):

Absolutely adds a whole other dimension to the dining experience. But speaking of experiences, we can’t forget about the role of technology in all of this,

Sarah (08:25):

Right? Because you could have the most amazing farm to table restaurant in the world, but if nobody knows about it.

Terry (08:30):

Exactly, and that’s where those Sea Os marketing agency insights come in. Remember how they were talking about those POS systems, how much data they’re collecting

Sarah (08:38):

And how restaurants can use that data to basically create a personalized experience for every customer. Honestly, that part kind of blew my mind.

Terry (08:46):

It does feel futuristic, doesn’t it? But it’s more doable than you might think. Imagine your favorite restaurant sends you an email a few days before your birthday offering you a free dessert on your next visit.

Sarah (08:59):

Okay, now that’s a birthday gift I can get behind.

Terry (09:01):

Right? Or let’s say you always order the same appetizer. They could use that data to recommend a new menu item with similar flavors. It’s next level personalization way beyond those generic 20% off your next order emails. That’s for sure. Speaking of technology, didn’t Adam Guild mention something about a whole other video on mobile apps?

Sarah (09:21):

He did. And for good reason. Those little devices in our pockets, they’re kind of the key to the future of restaurant success. You’ve got loyalty programs, personalized offers, ordering reservations, all right there in the palm of your hand.

Terry (09:33):

So basically, if restaurants want to thrive in 2024 and beyond, they need to be thinking about Google experiences. Data, mobile apps. Sounds like a lot to juggle.

Sarah (09:44):

It is, but the good news is you don’t have to do it all at once. Pick one thing, master it, then move on to the next.

Terry (09:50):

Great advice. Start small, build from there.

Sarah (09:53):

Exactly. And most importantly, never stop experimenting and finding new ways to wow those diners,

Terry (09:58):

Because at the end of the day, that’s what it’s all about. Creating a memorable experience that keeps people coming back for more.

Sarah (10:04):

Absolutely.

Terry (10:05):

Well, that’s all the time we have for today’s deep dive. We’ll be back soon with more insights, including yes, all episode dedicated to those restaurant mobile apps. Until then,

Sarah (10:15):

Happy eating and happy marketing.