The Press Herald has published an interview with the owners of gBritt, a firm that specializes in providing public relations support to restaurants.
Q:Still, it’s 2016. Why can’t I tweet/Instagram/website and market my restaurant myself?
JB: Our clients tend to be chef-driven restaurants. There is no marketing person in place. They are trying to do payroll, meet the delivery truck out back, fix that ice maker that stopped working.
Then in the very back of their mind, they are thinking, “We haven’t posted on Instagram in a week,” or “We haven’t updated our Facebook.” Then there is the storytelling. They might have a great story to tell, but they just don’t have the contacts with professional media or the time.
This article is from last year though. Pretty much exactly a year ago.
That’s odd. It arrived in my RSS reader this week. Thanks for letting me know.