| I would say most up-to speed cafe or restaurant | | | | 2) They are located on a hidden lane, and the cafe is |
| owners have somewhat capitalised on a small | | | | in a courtyard with a mezzanine level. |
| percentage of the power that the internet offers their | | | | 3) They use Facebook and social media and all they |
| respective businesses. By that I mean the things we | | | | ever notify people about is their art events (studio |
| see now as the everyday norm: | | | | shows) for which people literally pay nothing to attend. |
| - Food review sites that allow customers to give a | | | | They tapped into a powerful concept. No matter how |
| rating, read other feedback comments and check out | | | | good a cafe is, people do not go into cafes that are |
| the average score. | | | | empty and there are a dozen substitutes for your |
| - Food blogs that people post up on multiple places | | | | service otherwise. |
| that they have visited and dined at (or simply chilled | | | | To top this article off, I'd like to share a few opinions |
| over coffee) | | | | ideas to stimulate the reader's thoughts. Consider that |
| - Generating a word-of-mouth reputation so strong, | | | | we are all critics (I know, everyone but you right?). |
| that the city food guide magazines and other | | | | Businesses who offer full transparency and honour |
| publications get onto it to publish a review | | | | feedback (constructive or destructive) will find that |
| - Having a website where subscribers are posted on | | | | they are a touch above 95% of the masses. Say |
| deals and specials. | | | | sorry, restore integrity and your worst customer could |
| Having said that, I have not seen a large number of | | | | become your best customer and a ricochet |
| them do this effectively. Surely, I've seen major | | | | word-of-mouth marketer for your business. Business |
| restaurants and established cafes making a killing by | | | | owners can even do a "behind the scenes" blog so |
| hiring technologists to set up the systems for them and | | | | people know exactly how their kitchens are run. This |
| really drive the advertising to get volumes of | | | | transparency is also a form of expressing the posture |
| customers to their stores. However, not many small | | | | you have with your business. There is a large market |
| business owners are aware of how cheaply available | | | | out there, and those members are really really picky |
| these marketing and value-creating strategies are | | | | with how their food is made. |
| given the fact that we are currently in an internet era. | | | | Now my last point before I close out on this article. If |
| For example, the simple three step value-chain: | | | | you are a cafe owner and you're not offering free |
| 1) Give people intangible value/solutions upfront to a | | | | internet...what are you doing? People love it and will |
| problem they have (or a desire) | | | | bring traffic to your cafe. Additionally, if you interact |
| 2) Build the relationship continuously (i.e more of 1) | | | | with customers and they share with you what they |
| 3) Monetise at the end of the process | | | | are doing or searching up on their computer (like, "hey |
| To put this concept into context, I know of one cafe | | | | how you doing? work or surfing?") you are starting to |
| (which I am not going to name) which has effectively | | | | get a feel for what customers want. Of course, you |
| and powerfully implemented this concept. So simple | | | | have to somewhat regulate it so you do not get |
| and subtle that it doesn't even pass off as sales. They | | | | saturated with University/College students looking for a |
| integrated a persona of arts and cafe culture into one | | | | free ride. But it is just an idea. We're in a technological |
| single business to answer a desire people had..."A cafe | | | | era, people want to experience the traditional coffee |
| with a persona matching the business owners". To | | | | culture, but still have their email/Facebook/YouTube |
| give you an illustration of the congruency of the theme: | | | | screen next to them. If you're done effectively |
| 1) They open three days a week (face it, artists are | | | | implementing the above, start worrying about how |
| not workaholics..they'd prefer to be lateral and work | | | | you're going to fit people in! |
| smart, not extremely hard) | | | | |