FRANCIS LAM:
I think the obvious thing for a lot of businesses to do that, you know, rely on customers to come is to, you know, use it as a way to advertise specials or like to amplify— you know, a marketing message you're already trying to put out there.
KENNY LAO:
One of the things that people are always asking us for is more variety. And one of—and something that we did recently was say hey, if you have an idea for a dumpling, tell us what the idea is. And we got an immense, immense, immense amount of feedback,
FRANCIS LAM:
The more you put yourself out there, you know, we can talk about the benefits and we can talk about the way people engage with you and we can also talk about the fact that there's always an element of risk. And so you have to stand by what you're doing.
KENNY LAO:
Just like sit down and say how would you describe this dish? How would you describe the restaurant so that you have a very authentic voice where it comes through that it's not a PR person and be like hey, come to this restaurant between 11:00 and 3:00 today, you know, but it's very personal I think is really effective.
(END OF TAPE)
Social media can help you reach customers—but what if you want customers to respond back? Hear from culinary industry leaders in this panel discussion from New York magazine, in which Francis Lam of Gilt Taste and Kenny Lao of Rickshaw Dumpling talk about developing an “authentic voice” to promote customer engagement.
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