The “Lifestyle Brand” Formula: Authentic Connections and Passion in the Restaurant Industry

The “Lifestyle Brand” Formula: Authentic Connections and Passion in the Restaurant Industry
  • Today’s consumers expect more from their restaurants than just food.

  • With brands like Shake Shack and Taco Bell, how can your restaurant become a “lifestyle brand”?

On this Foodable.io session, brought to you by Kabbage, Host Yareli Quintana explores with &pizza, Pincho Factory, and Intelligentsia what it means to be a “Lifestyle Brand.” As well as how to push past just serving food with panelists who pour their passion for their brands into effective communication and marketing.

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Facebook's Political Rule Uses Keywords to Block Ads for Bush's Beans

Facebook's Political Rule Uses Keywords to Block Ads for Bush's Beans

Facebook has come under fire lately for many reasons: privacy issues, political responsibility, and the dissemination of “fake news.”

In an effort to offset some of these issues, the social media platform launched a new initiative to increase transparency around who is paying to promote political ideas, according to Bloomberg. Under the new rule, advertisers are required to verify their identities through a time-consuming process or risk their ad being tagged and blocked for pushing a political narrative without attribution.

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The Facebook Data Debacle

The Facebook Data Debacle
  • 1:06 - The Story of Cambridge Analytica and Facebook

  • 4:44 - The First Violation

  • 5:52 - The Value Proposition of FB: You Cant Opt Out

  • 7:07 - The Rise of Social Media Data Gathering

  • 10:19 - The Impact on Restaurants

  • 11:25 - Foodable Labs Analyzes Facebook Engagement

  • 15:18 - Can Facebook bounce back?

  • 17:20 - Chief Security Officer Alex Stamos

  • 20:17 - Facebook Social Restaurant Visits DOWN 17%

  • 21:47 - Foodable Plus: 10 Tips for Preparing for the Mass Exodus of Facebook

Facebook has been dominating news headlines this week and for good reason. CEO Mark Zuckerberg has been testifying to Congress on the topics of data security and how the social media giant has been trying to improve.

There’s a lot to consider here: How did this impact the election? Is my data safe? Is it finally time to get off the grid?

But before we take drastic measures, take a minute to join Paul Barron for a thought-provoking discussion about what happened and how this scandal may be affecting your restaurant. Didn’t think about that? No worries, we’ll cover everything from how users are engaging with your FB content to how this data debacle is impacting your restaurant sales.

Cambridge Analytica

This is where our story begins. Cambridge Analytica hired a professor to create a Facebook app that collected user data. You’ve seen those fun but useless personality quiz apps on Facebook, right? Right. Users who authorized this app gave the app access to their data like their "Likes". But not just their own data, the data of their entire friend network. This feature was removed in 2014 but the damage was already done.

The important thing to note here is that, up to this point, Cambridge Analytica hadn’t done anything wrong. This was completely legal and in line with Facebook's guidelines in 2014. But when the professor sold the data to Cambridge Analytica, that’s when they violated the Facebook user agreement, which prohibited the sale of Facebook data to third party companies. Facebook removed the professor’s app and demanded that he and all third parties immediately destroy the data but up until now it is believed that Cambridge Analytica still has some or all of the data.

The Impact on Restaurants

Now people across the globe are understandably upset. There are a number of arguments to be made. But what does all this commotion mean for the restaurant industry? Well, as Paul explains, Facebook engagement is down meaning you’ll be having a harder time connecting with your audience using the platform. Social Restaurant Visits through FB are also down.

So, is it time to jump off the Facebook bandwagon? Listen in and find out!

And after you listen to this podcast, join us on Foodable Plus for 10 Tips to Prepare You for the Mass Exodus of Facebook.

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Consumers Demand These Culinary Innovations

On this episode of On Foodable Weekly, culinary trends are taking the stage. Just a few years ago, many diners hadn’t heard of exotic dishes and ingredients like kimchi or ostrich steaks.

In an effort to keep their art interesting, chefs are constantly innovating to provide their customers with experiences that WOW diners. However, today's customers are more educated and more adventurous than ever. This is pushing chefs to continue experimenting and is certainly keeping chefs on their toes!

Mark Garcia of Avocados From Mexico says the new consumers’ well-traveled palates are pushing guests to ask for more from their dining experiences.

“We’re really experiencing those flavors when we travel and we expect them when we come back home,” said Garcia. 

Chef Eileen Andrade of Finka Table and Tap adds that social media also encourages innovation.

“Social media has been a huge influence, for sure. I mean, now you have everything at your fingertips. It’s like, you’re sitting in Miami and you see something cool trending in LA. Then you’re like ‘I wanna do that,’ so you do it in Miami.”

Chef Andrade continues to explain how chefs must build trust to allow customers to step out of their comfort zones. Sometimes it takes a little extra effort but at the end of the day, the customer's experience is what matters.

“We have alligator on the menu. We have ostrich. We’re trying to do things a little differently and kind of present these ingredients and these flavors to people who normally haven’t had it. And we do that by gaining their trust at the table saying, you know, ‘If you don't like it, we’ll take it off the bill but just try it.’ So we’ve been successful in changing people’s mind[s].”

Watch the episode above to learn about even more culinary trends we’ll be seeing this year.

 
 

Detroit Pop-Up Social Event Leads to Permanent Restaurant

What started as a Detroit networking event co-founded by Jay Rayford and Grace Montero and promoted over social media has led to plans for a permanent restaurant — and could be the latest in a social and food trend.

Originally a pop-up, or as Rayford describes it to The Detroit News, a “social catering experience,” Social Sushi Detroit became a weekly event combining food and social networks where attendees enjoyed Detroit-inspired sushi.

“Once we saw how people were coming together and how people loved it, we were like, ‘Man let’s get this thing going,’” Rayford told The Detroit News. “(We had) no thought about opening a restaurant one day, no thought about ‘Hey, let’s do this for four years.’”

But it is four years old and there are plans to expand Sushi Detroit into a full-time restaurant expected to open this summer. Read more