Scott Stratten is an expert in viral, social and authentic marketing — or “UnMarketing,” as he calls it. He believes that the best way to sell your brand is to position yourself as an expert and put yourself directly in front of your target customers, so that when they have the need they’ll choose you over a competitor. (For proof that his strategies are working, just see his 177,000 Twitter followers.)
“I firmly believe that the best marketing we can do is give great customer experiences,” he told us. “When a guest is at a restaurant, we’re actually making future sales and not just in-the-moment sales. How we treat a customer from start to finish — from people reading up on restaurant reviews to booking a table to the actual dining experience and even afterwards, how we handle a review — that is the long sales process.”
Scott has covered his best “UnMarketing” practices for restaurants frequently in his regular speaking events and in his books, including UnMarketing and UnSelling. To learn more, we asked him all about how restaurants can grow their audiences, optimize their online presence, and reach their customers on a new, truly effective level. Here are 11 things we learned about restaurant marketing.