99 Seattle-area restaurants on Twitter

twitter163Have you ever wondered if your favorite restaurant is on Twitter?  Have you searched and not found them?  Often it’s because they’ve used a name slightly different than their official restaurant name, or use a chef’s name or a number of other reasons. And sometimes the Twitter search function just can’t find them!

To help ease your searching, I have compiled a list of all the restaurants I’ve found (and follow!) on Twitter, mostly in the greater Puget Sound area.  But I must preface it with this – I know lots of restaurants are missing!  That’s a given – and I hope you will chime in with additions, corrections, etc. and help make this a more robust list.  I will make my best effort to keep it updated so we all can use it as a tool to keep track of our favorites – and give a little nudge to those that haven’t joined us in the Twitterverse yet!  Also, I have not included individual chefs – that’s another list to come later!

Given the competitive nature of the food industry, I’m sure there will be plenty of scrambling to “get on this list” so I offer this project up with the best intentions of getting EVERY restaurant in our area to play with us on Twitter…imagine that!  (and if they need help getting started on Twitter, you know where to send them! Here we go: (updated from 82 to 99! 9/16/09)

5 Spot ChowFoods
Andaluca (chef) chefwaj
Andaluca Restaurant Andaluca
Archery Bistro ArcheryBistro
Art of the Table ChefDAOTT
ART Restaurant ARTRestaurant
Atlas Foods ChowFoods
Barrio Restaurant HeavyRestaurant
Bastille bastilleseattle
Beach House Kirkland BHKirkland
Belltown Pizza Belltownpizza
Benihana (corporate) Benihana__
Bistro on Yale BistroOnYale
Black Pearl BlackPearlSEA
Blue C Sushi bluecsushi
Blue Moon Burgers BlueMoonBurgers
Boat Street Café BoatStreet
BOKA Kitchen & Bar BOKAchef
Boom Noodle BoomNoodle
Brasa Tamara_Murphy
Brasserie Margaux SeattleMargaux
Café Campagne Cafe_Campagne
Café Campagne (chef) daisgord
Café Flora CafeFloraVeg
Café Revo CaféRevo
Campagne Restaurant EasyFrench
Canlis bcanlis
Chandlers Crabhouse SchwartzBros
Circa Ale House circaalehouse
Coastal Kitchen coastalkitchen
Counter Burger counterburger
Crush Crush_Seattle
Cucina Fresca CucinaFresca
Daniels Broiler SchwartzBros
Del Rey DelReySeattle
Delancey Pizza delanceyseattle
Dragonfish DragonfishSEA
El Gaucho Bellevue ElGauchoBell
Elemental/Elemental Next Door Elemental_Food
Elliott Bay Brewing elliottbay_beer
Endolyne Joes ChowFoods
Feedback Lounge feedbacklounge
Fox Sports Grill (Seattle) FSGSeattle
Fresh Bistro freshbistro
Frontier Café FrontierCafe
Frontier Room frontierroom
Gordon Biersch (corporate) Gordon_Biersch
Grand Cru Wine Bar grandcruwine
Herbfarm Herbguy
Here and There Grill heretheregrill
Hi-Life ChowFoods
Il Bistro ILBistroSeattle
Ivars IvarsClam
Jimmy’s On First JimmysOnFirst
Julias Café JuliasSeattle
La Bocca LaBocca
Lowells Restaurant LowellsSeattle
Maggianos (corporate) Maggianos
Marination Mobile curb_cuisine
Maximilien maxi_sea
Maximus/Minimus somepigseattle
Mioposto mioposto
Mobatta mobatta
Monsoon East MonsoonEast
Olivar Restaurant OlivarSeattle
Olivers Lounge OliversLounge
Pagliacci Pizza pagliaccipizza
Pike Brewing Company pikebrewing
Pike Place Chowder PikePLChowder
Poppy poppyseattle
Portage Bay Café portagebaycafe
Purple Café HeavyRestaurant
Queen City Grill queencitygrill
Rays Boathouse raysboathouse
Redhook Brewery Redhook_Brewery
Rovers thechefinthehat
Ruth Chris Steak House – Seattle RCSHSeattle
Salty’s SaltysSeafood
Seastar SeastarRawBar
Serafina Osteria SerafinaOsteria
Shallots Bistro ShallotsBistro
Six Seven Six_Seven
Skillet Street Food skilletstfood
Space Needle space_needle
Spazzo Italian Grill SchwartzBros
Spinasse spinasse
Stir Martini Bar STIRBellevue
Taphouse Grill taphousegrill
TASTE Restaurant tastesam
Tidbit Bistro Tidbit
Tiki Bob’s Cantina TikiSeattle
Tilth (chef) mariahines
Tom Douglas Bakery TDRBakery
Tom Douglas Restaurants TDRcreampuff
Typhoon Restaurants TyRestaurants
Urbane Seattle urbaneseattle
Watercress Asian Bistro Watercresslily
Woodman Lodge WoodmanLodge
Zeeks Pizza zeekspizza


So as my partner says, “Posted is better than perfect” – so let the corrections begin!  Please add your comments in the “leave a reply” space provided below – thanks!



Filed under Restaurants, Tools, Twitter

Two tools to lengthen your life on Twitter

In the past few weeks, I’ve been struck by the number of seemingly Twitter-savvy users with the same basic complaints – “Twitter is too hard to use”.  As a self-proclaimed Twitterholic (you know who you are!), I was amazed at their comments and inquired further.

In virtually every instance, the reasons these users were frustrated with Twitter came down to this – they didn’t know about TweetDeck or TwitterBerry…or Seesmic or the IPhone App for Twitter, etc.  My poor frustrated Twitter friends were trying to send messages while out and about town by using the web browser on their phones (egad!) or streaming through that endless “river” of info of single column tweets on Twitter.com.


When I asked them about TweetDeck and TwitterBerry, their faces lit up as if saw the light at the end of the tunnel!  They absolutely would use Twitter more – and more effectively – if they felt more proficient and had easier tools.  So voila, here they are!

tweetdeck_500TweetDeck is a dashboard-looking application you download to your desktop computer.  Don’t be afraid of the dark, black background interface once you install it – I think it actually makes it easier to see everything going on once you figure it out!  TweetDeck allows you to categorize your followers into “groups” – i.e. friends, business, travel, food, etc.  that you view in separate columns (up to 10).  Then when you log on with just 5 minutes to spare (but really, why would you ever do that?!) you can choose to view only the column that shows what your friends are doing, or just your work message column, rather than wading through that one super-venti-grande stream of info listing all 500 of your followers over on Twitter.com.  Make sense?

I won’t go into all the details here (email me if you want to hire me for a private session!) on all the features, but from this one dashboard, you can monitor all your contacts by groups, send Direct Messages, retweet a message, send a message, follow users, see user profiles, create shortened URLs to include in your update, etc.  It also allows you to post your updates simultaneously on Facebook – how cool is that? It completely simplifies all the tasks and makes you more productive and efficient than using the basic Twitter.com site.

An addition, if you are managing multiple Twitter accounts, TweetDeck allows you to customize your columns to “view” info as if you were each different user – so no more logging in and out of Twitter.com to see your various accounts!

twitter-2The second tool I love is TwitterBerry, which makes it enormously easier to use Twitter on your Blackberry device.  And I will fess up  that I was one of the “ignorant ones” for several months, previously pecking out messages on my Blackberry’s web browser, cursing the small characters and my lack of a magnifying glass to see the tiny type!

But all that changed when I downloaded TwitterBerry and had a big, bold, simple interface to enter my updates – not to mention viewing my friends’ timelines, seeing direct messages, etc.  Now I could actually send messages (and attach photos) while out at restaurants, in meetings, etc., without having to delay that until I was back at the comfort of my desktop application.

So there you have it – a couple of tools to lengthen your life on Twitter, and make it a more fun and productive experience.  I know the “abandon” rates of new Twitter users are fairly high (some report 60% quit after less than a month) – because they are so overwhelmed at the info-overload and lack of tools to manage it.  I hope this has been helpful and I look forward to your feedback about tools that make the ‘Twitter-verse” more user-friendly for you!

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Filed under Tools, Twitter

Tour Seattle like an insider

I’ve always wanted to be like those characters on the old TV show “Cheers”, or to be more specific, I wanted what the theme song promised “you want to go where everybody knows your name”.

savor seattle aug09 008And so that is why I now want to be Angela Shen (right) when I grow up.  Seriously.  As the founder of the nationally-celebrated Savor Seattle Food Tours, she can’t seem to go anywhere (at least in the downtown Seattle food world) without everyone greeting her, hugging her, giving her food – you get the picture.  You can feel the love a mile away.

It is this “feeling” that helped propel me into my recently-launched Social Media for foodies business, because I am all about enjoying great food, being connected with the purveyors and enjoying the flavor of Seattle.  Angela has that. I want it. And you can get it by going on one of her tours.  Follow along…

header_logoI have known Angela for several years through a local networking organization (BNI) and I have watched her grow her seedling business from a solely-owned and operated one-tour pony into an eight-employee, multi-tour Triple Crown threat (excuse the horse racing analogy; that’s another of my many past lives).  She has been celebrated in Bon Appetit magazine, USA Today, and Frommers Travel Guide.  But, believe it or not, I had never actually been on the tour until recently, when I signed up for the Gourmet Food & Cultural Tour.

I gathered along with 7 other hungry tour-ists (but not all tourists!) at the Mayflower Park Hotel lobby, set for our three-hour tour of 8 delicious food establishments in the downtown area.  We were outfitted with sound equipment, which I was skeptical of at first, but later found out was essential given the noise on downtown streets and in some of the bustling restaurants.

savor seattle aug09 006First stop – Andaluca and one of my favorite chefs, Wayne Johnson. Chef Wayne, who recently celebrated his 10th anniversary at Andaluca, paired an amazing crispy duck cake and apricot chutney (left) paired with a glass of sangria – a perfect way to start our afternoon trek!  The marriage of flavors in the duck cake – which is perhaps the only of its kind in the area – was marvelous, and we were off to a wonderful start.

Along the short walk to our second stop, Angela filled us in on a bit of Seattle trivia and history (Doc Maynard, brothels, etc), most of which seemed new to me, even though I grew up here!  But it was presented in a fun, lively, informative way that made me feel just like one of the tourists, here for a sunny afternoon tour.

savor seattle aug09 014Our second stop – Serious Pie.  Not as in “dessert” but pizza made withserious ingredients. The chef appeared from the hot kitchen to describe their version of pizza, which ain’t your daddy’s pizza! The crust is incredibly light and thin, as a result of using a slightly wetter dough and cooking it longer (7-9 minutes) at a lower temperature (680 degrees) than their competitors (2-3 minutes at 1000-1300 degrees).  This gives the crust a tasty slight char on the bottom, witha beautiful “structure” that features amazing toppings such as buffalo mozzarella with San Marzano tomatoes, or roasted chantarellemushrooms with italian black truffle cheese – wow!

In addition, Serious Pie’s other “secret” is to cook the pie until nearly done BEFORE adding the cheese – that way the cheese doesn’t burn or really even cook at all, but melts beautifully to maintain its artisanal structure.  They also cure their own meat, make their own dough, buy all ingredients locally – and then do as little to them as possible.  Seriously perfect.

savor seattle aug09 028Then it was time for more Seattle history – timber town, wooden buildings, the fire, “seamstresses” and taxes – you’ll have to take the tour to find out what that all means!  So we came to the third stop at Il Bistro, a charming candle-lit restaurntin a cave-like space next to Pike Place Market. We tasted a creamy saffron risotto withmussels and clams, paired with a San Giovese (right) – buono! We also discovered an important fact – Il Bistro offers one of the best Happy Hour deals in town -there are 15-17 items on the menu with half-size portions at about 1/4 of the regular price! Note to self – return here many more times!

savor seattle aug09 044Then we made an unscheduled stop at the famous Pike Place Fish – where Angela is CLEARLY a favorite daughter! – and she arranged an impromptu fish-tossing moment for a couple on the tour who were celebrating their anniversary.  The wife made a beautiful catch (above) while her husband documented it perfectly on his trusty camera.  Nice touch, Angela!

savor seattle aug09 059Next stop was Creminelli Fine Meats, actually inside the Market, where we sampled several fabulous handmade artisan salamis and sausages (right).  Then it was time for the longest stop on the tour, the Pike Brewing Company, where we were treated to a fascinating tour and great education from our vivacious tour guide Abil!  We then sampled a couple of beer/cheese pairings, the best of which was the Tandem Double Ale and Beechers Flagship cheese – a combo that will be served at many future parties in my home!

The last two stops satisfied our sugar cravings, as we visited Fran’s Chocolates and Gelatiamo.  Fran’s, located in the Four Seasons hotel, sampled four chocolates for us, including a pair of the amazing salted caramels – simply a must-try if you’ve never had one!  My favorite is the dark chocolate gray salt version, but I wouldn’t turn down the milk chocolate smoked salt variety either!

savor seattle aug09 085The Gelatiamo gave us – unexpectedly – my favorite moment of the tour.  Why, you ask?  While Angela only planned to take us downstairs to see the machines that crank out the luscious gelato and sorbetto every day (always at least 16 flavors!), we were treated to an impromptu appearance by the owner Maria Coassin, an authentic Italian if there ever was one!  All at once, she was gracious, apologetic, edgy, proud and generous about her products – which is EXACTLY what I want from a food tour!  I want to see the raw emotion of the chef/owner and experience their passion for their food, even if it’s by showing us a fallen cake that wasn’t “perfect”, all while dishing it up for us to sample anyway!  I heard her speak of her love for what she does, the many trips back to Italy to learn and return with new inspiration, and her devotion to a perfect product for her customers.

I’m feeling a little hungry now, how about you? And did I mention the $65 tour fee includes a handout with recipes, restaurant details AND a special discount card for 10-15% off products/services at more than 40 downtown merchants (including those on the tour)?

So there you go – an insiders tour of Seattle, giving you the “everyone knows my name” insights and discounted services to boot!  I dare you to resist!


Filed under Beverage Companies, Events, Food Companies, Reviews

5 reasons why restaurants should use Twitter

twitter163In my new venture of social media advising and strategy, many have asked me “why should restaurants use Twitter? What’s in it for them?”  So I thought I’d share a few recent examples to illuminate my strong feelings about how they could benefit from this fantastic social media tool!

There are at least 5 major benefits restaurants (and food-related companies) stand to gain from investing time and effort into using Twitter:

  1. Larger client base with deeper relationships
  2. Increased visits, more sales, greater loyalty
  3. Decreased marketing expense and greater overall ROI
  4. Dialogue that leads to positive word-of-mouth marketing
  5. Increased visibility for establishment, products, website

I have encountered at least a baker’s dozen real-life examples recently, where restaurants missed great opportunities to increase their exposure, gain new customers and learn more about their guests’ experience – all because they aren’t on Twitter.

You might wonder – what’s the big deal? What are they missing out on?  So here’s what I’ve learned: 

Restaurants have the opportunity to capitalize on the “buzz” being tweeted (discussed) every day as people make plans and debate where to go for happy hour, dinner, etc.  They could even tweet back and offer a special deal or mention that night’s specials. During the recent 100-degree heat wave, smart restaurants on Twitter were reminding potential customers that they had air-conditioning, offering cool drink specials and just being a part of a “hot” conversation (pardon the pun)!

Once we, the diners, are actually in the restaurant, we will probably tweet updates during the meal and/or post photos, showing potential customers all the great items you have to offer.  It’s not a bother – we like to do this!  (A recent study by Socialnomics.net showed that 80% of Twitter usage is on mobile devices, showing that people update anytime, anywhere.)  But we aren’t going to the trouble if you aren’t using Twitter and aren’t benefitting from it – we just aren’t.   But for you, it’s free advertising: “Come eat here, eat beautiful food, be happy!”  That kind of positive, instant word-of-mouth marketing is priceless.

And once you’ve delivered a great meal, your customers tweet to all their friends, along with thanking each other for the dinner, etc.  It’s more exposure for your brand and practically invites new customers to visit.  Back to the Socialnomics.net research, 78% of consumers trust peer recommendations, and only 14% trust advertising – so where do you want to put your marketing efforts?

And one smart strategy employed by some restaurants that use Twitter is to actually “thank” those customers via tweet!  Talk about building customer loyalty – you just thanked me for spending money with you in front of all my friends!  Where do you think I’m going out to dinner tomorrow? Yup, back to my Twitter-friendly restaurant!

Do you see the beauty of this?  We, tweeters, want to patronize your establishment because you are “one of us” and we want to tell everyone how great you are.  Is there a better reason to be on Twitter??

I want to wrap up by telling you about a fascinating concept called Taste and Tweet (Twitter @TasteAndTweet),   The organizers, Clay Loges and Blaine Millet, invited a Twitter-happy group of foodies to El Gaucho Bellevue (Twitter @ElGauchoBell)  to help raise awareness and increase visibility for the restaurant – which is not ideally located in a somewhat-hidden office building down a side street.

tasteandtweetI was invited, along with 18 other active social media enthusiasts, to enjoy a multi-course lunch, in exchange for tweeting details as the event progressed.  It was an amazing feast of four cocktails (yes, 4!) , four superb dishes and one lovely chocolate ganache lollipop for dessert.  Chef Steve Cain came out to describe each dish and the pairing to the cocktail, and General Manager David Scherling (Twitter @DavidScherling) supplied additional details and answered questions constantly during the event.

So what was the result?  For their investment of 2 hours and lunch for 19, the restaurant received nearly 310,000 unique impressions (323 tweets during the event, mulitplied by number of “followers’ each person has) on Twitter, along with a multitude of blog posts and other publicity in the week that followed.  I’d say El Gaucho got their money’s worth – how about you??  And I probably don’t have to tell you about the buzz that’s now been created for future events like this – everyone wants to participate, restaurants and “taste-tweeters” alike!

So now, do you think restaurants should use Twitter?  I’d love to hear your thoughts below!


Filed under Food Companies, Restaurants, Twitter

Twitterpated about food

Twitterpated?  Yes, Twitterpated. twitter163

In the Disney movie “Bambi“, the friend Owl explains “Nearly everybody gets twitterpated…you’re walking along, minding your own business. You’re looking neither to the left, nor to the right, when all of a sudden you run smack into a pretty face. Woo-woo! You begin to get weak in the knees. Your head’s in a whirl. And then you feel light as a feather, and before you know it, you’re walking on air.”

Yup, I was minding my own (personal chef) business and I was abruptly Twitterpated by the “pretty face” of food and social media!   For the past few months, I’ve been immersed in all things Twitter, following food bloggers, chefs, restaurants, food companies, critics – you name it.  I’m completely Twitterpated with the incredible possibilities for food-related companies and I want to help.

You may wonder, why should food companies use Twitter?  And my response is, why shouldn’t they? 

As Scott Ginsberg, of “Name Tag Scott” fame says, “Be out in the marketplace with your ideas or be OUT OF the marketplace completely.”  If you are a food-related company and you are not on Twitter now, you are invisible, to a degree, and here’s why.

It’s an incredible opportunity to turn what has been a monologue for restaurants et al into a dialogue with their community, current customers, future customers, media, etc.  Food-related companies can now interact in an even more personal way and open up avenues for new business, along with increasing trust and loyalty.

For example, here are three key “wins” in using Twitter:

Visibility: Twitter is a great way to meet new customers who don’t know you yet, especially if you can do business outside your local area.  You can also create stronger bonds with current customers, and offer special deals to drive traffic to your website or storefront. And, if your competitors are on Twitter, shouldn’t you be there too?

Opportunity: Twitter allows you to stay on top of industry trends and observe your competition (see above!). It also provides quick and inexpensive market research, giving you insight on what your customers think and want. Forget the expensive and time-intensive focus groups – ask your Tweeple (Twitter followers) and get answers now!

ROI: Twitter allows you to create considerable “buzz” for your company and positive, rapid word-of-mouth credibility, virtually for free.  This is a hot topic of debate, since while the Twitter technology itself is free, there is the cost in time and effort for someone to manage it.  However, many would point out that most companies already have marketing staff and expense, and this is just a reallocation of their focus.  And the ROI on a free tool is pretty much “sky’s the limit”!

As my friend and business coach Sara Yao, recently pointed out, the relationship in this type of marketing effort is best seen as “correlation not causation”.  At the end of the month, if your sales are up 50%, aren’t you happy – wherever that came from? Of course you’d like to know the exact source so you can replicate it, but you can’t accurately track advertising now (billboards, ad, tv) as it is.  At least with Twitter you can use code words to track traffic and sales through special offers and the like.  While you might not be able to finger Twitter as the “causation” of all these sales, it’s certainly “correlated!”

In my Twitterpated state, I could go on and on about this topic, but I think you get the point!  And I’d like to close with a brilliant excerpt from a recent Wired article by Joshua Davis.  While the content had to do with “whether to friend your boss on Facebook”, I think it’s a perfect analogy to why you – the food company- should even be on Twitter (and other social media for that matter)

“If the rules of the jungle are any guide, you should definitely follow the Twitter feeds of all your superiors. Dominant monkeys occasionally send out troopwide alerts (i.e., yelps and screams) about the state of the jungle. Sometimes it’s information about predators; other times it’s about the direction the troop will move that day. The expectation is that all of these pronouncements will be duly noted, and we all know that leaders can get extremely angry if they are not heeded. Our closest animal ancestors laid down the law—we have no choice but to follow.”

Now, you know I’m not calling us all monkeys (!), but you get the drift – you need to know what’s going on in your jungle!  So tell me now, why aren’t you on Twitter??  And if you are, please share a success story from your efforts below.

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Filed under Beverage Companies, Food Companies, Restaurants, Twitter, Uncategorized

Making room for the new, good stuff

Today’s post has changed shape and form numerous times in the past 24 hours – but there are three key themes that are consistent:  fire hose, repositioning and “bright shiny object syndrome”.  Huh? Let me explain.

In my last post, I wrote about shuffling down life’s buffet table to plant myself in front of the “let’s help food companies with Twitter” section.  All was good, things began to take shape, prospects appeared, personal chef clients stayed in hiding.

Then the FIRE HOSE let loose!  No kidding, in the next 24 hours I would be:

  • bombarded with introductions to more than five different food companies that are interested in help with social media (my ultimate goal!)
  • taking calls from several people about Twitter in general so they could tell me how they have it “handled” on their own (gee thanks)
  • handed two potential personal chef/catering clients (read: bright shiny objects)
  • overwhelmed with a multitude of my colleagues’ messages  and Tweets of support/congratulations (thank you)
  • given great content and direction from a proven sales coaching pro
  • soaking up great wisdom from a brilliant, strategic PR professional who gave me my next big idea (so unexpected and gracious of her!)

firehoseWhew – talk about drinking from a fire hose! My head has been spinning as I try to make sense of all the opportunity and sort through the priorities.  The problem, if there is one, that so much time is spent reacting that I don’t have time to be proactive and DO THE WORK!

Now I’m not suggesting that I “have it made” now, by any means.  I would even go as far to say this hasn’t resulted in one red cent – yet.  But the seeds are planted, possibilities are growing and the word is spreading.  Are there any more clichés I could use to express my excitement?!

This flurry of activity came after an afternoon walk on my Edmonds beach, where ideas typically “show up” and I get clarity on so many things I didn’t even know I needed answers for – all while supposedly picking up beach glass!

cruise optThe new analogy I discovered on the beach was that my new business direction was akin to a repositioning cruise – say what? That’s when the cruise lines move their ships from one port to another (say, Alaska to the Caribbean) at the change of season and have the challenge of fewer passengers due to the one-way voyage, odd itineraries and lack of port visits.  However, the advantages for the passengers are much lower prices, more time at sea and a relaxed leisurely trip.

So I figured – food companies that hire me right now (at the beginning of my voyage) for their social media advising are going to get a great deal (financially and energetically) as I “reposition” my business. While I may not have a set course (who does in this new world?) and make all the customary tours, I am going to give them a terrific, value-packed ride through exciting territory while we cruise through this changing sea of social media!  To wit, companies will embark from one port (maybe where they aren’t very visible) and we will sail to a brand new exciting port (where they have new followers, engaged customers and everyone knows their name)!  I have no doubt these companies will get far more value that they ever expected – what do you think?!

brightshinybldg_optSo, what about that bright shiny object syndrome (BSOS)?  Well I wrote about BSOS in my other blog this week, on the Seattle Women & Business Examiner site.  The gist is that as I began to pull away from personal chef work towards social media, the “bright shiny objects” came flying in to distract me, and take my eyes off the direction I wanted to.  And maybe that’s how repositioning cruises started, come to think of it…but I digress.

This week’s BSO’s came in a relatively harmless-looking package, appearing to be financially rewarding and worthy of my time.  In fact, they were even posing as “helpers”, to pay the bills while I chased after this new business venture of mine – ha!  These were opportunities to do small catering gigs, which are really not my expertise, but they were flashing dollar signs at me.  I could do the events fairly easily, make a few bucks, and be done – much easier than the kind of energy I had to put in with ongoing personal chef clients.

But I quickly recalled the lessons learned last week from my “lifeline” friends – this is not the direction I’m going!  I had to remember that if I want to make room for the new business (social media), I can’t keep hanging out in the old ‘hood (cooking every day!). And while it pained me to pass up the catering opportunity, it was a relief to be rid of the stress, planning and energy I would expend – which would ultimately take time from my emerging passion to help food companies use social media in exciting new ways.

To sum it all up, what I’ve learned these past few days is that you have to reposition yourself away from the bright shiny objects when the fire hose cuts loose – no joke!

So tell me what you think about all these signs I keep getting and the direction my repositioning cruise is headed – I’m all ears!


Filed under Choices, Focus, Reinvention

It’s time to dig in!

Here I am – ready to reinvent myself yet again.  Yes, it’s time to move along the massive buffet line of choices of what to do in the world, and I’m excited to share my plans with you!

For the last 5 years, two months and 8 days (give or take!), I’ve owned and operated The Incredible Chef, an amazing personal chef service.  And while I’ve enjoyed that part of the buffet table, I’d like to explore a little more of what’s out there in the food world, specifically in the world of rapidly expanding social media (Twitter, LinkedIn, Facebook, et al).

I’m fascinated with the massive opportunities in the online world, and can’t wait to help food and food-related companies find ways to capitalize on these avenues, growing their client bases and increasing their visibility (and bottom line!). It’s a natural extension of the foodie world I’m already working with and utilizing the social media connections I’ve established so far.  In my opinion, the foodies have done a fabulous job of integrating these opportunities and they are truly seeing results for their companies…and I’m going to help them take it to the next level!

And don’t worry, I’m still cooking for my current personal chef clients, keeping my hands in the pie, so to speak!  But that is an area of the buffet line I’ll be scaling back a bit.

So, here I go, off to this fresh, almost-out-of-the-oven end of the buffet table, and I’m open for suggestions on what to “sample” first!  If you know of food businesses that wonder “what in the world would I do on Twitter” or just want to find out more ways to reach their customers, please send them my way.

I’ve already blasted off to a good start, talking with several companies – chocolatiers, beer and wine companies, restaurants, etc – and the interest is definitely there!  And look for posts in the next few days of a couple recent foodie events I’ve attended with lots of great details.

The buffet is open – bon appetit!

p.s. If you’d like to subscribe to this blog, please go to widget box on right hand column – thanks!


Filed under Reinvention