Contributed by Jennifer Black, vice president of marketing, Local.com

In the past, all a restaurant had to do to attract new customers was to advertise in the local newspaper, magazine or Yellow Pages directory. The problem was that print ads could be costly and weren't always viewed or found by customers in the first place.

Today, the Internet has changed everything and has become the medium of choice for consumers looking for products and services in their local region. With approximately 80 percent of an individual's income being spent within 25 miles of their home, there is good opportunity for restaurants to reach local customers online.

One of the best ways to do this is through "local search," which allows you to target potential customers in a desired area or region. For families, friends, or corporate executives searching online for a restaurant in a particular area, they get highly relevant search results. These results are specific to their search inquiry and do not include a lot of irrelevant listings from outside that area. According to global Internet information provider ComScore Inc., 47 percent of local searchers contacted or visited a local merchant as a result of their online search. But the trick to successful online marketing is improving ways that your restaurant can be found online.

Connecting with potential customers
The trick to connecting with your potential customers involves a successful online marketing strategy that helps improve your chances of being found online. Using local search, you can target your message using the right keywords and search phrases to "pull" them to your Web site. With local search, it's also about relevancy--that is, delivering highly relevant search results.

Facilitating local search involves providing efficient search algorithms and solid local web indexing technologies that can help "connect" the searching customer to the right restaurant that can meet their needs. Here are some tips to help you get started:
  1. Conduct a search for your restaurant major local search sites. Does yours appear? Is the information accurate and up-to-date? Many of the major players allow businesses to add and update their free listing. This will ensure that customers can actually find you and it doesn't cost anything. (For instance, you can visit: http://advertise.local.com.)
  2. Determine who your target customer is and what type of products or services they want to purchase. Are you targeting families, singles, corporate executives or a specific clientele? Are they looking for a certain type of menu, entertainment, ambiance (casual, eclectic or formal) or private dining rooms? Know who you want to reach and what they may be looking for.
  3. Determine the key words these potential customers use when trying to find you and your type of restaurant. Add these keywords to your website and make them part of your core marketing blueprint.
  4. Add fresh content to your Web site regularly. This can include: new menu items, promotions or specials, or events to keep your customers informed. You could include customer quotes or testimonials that validate your restaurant's cuisine or service.
  5. Make it easy to be found online. Whether you have a Web site or not, you can leverage the marketing tools offered by your local search engine provider, including free and paid online listing services that offer flexibility and cost-effective marketing and allow you to:
    • create a personalized landing page, which can be instantly updated as products or services change;
    • build "back-links" or links from the local search engine to your site to assist with your search engine marketing efforts; and
    • cost effectively reach prospective customers already searching for type of business on the Internet.
Some of the local online advertising programs also guarantee that your restaurant's listing will appear at the top of the search results page in a specified category and region to gain higher visibility. It is less expensive to advertise using local search than traditional national search engines because the ROI is much higher when you are able to target your advertising dollars with the category and geographic location. Some providers now also offer advanced call tracking capabilities that allow local businesses to further measure the success of their online advertising campaigns by linking their online ad to phone calls received. This provides an audit trail to effectively measure the results of your marketing campaign.

So, if you are looking for effective ways to market your restaurant to customers in a specific region, take the first step and get involved with local search and implement an online local search marketing strategy. There are many opportunities that can help deliver local customers to your Web site and through your restaurant's front door.

Jennifer Black is vice president of marketing for Local.com, the largest local search network and one of the leading local search engines in the U.S. The company uses patented technologies to provide more than 20 million consumers each month with the most relevant search results for local businesses, products and services on Local.com and more than 700 regional media sites. For information, call (888) 857-6734, or visit www.local.com.
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The Michigan Department of Agriculture (MDA), in partnership with the Michigan Restaurant Association and Travel Michigan, has launched the Michigan Culinary Tourism Alliance. The initiative aims to increase menu offerings of local products at restaurants across the state, boost sales and profitability for Michigan specialty crop producers and promote Michigan as a destination for culinary travel experiences.

The Michigan Culinary Tourism Alliance is funded by a grant from the U.S. Department of Agriculture (USDA) with matching funds provided by MDA's Michigan Grape and Wine Industry Council. The project was one of 745 grant recipients selected by USDA in 2009 under the Specialty Crop Block Grant Program, a program designed to increase the competitiveness of U.S. specialty crops.

"We are excited to be a part of this project as many of our members are already actively supporting local producers and offering a unique Michigan experience when people dine," said Rob Gifford, president and CEO of the Michigan Restaurant Association, in a statement. "With the coordinated efforts provided through this grant, we will expand these experiences and help make Michigan known as a travel destination, allowing consumers a chance to fully experience the bounty of our great state."
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The United Fresh Produce Association is now accepting nominations for its third annual Produce Excellence in Foodservice Awards, which honor chefs for their use of fresh produce in the culinary arts. Winning chefs will be honored in each of five business categories: Fine Dining Restaurants, Casual and Family Dining Restaurants, Quick Serve Restaurants, Business in Industry & Colleges and Hotels & Healthcare Industry. Nominations must be submitted before Feb. 1, 2010. Nomination forms can be downloaded here.

Winners will be selected based on how nominees incorporate fresh produce into menu development, use protocols for correct storage and handling of produce, engage in community outreach and build an overall positive dining experience featuring fresh produce. The five winning chefs and their corporate executives will receive complimentary airfare, hotel accommodations and registrations to United Fresh 2010, which takes place April 20 to 23 in Las Vegas. The winners will be honored at the Annual Awards Banquet. For more information, visit www.unitedfresh.org/programs/foodservice_award.
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The digital edition of the November/December 2009 issue of Chef Magazine is now online through the Chef Web site. This digital edition features all the same great content as the print edition, plus online exclusives for global cuisine recipes and beverage equipment. To access the issue, click the icon below. You can also register on the Chef Web site to receive e-mail notification when each new digital magazine is available for viewing.

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"There are no set guidelines for what corporate responsibility should entail. To me, it means helping the community and the environment while still making a profit. This is the idea of a triple bottom line, and it is a different lens to look through with your business. Without taking your eye away from the profit, you need to find ingredients and vendors who can progress these additional ideas. Buying locally grown and produced products is key to this mission."
--Greg Christian, caterer and proprietor of Greg Christian Consulting, Chicago,
"Industry Voices," November/December 2009, Chef Magazine

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"Forty million cookbooks are sold every year in the United States: Most have a shelf life somewhere between milk and yogurt. Nevertheless, many otherwise sensible chefs have the quaint idea they could easily write a cookbook. Sadly, having possession of a collection of recipes is not a sufficient reason to think one could turn them into a marketable cookbook; there is a craft to writing as well as an art."
--Irena Chalmers, "Chefs with the 'write' stuff,"
"The Last Word," November/December 2009, Chef Magazine

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Local ingredient sourcing, sustainability and nutrition will top restaurant menu trends in 2010, according to the National Restaurant Association's (NRA) annual survey of more than 1,800 American Culinary Federation (ACF) member chefs.

The leading culinary theme, according to the survey, is sustainability, which is ranked as the third hottest trend overall. Environmentally friendly practices and local sourcing appeal to restaurant operators and consumers for reasons including freshness, minimal transportation and supporting local communities and businesses. Nutrition also ranks high at 15th overall. Healthful options for children, produce, superfruits, bite-size and half portions and food allergy-conscious and gluten-free meals all ranked in the top 20, demonstrating continued consumer interest in nutrition.

Also appearing in the top 20 of 214 culinary items in the survey were mini-desserts, regional ethnic cuisine, non-traditional fish (such as barramundi and Arctic char) and newly fabricated cuts of meat (including Denver steak and pork flat iron). Simplicity as a culinary theme and smaller portions for lower prices are also menu trends for 2010, which demonstrates that consumer preferences have shifted toward value and comfort during the economic downturn.

On the drink menu, locally produced wine and beer is the fifth hottest trend on the "What's Hot in 2010" survey. Other alcohol items in the top 20 chef-rated menu trends include culinary/savory cocktails and artisan liquor.

The NRA surveyed 1,854 ACF members in October 2009, asking them to rate 214 individual food and beverage items, preparation methods and culinary themes divided into categories as a "hot trend," "yesterday's news," or "perennial favorite" on restaurant menus in the coming year. For more information, visit www.restaurant.org or www.acfchefs.org.
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The United States Senate began debate on its health care reform bill on Nov. 30. The National Restaurant Association (NRA) has asked Congress to support five key provisions it says are vital to the restaurant industry. The provisions are: a part-time worker exemption; a robust small business exemption; a 90-day waiting period for new hires; modifying the definition of full-time employee to 390 hours per quarter instead of the current 30 hours per week; and preserving the Employee Retirement Income Security Act framework, which allows employers to offer competitive and more affordable coverage with help from the financial and administrative savings permitted by this national standard.

Chefs and restaurant operators are encouraged to contact their senators and ask them to support these five provisions and let them know what this proposed legislation means to their businesses. Visit restauranthealthcarereforminfo.com for industry facts and the NRA's analysis of the bill.
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