Unlike social networks where the algorithm decides who sees your posts, email arrives at everyone’s (except spam).
Don’t create a corporate newsletter. Tell stories. The origin of your new recipe, a portrait of your chef, the restaurant’s anniversary.
The ideal frequency: once a month. Enough not to be forgotten, not enough to be annoying.
Automate key emails: the welcome email after the first order, the customer’s birthday email (with a free dessert), and the follow-up email after 3 months without a visit (“We miss you”).
The subject of the email is 50% of the work. Be creative. “We burned the kitchen…” (to announce a flambé or smoked dish) will have more impact than “December Newsletter”.
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