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”.
Join the Fooderise community
Get more tips like this one straight to WhatsApp. Free, no spam.
Join the channelA correction or a suggestion?
Are you a vendor, a restaurateur or an industry expert and you spotted something to correct or complete? Help us keep this article up to date.
Suggest an improvement