NRA Show Blog

10 Golden Rules of Responding in the Social Media Age

By Derrek J. Hull, Blogger-in-Chief

Converseon's Lindsay Lebresco recently spoke at Gaspedal's Word of Mouth Supergenius conference about "the golden rules of responding" in the social media age.

Lebresco dished out ten tips to join in the conversation:

• Respect (the venue, the participants, the importance of even a single comment)
• Expect everything to be public (even if you intended it to be private)
• Speed is of the essence (react in a timely and appropriate manner)
• Openness and Transparency are key (trust is paramount)
• Never conceal (who you are, who you work for and what your intentions are - FTC Guidelines)
• Do your homework (search, listen, read, know your communities first)
• Identify an engager (someone who will represent you well)
• Nothing builds credibility like action (do what you say or don't say it)
• Gather internal resources now (get them trained and ready to respond)

What's missing? Oh yeah, that's why Paying attention is so important!

Word of Mouth Tip #229: Say thanks!

* Word of mouth tip #229 is from word of mouth super genius Andy Sernovitz's book Word of Mouth Marketing: How Smart Companies Get People Talking

Lights! Camera! Action!

 
By Derrek J. Hull, Blogger-in-Chief

A recent CNN.com article about what celebrities bring to the table in the culinary world piqued our curiosity. Does the combination of chefs and celebrities truly make for a perfect pairing? We put that question to two of the country’s top chefs.

Bravo TV’s celebrated “Top Chef Masters” winner and NRA Show fan favorite Rick Bayless (chef/owner of Frontera Grill/Topolobampo/XOCO) commented, “I’m not sure. One thing I do know is that having a higher profile does help get folks through the front door, but that isn’t what keeps them coming back. That said, I really try to concentrate on what matters…not my status or how many times I am on TV.  I try to work on what I can control—great food with flavor going on every plate to every diner in any of my restaurants.”

Ming Tsai (chef/owner of Blue Ginger, host/executive producer of Simply Ming) said, “Celebrities are very passionate -- that's why they're celebrities, right? They had a dream and followed it to its ultimate peak. You need that to be in the restaurant industry -- it's not for the meek.  Plus, people who are passionate usually enjoy food, so it makes perfect sense that celebrities are drawn to restaurants. It's all about food and service at the end of the day, not the name on the door or the celebrity involved.”

Don’t be shy, read the CNN.com article, Rick Bayless and Ming Tsai’s thoughts and share with us what you think.

Interact with culinary superstars and celebrities in the Celebrity Book Signings area and other Show features at NRA Show 2010 (May 22-25, 2010 at Chicago’s McCormick Place). Registration is now open.