What’s great about the March PR team is that we all have outside passions aside from technology, making us a unique and individual group of people.  It’s no secret that I love food.  I started my morning today with a huge bowl of cereal and Devra First’s article, “Tweets on the Menu are a Sweet Deal.”

Being my favorite food editor at the Boston Globe, First talks about how Boston chefs are using Twitter to create publicity for their restaurants.  Where did the inspiration come from?  Well, it may have started with the success of LA-based Korean BBQ taco truck, Kogi, which was named “America’s first viral restaurant” by Newsweek in February 2009.

“One reason for Twitter’s popularity is that it’s both easy and inexpensive.  There’s no need to hire someone to design a website,” says First.  Joanne Chang, chef and co-owner of Myers + Chang in the South End, actively uses Twitter to update menu items, events and restaurant news, keeping customers always in the loop.  Boloco even used Twitter to guerilla market various focus groups they were conducting, saving lots of money, as opposed to traditional market research.

Devra’s article is great because it shows how social media is being utilized by industries across the board, including restaurants.  Ann Handley, chief content officer at publication, MarketingProfs, states, “The whole concept of marketing is to put yourself out there and be memorable.  Twitter adds in another layer of intimacy that marketing in general often lacks.  It doesn’t just remind customers you’re here, it engages them.”

If you share the love for food like me, make sure to check out my friend Mary Kate’s blog, Kitchen Belle, for great recipes and tips.  She recently interned with Chang, who also owns Flour Bakery in the South End and Fort Point.

For all restaurant chefs & owners, combine social media with your traditional PR and marketing tactics and you’ll have a recipe for success!