When the co-owner of a Capitol Hill bistro is out running errands or standing in a line somewhere, he uses his cellphone to get the word out about a half-price wine special he’s offering that night or to throw out a nugget of information about his native Italy.
Likewise, when a downtown Seattle chef received a shipment of Moroccan lamb sausage, he “tweeted” about it to his Twitter followers, asking them for suggestions about what he should prepare.
With perishable product and an economy that has made people think twice about going out to eat, the need to embrace social media such as Twitter and Facebook is proving especially crucial to the restaurant industry particularly neighborhood eateries that rely on customer loyalty and repeat visits.
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Photo by Erika Schultz, The Seattle Times
