Rock My Restaurant

Turning Customers into Evangelists vs Influencers and Why This Matters For Your Restaurant


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In today’s show, Paul Barron and Paul Molinari break down the insight of evangelists vs influencers and why this can make a difference in your restaurant.

We have a special guest, Wayne Mullins, author of the book Full Circle Marketing. Wayne is here to talk about how restaurants can turn customers into brand evangelists versus just influencers.
Wayne's book dives deep into the natural laws and psychology behind how a customer transitions into a raving fan who voluntarily markets your restaurant. As Wayne explains, strategic ways exist to create this customer journey that tap into fundamental human behaviors.

The Differences That Matter
A key difference Wayne outlines is that influencers may temporarily boost awareness, but evangelists organically spread positive word-of-mouth about your restaurant for the long term. This leads to sustainable growth versus short-term hype.

Some exciting tactics Wayne has seen work include surprise and delight rewards programs and referral campaigns. These encourage customers to share their exceptional experiences. Personalizing interactions and getting to know your regulars pays off tremendously.

Wayne notes that restaurants and hospitality businesses generally have great potential to create these evangelists. Touchpoints can be designed to excite, engage, and convert customers into fans by focusing on the entire customer journey from booking to follow-up.

Don’t Miss This Episode!
I'd highly recommend listening to the whole discussion as Wayne and our hosts dive deep into more examples of companies getting this right. The key takeaway is that designing intentional customer experiences creates that vital emotional connection that makes someone go from satisfied to loyal brand champion. That's the key to sustainable success.

Sponsored by: Devour


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Rock My RestaurantBy Savor.fm

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