Category: Job Seekers / Career Tips

7 Steps to Creating a Social Media Strategy

February 25th, 2010

Wine & Hospitality Ezine

7 Steps to Creating a Social Media Strategy

1. Assess where you are now.

How knowledgeable are you about Social Media? What site(s) are you currently using? Are you currently engaging with others through Social Media? What are you using Social Media for: the keep up with friends/acquaintances, to share photos or videos, to post information, to gain information, to meet new people, to network within your industry? How comfortable are you using Social Media? How much time are you willing to invest in learning?

2. Find out where your customers already hang out online.

Survey your customers to find out what sites they are already using and to what degree. Ask where they might be interested in connecting with you. If your customers aren't on Twitter, then there's no point in you being there. (If you need help with a survey, email me or call me at 707-933-0687).

3. Define how much time you have to invest in Social Media.

If you are willing to invest 20 minutes a day, plan where it is going to be most effectively spent. Rather than trying to participate in all of them, begin with one or two that seem to make the most sense for you and your business. Be sure to budget some time for sites that you are already on - whether you choose to be or not - such as Yelp and FourSquare.

4. Evaluate how you wish to engage your customer through each channel.

For instance, you may decide that you will use Twitter mostly to send updates and information, and you will use a Facebook Fan Page to create conversations and build loyalty. Is you goal to create loyalty, push out information, increase customer service, increase sales?

5. Build your page and add content prior to inviting your customers to connect with you.

No one wants to be invited to an empty page, nor follow someone with no posts. There should be enough posts/content for someone to evaluate whether or not they wish to connect with you. Build your page on Twitter, Facebook or GoogelBuzz and manage it for a couple of weeks as if you have an audience. Take the time to find your voice and work out the kinks.

6. Invite people to connect with you.

Add your Social Media URLs to your menu, business cards, receipts and email signature. Some companies even have special cards printed up and available with all their social media listed so customers can find them where they wish. Engage with others and participate in their conversations - it is a two-way street!

7. Engage with your customers!

I can't tell you how many fan pages I go to that have post after post from a company just tooting their own horn. That's not engagement, it's not interesting, and it generally does not create sales. When someone posts on your page or responds to your posting, engage them in conversation. If they ask questions, answer them. I find the split screens (that are optional on facebook fan pages) between company posts and fan posts to be a total disconnect. Much like trying to have a conversation with someone when you are in two different rooms.

It's not rocket science, but it does take time, effort and thought. So get out there and be social!

- Margie

Do you need help with your social media strategy or training? Call me at 707-933-0687 or email me!

Connect with me on WineAndHospitalityNetwork.com, Facebook, Twitter, LinkedIn, FourSquare or GoogleBuzz!

Posted in Job Seekers / Career Tips, Social Media | 1 feedback »

Firestone Discoveries' Inca Trail competition finds its two Trailblazers

January 24th, 2010

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I am off to the Wine Entrepreneur's Conference, so I am am co-opting the article from Steve Ferree of the California Wine Examiner to tell you about the Firestone Vineyards Pathfinder Challenge. The article is his, the photo is mine.

Firestone Discoveries' Inca Trail competition finds its two Trailblazers

The results are in: two very lucky people have been selected by Firestone Discoveries Wine to hike the Inca Trail to Macchu Pichu in the name of food, wine, and exploration.

Held January 10-12 in the Santa Ynez Valley, the competition was the culmination of many months’ preparation on the part of its contestants. In the spirit of the new Firestone Discoveries label – which encourages new experiences in wine, cuisine and travel – the public was invited to compete for an all-expenses-paid opportunity to hike the Inca Trail in one of two positions: as a private chef to prepare gourmet meals using only simple tools and local ingredients, or as a "Pathfinder" to employ social media, photos and videos to document the trek and report on pairing Firestone Discoveries wine with inspired meals on the 25-mile hike. The trek will be guided by Zephyr Adventures, an active travel tour company based in Montana that specializes in embracing real, life-changing experiences.

The weekend of the competition, all six finalists, three Pathfinder wine contestants and three Guest Chef finalists, were flown to the Santa Ynez Valley where the Guest Chef contestants wasted no time in preparing for the challenge of designing a Firestone Discoveries wine-friendly menu for 50 guests with $300 the following evening. Their only help in the rustic kitchen would be the Pathfinder contestants as sous chefs.

The day of the throw-down, the Guest Chef and Pathfinder contestants were delivered to the Crossroads Pole Barn on the Firestone Estate, where only the basic implements that would be available on the Inca Trail – a barbecue, propane stove, a table and non-industrial cookware – were provided for the production of the meal. Pulses quickened and spirits ran high as each chef and sous chef delivered a menu of uncommon creativity tailored to the unique flavors of one Firestone Discoveries varietal wine.

Criteria for the selection of the winning Pathfinder was based on each contestants’ social media prowess and interaction with the Guest Chef contestants. The coveted position ultimately went to Margie Tosch of Sonoma, California, whose background in customer service and social media for the wine and hospitality industry gave her an edge over fellow finalists Kim Kulchycki, of Carmel, CA, and Lotchana Sourivang of San Francisco, CA. The title of Guest Chef went to Rodelio Aglibot, (also known as the "Food Buddha") who is the Executive Chef at Sunda Restaurant in Chicago. Aglibot’s substantial accomplishments as an adaptive and imaginative chef informed his ability to engineer a menu that was not only feasible to recreate along the Inca Trail, but that also paired beautifully with the selected Firestone Discoveries wine. Fellow finalists for the Guest Chef position included Scott Beale, Chef and Owner of Grey Gelding Bistro & Bar in Saratoga Springs, NY, and Tim Kirker, Chef and Partner at Bistrot Zinc in Chicago.

The esteemed panel of judges included: Anthony Dias Blue, one of the most influential wine, food and lifestyle personalities in the United States, whose current endeavors include founding Blue Lifestyle, The San Francisco World Spirits Competition, and The Tasting Panel Magazine; Michael Cervin, a prolific and ubiquitous contributing editor and columnist to food, wine and lifestyle publication throughout the U.S., and radio host of "Cervin it Straight" on KZSB AM-1290 Santa Barbara/Ventura; Janelle Weaver, Executive Chef and consultant for Kuleto Estate Winery in Napa Valley., among others; Paul Warson, Winemaker for Firestone Vineyard; and world-renown chef Bradley Ogden, the culinary genius behind eleven award-wining restaurants whose many awards include "Best Chef of California," by the prestigious James Beard Foundation.

Given the immense success of the competition and the enthusiasm of the applicants, Firestone Discoveries will continue to "ignite the senses" through further social media promotion and additional Pathfinder Challenges in the near future. In the meantime, armchair adventurers can follow Pathfinder Margie Tosch and Guest Chef Rodelio Aglibot on their Peruvian trek at www.firestonediscoveries.com or on Facebook.

Original article here

-Margie

Thanks you to everyone who posted, emailed, etc. - it was really appreciated! I am excited about the trip!

Posted in Job Seekers / Career Tips | Send feedback »

100 Things Restaurant Staffers Should Never Do

November 18th, 2009

Wine and Hospitality Ezine

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I found this New York Times blog, "the Art of Running a Small Business, and thought it was interesting, and would (of course) elicit all kinds of opinions, both pro and con. (Bruce got so many comments, he had to blog on the best of the comments). It was originally posted as a 2 part series, however I am listing all 100 here.

100 Things Restaurant Staffers Should Never Do

By BRUCE BUSCHEL

Herewith is a modest list of dos and don’ts for servers at the seafood restaurant I am building. Veteran waiters, moonlighting actresses, libertarians and baristas will no doubt protest some or most of what follows. They will claim it homogenizes them or stifles their true nature. And yet, if 100 different actors play Hamlet, hitting all the same marks, reciting all the same lines, cannot each one bring something unique to that role?

1. Do not let anyone enter the restaurant without a warm greeting.

2. Do not make a singleton feel bad. Do not say, "Are you waiting for someone?" Ask for a reservation. Ask if he or she would like to sit at the bar.

3. Never refuse to seat three guests because a fourth has not yet arrived.

4. If a table is not ready within a reasonable length of time, offer a free drink and/or amuse-bouche. The guests may be tired and hungry and thirsty, and they did everything right.

5. Tables should be level without anyone asking. Fix it before guests are seated.

6. Do not lead the witness with, "Bottled water or just tap?" Both are fine. Remain neutral.

7. Do not announce your name. No jokes, no flirting, no cuteness.

8. Do not interrupt a conversation. For any reason. Especially not to recite specials. Wait for the right moment.

9. Do not recite the specials too fast or robotically or dramatically. It is not a soliloquy. This is not an audition.

10. Do not inject your personal favorites when explaining the specials.

11. Do not hustle the lobsters. That is, do not say, "We only have two lobsters left." Even if there are only two lobsters left.

12. Do not touch the rim of a water glass. Or any other glass.

13. Handle wine glasses by their stems and silverware by the handles.

14. When you ask, "How’s everything?" or "How was the meal?" listen to the answer and fix whatever is not right.

15. Never say "I don’t know" to any question without following with, "I’ll find out."

16. If someone requests more sauce or gravy or cheese, bring a side dish of same. No pouring. Let them help themselves.

17. Do not take an empty plate from one guest while others are still eating the same course. Wait, wait, wait.

18. Know before approaching a table who has ordered what. Do not ask, "Who’s having the shrimp?"

19. Offer guests butter and/or olive oil with their bread.

20. Never refuse to substitute one vegetable for another.

21. Never serve anything that looks creepy or runny or wrong.

22. If someone is unsure about a wine choice, help him. That might mean sending someone else to the table or offering a taste or two.

23. If someone likes a wine, steam the label off the bottle and give it to the guest with the bill. It has the year, the vintner, the importer, etc.

24. Never use the same glass for a second drink.

25. Make sure the glasses are clean. Inspect them before placing them on the table.

26. Never assume people want their white wine in an ice bucket. Inquire.

27. For red wine, ask if the guests want to pour their own or prefer the waiter to pour.

28. Do not put your hands all over the spout of a wine bottle while removing the cork.

29. Do not pop a champagne cork. Remove it quietly, gracefully. The less noise the better.

30. Never let the wine bottle touch the glass into which you are pouring. No one wants to drink the dust or dirt from the bottle.

31. Never remove a plate full of food without asking what went wrong. Obviously, something went wrong.

32. Never touch a customer. No excuses. Do not do it. Do not brush them, move them, wipe them or dust them.

33. Do not bang into chairs or tables when passing by.

34. Do not have a personal conversation with another server within earshot of customers.

35. Do not eat or drink in plain view of guests.

36. Never reek from perfume or cigarettes. People want to smell the food and beverage.

37. Do not drink alcohol on the job, even if invited by the guests. "Not when I’m on duty" will suffice.

38.Do not call a guy a "dude."

39. Do not call a woman "lady."

40. Never say, "Good choice," implying that other choices are bad.

41. Saying, "No problem" is a problem. It has a tone of insincerity or sarcasm. "My pleasure" or "You’re welcome" will do.

42. Do not compliment a guest’s attire or hairdo or makeup. You are insulting someone else.

43. Never mention what your favorite dessert is. It’s irrelevant.

44. Do not discuss your own eating habits, be you vegan or lactose intolerant or diabetic.

45. Do not curse, no matter how young or hip the guests.

46. Never acknowledge any one guest over and above any other. All guests are equal.

47. Do not gossip about co-workers or guests within earshot of guests.

48. Do not ask what someone is eating or drinking when they ask for more; remember or consult the order.

49. Never mention the tip, unless asked.

50. Do not turn on the charm when it’s tip time. Be consistent throughout.

51. If there is a service charge, alert your guests when you present the bill. It’s not a secret or a trick.

52. Know your menu inside and out. If you serve Balsam Farm candy-striped beets, know something about Balsam Farm and candy-striped beets.

53. Do not let guests double-order unintentionally; remind the guest who orders ratatouille that zucchini comes with the entree.

54. If there is a prix fixe, let guests know about it. Do not force anyone to ask for the "special" menu.

55. Do not serve an amuse-bouche without detailing the ingredients. Allergies are a serious matter; peanut oil can kill. (This would also be a good time to ask if anyone has any allergies.)

56. Do not ignore a table because it is not your table. Stop, look, listen, lend a hand. (Whether tips are pooled or not.)

57. Bring the pepper mill with the appetizer. Do not make people wait or beg for a condiment.

58. Do not bring judgment with the ketchup. Or mustard. Or hot sauce. Or whatever condiment is requested.

59. Do not leave place settings that are not being used.

60. Bring all the appetizers at the same time, or do not bring the appetizers. Same with entrees and desserts.

61. Do not stand behind someone who is ordering. Make eye contact. Thank him or her.

62. Do not fill the water glass every two minutes, or after each sip. You’ll make people nervous.

62(a). Do not let a glass sit empty for too long.

63. Never blame the chef or the busboy or the hostess or the weather for anything that goes wrong. Just make it right.

64. Specials, spoken and printed, should always have prices.

65. Always remove used silverware and replace it with new.

66. Do not return to the guest anything that falls on the floor — be it napkin, spoon, menu or soy sauce.

67. Never stack the plates on the table. They make a racket. Shhhhhh.

68. Do not reach across one guest to serve another.

69. If a guest is having trouble making a decision, help out. If someone wants to know your life story, keep it short. If someone wants to meet the chef, make an effort.

70. Never deliver a hot plate without warning the guest. And never ask a guest to pass along that hot plate.

71. Do not race around the dining room as if there is a fire in the kitchen or a medical emergency. (Unless there is a fire in the kitchen or a medical emergency.)

72. Do not serve salad on a freezing cold plate; it usually advertises the fact that it has not been freshly prepared.

73. Do not bring soup without a spoon. Few things are more frustrating than a bowl of hot soup with no spoon.

74. Let the guests know the restaurant is out of something before the guests read the menu and order the missing dish.

75. Do not ask if someone is finished when others are still eating that course.

76. Do not ask if a guest is finished the very second the guest is finished. Let guests digest, savor, reflect.

77. Do not disappear.

78. Do not ask, "Are you still working on that?" Dining is not work — until questions like this are asked.

79. When someone orders a drink "straight up," determine if he wants it "neat" — right out of the bottle — or chilled. Up is up, but "straight up" is debatable.

80. Never insist that a guest settle up at the bar before sitting down; transfer the tab.

81. Know what the bar has in stock before each meal.

82. If you drip or spill something, clean it up, replace it, offer to pay for whatever damage you may have caused. Refrain from touching the wet spots on the guest.

83. Ask if your guest wants his coffee with dessert or after. Same with an after-dinner drink.

84. Do not refill a coffee cup compulsively. Ask if the guest desires a refill.

84(a). Do not let an empty coffee cup sit too long before asking if a refill is desired.

85. Never bring a check until someone asks for it. Then give it to the person who asked for it.

86. If a few people signal for the check, find a neutral place on the table to leave it.

87. Do not stop your excellent service after the check is presented or paid.

88. Do not ask if a guest needs change. Just bring the change.

89. Never patronize a guest who has a complaint or suggestion; listen, take it seriously, address it.

90. If someone is getting agitated or effusive on a cellphone, politely suggest he keep it down or move away from other guests.

91. If someone complains about the music, do something about it, without upsetting the ambiance. (The music is not for the staff — it’s for the customers.)

92. Never play a radio station with commercials or news or talking of any kind.

93. Do not play brass — no brassy Broadway songs, brass bands, marching bands, or big bands that feature brass, except a muted flugelhorn.

94. Do not play an entire CD of any artist. If someone doesn’t like Frightened Rabbit or Michael Bublé, you have just ruined a meal.

95. Never hover long enough to make people feel they are being watched or hurried, especially when they are figuring out the tip or signing for the check.

96. Do not say anything after a tip — be it good, bad, indifferent — except, "Thank you very much."

97. If a guest goes gaga over a particular dish, get the recipe for him or her.

98. Do not wear too much makeup or jewelry. You know you have too much jewelry when it jingles and/or draws comments.

99. Do not show frustration. Your only mission is to serve. Be patient. It is not easy.

100. Guests, like servers, come in all packages. Show a "good table" your appreciation with a free glass of port, a plate of biscotti or something else management approves.

Bonus Track: As Bill Gates has said, "Your most unhappy customers are your greatest source of learning." (Of course, Microsoft is one of the most litigious companies in history, so one can take Mr. Gates’s counsel with a grain of salt. Gray sea salt is a nice addition to any table.)

What do you think?

-Margie

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Posted in Job Seekers / Career Tips, Customer / Guest Service, Restaurant Management, Sales, Employee Management / Employers | 37 feedbacks »

Recruiting with Social Media

October 15th, 2009

Wine and Hospitality Ezine

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Social Media as a Recruiting Tool

MTNetwork 100x125(1) I use (and have written about) Social Media fairly extensively. One aspect I hadn't previously written about however, is using social media as part of your recruiting strategy. As I use social media extensively for business, between Facebook, Linkedin and Twitter, I have thousands of connections, with almost all being professionals in the hospitality, restaurant or wine industry. Due to this, it has made sense for me to post links to jobs posted at WineAndHospitalityJobs.com these postings have generated some strong interest in these jobs. I also follow what others in the industry are doing in this regard.

Some of the things I have noticed:

Linkedin is bursting with job postings! However, I have not seen much action/response/traffic around most of them.

Facebook has been great for me for generating qualified candidates for jobs. However, I am connected to 2,000+ industry professionals. Most companies are using their online presence to connect with customers, who are not typically potential candidates.

As far as Twitter, I have not used Twitter for recruiting purposes at all.

I did a little research and found some articles on recruiting through social media. And while I think they are well though out, it sounds like it would make most small (or even medium) sized employers cringe - the time commitment of having a social media presence that is dedicated to recruiting would requires a FT person simply to manage the process! (Read 6 Aspects of a Social Media Recruitment Strategy Every Company Should Know)

What I'd like to know is:

Are you using social media to recruit, and if so, what have your experiences been? I created a very brief survey to collect the data, you will find it here. Your participation is much appreciated!

-Margie

When: Monday, October 26th, 6:00PM

Where: Sebastiani Winery, Sonoma, CA

Looking for real answers to all the buzz about using Social Media for true results? Learn valuable secrets from top executives in the hospitality industry, and gain the job skills and knowledge you need for today’s job market.

Panelists:

Ann Nadeau - Marketing Director & Linda Palermo Chief Revenue Officer Joie De Vivre

Joie De Vivre, San Francisco-based collection of 40 boutique hotels, more than 20 restaurants and 5 spas, with annual sales revenues of around $240 million.

John Calmeyer - Vice President, Marketing Foley Family Wines

Foley Family Wines, a portfolio of super-and ultra-premium wine brands including Sebastiani Vineyards and Winery, Firestone Vineyards, Kuleto Estate, Merus, Three Rivers, Foley Estate, Lincourt Vineyards and the brands of the New Zealand Wine Trust.

Sondra Bernstein - girl & fig LLC, a conglomeration of epicurean businesses including:

girl & fig LLC, a conglomeration of epicurean businesses including, the girl & the fig, the girl & the fig CATERS!, the fig cafe & winebar, ESTATE, “fig Food” product line and the acclaimed “the girl & the fig Cookbook” published by Simon & Schuster.

Alf Nucifora - Moderator, Chairman of the Luxury Marketing Council San Francisco
What you will learn:

• The difference between Social Media as an add-on versus incorporating it into your business model

• Required efforts needed to implement and sustain a Social Media campaign
• Key elements used to evaluate the effectiveness
• Converting those engaged into revenue

Here lie the secrets to reaping the returns of an investment into Social Media. Our panelists have continued to set the bar high on trends that build a loyal customer base and now you have a rare opportunity to discuss their personal experiences.

6-7pm social/networking, wine tasting, appetizers
7-8pm panel discussion
8-8:30 – Q &

Cost: $30 in advance (prior to date of the event), $40 at the door. All ticket sales final.

An event sponsored by WineAndHospitalityNetwork.com & Lily Creative.

Thanks to video sponsor:

______________________________________________________________________________
Hi Margie,
I read with interest your latest newsletter. Have you defined in any way the potential market for this tool? For example could I have any success in finding employees to work as sewing machine operator's? ie. close to minimum wage & correspondingly is there any experience in finding top executive types?
dc
__________________________________________________________________________________
Hi Margie, very cool input regarding social media. I am not using social media much at all, and I know I need to start in order to drive more traffic to my website. Can you direct me to any info sources that can give me input as to how to maximize results? Do you use any of the resources such as Constant Contact? A newsletter sent regularly to my contacts would generate more sales as well. time is the issue, one guy or gal can only do so much without it becoming a 24/7 endeavor.
-Tom Stevens
________________________________________________________________________________
I just posted a position with our company on Craigslist.org. So far, I'm only getting people without any experience or any idea of what the position is about. I thought that I explained the position clearly. Why do some people waste other peoples valuable time? By David Hobbs Owner, Excalibur Entertainment Group and Energy Inc.

Posted in Job Seekers / Career Tips, Human Resources, Employee Management / Employers, Social Media | 2 feedbacks »

The Personal Impact of Social Media from Industry Movers & Shakers...

September 1st, 2009

Wine and Hospitality Ezine

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So much talk about social media; how to use it and how to apply it to your business. And no matter how much we talk about it, I still see that confused expression on so many faces. It seems like they are hearing about it, and that it having a powerful effect on business, but they can't quite make the leap to see exactly how it works, or how to use it themselves. So rather than talk in terms of general use of social media, I thought I'd bring you you some real stories, from real people, about the impact social media has had on their life and/or business.

The first is from James Marshall Berry from wineandtheweb.com, hit him on twitter @winotone

Jamesberry So I'm following my twitter feed and it's the middle of the Really Goode Job Hoopla. One of the people I'm following, Frank Gutierrez, @frankloveswine, is a contestant. He and his fiance are traveling up to Napa to prepare for the big day. He tweets 'Finally in wine country... Napa Valley.' Not knowing him at all, I tweet back, 'Frank, I hope you're coming to real wine country, Sonoma Valley..." He tweets back that he would if I would give him a personalized tour. I gladly oblige and we arrange to meet at Sebastiani Winery and start things up. I have my friend Marisa with me and Frank and Anita could not have been nicer. We taste at Sebastiani and take some pics, then it's off to Imagery and B. R. Cohn. We have great times at both, and then run down to Jacuzzi. Jacuzzi gives us the royal treatment as well, just based on the story we told of how we all hooked up. It happens to be a Tuesday and the farmers market in Sonoma Plaza is going on so we hit Highway 12 winery on the corner of the Plaza and grab a bottle, then hit the Sonoma Cheese Factory for some snacks. Of course Frank and Anita ask the customary first timer question... 'Do you all do this every Tuesday..?' Indeed we do...

We part ways planing to keep in touch and a few weeks later Frank is coming up to Napa to make a film for yet another Really Goode Job contestant, who had been hired by St. Supery before the contest ended, Rick Bakas. Frank and Anita are filmmakers located in Los Angeles; Rick needs some extras, so Marisa and I make the trek to Napa. Among the players in the video are Paul Mabary, CEO of Vintank, Evan Cover, CEO of Cruvee and Lesley Russell, VP of Marketing at St. Supery. We are treated to the grand tour of the facility and have a great time doing it.

Here is the video.

So because of one random tweet to a person I didn't know, I am now friends, and possible business associates, with some of the movers and shakers in Napa Valley and in the Social Media Information Technology world. Social Media is a fad? Hardly.. and I don't mean Hardy Wallace.. :-)

-James Marshall Berry

The next story come to us from VinTank:

Paul Mabray This is a classic fairy tale story of one professional meeting another professional across the Internet with ne’er a sight of face nor sound of voice, striking a successful business deal and living richly ever after. It happens all the time...

When Paul Mabray first started using Twitter, 2 years ago, it was simply to test out the newest social technology. Being the early adopter that he was, he read about it on Mashable, signed up and started talking… to the open air. But then, like everyone else’s his audience started to grow. And grow and grow it did, to where he was not only talking with friends and colleagues but forming relationships with people he’d never physically met before.

One such person was Josh Hermsmeyer, a fellow social media guru and local wine maker. Hermsmeyer, also an early adopter, had been using Twitter to connect with acquaintances and friends, while promoting his Pinotblogger site chronicling the life of his Capozzi winery. So in the traditional Twitter way, the two of them met through @replies, tweets and retweets, and realizing they shared a common interest, they became fast followers maintaining daily conversation. Again, it should be noted that the two of them had yet to meet face to face, save for one industry event where they may or may not have brushed shoulders. This could all remain quite tame from here, if it weren’t Mabray’s decision to change professional course.

Having been the founder and CEO of Inertia Beverage Group for nearly 6 years, in December of 2008 Mabray decided to leave the company for different professional pursuits. Being the prolific Tweeter that he was, his Twitter followers became part of his story as he chronicled the formation of his new company, VinTank. In this arena he maintained consistent updates on the new services that VinTank would be offering to the wine and tech world and engaging his followers in his decision making processes.

This is where it gets interesting, during this time, Hermsmeyer was facing a peculiar and particular issue with development of his wine business. Opportunity tweeted him. The very business development expertise and strategic consulting services that VinTank now offered were exactly what he needed. His new Twitter friend could now be his new agency. And without the need for introductions, cold calls, research or referrals Hermsmeyer’s Capozzi winery was pulled on board as the first winery client for Mabray’s VinTank.

All thanks to a virtual relationship started by a 140-character handshake.

- Follow Paul Mabray on Twitter @pmabray

Next up, we have Sebastien Gavillet from WineAromas.com:

Ninety five percent of our business comes through our website since and blog. It has been this way for the website since 2001 and since 2007 for my blog. I handle hundreds of emails a week compared to a dozen phone inquiries. Most of my customers find us online thru SE or our Blog, and of course referral. For that reason we just started investing heavily into SEO, SEM and SMM technology and should double our business within the next 24 month.

We are revamping our blog and creating new informational sites for the general public to enjoy. Today our operations span worldwide. We have now clients in Europe, Australia, Asia and Latin America thank to the world wide web. I have to mention that we are not in a traditional market and most of our products and services are much more specialized than that of others in this industry. As professional tasters (noses for hire) and wine educators we build a solid clientele not only teaching or developing training programs but providing our "noses and expertise" to evaluate wines in production and post production. We are involved from vineyard inspection, production and aging to post production distribution. Protecting our clients' interest in their investments and evaluating current production qualities as well.

A great job with little margin for error. I think that one my favorite things in this business is when someone asks me what do you exactly? My response always makes me grin "I taste wine for a living, and travel the world visiting vineyards and wineries."

You see you can't fully assess the effort that went into making a wine if you don't know where it comes from and how itis made.

- Sebastian Gavillet

I also heard from Carin Galletta from InkFoundry, who sent me a story that included me!

Ink Foundry, an on and off line word of mouth marketing agency, was ask by 'Let's Make a Deal' game show, which will air on CBS daytime this fall (Starting Oct 2nd) to help them fulfill on-air travel giveaway. The producer in charge was very interested in a wine country trip for the show’s first episode. At this point, we put our online connections to the test and reached out to many of our hospitality social networks, including a LinkedIn.com group and WineandHospitalityNetwork.com with the offer. Margie, from WineandHospitalityNetwork.com was quickly able to connect the information to Wendy Newman at StaySonoma.com. In less than 24 hours, Let's Make A Deal and StaySonoma.com were able to connect offline through Ink Foundry’s established digital relationships. StaySonoma.com will receive significant on-air television coverage to more than 4 million viewers on one of America’s most beloved television shows.

- Carin Galletta, follow @inkfoundry.com

www.InkFoundry.com

www.Facebook.com/SocialMediaGo

Just so you know it's not only wine people, here's how Chef Bear Ullman is using social media:

The iphone has changed the way I do business!

I can take pictures of the chef's table course by course and email them to the guests as we go, or post them to FB. I am also a woodturner and post current projects and pieces of art and often have them sold before they are complete, or I make a one off commission and talk it up and sell three more. I have AD/HD and so being able to do things immediately on the spur of the moment is huge!

Being able to have all my calendars on me and check email while I work or when I'm not even here definitely gives us extra bookings and keeps things flowing.

A couple weeks ago I had a travel writer at the chef's table and scanned her blog before she arrived. I saw that it had her
tweets on it... during the dinner I was able to check how we were doing by going to her blog.