Does any restaurant owner, manager or chef really want to spend precious time tweeting or yucking it up on Facebook? Zack Pelaccio, chef/owner at Fatty Crab in New York, is a recent, reluctant convert to social media. A few months ago he confessed on a panel that he avoided spending time involved with social media, partly because of the need for constant updates, but also because “people expect you to respond.” But he understands the upside as well: It's often the most ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.