Getting employees involved in social media is crucial when you have more than one store

Michael Stevens of Palo Mesa Pizza competed in Italy.

Michael Stevens of Palo Mesa Pizza has three pizzerias and runs the social media for each one but he makes sure to include his employees in getting the message out.

PMQ: What is unique to your pizzeria in terms of social media? 

MS: All my employees are involved.

PMQ: What do you have to do different on social media when you own more than one store?

MS: You have to do the same stuff but we just have to make sure all stores have what they need for whatever it is we are promoting.

PMQ: When did your third store open? Where are the other two and how long have they been open?

 MS: Third store opened May 20th, second store is in Arroyo Grande, 20 minutes from third store, opened a year and a half ago, and store number 1 opened in 2007 in Arroyo Grande, ten minutes from #2.  

PMQ: What type of posts and frequency have you found to be the most effective?

MS: I post whenever I can in my spare time. I'm getting better at it. I'm not sure I'm convinced social media works real well for me in Arroyo Grande but I hope the college town of San Louis Obispo for the new store embraces it.

PMQ: What is the key to success with social media for any pizzeria?

MS: It is about frequency and just being you.

PMQ: Do you all do your social media or hired a pr firm?

MS: We do our own but might look into hiring out soon.

PMQ:  Not every pizza shop can afford a PR firm, so for those who are busy and can't hire this job out, what advice do you give them for social media if they just can't post daily?

 MS: Just do what you can do. It only takes 5 minutes. Take a picture and post, or just share with your friends about the specials or what is new. Just do what you can! 

PMQ:  We have found only about 50% of pizzerias have a presence on social media. What advice do you have for pizzerias in terms of social media?

MS: I do know that people in general want to be apart of something so provide that experience.