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| 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?
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?
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. 
