Hi, guys,
my name is Stanislav Kubin, I'm 31 years old and I've been in the catering business for about 10 years. I've been through smaller and larger operations, but I've always stuck to one principle:
👉 Satisfied team = satisfied customers.
And also one approach that helps me not to rest on my laurels:
👉 Always stay one step ahead, because in the evening you fall asleep like a hero, but in the morning you can wake up like a loser.
Today I would like to reflect on a topic that I think is a complete gamechanger for gastro. And that is PR and social networks.
I've been making „socks“ for a few years now. I am active in them and I try to give our guests the most of the atmosphere of our restaurant - the background, cooking, service, events, news. But that alone is not enough.
Interaction. That's the key.
It is interaction that divides a social media post into successful and forgotten.
You can tell very quickly - are the likes increasing? Comments? Shares? Or does it fizzle out in a few minutes?
The algorithms are relentless. „Haipas“ only work briefly, and if you miss, you're out of luck. Lots of foreign words, right? It was „Spanish Village“ for me at first, too. But if you want to do it right, you have to be:
- Active
- Modern
- Creative
- And fast.
They are often behind one post hours of thought and work, and the result? Maybe just a few reactions. And at that point, it's easy to take it as a failure.
But failure does not exist when you create value and want to move yourself, your colleagues and the company forward.
The line between success and failure is sometimes extremely thin - all the more you have to plan ahead, think and fine-tune every word, every photo, every timing.
But you know what? I wouldn't change it.
The feeling when everything comes together, the post resonates, people support you and the restaurant is full - it's priceless.
And that is why I am writing these words.
👉 Don't be afraid to praise, comment, share.
Anyone who is trying deserves a little of your time and support. It helps more than you can imagine.
I look forward to the next challenges - and to seeing you at the Barn.
Soon again.
Stanislav Kubin
Restaurant Manager Stodola
