By Nadine Kam
Nadine Kam photos
Jim Hardy shows samples of Good to Grill’s breakfast tacos, which will be on a breakfast menu due to be launched the end of the month.
Good to Grill will be introducing breakfast at the end of the month, something I learned about during a twEATup Oct. 7 involving some of Oahu’s original, most prominent and/or most prolific tweeters, or, for the non-tech, those active on Twitter.com.
The restaurant put out a spread of some of their signature dinner entrees — among them garlic ahi, salmon pasta, hibachi chicken and prime rib — and asked that invitees simply bring their own wine.
After dinner came samples of the new breakfast menu, including a bountiful breakfast soft-shell taco stuffed with kalua pork, sausage, roast potatoes and scrambled egg. Also served were pieces of waffles topped with bananas foster, which diners will also be able to order on pancakes. The breakfasts will be offered from 7 to 10:30 a.m. so stay tuned for specific start date.
The casual restaurant is at 888 Kapahulu Ave. (Safeway complex). You can call 734-7345.
A tray of hibachi chicken sits next to a tray of garlic ahi.
The event was the brainchild of @turkeyboy808/@goodtogrill (Jason Kim), who noted that for many of the twitterers gathered, it was their first experience dining at Good to Grill.
They more than made up for lost time. Between the event’s 6 p.m. start and 8:30 finish, about 200 tweets were sent out, tagged #goodtogrill, giving the restaurant a nice boost of warm and fuzzy publicity to an audience engaged with Twitter.com. More tweets were sent out beforehand, in anticipation of the event, and more continue to go out today as attendees post their photos and blog stories.
Due to the market fragmentation in the media community, it’s hard for businesses/restaurants to know where the readers are, so many are taking guerilla marketing efforts into their own hands. I felt that I was witness to the future of restaurant marketing, with eateries actively seeking to get their messages out through a multitude of influential bloggers/tweeters in the same way they might have appealed only a year ago to a handful of influential journalists. Readers of the feed are not likely to get critical discourse, but the aim of the restaurant is to stir diners’ curiosity and generate a little buzz. The main thing is to get traffic in the doors so diners can make up their own minds. At that point, a restaurant survives or fails on its own merit.
Some fellow Tweeters, from left @melissa808 (Melissa Chang), @LenaHanson and @Bytemarks (Burt Lum).
There are already a number of chefs who participate in the flow of dialog at Twitter.com, among them Ed Kenny (@townkaimuki), Elmer Guzman (@PokeStop), Chef Mavro (@ChefMavro) and Henry Adaniya (@hankshautedogs). @BigCityDiner and @milanofreezer also active in the Twitterverse and the number of participating restaurants is sure to grow as more begin to recognize Twitter’s potential to turbo charge old-fashioned person-to-person, word-of-mouth recommendations.
I say, it’s better to jump in than get left behind. Follow them, follow me @fashiontribe.
Celeste Cabison serves up slices of waffles topped with bananas foster.