This week from June 21st – June 27th marks The Yelp Eats Event in St. Louis.  12 different restaurants are participating offering a special 3-Course Dinner menu for just $25 + tax and tip.  The menus look freaking tasty!  Please get out this week and support our local St. Louis restaurants.

Below are the different menus that are offered:

Kota Wood Fire Grill:

Appetizer: Garlic Barbeque Delta Shrimp OR Stuffed Mushrooms with goat cheese and herbs

Entree: Jerk Painted Salmon OR Hickory Fired Orzo OR Espresso Rubbed Beef Filet Medallions

Dessert: Devil’s Food Cupcake OR Apple Pie and praline sauce

Sanctuaria:

Appetizer: Choose any 1 tapas from the menu.

Entree: Choose any 1 tapas from the menu OR any 1 cocktail from the specialty cocktail menu

Dessert: Choose any dessert from the dessert menu

Frazer’s Restaurant & Lounge:

Appetizer: Chorizo Stuffed Dates OR Zucchini Rolls (vegetarian)

Entree: Moroccan Tilapia OR Daily Chicken Special OR Steak Frites OR Sweet Potato Spinach Enchiladas (vegetarian)

Dessert: Bread Pudding OR Key Lime Pie

Lola:

Appetizer: Goddess Salad OR House Salad OR Caesar Salad OR Soup du Jour

Entree: Lobster Corn Dog with Mac ‘n Cheese OR Coq Au Vin OR Carmen Crepe

Dessert: Dessert au Jour

Milagro Modern Mexican:

Appetizer: Queso Fundido OR Quesadilla Tradicionales

Entree: Carne Asada OR Salmon Yucateco OR Chiles Rellenos

Dessert: Tres Leches Cupcake OR Apple Cinnamon Empanadas

Jade Restaurant & Lounge:

Appetizer: Crab Rangoon OR Pork Pot Stickers

Entree: Mango Tofu OR Chicken Sauteed Mushrooms OR Hidden Dragon Roll

Dessert: Green Tea Cheesecake OR Fried Banana

Onesto Pizza & Trattoria:

Appetizer: House Salad OR Salami Roll

Entree: Pick any 14-inch Pizza (up to 3 toppings) OR Eggplant Parmigano Plate OR Spaghetti & Meatballs

Dessert: Tiramisu OR Cheesecake of the Day

Almond’s:

Appetizer: Asparagus Risotto OR Crab Cakes

Entree: Pan Fried Chicken OR Grilled Salmon OR Veggie Pasta

Dessert: Blueberry Bread Pudding OR Chocolate Souffles with berry sauce

***NOTE: Almond’s is closed Thursday evening for a private party***

Boogaloo:

Appetizer: New Orleans Style BBQ Shrimp OR Vegetarian Flatbread OR
Plaintain Tostones

Entree: Ropa Viesja OR Half Jerk Chicken OR Jamaican Johnny Cakes

Dessert: Bread Pudding OR Vanilla Bean Creme Brulee

Mosaic Modern Fusion:

Pre-appetizer/Chef’s Creation: Amuse Bouche

Appetizer: Fresh Mozzarella Caprese OR North African-style Hummus

Entree:  Petit Beef Tenderloin OR Cuban Artichoke Roast Chicken OR Chef’s Seafood Selection

Dessert: Chocolate Pot of Cream OR French Toast Bread Pudding

The Scottish Arms:

Appetizer: Scotch Eggs OR Haddcock Cakes OR Mixed Green Salad

Entree: Fish ‘n’ Chips OR Chicken Curry OR Pork Burger OR Terrene of veggies

Dessert: Bread Pudding of the day OR Fried Mars Bar

The Shaved Duck:

Appetizers: Crab cakes with jalapeno cream corn OR Smoked Wings with mango habenero bbq sauce

Entrees: Smoked Meatloaf with root beer glaze and choice of one side OR Duck Flatbread with smoked tomatoes spinach bleu cheese and bourbon drizzle

Desserts: Rhubarb Pie with a scoop of ice cream OR Hummingbird Cake
————–
Please note these restaurants will also be serving their regular menu during Yelp Eats. When you make your reservations at participating restaurants mention you would like to receive the Yelp Eats menu.
Email stlouis@yelp.com for any questions!

Disclaimer:  UrbanBacon has partnered with Yelp to help promote Yelp Eats this week.  In return, we will be sponsoring The Weekly Yelp the week of July 28th.  Just being transparent and honest with our readers:).

Have you ever poured your heart into something?  Got lost in the process?  Forgot you’re actually working?  To me, that’s UrbanBacon.  I love restaurants.  I love going out.  I love friends.  It makes my world go around…

Today, the most unbelievable thing happened.  I was slogging through a mundane day, barely holding my eyes open.  Then I received a phone call.  It was Nicolas Carretero from Guido’s Pizzeria and Tapas who we recently interviewed (Check out the interview here).

I picked up the phone “This is Phil.”  Nicolas responded “Hey Phil, how ya doing?”  I thought to myself…well, I could tell him how incredibly slow my day has been.  How much I despise training and the corporate world (my day job).  But I went with a standard “Great, what’s up?”

Nicolas then said the most humbling thing ever.  Word for word:

“Phil, I just called to say Thank You.  I had to tell you over the phone, because I text way too much.  We had a great turn out for our World Cup crowd.  I asked our manager to pass out flyers, and find out how non-regulars had found Guido’s.”

He continues:

“The next day our manager came to me excited about something.  She said 20 people showed up because they saw us on UrbanBacon!  Phil, whatever you’re doing, keep doing it.”

I cannot express how humbled we are.  We work hard to build a VALUABLE service for people and restaurants.  Sure 20 people isn’t a Groupon blowout, but Guido’s didn’t pay a dime to meet those 20 people.  They hustled, believed in us, and we are thankful.  Stories like this keep us pushing to get every restaurant online and active!

Your Friend,

Phil Novara

PS>  Thank you Nicolas, let’s hit 40 next time!

Its 7:00am when you first smell that fresh coffee brewing.  Half asleep and groggy eyed, you quietly pour the first cup of piping hot goodness.  As the mug warms your hands, you give a long morning stretch, and lazily open your laptop.  The calm peacefulness of early morning is soothing like crawling in fresh sheets after a hot shower.  Quiet, serene, the morning is yours.  Now it’s time to wake up, sleepyheads!

Like most Americans, your first morning task is to check email, delete spam, and cipher what really matters.  Without fail, there is a coupon in your inbox offering 53% off at your favorite local restaurant.

Hook, line, and sinker you’re sold.  Is this really a good thing?  Are we turning restaurants into department stores?

The Department Store Effect:

When do you buy new clothes?  Do you wait for sales/coupons or pay full price?  The logical argument is to wait for the sale, and that’s not our fault.  We love getting deals…it’s hard wired into the human psyche.

By bombarding us with coupons, department stores have brainwashed us to only buy during sales.  Talk about the biggest marketing backfire of all time!

Are Restaurants The Next Department Stores?

I hear more and more people saying “I’ll just wait for the Groupon.”  Here is a quick lesson in Marketing 101:

“As consumers slowly adapt to deep discounts, it begins to change expectations.  Once our expectations change, so do our buying habits…which is difficult to reverse.”

The idea “why would I ever pay full price” is dangerous.  Are these newly cropping up coupon sites creating this expectation in diners?

Happy Hour is Different

It’s no secret, restaurants and bars have been promoting happy hour specials for years.  Until the recent rise in group buying, this was a widely acceptable form of marketing (that keeps regulars coming back daily!).  Happy hour will never die, but the shift to deep discounts is flat out scary from a marketing standpoint.

The Smart Alternative

The smart alternative is to focus on specials you already run like daily happy hour.  Use online tools to create awareness of current specials and invite customers in.  Get creative.  Why not create daily specials on the fly?  Focus on creating a loyal customer base, and not customers looking for a one-time discount.

In my opinion, I fear if we continue to offer deep discounts, consumers will quit eating out unless they can find 53% off.  Our buying habits shift with expectations.  This could be devastating for mom and pop restaurants that lack the budget of large chains.

What do you guys think as customers?  As restaurant owners?  Please leave your comments below, I am intrigued by this conversation!

Recently UrbanBacon was featured by Tere Scott in St. Louis Frugal Living Examiner…which is freaking awesome!  You can check out the article here.

We want to personally thank Tere for writing the article.  Keep doing what you do, and we will keep rocking local St. Louis Restaurant Deals!

photo credit

Across from St. Louis, in the small river town of Alton, IL resides a legendary bar called Fast Eddies Bon Air.  Some gather for the drinks, most come for the food.  The scene resembles “The Double Deuce” from the movie Roadhouse, hosting everything from bikers to attorneys.  The only difference is Patrick Swayze isn’t ripping out throats, and Fast Eddies clientele is MUCH friendlier.

The dark interior of Fast Eddies is lit up with neon beer signs, old memorabilia, and glowing flat screens covering the days sporting events.  At first glance, it’s not a place to take your mother.  Only to find out, your mom loves Fast Eddies!

So why does Fast Eddies draw such a crowd?  I’ve seen Sundays where they ring 500+ food orders by 2pm.  That’s just warm up!  What is their secret?  How do they do it?  Here are the 5 reasons why Fast Eddie’s Bon Air sells:

1.  Keep the Menu Simple, Stupid…

What does Fast Eddies Menu consist of?

-Peel n’ Eat Shrimp…29 cents

-Fat Eddie ½lb Burger…99 cents

-Basket of Fries…99 cents

-Bratwurst…99 cents

-Red Hots…99 cents

-Pork Kabob…$1.99

-Hot Chick on a Stick…$2.99

-Big Elwood (steak kabob)…$2.99

What you see is what you get.  We are huge advocates of keeping things simple.  Ever open a Cheesecake Factory Menu?  Keep it simple, and make it awesome!  (perfect what you do best)

2.  Cheap Eats = Tons of Drinks

Look at The Fast Eddie’s Menu, its cheap…dirt cheap.  It’s the main reason people keep coming back.  How much profit do you think Eddie clears on food?  My guess is slim to none…

In a sense, Eddie is like the blogger of the restaurant industry.  He offers free content (food), and sells drinks.  Just like a blogger who writes about saving on insurance and sells insurance polices.  Teach a man to fish, and he will buy the fishing poles from you.

Cracker Barrel is great example of this!  They make 23% of profit from retail sales.  What about gas stations?  They sell gas just to get you in the store.  Most of their profit comes from retail sales, not fuel.

Give incentive to your customers.  Offer something at a great price, and then focus on up-selling.

3.  Cash Only = Unbelievable Service

Yes, you heard correct, Fast Eddie’s is CASH ONLY.  While most of us move forward into new payment systems with our iPhone like Square, they keep it old school.  Waitresses never wait to run tabs.  Splitting tabs is out of the question.  They enter drinks, pay the bartender cash, and on to the next customer.  It almost seems like waitresses roam without sections, although I am sure that’s not the case.

Now I am not suggesting you switch to cash only.  It works for Fast Eddies because they focus on volume.  I am pointing out how much smoother the wait staff operates.  They are fast and efficient.  Are there ways to simplify how you accept payments?  Make things faster?  Streamline?  These are all questions to help both your customers and FOH.

4.  Patios Sell Themselves

One of the greatest features is Fast Eddie’s Patio.  It’s GINORMOUS!  To give you an idea, they bought the street next door to expand it, put a retractable roof over it, added space heaters, and made it open year round.  Most call it awesome, I call it genius!

People love to be outside, especially in the summertime.  If your restaurant has the room, make a patio.  Sidewalk patios work also if you can get the license.  It is worth giving customers the option to sit outside, patios keep customers drinking all summer!

5.  “This Place Rocks My Face Off”

Atmosphere is everything.  Fast Eddies is a unique experience.  When you first walk into Fast Eddies, you feel the vibe.  This place is different.  This place rocks my face off!  Focus on making your restaurant/bar unique for every experience.  Man vs Food is an example of how to make your restaurant unique.  Entertain people with live music, let the food smells permeate, and be friendly.  That’s how you keep people coming back.

Disclaimer:  In no way is UrbanBacon affiliated with Fast Eddies, I just happen to love that place!

This week I have the privilege of chatting with Ellen Malloy the founder of Restaurant Intelligence Agency.  Ellen runs a PR site for restaurants and has huge clients in Chicago among other places.  I am a huge fan of her blog called RIA Unplugged.  Before I spill ALL the beans, let’s get to the interview!

1.  First off, thank you for taking the time to sit down with us Ellen.  Let’s get started, you’re the founder of Restaurant Intelligence Agency (R.I.A.).  Can you tell us the story behind R.I.A. and why you created it?

Oh, gosh.  Sure.  The very first germs of an idea for RIA came one day while I was training for the Marathon in 2007.  I was opening Table 52 for Art Smith and while on a run, got a call from a journalist who needed a menu.  I let her know I would send it to her in about 2 or 3 hours, when I got back to the office and she suggested that I get in a cab and go get it right then because that was when she needed it.  I was dumbfounded because although I had learned as a publicist the need for always being connected, I hadn’t faced needing for all information to be available 24/7.  So, I started trying to engineer around that.

Then, we just started down the path of learning.  First, we learned we had to enhance the press kits every day with news.  Then, we needed to distribute news through other channels like Facebook.  Then, we needed to build systems for collecting the data from restaurants.  Now, we are rebuilding the premise of RIA to focus more on a lifestreaming-style of data.  Great technology solves problems, so basically we’ve been solving the problems of restaurant PR for the past three years.

2.  The main focus of R.I.A. is providing chef driven restaurants affordable PR.  Can you explain what a chef driven restaurant is to our readers?  Why are chef driven restaurants different when it comes to PR, promotions, and marketing?

I’ve always struggled with how to define our market in words because once you start gaining awareness and sales from people you never meet, you have to use static words more than conversation to describe yourself.  I can’t just channel Justice Potter Stewart and say I know it when I see it because no one would understand that.  So, I define it as chef-driven as a shorthand way of saying, “the focus of the restaurant is that there is a chef in the kitchen who is working on a menu in an independent, creative way.”  That last bit is important because, if you are one to parse words, there is a chef in just about any kitchen.  The ability to work on a menu in an independent and creative way is the swing vote.

By virtue of the creativity, chef-driven restaurants are different.  In terms of PR, etc., you are dealing with someone who is a bit of an artist, not a corporate dude in a suit.  The artistry is what makes chefs so fascinating to people.

3.  Both R.I.A. and UrbanBacon are very active on Facebook and Twitter.  We also encourage restaurants and chefs to do the same.  How is R.I.A. different from these marketing tools?

We create content for our clients, where as on Facebook and Twitter, well, you have to create your own.  Restaurant people aren’t communicators by trade, so absent of a lot of training and prompts, it can be kind of hard for them to generate the amount of content needed to be relevant.

4.  On your Twitter Bio you quote “dragging chefs kicking and screaming onto the Interwebz.”  Can you explain what that means?  Do you feel chefs are reluctant to get online?

Ugh, most are, yes.  I had a meeting the other day with a multi-unit operator who doesn’t have an email address.  At.  All.  He has an assistant instead.  So retro.  And so expensive!  A lot of other chefs are still not on either Facebook or Twitter.  They have all sorts of bizarro reasons why, but the crux of the problem in my mind is insecurity.  Maybe they don’t feel comfortable typing or maybe they are afraid someone will discover they aren’t all that.  Who knows.

But this is the world.  I don’t think it will always be about Facebook or Twitter, those are just the tools du jour.  But the social aspect of our communication and the life-streaming style of presenting one’s personal brand, those things are never going away.

5. In early March you wrote a blog posted titled “5,772 new customers – how can I not love Groupon?”  This blog post created quite a stir in people, because many people really do love Groupons.  But from a restaurant standpoint, this may not be the best marketing tool.  Can you explain why you feel this way?

Aside from the fact that it is staggeringly expensive marketing? And what kind of restaurant can withstand any marketing effort that costs that much money?  And that the majority of people who discover your restaurant through Groupon are really not going to convert into amazing customers because, of course, they are dining elsewhere with other Groupons?
Aside from all that, my real issue is that Groupons are often used by restaurants to try and mask real problems.  In the last few weeks in Chicago, there was a Groupon for a restaurant that is either in bankruptcy or has been fending off bankruptcy since the middle of last year.  The restaurant isn’t relevant, that is why no one goes to it and why they are in financial trouble.  Groupon isn’t going to make it magically relevant.  Another restaurant that Grouponed in the last few weeks is just plain old bad. They are in a prime location with tons of walk by and no one eats there because it is a dated design and the food doesn’t make sense. Again, they are relying on Groupon to change that … somehow.

I am not saying that it never works. But what I am saying is that it is a risky proposition to try and see if you can hope away your problems with a lot of customers.  

6.  If you had your choice:  “Five Stars on the Town” or “Preparing a Feast with Friends?”

I eat out for a living — I’d choose Feast with Friends in a heartbeat.

As you may know, The UB Blog loves doing interviews from all walks of life within the restaurant industry.  From food bloggers, owners, and even software programmers.  If they are involved within the industry, we want to meet them.

Today we get to interview an individual who is aspiring as the next generation taking over his family restaurant.  Over this past month, I have had the privilege of working with Nicolas Carretero from Guido’s Pizzeria and Tapas located on The St. Louis Hill.  Before I start yapping away, let’s get to the interview!

1.  First off, welcome to The UB Blog!  Whenever I get the privilege to interview a local restaurant, I want to know the background.  Can you tell me the story behind Guido’s Pizzeria & Tapas?

My Grandpa Carretero immigrated over to NYC for a few years to check out America for the first time. He decided to move my family here to US for better opportunities.  He chose Saint Louis because there was a Spanish movement in the Mid-West.

My uncle, Miguel Carretero opened his first Guido’s in January 1988 in Holly Hills on Morganford Rd. Two years later, two more Guido locations:  one in Maplewood and one in Afton.  Later, he relocated the three pizza places to 5046 Shaw on “The Hill” and has been there ever since.

2.  Tapas (one of my favorite menus) have become very popular and trendy in The US.  Can you tell us a bit about Tapas?  What are your favorites that Guido’s offers?

Tapas are authentic Spanish finger foods meaning small appetizers.  Well, I am Spanish so I love them all!  But my top two musts:

“Bacalao a la Vizcaina” (codfish)

and

“Alfcachofas con Jamon” which is Spanish artichokes cooked with white wine, olive oil, peas, and Jamon Serrano (Spanish ham).

3.  I know Guido’s has been around for 22 years, which is very impressive.  How does an established restaurant stay fresh?  Are you guys using traditional marketing/advertising or turning online to social media and new forms of marketing?

We travel to Spain every year, not just to visit familia.  Nah, not for vacation but for business purposes and creating new innovations for the restaurant.  The basic “word of mouth” does a lot for us.  We rely heavily on Guido’s regulars to keep spreading the word.  But we are also trying new strategies online like Facebook, Twitter, Dig, Stumbleupon, and Linkedin.

Guido’s is also doing some new stuff;  promos for AC St.Louis Soccer team, Saint Louis Athletica Soccer and promoting the Soccer World Cup 2010.

We do some advertising, but very little.  Hopefully through word of mouth and new strategies online, we can reach out to all St. Louis audiences.

4.  Sites like Yelp, bloggers, and social media have changed the hospitality industry.  Now everyone is a critic with a voice.  Do you believe it’s important that restaurants pay attention to their online reputation?

Of course, I believe it’s extremely important for us to pay attention to what customers have too say and what people are thinking.  Especially online, it is the wave of our future.

5.  Last question, from a personal suggestion:  Do you go with the pizza or tapas at Guido’s?

I love both! Put it this way, you can’t go wrong with either of them! Just trust me,  Guido’s Pizzeria and Tapas is the authentic and fresh mother ship of Tapas!  And we make a great Saint Louis style pizza.

Guido’s Pizzeria and Tapas

5046 Shaw Ave

St Louis, MO 63110

314.771.4900

Friend up Guido’s on Facebook here…or Follow on Twitter here

Won’t you be, my neighbor?  This was the theme song to a long airing PBS show called Mister Rodgers Neighborhood.  The lovable character, Mister Rodgers, asked this of American children for close to 33 years.  He believed in community and crossing the fence to meet your neighbors.  You know what?  Fred Rodgers would have made an excellent restaurateur!

Running a restaurant involves an engine of working parts.  If the engine starts locking up, marketing gets quickly pushed aside.  In reality, marketing is the oil that keeps the engine running.  Starting locally within your community is a powerful marketing tactic…Mister Rodgers understood this principle.

I was recently reading the three part series at Jaw Dropping Marketing titled Restaurant Marketing:  Be a Good Neighbor…and the wheels started cranking.  The article talks about being involved in your community as a form of marketing.  Car washes, charity events, and church picnics are all ways to get involved.  These people are the customer base of your restaurant.  Don’t sit back waiting…offer to help with community events, and they will thank you by becoming a patron.

Who are your neighbors in a three mile radius?  ESPECIALLY the office buildings, they can help double your lunch crowd.  You need to get out within this community and make friends.  Go door to door and introduce yourself.  Offer a coupon or just shake hands.  Tell them about your restaurant.  These are the people who are most likely to become repeat business, just because they live next door.  You need to meet your neighbors, it worked for Mister Rodgers, and it will work for you!

An easier way to scale these relationships are online.  Scour Facebook and Twitter looking for people who live in your community.   Friend or follow them up and introduce yourself.  Tell them about your restaurant and invite them in.  Don’t push specials on them, that would be spamming.  Take the time and get to know them.  If they are part of church group on Facebook, ask if you can cater a picnic.  Get creative, the business is in your backyard.

We both know that Mister Rodgers wasn’t a restaurateur, but he would have been awesome.  Getting involved within your community is a way to give back, and run a successful business.  The people within your community are the people who pay your bills.  Take the time to meet, show you care, and they will support you.  It is the ultimate “THANK YOU.”  Now step over the fence and start meeting your neighbors!

We have all seen Man vs Food on the Travel Channel.  A heavyweight eater by the name of Adam Richman tours the country battling the mightiest of food challenges.  Season 1 aired in St. Louis at the World Famous Crown Candy Kitchen:

The Challenge:  Dominate 5-24oz Milkshakes in 30 minutes.

The thought of slurping down 5 ice cold malt milkshakes is enough to make any man shudder.  Many brave warriors have battled, and only around 30 people have tasted sweet victory since 1913 (according to wiki).  That’s a food legacy!  Let’s just say food won this battle of Man vs Food.

So what gives?  Are we such an obese country that we get off watching a guy devour 8000 calories?  My first reaction is to say “hells yes!”  But that’s half of it…The other side is watching what food challenges restaurants dream up.  Is your restaurant a legacy?

The idea of a food challenge is fantastic marketing.  They made a hit cable television show just based around it!  Here are 5 reasons why the concept works:

1.  Elements of a Successful Food Challenge

For unknown reasons, the challenge of devouring massive amounts of food is appealing.  It’s a sense of accomplishment, and freaking impressive.  Here are the main elements:

1.  Time constraints

2.  Free food for winners

3.  Winners = free t-shirt + spot on the wall of fame

Use these 3 elements, and watch customers start lining up!

2.  Braggin’ Rights

Every food challenge awards the winners with a spot on the wall of fame.  That’s braggin’ rights, and yes it motivates competition.  The winners keep braggin’ for years to come (free word of mouth, duh).

3.  A Shot at FREE!

How many times have you sized up a large plate of food?  How many times have you heard of a food challenge, and guessed you could probably beat it?  After all, if you win the meal is free, right?  Hook, line, and sinker.  It’s like playing the lottery…yes it’s only a dollar, but if you win the payout is huge!  Hence many keep trying, but most will fail.  That means you continue to collect payment for large meals.

4.  Free Publicity

Media covers big news, especially local media.  Start creating buzz by offering a ridiculous food challenge and watch the media take interest.  Include it into your marketing budget.  If the media covers your challenge, the business can be worth weight in gold.  It will draw more attention than spamming Facebook.

5.  Losses Cover Costs

The challenge should be difficult.  Not impossible, but less than 20% of people should finish.  This creates word-of-mouth legacy among diners.  They want to be the next contender and prove their eating dominance.  Since most fail, you will profit heavily off the losses.  These profits can go into t-shirts and marketing for future challengers.

BONUS – Ultimate Food Challenge Example:

The Big Texan FREE 72oz Steak Challenge is the best food challenge known to man.  Its copywriting genius mixed with a marketing know-how.  Here are the key elements:

1. The steak is labeled FREE.  This convinces consumers they have a free shot.  Which The Big Texan takes payment upfront and then refunds the winners…genius?

2. 4.5lbs of steak is massive!  48,000 have tried, roughly 8,000 have conquered.  Hence many try, most will fail.

3. The 72oz steak is so legendary, that Adam Richman accepted the challenge.  He dominated, and The Big Texan landed a spot on The Travel Channel.  That’s marketing genius!

WE NEED YOUR HELP PEEPS!

Everyday we are working to provide more value to our users.  Currently the UB Team is working on adding a new follower feature.  The feature will allow  people to “follow” their favorite restaurant.  Once following a restaurant, you will receive an email notification when they post a new deal.  Nothing long and outlandish, just a quick reminder that your favorite restaurant is offering a new deal!  You will also be given the option to “unfollow” restaurants in your user profile.

Our Dilemma:

We are SICK of the word “followers.”  Therefore, we need your help dreaming up a new name for UB Users!  Some current suggestions (seriously in all seriousness dudes):

Bacon-nators

Dominators

Patrons

Supporters

Fans (sorry FB, you gave it up lol)

Ok, none of these are 100% set in stone or even half way serious.  That is why we are calling on you guys.  Can you help us dream up a new name for our awesome UB users? PLEASE LEAVE YOUR SUGGESTIONS BELOW!

photo credit