Melissa Libby owner, Melissa Libby & Associates (Atlanta, GA)
Melissa Libby, owner of Melissa Libby & Associates (MLA), started her career in hospitality. Today, her friends call her the Restaurant Whisperer
In this interview, Melissa talks about the challenges restaurants have faced in the face of Covid-19, the changes yet to come, and the lessons she has learned in her 27 years of restaurant marketing. In recent months, MLA has helped its clients pivot to curbside delivery, takeout, and/or to serving different retail markets. Some of the adaptations? Restaurants have:
- Started low-overhead ghost kitchens/pop-ups that provide different menus from what is available in brick-and-mortar restaurants
- Converted parking lots into patios for outdoor dining
- Elevated curbside packaging and pickup to elegant “experiences.”
- Started selling off their wine cellars, offering some great wines at good prices.
Melissa advises, to further support your local restaurant, “Tip well.”.
Because restaurants typically do not have a lot of money, they value public and community relations over traditional advertising. As restaurants open back up, which clients are most likely to return for dining “in”? Turns out demographics provide no clue. Dining in is the more profitable option . . . but it’s tough to figure out who to target with the “come back in” messages. Each individual will have his or her own level of comfort and timing for when it “feels safe.”
Melissa notes that “online ordering technology is glitchy.” She has seen some improvement already and thinks it will quickly evolve to something “way better, very quickly.” Third party delivery services take a significant cut of the food delivered. So, she says, order from the restaurant, and pick it up yourself.
Melissa lauds the Georgia Restaurant Association for lobbying to get the necessary changes made to help Georgia’s restaurants survive.
When Melissa talks about the early days of her business, she says that she did not plan for success. She did not ask “What do I do if I get more clients than I can handle,” she asked, “What am I going to do if I fail?” She feels she would have done better to plan for success and to prepare for success. Melissa used a siloed PR business staffing model until she figured out that did not work for her. She then divided her staff up by what they liked to do best and where they excelled. This made her staff happier, and her organization more resilient. Now, when an employee leaves the agency, the body of knowledge connected to a client remains intact because everyone in the agency has been working with that client.
Melissa can be reached on her agency’s website at: ThinkMLA.com.