People Who Get It: Joanne Chang
by nickseagers
There are a number of folks out there who just get it. In this new series of posts I will be highlighting some of my favorites. These are people who not only understand the basis of social media, but are using it in new and creative ways, and adjusting to the changes and innovations as they come. These people aren’t ‘masters’ or ‘gurus’ or any other buzzword you want to attach to the new media. They just get it.
Joanne Chang
The story behind how Joanne Chang went from an applied mathematics degree from Harvard to chef is a great one. But this has been covered. You can read an interview she gave to Katherine Martinelli here for the 2009 Boston Rising Star Challenge where she describes how she got where she is now. I was at the event this interview is attached to, and the Asian-braised Short Rib Taco was awesome.
She has more than shown her business and kitchen chops with Flour Bakery (1 + 2 + soon 3) and Myers+Chang. It’s the connections she is making through these places with the clientele that shows how much she gets it.
Myers+Chang: A lot of restaurants use Twitter as a sounding board for specials and…not much else. @myersandchang focuses on test menus in the kitchen, upcoming changes, and most importantly – connecting with others who are tweeting about the restaurant and the food. Good reviews, tweaks, service comments, and dissatisfied customers – they cover it all. If your experience should have been better in their view, M+C will ask you for another shot.
Directly.
This isn’t about second chances – this is about showing that they listen to the people who pay the bills and use the power of word-of-mouth. Sign up for their newsletter through the website and get updates on classes Chef Matt is teaching, Joanne’s Joke of the Week and other updates about the place where I love drinking Hitachino Red Rice Beer.
The twitter updates from @jbchang are focused on Flour Bakery and (all) surrounding projects. From the final works on the cookbook to slamming rude customers, to finding out what Joanne left in the dryer this week, it’s another showing of ensuring the atmosphere of the bakery extends beyond the doors.
The website for Flour Bakery covers both locations currently open, and Joanne has been keeping up with a blog about the creation of the cookbook, testing, covers, availability and everything else.
As if working 168 hours per week isn’t enough, Joanne can be found in several other spots out in the web. From recipes for Food & Wine to popping up in Google images with her husband and business partner Christopher Myers, to giving interviews and recipes for King Arthur Flour – whatever comes out next will be great.
The bottom line here is the food is great at all locations but that’s not what it’s all about. It’s the people who work for you, and the way you connect with your customers that matters.
Joanne Chang gets it and doesn’t appear to be slowing down or losing it.
