{"id":149309,"date":"2025-05-28T15:33:09","date_gmt":"2025-05-28T15:33:09","guid":{"rendered":"https:\/\/pizzatoday.com\/?post_type=topics&p=149309"},"modified":"2025-08-21T08:50:21","modified_gmt":"2025-08-21T08:50:21","slug":"mikes-monthly-tip-everythings-changed-and-nothings-changed","status":"publish","type":"post","link":"https:\/\/pizzatoday.com\/news\/mikes-monthly-tip-everythings-changed-and-nothings-changed\/149309\/","title":{"rendered":"Everything\u2019s Changed and Nothing\u2019s Changed | Mike\u2019s Monthly Tip"},"content":{"rendered":"

Twenty years ago, I was walking neighborhoods to place door hangers and blowing up the phonebook company to be listed first with our \u201cA name,\u201d Andolini\u2019s. Today, I\u2019m crafting Instagram reels and shooting out tons of e-mails<\/a>. But here\u2019s the kicker: Nothing\u2019s really changed. Not the goal. Not the audience. Only the medium.<\/p>\n

Back then, marketing<\/a> was about pounding the same message into the same heads over and over \u2013 familiarity breeds trust, and trust breeds business. Now? Same game, just a different playing field. Instead of paper in the mailbox, it\u2019s pixels on your phone. Instead of being \u201cabove the fold\u201d in a newspaper, you\u2019re trying to land above the scroll on someone\u2019s feed.<\/p>\n

Yes, the tools are cheaper today. A reel costs nothing to post. A viral video is free \u2013 kind of. But you do bear the mental burden of your time, creativity and consistency. And now, you\u2019re not just competing with other pizzerias in your Yellow Pages \u2013 you\u2019re battling makeup tutorials, travel influencers and dancing dogs for your customers\u2019 attention.<\/p>\n

That\u2019s where quality and quantity come in.<\/p>\n

There\u2019s a story I always revert to: A pottery class was split in two. One half was told, \u201cYou\u2019re graded on making the perfect pot.\u201d The other? \u201cMake as many pots as you can.\u201d Who made the best pots? The quantity group. Why? Because repetition breeds refinement. Trying over and over \u2013 not just waiting for the perfect moment \u2013 makes you better, faster and more instinctual.<\/p>\n

The same thing applies to online content<\/a>. You want to make great posts? Don\u2019t obsess over one \u201cperfect\u201d video that shackles you never to make anything because, \u201cIt\u2019s not good enough,\u201d or \u201cI\u2019ll look dumb.\u201d I wholeheartedly encourage you to look dumb. Make more. Shoot more. Post more. The quality will come as a byproduct of doing the reps.<\/p>\n

Stories Over Side Work and Posts Over Prep<\/b><\/h3>\n

We must remember that visibility is the driver of revenue. And nothing important can become a victim of what\u2019s essential. I\u2019m not saying skip the tasks of the day, but don\u2019t skip telling your story either. The prep will get done. But if nobody knows who you are? You\u2019re invisible, no matter how good your food is.<\/p>\n

Repetition, Visibility, Connection<\/b><\/span><\/h3>\n

Making inroads with the community is still the game \u2013 and it always will be the game. How many people see you and how often? When they see you, do they care? Building trust alleviates purchase anxiety and increases the potential for purchase pride.<\/p>\n

I remember Jerry Seinfeld explaining why he chose Netflix to hold the Seinfeld catalog. He said it didn\u2019t matter whether it was a network or Netflix, as long Seinfeld was showing on the \u201cmedium of the day.\u201d That\u2019s how you\u2019ve got to think. Don\u2019t romanticize the platform, romanticize the result: connection.<\/p>\n

We need to be where our customers\u2019 eyes are and<\/i> show up consistently with content that reflects our restaurant\u2019s values, food and vibe.<\/p>\n

So, yeah. Everything\u2019s changed. But really? Nothing has.<\/p>\n

Mike Bausch\u00a0is the owner of Andolini\u2019s Pizzeria in Tulsa, Oklahoma.\u00a0Instagram:\u00a0@mikeybausch<\/a><\/strong><\/p>\n

 <\/p>\n

\n

\"JuneRead the June 2025 Issue of Pizza Today Magazine<\/h4>\n

This month, we focus on restaurant technology. See what\u2019s hot in tech trends this year. Explore kitchen automation that can save labor costs and improve quality. See how digital menu boards can help you stay on top of menu prices in a fluctuating economy. After a record-breaking Pizza Expo and International Pizza Challenge, we explore pizza trends from the world pizza competition. Find summer dessert inspiration. Discover how to take your side salads to entree status.\u00a0Go to the June Issue.<\/a><\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"

Twenty years ago, I was walking neighborhoods to place door hangers and blowing up the phonebook company to be listed first with our \u201cA name,\u201d Andolini\u2019s. Today, I\u2019m crafting Instagram reels and shooting out tons of e-mails. But here\u2019s the kicker: Nothing\u2019s really changed. Not the goal. Not the audience. Only the medium. Back then, […]<\/p>\n","protected":false},"author":13,"featured_media":149283,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","inline_featured_image":false,"footnotes":""},"categories":[3236],"tags":[279,3119,3118,1796,2543],"topic":[3255],"class_list":["post-149309","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-marketing","tag-marketing-changes","tag-marketing-medium","tag-mike-bausch","tag-mikes-monthly-tip","topic-brand-marketing"],"acf":[],"yoast_head":"\nEverything\u2019s Changed and Nothing\u2019s Changed | Mike\u2019s Monthly Tip - Pizza Today<\/title>\n<meta name=\"description\" content=\"Restaurant marketing has changed and remained the same. Messaging through different channels from the past. 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