Email marketing is a numbers game, this is how you get more subscribers | Formitable
Thought For Food ← Arrière
2 minute read
22 mai, 2020

Email marketing is a numbers game, this is how you get more subscribers

Expand your mailing list with these 4 tips

Email campaigns are a numbers game. The more email addresses you have, the better the result of your campaign. Use these tips to increase your mailing list.

Email campaigns are a numbers game. The more email addresses you have, the better the result of your campaign. Use these tips to increase your mailing list.

Collect automatically through the widget

On the check-out page of reservations, gift vouchers and takeaway, guests can sign up for your newsletter. This way you automatically collect email addresses from loyal guests who are already familiar with your restaurant and would like to stay informed about everything that is going on.

Transactional emails

Add a direct link where guests can apply for you newsletter in your transactional emails. Transactional emails are you confirmation or reminder email for reservations, or the email after an other purchase in your widget, like a takeaway item or gift voucher. 

Link on your website

You also want to give guests who have not made a reservation or ordered with you the opportunity to sign up for the newsletter. Add a link or button to, for example, your about us or contact page where guests can sign up.

Website pop-up

With the promotional pop-up on your website you can collect many registrations. Put a direct link in your pop-up where guests can immediately sign up for your newsletter. Read here how to place the pop-up on your website.

Link on social media

You can perfectly use your social media channels to add more people to your mailing list. Post a message with a link to your registration form on social media and your email list will expand automatically.

Note: Spamming is a risk

Only send to email addresses for which you have received permission. You are bound by international law in this area and you don't want to risk the reputation of your restaurant.

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