How to Keep Your Legitimate Direct Mail From Getting Snatched Up by Spam Filters

You spend hours working on a piece of direct e-mail, sweating over the tiniest details, making sure it tells your customer or prospect exactly what they need to know in exactly the right way. When you’re finished your tenth or eleventh draft, you click the send button, sit back, and wait for business to start rolling in.

But nothing happens.

Studies show that more than fifteen-percent of permission-based e-mails don’t make it through the spam filters of major e-mail account providers like Yahoo!, Google, and Hotmail. And for query e-mails (non-permission-based e-mails) the rate is much, much higher. People just aren’t receiving these messages!

Composing your e-mails doesn’t end when you’ve perfected the body copy for sales effectiveness. You also have to take into consideration how your copy will be “read” by spam filters. Many filters use a points-based system to determine whether a piece of email is legitimate, awarding points for certain words and phrases and domain names, and even the colors you use in your design. The higher you score, the less likely it is that your e-mail will be delivered.

To avoid having your hard work intercepted and “absorbed” by spam filters, consider these important rules when editing the text of your e-mail.

Rule #1: Be Careful With Your Vocabulary

Spam filtering programs use an entire dictionary of common words and phrases that pop-up consistently in spam e-mails. Avoid words like “free,” “prize,” “offer,” the names of major pharmaceuticals, the names of celebrities, etc.

Rule #2: Be Professional

Writing in all-caps, increasing font-size, using lots of punctuation (such as multiple exclamation points) and highlighting words in rainbow colors are all tell-tale sign for spam-filters that your e-mail is suspicious. Keep it simple and clean. Let your words do the talking.

Rule #3: Don’t Send Attachments

With the prevalence of viruses and other corrupting software, very few attachments make it through spam filters. Today, with the ability to safely embed both images and web links in your e-mail, sending attachments is becoming increasingly unnecessary.

Rule #4: Become a “Student of Spam”

Study the spam messages that make it into your inbox. How do you think they got through? What elements turn you away from reading it? Does the subject line make you want to open the message, or delete it? Knowing what not to do is just as important as knowing the rules for success.

Rule #5: Use a Tool to Check Your E-Mail

There are countless e-mail analyzing services and software available on the web. Some of them are even free, like the cut and paste word-checker at SpamDance. By running your text through such a tool, it will help you optimize your language and ensure success of your direct e-mail campaign.

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Reasons Why Restaurants Are Now Setting Time Limits On Table Reservations

During these times, you may also long lines of customers still waiting to be seated, and servers in waist aprons with pockets taking out their notebooks jotting down notes and wondering how to seat their guests.

Restaurants are now setting time limits for table reservations in order to streamline their service and improve customer satisfaction. By having a time limit for reservations, restaurants can ensure that they are able to serve all of their guests in a timely manner. This also allows customers to know how long they will need to wait for a table, which reduces the amount of time they spend waiting in line.

Restaurants are becoming more popular, and as a result, they are getting busier

One reason that restaurants are setting time limits for reservations is that they are getting busier. With more people dining out, restaurants are finding it necessary to set time limits in order to ensure that all of their guests are served in a timely manner.

Keeping people in line waiting to get a table will not only slow down service, but will also impact customer satisfaction. When customers know how long they will have to wait for a table, they are more likely to leave the restaurant if their wait time is too long.

Setting time limits for reservations allows restaurants to manage their seating capacity more efficiently. This way, the restaurant can ensure that all of the guests who have reservations are able to be seated and that those who do not have reservations do not have to wait too long.

Restaurants also benefit from setting time limits on table reservations because it allows them to better plan their staffing needs. They can staff appropriately based on how many tables they expect to be filled during certain times of the day or night.

By setting time limits they are able to ensure that all of their guests have a great experience by not having to wait too long for a table. It also allows the restaurant to ensure that those who do not have reservations are still able to get in without having to wait too long.

They need to make sure that all tables are being used efficiently so that everyone has a chance to eat there

The efficient use of their table numbers is important to restaurants because they do not want to have any empty tables. When a table is empty, it is not making them any money. By setting time limits for reservations, they are able to make sure that all of the tables in their restaurant are being used. This also helps to ensure that guests are getting seated quickly and that they don’t have to wait too long for a table. It also means that those without reservations can still get in without having to wait too long.

Setting time limits on table reservations is something that has become more popular in recent years as restaurants look for ways to better manage their operations. There are several benefits that restaurants can reap from doing this, including:

Ensuring that all guests are being seated quickly and that they don’t have to wait too long for a table.
Reducing the amount of time that tables are sitting empty.
Allowing those without reservations to still get in without having to wait too long.

They also want to ensure that customers have a good experience by not having to wait too long for a table

One of the most important factors that will keep customers coming back is the experience they have while dining out at a restaurant. This will help to create a good experience for the customer and they are more likely to come back in the future.

Restaurants are also able to reduce the amount of time that tables are sitting empty. When there is no reservation, customers will be more likely to take their chances and go to the restaurant without making a reservation. Since people usually eat within an hour, this means that the restaurant will be able to fill up those tables faster.

If you have a reservation and you are running late, it is important to let the restaurant know so they can adjust accordingly

As a customer, however, if you have a table reservation at a restaurant that sets time limits, then you will need to keep them informed if you are running late. If you are more than 15 minutes late, the restaurant may give away your table to another customer.

There are some drawbacks to setting time limits on table reservations, such as guests feeling rushed or pressured during their meal. However, overall, restaurants find that this is a helpful way to manage their seating capacity and ensure that all guests have a positive experience.

All in all, setting time limits for table reservations is a great way for restaurants to manage their seating capacity and staffing needs while ensuring that all of their guests have a great experience. It is something that more and more restaurants are starting to do and it is sure to continue as people become more and more busy.

How Can Professional Chefs Also Become Environmental Activists?

Many professional chefs are also environmental activists

With the changing times and more and more emphasis being paid to saving the environment, professional chefs too are getting into the act. They understand that the food they cook and how it is cooked can have a big impact on the environment. There are many ways in which professional chefs can help save the planet through their cooking.

Some chefs have become vegetarian or vegan in order to reduce their carbon footprint. Others try to buy locally sourced ingredients as much as possible to reduce the amount of fuel used in transportation. Chefs can also use methods like sous vide cooking, which uses less energy than traditional methods.

Many restaurants are now starting to compost food waste, saving both money and resources, and of course, one of the best things professional chefs can do is educate their customers about environmental issues and how they can help too.

Being an environmental activist does not mean that they compromise on the quality and taste of their food; rather they can use their skills and creativity to come up with delicious, sustainable dishes that will make a difference. By being environmentally conscious while they cook, professional chefs can help make the world a better place for everyone, one meal at a time!

Chefs can make a difference by speaking out about the food industry’s negative impact on the environment

One of the ways in which professional chefs can help make a difference is by speaking out about the food industry’s negative impact on the environment. Many chefs are already doing this, and their voices are being heard!

In October of 2018, nearly 100 chefs from around the world gathered in Copenhagen for an event called “Chefs Feed The Planet”. The goal of the event was to get more professional chefs involved in environmental activism, and to show them how they can make a difference through their cooking.

Some of the ways that these chefs plan to make a difference include:

Using seasonal ingredients.
Reducing waste.
Choosing sustainable seafood.

They can also create more sustainable menus and work with local farmers to reduce their carbon footprint

As the head of the kitchen, senior chefs have the chance to make decisions that can positively impact the environment and still bring in business for the restaurant they are working at. Creating sustainable menus is one of these decisions. By using seasonal ingredients that are sourced locally, they can reduce the amount of energy needed to transport food from one place to another. They can also work with local farmers to get their produce, which will cut down on the number of miles food needs to travel.

In addition, by composting and recycling kitchen waste, they can help divert materials from going into landfills. This reduces the amount of methane gas that is released into the atmosphere as well as conserving valuable resources like water and oil. When it comes to seafood, these professionals can make sustainable choices that don’t harm our oceans. For example, they can choose species that are lower on the seafood totem pole or avoid eating endangered fish altogether.

Some restaurants have even started growing their own vegetable and spice gardens where they use their own compost to fertilize the plants. This allows them to get creative with their menus and also reduces their reliance on commercially-grown produce, which can often come from faraway places.

Professional chefs are in a unique position to help save the environment. Not only do they need to be aware of ways that they can reduce their own carbon footprint, but they also need to educate their staff and patrons about these issues.

Chefs can inspire others to make small changes that will have a big impact on the environment

Celebrity chefs especially have the opportunity to inspire others to make small changes that will have a big impact on the environment. For example, they can recommend bringing your own reusable water bottle to restaurants or choosing sustainable seafood options.

Chefs can also help reduce food waste by coming up with creative ways to use leftover ingredients. They can create recipes that use scraps such as carrot tops, onion skins, and stale bread, or they can compost any unused food instead of throwing it away.

By making these small changes, as professionals they can help raise awareness about the environmental impacts of our food choices and inspire others to do their part in preserving our planet.