Bonin Bough of Weber Shandwick

Bonin Bough is executive vice president and director of Weber Shandwick’s global Interactive, Social and Emerging Media practice. Bonin has extensive experience in all aspects of emerging media, from strategic development and project management to code development and design. Prior to joining Weber Shandwick, Bonin was a founding member and senior vice president at Ruder Finn Interactive (RFI), where he developed and oversaw the company’s interactive strategy unit for eight years. For five years, he served as senior vice president, director of strategy and architecture, developing and executing strategic programs for global clients across sectors, including corporate, consumer, healthcare, government, non-profit/arts, travel and technology. He also conceptualized, structured and constructed RFI’s processes for developing measurable and effective Web strategies. Previously, he served as interactive strategic advisor for Neural Net where he worked on projects including the first Jordache Web site. Bonin also founded North Eastern Digital Media, which later became Potomac Digital. Bonin has been a professor at the Center for Publishing Graduate Studies at New York University since 2000. He has also volunteered as a student mentor, served as a board member for community outreach programs and has developed a technology curriculum for the New York City Alternative School Superintendency.

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WOMM-U: Day Two Case Study: Houlihan’s Restaurant

The final session of the conference featured a case study on Houlihan’s Restaurants, presented by Jen Gulvik, VP Marketing, Houlihan’s Restaurants, Inc.

In the past few years Houlihan’s has undergone a tremendous transformation. Spreading the word about this has been an interesting challenge. They’re not a national advertiser. While they are in some major markets, they don’t have the budget that many of their competitors do.

The task was to see if they could turn their customers into a marketing force. In the past many of their restaurants had established e-mail lists, it was one-way only. However they do receive a large amount of customer feedback, and this is increasing. She thinks this matches the trend of customers taking control of their brand experiences.

At a WOMMA event a year ago, Jen realized that they’re in an industry (food & beverage) that is heavily talked about. Why not take advantage of that?

First step was to determine who their brand lovers were. They created and sent out a survey. Some quick metrics: 114,949 sent, 18,695 received. From there they began to build out a program, an advisory group. This group would advise them on menu choices and other brand assets. They also developed a program for the HouliFAN’s.

The primary communication channel with the advisory group is the HQ, a password protected site that allows Houlihan’s to provide information to the fans. It also allows them to participate in coversations and get feedback.

One of the first things they did was ask the advisory group, what would you do? Early on they saw an issue related to the removal of fajitas from the menu, or as Jen said, a fajita-freakout.

Once the site was established with the advisory group, it expanded to the entire fan-base, the HouliFANs.

Soon afterwards they rolled out a new menu and used their fans and the site to spread the word. They found that 35% of the fans had spread WOM about the menu.

The program is still new and growing but they’ve been thrilled with the response and feedback they’ve received.

Bonin Bough of Weber Shandwick

On the agenda

WOMM-U: Day Two Case Study: Houlihan’s Restaurant

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