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Should Your Restaurant Online Ordering Site have a Spanish Version?

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By Duessa Holscher


August 16, 2012


Order Online in Spanish or EnglishAs restaurant operators become increasingly aware of the importance of the Hispanic demographic, the answer for many of them is a resounding YES!.

It's estimated now that 20% of Americans speak a language other than English in the home - and 62% of these speak Spanish. One of every 6 US Residents is Hispanic, and this segment of the population is growing faster than any other. 27% of Hispanics are most comfortable with English, and 17% comfortable in both English and Spanish, implying that 56% are most comfortable with Spanish. Geographically concentrated in the Southwest, Hispanics are on their way to becoming a majority in California.

Pizza Patron offers bilingual Online Ordering from Granbury Restaurant SolutionsFor quick serve, pizza and fast casual restaurants in particular, the Hispanic market can be attractive. The Hispanic population is on average 10 years younger than the general population, and boasts the largest household size (4.0 members on average vs. 2.9 members in the average white, non-Hispanic family), both factors which bode well for online food ordering.

In 2010, almost two-thirds (65%) of Hispanics were online, making up 11% of the total U.S. online market.

But do you need to offer a Spanish language site for your restaurant online ordering? Here's some compelling reasons to consider it:

People prefer to shop in their native language

Companies have reported higher spending when the site is in the native language.

You'll rank higher in search engine results for native-language searches

The competition is doing it - Pizza Hut, Dominos, Papa Johns all offer Spanish language sites.

Dallas-based Pizza Patron has led the way in specifically targeting Hispanics with its concept, and competitors are taking notice. Dominos is targeting the Hispanic market with their "Domino's Perfect Combo" campaign which kicked off in the summer of 2012 with Spanish-language TV advertising.

When you are competing for customers, it makes sense to reach out to welcome them in as many ways as possible. Make your online ordering solution a multi-lingual one. Learn more.

Sources:

http://www.granburyrs.com/about/press-releases/bid/88356/Granbury-Restaurant-Solutions-Introduces-Multi-Lingual-Online-Ordering

http://econsultancy.com/us/blog/7404-digital-marketing-for-spanish-speakers-in-the-usa

http://www.qsrmagazine.com/news/cultural-shift-fuels-pizza-patr-n-expansion?goback=.gna_78128.gde_78128_member_136647128

http://blog.globalizationpartners.com/hispanic-tipping-point.aspx

http://www.globalizationpartners.com/media/191421/ushispanicmarket.pdf

http://www.pizzatoday.com/Magazines/Year/2012/April/the-untapped-market

http://encuestainc.com/2012/06/23/encuesta-client-case-history-dominos-pizza-leads-with-hispanic-market-insights-and-launches-a-new-mainstream-initiative/



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Posted by Brian Carrick on 8/25/12 at 7:36 AM EST

I realize with sadness that we all are seeking to cash in on the Hispanic dollar but to me, it's significant that we no longer care if the nation becomes overpopulated with illegal aliens, that just getting them to spend their money in our establishments is all we want. At some point, something is going to have to happen if we are to maintain the character of the country and its institutions and if something is not done and soon, then we will be buried by the illegal infestation that the Democrats and the Obamaists think will keep them in power. I for one will NEVER offer my menus in any language other than in English and suggest that all of you who wish to maintain the nation the way it once was and not as it is now should do. Do not cash in the illegal onslaught as once Mitt Romney is elected this November, I hope the man closes the borders to illegals for good and sends back most of what is here. I can tell you that the part of the nation in which I reside has changed drastically and that if one cannot speak Spanish and speak it well, then one has a hell of a time finding a job. Enough is enough! “Thanks for another excellent article, it is greatly appreciated and I love being informed about things I might be overlooking—something extremely important nowadays! Thanks as always, Chef Brian Carrick, ACF Member, and WSCA, worked in California, Hawaii, and Washington State and briefly in Arizona. I commenced my career in the late 1960s as a busboy at age 12 and apprenticed to become a chef at age 17 in 1973. I’ve been in the industry for more than 40 years with another 10-15 to go. Publisher of the American Institute of Culinary Politics Online.” http://elementalnewsoftheday.blogspot.com/.





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