Pescaria - Included In Facebook’s Earning Calls
The first Italian company to be cited by the COO Facebook in its internal quarterly reports
Facebook number 2 mentions Pescaria in Menlo Park's internal quarterly reports for its virtuous activity on the platform: the results of the strategy devised by Brainpull have amazed Facebook's upper floors so much that Polignano's fast food is included in the Earning Calls.
But what does Earning call mean?
Sheryl Sandberg, COO of Facebook, during the company's quarterly reports, the Earning Calls, underlined the example of Pescaria and its virtuous use of the social platform by focusing on the results obtained precisely from this social strategy created by Brainpull for Pescaria: l 80% of customers who arrived at their store in Polignano, discovered Pescaria through Facebook.
I also met Domingo from Pescaria, a restaurant in Southern Italy that uses Facebook and Instagram to connect with customers. 80% of their diners - and 70% of their revenue - come from Facebook. They opened their second restaurant and now employ more than 60 people.
Sheryl Sandberg, COO Facebook
Why exactly Pescaria? The numbers
2 points of sale and 65 new jobs in just over 2 years: these are the data that hit Sheryl Sandberg who met the co-founder of Pescaria Domingo Iudice at the Gather, the Facebook event for the best SMEs in Italy, Europe, Africa and the Middle East.
By using a communication strategy focused entirely on the use of Facebook and Instagram, Pescaria is today among the leading restaurants in Italy by number of Instagram followers: with an average of 500 customers per store, it is among the most successful Fast Food Made experiments in Italy.
A beautiful success story, or rather a one-story, which ties the roots to the Apulian territory, from that 25 May 2015 when, in a small street in the historic centre of Polignano a Mare in Puglia, Bartolo L'Abbate (fisherman and fish merchant ), Domingo Iudice (marketing director) and Lucio Mele (chef) started this adventure.
With many years of experience behind them: Bartolo L'Abbate and its Pescheria Lo Scoglio, a pioneer in reinventing a restaurant-sized fish shop, Lucio Mele, Michelin BIB Gourmand at the age of 32 and with a stellar path between the kitchens of Iaccarino and Sadler, Domingo Iudice, co-founder and marketing director of Brainpull, an Apulian marketing agency that has grown in a very short time and continues to grow, closes the loop.