So, I am assuming that you are taking my advice and have started to work on delegating Facebook and media emails. Next up, we’re gonna work on Twitter.

Twitter, unfortunately, you kinda can’t delegate. It ends up being all cockamamie when people post as other people. So, sorry to say, you are gonna have to do three things on your own:

1) Put up one or two tweets a day. (It’s 140 characters. For the love of all things holy, you can take the time to type in 280 characters a day.)

2) Answer any and all DMs. (Don’t worry; you won’t get that many until you are as big as Rick Bayless.)

3) Peruse your @replies and respond to a few. (If you have too many to respond to, well, that’s a good problem to have.)

But that isn’t the end of my idea for you, dear chef.

Twitter is all about growing your network, so what you are gonna do is this:

Set up a hashtag — a short word, preceded by the # sign — for your restaurant. Then recruit everyone on your staff who deals with customers to tweet one or more tweets a day, including your hashtag. And make sure you have the staffers tell any customers who are live-tweeting their dinner to include that hashtag as well. If you have a publicist or someone helping you with distributing your news, have them use the hashtag, too, if they post about you on Twitter.

Now, consider the results if three of your employees are tweeting about new menu items, events, songs that inspire them, articles that made them go hmmm ... and more. Every tweet is like another droplet of rain, falling softly on the pond that is your influence, sending out gentle, concentric, overlapping waves. (Pause to reflect on my Jack Handey moment.)

In time, everyone who is tweeting about your restaurant will use the hashtag.

And in time, your network will grow.

And in time, hopefully, you’ll thank me for it.