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What's your food mood? Feeling Chill like a fresh spinach salad? Blah & in the mood for down-home pot roast? Or Spirited & ready for Long Island Tea?
These are some of the ways the brand-new, socially charged website for Kansas City restaurant favorite Houlihan's reacts to visitors when they connect through Facebook.
Go on, give houlihans.com a try.
Like highly trained servers assessing their diners' demeanors, the brilliant new site reads through your Facebook activity, then customizes its content based on your mood.
It entertains you -- and makes you hungry. And that’s not all ...
Join the Social Media Club of Kansas City on April 11 at 11:30 a.m. at Jack Stack in the Freighthouse District for a visit with Natalie Bass, Director, Digital Marketing at Houlihan's, to learn how social media is helping Houlihan's create unique and exciting experiences for customers online as well as in the dining room.
Find out how the KC-based Houlihan’s has blended brand presences on social media and capitalized on local content and local social, with this amazing new website as the hub.
Forced sharing plug: Bring your smartphone, iPad or old-school laptop & connect your Facebook profile to houlihans.com & share with your peeps during the presentation ... those that do may just be rewarded (*wink, wink*).
BEFORE YOU BUY: This luncheon is offered at a discounted rate of $25 only to SMCKC members who are part of the Pro Membership Program launched in 2012 as part of the SMC National membership program.
To upgrade your free ("open") SMCKC membership, click here. Or, you may purchase a ticket through Eventbrite at the $125 level to get both lunch admission and a full year's membership.
If you are an SMCKC open/free member, you must pay at the $35 level or purchase a pro membership.
Lunch admission includes Jack Stack Favorites Buffet.
Vegetarian? Email firstname.lastname@example.org by 9 a.m. April 8 and we'll make special arrangements.
11:30-12:00 - Lunch, networking
12:00-1:00 - Presentation
All ticket sales will end at 12 p.m. on Monday, April 8, 2013.