Two data-points from Springwise about small businesses using Twitter to connect with customers. The first is a Korean-Mexican mobile restaurant in LA:
Kogi Korean BBQ takes the taste of Korean barbecue and melds it with the portability of Mexican tacos and burritos for a whole new category of delectable food…. [A]t least as compelling is that the company sells its food primarily through two trucks that are always on the go to new locations in the Los Angeles area—to know where to find them, customers must follow Kogi on Twitter (and more than 7,000 already do). Prices are recession-friendly—USD 2 for each taco—which may account at least in part for the fact that it's not unusual to find hundreds of patrons lined up and socializing each evening while awaiting their turn at the Kogi truck, according to reports….
Take two taco trucks with a unique recipe, add a dose of Twitter, and you get a phenomenon the LA Times refers to as nothing short of "a burgeoning cyber-hippie movement affectionately referred to as 'Kogi kulture'."
Second is BakerTweet:
Everyone knows that baked goods tend to be best when fresh from the oven; the challenge for bakery customers is predicting when that might be. New technology from London agency Poke now removes the guesswork, however, by enabling bakeries to alert their customers via Twitter any time a new batch is done.
BakerTweet allows bakers to keep their customers informed…. Bakers begin by creating an account online with BakerTweet using their regular computer, inputting all the baked items they want to Twitter about along with the body of the Tweet that will be sent out for each. Back in the kitchens, the wall-mountable BakerTweet box captures that information, allowing bakers to simply turn a dial to select which item they want to Tweet about at that moment ("Fresh Buns," for example) and then push a button to send the full Tweet wirelessly to Twitter. Customers following the bakery then get updated immediately when it's time to go get those buns.