If a tactic doesn't capture ready-to-dine intent, build a first-party list, or create trackable reservations/orders, it's probably a time sink. Kill it, replace it with
Every operator wants to grow, thrive, and succeed, but success rarely comes from doing more of the same. Often, it comes from stopping the behaviors and patterns that hold you
As a restaurant operator, time, energy, and money are your scarcest resources. You don't need more things to do-you need the right things to do that deliver real
Too many restaurant owners wake up hoping today will be better than yesterday. Hoping the weather cooperates. Hoping enough staff show up. Hoping guests walk through the door. But hope
Your restaurant’s marketing and branding are not only about turning heads and getting everyone’s attention. Most importantly, it is about turning your target market into loyal customers. Joe
Dive headfirst into the data revolution sweeping the restaurant industry! In this episode, host Jaime Oikle dives deep into the world of restaurant customer data analytics with Abhinav Kapur, co-founder
Tipping is an important element in running a restaurant. Employees often receive several tips in a single dinner service, and sometimes keeping up with it is quite overwhelming and confusing.
The 2025 Restaurant Business Report was recently released, and it is full of curious yet enlightening information for the industry’s future. Jaime Oikle of Running Restaurants explores its contents
Wed = 13 orders of Tater Tots.
Fri = 16 orders of Tater Tots.
At my restaurant, Handcraft Burgers & Brew, on average, we sell 17 orders of Tater Tots per day.
What are the items on your menu that when a guest adds them to their order, it increases their ticket size above your average order value?
In the State of
Running a restaurant is tough – managing orders, executing marketing campaigns, and maintaining high customer engagement can quickly become overwhelming. Thankfully, AI has been changing the game and is now helping
