Blog Posts
Ami Kassar: You Gave Away Equity for Nothing
What if the reason you gave away a piece of your restaurant is a myth you never bothered to test? Most operators believe banks will
The Takeaway: Your Guests Didn’t Leave. They Forgot You
What if your regulars didn’t leave you? What if they just forgot you exist? Most operators spend the year buying strangers while the people who
Mike Mudrey: Your Restaurant Doesn’t Need You
What if the reason your restaurant runs on you is that you keep showing up? Mike Mudrey bought a crêperie in East Lansing with no
Felipe Riccio: Kill the Entire Menu Twice a Year
What if the only reason your guests came once is that nothing changed after they left? Felipe Riccio is chef and partner at Goodnight Hospitality
Ariel Arce: The Spreadsheet Came Before the Concept
What if your concept should have been designed backwards, starting from the check average you need? Ariel Arce had 16 seats and no way to
Al Lucas: Go Work for a Chain
What if the fastest way to become a great independent operator is to go work for a chain? Al Lucas spent 21 years at Chart
Every Other Industry Has Affiliate Marketing. Yours Doesn’t. That’s Your Biggest Missed Opportunity.
In every other industry, people drive traffic to other people’s businesses. In restaurants, we think influencers. But you never own that audience. Here’s how proximity partners, a house account system built on status and access, and 35 DMs a day create an owned audience at zero acquisition cost.
Amanda Signorelli and Nick McMillan: Legacy Doesn’t Equal Profit
What if the thing you are most proud of in your business is also the thing quietly draining it? Amanda Signorelli and Nick McMillan took
Ami Kassar: You Gave Away Equity for Nothing
What if the reason you gave away a piece of your restaurant is a myth you never bothered to test? Most operators believe banks will
The Takeaway: Your Guests Didn’t Leave. They Forgot You
What if your regulars didn’t leave you? What if they just forgot you exist? Most operators spend the year buying strangers while the people who
Mike Mudrey: Your Restaurant Doesn’t Need You
What if the reason your restaurant runs on you is that you keep showing up? Mike Mudrey bought a crêperie in East Lansing with no
Felipe Riccio: Kill the Entire Menu Twice a Year
What if the only reason your guests came once is that nothing changed after they left? Felipe Riccio is chef and partner at Goodnight Hospitality
Ariel Arce: The Spreadsheet Came Before the Concept
What if your concept should have been designed backwards, starting from the check average you need? Ariel Arce had 16 seats and no way to