Blog Posts
Hamed Mazrouei: Thin Margins Are a Lie
What if the thin margins crushing your restaurant aren’t the industry’s fault at all? Hamed Mazrouei came into restaurants as a total outsider. He built
You’re Offering Gift Cards. You Should Be Selling Them. Here’s the Difference.
Gift cards redeem at an 80% rate. That means a 20% bulk discount costs you nothing. Loveland Coffee sold $72,374 in gift cards. Black Flannel sold $20,000 on Black Friday alone. Urban Omni sold $35,000 to a list of 1,800. Here is the promise, pitch, remove, and return campaign that makes it work.
Ryan Volberg: Double Revenue Without New Guests
What if the new customers you keep chasing are the reason your restaurant isn’t growing? Ryan Volberg has spent more than two decades building the
Adam Weisblatt: How Smaller Restaurants Win
What if the smartest way to grow in a market full of closures is to keep every restaurant small? Adam Weisblatt co-founded Last Word Hospitality
You Can’t Stay Busy With Strangers: The Frameworks That Actually Grow a Restaurant
Expert Summary Toast and Resy’s 2026 Regulars Report found that up to 50% of a restaurant’s order volume can come from just 7% of its
Your Event Proposal Is Selling to the Wrong Person. That’s Why You Can’t Close.
You are pitching events to the wrong person. The person you meet is not the person who approves the expense. Best-in-class proposal assets, three-tier packages, and strategic beverage upgrades created an 80% close rate at Preux & Proper. Here is how to build a proposal that sells for you when you are not in the room.
Jon Murray: Get More Profit From Your People
What if spending more on your staff is the fastest path to a more profitable restaurant? Jon Murray washed dishes at Applebee’s and spent six
Tobin Ellis: Your Labor Problem Is a Design Problem
What if your biggest profit leak is hiding behind the bar, in the engine your guests never see? Tobin Ellis spent 30 years behind the
Hamed Mazrouei: Thin Margins Are a Lie
What if the thin margins crushing your restaurant aren’t the industry’s fault at all? Hamed Mazrouei came into restaurants as a total outsider. He built
Ryan Volberg: Double Revenue Without New Guests
What if the new customers you keep chasing are the reason your restaurant isn’t growing? Ryan Volberg has spent more than two decades building the
Adam Weisblatt: How Smaller Restaurants Win
What if the smartest way to grow in a market full of closures is to keep every restaurant small? Adam Weisblatt co-founded Last Word Hospitality
Jon Murray: Get More Profit From Your People
What if spending more on your staff is the fastest path to a more profitable restaurant? Jon Murray washed dishes at Applebee’s and spent six
Tobin Ellis: Your Labor Problem Is a Design Problem
What if your biggest profit leak is hiding behind the bar, in the engine your guests never see? Tobin Ellis spent 30 years behind the