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.
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
What if the customers you’re driving away are exactly why your restaurant works? Telly Justice and Camille Lindsley built HAGS into one of New York’s
Big SEO companies charge thousands a month for results that take six months. Dead restaurant domains cost $5 each and come with backlinks from Eater, the New York Times, and local bloggers. Permanent redirect to your site and you are on page one in two weeks. Plus schema hacking for LLMs, blogger outreach, and the earned media strategy that got three brands on KTLA every month.
What if the reason you survive your own mistakes has nothing to do with how smart you are, and everything to do with your product?
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
What if the customers you’re driving away are exactly why your restaurant works? Telly Justice and Camille Lindsley built HAGS into one of New York’s
What if the reason you survive your own mistakes has nothing to do with how smart you are, and everything to do with your product?
What if the smartest thing you can do for your restaurant is refuse to rush it? Nick Wong spent twenty years in kitchens like Momofuku
What if the operators most likely to build something unforgettable are the ones who have never run a restaurant? Dave Shah and Camilla Caremoli had
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(Yep, even if you’re not a “tech” person!)
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