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Restaurant Growth Kit

We’ve put together a collection of our best resources to help you grow and market your restaurant.


Why Content Marketing Is Essential for Modern Restaurants

When Apple released its iPhone7 in San Francisco, the internet was rightfully captivated (this was the first time the brand revealed it had removed the headphone jack, after all). And then Denny’s swooped in with its take on the announcement, tweeting: “true innovation would have been replacing the headphone jack with a flapjack,” along with a gif of a pancake being plunked…read more →Read more...

20 Most Common Restaurant Marketing Mistakes

The average restaurant spends between three to six percent of total revenue on marketing. While this is a generally acceptable amount, what’s often far less evident is where to invest these funds. This list could easily be a mile long, but here are a few of the most common restaurant marketing mistakes we see. Lacking a brand promise, brand personality, brand positioning…read more →Read more...

25 Scary Things Keeping Restaurant CEOs Awake at Night

One thing is for certain – there’s a lot more uncertainty in the world today. And it’s having an impact on not just the economy around the world, but the restaurant business and sleeping habits of restaurant CEOs forced to contend with increasingly complex challenges brought on by globalization and modernization. So, let’s take a look at just 25 of…read more →Read more...

20 Most Common Restaurant Menu Design Mistakes

The menu is the single most important piece of marketing collateral for any restaurant. A well-designed menu can consistently increase profits for any restaurant (whether an independent or national chain) by as much as $1,000 per month, per million dollars in annual revenue. Re-engineering and designing menus is vital to this process. Think of the menu as a piece of…read more →Read more...

How to Diagnose a Restaurant Brand Identity Crisis

With today’s disruptive technologies and evermore competitive forces factoring into the planning calculus for modern restaurant success, brand leaders are pressed even harder to continuously adapt to stay relevant, or die off. Most companies know that a brand is not a “one and done” investment, rather an ever-evolving demonstration of present-day relevance; while at once honoring the history of the…read more →Read more...

20 Most Common Restaurant Design Mistakes

Common Interior Design & Facilities Errors Walking inside a restaurant is like walking into the belly of an advertisement. Everything communicates. Unlike typical ads, which often just engage one, two or three senses maximum, a restaurant touches all five of the human senses. This raises the stakes substantially on customer expectations and performance levels necessary to compete effectively today. Guests should be…read more →Read more...

20 Most Common Restaurant Service Mistakes

 Employees are the face of a restaurant. Every interaction employees communicates to guests – whether by design or default. Wait staff should be courteous, welcoming, warm and should represent the brand above all else. Here are some of the most common restaurant service mistakes that we see. Staff who greet guests with “how many?” or “do you want to sit…read more →Read more...

7 Essential Labor Optimization Strategies

While the $15 minimum wage debate and new overtime rulings in the United States dominate pundit panels on business talk shows and in the pages of trade publications, the worry among restaurateurs that labor costs will climb swiftly in the coming years is not confined to America. It’s a worldwide concern that will usher in sweeping changes for the global…read more →Read more...

How Much Does it Cost to Open a Restaurant?

One of the most common restaurant start up mistakes is underestimating the capital budget requirements involved in opening a restaurant. Here we hope to provide some rules of thumb and average costs and ranges, as well as identify common hidden costs that can be the cause of not only headaches and budget shortfalls, but that also contribute to restaurant fatality rates….read more →Read more...

25 Questions That Can Lower Your Food Costs

There’s little that a fireman loves more professionally than putting out fires. So, imagine a fire brigade getting an emergency call that there’s a fire, but no indication of where it is and no way of tracing back the location; no smoke on the horizon, no glare in the night sky, just darkness and the knowledge that there’s trouble. In…read more →Read more...