Most Restaurant Loyalty Programs Are Just a Discount for People Who Already Liked You
Here's the uncomfortable math on most loyalty programs.
The Avocado author
Jimmy Watson
Jimmy started Bun Boiz, a college street food stall that grew into a brick-and-mortar restaurant; he sold it after three years. He later founded Savor, a restaurant marketplace app. Now he spends his days with independent restaurant and food truck owners, in English and Spanish.
Articles by Jimmy Watson
Is It Legal to Add a Credit Card Surcharge?
Short answer: in most of the United States, yes — with conditions, and the conditions are where operators get in trouble.
What a Commissary Kitchen Actually Costs — and What to Ask Before You Sign
Every commissary listing leads with an hourly rate, and that rate is the least useful number in the deal.
La Ley del Tamal en Colorado: lo que de verdad te permite vender
Empiezo con la corrección más importante, porque casi todos los titulares la traen mal:
The Event Math Nobody Does Before Saying Yes
The vendor fee is less than half the cost of working an event, and the number that flips most decisions is what you'd have made at your normal spot instead.
I Wasted Hundreds on Facebook Ads. Here's What Actually Works.
I'm going to say something a lot of people are scared to say: Facebook ads are mostly a waste of money for restaurants.
How We Got 800 Google Reviews in 6 Months (And Why It Was the Best Thing We Did)
If I had to pick one thing that drove more new customers to my restaurant than anything else, it would be Google reviews. Not Instagram. Not ads. Not any growth hack. Just a lot of people leaving honest reviews on Google.
"Always be launching"
When I was running my restaurant, we had a saying: grand opening every month.