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Everyone wants to copy Dutch Bros' drinks and vibe.They've opened basically a shop every other day this year and still p...
09/03/2026

Everyone wants to copy Dutch Bros' drinks and vibe.

They've opened basically a shop every other day this year and still posted their 13th straight quarter of growth. That doesn't happen by accident.

It happens because they built 575 store leaders before they needed them, bought cheap boxes instead of waiting years to build, and own 73% of their sales through loyalty.

Most restaurant owners chase the flashy stuff and skip the boring systems that actually drive growth.

Pick the one system on this list your restaurant is missing, and fix it this quarter.

Follow for more restaurant marketing breakdowns like this.

09/02/2026

Chick-fil-A prints more money per location than McDonald's, Starbucks, and Subway.

They're closed on Sundays. They limit franchisees to one store. Their menu is 75% smaller than their competitors.

Most restaurant owners are chasing more: more items, more promos, more locations... The best brands in the world are obsessing over less.

Less done right beats more done average. Every time.

Your marketing has the same problem: too much, spread too thin. Comment GROW and I'll help you strip it down to what prints money.

09/01/2026

The busiest restaurant owner I know works 80 hours a week and can't crack $1.5M.

The most profitable one I know works 30 hours a week and clears $5M.... Same city. Same food category.

The difference isn't effort. It's who's in the boat with them: the marketer, the operator, the accountant, the tech stack.

Working harder inside the wrong system just gets you tired faster. You can't outwork bad structure.

Pick your partners like the business depends on it. Because it does.

Comment "GROW" if you want the right people rowing with you.

08/31/2026

The excuse I hear every week from restaurant owners: "I'm not a content creator."

Neither are these guys... One filmed pasta with Meta glasses so he'd never have to talk on camera. Another set an iPhone on a tripod, made a steak sandwich, and pulled 500k views.

The bar isn't "be good on camera." The bar is "point a camera at what you already do every day."

Your regulars already love watching you cook. There's a couple million people online who'd love it too — you're just not showing them.

08/28/2026

One restaurant made $400,000 in 60 days during the World Cup. Four locations. Another made $60,000 out of a single location.

The guys who set up a real strategy won big. Now it's holiday season, and private events are the next $400,000 sitting on the table.

Most restaurant owners will wing it again and wonder why the place down the street is packed.

We built the private events playbook so you don't have to guess.

Comment "event" and I'll send it to you.

The best pizza story of the last decade isn't in New York or Chicago.It's in towns you've driven through and forgotten.C...
08/27/2026

The best pizza story of the last decade isn't in New York or Chicago.

It's in towns you've driven through and forgotten.

Casey's figured out something most restaurants never will: it's not about being everywhere. It's about being the only one that shows up where nobody else bothered.

People will drive past three drive-thrus to get to the one place that actually cooks. That's not loyalty. That's the food being worth the trip.

Half the country calls it "just the gas station pizza." The other half won't shut up about it.

08/26/2026

Most restaurant owners think being online means posting on Instagram every day.

That's not even 10% of it.

The stuff that actually brings customers in is the part you never see — the Meta ad backend, Google campaigns, the analytics telling you what's working and what's burning your money.

That's a full-time job on its own. And most owners are already working 70 hours a week running the place.

You don't have to become a marketing expert to grow. You just need someone who already is.

Comment "GROW" and I'll send you the system that has helped ober 2,500 restaurants.

08/25/2026

There's a café in Paris where the menu doesn't matter.

You walk in, write a letter to yourself, seal it, and choose when it arrives. One year. Five years. Twenty.

The owner built it because she watched people stop writing. Stop pausing. Stop talking to themselves.

In a world that moves at full speed 24/7 — she built a room where the whole point is to slow down.
Some of those letters won't be opened until 2044.

If you want to see more content like this follow 👉

08/24/2026

"I tried ads and they didn't work" almost always means "I hired the wrong people."

A general agency running restaurant ads is a generalist doing a specialist's job. Same tools. Completely different game.

Here's the part most agencies skip: proving a real person walked through your door because of a digital ad. Not clicks. Not likes. Actual butts in seats.

That tracking is the hard part. It's also the only part that matters. And it's all we do !

One bad agency isn't a reason to quit on marketing. It's a reason to find someone who only does this.

Comment GROW on this post and we'll show you the system we've used to help 2,500+ restaurant concepts, restaurants only, for 10 years.

Salad and Go didn't die because people stopped buying salads.It died because every new store lost money — and they kept ...
08/21/2026

Salad and Go didn't die because people stopped buying salads.

It died because every new store lost money — and they kept opening them anyway.

That's the trap. When one location isn't actually profitable, opening ten more doesn't fix it. It just spreads the bleeding faster.

I've watched restaurant owners make the smaller version of this move for years. One location barely works, so they open a second to ""grow their way out of it."" Now two places are underwater instead of one.

Growth is not the same thing as demand. If the math doesn't work at one store, more stores is the worst thing you can do.

Get one location printing money first. Boring, slow, and the only thing that actually survives.

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Miami, FL
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