Boostly

Chip Klose, MBA didn't originally set out to work in the restaurant industry, but after working with Michelin-starred chefs and successfully growing numerous restaurants in one of the most saturated markets in the world, he figured he was on to something. Since then he has helped scores of restaurant owners build a path to profitability through his business, Restaurant Strategy. Listen in to episode 25 of the #RestaurantRocketFuel podcast to get Chip's tactical tips on increasing revenue, profit and customer retention! Link in comments 👇 #restaurants #restaurantowner #restaurantmarketing #restauranttech

Earlier this week, we held a joint webinar with ChowNow aimed at helping restaurant owners boost their revenue with three actionable tactics. The response was amazing—over 300 restaurateurs registered to join us! Even better, the feedback we received was great. We love being able to offer insights that can make a real impact for restaurants. We’re grateful for our partnership with ChowNow and for the opportunity to support restaurant owners nationwide in their growth and success! Link to the webinar + full recap in the comments 👇

Bruce Irving and Shane Murphy got together again to talk about the state of the pizza industry and how text marketing is able to drive such impressive results for pizza shops across the nation. *Spoiler alert* It's because these two are the perfect match— Pizzerias tend to be sitting on a wealth of data, and Boostly (YC S22) knows better than anyone else how to turn that data into more orders and revenue! Link to this week's episode in the comments 👇

As many restaurateurs know, catering can be a massive—and incredibly profitable—opportunity if done right. In the case of 🌮Allen Beck 🌯, Director of Off-Premise & Catering at Costa Vida, Fresh Mexican Grill, the off-premise portion of sales has grown to over 60% of total company sales. Tune in to see tactical strategies a restaurant owner can employ to leverage the benefits that catering can bring! Link in comments 👇 #restaurantmarketing #catering #restauranttech #restaurantowners

When Jaime McMahon, owner of Hickory Station Pizzeria, launched his first text marketing campaign with Boostly (YC S22), he couldn't believe what he was seeing, "We had the busiest Saturday we have ever had. I think we saw a $5k jump in sales that day. At the end of the night we were looking at each other like 'what just happened?" But the sales didn't stop there. Jaime continued, "I started crunching the numbers...and every month we're up about 20%. We're averaging about 500 tickets more per month. I'm probably getting back 15x the money I'm putting into this. It's absolutely amazing." Check out Episode 21 of #RestaurantRocketFuel to watch Jaime's full story and the impact he's experiencing with Boostly! Link in comments 👇 #restaurants #restaurantlife #restaurantowner #restaurantmarketing

The restaurant industry is not an easy one to be successful in, and inflation, labor costs, and access to capital have made it even more difficult. Yet, even in an ever-changing and challenging atmosphere, some brands are not just winning but winning big. Danny Klein, Editorial Director of QSR and FSR talks about the unique focus of these brands and how to be successful in today's restaurant landscape. All this and more on Episode 20 of the #RestaurantRocketFuel podcast! Link in the comments 👇 #restaurants #restaurantowner #restauranttech #restaurantlife #restaurantmarketing

The rise of 3rd party delivery services has left many restaurant owners in a tricky place— excited about the prospect of gaining new customers but leery of high commission costs and lower margins. Juan Orrego, founder of Cuboh, shares strategies for getting the best of both worlds by turning 3rd party orders into direct orders. Check out episode 19 of the #RestaurantRocketFuel podcast for tips on turning new customers from 3rd party delivery apps into repeat customers ordering direct! Link in the comments 👇 #restaurants #restaurantmarketing #restaurantsales #restaurantowner

There may not be a conventional path to a career in the Churro business, but 🌮 Scott Craig Porter's is as unconventional as it gets. From nursing homes and an airline business to the creation of San Diablo Artisan Churros, Scott has tested his strategies across a variety of industries and markets. What are his biggest learnings? Check out episode 18 of the #RestaurantRocketFuel podcast to get Scott's biggest takeaways from a wild journey! Link in comments 👇 #restaurants #restaurantlife #restaurantmarketing #restaurantbusiness

"...we opened up our first restaurant in October of 2008, and that was right in the middle of the next crash. It was the financial bust and...my life was on fire. I was like, we're gonna open up this restaurant and it's gonna be a complete failure. And long story short, it was a huge success in the middle of a horrible recession." What started as a single restaurant that Andrew K. Smith and Shauna K. Smith started in 2008 has evolved into Savory Fund, a restaurant-focused private equity fund doing billions of dollars in sales. What lessons did they learn in scaling multiple brands from one or two locations to hundreds? Give episode 17 of the #RestaurantRocketFuel podcast a listen, and get ready to take notes! Link to episode in comments 👇 #restaurantlife #restauranttech #restaurants #restaurantbusiness

Balancing the benefits of receiving orders from third party delivery platforms with the downside of lower margins has become increasingly difficult for restaurant owners. Andrew Nakkache, CEO and cofounder of FIRST Delivery, walks through the most important things to keep an eye on through this process and drops some incredible strategies to get the best of both worlds! All this and more on episode 16 of the #RestaurantRocketFuel podcast! Link in comments 👇 #restaurants #restaurantmarketing #restaurantdelivery #restauranttech