Rhys Larkin

Choosing a reservation platform is really choosing who owns your guest data and relationship.

Connecting POS data to offers turns one-time guests into regulars.

Triggered emails after visits convert one-time diners into regulars.

Successful restaurant memberships sell access, not discounts, to frequent diners.

Restaurants need a direct contact system that social algorithms cannot control.

Reviews filter guests before they arrive, shaping which restaurants make the shortlist.

Personalization and timing, not discounts, recover lapsed diners.

Retargeting works for restaurants only when campaigns optimize for actual diners, not clicks.

Delivery apps now sell restaurants ads to boost visibility alongside taking commissions on orders.

Most seasonal restaurant campaigns mask thin profit margins beneath inflated dashboard metrics.

Match your Google Ads campaign type to store visits, not clicks.

Restaurant loyalty works when the reward threshold matches how often guests actually visit.

Turning diners into advocates means treating them as stakeholders, not just customers.

Thin margins mean every marketing dollar must prove its worth through measurable revenue impact.

Commission rates and data ownership matter far more than app design.

Restaurants struggle to link creator posts to actual diners through their doors.

Customer videos outperform expensive shoots, so smart operators mine them for paid ads.

Design, lighting, and staff cues turn casual diners into content creators.

Practical templates guide creators to share the specific details diners actually need to book.