The Recommendation Economy Comes to Restaurants — Pat Venn, PRIMA | RTG Ep. 356
PRIMA COO Pat Venn on why restaurants can't trace their best diners, and how hotel concierges, influencers and referrals finally become trackable.
Why Storytelling Saved San Pedro Fish Market — Michael Ungaro | RTG Ep. 355
Michael Ungaro on how San Pedro Fish Market went from 2.8% to 14% annual growth by telling its own story — and became Kings of Fi$h on Amazon Prime.
Restaurant Marketing You Can Track — Brett Linkletter, Dishio | RTG Ep. 354
Brett Linkletter of Dishio on tracking restaurant ads to actual visits — QR-code menus, Google store-visit data, and marketing to three visits.
US Foods’ Menu IQ: Snap a Recipe, See Your Food Cost — James Jones | RTG Ep. 353
US Foods’ James Jones on Menu IQ — photograph a handwritten recipe, get real food cost in five minutes, and move a restaurant from 4% profit to 8%.
California Pizza Kitchen Scaled on Culture — Rick Rosenfield | RTG Ep. 352
California Pizza Kitchen co-founder Rick Rosenfield on barbecue chicken pizza, owning yellow, and the ROCK culture that scaled to 14,000 employees.
Surcheros: The Tex-Mex Franchise Winning in Towns Everyone Else Skips | RTG Ep. 351
Luke Christian and Jake Philpotts on how Surcheros built close to 50 restaurants in the towns other chains skip, why every burrito goes back on the grill, and what they…