The Pokeworks Success Story: Franchise Growth & Expansion with Peter Yang

 

Peter Yang, co-founder of Pokeworks, shares the inspiring story of building a successful restaurant franchise from the ground up. Discover how Pokeworks went from a single location in New York City to a nationwide sensation with over 70 locations. Jaime Oikle and Peter Yang discuss the unique aspects of the Pokeworks franchising model, including their focus on small footprints, efficient operations, and prime real estate selection. Tune in to learn about the power of social media marketing, building a strong loyalty program, and the importance of finding the right franchise partners. This episode is packed with valuable insights for anyone interested in the restaurant industry or franchising opportunities.

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The Pokeworks Success Story: Franchise Growth & Expansion with Peter Yang

I’ve got a great episode for you. I’ve got Peter Yang, Cofounder of Pokeworks, which is just a very fast expanding quick casual. Peter, you guys are growing fast. Welcome. Tell me about it.

Thanks for having me Jaime. Pokeworks, we are the nation's leading poke fast casual restaurant. We're currently at 72 locations across 20 states. Brick by brick, we're growing this thing.

The Origin Of Pokeworks

I’ve read a little bit about you guys, but I want you to tell me the story. Where was the first location? How'd you get started? Why restaurants?

I’ve been in the restaurant industry pretty much my whole life. My parents had restaurants, and that's where I earned my allowance when I was a teen. I’ve done dishwashing, busser. Eventually, my dad allowed me to lead the team and become a manager. Me and my brother, who's also a cofounder of Pokeworks, we've been in this space since we're little kids and we're lifers. We love it. We don't know anything else, honestly.

The vision came from the simple idea of introducing poke to the masses. I’m not sure if you're familiar, but poke is a Hawaiian dish. It's been enjoyed on the islands for decades, if not century. It's a very simple clean dish of seafood over rice with toppings, with other mixings. The story is my brother and I had a project in Oahu back in around 2012, 2013. We had another project on the island. While we were out there, we had a lot of poke. If you ever went to the islands, you can get it at poke shops, you can get it at grocery stores where you can get it almost like in a deli container by the pound, get a scoop of rice, head over to the beach, and it's just a fantastic meal. That's what we did after a long day at the job site. We're like, “Let's get something quick, clean and healthy.” We had a lot of that and we enjoyed it.

Around 2015, we met with our other cofounder who's also in the restaurant space. He just had a wedding in Maui. He was also saying, “I’ve also had the same experience of having great poke on the islands. Why don't we have it here in the mainland?” There was an a-ha moment for my brother and I. We had a sushi restaurant as well in the early 2000s. We saw the evolution of the acceptance of raw seafood. I remember when we first had the Japanese restaurant, we had Bento boxes, teriyaki chicken, Katsu chicken. That's why everybody ordered. Every once in a while, someone was like, “Give me the salmon sashimi. Give me the tuna sashimi.” Towards the end, around 2006, 2007, a lot more people were getting the raw seafood and kids were enjoying it, too.

Just the acceptance and realizing how delicious salmon tuna can be when it's done sashimi or sushi style really came to the forefront. We're like, “Poke is essentially the same thing.” It's very similar. There's a lot of similar flavors. It hits the trend of the fast casual segment where food on the go more affordable. It's more customizable. We're like, “Let’s give this thing a shot.” In 2015, we started planning this. We started designing the brand. At the end of 2015 is when we opened our first location in Midtown Manhattan.

Your first location was in New York?

Yeah, it was. 37th Street, right below Bryant Park.

That's not the easiest place to open your first restaurant, by the way.

I was out there for about eight years for some other concepts. Just timing, honestly, with how things worked out. We were really bullish on this concept from the beginning. We signed three leases at the same time. One in Northern California, one in Southern California, and one in New York City. The New York City happened. Everything worked out and we opened fast. We took a tiny store. It's 700 square feet with a tiny little basement, eight feet wide. It was pretty much a hallway.

The thought was, “Let’s grab the lunch crowd.” People will come in and out. We had six little booths by the front door. Otherwise, it's just the assembly line. You'd go in and come out. It opened December of 2015. Everyone was already gone for the holidays. The city was dead quiet. People came in. They're like, “What the heck are you guys serving here? What is this thing?” No one knew what poke was. There was a little bit period of education.

You have to educate the market. It's fascinating. I’ve lived in New York. I worked in New York for years. Though I'm in Florida now I revisited the city recently and I forgot how intense the city was. I was bringing my daughter in there really for one of the first times. She's like, “How do you choose where to eat?” There's literally 5, 10 restaurants on this street, 20 restaurants on that street. There are so many choices. Very competitive spot but so many people. It's the density. That must have been a fascinating thing. You quickly went from 1 to 3, it sounds like. What happened after that?

The Food Insider Video That Went Viral

Irvine opened second, and then the next was Mountain View in Northern California. Our New York store really took off. By January, February, everyone's coming in. People who were familiar, like, “We have poke in the city now.” Yes. They come, they share it on Instagram, and our food is so vibrant when you take a picture of it. The reds of the tuna, the oranges of the salmon, the greens of the fresh veggies we put in, and people started sharing it on social media and it just caught fire. It went viral. We had lines out the door by February. One thing that really was a tipping point for us was when a short little video that Food Insider did for us, featuring our poke burritos. That caught crazy fire I think it had 50 million views in the first 24 hours.

People I hadn't talked to in years messaged me were like, “Peter, isn't this a restaurant you built?” It's just crazy. I'm like, “This thing's really making waves.” After that, our line doubled, tripled, and quickly after that, people started knocking on our doors, like, “Are you guys franchising this thing?” That was never the plan. The plan was for our team to just open corporate stores. “Let's really do our best to see how we can become leaders in this segment, being one of the first in this space. Let’s figure this thing out.” People knocked on our doors like, “We want to franchise.” We had to quickly look into that.

I want to dig into that for sure because there's a whole bunch of topics to talk around in the franchising aspect, but let me go back to this viral thing for a second. Did it happen accidentally or did you find this insider and say, “Shoot this video and post it and see what happens?” You can never guarantee a clip is going to hit. Tell me a little bit more.

It was totally by accident. I think anything catching viral, there's just so many variables. How the internet works is crazy. At the time we had lines, like I said, and a lot of local PR were interested in featuring some quick clip on us. New York Times wrote a story. All these big guys wrote stories. Food Insider does these short little 60-second clips of restaurants in New York City.

I remember one weekday lunch. I think it was like a junior level, maybe even an intern came in with just a tiny little camera, nothing professional. She's like, “Can we feature a quick story?” Keep in mind, our space was a little hallway. Really tight. There wasn't even enough space for two of our employees to go side by side to cross that little back serving line. We're like, “We’re about to enter our lunch rush. Can you make it quick? We'll do our best to accommodate you, but we really got to serve our guests.” She's like, “Okay. Got it.” She did a quick little clip and posted it that Friday and it just caught fire. It wasn't like the best video or anything, but for whatever weird reason, it just caught fire.

Sometimes it doesn't have to be the best quality video. That's what we would tell folks all the time. Everybody wants to be perfect on camera. You want to have the perfect script. The perfect lighting, but sometimes you just got to talk and go with it. I would think with your demographic and your food, that that has been a good channel overall, the social channels, whether it's Instagram or otherwise. Has that continued to have been the case?

Yeah, I think so. Especially around 2015, it helped us a lot. I think our demographic was on there, the right age group. I think our food, like I said earlier, just perfectly lend itself visually to that platform. To this day, we're still very involved with micro-influencers and all that to help spread the word.

You know what I was curious about, because you obviously have a lot of units now, not McDonald’s with 10 bazillion, but with so many units, are the individual locations in charge of their own social media or do you keep an umbrella that handles it? I’m always curious about that.

We have a main account. @PokeworksCo is our main Instagram handle where we do most of the postings. However, we do allow our franchisees to have their own local which they can take content from the main account and post it to their own. It's a mystery how the algorithm works of how to reach your hyper-local audience. I think that's the most important piece in advertising. No matter how big you are, even if you're McDonald’s, I feel like the most important marketing is still your 1-to-2-mile radius. We do give that flexibility to our franchisees to be able to do that.

 

The most important piece in advertising, no matter how big you are, is still reaching your hyperlocal audience within one to two mile radius.

 

Pokeworks Loyalty App

I appreciate that. Speaking about local marketing and bringing customers back in, I was on the site. I saw loyalty rewards. How do you think about rewards? How do you entice customers to utilize them? I've got several restaurant apps on my phone here. It does factor in choosing where I go. How do you think about it?

I agree. I think it definitely affects my position. I have a whole folder of restaurant apps. Every once in a while, before I go, I’m like, “What deals are out there?” These days, I think people are more cost-conscious, so if there are any deals, that’s definitely going to sway my decision. For Pokeworks, I'm proud to say we were the first poke chain to have a proprietary loyalty app that we built back in 2016 to try to stay ahead of the curve. We upgraded our loyalty app to make it a little bit more fun for the loyalty customers.

Before, it was very simple. Spend $100, you get $10 or whatever that can go towards a bowl. Now we've taken notes from the big guys and made it more stepwise. Every once in a while, like McDonald’s, you get a free fryer every Friday or whatever it was. These little rewards. We made it more achievable. For Pokeworks, once you spend a small amount, you can use that towards a drink, towards the side, towards an appetizer, and towards the dessert, and we've made it a little bit more fun.

I think that's good. First of all, I echo that and I encourage other folks to take that approach. If you go back way in time, there was the sandwich card, and when you first get it, you're like, “This is good. I'm going to get a free sub,” and then you realize you got to get ten stamps. You never cash the things in. It's similar with some of these points. You accumulate them, but you don't use them. I have seen other brands start to do surprise rewards like, “Here's something small, an enticement, because you're in our program,” to obviously to bring you back in and encourage that visit.

I do appreciate that, rather than to wait a long time to get a benefit, having smaller steps along the way. That's great. Let's talk about your model. It's obviously small footprints. Lower costs operating, because as you know, operating a restaurant is very difficult when you have all the challenges and costs, but you're trying to streamline it to be profitable. How do you guys talk about that to prospective franchise operators to say, “This format works?”

It goes back to the a-ha moment for coming up with this concept. Going back to running a full Japanese sushi restaurant, one of the major challenges was labor. Sushi chefs or highly skilled individuals are harder to hire. With poke, that is solved because we're serving a lot of the same foods in different formats that entry-level employees can take on. They can start making bowls after 2, 3 hours of training. With the build-out, the advantage there is we don't have a hood in our spaces, so no hood, no grease trap. That dramatically reduces your capex, especially in the city. I remember when we were in New York, in some spaces, you don't have the venting going up twenty stories.

It would cost you $200k to put in that. That was huge. We were able to take spaces that only coffee shops were able to take. Our backhouse is essentially a prep kitchen, a three-comp sink, a prep sink, stainless steel tables, rice cooker here and there. They're all electric. Everything's off the shelf. No custom equipment or anything.

Labor and build out, those are two advantages. It also opens up real estate flexibility for us. That was huge, too. I think right now, a lot of concepts in our segment, they're looking for that 1,500 square feet space, so it becomes really competitive. Anything that we can do to take a space that other concepts might not work, that's huge for us.

Real Estate Flexibility

Tell me more about the location piece of it. We have a competitor of yours that's opening up in my town, one of the first in that concept to be where I am. It looks like they're going to be a little, narrow shop. How do you think about location in terms of where to be, why to be there, how big it has to be, and signage, build-out, menu boards? What goes through your head?

Visibility is king. I believe for fast casual, convenience and visibility is good. It’s not a destination. It's not a full-serve restaurant where you can be in the hipster part of town in the warehouse area where people drive to. We look for high-traffic corners, visibility, very convenient ingress, egress and parking. Those things are important. Most of the time, our space's going to be in line. Cap will always be nice but inline works for us. Within the space, within the four walls, I’m sure you're seeing a lot of dining rooms these days are pretty empty. Most people are either getting takeout, third-party pickup and things like that. It's changing. We're reducing our footprint and our front house a little bit. We don't need to provide as much seating. We're able to save a little bit more space that way, but allocate a little bit more for pickup. Making a nice pickup station for the drivers, having a place by the POS for drivers to check in, things like that. We're designing for those elements.

 

Visibility is king. Look for high traffic, convenient locations with easy parking.

 

Isn't that fascinating? The change you've probably gone through in the last few years, along with COVID and that third-party delivery and pickup, and a lot of folks have ad-libbed. There's a shelf over there, and that idea works where they put the DoorDash orders here, and it's schlocky because it wasn't thought out. It came after the fact. Now you're building units with that as a primary focus, it sounds like.

We did the same thing. We had to buy shelves offline and put it in our space. Some by the door, some by the cash register. Now we’re consolidating having a system around it now.

It's the way people order. You place it ahead. I'm sure you have a younger demographic in a lot of locations. They order on an app. They come in, they pick it up, they go. You talked about labor. Has labor been a pain point for you, though, in terms of finding folks? Wages are increasing everywhere. Of course, in New York City, they're wild anyway, but all over the place. Tell me about your people challenges.

I think we're feeling it like everyone else. We operate in twenty states, some of them being Washington, California and New York, where you have some of the highest wages, but we make it work. Even with the increases, we're able to maintain benchmark or beat benchmark in terms of our labor numbers. We definitely see a huge benefit in other states where wages haven't been as much of a challenge.

I think compared to a lot of concepts that serve similar foods, we have the advantage because our training system, we develop it where a 15-year-old, 16-year-old comes in as their first job, and as long as they care about what they're doing, they can make it perfect poke bowl within 2 to 3 hours. It's not like sushi where it’s days of training, cutting and rolling a perfect sushi roll. We've developed a system where we can get someone up to speed really quickly. That's been helpful.

A Franchisee Success Story

Correct me if I'm wrong, and it may not be most recent, because I don't know when I saw it, but I saw that a long-time worker was one of your new franchisees. I forget how it was phrased, something like that.

Yes. He was our first-ever employee and someone I worked very closely with. This is in New York City. He's a friend of my brother. While I was setting up that first store, he hit us up on Facebook, said, “What's this restaurant you're building in New York City? I'm looking for a job.” He comes over. Amazing guy. I hired him on the spot. It's like, “Why don't you help me with this? I need some help.” I remember cleaning off dust on the wall shelves as construction was ending. We're figuring out how things were working, how to place our ingredients and things like that. For 2 to 3 years he was assistant manager, general manager, then district manager.

Once we had our franchising up, he became director of franchise support role. Around COVID, he went back to Nepal, spent time with his family, and started doing his own thing. A couple of years ago, we started talking again. This time, he was like, “Peter, I want to start exploring opening some Poke Works in my hometown here in the US, in Boston.” We started talking that, and we signed a seven-store deal with him. It was really meaningful for me just seeing that full circle from someone very close to me. He was at my wedding. He is like a brother to me. For him to come full circle and do this by himself to open a store, I’m really touched.

Let's talk about franchising, then, since we're right there. You’re finding operators all over the place, and maybe it's typical that they're signing multi-store deals, or maybe folks are doing one at a time. You've obviously went through the process of building out that big document. There's a disclosure. You got to tell all the secrets and all the good and the bad of the business and everything in between. Talk about that in general. Building out the information, you probably learn a lot about yourself in terms of when you try to put it on paper. What was that like?

That was something we had to learn. We didn't have any franchising background, so 2016, we had some consultants help us. We talked to a lot of lawyers, figure that document out. Everything's in there, like you said, the good and the bad. Fortunately, it's mostly good. Knock on wood, everything's good. It's a very standard doc, I think, going through that and how to bring people on for franchising. I think that was really important, learning who to bring on.

We're not just growing for the sake of growing, and we're not just going to allow anyone who knocks on our doors to become a franchisee. I think one of the lessons we learned over the years is they're long-term partners. Our franchisees, we're very close with them. Their success is our success. In order to do that, it needs to be a partnership that makes sense. Someone who shares our core values, someone who shares our vision, someone who trusts us, and vice versa. That's been a learning curve for us. I think we’re at a good spot with that.

Finding The Right Franchise Partners

It's a separate site from the Pokeworks website. It’s PokeworksFranchise.com. That's a separate site that has some of that information. A lot of good stuff there. You read the story, like that's very compelling information there, for sure. We’re missing not doing this earlier, but the main website is Pokeworks.com, which is easy to find. Talk about finding those partners. How do you find people that you want to franchise? It's almost like getting married. It's a very significant relationship.

It is. I'm currently Chief Development Officer, so one of my roles is franchise sales. We do the basics PR. Make sure we have the ads going on and everything. The most effective sales tool that we have is making sure our system does well. Once our unit economics are strong, people will find us and they'll come knocking on our doors. During COVID, I'm sure most concepts suffered. We didn't get as many phone calls, and I'm not going to go out of our way to try to sell during those times. It means that something's wrong inherently with us and we need to solve that first.

Coming out of COVID, our unit economics have been improving quite a bit, and we're getting more and more calls. I would say the most important thing is making sure unit economics work, and you have something that will help other people achieve their dreams of running their business and making money. We're not just selling franchises for sake of selling franchises.

It’s like your buddy that you're talking about there. He builds out seven units. That can change his whole trajectory and his family's trajectory. It’s 72 now. Is it 5 a year, 10 a year? How's the growth looking down the road?

Our goal is 10% growth per year. We try to hit that. Coming out of COVID, it humbled everyone quite a bit. For us, we're just like, “Guys, let's not grow for the sake of growing. Let's make sure every site we pick,” and real estate is tough. Real estate is timing. It’s a little bit of luck. You constantly have to be on lookout for good spaces, but sometimes they're not there. We're not going to force our hand to go into an inferior space just because we need to hit X percent growth per year. We’re really trying to grow with intent here, but to answer your question, maybe 7 to 10 stores a year.

A phrase that's come up a lot in recent episodes is this word pain points. We talked about labor, and maybe that's one of yours. Anything else you consider a pain point in the business for you guys right now?

There's a lot. There are always some pain points. You know how it is. I'd say pain point for us would probably be operational excellence. I think we do a good job, but we can always do a better job. Being consistent is difficult. With 72 stores, I think we do a fantastic job. Actually, our FBCs, Franchise Business Coaches, visiting all the stores, making sure our product, our brand, our customer service, everything is at the level that we are at. It's not always going to be the case. We're not perfect. There's always going to be one store that's not doing it. I think this is going to be a never-ending battle but it's just how do we develop even better systems to ensure that we hit that.

Best Piece Of Advice Received

Yeah, it's a challenge for everybody. I’ll speak from the customer side. I'm out and about just eating all the time, it seems like, with the kids in the family, and it's very common to get a mediocre experience from staff. Food's usually good and adequate and so forth, but if you could just get service above that adequate level, you stand out because it's mediocre everywhere. Let’s get to that excellent standpoint, and it makes a big difference.

Let's flip to our bonus question mode where I ask you a few open ended questions. Let's go to advice first. You're a growing business. You've been around mom and dad in the restaurant business. Any best piece of advice you've received that you'd share with folks?

Yeah. As I said, my dad gave me this advice very early on, which is just to be kind, be empathetic and be consistent. We immigrated to the US in 1995. The immigrant story, came from with nothing, worked 24/7 in the first restaurant he owned. Even as he grew, he made sure to lead by example and be nice to every single employee. I think it goes such a long way. It's not just being nice to employees, to your team, but to vendors, to customers, to everybody. I think being nice and being kind goes a long way. Being consistent. It gains trust and that trust can develop into much bigger things.

 

Being nice and kind goes a long way, not just to your employees but to your vendors, customers—to everybody.

 

That sounds simple, but it's absolutely powerful.

One of our core values at Pokeworks is spreading Aloha. That's just to say, spread kindness with each other and try to see things from other people's perspective and treat them with respect.

What about a favorite quote or a saying, something you might slap on a wall or on a logo?

Forbes actually quoted me. I said this on the article there. Passion is half the equation, but grit is the other half. I remember starting Pokeworks. It was some tough days, early on, trying to figure everything out, working those crazy hours, and the passion was definitely there. There were some days where you're like, “I don't want to wake up at 4:00 AM to do this again.” That's where grit comes in. You’ve got to grind it out. I always say running a restaurant is like hosting a party day after day. You’ve got to be a good host. You’ve got to put on a smile. You’ve got to be positive for your guests and your employees.

 

Passion is half the equation, grit is the other half.

 

Peter’s Book Recommendations

It's a live moving parts business all the time, constantly. There's a good book, Grit by Angela Duckworth. It talks about stories like that, where that extra bit is what gets you through. Speaking of books, I always like to go there. Any recommendations? Something you read recently or something that you just always feel like, “This is something you got to check out?” What do you think?

I have a toddler and a newborn at home, so one of the books that's been impacting me a lot is Oh, the Places You'll Go! By Dr. Seuss. It’s such a powerful book. I read it and I'm probably more touched than my daughter is. On a serious note, I have this with me right here. Traction.

I’ve heard that a couple times.

This is a book that our team at Pokeworks and the leadership team, we've really embraced. It's a very simple, powerful book to help you run your business and get your team aligned. It simplifies everything, how to run meetings, how to run more effective meetings, how to set more defined, measurable goals to simple things that I think we all know. Just having a book to make sure that the whole team is speaking the same language has helped us a lot.

First of all, I’ll just go back to Dr. Seuss for a second. You can't go wrong with that whole library of books. Ours are older than yours, and I cleaned up downstairs, but I think I saved that batch of like ten books. They're all incredibly enjoyable to read for the kids. Good luck with those guys growing up, by the way. Mistakes, lessons learned. Does anything come to mind when you think about that?

For me, I would say my biggest lesson was finding work-life balance. People talk about it, but to practice it is tough and it takes practice. Health is king and family is first. I think finding a balance to block out work and say, “Now is family time. Now I need personal time to focus on mental health,” is something that is not talked about enough. At least what I see on social media and articles, it's this hustle hard mentality. Everyone's talking about, “You’ve got to hustle hard and make big money.” I think kids are getting influenced by that. I think you have to work hard, going back to grit, but understanding how to balance that with dedicated time for yourself or for family is really important.

 

You have to work hard, go back to grit, but understand how to balance that with dedicated time for yourself or for your family.

 

Trends In The Restaurant Industry

Much like yourself and our audience members in the restaurant business. There's always something you could be doing, of course. Talk about 72 locations. That's 72 problems times 20. There's always something that could be taking your time. One of our most recent guests flipped that word, work-life. He says, “Think about instead of work-life balance, life-work balance.” You flip the idea of it just a small change in the mindset. You have to have that segmentation in order to be healthy, happy and grow. Your life has to be important as your work. Good stuff there, for sure. You guys are growing. Talk about maybe the restaurant industry in general, trends you might see over the next couple of years. What do you think?

I think no doubt automation and tech will continue to grow its reach within the industry to combat labor costs. That’s something we've talked about. You're seeing all these companies develop automation for beverage making. You see Sweetgreen and some of the big guys creating assembly line automations, things like that, which may replace human interactions. One of the things I think that is important to remember is that at the core of the restaurant industry is hospitality. As long as it doesn't kill that, I think we'll be okay. That's something I always try to figure out. You're going to go into stores with all these robots or automation and there's going to be one guy behind a counter, and that guy probably won't be very in happy to see you.

I remember walking to a burger restaurant. I won't say which brand, but there were like 6 kiosks and 1 guy behind a counter, and I was like, “I want to order with you.” He's like, “No. Go over there.” I was like, “This experience is very different.” Anyways, that's a trend I see. I just hope that people remember what got us here, which is hospitality.

It's a dangerous slope. We'll see where it heads. I did have a similar experience where you were forced to order at the kiosk. It was my first time there. I'm just like, “I just want to talk to someone who knows something.” It was like a challenge. I don't know where it's going. I know there are costs involved and labor and stuff, but I hope we do retain that special aspect of it. Last question. I don't know where it's going to go, but I always like to ask this one. What's one thing that not too many folks know about you?

I thought about this. I picked up pickleball not too long ago. I’ve been completely addicted to it. I'm spitting talk about work-life balance but I’m spending a little bit too much time on the pickleball courts. It’s so fun. It burns a surprising amount of calories, so that's good, especially after Thanksgiving. I’ll be out there.

You're preaching to the choir. I will 100% back you up there. Same thing. I’ve been playing a lot. We just happened to have a rec group that's only 5, 10 minutes away. You go in the mornings, it's pick up. You just go and you play and you leave when you want. Everything you said, it's just you get out some energy and get some sweat. I love it. If you haven't played pickleball, I don't know who you are anymore because it’s been growing like crazy. Hit them with closing stuff. Parting wisdom, thoughts. Hit them with the websites. Anything we didn't hit on that you'd like to share, go ahead.

I think we covered a lot. Thank you. Check us Pokeworks. Pokeworks.com is the website. If you're interested in franchising, it's PokeworksFranchise.com. Check us out. We have locations across twenty states, so see if there's one near you, give us a try.

Peter Yang of Pokeworks. You can find them at Pokeworks.com and also PokeworksFranchise.com. For more great restaurant marketing, service operation people and tech tips, stay tuned to us here. In the meantime, do us a favor. Please hit the like button or subscribe or rate us or review us. That stuff really does help. We do appreciate it. We'll see you next time. Thanks, Peter.

Thanks so much, Jaime.

 

Important Links

• Pokeworks
• @PokeworksCo – Instagram
• Grit
• Oh, the Places You'll Go!
• Traction