Running Restaurants Founder Jaime Oikle speaks with Stephen Klein, co-founder and CEO of Saivory, about how AI is transforming the restaurant industry. Stephen explains how Saivory helps restaurants reduce
Restaurants live and die on frequency. This is why restaurants should not view the guest visit as a single transaction. It should be part of a cycle: Attract / Serve / Capture / Invite back/ Reward / Repeat. Here's how to get it right at your restaurant. (Read time @ 9 mins)
One of the biggest missed opportunities in restaurant marketing is not actively marketing to the lists of people who already know you.
A reactivation campaign is a focused effort to
If you need fast, practical moves that can be implemented right away that are easy to launch, low cost, tied to immediate traffic and aimed at people most likely to buy now then here are some of the best moves to make for your restaurant's sales. (Read time @ 7.5 mins)
Why AI matters right now and how it can be a tool for: inventory management & cost control, menu engineering, labor scheduling & staffing, marketing & guest engagement, waste reduction & sustainability. Also: best practices for adoption and risks & challenges to watch. (Read time @ 8 mins)
A practical dive into what platforms to focus on, what content to create, when to post and how to engage better. Includes who to put in charge, how much to spend, what to measure as well as how to build an audience you own and a practical weekly social plan. (Read time @ 7 mins)
In this episode of the Running Restaurants podcast, Jamie Oikle and Roger Beaudoin explore how artificial intelligence (AI) is revolutionizing the restaurant industry. They discuss AI's role in
AI is no longer a “future” technology for restaurants. It’s a practical, competitive advantage being used right now to improve efficiency, reduce costs, and drive smarter growth. In this
If somebody walked into your house, you would greet them with a hello, correct?
Now ask yourself the same thing about your restaurant. All guests are welcomed, right?
I have
Not every guest walks through your doors for the same reason. Some come for the quick bite. Others want the full experience. Some are budget-conscious. Others are celebrating a
