SINCE 2001
Most restaurants promote randomly. The ones that grow do it with intention — a deliberate mix of four offer types, sequenced to protect margin and build loyalty simultaneously.
Most restaurants promote when things get slow, not before. They discount when they panic, not when it's strategic. That's the difference between a restaurant that survives — and one that compounds year over year.
Every great menu has a recipe. So does every great promotional calendar. Four offer types, each with a distinct job — and the right ratio is what separates restaurants that grow from those that grind.
You never put two cheap offers back-to-back — that signals "discount restaurant" to your guests. And you never stack two premium offers consecutively — that excludes casual diners for too long. The rhythm alternates intentionally, keeping every guest type feeling seen at least every two weeks — not every eight.
Click any offer card to scratch and reveal the full details — pricing, inclusions, and how to deploy it for your restaurant right now.
"The mix isn't about being everything to everyone. It's about being something specific to everyone — at the right moment."
52 weeks of professional marketing to 7,000+ people with 70% open rates. Billed annually at $3,245 — about $9 per day.
We only take one new restaurant per month so each partner gets full attention. When a spot opens, it goes to whoever moves first.
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