In this powerhouse episode, the team unpacks real-world, actionable marketing tactics that restaurant owners can implement immediately to drive traffic, create loyal customers, and boost profits—without relying on gimmicks or deep discounts. From the power of thoughtful guest experiences to bounce-back promotions and handwritten letters to lapsed customers, this is a masterclass in doing marketing the right way.

Packed with humor, strategy, and personal stories, this episode delivers the perfect blend of inspiration and execution—proving that even the smallest marketing effort can lead to big results when it's done with intention.

Key Takeaways:

1. Elevate the Guest Experience
   • A warm welcome, fast service, accurate orders, and friendly follow-through are marketing tactics in disguise.
   • Great hospitality = repeat business = higher lifetime customer value.
2. Menu Design is Strategic
   • Use the Golden Triangle of eye movement to highlight your most profitable items.
   • Your specials should be "special" for both the customer and the operator—easy to execute, high margin, and memorable.
3. Host In-House Events
   • Wine tastings, trivia nights, and theme dinners on slower weekdays are powerful tools to build community and fill tables.
   • Partner with vendors who may help cover costs or provide promotional support.
4. Bounce-Back Offers Done Right
   • Get guests to return with limited-time offers—but only after their first visit.
   • Examples: "Come back in 7 days for a free dessert" or "Next visit appetizer on us."
5. Use Guerrilla Text Marketing
   • Borrow tactics from political campaigns (urgency, personalization, exclusivity).
   • Build a list and send targeted, engaging messages like "You've been hand-selected" or "Spots are filling up."
6. Turn Customers into Promoters
   • Make your restaurant Instagram-able (photo walls, branded hashtags).
   • Personalize touchpoints—birthdays, anniversaries, and even beta-tester panels for new dishes.
7. Community & Loyalty
   • Engage schools, PTAs, and neighborhood leaders—support them and they'll support you.
   • Feature a "Customer of the Month" to spotlight regulars and drive local goodwill.

🔥 Pro Tips:

✅ Don't throw out blanket coupons—use personalized bounce-back incentives.
✅ Focus on repeat business before chasing new traffic.
✅ Test, tweak, and keep things human—marketing is about relationships.
✅ Be memorable: the goal isn't just attention, it's retention.

In this episode of Restauranttopia, Dave and Brian explore the growing non-alcoholic beverage movement and why it's a must for modern restaurants. They break down the cultural shifts, customer expectations, and real profitability behind offering thoughtful non-alcoholic options. Learn practical ways to adapt your menu, train your staff, and create a welcoming experience for all guests—drinkers and non-drinkers alike.

• Gen Z drinks 20% less than millennials.
• Health, wellness, and cognitive performance are driving alcohol reduction.
• Events like Dry January, Lent, and Sober October are more mainstream than ever.

• Upselling non-alcoholic options can dramatically increase check averages.
• Ready-to-drink non-alcoholic beers and specialty beverages are rapidly growing markets.
• Properly curated non-alcoholic menus meet real customer needs without cannibalizing alcohol sales.
• Train Your Staff for Inclusivity
• Avoid shaming or awkward moments when guests order non-alcoholic drinks.
• Present non-alcoholic options confidently alongside alcoholic beverages.
• Create an experience where all guests feel welcome and cared for.

• Be strategic in how you name and market non-alcoholic options (avoid terms like 'mocktails' that can carry a stigma).
• Highlight non-alcoholic beverages as 'cognitive enhancers' or unique house specialties.
• Promote non-alcoholic selections during prime times like January, October, and Lent.

• Non-alcoholic beverages often offer higher margins due to lower product costs.
• Execution and presentation are key—offer well-crafted, thoughtful drinks rather than sugary afterthoughts.

• Use creative branding—think cognitive enhancers or wellness drinks rather than 'mocktails.'
• Add a non-alcoholic section to your menu or have rotating non-alcoholic specials.
• Stock premium non-alcoholic beers and spirits to meet rising customer expectations.
• Train staff to suggest non-alcoholic drinks naturally, not as an afterthought.
• Recognize that offering strong non-alcoholic options is good hospitality—and good business.

Summary

In this episode, Brian shares five key lessons from Las Vegas that every restaurant operator should hear. From faster drink service to private room optimization and upsell strategy, these practical insights are designed to boost revenue while enhancing the guest experience.

Learn how to modernize your operations, empower your staff, and grow profitability—starting tonight.

• Use your reservation system to curate guest experiences, not just book tables.
• Ask the purpose of the visit—anniversary, business dinner, birthday—to personalize the service.
• Leverage confirmations via text or phone as additional engagement touchpoints.

• Speed matters: get the first drink in hand quickly, ideally before guests are seated.
• The faster the first drink, the more likely a second drink will be ordered—which increases revenue.
• Train staff to lead with beverage suggestions and make cocktail menus stand out.

• Teach servers to read the table and suggest appropriate apps, drinks, and entrees.
• Pre-sell appetizers for the table instead of waiting for guests to decide.
• Create incentives (e.g., spiffs) for staff to move high-margin items like premium wines or cocktails.

• Treat your private room like a key revenue generator, not a hidden option.
• Use it for business dinners, group celebrations, and high-spend guests—even if not requested.
• Simplify the booking process and avoid unnecessary friction like deposit hurdles or rigid policies.

• Offer celebration packages: wine, flowers, dessert upgrades, or to-go items.
• Introduce pre-orderable take-home meals, cookies, or lunch for the next day.
• Use the reservation system to upsell enhancements before the guest even arrives.

1. A thoughtful reservation experience can set the tone for a higher check average.
2. Lead with a separate cocktail menu to shift attention and increase sales.
3. Servers should be trained to place the order for the table when appropriate—it enhances the guest experience and simplifies decision-making.
4. Use private dining space more often—don’t let it sit idle.
5. Think like Amazon: reduce friction in ordering and upselling. People want to be sold.