The stampede blog
Playbooks, product news and hard-won lessons on running busier, more loyal venues — from the team building the platform.
Restaurants
Sorted by · newestHow to measure restaurant marketing results
Three practical ways to measure what your restaurant marketing actually returns: unique voucher codes, a website pixel and UTM tracking.
How to grow your restaurant email list with Wi-Fi
Free Wi-Fi stopped being a novelty, so guests stopped looking for it. Three ways to get sign-ins moving again, and how to use the list once you have it.
Stampede
How to increase loyalty sign-ups in your restaurant
Guests don't join loyalty schemes by accident. Here's where and how to ask them.
Stampede
Scale a restaurant with data, not instinct
Adding a second or third venue is not about copying the first. It is about knowing exactly what worked, and why, before you bet on it again.
Helen Kane
How to beat the odds in a challenging economy
Venues keep closing, and the survivors share a pattern: they know their guests, brand every touchpoint and market to the people who already came once.
Stampede
Make the most of your restaurant outdoor seating this summer
Outdoor seating adds covers without adding floor space. How to fill it and capture the guests.
Cate Triendl
Key social media metrics to track for your restaurant
The social media numbers worth watching, what each one tells you about your restaurant and what to fix when one drops.
Cate Triendl
Two ways to boost your off-peak times
Fill the quiet hours with offers built around your local area and the events calendar, then get them in front of the right guests.
Cate Triendl
How to grow delivery and meal kit revenue
Winter is when a takeaway order replaces a night out rather than competing with one. Ten things that move delivery orders, and the small details that make a box worth posting about.
Cate Triendl
5 tips to make your restaurant more Instagrammable
Five ways to make your venue the obvious photo, from lighting to a signature dish.
Cate Triendl
How to cut no-shows without turning guests away
No-shows cost you the table twice: once sitting empty, once turned away at the door. Here are the settings that fix it.
Cate Triendl
Who should handle your restaurant’s PR and marketing
The pros and cons of running restaurant PR and marketing in-house, hiring for it or using an agency, and how to get value from any of them.
Cate Triendl