Practical thinking on restaurant demand — weather, local events, and honest measurement. No fluff, no invented case studies.
Most restaurant promotions are judged by vibes — the room felt busy, the post got likes. There's a more honest way, and it fits on a napkin.
A match, a gig, a graduation ceremony — every big event near your restaurant redraws that evening's demand. Most operators find out when the queue forms.
Rain on a Friday evening does more to your door count than most menu changes ever will — here's how to treat weather as an operating input, not an excuse.