Stephanie Olson [00:00:00]:

For any restaurant, the thing that really is amazing and incredible is when we have the autonomy to align everything visually so we know the brand, we know the goals. And there are so many facets: from Google Ads, to social media, to your website design, to email and sms marketing, to public relations, and all of these things. So just creating this kind of comprehensive plan of action and having the opportunity to implement it in a way that addresses each individual aspect of what's being marketed, who it's being marketed to, and the storytelling for each of those pieces, is our dream.

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Angelo Esposito [00:00:45]:

Welcome to WISKing it all with your host, Angelo Esposito, co-founder of WISK.ai, a food and beverage intelligence platform. We're going to be interviewing hospitality professionals around the world to really understand how they do what they do.

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Angelo Esposito [00:01:02]:

Welcome to another episode of WISKing it all. We're here today with Stephanie Olson, the founder and campaign director of RestauWant. Stephanie, thanks for joining us.

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Stephanie Olson [00:01:14]:

Yeah, thanks for having me here.

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Angelo Esposito [00:01:16]:

Of course. So I guess maybe a good place to start is probably the inspiration behind founding restauWant and, yeah, how your journey kind of began into the hospitality.

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Stephanie Olson [00:01:29]:

So I love talking about it because I've been in marketing for 1213 years now, and what kind of started as a development, and I was working with companies not in any specific niche, and what kind of the trend was towards tech and SaaS companies. So software as a service companies, and I was putting myself through school with that. Originally studied computer engineering at Georgia Tech, and so my previous agency, that's kind of how it all came to be and how that developed. And over time, I realized that there were a lot of these companies, you know, tech companies, SaaS companies that have enormous marketing budgets, and they can funnel a lot of money into advertising without necessarily optimizing it, which for most small businesses is nothing cost effective. It doesn't make sense. And there's a huge barrier to entry to marketing and advertising when you kind of approach. When you approach it that way. And so over the 1012 years that I was building that agency, which was not restaurant specific, I became kind of hyper focused on continually optimizing ad spend and different campaigns funnels, types like that.

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Stephanie Olson [00:02:50]:

And what I realized, being kind of a foodie and being someone who eats at restaurants a lot, is that there was a real lack of this in the restaurant industry in terms of, not that people weren't advertising for restaurants, but they weren't doing it optimally. And the reason I think for that is because there's a lot of technical development backend, integrative knowledge that has to kind of inform those marketing decisions and those campaigns. And so especially during COVID when I saw a lot of the restaurants that I knew and loved and family owned businesses, they closed because they didn't have the visibility to reach people the way that they might have if they leveraged this kind of technology. It kind of ignited something in the back of my mind that said, hey, we should replicate this for these businesses that feed communities everywhere and do it in a way that's cost effective and facilitates growth. So that was the thought behind it.

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Angelo Esposito [00:03:56]:

I love it. And so far with this, can you tell a little bit about what RestauWant does? Right?

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Stephanie Olson [00:04:03]:

Yeah. So what we do is we're kind of full service in that we do a little bit of everything. So we're working on design, social media, pay per click management is kind of the primary service offering and the focus of what we do to begin with for most clients because, and that would be Google and Meta's Facebook instagram ads. And the reason for that is because it's possible for us to create audiences and segment campaigns in a really, really granular way to make sure that any dollars that are being spent on advertising are trackable in terms of the revenue that's generated and the audience that's being reached. So for example, if we have a health food restaurant, but they have also burgers, we can segment campaigns to display different campaign creative to people who love burgers or someone who really loves the fact that that's grass fed, no seed oils, healthy, organic, those kinds of things. And so the primary offering being Google and Facebook ads and. But there is a lot incorporated with that. Every kind of marketing strategy is going to be a little bit different.

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Stephanie Olson [00:05:17]:

But web design, web development, those are primary services.

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Angelo Esposito [00:05:22]:

Cool. And every like a typical type of web starting wolflist and they're angles and change and their USR, MSR, any and.

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Stephanie Olson [00:05:31]:

Every pipeline, it's really any and every type of restaurant. And we work and the strategy is kind of what we adapt based on the type of restaurant. So we work with fine dining, fast casual restaurants and everything in between.

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Angelo Esposito [00:05:46]:

So I know looking at your website, one of the big things is the art of storytelling, I guess. So I love to know maybe how do you guys integrate that art of storytelling into your video marketing strategy?

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Stephanie Olson [00:06:00]:

Yeah, I like to sit down and have conversations right from the start with the restaurant owners that we work with and understand what is the thought behind the restaurant concept? What's the unique value that that restaurant has to offer? What's the differentiating factor for between you and the restaurant that's down the street. And the reason for that is because brand development is something that can easily be overlooked if you're focusing on, hey, I have this amazing food. I've put so much time and energy into this, this amazing interior design and this really beautiful menu. And the brand aspect is really the thing that adds another level of dimension that really captures people, especially when you're talking about being in a really densely crowded market. The thing that is going to set you apart, stop the scroll in your advertisements, get people to follow you on social media, share you, and get you to go viral: the storytelling aspect. And so that's, "What is it that really brings your restaurant to life?" And everyone has one. They just might not have put pen to paper yet and shared it.

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Stephanie Olson [00:07:08]:

So that incorporating that brand with design, with copy, with the message that you're sharing all of that is what we think of as storytelling and getting the word out in a way that is really unique to each restaurant.

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Angelo Esposito [00:07:23]:

Very cool. And I know one of the main things, right, restaurants, we work more on the cost of goods side, right? Like we help with everything. Cost of goods a little bit. So all the boring but super important stuff. So Penguin Joey, and voice management and recipe toss and whatnot. Yeah. And corn and tedious. But ultimately, Luis is obviously one of the main goals that restaurants are striving for.

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Angelo Esposito [00:07:47]:

And just the whole, ideally kind of profitable. And number two, increasing that profitability over time. And so when you think about that, right, doing these things is okay, can be profitable. Really two levers. Obviously, there's a lot of sublevers, but the two lever, how do we increase revenue and then how do we decrease costs? And obviously, you're the number one thing. You need to clean that. That's like oversimplify it. But thinking about those two things, increasing revenue and decreasing costs on how we help remotely those things, you reassurance.

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Stephanie Olson [00:08:23]:

Yeah. So definitely focusing on increasing revenue by incorporating different event types, different offerings, upselling things like drinks, appetizers, desserts, incentivizing and creating campaigns that prioritize people who are more motivated to sit down at the restaurant and enjoy a meal and order those drinks and order those desserts, and making it really integrated with the service staff and how they communicate the offering and also in your campaigns, how you deliver those messages. So I know that a lot of marketing agencies try to kind of lead with discounts or coupons. And so we never ever suggest discounting, or I like to call it devaluing the products and the services that you're offering as an experience, as a restaurant experience, because you're going to just kind of be driving in traffic, typically from people who maybe want to take advantage of that offer, but might not become lifelong customers who appreciate the time and the energy that goes into creating those dishes. So making sure that we're focusing campaigns on those kinds of objectives, making sure that we're diversifying campaigns to include those higher profitability sales like catering and events and those kinds of things, those are our focus for increasing revenue.

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Angelo Esposito [00:09:50]:

Sounds like I guess we share or we will highlight more recent kind of based on your kind of mind, or I guess just in wing, you know, I know Carson dime. Like you ask me, portal one, when you got a lot of time, any kind of just practical way that you're like, hey, we started working with this client, we're able to do xy weeds and we'll add and because of that, any kind of anecdote.

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Stephanie Olson [00:10:21]:

Yeah. So we've been working on a huge variety of campaigns, but there's a really fun one that we've been working on in terms of the brand and creative, that the owner allowed us a lot of creative freedom in the campaigns. And so they're launching next week and that has been really fun and exciting. In Atlanta, we also work with a fine dining restaurant that has, we focused on a campaign that ran an advertisement for a drink tasting. And so those were higher ticket sales. And by leveraging different kinds of approaches like that, we've been able to improve profitability. And I make sure that those bookings people have already purchased a ticket for a set price, a set menu, and that also increased productivity on the team inside the restaurant. So those were some recent wins that we're pretty excited about.

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Angelo Esposito [00:11:20]:

And how do you go about tracking them? I know on one side it's being about brand and awareness, all this. But on your side, to know restaurants are overwhelmed with all different solutions. You know, show me the money, show me that this is working. So how do you go about maybe the, maybe flip side, one side is getting like a Google Ad and creating a website and whatnot, like strategy. Then how do you go about the back end, maybe showing that to work?

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Stephanie Olson [00:11:47]:

Yeah. And this is the thing that I think is the most important, but it's also, I think, the thing that makes the approach that we take unique, that we always focus on integrating everything that we can. So every point of sale system, every tech stack that a restaurant has is going to be different. But wherever possible, we want to make sure that we're tracking orders so certain point of sale systems will allow you to integrate with platforms like Google Analytics and Google Ads. To the extent that you can see exactly how much someone spent after clicking an ad and coming to your restaurant and making an order, you're sitting at a table. And for others, you might only be able to track events that you sell through your website, optimizing what we can and taking advantage of the tech stack that they have to identify those, what are called conversion events. So what exactly is it that we want the customer to do and how can we track it and then segmenting that. So if we're talking about comparing in store orders versus online orders, and considering the costs associated with each of those, and event tickets, catering, bookings, all of those things, and making sure that we track everything that we can, we integrate all the software that we can, so we can associate monetary value with those conversion events.

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Stephanie Olson [00:13:05]:

And the reason that's beneficial too, is because having all of that integrated with platforms like Google and Meta ads, it makes it possible to really see how much revenue was generated from one ad versus another. So when we're talking about comparing something down to copy or a headline for an advertisement and comparing two different images, what really made the biggest impact in terms of your actual revenue generated and comparing those.

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Angelo Esposito [00:13:34]:

And it's funny because sometimes, obviously, we do ads and stuff in our business, and it's sometimes the smallest tweaks, right? We can create it, we can copy and change a couple words, double color or your smallest thing, then we got a lot better. But it was hard in the beginning, removing yourself a little bit. Let's let the data decide. This is our best temp, but now let's let it run, or let's let the data decide. That's a really smart approach. One of the things I was thinking about is, like, restaurants are generally pretty good at offline experience. That's what they've been doing for decades, but online, relatively speaking, new. And so what are really some common challenges that you see restaurant states when trying to translate those offline experiences into, like, compelling digital content?

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Stephanie Olson [00:14:35]:

I think that typically it's just not something that is a focus in that makes sense, because historically, really top notch design and development work has been very expensive and often prohibitively expensive. And so I know that there are a lot of restaurant owners who do this well independently, or they work with freelancers who do this well. But I think that there are just so many, there are so many aspects to marketing that you can really kind of get lost. You can get in the weeds and realize that you're totally overwhelmed. And so I think with a lot of restaurant owners, this is something that can be a real problem. Just because if you aren't sure of exactly what you should be doing and why, it is really easy to kind of fall into that trap of, okay, we're spending money here, we're implementing this here, but it's not necessarily cohesive. And so you're kind of your time and your energy is kind of spilling out into things that aren't necessarily going to be profitable in order to work efficiently and in a cost effective way. With restaurant type businesses, the way that we kind of work together is, okay, month one, what is our focus? Is that we don't have enough customers and we need more customers.

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Stephanie Olson [00:15:55]:

This is our first focus. And then following that, okay, we have the customers, but our order values could be better. So we want to increase the ticket values. How do we do that? So identifying very specifically, more specifically than that, getting into numbers and details, of course, but what our goals are and then creating specific plans of action that are laid out from the beginning in terms of this is exactly the action we're going to take in week one, week two, week three, to accomplish our goal for this month. Then that's how we make sure that we're implementing things in a way that's efficient and effective.

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Angelo Esposito [00:16:31]:

And it's funny if you have a pretty interesting background, like I was following character and I believe or been back in development, UI, obviously, QBC Campbell graphic work. So I think part of your skills all coming together and your coach for supporting kind of less model quality.

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Stephanie Olson [00:16:50]:

Historically, when I was working with a lot of different companies and developing all of these skills, I think that the reason that I was able to do that was because I, I've always been kind of a yes person. So I started out developing websites and HTML and CSS, and this was over 15 years ago. So when I was putting myself through school, I actually originally started out working at a restaurant. And so I was just as a waitress and that sort of thing. But when I was in college and I had this skill that was kind of a hobby. And so when I developed it and I had people asking me, hey, this is something that you do, right? Can you do it for me in exchange for money? And that is something that I hadn't, you know, hadn't been my motivation originally for working on development, but it was something that I was studying, and so it just made sense and making that shift to offering services and implementing these things to. To see how it can contribute to the growth of a business. And at the time, they were different kinds of businesses, real estate businesses, auto businesses, those kinds of things.

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Stephanie Olson [00:18:03]:

And just kind of seeing how that can really move the needle for a business is something that I found really exciting. And so when these clients would say, we really love the website, can you help us run an advertisement or design us a flyer or those kinds of things, I continually kind of developed my skillset by saying, yeah, I mean, I've never, just to be transparent, I've never done that before, but I would like to try it out and see how it goes. And so I think that something that in my career, having developed such a wide range of skills, a lot of people have kind of told me, how is it that you have kind of worked on each of these aspects and over a decade, it gives you the opportunity to try and learn a lot of things. And so I think that's always been my motivation. So working in web development, it's integral to digital user experiences. And digital user experiences are going to be, they're going to include things like, what is the first thing that someone sees when they interact with your business, which can be a digital advertisement. For example, if you think about discovering someone through a Google Ad, then they click through to your landing page and that's the next thing that they see. And then they get an email from you.

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Stephanie Olson [00:19:27]:

And that's the after they opt in through your landing page or something like that. So all of those pieces are the things that I would work with companies to build. And often I would work with individuals who were kind of focused on each facet of it. And so that's how I've kind of ventured into each of these. And in order to translate that to restaurants, it's a similar thing. So the approach is identifying what is the customer's journey look like, how do they find you? And what is, you know, how do they feel when they see your advertisement or a social media post? Or how do they feel when they get an email or sms reminder that, hey, you know, you can come have lunch with us, and this is what our amazing dish looks like and that kind of a thing. So it's really a matter of empathizing with the customer and seeing, okay, what am I seeing and how can I expect to feel after seeing it? And so the kind of technical nuance to making all of those things get up and running and to come to life, it can be a lot. But if you think of it from high level and then implementing things on an individual level, that's kind of how I think you can create really amazing user experiences.

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Angelo Esposito [00:20:41]:

And what do you also like the troll, you know the world of marketing in general, right? Like just all these things and things like that. Google and maybe matter stuff and branding, what state are between doing that for irregular, well, physical location, whether it's a tail or whatever industry and may restaurant, wouldn't you, what are some of that stick out to you that transit? Well, I think for someone who does food specifically at the restaurants, and maybe not just generally with any good news.

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Stephanie Olson [00:21:23]:

Typically when people are receiving advertisement for restaurants, it's very competitive. Everywhere you go there are going to be restaurants and people are going to be searching for lunch or for dinner. And so in order to be competitive, it takes more creative thinking and it takes more nuance. You're competing, if you think about advertising, you're competing for clicks. And those clicks have to ultimately lead to someone coming to your restaurant and making a purchase. And so in order to be competitive, having those really amazing photos, really amazing copy, really amazing, compelling website, those kinds of things, it does require some more nuance and some more thinking. And once you get someone through the door, if you provide an amazing experience, that's the offline focus that really makes a difference. But getting someone to come in the first place is often the kind of blocker, I think, for a lot of restaurants.

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Stephanie Olson [00:22:24]:

And when someone's searching for a specific service, like if you're thinking about hardware or plumbing or services like that, it's not as competitive if you're thinking about advertising. People don't really care what your plumbing tools look like, they care about what your food will look like. So they're kind of relying on different things. So people kind of, they have to see things that motivate them to come and see, hey, I should give this a shot. So for restaurants, there are so many aspects of it. So it's not just how does the food look, it's not just how does the interior look, is it cozy? It's not just what is the service like? It's everything. And that's all what kind of contributes to an amazing experience for a restaurant. And so if you're thinking about something like a service, a roofing service, you can see that someone has reviews.

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Stephanie Olson [00:23:20]:

There are only so many options in my area. And so advertising for that is very different in that you are not fighting against such a competitive market. And that's not to say that I couldn't go enjoy one restaurant in my neighborhood and also enjoy another. But if there are this many options, if you think about being in a very busy city or something like that. Then differentiating yourself and motivating someone to come try you for the first time is often the thing that makes the biggest difference.

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Angelo Esposito [00:23:51]:

I love that. It's funny, you kind of mentioned this concept that, you know, clear a little bit, but the idea of moments of truth and it's true branding business like you have many moments of truth that maybe the overall experience and they can be differently weighted depending on what accuracy cares about. But ultimately what's interesting I think about Westlaw is that there's so many vulnerable tools and if I go into, let's say a full service restaurant, but climbing your night out, maybe you check the website, maybe go to their instagram page. You look at some digging you'll ever mean you reserved. So even the reservoir call in or get just, you know, some type of software like buffalo regulation software. Great. How easy was that? You have to put credit card or whatever sort of like that. Then it's like getting all these parking you have valet.

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Angelo Esposito [00:24:42]:

Then you get inside with some brush. Are you waiting? Sit down. The water served. And then I leave the way down to the person. The person serving night. So they cool and they kind of pull and now like, oh, then afraid we bring a booking moment. Truth. That was all the way up the end of the night.

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Angelo Esposito [00:25:00]:

But what's interesting is that sometimes one, two are off during the night tower. Even though like you could have been like from a check mark or something like food good, nervous, quick. But they're like harping with the pain in the ass and you can find it and I don't know, the bill took too long to come. You know, there could be two random moments of truth and you have this kind of ski production and so it's interesting, but it's also a reason I really respect restaurant bird just because there's so many things that have to go right for the overall experience to be like, yeah, where's Lockheed might go back.

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Stephanie Olson [00:25:35]:

Yeah, exactly. And that's the thing that, that we kind of hear a lot of and we focus on too sometimes is the reputation management and how do you respond to someone when they leave a scathing review, but everything but one of those things went right for them. And so that's something that we like to talk about. Making sure that you're making it as easy as possible for people to talk about the things that really went well. Yeah, it can be really difficult to get feedback like that online, but making sure that you respond to it in a way that says, hey, we made an adjustment to whatever it is that you had an issue with. And we really hope that you'll try us out again and making sure that in the restaurant you have those opportunities for people to leave those positive reviews. Because if we're talking about it from the kind of digital marketing side of things, everyone looks at reviews and making sure that at the end of a meal, if someone, this is something I always suggest, if someone had a really great experience, make sure that you ask the server to give them a little card with a QR code that says, hey, it really makes a difference for us as a business if you leave a review and that gives people the opportunity and a kind of gentle reminder to leave a review and they have a good experience, because I think a lot of some people are going to be upset no matter what and they're going to maybe be more motivated to write a negative review. And if everything goes right, people don't always think, okay, I should write something about this, but I think some people might be more inclined to write about a negative experience, which can be really frustrating when there are just so many aspects to juggle for so many people every day.

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Angelo Esposito [00:27:17]:

All I've seen would be my past library and something I noticed. I mean, I didn't know, so I did like, but became a trend where a lot of people getting married want to hire like poor, you know, more on, I guess what people wanted. I know the wedding was the same thing. The only thing about the ranking will follow. But when it came down to, at least from my point of view, being robbed, no one really talked about it. I think we diagnose if one of those things where like you lie to me when it's a bit negative, we have people ten stops the negative algebra. If no one said anything, obviously once in a while someone says something extra positive. That's ideal.

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Angelo Esposito [00:28:04]:

Like oh my. In general, if it's good, no one's talking about it because they drink when we're dead, so no one's talking about it. So I felt the DJ in effect where like if I went out of good time, great, nothing in here, like I'd be there. You're probably not going to get my compliments. So that's the compliment. If there's no news that's in this kind of thing or if it's bad, you'll hear. And so it's true that I guess kind of human nature and especially with fun in the stream when you're upset, or I guess hospitality general, something goes wrong, you're ready to give that with, yes, one star less, but it's something great. In no rush to give a five star, you know.

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Angelo Esposito [00:28:41]:

But, you know, speaking of all different things going on, how do you keep up with all these trends or there's so many things going on, individual market umbrella in general, how do you stay up to date and kind of applying the festival in the hospitality?

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Stephanie Olson [00:28:56]:

I have subscribed, honestly, to a bunch of newsletters, so for whether it's restaurant related or marketing related. So I kind of am just read through what comes to my inbox. But as you're implementing and you're working on these different platforms, you get a lot of events. There are a lot of events that come up, a lot of webinars, a lot of documentation updates. And so working, just implementing it, you kind of can't help but have to come up to speed with what's new and what's evolving, especially when you're talking about technology. In order to really leverage these things, there are a lot of different channels sharing information about that. And so being someone who's constantly interested in learning new things, I think that's something that has really helped to make sure that we're kind of staying on top of things. And I think that for the things that I am maybe personally not as interested in, like social media, for example, is something that a lot of people really love doing and do really well.

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Stephanie Olson [00:30:01]:

And so that's something that I let other people focus on implementing because, because I know that my kind of focus is more on those marketing and overall user experiences when it comes to the backend integrations. So working with people who feel as passionately about those specific facets of the marketing strategy is something that really helps us to make sure we're kind of staying on top of things.

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Angelo Esposito [00:30:28]:

Excellent. And, you know, we all have a pretty big restaurant listener base. And so I guess what advice would it give to the restaurant operator, the owners of looking to improve their mind visibility?

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Stephanie Olson [00:30:42]:

And yeah, so most of the restaurants that we speak with have tried advertising on Google or Facebook to some extent. They've posted a post, they've gone through the kind of campaign setup flow on Google Ads or something like that. And the number one thing that we hear is that we are running ads, but we don't know how they're performing. And so The number one thing that I always suggest, and I would suggest to anyone who spends a dollar on advertising, is make sure that you have your account set up in a way that you're delivering advertisements to a specific audience and each of your campaigns has a specific goal that you're tracking. And so this can be really complicated and nuanced in how it's set up, but it doesn't necessarily have to be. So there are a huge number of resources online to getting up to speed on some of the kind of high level, simple goals for campaigns and how you would reach specific audiences within your area and in order to optimize the dollars that you're spending on advertising. So I would suggest that everyone audit what they're running for Google and Facebook ads, because I know most restaurant owners are, to some extent, often they might not realize that their accounts are set up improperly, or Google and Facebook both make it very easy to spend money on advertising, but they make it very complicated to structure your account in a way that is really efficient with your advertising dollars.

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Stephanie Olson [00:32:16]:

And so that's something that can always use some tinkering.

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Angelo Esposito [00:32:21]:

I know we're also big on maybe so, or playing your strategy at the restaurant. It's funny, the restaurant name is so clever, but every time I say it, I can hear them baby saying like, rest a lot. You know, like their three year old saying rest a lot. When I say it out loud, you know, I'm like laughing at myself. Saying it right now sounds really. But whatever name. So. No, but yeah.

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Angelo Esposito [00:32:46]:

What role would being photography play? The. When it comes to working with the vegetable part, yeah.

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Stephanie Olson [00:32:54]:

Photography is huge because when someone's scrolling through and whether they're hungry or not, if they see an amazing picture of food, they're going to think, okay, we need to go visit that place. And so having something that's really high impact visually, something that is really framed well, has really beautiful lighting, the contrast is nice, it really communicates. This is just an amazing representation of the food, especially when you're thinking about competing with everything else that comes up in people's feed on different social platforms and things like that, it has to be something that is really eye catching and compelling. And so we've had a lot of great success with our photography lately, and we've had a lot of really amazing campaigns that I'm looking forward to sharing on our social platform soon. And the reason for this is because what we've really been focusing on incorporating with our photography and videography is the story of the restaurant. So not just kind of a picture of food or a plate of food, but incorporating elements of your brand, so things like menus or anything that has your logo on it that really says, this is, this is my restaurant. It's not a stock photo, this is our plate of food. And this is what you can kind of expect here.

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Stephanie Olson [00:34:18]:

And making sure that you incorporate some human element, like having people and showing how they're enjoying this and all of these different aspects that can say, this is what my experience could be like if I was eating here right now. And so making that really compelling can really, really, definitely improves conversion rates for advertisements in any digital campaigns and print media campaigns as well.

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Angelo Esposito [00:34:42]:

Of course, being so involved, obviously, the industry side, what trend will be gonna maybe foresee in the future.

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Stephanie Olson [00:34:53]:

Video is kind of the future, and so having a really wide array for video content is the thing that tends to capture a lot of audiences attention these days. The focus is really lately on more concise, shorter, sweeter. And so you have just, I know there are a lot of different opinions on what this means for people and that sort of thing, but making sure that you can capture someone's attention in just a few seconds is really integral to whether someone decides to look through your ad and come to your website, come to your restaurant. All of those things. Everything kind of trending toward the storytelling. Storytelling that is engaging and really captivating and not, you know, nothing that is overwhelming and takes people. They kind of takes people off guard. But it has to align with the brand and that sort of thing and communicate the story in a way that aligns with your brand, but also aligns with what people can expect to see and would expect to see if they were to be motivated or compelled by what it is that you're advertising.

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Angelo Esposito [00:36:06]:

So I got a kind of curveball up here I wanted to ask, you have in my notes, it's not taking something, but if you can design a Geraldine Marco campaign for a famous wrestler, which restaurant and what elements can be if you tile a little curveball question, I don't know if they'll be able to hang it, but I'd love to see animal thoughts.

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Stephanie Olson [00:36:34]:

That's funny. There are so many restaurants that I love and admire, and especially being in Atlanta, you see so, so many amazing restaurants with incredible menus and all of these things. And even the clients that we work with are incredible. And they have amazing restaurants that we are incredibly fortunate to be working with. So we feel really lucky in everything that we do with our clients. But if we're talking about a dream marketing strategy, I think for any restaurant, the thing that really is amazing and incredible is when we have the autonomy to align everything visually so we know the brand, we know the goals, and there are so many facets, from Google Ads to social media to your website design, to email and sms marketing to public relations and all of these things. So just creating this kind of comprehensive plan of action and having the opportunity to implement it in a way that addresses each individual aspect of what's being marketed, who it's being marketed to, and the storytelling for each of those pieces is our dream. And so we love working with restaurants who, you know, they have this and they have and they're happy with it.

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Stephanie Olson [00:37:54]:

And we incorporate the efforts that we're focusing on with their efforts, existing efforts, but being able to really align all of those, that's something that is really amazing and it's really something that we feel excited to be able to watch come to fruition.

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Angelo Esposito [00:38:11]:

What's next for you? What's next thing new and the RestauWant.

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Stephanie Olson [00:38:14]:

Of the world, what's next? That's a big question. There's always a lot going on.

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Angelo Esposito [00:38:18]:

Yeah, I mean, I mean as to put it. I mean, I know there's a lot day to day and kind of weeks and months, a month. So like there may be big, big mouthfuls or things you're looking forward to and maybe there's nothing, but if anything you want to call out, I always like kind of wrap up with no one. Any exciting things coming up in the near future, next twelve months or so. But if you have anything you want to share. Piece of chat.

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Stephanie Olson [00:38:44]:

Yeah, we're really excited to be working with new RestauWant that are launching. We're excited to be working with new employees and growing our team of really amazing, talented designers and developers and marketers. And so that's something that I'm really, really excited to be doing and working with new clients. So just continually learning and optimizing and really making amazing content to share with people and to move the needle for these restaurant businesses is something that I feel, I feel so fortunate to be doing and I feel so excited about.

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Angelo Esposito [00:39:20]:

Yes. You know, karaoke, like your chance to help people find you, find your company for any partners reach out and we're gonna put it in the description. But if there's any power for what I do, we will. Website, domain linking, Instagram. If you have a podcast, whatever you want to share.

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Stephanie Olson [00:39:43]:

Yeah, you can find us@restauwant.com. that's restauwant and that's like restaurant but with a w. And the reason for that, I'd like to touch on that a little bit is because you mentioned it earlier. It's a little funny to say and some people love it and some people hate, but nobody forgets it. And so it's funny because the tagline originally was, people want to eat your food, they just don't owe you yet. And so it's that the idea of that demand generation for restaurants. But yeah. So Restauwant.com is the best place to find us.

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Angelo Esposito [00:40:22]:

I love what you're doing. I love how you're helping restaurant owners and operator yet noticed look for revenue and really just track and understand what what actually working World Network, but ultimately just help them stay in business. But eventually even bribe right wing is the goal. And so with that, once again, thank you for joining us. Really join today. Expect we'll host in the founder of RestauWant.com. thanks for being on the WISK and our podcast.

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Stephanie Olson [00:40:53]:

Yeah, thank you for having me.

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Angelo Esposito [00:40:55]:

Feel free to check out WISK.ai for more resources. And schedule a demo with one of our product specialists to see if it's a fit for.

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