Bari Tippett

Thank you so much to Natalie Peters for having me on the Marketing Girly Podcast. Had so much fun discussing my crazy career journey and connecting with the Sky Society community! If you’re a marketer looking to change industries, shift your area of focus or move into a highly competitive industry, give this episode a listen! Link in comments 🎧 #marketing #sports #career #partnerships

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🎙Heard at #RLC2024 from Pete Cancro from Jersey Mike's Subs -- they have a $200M annual marketing budget. With 2720 stores that means the budget breaks down like this: - Per store per year: $73529.41 - Per store per month: $6127.45 - Per store per day: $201.45 Want to be a brand that's getting an offer for $8 billion to sale? You now know what you need to spend PER DAY on marketing ... #RLC #restaurantleadershipconference #restaurantbusiness #restauranttech #restaurantowners #restaurantmarketing #restaurantindustry #restaurantowner

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The model right now for Chipotle isn't overly complicated. Improve throughput with better-run restaurants and real-time tools to measure performance. Rotate LTOs with a history of success and create fresh marketing campaigns that gamify engagement. And, meanwhile, make sure stores nationwide are loading up burritos and bowls (in response to recent social media noise) to ensure the reasons Chipotle was always successful remain intact. The result, however, is Chipotle just posted its best traffic performance in three years. By industry trends, the brand is generating transaction results double-digits ahead of the rest of the field. There are very few quick-service chains in America producing results like this (same-store sales of 11.1 percent and traffic of 8.7 percent). And no real sign of let up in sight. It's yet another sign that "value" is best defined as what you get for what you pay for, and whether or not that feels "worth it." The experience at Chipotle is simply winning over core and new customers.

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We're thrilled to bring you a special episode of The Digital Restaurant from the Food On Demand Conference at the iconic Bellagio in Las Vegas. Last week, Meredith Sandland and I dove deep into the transformative world of restaurant technology with some of the brightest minds in the industry. 🔍 Key Highlights: Andrew Custage from Medallia shared intriguing insights on the contrasting consumer perceptions of delivery and pickup pricing. How can your business adapt to these expectations? Deena DePhilips from Red Robin discussed the challenging yet crucial tech integrations and the strategic shift toward consolidation. Are you building or buying your next big solution? The highlight: Travis Kalanick emerged from stealth to talk about his vision for CloudKitchens and the future of food delivery. His thoughts on automating meal preparation and an "Internet Food Court" concept are game-changers! This episode is packed with invaluable perspectives that can help steer your strategies in the dynamic landscape of food services. Whether you're part of this fast-evolving industry or just keen on where food and technology intersect, you won't want to miss this! 👂 Listen, learn, and let us know your thoughts! We’d love to hear your reflections on these discussions. Check out the full episode through the links below. 🔗 Don't forget to subscribe for more updates from The Digital Restaurant, and share this with your network to spread the knowledge! #DigitalRestaurant #FoodOnDemand #RestaurantTechnology #CloudKitchens #InnovationInFood #Podcast #BusinessStrategy #FoodService #TechIntegration #LeadershipInRestaurants

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Summer Branding/GTM Strategy: Topo Chico & Airstream Case Imagine turning your backyard into a dream vacation... That’s what Molson Coors Beverage Company's Topo Chico Hard Seltzer and Airstream are doing this summer! They’ve teamed up to create an unforgettable "staycation" experience that takes the hassle out of travel and brings the vacation to you. The “Stayman Islands” campaign is a masterclass in Branding & Go-to-Market (GTM) Strategy. At CURATION AGENCY, we’re inspired by this strategic partnership approach. Here’s 3 reasons why we think it works: 1 - Consumer-Centric Magic: Knowing their audience loves travel, Topo Chico crafted a solution that’s as effortless as it is enjoyable. 2 - Iconic Partnerships: Collaborating with Airstream adds that vintage cool factor, making the experience even more desirable. 3 - Memorable Moments: It’s not just about the product; it’s about creating experiences that linger in the mind and heart. Want to make your brand unforgettable? Let’s talk about how we can craft experiences that resonate and captivate. #Branding #GoToMarket #StaycationMagic #CurationAgency #InnovativeMarketing https://lnkd.in/gN8Dw7wv

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The "Foodservice Gamechangers" series continues on full steam with Gordon Food Service's Todd Baker - learn more about his thoughts on supplier relationships and learning from your employees in this great conversation with Pat Mulhern. Listen below! #foodindustry #foodservice #distribution

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The single most important thing you can do to take hold of your career is to learn from and mentor others. LinkedIn has removed these boundaries for us by connecting people to network. So, if you are in the restaurant business or a female (or male) professional that wants to learn what disruption in marketing means, how to build a great team and what it takes to be successful - sign up for the webinar this week. I guarantee this - it will NOT be boring or typical! #womenleadership

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🎙 Heard at #RLC by Joe Pawlak and Richard Shank during the Technomic, Inc. State of the Industry: marketing for restaurants is switching "from demographic to behavioral and transactional targeting." This is going to be fueled by great tech like a CDP and we need to think about moves like getting our guests to switch day parts or find their way faster to retention items. One thing we do Handcraft Burgers and Brew: we figured out that both our chicken sandwich and our ripper (a deep fried hot dog) are items that guests find their way to on a 3rd, 4th or 5th visit. We now have automated marketing through our CDP, Bikky, that triggers messages to guests who have only dined once but haven't been back in 45 days (our average pre-lapse time frame.) We've increased the average trips of that co-hort from 1.5 to 1.6 and increase their average check size by more than $2. #RLC2024 #restaurantleadershipconference #restaurantbusiness #restauranttech #restaurantowners #restaurantmarketing #restaurantindustry #restaurantowner

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CAVA continues to rewrite the fast-casual playbook, and not just for Mediterranean food... Think you need to sacrifice in-store dining for digital growth? Think again. While others shrink dining rooms, CAVA's doubling down on the customer experience. Why? Because they know in-store dining still drives 2/3 of their sales. But here's where it gets interesting. CAVA isn't choosing between digital and physical. They're playing (and winning) in both arenas. How? Data-Driven Decision Making: CAVA's not guessing what customers want. They're leveraging AI and real-time feedback to make smarter choices. Connected Kitchens: Imagine a kitchen that tells you exactly how much food to prep, hour by hour. That's CAVA's future. Personalized Loyalty: They're reimagining rewards to drive frequency, mix, and check size. One-size-fits-all is dead. Digital Drive-Thrus: Higher AUVs and stronger margins. Need I say more? Hybrid Formats: Digital kitchens, catering hubs, and traditional stores. CAVA's meeting customers wherever they are. But here's the kicker: CAVA's not using tech to replace human interaction. They're using it to enhance it. "It's about leveraging technology to enhance, not replace, the human experience," - CEO Brett Schulman. CAVA's proving that when it comes to weighing the benefits of digital vs. physical, the real winner is the brand that does both -- exceptionally well.

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What's Shake Shack's (not so) secret strategy for growing amidst the rising costs of doing business? It's built around 4 key elements... Positioning: ↪ Maintaining a premium brand positioning focused on high-quality ingredients, hospitality, and experience. ↪ Avoid undercutting their brand with dollar menu promos and instead offer "added value" through promos and LTOs Marketing: ↪ Amplify the brand story with new packaging, store designs, and timely offers to educate customers on what sets them apart Technology: ↪ Kiosks are their largest and most profitable channel ↪ Smart upselling capabilities on app/web orders boost check sizes Labor: ↪ Testing a new model that lets stores optimize for format, menu, and channel mix based on their customers, giving them more autonomy and ownership over outcomes The results? 💰13 straight quarters of same-store sales growth For fast-casual brands, there's a lot to unpack here, but there are some great insights other brands can apply to their strategy going forward. #restaurants #restauranttech

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👍 Do you classify yourself as being tech oriented? 👍 Are you a people person? 👍 Do you like it when you have clear direction? ME TOO! So when Bryan Meredith asked me if would join him on stage to talk about all 3 of them together at the National Restaurant Association show in Chicago, I said HECK YEAH!! Saturday, May 18 • 10:00 AM - 10:45 AM Location: Room S405 - South Building - 4th Floor Title: Blending Technology With Your People and Processes Description: Embracing technology is critically important to survive in this competitive market. However, in order to ensure it’s the right fit for your business you must also consider all the people it will impact and your current processes. How do you know what tech is best? How do you integrate new tech with your existing processes? Gain best practices in determining which technology meets the needs of both your people and your processes. Learning Objectives: *Understand the impact new technology can have on current business processes – both positive and negative. *Explore how to identify technology that can improve your bottom line. *Create a successful work environment for your people, giving them the resources they need to deliver a better guest experience. CTA: Put this on your calendar please. #revsmarketingtips #restaurantbusiness #restauranttech #restaurantowners #restaurantmarketing #restaurantindustry #restaurantowner

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There's been a lot of Chipotle news this week, much of it positive. This is a good turn as well. While 183 percent is still a high figure, it's 10 percent under last year and 11 percent from 2021. More broadly, it's the first downward result since the pandemic began (Chipotle's crew rate jumped from 141 to 194 percent from 2020 to 2021). CEO Brian Niccol said the other day there were "historically low levels" in some restaurants he visited. Some below 100 percent. So the main headline is it's begun to reroute positively. Senior management turnover for the brand last year was zero percent. It also boasted an internal promotion rate of 87 percent. Restaurant hourly turnover (crew, kitchen leader, service leader) 2023: 183 percent 2022: 193 percent 2021: 194 percent 2020: 141 percent 2018: 144 percent 2017: 158 percent 2016: 130.1 percent

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I took a dive into some recent results from Culver's. Since 2019, the brand has opened 262 locations and should finish 2024 with just short of 1,000 restaurants. Meanwhile, stores are averaging nearly $3.5 million, which is significantly higher than pre-COVID, when the figure was $2.435 million. That $3.5M performance, going off last year's QSR 50, would trail only Chick-fil-A, Raising Cane's, Shake Shack, Whataburger, and McDonald's among the top 50 grossing quick-serves in America. And Culver's continues to do all of this without straying from its founder-led principles dating back to 1984—food made to order, hospitality first, and a commitment to employee care. Interesting how in this business, while never easy to execute at scale, brands often win by delivering on the ticks of hospitality guests have always cared about, no matter what crazy thing is going on in the world.

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When something on your body isn’t working right, you go to a doctor for a full check-up to diagnose the problem, right? Why should your business be any different? At @zorability, we do a full discovery process to diagnose your business from “head to toe” so we can help you enhance the areas that need to be addressed!

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🔥 Want to discover some easy ways to ignite your catering orders?!? Join me and Kelly Grogan TODAY on a FREE webinar! 10 Easy Ways to Get More Catering Orders - online webinar - August 1st - 3 pm ET / 12 pm PT REGISTER: https://lnkd.in/ePmnEPfa You'll learn actionable strategies and tactics on how to grow your business and become a top choice for catering in your area. Don’t miss out.

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Some more detail here on TGI Fridays' proposed merger with franchisee Hostmore. Biggest thing to note: In the U.S., the brand's restaurant count has fallen by more than 150 stores since 2020.

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Suppose you have some friends that work someplace where the market cap is under ~$1B with ~$2B lost in the past 6 months and in the last quarterly report holds more current liabilities (~$960M) than current assets (~$780M) with continued erosion in cash flows (bled ~$60M in the best quarter of the year). When you run rate the cash flows, this company will no longer be able to pay bills in October, maybe November, without bridge funding. Do you say something? Or maybe you quietly hope they find a better home. #jobseekers #jobsearchadvice #jobopportunites #jobs #marketing #marketingjobs #marketinganalytics #hiring #layoffs #gethired

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✨ Restaurant Partner Spotlight ✨ Chili's is shaking things up with their newest Tequila Espresso Martini. This innovative take on the popular coffee cocktail caters to the trend of adventurous palates, and we at Ziosk give it a 10/10! But Chili's isn't just shaking things up on the beverage front. They're demonstrating some serious marketing chops by tapping into two key trends: 1. Immersive Innovation: Recognizing the widespread appeal of Espresso Martinis, Chili's cleverly distinguishes theirs by infusing tequila instead of vodka, offering guests a distinctive experience. 2. Influencer Marketing Power: To further amplify their reach, Chili's partnered with reality stars “Scheana Shay and Katie Maloney” from Vanderpump Rules, a strategic use of influencer marketing to target a relevant audience. This creative campaign demonstrates Chili's commitment to innovation, not just in their menu offerings, but also in their marketing strategies. So, next time you're looking for a unique and trendy drink, head to Chili's and try their Tequila Espresso Martini! Read the full article here: https://lnkd.in/dciBtFHx #chilis #tequila #influencermarketing #marketinginnovation #ziosk #espressomartini

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