FULL COMP: The Voice of the Restaurant Industry Revolution

Great food, drinks and service are only half the battle. What's the point of offering a world-class product and service if no one knows about it. As hospitality professionals we are as responsible for marketing our wares as we are for perfecting them. 
But how?
Enter Brett Linkletter of Misfit Media. Brett and his team have been working for years to master social media marketing and advertising. On this episode, Brett runs us though his tips and tricks for sharing your vision with the world.
Click to sign up for our weekly newsletter.
Click here to book time on my personal calendar.
Click here to download our Restaurant Recovery Guide.
Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.
SHOW NOTES

Beginnings of Misfit Media
Marketing vs Advertising
Marketing articulation of what makes your product or service good
Advertising is to create awareness
Misfit Media three stage process
Difficulties during Covid
150+ clients pre-covid
25% clientele canceled wiith no warning
25% paused until further notice
Pivoting during Covid
Optimizing systems for online
Develop new systems
Becoming more effective as an agency
Investing more during Covid
DineLine
Integrated solution from marketing to sale
enables online ordering for restaurants
POS integration
Misfit Media marketing integration
delivery from third party apps
Restaurants haven’t changed much in the past 100 years
Opportunity to do things differently
Josh has done physical advertising e.g mailers
Found more success with digital paid advertising
Paid advertising works so well because it is hyper focussed
Underutilized - restaurants are slow to move into technology
Misfit Media find the best results with Facebook and Instagram advertising
Next Door and Yelp marketing have good results too
Budgeting for paid social media advertising
Ad spend of $500 per location per month
No need to spend more than that
Frequency of an ad - number of times someone has seen the ad
Wasting money if the same people are seeing the same ad again and again
Messenger is also high open rate
Average engagement rate for followers is 0.5%
Advertising to grow followers arre not useful
Create a custom audience after collecting data
Enables you to exclude customers already collected
Every dollar spent is going to acquisition and building database
Advertising group should be min 30,000 people
Key KPI
Cost per contact
Good average is $1-1.20 per lead
If 20% of leads collected convert to customers, that is a $5 acquisition
Biggest advertising mistake
Boost posts
No KPIs for success
Lazy way to advertise
Learning abut social media advertising
Restaurant Accelerator course by Misfit Media
Billy Gene marketing programs
Reopening campaigns step by step

Show Notes

Great food, drinks and service are only half the battle. What's the point of offering a world-class product and service if no one knows about it. As hospitality professionals we are as responsible for marketing our wares as we are for perfecting them. 

But how?

Enter Brett Linkletter of Misfit Media. Brett and his team have been working for years to master social media marketing and advertising. On this episode, Brett runs us though his tips and tricks for sharing your vision with the world.

Click to sign up for our weekly newsletter.

Click here to book time on my personal calendar.

Click here to download our Restaurant Recovery Guide.

Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.

SHOW NOTES

  • Beginnings of Misfit Media
  • Marketing vs Advertising
  • Marketing articulation of what makes your product or service good
  • Advertising is to create awareness
  • Misfit Media three stage process
  • Difficulties during Covid
  • 150+ clients pre-covid
  • 25% clientele canceled wiith no warning
  • 25% paused until further notice
  • Pivoting during Covid
  • Optimizing systems for online
  • Develop new systems
  • Becoming more effective as an agency
  • Investing more during Covid
  • DineLine
  • Integrated solution from marketing to sale
  • enables online ordering for restaurants
  • POS integration
  • Misfit Media marketing integration
  • delivery from third party apps
  • Restaurants haven’t changed much in the past 100 years
  • Opportunity to do things differently
  • Josh has done physical advertising e.g mailers
  • Found more success with digital paid advertising
  • Paid advertising works so well because it is hyper focussed
  • Underutilized - restaurants are slow to move into technology
  • Misfit Media find the best results with Facebook and Instagram advertising
  • Next Door and Yelp marketing have good results too
  • Budgeting for paid social media advertising
  • Ad spend of $500 per location per month
  • No need to spend more than that
  • Frequency of an ad - number of times someone has seen the ad
  • Wasting money if the same people are seeing the same ad again and again
  • Messenger is also high open rate
  • Average engagement rate for followers is 0.5%
  • Advertising to grow followers arre not useful
  • Create a custom audience after collecting data
  • Enables you to exclude customers already collected
  • Every dollar spent is going to acquisition and building database
  • Advertising group should be min 30,000 people
  • Key KPI
  • Cost per contact
  • Good average is $1-1.20 per lead
  • If 20% of leads collected convert to customers, that is a $5 acquisition
  • Biggest advertising mistake
  • Boost posts
  • No KPIs for success
  • Lazy way to advertise
  • Learning abut social media advertising
  • Restaurant Accelerator course by Misfit Media
  • Billy Gene marketing programs
  • Reopening campaigns step by step

What is FULL COMP: The Voice of the Restaurant Industry Revolution?

What if I told you that the difference between struggling and thriving in the restaurant industry is just one conversation away?

I’m Josh Kopel, a Michelin-awarded restaurateur who’s spent decades building blockbuster brands across every tier of dining. I know the challenges you’re facing—because I’ve been there. That’s why I created FULL COMP.

Every week, I go one-on-one with the smartest minds in the game: restaurateurs, chefs, and industry insiders who’ve cracked the code. Together, we unpack their biggest wins, hardest lessons, and the strategies that changed everything.

No fluff, no filler—just actionable insights to help you boost profits, build your brand, and create the kind of restaurant you’ve always dreamed of.

So, if you’re ready to stop spinning your wheels and start seeing results, hit subscribe.