Daniel Frageri

AI & Robotics for restaurants

[Daniel Frageri @DanielFrageri]

@TheStarInnHbtle Good call posting it early and making clear the pub's still open. Honest little updates like this are a big part of why locals keep coming back. Hope the electrician is quick tomorrow.

[Daniel Frageri @DanielFrageri]

@CSS976 Same trap on the sales side. A week of direct orders looks amazing until you see it was one big catering ticket. I like checking how many repeat customers ordered next to the totals. That number is much harder to fool.

[Daniel Frageri @DanielFrageri]

Most regulars order on a rhythm. The Friday pizza family. The Tuesday lunch guy. When a weekly regular misses two weeks, that's your moment: a short text, "haven't seen you in a bit, dessert's on us tonight." Wait 60 days and they've already found a new spot.

[Daniel Frageri @DanielFrageri]

@CatinsBurgers Moving spots every week is where trucks lose regulars. If you keep a text list of everyone who's ordered, one message on Monday with this week's address does more than any post. People who loved the grits will drive to find you.

[Daniel Frageri @DanielFrageri]

@OneFlawedMortal Love that your inventory software flags it. A dollar a gallon on 12 gallons a day is real money. What I've seen work: reprice the 3-4 dishes that use the most milk by a small amount instead of the whole menu. Regulars rarely notice, margin comes back.

[Daniel Frageri @DanielFrageri]

A Seattle restaurant owner just launched his own delivery service in Ballard: flat $9.99 fee, hourly drivers, five local spots. What excites me isn't the fee. Every direct order tells you who ordered, so you can thank them, win them back, reward regulars. That list is the asset.

[Daniel Frageri @DanielFrageri]

@hostdetroit Rotating chef residencies are a great reason to keep coming back. Start a text list now, before you open, and tell people first when each new chef lands. You'd open the doors to a crowd that already wants in.

[Daniel Frageri @DanielFrageri]

@SalAchille Crawfish pizza with Alfredo is the kind of dish people drive for. Give first-timers who try it a reason to come back next week, like a free side on the second visit. One signature dish plus a second visit is how regulars start.

[Daniel Frageri @DanielFrageri]

@Chefmarkcoakley Rare first, always. Love that you ask instead of just posting the plate. A question like this gets your regulars talking to each other, and that's half of why they keep coming back.

[Daniel Frageri @DanielFrageri]

@CatinsBurgers Love that you posted the 8/10 instead of hiding it. Ask Avery what would make it a 10, then tell her when you fix it. People who see their feedback turn into a change become your loudest regulars.

[Daniel Frageri @DanielFrageri]

The cheapest new regular you'll ever get is already sitting in your dining room. Drop a small card with every check: "Order pickup direct next time, the side is on us." A guest who already loves your food is one ask away from ordering direct. Most places never ask.

[Daniel Frageri @DanielFrageri]

The cheapest new regular you'll ever get is already sitting in your dining room. Drop a small card with every check: "Order pickup direct next time, the side is on us." A guest who already loves your food is one ask away from ordering direct. Most places never ask.

[Daniel Frageri @DanielFrageri]

@SandwichMeng "A great product can't save numbers nobody checks" is the one. The number I'd add to the weekly check: how many first-time customers came back for a second order. If that's going up, the business is actually growing.

[Daniel Frageri @DanielFrageri]

@BillJames45 Same logic works on the guest side. One regular going quiet is noise. If a whole batch of first-time guests from the same week never came back, look at what they ordered or how it arrived. The pattern tells you what to fix.

[Daniel Frageri @DanielFrageri]

3. Your top 20% by spend. Don't discount them. Thank them and give them the first taste of new dishes. You can only build these lists when the order comes through your own channel, with the guest's number attached. That's the whole game.

[Daniel Frageri @DanielFrageri]

After 50M+ orders through restaurants' own channels, one pattern stuck with me: the owners who grow aren't the ones with the best promo. They're the ones who know exactly who stopped ordering. Three lists every restaurant should keep:

[Daniel Frageri @DanielFrageri]

1. Ordered once, never came back. Text them within two weeks with a reason to return. 2. Regulars who went quiet for 30 days. A short "we miss you" with a small credit is the cheapest order you'll get all month.

[Daniel Frageri @DanielFrageri]

@SeaRicks Congrats on the reopening. The first weeks bring lots of curious first-timers. Worth getting a way to reach them again, even a simple text list with your lunch special. Reopening crowds fade fast unless you invite them back.

[Daniel Frageri @DanielFrageri]

@SalAchille Game days are the best shot at turning a table into regulars. Simple move: offer the group something for next week's game, like a free round of wings, and ask for a number to remind them before kickoff. One good Sunday becomes a habit.

[Daniel Frageri @DanielFrageri]

@CatinsBurgers @amazon That's brutal on a busy night. Cheap fix a lot of trucks use: put the menu photos on a USB stick and run them as a slideshow straight from the TV, no app needed. Add a QR to the same menu so people can read it in line.