Learn the art and science of getting guests to your restaurant.
I believe restaurateurs should have more freedom and profit so they can sustainably fuel their passion. Each week, I mine the insights of expert practitioners, world-class marketers, and innovative restaurant owners to help you do just that.
Drop your email below and I’ll deliver weekly episodes, top takeaways, and bite-sized growth tips:
Episode 1: Why This Podcast Exists
Latest Podcast Episodes and Articles
Building your business so you can sell it is a always good practice (even if you never do). In today’s episode, I talk to Wilson K. Lee who successfully built and sold his 7-location ice cream shop in 4 years.
Even though he got his nickname rolling down a soccer field, Calen ‘Big Wheel’ McNeil has a lot to teach about how to run with a restaurant concept.
In this episode, we explore how he’s been able to thrive with multiple concepts and locations — when many struggle with just one.
How does a chain that no one’s ever heard of pop up and open over 300 locations in 2 months? Get 6 marketing lessons from Mr. Beast Burger in this breakdown.
If you’ve ever felt inspired to get together with a few of your friends, start a small ‘n’ mighty brewery, and grow it to become what feels like the very heart of a city — then Whistle Buoy Brewing’s Colin Curtis and Isaiah Archer are two guys you’ll want to talk to.
Charley is a Facebook advertising expert who has served dozens of clients in industries ranging from cable television networks and Disney to local businesses such
Meet Your Host
Hey! I’m Kyle Guilfoyle. What’s up? 👋
Having been in the trenches of hospitality for more than half my life, I’ve seen first-hand how a restaurant lives and dies by its ability to bring in guests.
I now spend a lot of my time helping bars and restaurants win with marketing that actually works. (‘Guest Getting,’ as I like to call it). That’s what the content you’ll find here is all about.
Guest Getter takes the best of what others already know about getting guests and serves it to you on a silver platter.