About Restaurant Rise
WE ARE THE AGENCY THAT WILL TALK YOU OUT OF HIRING US!
Restaurant Rise was built by a restaurant owner who got tired of watching other owners pay agencies to fix problems they did not have.
MOST RESTAURANT OWNERS ARE PAYING TO FIX THE WRONG THING.
Here is the pattern we kept seeing from one client to the next.
An owner knows something is wrong. Sales are flat, or they are up, and it still does not feel like it. So he does the reasonable thing and hires a marketing agency, because marketing is the part of a restaurant you can see from the outside.
Nine months later, after spending five figures or more, he has a folder of reports on reach and impressions, but still cannot genuinely tell whether a single guest walked in because of any of it.
The agency was not lying to him. It ran the ads it said it would run. It just never asked whether marketing was the thing that was broken.
It almost never is!
THE OPERATOR
AHMED SPENT FOUR YEARS ON THE LINE BEFORE HE SOLD A SINGLE AD.
Ahmed Abdelrehim has owned businesses for 18 years across three continents. He trained as a pharmacist at the German University in Cairo and ran a pharmacy in Egypt before co-founding an import and export company there.
In late 2016, he moved to the United States and opened Cairo 2 Go, an Egyptian restaurant in Morgantown, West Virginia, and ran it for four years.
Which means he has done the Thursday payroll. He has covered a close because the closer quit by text. He has stood on the line at 7:30 on a Friday watching ticket times climb and known exactly which station was underwater.
Then 2020 arrived.
While independent restaurants around him were closing or cutting back, Ahmed doubled Cairo 2 Go's sales. Not with a bailout and not with luck. He built two ghost-kitchen concepts out of the same kitchen, and an end-to-end marketing system to feed all three, and he ran the whole thing from inside the restaurant while he and his wife were still grinding there day in and day out!
That system, refined and scaled, is what Restaurant Rise runs for other restaurants today.
Every play we recommend was run by an operator under pressure in a real restaurant before it was ever sold to one. That is the entire reason we are willing to guarantee a result!
SYSTEMS BEFORE MARKETING
A RESTAURANT IS BUILT IN SEVEN LAYERS, AND MARKETING IS THE SIXTH.
Reputation
Marketing
Sales
Operations
Brand
Product and Service
Owner
Bottom to top, in that order, and each layer stands on the one beneath it. The owner is the foundation. Reputation is the result, not the input.
Marketing sits at six because marketing does not create anything. It multiplies whatever is underneath it. Run ads at a restaurant with a burned-out owner, a menu that will not ship reliably, a brand with no point of view, or 60 percent staff turnover, and the ads work exactly as designed. They take the brokenness and show it to more people.
So when something is not working, we walk the pyramid from the bottom up, and we find the lowest layer that is not right. That layer is the real bottleneck. Almost every owner reaches for marketing first, because marketing is the layer you can see.
Systems before marketing. Operations before ads. Brand before promotion. Most agencies invert that order. We refuse to.
THIS IS EASY TO SAY AND EXPENSIVE TO MEAN, SO HERE IS WHAT WE DO ABOUT IT.
Anybody can put "we tell the truth" on a website. Here are the three places it actually costs us money:
We publish a floor:
We take on restaurants doing $45,000 a month or more. Below that number the engine does not pay for itself, and selling it to you anyway would be the exact thing we are complaining about.
We diagnose before we quote:
The first call is 30 minutes, it is free, and there is no pitch in it until we have looked at your numbers. If the layer that is leaking is not marketing, we say so and you do not become a client.
We give the framework away:
The book teaches all seven layers, one chapter per layer, is free and open to every restaurant owner regardless of size. No card, no call, no catch. It exists so that the owners we turn away still leave with the thing they came for.
That last one is the whole point. No restaurant left behind is not a tagline. It is what we do and what we believe in!
ONE CLIENT, START TO FINISH
FIFTEEN THOUSAND A MONTH TO SIX FIGURES A MONTH
In 2022, Gritz N Wafflez was a delivery only ghost kitchen in downtown Los Angeles doing around $15,000 a month. Jurni Rayne owned it and ran it.
Today it is a full-service restaurant in Koreatown doing six figures a month.
"There is so much noise on the Internet, and you need your business to cut through the noise. I'm not a marketing expert and I don't try to be. That's why I work with Ahmed and his team. He has been a Godsend for Gritz N' Wafflez. If you have a business and are interested in taking it to the next level, you gotta hit him up. Thank me later."
THIRTY MINUTES, AND YOU WILL KNOW WHICH LAYER IS COSTING YOU GUESTS.
Bring your numbers. We will walk the seven layers with you and tell you where the leak actually is.
If it is marketing, you will see exactly what we would run and what it costs. If it is not, you will get told that instead, along with the module that covers it.
Doing less than $45,000 a month?
Start with the Book instead. It is free and it always will be.
No Restaurant Left Behind.
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