You don't need a content plan. You need to hit record.

This week, Pam walks through three places independent restaurant owners are already sitting on great social content, without realizing it: the kitchen itself, the reviews nobody's replied to, and the regulars already posting about the place. Plus one optional fourth idea if there's room in your feed for it.

In This Episode

• Why raw behind-the-scenes kitchen footage beats produced content
• The lowest-effort content on the list: replying to your own reviews
• How to repost a regular's content the right way
• An optional fourth idea: spotlighting someone on your team
• Where this connects back to what's already sitting in your Toast account

Book your Free 30-minute Toast Marketing Audit: tidycal.com/pam-pormentilla-monteith/restaurant-growth-session

Grab your Free Toast Marketing Activation Checklist: greatworkonline.com/toast-activation-checklist

Website: greatworkonline.com

Blog: greatworkonline.com/blog

Connect with Pam on LinkedIn: linkedin.com/in/pampormentilla/

Follow Pam on Instagram: https://www.instagram.com/pam_monteith/

Every restaurant runs the same four stage guest journey, whether anyone manages it or not:

• Discovery
• Interest
• Decision
• and Loyalty

Most owners pour their effort into the first stage and let the other three quietly leak guests.

In this episode, Pam breaks down what each stage actually requires, using a pattern that came up on a recent call with a café owner, and shows where the loyalty stage tends to be sitting half built for restaurants already on Toast.

Book your Free 30-minute Toast Marketing Audit: tidycal.com/pam-pormentilla-monteith/restaurant-growth-session

Grab your Free Toast Marketing Activation Checklist: greatworkonline.com/toast-activation-checklist

Website: greatworkonline.com

Blog: greatworkonline.com/blog

Connect with Pam on LinkedIn: linkedin.com/in/pampormentilla/

Follow Pam on Instagram: https://www.instagram.com/pam_monteith/

The print or email question at checkout isn't a printer preference, it's a marketing decision happening at every restaurant, every night. Pam breaks down the two second moment most Toast operators are letting slip by, and what to do with it instead.

In This Episode

• The real moment behind this episode's title

• Why the cheapest, highest consent data any business will ever get is the data a customer hands over themselves

• What actually happens to that email after the receipt prints, for most restaurants

• How Toast Email Marketing already captures this moment automatically

Book your Free 30-minute Toast Marketing Audit: tidycal.com/pam-pormentilla-monteith/restaurant-growth-session

Grab your Free Toast Marketing Activation Checklist: greatworkonline.com/toast-activation-checklist

Website: greatworkonline.com

Blog: greatworkonline.com/blog

Connect with Pam on LinkedIn: linkedin.com/in/pampormentilla/

Follow Pam on Instagram: https://www.instagram.com/pam_monteith/

Most restaurant owners have more data available to them than ever, and less time than ever to turn it into a decision.

This episode breaks down why more data alone does not produce a better marketing decision, and shares the AI prompts Pam uses to turn restaurant numbers into next steps, including how to run a slow-night promotion without training guests to expect a discount.

In This Episode

• Why more data does not automatically mean a better decision

• The AI prompts that turn restaurant numbers into next steps

• How to run a slow-night promotion without training guests to expect a discount

• What Toast IQ is already built to answer inside your account

Book your Free 30-minute Toast Marketing Audit: tidycal.com/pam-pormentilla-monteith/restaurant-growth-session

Grab your Free Toast Marketing Activation Checklist: greatworkonline.com/toast-activation-checklist

Website: greatworkonline.com

Blog: greatworkonline.com/blog

Connect with Pam on LinkedIn: linkedin.com/in/pampormentilla/

Follow Pam on Instagram: https://www.instagram.com/pam_monteith/

Most restaurant owners have more sales data than they know what to do with: reports, dashboards, end-of-day summaries that pile up unread. This episode is about what changes when you stop treating your POS like a filing cabinet and start treating it like a conversation, and what Toast IQ is already sitting there to do about it.

In This Episode

• Why restaurant owners have so much data and so few decisions

• What changes when you ask a question instead of reading a report

• What Toast IQ actually is, and what restaurant owners are asking it

• One question to ask your own account today

Book your Free 30-minute Toast Marketing Audit: tidycal.com/pam-pormentilla-monteith/restaurant-growth-session

Grab your Free Toast Marketing Activation Checklist: greatworkonline.com/toast-activation-checklist

Website: greatworkonline.com

Blog: greatworkonline.com/blog

Connect with Pam on LinkedIn: linkedin.com/in/pampormentilla/

Follow Pam on Instagram: https://www.instagram.com/pam_monteith/

Most restaurant owners have a full strategy for finding new guests, and barely a plan for keeping the ones they already have.

In this episode, Pam draws on seventeen years of marketing experience to break down why attraction gets all the attention while retention quietly gets ignored, and what that means if your restaurant is already running on Toast.

In this episode:

• Why attraction feels like progress and retention doesn't

• What actually separates the cost and effort of attracting versus retaining a guest

• The retention data already sitting inside your Toast account, unopened

• One simple action to take this week, no big plan required

Book your Free 30-minute Toast Marketing Audit: tidycal.com/pam-pormentilla-monteith/restaurant-growth-session

Grab your Free Toast Marketing Activation Checklist: greatworkonline.com/toast-activation-checklist

Website: greatworkonline.com

Blog: greatworkonline.com/blog

Connect with Pam on LinkedIn: linkedin.com/in/pampormentilla/

Follow Pam on Instagram: https://www.instagram.com/pam_monteith/

What is Toast's Guestbook, and why isn't it set up on your account? Every Toast restaurant has a guest profile for every diner, whether they know it or not, and most operators have never opened it.

In this episode, Pam breaks down Toast's Guestbook: the guest profile that gets created automatically the moment anyone orders or dines in, loyalty member or not. She covers what's actually inside it, why it's different from your loyalty program, and why 86% of email-driven orders and 83% of SMS-driven orders come from guests who've already dined with you before.

In this episode:

• What's actually inside a Toast Guestbook profile
• The 48% stat that explains why being "remembered" matters most to guests
• How Guestbook is different from your loyalty program
• Why this is a retention tool, not an acquisition tool
• What to check in your own account this week

One practical idea per episode. No fluff.

🔗 Free 30-minute Toast Marketing Audit: tidycal.com/pam-pormentilla-monteith/restaurant-growth-session 🔗 Free Toast Marketing Activation Checklist: greatworkonline.com/toast-activation-checklist 🔗 Blog: greatworkonline.com/blog

Apple Podcasts: podcasts.apple.com/ph/podcast/great-work-for-restaurants/id1468034522 Spotify: open.spotify.com/show/60dgL5Kt6vyzYy0NffWcf8

If you're on Toast POS, the best email marketing tool for your restaurant is probably one you already have. Toast's own data shows one email campaign brings in an average of $2,800 in revenue within 14 days, yet most accounts have never sent a single one.

In this episode, Pam Monteith walks through what's already built into your Toast account (your guest list, your segments, your templates), the one real gap standing in the way, and which guest segment to email first.

Free 30-minute Toast Marketing Audit: tidycal.com/pam-pormentilla-monteith/restaurant-growth-session Free Toast Marketing Activation Checklist: greatworkonline.com/toast-activation-checklist Great Work Online: greatworkonline.com In partnership with Accountific: accountific.co

What does the guest experience actually look like inside a Toast loyalty program?

Most restaurant owners set it up once and never see it from the guest's side again. This week, Pam walks through exactly what your guests experience, from sign-up to redemption, and the one five-minute exercise every operator should try before their next campaign.

Topics Covered

• Why even marketing professionals struggle to find clear answers about the guest-side loyalty experience

• The gap between setting up a loyalty program and actually experiencing it as a guest

• The different ways guests can enroll: checkout, kiosk, online ordering, guest-facing display, digital receipt

• How point earning and full-reward redemption actually work for the guest

• Why enrollment numbers alone don't tell you whether a loyalty program is working

• The five-minute exercise: signing up for your own program as a guest

Links Mentioned

• Free 30-Minute Toast Marketing Audit: tidycal.com/pam-pormentilla-monteith/restaurant-growth-session

• Free Toast Marketing Activation Checklist: greatworkonline.com/toast-activation-checklist

Hire a marketing manager, hire an agency, or DIY it yourself?

Most independent restaurant owners on Toast POS never ask the fourth option: what's already switched on (or sitting dormant) in the account they're already paying for. This episode breaks down the real cost of each path and where an honest audit fits before you spend a dollar or an hour on any of them.

Grab your Free Toast Marketing Activation Checklist: greatworkonline.com/toast-activation-checklist

Book a free Toast Marketing Audit: tidycal.com/pam-pormentilla-monteith/restaurant-growth-session