Your Restaurant Is Dying From Discounts. Here's How to Become Remarkable Instead.
I see it every week.
Another Indian restaurant handing out flyers. Another "20% off" promotion. Another themed night with dancers and singers. Another BYOB offer. Another discount email.
They're trying everything. Offering everything. Discounting everything.
And they're still struggling with empty tables.
Meanwhile, there's another restaurant down the street.
No flyers. No discounts. No themed nights. No desperate promotions.
Just a line of customers waiting to get in. Fully booked. Every single night.
What's the difference?
The struggling restaurant is trying to be everything to everyone.
The successful restaurant is remarkable.
Let me explain what that means. And why it changes everything.
The Big Mistake Most Restaurants Make
You think you need offers to get customers.
You think you need to give people reasons to choose you. Discounts. Specials. Events. Promotions.
So you do everything:
Monday: Karaoke night Tuesday: 15% off Wednesday: BYOB special Thursday: Live music Friday: Family buffet Saturday: Themed dinner Sunday: Early bird special
You're exhausted. Your staff is confused. And customers still aren't coming.
Here's why this doesn't work.
When you offer everything, you stand for nothing.
Customers can't remember what makes you special. Because nothing makes you special. You're just another restaurant doing the same promotions everyone else does.
You're competing on price. And that's a race to the bottom.
The restaurant with the lowest prices wins. Until someone goes even lower. Then you have to match them. Your profit disappears. You're barely surviving.
You're training customers to wait for discounts.
Why would they pay full price when you always have an offer? They just wait for the next deal. You've taught them you're not worth the regular price.
The Two Paths Every Restaurant Can Choose
Every restaurant owner faces a choice.
Path 1: Stay Average, Chase Volume
Keep doing promotions. Keep offering discounts. Try to attract as many people as possible.
You'll get some customers. But they're not loyal. They come for the deal. They leave for the next deal.
You're always hustling. Always stressed. Always competing on price.
Path 2: Become Remarkable, Serve Fewer People Better
Stop chasing everyone. Start being something worth talking about.
You'll serve fewer people. But they'll be loyal. They'll pay full price. They'll tell their friends.
You build something lasting. Something profitable. Something you're proud of.
Same industry. Same challenges. Completely different approaches.
Most restaurants choose Path 1 because it feels safer. It's what everyone does.
The restaurants that thrive choose Path 2. They understand something important.
The Purple Cow Concept (Simple Explanation)
A man named Seth Godin wrote a book called "Purple Cow."
The idea is simple but powerful.
You're driving past farms. You see brown cows. White cows. Black cows.
Boring. You don't even notice them anymore.
Then you see a purple cow.
You stop. You stare. You take a picture. You tell everyone about it.
That's what your restaurant needs to be. The purple cow.
Not another brown cow doing what every other brown cow does.
Something so different, so remarkable, that people can't help but notice and talk about it.
What "Remarkable" Actually Means
Let me be clear about what remarkable means.
It doesn't mean:
Best food (everyone claims that)
Lowest prices (race to bottom)
Most menu items (confusion)
Most promotions (desperation)
It means:
Worth making a remark about
Worth talking about
Worth remembering
Worth coming back for
Something unique that makes people say: "You have to try this place. It's different."
Not "It's cheap." Not "They always have deals." Not "It's okay."
"It's different. You'll love it."
That's remarkable.
Why Some Restaurants Are Packed Without Promotions
Think about the restaurants that are always full.
They're not doing 20% off. They're not handing out flyers. They're not doing themed nights.
They're remarkable in some way:
Restaurant A: Only serves one type of regional food. Extremely authentic. You can't get it anywhere else.
Restaurant B: The chef personally explains every dish. Tells you the story. Makes you feel special.
Restaurant C: Everything is cooked in a 100-year-old tandoor. You can see it. You can feel the history.
Restaurant D: They only use ingredients from their family farm. You're eating grandmother's actual recipes with her actual ingredients.
Restaurant E: The space looks like you stepped into Mumbai. Every detail perfect. It's an experience, not just a meal.
Notice something?
None of these things are about price. None are about offers.
They're about being remarkable.
Something unique. Something worth talking about. Something you can't get anywhere else.
How to Apply Purple Cow to Your Restaurant
Okay. You understand the concept.
Now how do you actually become remarkable?
Here's the process:
Step 1: Stop Trying to Be Everything
Look at your menu. Look at your promotions. Look at your offers.
Ask: What are we trying to be?
If the answer is "everything to everyone," you're not remarkable. You're average.
Pick one thing to be exceptional at.
Not ten things. One thing.
Step 2: Find Your Purple Cow
What could make your restaurant worth talking about?
It could be a signature dish:
Not just "good butter chicken." But "butter chicken made with 28 spices aged for 6 months, served in a clay pot that's been in our family for 40 years."
That's remarkable. That's a story. That's worth talking about.
It could be a unique experience:
Not just "Indian restaurant." But "the only restaurant in the city where you eat with your hands on banana leaves like traditional South Indian dining."
That's different. That's memorable. That's the purple cow.
It could be radical authenticity:
Not "authentic Indian food" (everyone says that). But "every recipe from my grandmother's handwritten cookbook from 1952. Nothing changed. Nothing modernized. Exactly as she made it."
That's specific. That's real. That's remarkable.
It could be an unusual focus:
Not "we serve all Indian food." But "we only serve food from Kerala. Just Kerala. If you want North Indian, go somewhere else. We're experts in one region."
That's bold. That's different. That's the purple cow.
Step 3: Make It Central to Everything
Once you find your purple cow, make it the center of everything.
Your menu highlights it. Your space reinforces it. Your staff talks about it. Your marketing focuses on it.
Everything supports the one remarkable thing.
Step 4: Stop Doing Generic Promotions
No more "20% off Tuesdays."
If you do specials, make them remarkable too.
Not: "Buffet night - all you can eat for $15"
Instead: "Grandmother's Sunday Feast - 12 dishes from her 1952 cookbook, served family-style, limited to 40 guests, book in advance"
See the difference?
One is a discount. One is an experience.
Step 5: Let Customers Spread the Word
When you're remarkable, you don't need to advertise as much.
Customers do it for you.
They take pictures. They tell friends. They post online. They bring people.
Because remarkable things get remarked about.
That's the whole point.
The Start with Why Concept
Now let me add another layer.
A man named Simon Sinek wrote a book called "Start with Why."
His idea: Most businesses know WHAT they do and HOW they do it. But few know WHY they do it.
And WHY is what makes people care.
Let me show you what this means for restaurants.
WHAT: We serve Indian food HOW: Using fresh ingredients and traditional recipes WHY: ???
Most restaurants stop at WHAT and HOW.
But the restaurants people love? They have a clear WHY.
Finding Your Why
Your WHY is not "to make money." That's everyone's goal.
Your WHY is the deeper purpose. The belief. The reason you exist beyond profit.
Examples of powerful WHYs:
Restaurant A's WHY: "We believe food is how we preserve our grandmother's memory and share her love with a new generation."
Restaurant B's WHY: "We believe authentic regional food is disappearing, and someone needs to protect these traditions."
Restaurant C's WHY: "We believe meals should bring families together, like they did in our village, not rushed and alone."
Restaurant D's WHY: "We believe immigrants deserve to taste home, exactly as they remember it, no compromises."
See how powerful these are?
They're not about food. They're about purpose. Belief. Meaning.
And customers who share those beliefs become loyal forever.
How to Discover Your WHY
Most restaurant owners have never thought about their WHY.
Let me help you find it.
Ask yourself these questions:
Question 1: Why did you really start this restaurant?
Not the surface answer ("to make money" or "I like cooking").
The deep answer. What were you hoping to create? What problem were you solving? What did you believe?
Question 2: What makes you angry about other restaurants?
When you see other Indian restaurants, what frustrates you? What are they doing wrong? What are they missing?
That frustration points to your WHY.
Question 3: What would you never compromise on?
Even if it cost you money. Even if customers asked. What won't you change?
That's connected to your WHY.
Question 4: What do you want people to feel when they leave?
Not just "full" or "satisfied."
What emotion? What experience? What memory?
That feeling reveals your WHY.
Question 5: What story from your life drives this restaurant?
Is there a grandmother? A childhood memory? A moment that changed you? A tradition you're protecting?
That story is probably your WHY.
Combining Purple Cow and Start with Why
Now here's where it gets powerful.
When you combine a clear WHY with a remarkable WHAT, you become unstoppable.
Your WHY tells you what your purple cow should be.
Your purple cow expresses your WHY in a tangible way.
Let me show you how this works:
Example 1: The Heritage Protector
WHY: "I believe my grandmother's recipes deserve to be preserved exactly as she made them, not modernized or diluted."
Purple Cow: Only serve dishes from grandmother's 1952 handwritten cookbook. Nothing added. Nothing changed. Every dish has her story.
Result: Customers who value authenticity and heritage flock to you. They don't want fusion. They want real. You attract exactly the right people.
Example 2: The Community Builder
WHY: "I believe restaurants should bring people together like our village meals did, not serve isolated individuals."
Purple Cow: No individual tables. Only large communal tables. Strangers sit together. Family-style service. Everyone shares.
Result: Customers who love connection and community come. Those who want privacy go elsewhere. That's perfect. You're serving your people.
Example 3: The Regional Expert
WHY: "I believe Kerala cuisine is being forgotten, and I want to be the guardian of these flavors."
Purple Cow: Only Kerala food. Only Kerala. Extremely specialized. Extremely authentic. If you want anything else, we won't serve you.
Result: Kerala food lovers travel from across the city. You become THE destination. Not one of many. THE one.
See how WHY and purple cow work together?
Your WHY guides what makes you remarkable.
Your purple cow makes your WHY visible and tangible.
Real Example: How This Actually Works
Let me show you a real example of how this works.
Meet Priya. She owns an Indian restaurant.
Before: The Everything Restaurant
Menu: 80 items. North Indian, South Indian, fusion, Chinese-Indian, Indo-Chinese
Promotions: Different special every week. BYOB Tuesdays. Buffet Fridays. Karaoke Saturdays.
Marketing: "Best Indian food! Great prices! Something for everyone!"
Results: Some customers. No loyalty. Constant price competition. Barely profitable.
The Shift:
Priya asked herself the deep questions.
She realized her WHY: "I believe my mother's Gujarati recipes deserve to exist exactly as she made them, with no shortcuts."
After: The Remarkable Restaurant
Menu: 20 items. Only Gujarati food. Only mother's recipes. Nothing else.
Promotions: None. Just one thing: "Every Thursday, we make my mother's thali exactly as she did. Limited to 30 guests. Reserve in advance."
Marketing: "The only authentic Gujarati restaurant in the city. My mother's recipes from her village. No fusion. No shortcuts. Real Gujarati food."
Results: Waitlist every night. Full price. Loyal customers. People drive 45 minutes. Profitable.
What changed?
She found her WHY. She created her purple cow. She stopped being average.
Now she serves fewer people. Makes more money. Has less stress. Built something meaningful.
Why This Is Scary (And Why You Should Do It Anyway)
Let me be honest. This approach is scary.
Here's what scares restaurant owners:
Fear 1: "I'll lose customers if I specialize"
Yes. You will. You'll lose the customers who don't care about your WHY or your purple cow.
But you'll gain the customers who love it. And they'll be loyal. They'll pay more. They'll come more often.
10,000 average customers who sometimes visit is worse than 1,000 loyal customers who visit weekly.
Fear 2: "What if my purple cow doesn't work?"
Then you adjust. You try a different one. You learn.
But being average definitely doesn't work. You're already seeing that.
So you might as well try being remarkable.
Fear 3: "I can't raise prices without discounts"
You can if you're remarkable. People pay premium prices for things they can't get elsewhere.
You can't charge premium prices for average food everyone can get anywhere.
Fear 4: "My community expects low prices"
Some do. Those aren't your customers.
Your customers are the ones who value what you stand for. Who believe in your WHY. Who want your purple cow.
Serve them. Ignore the others.
What To Actually Do Starting Tomorrow
Okay. You're convinced. What are the actual steps?
Week 1: Find Your WHY
Spend time answering the five questions I gave you.
Write down your answers. Be honest. Go deep.
Your WHY should:
Make you emotional (if it doesn't, go deeper)
Be about purpose, not profit
Guide what you do and don't do
Attract specific people who share your belief
Week 2: Identify Your Purple Cow
Based on your WHY, what could make you remarkable?
Ask:
What can we do that no one else is doing?
What would make people say "You have to try this"?
What aligns with our WHY?
What can we execute excellently?
Pick ONE thing. Not five. One.
Week 3: Test It
Don't change everything overnight.
Test your purple cow. Do a limited version. See how people respond.
Example:
If your purple cow is "grandmother's authentic recipes," do one special week: "Grandmother's Week - 5 dishes from her cookbook, limited quantities."
See what happens. Get feedback. Learn.
Week 4: Double Down or Adjust
If it works, make it bigger. Make it central.
If it doesn't, ask why. Adjust. Try again.
Keep refining until you find your remarkable thing.
Month 2: Remove the Average
Once your purple cow is working, start removing the average things.
Cut menu items that don't support your WHY.
Stop promotions that don't align with being remarkable.
Simplify. Focus. Specialize.
Month 3-6: Build Everything Around It
Now make your purple cow central to everything:
Your space: Design it to reinforce your WHY and showcase your purple cow.
Your staff: Train them to tell the story. Make them believers in your WHY.
Your marketing: Stop talking about generic things. Only talk about your purple cow and WHY.
Your menu: Organize it around your remarkable thing.
Year 1: Become Known For It
By the end of year one, you should be known as "the restaurant that..."
Not "another Indian restaurant."
"The restaurant that only serves Kerala food."
"The restaurant with grandmother's 1952 cookbook."
"The restaurant with the 100-year-old tandoor."
"The restaurant where you eat on banana leaves with your hands."
When you're known for something specific, you win.
Communication: How to Talk About Your Restaurant
Once you have your WHY and your purple cow, you need to communicate differently.
Old way (WHAT-focused):
"We are an Indian restaurant. We serve curry, biryani, tandoori. We have good food and great prices. Visit us!"
Boring. Forgettable. Like everyone else.
New way (WHY-focused):
"We started this restaurant because my grandmother's Gujarati recipes were disappearing. In her village, food was made with time and love, no shortcuts. We believe those traditions deserve to exist. So every dish we serve comes from her handwritten cookbook from 1952. Nothing changed. Nothing modernized. Just her food, exactly as she made it."
See the difference?
The first one is about WHAT you sell.
The second one is about WHY you exist.
People don't buy WHAT you do. They buy WHY you do it.
The Purple Cow Branding
Let me explain the "Purple Cow" name idea.
If you were to name a restaurant "Purple Cow," here's what it should mean:
The name itself tells people: "We're different. We're not like the other restaurants."
Purple isn't natural for cows. It's remarkable. It's memorable. It stands out.
The branding should express:
We're bold. We're unique. We're not trying to blend in.
How you'd use Purple Cow branding:
The space: Bold colors. Unique design. Nothing that looks like every other Indian restaurant.
The menu: Not 100 items. Maybe 12 items. Each one remarkable. Each one with a story.
The presentation: Food presented in unexpected ways. Beautiful. Instagram-worthy. Worth talking about.
The service: Staff trained to share stories, not just take orders. Every interaction memorable.
Everything supports the idea: This is different. This is remarkable. This is worth talking about.
What Customers Actually Want
Let me tell you something most restaurant owners don't understand.
Customers don't want more choices. They want better choices.
They don't want cheaper prices. They want value worth paying for.
They don't want average food everywhere. They want exceptional food somewhere.
When you try to be everything, you give them:
Too many choices (overwhelming)
Low prices (cheap quality)
Average food (forgettable)
When you're remarkable, you give them:
Clear choice (this or not this, simple)
Fair prices (value for something unique)
Exceptional experience (memorable)
Guess which one wins?
The Difference Between Themed Offers and Being Remarkable
You mentioned themed offers are better than discounts. You're right.
But there's a big difference between themed offers and being remarkable.
Themed offer: "Saturday Night Bollywood Dinner - eat while watching Bollywood movies!"
This might bring some people. But it's a one-time thing. It's not who you are.
Being remarkable: "We're the only restaurant that serves while classical Indian music is performed live every night, because we believe dining should engage all senses like it did in royal courts."
This is who you are. It's permanent. It's your identity.
Themed offers are tactics. Being remarkable is strategy.
Tactics get temporary results. Strategy builds lasting success.
Why Word-of-Mouth Beats Advertising
When you're remarkable, something magical happens.
Customers market for you.
They tell friends. They post photos. They write reviews. They bring people.
Because humans love sharing remarkable things.
Think about what you share on social media. Boring stuff? No. Remarkable stuff.
Same with restaurants.
If you eat at an average place with a discount, you don't tell anyone.
If you eat at a remarkable place with a unique experience, you can't stop talking about it.
This is why being remarkable is more powerful than any advertising.
Advertising is you telling people you're good.
Word-of-mouth is other people telling people you're good.
Which one do you trust more?
The Niche Strategy
Seth Godin talks about targeting niches.
What's a niche?
A specific group of people with specific needs or passions.
Mass market approach: "We serve Indian food for everyone!"
Result: You compete with every Indian restaurant. You're one of many.
Niche approach: "We serve only Malayali cuisine for people who are serious about authentic Kerala food."
Result: You own that niche. You're the only one. You're THE destination.
Examples of niches:
People obsessed with regional authenticity
Vegetarians who want serious food, not afterthoughts
Gujarati immigrants who miss home
Food enthusiasts who want to try things they can't get elsewhere
Families who want traditional meals like grandmother made
Pick your niche. Serve them exceptionally. Own that space.
Don't try to serve everyone. Serve someone deeply.
Why Higher Ratings Matter More Than More Offers
You mentioned some restaurants have higher ratings and don't need offers.
Let me explain why this is true.
Restaurant A:
3.5 stars
Always running promotions
Trying to attract anyone
Restaurant B:
4.8 stars
No promotions
Always full
Why is Restaurant B winning?
Because remarkable experiences create high ratings.
High ratings create trust.
Trust creates customers.
Restaurant A is trying to buy customers with discounts.
Restaurant B earns customers through excellence.
One is expensive and temporary. One is sustainable and profitable.
The Location, Fancy, Modern Trap
You mentioned location, fancy, modern as factors.
These can help. But they're not enough.
Fancy and modern without remarkable = expensive and forgettable.
I've seen beautiful restaurants fail. Because beauty isn't enough.
I've seen ugly restaurants thrive. Because they're remarkable.
Great location with average food = wasted potential.
You get traffic. But they don't come back. You're not using your advantage.
Great location with remarkable food = unstoppable.
You get traffic AND loyalty. You win.
Focus on remarkable first. Location and design second.
Because remarkable works anywhere. Average fails everywhere.
Your Restaurant's Future
Let me paint two futures for you.
Future 1: Stay Average
You keep doing what you're doing. Offers. Discounts. Themed nights. Trying to be everything.
Five years from now: You're still struggling. Still stressed. Still barely profitable.
You're competing with every new restaurant that opens. You're exhausted.
Future 2: Become Remarkable
You find your WHY. You create your purple cow. You specialize.
Five years from now: You're known for something specific. You have loyal customers. You're profitable.
New restaurants open. They don't affect you. Because you're not competing on the same things.
Which future do you want?
The Truth About What It Takes
Being remarkable takes courage.
It takes courage to:
Say no to customers who want something you don't offer
Charge full price when competitors discount
Specialize when others generalize
Stand for something specific when you could stay vague
Remove menu items people like but don't fit your WHY
But here's what I know:
The restaurant owners who have courage build something lasting.
The ones who play it safe stay average forever.
Your choice.
Action Steps Summary
Here's everything in simple steps:
1. Find your WHY
Answer the five questions
Write it down
Make it clear and emotional
2. Create your purple cow
Based on your WHY
One remarkable thing
Something you can execute excellently
3. Test it
Small version first
Get feedback
Learn and adjust
4. Build everything around it
Menu
Space
Staff
Marketing
5. Communicate your WHY
Tell your story
Share your belief
Attract people who care
6. Stop being average
Remove generic promotions
Cut unaligned menu items
Specialize, don't generalize
7. Let customers spread the word
Create remarkable experiences
Make it worth talking about
Trust word-of-mouth
This is how you build a restaurant that lasts.
Not through discounts. Through being remarkable.
Ready to Find Your Purple Cow?
We help restaurant owners discover their WHY, create their purple cow, and build remarkable brands that customers love.
We'll help you:
Uncover your deeper purpose (your WHY)
Identify what makes you remarkable (your purple cow)
Eliminate what's keeping you average
Build a focused, profitable restaurant
This isn't about adding more offers. It's about removing everything that isn't remarkable.
Book your free Purple Cow strategy call →
We'll help you find what makes you remarkable and build everything around it.
Stop competing on price. Start competing on purpose.
Click here to schedule your call →
Questions Restaurant Owners Ask
Q: What if I can't think of anything remarkable about my restaurant?
You're not looking deep enough. Every restaurant has something potentially remarkable—a recipe, a technique, a story, a focus, a belief. It might be your grandmother's recipes. It might be extreme regional authenticity. It might be a unique dining style. Dig deeper. Your purple cow is there. We help owners find it every day.
Q: Won't I lose money if I stop doing promotions?
Short term, maybe. Long term, no. Promotions attract price-sensitive customers who leave for the next deal. Being remarkable attracts value-seeking customers who stay and pay full price. Yes, you might have fewer customers at first. But they'll be more profitable. Better to serve 50 loyal customers than 200 discount-hunters.
Q: Can I have more than one purple cow?
No. That defeats the purpose. Purple cow works because it's one clear, remarkable thing. If you have five remarkable things, nothing stands out. Pick your strongest one. Build everything around it. Master one thing before adding another. Most restaurants never need more than one purple cow.
Q: What if my purple cow idea is too weird or different?
Good. That's the point. Purple cows are supposed to be different. Yes, some people won't like it. Perfect. They're not your customers. The people who love it will be fanatically loyal. You want passionate fans, not lukewarm masses. Weird and remarkable beats normal and forgettable.
Q: How do I explain this to my staff who are used to running promotions?
Share your WHY with them. Help them understand the purpose behind what you're doing. Train them to tell the story, not just sell the food. Staff who believe in your WHY become your best ambassadors. Some might resist. That's okay. The right people will embrace it.
Q: What if customers ask for discounts when I stop offering them?
Say no. Politely but firmly. "We don't discount because we believe our food deserves its full value. We'd rather invest in quality than lower prices." Some will leave. Good. They weren't your customers anyway. The ones who stay respect you more.
Q: Can this work for a restaurant that's already been open for years?
Yes. It's harder than starting fresh, but absolutely possible. Priya's example showed this—she transformed her existing restaurant. You'll need to be patient. Slowly shift your menu, marketing, and message. Some old customers might leave. New aligned customers will come. Give it 6-12 months.
Q: How do I know if my WHY is strong enough?
Does it make you emotional when you say it? Does it guide difficult decisions? Does it attract some people and repel others? If yes to all three, it's strong. If it sounds like generic restaurant purpose ("serve good food, make people happy"), go deeper. Your WHY should be personal, specific, and meaningful.
Q: What if there's already another restaurant doing something similar?
Authenticity matters more than uniqueness. Two restaurants can focus on grandmothers' recipes, but YOUR grandmother's story is unique. Your WHY makes it different. Also, most restaurants don't execute well. If you do your purple cow excellently and they do theirs averagely, you'll win.
Q: Is being remarkable the same as gimmicky?
No. Gimmicks are shallow tricks for attention. Remarkable is deep value worth talking about. Gimmick: "We serve food in tiny dishes on a ferris wheel!" Remarkable: "We only serve recipes from my family's 200-year-old cookbook." One is a trick. One is meaningful. Customers see the difference.
Q: How long does it take to become known as remarkable?
Depends on execution. With consistent focus: 3-6 months for early adopters to notice, 6-12 months for solid reputation, 1-2 years to be THE destination. It's not overnight. But it's faster than staying average for 10 years. Start now. Compound over time.
Q: What if my purple cow doesn't attract enough customers?
Either your execution is weak or you picked the wrong purple cow. Test and adjust. Maybe your niche is too small. Maybe your marketing isn't reaching the right people. Maybe you're not executing excellently. We help restaurants diagnose and fix this. But staying average definitely won't attract customers either.
Q: Can I charge more if I'm remarkable?
Not only can you—you must. Remarkable things deserve premium prices. If you're the only restaurant serving authentic Gujarati food from family recipes, you're not competing with cheap curry houses. You're offering something unique. Price it accordingly. Customers who value it will pay.
Q: What about customers who want the old menu items I removed?
Let them go. Trying to please everyone is exactly what kept you average. Say: "We've focused our menu on what we do best." Some will be disappointed. Most will appreciate the clarity and quality. You can't serve everyone. Serve your niche excellently.
Q: How do I find customers who care about my WHY?
Tell your story. Everywhere. Social media. Your website. In your restaurant. When you clearly communicate your WHY, people who share that belief find you. It's attraction, not advertising. The right customers self-select. They want what you stand for.
Stop trying to be everything. Start being something remarkable.
Your purple cow is waiting to be discovered.
Book your call and let's find it together →
P.S. - Seth Godin said: "In a crowded marketplace, fitting in is failing. Not standing out is the same as being invisible." Your restaurant deserves to be seen. Be the purple cow.
