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Don’t lock your toilet! Recently I’ve popped into the local shopping mall after my morning run. Budva, where I live, has this public toilet problem. Even if it’s paid, you can’t be sure it’s open, especially off-season… The only predictable places are the shopping mall (one in the entire city!) and the cafes. I only ask in the cafes if I’m truly desperate. By the way, do you? 🙃 So, I decided not to pop into my favorite cafe, cause I’m gonna stay there for coffee and breakfast, and get all too comfy 😊 What I found at the mall was a new lock with a pin pad, and a note, that the toilet is for staff only 😡 In one swift move, they’ve just killed their entire 2nd floor business 😱 Simple logic: I need to visit the toilet. On my way I might notice something I like in that little shop’s window. Now it’s more like never. This is really called an anchor tenant in retail. In a larger mall it’s an IKEA, or a Decathlon, or a food court (yep, that’s why they’re upstairs!). In a small one like this it’s you know, a toilet. As a #product manager I like the toilet as an anchor a lot. Solves a pressing problem, you know. And creates stable foot traffic for the less pressing ones, like buying a nice dress for a change. Locking your knowledge is like locking your toilet. Yes, you save a bit on managing the flow and cleaning up after unwanted guests (think spammy or aggressive comments on your blog). But you’ll lose so much more by losing the foot traffic. Except, in the world of #social media, you also lose a deep connection with your audience. That’s one of the reasons why I don’t wanna lock my knowledge, and would love to share more of it in my blog. Ask me anything in comments! And if you have an early-stage #startup, or a pet project, DM me, let’s chat! Subscribe to Jane Kubryak for startup growth hacks, and applicable market research.

Alright, gather ‘round: Marqii just bagged $10 million to keep doing what they do best—turning the chaotic digital side of the restaurant biz into a smooth, streamlined machine. Next Coast Ventures clearly tasted something hot here, and they’re betting on Avi Goren and his team to keep raising the bar. Shoutout to Avi, Evan Perlmutter, and Bryan Rutcofsky for hustling this one across the finish line. Here’s the kicker: Marqii isn’t just another dashboard collecting dust. This platform syncs menus across 80+ sites in real time, no sweat. Forget outdated listings or scrambled details—Marqii connects directly to POS systems so every update flows like it’s right off the chef’s knife. And for the review fanatics, this isn’t your basic feedback aggregator. Marqii’s got tools that take raw customer feedback, break it down by sentiment and keywords, and serve it back as actionable insights. Now, that’s data that matters. Let’s talk scale: 12,000+ businesses are already on board, from Sage Hospitality Group to Margaritaville. Marqii’s making moves that mean ghost kitchens, virtual brands, and any biz in the hospitality space can control their digital real estate without breaking a sweat. When your online presence is half the battle in the restaurant game, that’s the difference between sinking and winning big. And those partnerships? MarketMan: Restaurant Inventory Management, a Meal Ticket portfolio product and Marqii teamed up for inventory management, and it’s integrations like these that turn a solid platform into a full-blown ecosystem. They’re setting the table for what’s next, and with 200% revenue growth since their seed round, it’s clear this is more than a flash in the pan. So, here’s the bottom line: Marqii’s not here to follow trends—they’re building the future of hospitality tech, one sync, one review, one insight at a time. And with $10M more to fuel that fire, this team’s just getting started. #Restaurants #Hospitality #ROOTS #HadTo 😎 #POS #RestaurantInventory #InventoryManagement #HospitalityTech #RestaurantTech #Technology #Innovation #TechEcosystem #StartupEcosystem #VentureCapital #StartupCapital #startups

I've told the stories of thousands of founders. But Steven Schussler might truly be one of my favorite. In its heyday, Rainforest Cafe was one of America's highest-grossing restaurant chains and even a favorite stock on Wall Street. The first location generated $15M in year 1. But just a few years before that, its founder had dumped his life savings into his house in a quiet Minnesota suburb. Not to pay off his mortgage... To convert it into a full-on replica of a jungle. This included: - 2, 600 gallon fish tanks - 3.7k extension chords - One dozen animatronic animals - A pet baboon The installations used so much electricity, the DEA came knocking one day suspecting narcotics activity. Since investors wouldn't bite on Steven's jungle-themed restaurant concept... He decided to show rather than tell. It finally worked when casino magnate Lyle Berman visited his house and agreed to invest $1M. The first Rainforest Cafe took nearly two years to build and ran well over-budget. It required special permits for exotic birds, custom software to operate the animatronics, and $1k per sq. ft (5x average restaurant). But it was an immediate hit, a sensation in fact, that soon spread nationwide. Steve would later take the company public as the chain grew to 30 locations. But sales eventually crashed when experiential dining became less popular. Steve sold rainforest cafe for $75M in 2000, but quickly returned to his zone of genius. He started a company consulting on unique restaurant concepts for other brands. Some of Steve’s work include three restaurants in Disney World that gross tens of millions of dollars a year. A few important lessons that stick with me from Steve: - Don't compromise on your vision - Be obsessed with every detail of your product experience - Understand your superpower (for Steve that was designing wild concepts, likely not operating a public co) -- Follow Michael Sikand for more business stories. #restaurants #consumer #startups

The Manhattan Chamber of Commerce Retail Storefront Accelerator, powered by cela, had the privilege of hosting Chef JJ Johnson from FIELDTRIP last week! 🎉 Chef JJ Johnson is a celebrated American chef known for his innovative take on African Caribbean cuisine and his dedication to food justice and sustainability. A Culinary Institute of America (CIA) graduate, JJ has worked in top New York kitchens and earned accolades such as a James Beard Foundation Award for his cookbook Between Harlem and Heaven, a spot on The New York Times' Best Cookbooks of 2023 list for The Simple Art of Rice, and multiple appearances on shows like Chopped, Selena + Chef, and his own CLEO TV show, Just Eats. His fast-casual restaurant, FIELDTRIP, emphasizes the cultural significance of rice and sources ingredients sustainably from local producers. ⭐ He shared invaluable insights from his entrepreneurial journey with our founders: 1. Stay true to your mission and business model—clarity of intention is key❗ 2. Build systems early, even in the startup phase. 🖥 3. Scaling requires a holistic approach, considering growth across all areas.  4. Community engagement is crucial, from collaborating with local organizations to forming creative partnerships. 🤝 5. Explore alternative financing options—local banks and federal credit can support meaningful initiatives. 💰   6. Investments aren’t always financial; they can come in the form of infrastructure like HR or marketing. 👨💼 It was inspiring to see our founders engage deeply with Chef JJ, asking thoughtful questions and having meaningful discussions. We are excited to support their passion for growing their businesses every step of the way! 👇 * Comment below to show your support for our founders and connect with them! Jessica Walker, John L., Frances Simowitz, Ariela Bitansky-Shai, Amanda Han, Jason Lee, Emma Enriquez, Lyndsay (Lilo) Mendoza, JD, BA, Imani Schectman, Sade Mims, Lya Pouleyy, Kayy Finn, Calvin Martin, YASMELY LOPEZ, Ramona Wilmes #RetailProgram #BrickandMortar #Entrepreneurship #RetailTech #RetailAccelerator

It’s moving week at Browniegod! 🚚 And this isn’t just any move—we’re upgrading to a space that’s three times the size of our old bakery. Here’s why this milestone is such a game-changer for Browniegod: 1️⃣ More space (Finally!) We’ve had a brand-new machine sitting in storage for nearly a year because there was literally nowhere to put it! With our new space, we finally have room for all the gadgets, machines, and tools we’ve been dreaming of. Plus, we’re adding dedicated spaces and sections, and my office overlooking the kitchen is not a bad view 😏 2️⃣ Meeting demand Every event or holiday, we’ve had to sell out quickly because we just couldn’t keep up. But not anymore! Our scale has increased and the new space means we can bake four times as much. 3️⃣ Better work environment It’s only been a week, and I can already feel the difference—for myself and the team. The sunlight pouring into our bakery is doing wonders for everyone’s mood (and productivity!). The space is stunning, and we've put so much care into making the interior nice. 4️⃣ Acting the part Browniegod turned 5 this year, and we’ve come a long way since baking out of my parents’ flat, figuring things out as we went. We’ve entered a new era now—we’re a globally recognised brand, serving thousands of customers and known quality and our uniqueness. It was about time our kitchen caught up to who we’ve become and the standards we’ve set. This new chapter feels exciting and reminds us of where we started and how far we’ve come. It’s been a journey of challenges, growth, and so much gratitude for the support of our customers, team, and community. #smallbusiness #startup #founder #businessowner #productdevelopment

With this huge influx of capital, Marc Lore aims to scale Wonder to 90 brick-and-mortar locations by the end of next year. Today, there are 11 of them... a little over a year ago there were none. The serial entrepreneur is also pumping the cash into its proprietary tech stack, new restaurant partnerships, and operational improvements to maintain its goal of an average order-to-eat time of under 30 minutes. Featuring 350 menu items from 30 restaurants and powered by a commissary kitchen, Wonder, Lore says, will be "the super app of mealtime." What do you think? What impact could this venture have on the industry? https://hubs.li/Q02qb2430 #foodtech #restaurantdevelopment #Wonder #MarcLore #RestaurantSpaces

The plane jolts me awake. It’s after 2am, somewhere over the Midwest. I can’t sleep now, so I’m running numbers in my head, thinking about cost per unit and rev share and slices of equity. I’ve barely been back from Colombia a day, with just enough time to catch two meetings with micro influencer agencies, before heading to the airport, an hour from my house in San Diego. I love flying the redeye, and I nearly always fly American Airlines. I boarded a plane to Philly earlier as a last check of our new location. We were health department approved last week, which was good news. Now we just need to finalize our employee roster. I’ll be at the Philly location most of the day, and then headed to Glenside for two days of planning and strategy with my team. We have so much going on now; even with the new hires, I’m as busy now as I was when all four positions were mine last year. Last week, we welcomed a new licensee to the Mamma Ramona's Pizzeria brand, opening in Long Beach at yet another CloudKitchens space. That’s twelve leases to date for Toast equipment as well; Grace McDonald at Toast is now on my circle of 5 list on my phone… Our starter oven and prep equipment have been delivered to our Tempe and SDSU Aztec locations in under two weeks after signing leases. I think that’s a record for us; if our health certificates could get approved, we’d be open in under a month. The Charlotte has a rewiring in progress for two ovens going in, which has taken a month to get figured out. The holidays really mucked up timelines. For Long Beach, we had our kick off call this morning, the lease signed three days ago. We’re getting better at this, which we need to be to hit our goal. New locations under consideration are in Seattle and Cleveland, as well as a dozen locations on the west coast. Trey Asbridge will start scouting out our new locations on the ground, potentially spending more time in the air then I will this year, so that we can figure out which of the 40 locations we’ll open this year. Demographics, population centers, meeting the facility managers and the vibe of the cloud kitchen neighbors are all considerations. 94 options nationwide, we just need 40 of them in 2024. Our call center is being built out now in Colombia at dlivrd ‘s new Verde Colab space in Bucamaranga. I’m hoping we’ll be able to start taking phone orders by February 7th. Finally, we are starting to execute on our marketing, with agencies helping us get traction on social media. Wise Assistant has a small stable of micro influencers lined up and we should start to see some action there for our pizza subscriptions. Want greater detail on what we’re up to? Follow us at pizzaroboto.io and we’ll send out emails greater than 3,000 characters… Shawn P. Walchef Rosana Gambino Matt Shapiro Bryan Meredith Aaron Kletzing PMQ Pizza Rick Hynum Trey Asbridge Heather Haley Angela Diffly #subscriptioneconomy #buildinginpublic #pizzeria #automation

 $2𝑴 𝑭𝒖𝒏𝒅𝒊𝒏𝒈 𝒕𝒐 𝑹𝒆𝒗𝒐𝒍𝒖𝒕𝒊𝒐𝒏𝒊𝒛𝒆 𝑰𝒏𝒅𝒊𝒂𝒏 𝑲𝒊𝒕𝒄𝒉𝒆𝒏𝒔  𝑩𝒆𝒚𝒐𝒏𝒅 𝑨𝒑𝒑𝒍𝒊𝒂𝒏𝒄𝒆𝒔, 𝒕𝒉𝒆 𝒔𝒕𝒂𝒓𝒕𝒖𝒑 𝒃𝒆𝒉𝒊𝒏𝒅 𝒕𝒉𝒆 𝒘𝒐𝒓𝒍𝒅’𝒔 𝒇𝒊𝒓𝒔𝒕 𝑨𝒏𝒅𝒓𝒐𝒊𝒅-𝒑𝒐𝒘𝒆𝒓𝒆𝒅 𝒄𝒉𝒊𝒎𝒏𝒆𝒚, 𝒉𝒂𝒔 𝒓𝒂𝒊𝒔𝒆𝒅 $2 𝒎𝒊𝒍𝒍𝒊𝒐𝒏 𝒊𝒏 𝒔𝒆𝒆𝒅 𝒇𝒖𝒏𝒅𝒊𝒏𝒈 𝒍𝒆𝒅 𝒃𝒚 𝑭𝒊𝒓𝒆𝒔𝒊𝒅𝒆 𝑽𝒆𝒏𝒕𝒖𝒓𝒆𝒔 𝒂𝒏𝒅 𝒑𝒓𝒐𝒎𝒊𝒏𝒆𝒏𝒕 𝒂𝒏𝒈𝒆𝒍 𝒊𝒏𝒗𝒆𝒔𝒕𝒐𝒓𝒔 𝒍𝒊𝒌𝒆 𝑳𝒊𝒗𝒔𝒑𝒂𝒄𝒆 𝒄𝒐-𝒇𝒐𝒖𝒏𝒅𝒆𝒓𝒔 𝒂𝒏𝒅 𝒕𝒉𝒆 𝒆𝒙-𝑪𝑬𝑶 𝒐𝒇 𝑻𝑻𝑲 𝑷𝒓𝒆𝒔𝒕𝒊𝒈𝒆. Here’s what’s cooking: Smart kitchen tech: Their chimney doubles as a kitchen management system—think OTT apps, grocery lists, reminders, and music—all from a 7-inch screen. Safety-first innovations: Features like Flame Failure Detection (FFD) and smart hobs with timers and whistle counters cater specifically to Indian kitchen needs. Expansion plans: Funds will boost R&D, manufacturing, and market presence, with eight new products in the pipeline. Co-founders ESHWAR K VIKAS and Rakesh Patil envision kitchens as smart, dynamic spaces tailored to Indian cooking habits, building on their success with Mukunda Foods.  𝑾𝒐𝒖𝒍𝒅 𝒚𝒐𝒖 𝒖𝒔𝒆 𝒂𝒏 𝑨𝒏𝒅𝒓𝒐𝒊𝒅-𝒑𝒐𝒘𝒆𝒓𝒆𝒅 𝒌𝒊𝒕𝒄𝒉𝒆𝒏 𝒄𝒉𝒊𝒎𝒏𝒆𝒚? ESHWAR K VIKAS, Akshaykumar Sunagar, Abhijeet De Sarkar, Shruti Nischal, Neha Agarwal Jain, Harini Rajagopalan, #SmartKitchens #InnovationInCooking #BeyondAppliances https://lnkd.in/ed_mKpkF

🎉 Two Years of CouBon: A Journey from Idea to Impact 🎉 Exactly two years ago today, in a University of Toronto dorm room, an idea was born—an idea that food prices could be lowered during slow hours while also optimizing restaurant sales. This win-win concept became what you know today as CouBon—your favorite discount app for smart savings and great dining experiences. 🌟 The Problem: As students, we know how challenging it can be to manage expenses—between tuition, rent, and everyday costs, enjoying a meal out often feels like a luxury. Restaurants, on the other hand, face the challenge of slow hours with empty tables, missing out on potential sales. 📲 The Solution: CouBon bridges this gap by offering exclusive discounts during off-peak hours, making dining more affordable for students and helping restaurants fill seats when they need it most. It’s a win-win—students save money while restaurants boost their sales. Over the past two years, we've transformed that dorm room idea into a platform that helps students and local businesses alike. We’ve celebrated some amazing milestones, but we’re just getting started. Our journey is far from over, and we have ambitious goals ahead to continue growing and expanding our impact. Join us as we look back on our achievements and gear up for the exciting future ahead. We welcome you to be part of this journey as we continue to redefine student savings and support local businesses! #CouBon #SmartSavings #SupportLocal #StudentLife #WinWin #UniversityLife #Innovation #Startup

🚀 Exciting Update and a Call for Community Collaboration! 🚀 Hello LinkedIn Family, Yesterday, I shared the thrilling news about my upcoming venture: opening the ONLY full-service supermarket in our town! 🛒 I’m incredibly passionate about this project, and I believe it can make a significant positive impact on our community. But to make it truly special, I need YOUR help! Your Insights Needed: 1. Design & Layout: How can we create an inviting and efficient shopping environment? 2. Product Selection: What items should we stock to cater to everyone’s needs? 3. Tech Innovations: What technologies can enhance the shopping experience? 4. Sustainability Practices: What green initiatives can we implement to make our supermarket eco-friendly? Seeking Partners and Investors! If you know any potential investors or government schemes that could support this project, please share! Your guidance and connections can help bring this vision to life. Let’s make this supermarket a community effort! Your thoughts, suggestions, and support will be invaluable. Please comment below with your ideas or reach out directly. 🙏 #SupermarketStartup #CommunityBusiness #Entrepreneurship #Innovation #Sustainability #CustomerExperience #MarketResearch Thank you for being part of this journey!