Come see me in booth #9776 at the NRA Show in Chicago – May 19th – 22nd!

Exciting things are happening at Spillover! We’ll be unveiling a whole new backoffice suite for email marketing, web design and maintenance, search engine optimization and ecommerce. You won’t want to miss it.

I would also like to meet you in person. So come see me.



My Favorite Blog is: “How to be Creative”
by Hugh Macleod

It’s slightly long, but if it’s too long for you, then most likely you don’t get it. It’s very honest, but if it doesn’t resonate deeply with you then you most likely don’t get it.

Hugh’s blog applies in many ways to anyone involved in marketing, but I think it applies in a more personal level to all of us wishing to do what we love and just let the money follow. It applies to the cubicle guy or girl that punches a clock and wishes they didn’t…Do yourself a favor and read it.


Here’s a small excerpt.  Hopefully you will find that it resonates with you.

“It was so liberating to be doing something that didn’t have to impress anybody, for a change.

It was so liberating to have something that belonged just to me and no one else, for a change.

It was so liberating to feel complete sovereignty, for a change. To feel complete freedom, for a change.

And of course, it was then, and only then, that the outside world started paying attention.”

Well?  It’s like poetry when I read it.   I could have it sung to me over and over and it would never get old.

Do you know what sympathetic resonance is?  Wiki it.

I believe that a restaurant website should be engaging. If you’ve read some of my other blogs you’ll see that I have a lot of opinions on restaurant websites. This particular post has to do with a few basic pages that can really give your site more purpose than just a place for people to get a map, the menu and the phone number.

The Best Interactive Forms for a Restaurant Website

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These really are the only 3 ways to make more…and, no, one of them is not “install a new sign like the one pictured.”

There are only 3 ways to put more “jack” in your “box.” Yep, just 3 methods for putting more “Dom” in your “no’s… More “pizza” in your “hut” more ….. okay, I’ll stop.

If you can think of another way to increase revenue, one that doesn’t fall into one of these three ways– that I’m going to show you –I’ll send you a $20 dollar bill. I know it’s not much, 20 bucks, but then again do you offer a 25% discount very often? That’s only $25 dollars if I spend $100 with you… who’s cheap now? Just kidding…. let me show you what I’m talking about.

CAVEAT: You have to want to make more money. Many Operators say they want to increase revenue, but then they don’t try anything different than what they’ve always done. For some INSANE reason they always get the same result… hmmm…. A + B = C and B + A = C hmmm…. weird how that works. <sarcasm, in case you couldn’t tell> People, you’ve got to be willing to get crazy with it. Well, crazy by your standards. Check it out: A+B+C = DEF not just D.

This will prove too deep for some, but would you rather have DEF or just C ? 3 times the value or just the same 1x value? Which is more 3 or 1? This is simple stuff. So why don’t more restauranteurs do it? I’ll show you what I mean and I promise this gets easier.

The 3 ways to make more revenue in a restaurant are:

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Do tourist-heavy restaurants have different issues than neighborhood restaurants?  Here are a few tips for Accidental Tourist-Restaurants.

It is South by Southwest (SXSW) in Austin this week.  I’ve been spending time downtown going to shows with some of my best friends from LA.  I realize every year that standing in a sparsely populated nightclub listening to music that is WAY too loud is fun in moderation–and only when you’re with good friends.

If you don’t know already, SXSW is the largest music festival anywhere. 70,000 people rock-out in venues all across the city (mostly downtown).  Up and Coming bands perform at showcases and sponsored parties for executives of record labels and publishing companies, and guys like my old friend Joe, who is the Director of Music Supervision for a little channel called MTV.

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I do get this question a lot. I understand why marketing executives and restaurant operators are asking it. The really interesting thing, to me, is that I have never once heard a guest of a restaurant complain about too many email messages from a restaurant. I have never one time had to throttle back a restaurant owner from sending too many campaigns. Yet still they all ask, “How many is too many?” “Is one campaign a week too much?”

The inference here being that they are planning on sending a large number, and they just want to make sure they don’t send too much.
The funny thing is there is a HUGE difference in the enthusiasm level at the beginning of an email marketing program and about 3 to 5 months in…

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Selling with psychology is a very important key to successful selling. Don’t let the words “Selling with Psychology” scare you. It’s nothing more that knowing your customer very well –I mean really getting inside their head. We all know that the first step toward effective selling and marketing is to “know thy customer”, right? That’s marketing 101. It’s not until Masters-level marketing that we learn about the rituals, paradigms, memes, and social mores that create customer action or inaction.

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