Loyal food truck audience and a new storefront opening cold
Online ordering producing minimal monthly revenue
No way to connect ad activity to actual orders
Moctezuma Mexican Grill More Than Tripled Online Ordering Revenue Month over Month After Going Brick-and-Mortar
Moctezuma Mexican Grill is a Fast Casual Mexican concept in Colorado Springs, Colorado. After a couple of years running a successful food truck, the team opened their first brick-and-mortar location. They brought Dishio in to drive online orders and store visits from launch. By the second month live, online ordering revenue had more than tripled.
A Food Truck Audience, Now Ordering Online
Moctezuma Mexican Grill spent a couple of years building a loyal food truck following. When they opened their first brick-and-mortar in Colorado Springs, the question was simple: could that loyalty translate into measurable online ordering revenue from day one?
The Opportunity: A loyal food truck audience and a new permanent location set up the right conditions to launch online ordering from day one.
What Changed: Dishio launched paid campaigns at the brick-and-mortar opening, focused on online orders. The team tested video creatives from the restaurant’s own social and tracked every order back to its source through Toast. By six weeks live, the campaigns had more than tripled monthly online ordering and the trajectory keeps building.
Before the System
Loyal food truck audience and a new storefront opening cold
Online ordering producing minimal monthly revenue
No way to connect ad activity to actual orders
With Dishio
Paid campaigns live from the day the doors opened
Every online order tracked back to the campaign driving it
Online ordering revenue more than tripled month over month
Restaurants opening new locations often wait until after launch to start building their marketing. Moctezuma went live at opening, and saw real online ordering revenue from week one.
A loyal customer base from a food truck does not automatically translate into online orders at a brick-and-mortar. The marketing system that captures and tracks those orders is what makes it happen.
Online ordering is the channel restaurants ignore most often, and the one where fast growth tends to live. Moctezuma's numbers prove the channel was waiting to be built.
Moctezuma Mexican Grill tripled their online ordering revenue month over month after going brick-and-mortar. By six weeks live, the new location consistently hits its $4K daily target, and the Dishio system from launch keeps scaling.
The difference between growing restaurants and stagnant ones is simple:
they know who their guests are and how to bring them back.
