Baracoa Went From Under $70K a Month to Consistent Six Figures and Is Still Growing Three Years Later

Sub-$70K → $100K+
Monthly
+17.39%
Avg YoY Growth
3-Year
Performance Trajectory

When Baracoa joined in 2022, their best month was under $70,000. Within months, they crossed into six figures, building strong early momentum. In 2024, growth stabilized, creating an opportunity to refine and expand the system. With Dishio’s growing guest data, campaigns became more precise and effective. By 2025, performance reached its highest level, averaging 17.39% year-over-year growth.

Three Years. Still Breaking Records.

The Opportunity

Baracoa had loyal guests and strong fundamentals. The opportunity was to turn that momentum into consistent, long-term growth that continues to improve over time.

What Changed

Meta and Google campaigns ran continuously while Dishio captured and organized guest data. As the system evolved, targeting and efficiency improved, allowing performance to strengthen with each cycle.

How Growth Turned Into a Long-Term System

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Before

Strong early growth with increasing demand


Performance stabilized after initial expansion


Guest visits are not fully leveraged for long-term value

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With Dishio

Consistent $100K+ monthly revenue


17.39% YoY growth across 2025


Three years of data improving campaign precision

Why This Matters in 2026

Growth is not just about reaching a new level. It is about sustaining and expanding it over time through evolving systems.

Stabilization is part of growth. Refining a system creates stronger long-term performance than restarting from scratch.

Guest data compounds. The longer it runs, the more efficient and precise every campaign becomes.

The Result

Baracoa moved from under $70K a month to a consistent six-figure performance. In 2025, revenue averaged 17.39% higher than the previous year. Three years into the partnership, the system continues to produce record months.

Most Restaurants Are Leaving
Revenue on the Table.

The difference between growing restaurants and stagnant ones is simple:
they know who their guests are and how to bring them back.

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