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.
What changed, and what it took.
Where they started
- 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
What changed
- 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
What this proves.
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.
What it added up to.
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.
You be the owner. Dishio will help you grow.
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