Strong brand with growing demand across locations
Search traffic without a unified scaling framework
Guest visits with limited structured re-engagement
Shaggy’s Took One Location From $414K to $635K in April While All Five Locations Grew Year Over Year
Shaggy’s runs five seafood locations across Mississippi and Florida. When they partnered with Dishio, the focus was simple: create one system that could scale performance across every store. Google Search campaigns converted at 32%, with one ad group reaching 49.8%, while acquisition held at $2.29. Dishio’s remarketing kept past guests coming back, turning strong demand into repeat revenue. Every location grew, every month.
One System. Five Locations. Every Month Up.
The Opportunity
Shaggy’s already had strong demand across locations. The opportunity was to bring consistency and scale so performance could grow evenly across every market.
What Changed
Search campaigns were structured per location with tight geographic targeting, then scaled as performance strengthened. Dishio remarketing re-engaged past guests between visits, integrating acquisition and retention into a single system.
Before
Strong brand with growing demand across locations
Search traffic without a unified scaling framework
Guest visits with limited structured re-engagement
With Dishio
One scalable framework across all five stores
32% search conversion, capturing high-intent guests at $2.29
Remarketing brings guests back consistently
Pensacola grew from $414K to $635K in one month
Multi-location operators already generate demand. The advantage comes from scaling what works consistently across every store.
A 32% search conversion rate captures guests at the exact moment they are ready to spend, maximizing existing demand.
Acquisition creates the visit. Retention builds long-term revenue. When both run together, growth compounds.
Pensacola increased revenue from $414K to $635K in April, a $ 221K lift in one month. All five locations grew year over year, while acquisition held at $2.29 per customer. The system that produced those results is still running.
The difference between growing restaurants and stagnant ones is simple:
they know who their guests are and how to bring them back.
