💎 Loyalty as the Engine of Growth

July 18, 2025

Meet the Treadmill That Keeps You Moving All Summer

Whether you're beating the heat indoors or squeezing in a workout before weekend plans, the Aviron Victory Treadmill makes it easy to stay consistent all summer long. With science-backed workouts and the freedom to train from home, Aviron fits effortlessly into your lifestyle — no matter how packed your calendar gets.

🍽️ What’s Cooking?

One of America's Oldest Chinese Restaurants Is Closing

Pekin Noodle Parlor in Butte, Montana—opened in 1911 and run by the same family since—may soon close its doors. Owner Jerry Tam, the fifth generation in the family business, has started discussing his plans to move on, casting doubt on the future of one of America’s oldest continuously operating Chinese restaurants.

Founded in 1909 by Tam Kwong Yee, who emigrated from Guangzhou, the restaurant is one of the few surviving symbols of Montana’s early Chinese American heritage. If it shuts down, the loss will be more than local—it will mark the end of a rare, living link to over a century of history.​ ​Read more.

🃏 Running a Smoother Kitchen

Custom QR Codes for Prep Stations

Print laminated QR codes and stick them at each kitchen station. When scanned, each code can link to a short training video, a cleaning checklist, or prep instructions for that station. This helps train new staff faster, keeps SOPs accessible, and reduces mistakes during peak hours. Updates can be done remotely, making it easy to roll out new recipes or protocols.

🚀 Scaling Up

Loyalty as the Engine of Growth

Loyalty programs are no longer just nice-to-have—they’re now central to revenue strategies. Many chains are integrating personalized offers, mobile ordering perks, and tiered rewards to turn occasional diners into regulars. With customer acquisition costs rising, repeat business has become the more profitable path. Operators are using purchase history, behavioral data, and geolocation tools to fine-tune loyalty campaigns. Franchises investing in these systems are seeing better ROI and steadier growth. Read more.

🦾 Fresh Ideas

Restaurants Double Down on Perceived Value

In a tough economy, restaurants are reinventing their menus—not with lower prices, but with higher “value perception.” This includes larger portions, bundled meals, or new limited-time items that look generous and exciting without cutting into margins. Chains are also spotlighting “chef-curated” selections and emphasizing freshness or exclusivity to justify price points. It’s less about slashing costs and more about making every dollar look like it counts. ​Read more

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