Author: Bob Rempel

Paco Is On Twitter

Tweeting about The Paco Method @pacomethod for growing Restaurants, Bars, Food Trucks, Cafeterias and many other similar businesses that want to fill the seats and create long lineups and crowded stores on a consistent basis.  

Have you got any empty seats? No lineups, short lineups. Inconsistent cash flow. Few repeat customers.  The good news. It doesn’t have to be permanent. You need a managed system and the right mindset.

Follow us on Twitter here and join the conversation.  Ideas and advice on acquiring New Customers and Clients almost daily. 

Paco is on Linkedin too and soon a special community on Facebook.  More information also on this site here.  You can read more about The Paco Method here, you can Click this link to get started or you can contact Bob Rempel directly by email at “bob at” and we’ll set a time to talk personally.  

The wise Paco might say to the question: “How Do You Develop A Loyal Lifetime Customer & Fan”?

“Get The Right New Customer First…Then We Start With The Method”


Why Is This Called The Paco Method Bob?

The Paco Method Customer Formula & System

Why Are You Calling This The Paco Method Bob?
What the H… Is It Man?
Who is Paco?  Who Is It For?  What Can It Do For Us?
Give Us 5 Quick Reasons The Paco Method Will Be Perfect For Our Business!
And The Questions Keep Coming. They Deserve Answers And We’ve Got Answers.
“It’s About The Empty Seats, No Lineups, Empty Store, No Names On The Appointment Calendar”, I responded, “Truly Your Number 1 Problem If You’re In Business”   Tweet This.
“But Let Me Start The Answer With A Story, Please”, I Said.
It was the Sunday just before New Years in Ixtapa, Mexico, and people weren’t ready to wind up their vacations. Mid afternoon, either time for a late lunch or early snack. I was walking around, but it wasn’t easy.  The foot traffic was heavy. If you know Ixtapa, you’ll know there are many restaurants and bars off the main street in a commercial area where it’s just foot traffic.
I was alone. First I passed one establishment with the tv on loud enough for me to notice and a waiter handed me a menu with a smile.  I said gracias and on I went.
Next, I passed a new bbq restaurant…ribs and more, not fine dining, but likely great tasting food and perfect for a tourist crowd.   Not open yet, and sort of hidden away.  They were going to need a great marketing approach just to fill the seats, it appeared to me at first glance.
Then I came up to a place let’s call Franklin’s Restaurant & Brews
I sat down and observed…
So I started talking with Tess, the greeter standing outside.  Tess was a friendly sort, with a great smile, and we chatted a bit in between her “Hello” type greeting to the  Tourists in groups of 2, 3, 4 and even larger, that kept walking by quite regularly. A treasure trove of new customers, it seemed to me, but she had “no game”.
Perhaps it was her restaurant and bar and owner who had no game.  I don’t know for certain.   “I’ve got too many customers and I want to keep my seats empty, said no restaurant and bar owner ever, I thought to myself.  But maybe I had found one.  Successful, complacent, not enough motivation to make that extra dollar.  With that kind of thinking the seeds of ultimate destruction have been sowed, I said to no one in particular.
Well, I just read something recently that famed chef and restaurant owner, Gordon Ramsay had submitted.

Gordon Ramsay

Worth sharing with her. Firstly I said, I’m just a simple customer who wants to go where there seems to be a chance for good food at a good price.  What do I look for?  I just want to see how full the place is at normal busy times, Busy at off times really piques my interest.  There has to be a reason why the place looks busy.  I’m willing to take a chance.   I walk in.    So what’s that principle of human behavior, I said?  Important I think to know and remember. I’m not the only one who is willing to follow…for great food, great atmosphere, great value. I don’t know what is the reason until I’m inside, But I have to try.

“They start thinking about the bright lights and accolades instead of filling their restaurant. As opposed to worrying about being famous, worry about the restaurant being popular within your neighborhood. The NYTimes, Michelin, The New Yorker, they will come visit you if it’s the best in the neighborhood, but don’t worry about outside of that neighborhood. Become full on a Monday, Tuesday, and a Wednesday. If a restaurant in its first six months can be full on a Monday and Tuesday, then the rest of it takes care of itself.

The second thing is to know your customers. Cook within the vicinity you are in and don’t start reaching too far too soon.”

So off I went and spent the next three months researching and preparing the best of “New Customer Acquisition” strategies for businesses like these Ixtapa restaurants.  Lots of traffic. However, no game when it comes to luring customers into their place of business. I use lure in the most positive way.  Think of a fishing lure. Flashy, enticing, a true persuader, and it keeps working in the water.  Persuasion brings them in.  Then the system requires the business to truly deliver on its promises and initial appeal.  The process towards creating high value lifetime customers and fans.

The Paco Method was our working title but in the end we decided to brand the program this way.  It is easily repeatable methods that together form a complete system.  The best in return on investment because everyone needs better value from their marketing.  The best in data collection or we’re not going to be able to tweak it when necessary.

So When We Met Again Recently The Questions Kept Coming.

Why Is This Called The Paco Method?  

Paco in Spanish is Ferdinand. Like the Bull?

No, I Replied, There Is Much More Finesse Behind It.

It’s called The Paco Method because in business we can all use The Paco Methods to get potential customers who are walking by our business or seeing, in person or virtually, our business and what we offer, into our business and buying from us.

Is Paco Real Or An Imaginary Individual?

Paco is real, he is 15 and he’s got more marketing and sales mojo than most of us twice or three times his age.

Paco is in the food business.   Paco deals with tourists every day on the beaches of Acapulco.  Paco has products he believes in. He walks by them, just the reverse, but so similar in a way.  

He has 5 seconds to turn them into potential customers, and perhaps ongoing customers & fans.  Maybe not for his lifetime, but his methods are designed to turn them into lifetime fans of the Paco brand and products.  

What caught my attention the most was the fact he speaks 10 languages, enough of each to engage in a conversation with potential customers.   A critical rule of engagement is to bring down the barriers that everyone puts up when they see a sales person walking to them or they feel they have fallen into a sales trap.

The conversation is real, he is a bit of a novelty when they see his maturity in his teenage years, and the fact he just spoke with them in their first language.

The Paco Method is our brand and marketing name here at the RempelGroup Team for a customer and client development formula and system that “Gets Them & Keeps Them” if we can dumb it down to what it does.  

The System is formally called “From The First 5 Seconds To A Lifetime Customer & Loyal Fan”:  Acquiring & Keeping Valuable Customers For Your Restaurant, Bar, Food Truck & All Other Food Businesses.   We know it works for many other businesses and organizations as well, and we’ll be launching new Paco Method programs for other types of business with our partners over the next 12 months.

All of us in business can learn from Paco, wise in marketing well beyond his years.   We created a full ongoing system of new customer acquisition and lifetime customer development with full operational support from us that you can use daily.  It was all inspired by Paco.

I’ll send you the links to the Paco story and video that went viral online, I said to her.

Paco sells empanadas in 10 languages

Video Link:  (Viral-Interview) (Viral Live Tv Interview 2)  and  

And the questions continued!

Q. Who Is It Best For?  

A. For All New or Relaunching Businesses Who Want To Consistently Fill The Seats & Create Long Lineups

Q. Who Is Delivering The Paco Method?  

A. Bob Rempel and the RempelGroup Team…30 years of marketing & communications expertise leading a talented team of individuals that produce results in today’s world.  Bottom line thinking always.

Q.  Why you, how do I know this will work, 

A. This is what we do, it’s our specialty. We provide guarantees and options for a compensation based on results implementation. Picture this. It’s almost gif like… Your empty restaurant, bar or food truck looking in from outside with you the worried owner looking on. Then Paco enters the picture and your picture changes to a full restaurant, bar or food truck lineup, with many people and many smiles.  High ROI (return on investment) marketing and communications is the answer.  Our system works.  Let’s see if a partnership is a good fit.

Q. Why Should We Be One Of The First?  Why Not Wait Until Others Are Using It Successfully?      

A. Do you remember what Ramsay said, I responded?     

What are the real reasons over 60 percent of all restaurants and bars fail in the first five years? If you make it to five that would be great, I said, many of those never make it past their first year.

This CNBC Article points to the importance of Location, what we’d call knowing your Neighborhood, your Demographics, and your Competition.  It’s about the physical location and it’s about the location you occupy in your potential customer’s mind.

Do your restaurant or bar business appear to be worthy of a visit?  That’s more complicated than it seems.  Every person has different criteria and mental screens on which they assess those they wish to enter into an economic and sensory relationship with.

I’ll tell you what works for me personally I told her.  I’m not selling here.  If I see many of the seats filled and people smiling and enjoying themselves, I want to give that place a try.  So you see why for someone like me, and I know I’m not unique because it’s a basic psychological principle of wanting proof before we put down our own money and time, you’ve got to do anything to first get the seats filled.  Paper the house if you have to.  I’m a valuable lifetime customer, I’m loyal, I value places that keep their staff and stay constant in their offerings with a little flair from time to time of course. First, you’ve got to me to come in.

The article also suggests that Restaurants & Bars live in a new age where digital means allow the world to know your failures so quickly, but less so your successes.  There are some simple management processes I told her that allow you to make sure that your successes and the positive feelings of your new and    We call that simply “stupid”!  Bad business.

Fast Forward to late April. Here’s a published review I saw the other day about the new rib place….My millennial-aged daughter         forwarded it to

People Do Read Reviews! You Need Many, Many Positive Ones To Outweigh 1 Negative Review

me. We were talking about going to try their ribs.  She decided she wanted to try the other place mentioned.  Not enough other positive reviews and word of mouth to counteract this review by some tourists. 

Here’s What I Believe,  And What We Emphasize In The Paco Method Program.  

-You (your restaurant, food truck, bar, other food services) Will Mine Every Piece Of Positive Feedback & Comments

-You Will Become A Star With Your Customers-their friend, their confidant, their trusted advisor on your best food products that day, a leader in the community they will follow

-You Will Become A Star In Your Neighborhood And Your Community And People

-You And Your Staff Will Know Exactly The 5-10 Words You Need To Say To Every Prospective Customer (depending on the type of customer and the read you get) To Get Them To Truly Want To Come Into Your Business.  Yes, This Will Take Some Training & Practice.

-You Will Know And Use 3 Advanced Digital Marketing Methods Almost No One Else Is Using To Lure And Attract New Customers To Your Place of Business.

-You Will Know And Use 3 Old School Marketing Methods and Principles of Persuasion That Go Back To The Times Of Dale Carnegie And Other Master Persuaders That Everyone Else Has Forgotten

-You Will Develop Great Marketing ROI Because You Will Focus On Developing Lifetime Customers From Your New Customers

-You Will Have A Complete New Customer/Lifetime Customer System That We Will Provide As A Total Managed Service Under Your Direction.  You Can Focus On Wowing Customers With Food Quality and Ensuring Your Staff Are The Best Team Possible.

-Best of All, You Have Our Full Guarantee That Your Customer Acquisition Costs Will Be Less Than Your Present Costs And You Can Assure Yourself Of A No Risk Entry By Choosing Either A Per Customer Acquired Payment Plan

-Applications To Use The Paco Method And Our Managed Service Are Now Open.  Only A Select Few Will  Get In In This Round. Entrants in this round will also have the flexibility to end the contract after 3 or 6 months (whichever you decide)   Once the program is well established, new clients will have 1-year agreements or longer.

Q. We’re Interested. So What Should We Do Next?

A. Send us an email note, call us, or go to our start page and download the application form.  Let’s see if we’re a good fit for each other.


More on Paco the Acapulco beach vendor who went viral.

Paco sells empanadas in 10 languages

Video of Acapulco beach vendor has made him a celebrity

Video Link Here:  (viral-interview) (viral live tv interview 2)  

Mexico News Daily | Saturday, October 29, 2016

A young beach vendor from Acapulco has become a celebrity overnight after a video showing him selling empanadas in his own original way went viral.

Francisco Orihuela Ramírez, 15, is not only a successful salesman, he is also proficient enough to offer his homemade products in 10 different languages — Spanish, English, French, Italian, Dutch, German, Russian, Portuguese, Arabic and Hebrew — to tourists on the beaches of Acapulco.

Paco, as he is known by his family, is fond of music, plays the guitar and is an avid reader. He also prepares his own products, mostly empanadas, but sometimes a dessert known as flan as well. What he wasn’t prepared for was the instant stardom and attention he has received in the last week.

In his unique way, the youth approaches beachgoers and instantly attracts their attention: “What you’re missing is a little snack, like some empanadas, don’t you think? A good purchase today, as I have ham and cheese, cheese and ham, and diet shark. Salsa and napkins are on the house to draw you in, what do you say?”

Paco can be heard telling his customers that “if you don’t buy empanadas from me now, you’ll have to wait 86,400 seconds, which amount to the 24 hours between today and tomorrow, the time you’ll spend wondering why you didn’t have an empanada today.”

“If the quality of the empanada is not good enough to satisfy your palates’ needs, I would immediately proceed to refund your money,” he said, before relentlessly going on to give his customers no option but to buy two orders.

Paco walks six days a week from the Gran Hotel to the Calinda Hotel, in the Santa Lucía bay area. “It’s several hours,” he said, “depending on how hard I work that day.”

But work, for Paco, is not a burden. “. . . you’ve got to see it as a fun part of your routine. It’s easier that way.”

“I’ve liked business since I was a kid. In primary school, I brought lots of candies and sold them. It’s what I do,” said young entrepreneur told the newspaper Milenio.

Of his sales spiel, he said he was born with it. “I like to do it, see people react to my speech. It’s amusing. Of course I am thinking about what I’m going to say, I always try to do something different, to stand out, but in the end, it’s all just fun.”

The viral recording of that spiel went far, reaching the director of strategic alliances at Telmex, Elías Ayub, who said in a tweet he wanted to get in touch with Paco.

“I’m not joking. If someone knows how to get in touch with him, I would thank you. I want to bring him to work with me NOW.”

The businessman’s enthusiastic tweet paid off and he soon was in contact by phone with Paco’s parents, to whom he offered a scholarship for their son.

In a video posted on his Facebook page, Ayub said he learned that both parents are working and they are all right economically. “They said that they are doing OK, and that they don’t need a scholarship, nor are they in need of anything, and that Paco’s video going viral was serendipitous.”

“It is kids like Paco, who are willing to work, who are the entrepreneurs we must help and support, because they make the country a better place,” said Ayub in his recording.

Paco, for his part, said he felt proud of all the attention and thanked Ayub for his words, “and for buying five empanadas.”

Paco said he was interested in meeting people like Ayub, “because we always need investors.”

Source: Milenio (sp), El Universal (sp)

See more at:

What Is The Most Common Mistake New Restauranteurs Make?
Two relevant answers by experienced restaurateurs, from this Quora thread.  More on the Empty Seats Empty Premises problem.

“They try to be superman and do everything so they can be all things to all people.

If that is hard to read or process imagine what it is like trying to live it.

Small business people tend to think they can do it all. After all, they put in the work to get where they are now and were successful so why can’t they keep on that route?

The problem is most people cannot maintain that level of focus and cannot be experts in all fields. My goal is if I can hire someone to do my tasks at least to 80% of what I can do then I should hire them for that so I can focus on what I am good at.

What is a restaurateur’s time worth? If I am worth $50 an hour and I pay someone $15 to do 80% of a job as well as I do then I am getting 180% for $15. I get my time back to focus on what I am best at and I get the other job done as well. Worst case scenario I need to touch up their work.

Why be penny wise and pound foolish trying to spend 4 hours hacking out a plumbing job when a plumber can do it better, faster, and ultimately cheaper.

Then they need to focus on their Unique Selling Point. You cannot easily be simultaneously a high-end wine bar with cheap food, late night music, Chinese Tapas with an Ecuadorean Veg Forward bent, and whatever the top 10 trends list say are going to be popular. Pick a USP and go all in on that.

Then market it. Collect email addresses and get Facebook advertising going. There are so many outlets for marketing and most restaurateurs have a website that hasn’t been touched in a year and think their annual Yellow Pages ad is enough.

Any restaurateur, especially a first timer, needs to learn to focus, to work on what is truly important and not try to be Superman.”

from 12 Year Restaurant Owner Damon Sauer:  written February 6, 2017

“I opened my second restaurant and thought I had done everything right. Advertising, ramp-ups, dry-runs, the works. I didn’t have more than 1 or 2 customers in the first 3 weeks in a 250 seat restaurant. One night during dinner, a couple walked into my empty restaurant and I heard her say to her husband “This place is totally empty, the food must be terrible!” and they turned to leave. I chased after them and explained that we had just opened (Grand-Opening sign wasn’t enough?) – I treated them to anything they wanted. Another week went by and I had already started letting all but a single cook and waitress go home early. 5 pm came and people started coming in, and more people, and more people. Every seat was filled and I only had 1 waitress and 1 cook. I tried calling people back in… but nobody EVER answers a call from the boss after they have been let go early lol. Turns out that that couple was friends with a critic who subsequently reviewed my restaurant in the local paper with 5 out of 5 stars. (It was a local paper I am sure I wouldn’t get a 2 out of 5 in New York). We made it through the night and were busy from that day forward.

Most common mistake – being under-funded. You just know that you will pack your place in the first day/week/month and that just isn’t reality no matter how good your food is.”

Critical Mistakes Made By Early Stage Restaurant & Bar Owners & Chains

We give credit to world renowned chef and restaurant owner, Gordon Ramsay, for an excellent response on Quora. We’re reprinting it here with thanks to Quora.

-Think Marketing!  And Then Think More Marketing

-Fill The Seats In Off Peak Times

-Think Community-Adjacent Community & Community of Interest

And We Add: Get Constant Feedback From Your Customers And Keep Finetuning Your Offerings.  Stay Focused On Acquiring Customers And Retaining Them For A Lifetime.

-Get Constant Feedback From Your Customers And Keep Finetuning Your Offerings.

-Stay Focused On Acquiring Customers And Retaining Them For A Lifetime.

Read Gordon Ramsay‘s answer to What are the most common mistakes first-time restaurateurs make? on Quora

“They start thinking about the bright lights and accolades instead of filling their restaurant. As opposed to worrying about being famous, worry about the restaurant being popular within your neighborhood. The NYTimes, Michelin, The New Yorker, they will come visit you if it’s the best in the neighborhood, but don’t worry about outside of that neighborhood. Become full on a Monday, Tuesday, and a Wednesday. If a restaurant in its first six months can be full on a Monday and Tuesday, then the rest of it takes care of itself.

The second thing is to know your customers. Cook within the vicinity you are in and don’t start reaching too far too soon.”

Want some help with your Restaurant, Bar, Food Truck, etc. Marketing Focusing On New Customers. Are You A New or Relaunching Stand Alone or Chain Operation.  Our new Paco Method Marketing System may be perfect for you. More information is available here and here

Explode Your Customer Base With The Paco Method For Restaurants & Bars A Cheatsheet-Checklist

You’ve heard this one haven’t you?

How does a business acquire a valuable Lifetime Customer and Loyal Fan?  

Acquire them as a New Customer first!

The Paco Method System For Restaurants & Bars And All Food Service Establishments To Explode Your Customer Visits is based on our new book and media coming soon.

“From the First 5 Seconds To A Lifetime Customer And Fan:   A Revenue Growth Program for New & Developing Food Trucks, Bars & Restaurants in Tourist & Other High Traffic Areas…Facing Stagnant & Slow Growth. Real Stories From The Front Lines & Strategies You Won’t Hear Anywhere Else.  From Psychology to the Latest In Tech To Explode Your Customers And Revenues.

The Paco Method System, aka “From The First 5 Seconds To A Lifetime Customer and Fan”, for those who like more formal titles, is much more than a couple of tweaks here and there in your food service, restaurant or bar or food truck operations. It’s an extensive ongoing program to fill the Empty Seats in your establishment consistently and turn your cash flow around. The kind of empty seats you see in the photos here in this post.

We’ve been receiving questions about The Paco Method, since we’ve announced our launch for April 4th. We’d like to add more information.

It’s been developed for any early stage restaurant, bar, food truck or any food or related service business, new or relaunching. It’s a system meant to get you up to consistent cash flow and profitable status as soon  It’s very flexible and highly adaptable to other similar businesses needing to attract new customers first, before you move into phase 2 of the Paco Method, which turns them into loyal long-time customers and fans of your business.

Many have asked is it only for food service establishments. It’s designed at this point to be implemented with them, but easily adaptable to other types of business and our Team would be glad to work with any “Good Fit” kind of business.

How do we get business to see the power of the Paco Method and our systematic approach to attracting new customers, and then creating zealots of your brand and business?  We begin to talk via email and online.

Firstly, we direct you to our template for Calculating The Value Of Every New Customer. This leads you to an Annual Revenue Increase Calculation.  Then we ask you to Calculate the Lifetime Value of that Customer using variables such as retention percentage, years as customer, number of annual visits and average value per visit.

You decide that the financial and management benefits of a managed/systematic New Customer/Lifetime Customer marketing and communications program are to your benefit.  We both feel like we are a good fit and you are prepared to test drive the program for a minimum period of 3 months.  Longer, if you wish exclusivity in your area or type of restaurant.


We provide you with a detailed Checklist and CheatSheet that you will use in implementing the program with our ongoing assistance.

The Checklist will include the following in full detail and much more proprietary information only our Clients will see.

*Detailed Analysis of your Competition

*Detailed Analysis and Audit of your Business

*Ownership/Mgmt Staff Orientation & Training: Mindsets, Service & Quality Standards, Desirable New Customers, First 5 Seconds, Reputation & Reviews, Media Relations, Community Relations, Brand Identity, More.

*Software:  Provided

*Hardware:  Provided

*Administration:  Systems Provided

*Daily/Weekly/Monthly Procedures: Templates

*Pre-Program Data Collection: Templates

*Daily/Weekly/Monthly Data Collection: Procedural Systems & Templates

*Automation:  Tweaks & Tricks Provided

*Much Much More.


In summary, when you unbox the program, your Checklist will show you the Systems & Methods Training & Procedures, The Tech: Hardware & Software and the Integration & Support Procedures. Away You Go.

But you’re not in this alone. It’s your business, but things always slip, even when it comes to something so crucial to your ultimate success.  Acquiring New Customers on a systematic consistent ongoing basis.

You need to feel you are Accountable to someone. That’s us, but of in the most friendly client-consultant kind of way.  We’re here to ensure the job gets done. Your seats get filled.  Revenue grows.  Cashflow is more consistent.

You’ll also enjoy the weekly calls with other Paco Method users too. Fellow owners sharing experiences and tips.  Plus our yearly conferences of learning, inspiration, and fun.

Would You Like To Be On The Wait List For The Full Program Details When We Announce And Even Get A Sneak Peek? Early Users Will Get An Opportunity To Set Exclusivity Privileges If They So Wish.   Just complete the form below with your business name, location, email and your mobile number.  We’ll be in touch to connect with you soon after.


Announcing The New Customers Solution For Restaurants, Bars & The Food & Beverage Industry

Media Release, March 16, 2017   Additional Information Added: March 24/17

New Customers & Fill The Seats Solution Secret Playbook Comes To All Early Stage & Struggling Restaurants & Bars WorldWide

For More Information: Media:  Bob Rempel, CEO, RempelGroup Team  Email:
For More Information: Interested Food Service Establishments: Website:

Today, the RempelGroup Marketing & Communications Team is pleased to announce the forthcoming release of a new systematic and methodical program and playbook that will help new and relaunching Restaurants and Bars Fill the Seats in their empty establishments and set them on the path to acquiring lifetime customers.

It’s called the Paco Method, in honor of a 15-year-old Mexican boy from Acapulco, whose story went viral for his success in selling empanadas on the beach to tourists of all kind…in 10 different languages. More formally, it is “From The First 5 Seconds Of Contact To A Lifetime Customer and Brand Zealot. How New Restaurants, Bars & Food Trucks Can Fill The Seats And Create Long Lineups Consistently.”

“You need new customers consistently in your early years to generate revenues and the needed cash flow to ensure your business doesn’t fail like the 60-70% of the others in the industry. Without new customers you never get to the point where you can have a lifetime customer and fan of your business and your brand”, said Bob Rempel, CEO of the RempelGroup Team.

“Apart from great food, great service, and an overall wonderful experience, which basically just gives you a reason to be in business”, said Rempel, “the number one reason early stage restaurants and bars fail is they don’t know have systematic methods to keep bringing customers into their establishment”.

“It’s a simple equation he said:  Increased Consistent Revenue=New Customers Consistently.  Then it transitions into Consistent Revenue + Growth=Repeat Customer Visits and Referrals after that business is on solid footing a few years or more in”.

Q & A:

What is the Paco Method: A uniquely developed mix of methods, including software, hardware, and procedures, that when implemented systematically and monitored closely will help early stage restaurants, bars, and food truck and other similar businesses attract new customers on an ongoing basis.  It becomes The Paco Playbook.

How Do I Acquire The Paco Method:  There is a qualification process that starts with a simple email connection on our website, a short questionnaire, and then a phone conversation and interview.  It’s a matter of determining a good fit on both sides.  The early members of our program get exclusive usage in their areas,  and we are reluctant to offer that to anyone who does not take a medium to longer term perspective.  Similarly they user must be comfortable with us and our philosophy about tracking data and being responsive to changing environments and changing conditions.   Users can acquire the program on a monthly subscription fee basis, or a simple fee structure based on the number of new customers acquired per month.  Return on Investment (ROI) for the program’s adopters is designed to exceed all other similar systems or programs.

What’s the Background To The Program:  Program was in development for almost 6 months.  It was inspired by hearing the concerns of a new restaurant owner about getting customers while watching a steady stream of foot traffic and slow-driving vehicles go by during a very busy Christmas season in a tourist town.  His worry, his fears, inspired us to just outline what to do in a step by step way and offer to work alongside him and his restaurant team as the program was implemented.

What Makes It Unique:  It truly reflects the best of the past, present, and the future. The RempelGroup team has blended Old School and New School,  Offline and Digital

Is It Only For New Restaurants & Bars:  It’s perfect for those businesses with a high walk by traffic and slow drive-by-traffic!  We are promoting it in the launch stage for Restaurants, Bars, Food Trucks and other related businesses because it was inspired and designed to help a new restaurant.  It’s easily adaptable for other types of business. For example, it’s well suited for any business located in shopping mall locations, interior or exterior.

For an update on the new customers to lifetime customers The Paco Method, for new and relaunching Restaurants, Bars, Food Trucks and other Food Service establishments please view our Checklist/Cheatsheet Post Here   For our recent Blog Post on “The Single Most Important Mistake First Time Restauranteurs Make” view world renowned chef Gordon Ramsay’s answer and our analysis Here 

Rempel is available for interviews and other speaking opportunities related to Newer & Relaunching Restaurant & Bar Rescue and Growth subjects: “The 10 Reasons Why New Restaurants & Bars Fail”, “The One Thing You Should Focus on First If You Are Starting Or Relaunching A New Restaurant or Bar”, and “20 Ideas You Can Use Today On How You Can Market Your Own Restaurant”.

Rempel is an experienced media and public speaking veteran, having worked as a Public Relations and Media Director for several large Canadian corporations, and a rapidly growing NonProfit Social Enterprise, which had a food service component.  He has appeared live on all major television networks in Canada, news, current affairs, and morning breakfast television, and been interviewed by all major daily newspapers during the course of his career.  This includes:  CBC, CTV, Global, City, Globe and Mail, National Post, Winnipeg Free Press, and many more.

Crushing with heart

In addition, he speaks on “Crushing The Competition…with Heart and a Cause: Strategy and & Tactics No One Else Is Emphasizing To You That Help Small and Medium Sized Business Stand Above Their Competition” and on “Global Linkages:  5 Key Steps For Mexican Business To Help Them Expand World Wide Where English Is The First Language of Business”.


The RempelGroup Marketing & Communications Team is also actively currently involved in promoting specialty Tours and Travel to the beaches of Mexico, including a new Blues-Rock Festival in Ixtapa-Zihuatanejo in 2018 and Unique Sporting Events on or near the beaches of Ixtapa-Zihuatanejo during the North American winter travel season.

Issue 13 of The Bob Rempel Weekly Digest Now Out

Read our Vol 1 Issue 13, March 16, 2017 Now   Subscribe Now To The Weekly Digest  For Free, And Receive Our New Newsletter Free As Well For The Next 12 Months.  Just Click The Link Previous And The Subscribe Link Is At The Top.

Here’s An Excerpt From The Forward Of The Issue:

“What do new restaurants, bars, food trucks, and other food service, where ever they are located, all want? Every table full; lineups at the takeout window, of course.
Get the food and drink quality in place, offer good value, provide good friendly service and a warm hospitable atmosphere and your have just the foundation of a successful establishment. Everyone does that. It’s startling to know that over 60% of new restaurants and bars fail in the first year.
How do you lure, I use the word purposely, New Customers into your business.  Never in, never a chance to turn them into a Lifetime Customer and a Fan of your Brand.   Today we have announced the launch of “The Paco Method System: From The First 5 Seconds To A Lifetime Customer” for all new and relaunching Restaurants, Bars, Food Trucks and other Food Service Establishments.  Plus it’s highly adaptable to other types of businesses.
Officially the launch is currently set for April 4, but we’re establishing relationships now with businesses that are ready to roll on using a well thought out and unique system to bring New Customers into their establishment. Contact us through our website or directly here:  As an incentive to become an early adopter, all signups in the next 3 weeks prior to launch receive a special Summary CheatSheet & Checklist for The Paco Method, and a waiver of our normal five figure setup fee.
To support that program we’re establishing another newsletter: Bi-Monthly Marketing & Communications Articles And Tips All Focused On Filling The Seats-Filling The Store-Filling The Appointment Calendar. Subscribe to this newsletter and you’ll also receive our “Paco Method: From The First 5 Seconds To A Lifetime Customer And Fan: Acquiring And Keeping The New Customer”, newsletter.”


Global Linkages Service Launched For Mexico Business

Looking To Expand Your Business or Service Outside of Mexico?

united states & canada photoCanada, USA, United Kingdom holds considerable opportunity for Mexico business…and vice versa.  We help you do it right.

Feeling Lost In A Sea of Possibilities. A Sea of Possible Actions.

The BobRempel Team is setting up meetings now with Mexican Business, Organizations and Government departments that want to expand their awareness and business in Canada, United States, the United Kingdom and other predominantly English as a first language of business, countries.

We use creative offline and online strategies at the Media, Community and Government levels. Solid work, some tricks, over 30 years of experience in this work. We’re bottom line people too. It’s all about results and our guarantees are fully outlined in our engagement letter.  Full Spanish and English facilities for maximum impact.

We’d love to talk more about your business and where you see yourself in 1-3 years from now.

A simple email note to “” gets us started or view my Calendar and book an appointment for an initial phone conversation to make sure we’re a good fit for each other.

canada flag photo


Who Are You?…Bob Rempel and RempelGroup Partners?-Our Weekly Digest Is Now Available

Just recently I had this question again so I have connected two things together that will help explain.

The question!

Who are you and what do you specialize in we are often asked?  We focus on Customer Growth and Revenue Breakthroughs for business and organizations everywhere. When I say everywhere, I don’t mean we take on any and every type of client. We look for a good medium to long term fit and that starts with a personal discussion.  Unlike most others, we start with better strategy, a mission to crush the competition and keep crushing them…in a very heartfelt way, and a Return on Investment that we are always prepared to provide guarantee assurances of.

Our latest Weekly Digest Newsletter is out and with it a chance to subscribe to it and get some Insider bonuses.

Here’s our announcement on Facebook, Linkedin, Pinterest, and Twitter today.

“Bob Rempel’s Weekly Digest…The Best #Customer #Content of The Past #Week! And Our Take On It. For #Local Biz & Entrepreneurs- Feb. 18 Issue by @bobremp  All subscribers receive issues 12hrs in advance & always get 25 per cent discount off our latest Customer Growth programs and workshops for your business. Easy subscribe in the newsletter.”

All confirmed subscribers to our Newsletter or to our Mail List on our Site will also currently receive a pdf copy of our:

The Top 15 Local Directories Every Business Should Be Listed In 2017








and our recent ebook:

“How To Create Raving Fans And Zealots For Your Brand”

Two great bonuses plus our regular Digest, which helps you find the nuggets among the great amount of content shared every week.  A great timesaver for busy business owners, executive directors and CEOs and other leaders.

Want to talk about your business and organization and the customer challenges you are facing, or the growth targets you want to reach in the next 6 months to 1 year.  Just click this My Calendar Appointment link and set up an appointment.  I look forward to talking with you.




The Best of the Best Past 12 Months in the Bob Rempel Weekly Digest this week.

The Best of the Best Past 12 Months in the Bob Rempel Weekly Digest this week.
In this, our 11th issue, we present some of our most Popular Posts over the past 12 months.  Many are posts that keep getting clicks and shares time after time.  Simple statistics will tell you what content people are loving.  Then more of the same, and variations of the same.  Content Marketing 101
Are You A Restaurant, Food Trucks or Bar in a high walk by traffic area? Want more Walk In or Stopped To Order Customers? Want a System and Full Support? To Get Them In And Then Keep Them Coming Back. Easily adaptable to all walk-by traffic situations such as Malls.
Keep an eye out for our early bird announcement for PACO, our unique hybrid tech, software, technique, and systems to create higher revenue for you. The System Will Pay For Itself With Your First Few Customers. Subscribe To Our Weekly Digest to Receive An Advance Notice Of The System before the planned April 4 launch date, And Special Pre Launch Pricing.
All Subscribers also receive our 77 slide powerpoint presentation in pdf form, How To Guide listing the Top 15 Directories your local and regional business should be included in, and how to do it.
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