CRUMBS

Using AI in a restaurant doesn’t feel right. But what if it’s done correctly? For the last year, Kelly and I have talked to 100s of restaurants about how they’re using AI to grow revenue. Some of the standouts: 1️⃣ Creating beautiful catering menus 2️⃣ Benchmarking and optimizing pricing against competitors 3️⃣ Finding new catering clients 4️⃣ Building interactive allergen guides 5️⃣ Writing emails that actually turn into catering customers Next Tuesday, Kelly and I are running a free session showing exactly how. Every tool we’ll walk through is free. Registration closes this week! Invite here 👉 https://luma.com/j88vhdtz

Ready to take your catering business from a "side hustle" to a revenue powerhouse? 🚀 📢 We're thrilled to announce that Kelly Grogan, Founder & CEO of CRUMBS, will be co-hosting The Restaurant Catering Workshop this October in Arlington, TX! Kelly is a powerhouse in the hospitality world. With a proven track record of driving massive incremental growth for both B2B and B2C brands, she knows exactly how to identify emerging trends and turn them into bottom-line results. If you’ve ever felt like your catering operation is stuck in neutral, Kelly’s expertise in building high-performing departments from the ground up is exactly what you need to see. 📅 October 6-7, 2026 📍 Arlington, TX Whether you are launching a new catering arm or refining an established brand, our team of experts are ready to help you level up. Join us in Arlington and learn how to build a catering business that scales! #RCW2026 #RestaurantCatering #HospitalityLeadership #CRUMBS #RestaurantIndustry

🔥 We are GROWING & looking for the BEST - Apply Today! 🔥 Requirements - No Fear of Confetti & Catering! 🟩 Catering Growth Strategist 🟩 Customer Success Manager 🟩 Creative Copywriter 🟩 Accounting Specialist Don't see a title but know you can make a difference? Apply Below: https://bit.ly/41Fxkld

Most restaurant operators treat catering like a side hustle. Kelly Grogan built a business around it. And not in a “nice extra revenue” kind of way… in a this-is-the-business kind of way. What stands out in this conversation isn’t theory. It’s how practical it all is. Packaging that pulls its weight. Free tastings that quietly close deals. Systems that turn one order into ten without chasing. At some point, you stop hearing “catering” and start hearing “predictable growth.” And yeah… the bags matter more than you think. If catering still feels like an afterthought in your model, this one will recalibrate things fast. S2 Ep13: Kelly Grogan ~ Founder of CRUMBS / Catering Isn’t Extra, It’s the Business Link’s in the comments. If you’re building, scaling, or just trying to make the math work in restaurants, subscribe to the YouTube. That’s where we’re putting the real playbooks.

✨ Turning Growth Into Momentum: Meet Kelly Grogan, Founder of CRUMBS For Kelly Grogan, growth isn’t just about improvement. It’s about transformation. As the founder of CRUMBS, Kelly works closely with restaurant operators to unlock the catering potential that already exists inside their businesses. Her perspective on growth is rooted in reflection, resilience, and the ability to evolve over time. When we asked Kelly about the mindset behind her leadership, she shared a few insights that perfectly capture her approach: 📈 What Growth Means: Identifying what needs to change and being able to look back days, months, or years later and see how much has truly evolved. Growth is about being proud of who you were before and using that pride to fuel what comes next. 🌱 Burnout Prevention: Knowing your reset and actually using it. For Kelly, that reset is a good night’s sleep and a workout class where the people around her push her mentally and physically. SoulCycle has long been her go-to. Knowing when to shut the laptop is a skill. Knowing what comes next is a superpower. 💡 The Myth-Buster: That there’s a magic “easy button” for growing catering sales. The truth? The easy button already exists inside a restaurant’s four walls. CRUMBS simply helps operators find it and press it. 🎉 The Hill I’ll Die On: Confetti cannons. There’s something about setting one off that makes bad days better and good days unforgettable. 🤝 My Non-Negotiable: Sales is simply exceptional customer service with a goal attached. The operators who go above and beyond, who genuinely make someone’s day better, are the ones building customers for life. 🧩 Leadership in One Word: Conversation. 🎵 Walk-Up Song: “Unstoppable” – Sia. Kelly’s philosophy is a reminder that growth doesn’t come from shortcuts. It comes from listening, evolving, and creating experiences that people remember. �� Over to you: What’s one habit or mindset that has helped you grow over time? #WomenInLeadership #RestaurantIndustry #Entrepreneurship #Leadership #BusinessGrowth #CRUMBS Cherryh Cansler

We’ve officially launched our first Customer Advisory Board — bringing together some of the brightest marketing minds and hospitality leaders across QSR, FSR, emerging brands, legacy concepts, and everything in between. Why? Because the future of restaurant discoverability and tech shouldn’t be built without the people who live it every day. Our CAB members will help shape early product development, guide where the Marqii platform goes next, and create a space for open discussion about what’s actually happening in hospitality marketing right now. This is “Hospitality for Hospitality” in action. 🌟 Chip Klose, MBA Shawn Walchef 🍔🍟🍕🎙 David "Rev" Ciancio Nicole Perrella Kelly Grogan Kevin Nemeth Jayson Tipp Josh Halpern Trish Giordano Christopher J. Ramirez Frank Solis 🥪 Deric Rosenbaum Amy Hom Angell Tsang Stacey Kane