How Rebellion Beachside grew spring sales by $93,000.
Rebellion Beachside is a chef-owned French bistro in Cocoa Beach, Florida. Regulars loved it. The visitors filling the town every week had no idea it was there. This is how one spring became $93,000 bigger than the last.
- ConceptFrench-American bistro
- MarketCocoa Beach, FL
- ServicesGoogle + Meta ads, Dishio guest capture
- MeasuredFeb–Apr 2025 vs Feb–Apr 2026
“Before Dineline, our biggest struggle was just getting the word out. We were kind of invisible. Now it’s a snowball. Each week gets a little better, each month gets a little better.”
— Joe Yardley, Owner & Chef, Rebellion Beachside Bar & Bistro
Same restaurant. One year apart.
- —Known to the wine bar regulars, invisible to visitors
- —No guest list to bring people back
- —Slow season taken as it came
- —Word of mouth doing all the work
- →$93,283 more in sales over the same three months
- →5,278 new guests captured through Dishio, up 45.4%
- →Google and Meta ads running every week, built from Joe’s kitchen footage
- →A dollar figure for what the marketing brings back, reviewed weekly
Rebellion Beachside opened in October 2024, so the 2025 base period is the restaurant’s first spring. The $93,283 is the increase in the location’s total sales over the same three months the previous year. Revenue, not profit, covering everything the restaurant sold.
Locals loved the restaurant. Tourists didn’t know it existed.
Joe Yardley and Michelle Herndon opened Rebellion Beachside in October 2024, a block from the beach on North Orlando Avenue. They had run a wine bar in Cocoa Village for four years, so they opened with regulars already in their corner.
The problem was everyone else. Cocoa Beach is a tourist town, and the people walking past a dozen chains on their way to the pier had never heard of Rebellion. Word of mouth was the whole marketing plan, and word of mouth does not reach someone who arrived on Friday and leaves on Sunday.
“Before Dineline, our biggest struggle was just getting the word out,” Joe says. “We were kind of invisible.”
Michelle runs the business side and Joe runs the kitchen. For a restaurant a few months old, a marketing bill has to earn its place next to payroll and rent, and the only way to judge that is with numbers.
So that was the deal they signed with Dineline. Run the marketing, and show us what it brings back, every week.
What she wanted to see“They meet with me and my partner weekly, walking us through real numbers and clearly showing consistent growth.”
— Michelle Herndon, Co-owner
Dineline collected guest contacts, then ran ads to bring new and returning guests in.
The work started with the guest list. Dishio captures guest data at every visit, through the cocktail menu and at special events, so a table that comes in on a Tuesday becomes a name the restaurant can reach again.
That list feeds the ads. Google and Meta campaigns run every week, reaching people around Cocoa Beach who have never been in and past guests who have.
The creative is Joe. He films behind-the-scenes clips on Meta Glasses in the kitchen, and that footage became the ads. It looks like what it is, a chef showing you his food, and it stands out in a feed full of chain promotions.
The campaigns pushed what Rebellion already did well: the tasting menu, happy hour and event nights like the Italian pop-up. In December, a buy-one-get-one tasting menu offer brought new guests in over the holidays and added every one of them to the list.
The December offer did two things. It filled seats over the holidays, and it brought people back in January, usually one of the slowest months on the beach.
From there it compounded. By February the restaurant was ahead of the year before, and it stayed ahead through April.
“Now it’s a snowball. Each week gets a little better, each month gets a little better.”
— Joe Yardley
$93,000 more in one spring.
February through April 2026 brought in $298,887. The same three months of 2025 brought in $205,604. That is $93,283 more, up 45.4%, from the same kitchen and the same dining room.
Measurement note: Revenue figures are Rebellion Beachside location totals from Dishio, comparing February–April 2025 with February–April 2026.
Growth they can see every week.
“We have received nothing but 5-star service from the Dineline team and would absolutely recommend them to anyone looking to grow their business. It’s incredibly reassuring to work with a team that not only provides strategy but also backs it up with measurable progress. If you’re looking for that extra boost to take your business to the next level, look no further than Dineline.”
— Co-owner, Rebellion Beachside Bar & Bistro
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