A half-star moves real money.
Restaurant marketing economics run on a different curve than other consumer businesses. Online reputation translates almost directly to seated covers — a half-star difference on Yelp moves restaurant revenue 3-9% in independent operators, per Michael Luca's Harvard research. That's before any consideration of social media, email, or paid acquisition.
For restaurants, the marketing question is rarely 'should we run ads?' It's 'what's our review velocity, what's the gap between in-room experience and online perception, and where are we leaking the customers we already paid to acquire?' The math always shows where the leverage is.
Different concepts get different answers. Fine dining lives or dies on reservation platform reputation. Fast casual depends on local SEO. Multi-location operators need brand consistency. The diagnostic identifies which 2-3 channels match your specific economics.
Sound familiar? The free 30-minute interview is where we sort signal from noise.
What we execute.
Restaurant marketing engagements span six channels — in priority order based on your concept, location, and operational capacity.
Brand & concept positioning
Concept clarity matters more than logo design. Position the experience and the cuisine clearly so the right customers self-select — and the wrong ones don't book.
Yelp & review platforms
Yelp business page optimization, review response strategy, and the ongoing practices that build review velocity. Yelp Business partner methodology applied.
Google Business Profile
GBP is now the highest-leverage free tool for restaurants. Photos, hours, menu links, posts, Q&A management, and the ongoing optimization that drives local pack visibility.
Email loyalty programs
Email lists, segmented campaigns, slow-hour promotions, anniversary touches, and the catering capture sequences most restaurants skip. Constant Contact partner.
Social media presence
Instagram and Facebook cadences that drive reservations — not vanity metrics. Influencer outreach when warranted. Content production that the kitchen can sustain.
PR & press
SF Chronicle Food, SF Magazine, Eater SF, Diablo Magazine, Hospitality Technology. Real relationships, not press release blasts.
Want to see the full scope for your business? The interview gets specific.
