Restaurant marketing agency that fills tables on quiet nights

Because the profit you can still win is in the quiet sessions. Rent, equipment and basic staffing cost the same on a Tuesday. So covers on quiet nights earn far more than the extra ones you turn away on Saturday.

It also changes what we’d do. General awareness ads mostly add people to nights that were already full. What moves a Tuesday is an offer for that session, content about midweek occasions and your own customer list.

Almost never completely. The apps bring you new customers. Leaving them usually hands those orders to the restaurant next door.

Change the mix instead. Many app orders come from people who already know you. Make direct ordering easier. Mention it on the packaging and in the venue. Give people a small reason to use it. Those orders move across and you keep the new customers the apps bring.

Reply quickly, calmly and specifically, and write for the hundred people who’ll read it later. Say what went wrong, what you’ve done about it, and offer to sort it out privately.

Don’t argue, and don’t correct the guest on details, even when you’re right. An argumentative reply loses more trade than the complaint. Future diners read it as a warning about the whole business.

Yes, because it has a narrow job and most restaurant sites do it badly. People want the menu, price level, hours and a way to book. They give it a few seconds before going back to Google.

So it’s a small, cheap project that directly adds covers. A readable menu page, not a PDF. Correct hours Google can read. Booking in two taps. Direct ordering that isn’t buried.

One website with its own page for each venue, in almost every case. Each restaurant competes in its own few streets and needs its own address, hours, menu, photos and booking link.

Separate websites split your effort and reputation five ways, and they’re harder to keep up to date. One shared page for all five is the other mistake. Nothing ranks locally and guests can’t find the venue they mean.

A good photographer at least once a year, and your own team in between. A professional shoot covers the room, the outside and your signature dishes as they’re plated now. That set does most of the work on Maps and on your site.

Most venues stop after the shoot. Then menus change, the room changes and customer photos pile up. Add a few fresh photos each month so your listing looks like the restaurant people will walk into.