Service
Restaurant Marketing
For a restaurant, marketing is not advertising. It is being findable at the moment somebody nearby is deciding where to eat, and being remembered by the people who already come in. This page is the pieces that actually make that happen, and how we help with each of them.
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01
Being Found When Somebody Nearby Is Deciding
Most people choosing somewhere to eat are not browsing. They are looking for something specific — a type of food, a neighborhood, a time they can get a table — and they decide from what they can find in the first few seconds. A restaurant that is hard to find online is, to that customer, closed.
So the work starts with the basics rather than with an ad budget. Is your restaurant listed properly, with the right hours, the right phone number and the right location? Does your own site say clearly what you serve and when you are open, and does it load quickly on a phone? Those two things do more for a restaurant than any campaign, because they are what somebody checks before they call.
We look at all of it against your restaurant rather than against a template, tell you honestly what is out of date or missing, and fix what is worth fixing. If the honest answer is that something is already fine, we will say that too.
- Your listing: hours, phone, location, and everything a customer checks first
- Your website: what you serve, clearly, and fast on a phone
- Search: the words a customer actually uses when they are hungry and nearby
02
Reviews And Reputation
Reviews are the second thing a customer looks at and the first thing they trust. A restaurant with a steady stream of recent, honest reviews does not need to convince anybody that it is worth trying.
What actually helps is making it easy for a happy customer to leave one, and having somewhere to point them. We can set up a simple way for a diner to leave a review from their phone while they are still at the table, and put that in front of the people who already like you rather than chasing strangers.
That is also why there is a reviews page on this site with a form on it. If we set your restaurant up, we would rather hear from you first and then ask you for a review properly than put something on the page that you never said.
03
Keeping In Touch With Regulars
A restaurant already has the hardest thing to get: people who like it. What most restaurants do not have is a reliable way of telling those people anything.
Email and text messages to the customers who have opted in are the cheapest and calmest channel a restaurant has. A new menu, a quiet night that needs filling, a holiday that is coming up, a regular who has not been in for a while — those are all worth one short message, and none of them are worth a billboard.
We set that up and help you use it sensibly, which means occasionally and relevantly. An inbox that gets mailed every week stops being read; one that says something worth reading keeps working for years.
04
Orders That Come To You
The delivery apps do a real job — they put your restaurant in front of people who would not have found it, and plenty of restaurants would lose trade without them. The problem is what happens to the relationship, and to the margin, when every online order lives inside somebody else's app.
The alternative is not to leave the apps. It is to build a direct channel alongside them: your own website and an app of your own, taking orders straight from the customers who already know you, with the customer's details staying with your restaurant rather than with a marketplace.
You may still run the delivery apps. Plenty of restaurants do, and we are not going to tell you to switch off a source of trade. The point is that a regular ordering from you directly is a different kind of customer from one ordering through somebody else's platform, and it is worth having both.
The site we build for you works like an app on a phone without anybody downloading anything, so a customer who comes to your website can order from it right there. It is the simplest version of a direct channel there is.
05
Marketing And Payments Together
Most restaurants end up paying three or four different companies for pieces that all touch the same customer: the till that rings up the order, the processing behind the card, the website the order comes through, and the marketing that brought them in.
The reason we do both sides is that they are one job for a restaurant. The marketing brings somebody to your website; the ordering takes the order; the point of sale rings it up; the processing behind it takes the payment — and every one of those steps is another chance for something to go wrong or for a customer to fall out of the process.
Setting a restaurant up with both means one team knows the whole picture. If you only want the marketing side, that is fine as well — you do not have to be a payments client to start a conversation about it.
Next step
Talk it through with us.
Call, text or send the form. Tell us what your business uses today and what you would like to change, and we will tell you honestly what we can do. There is no obligation to go further, and no pressure either way.
Mon–Sat, 9am–5pm · support@minervapays.com
Run a restaurant instead? Read our guide to point of sale and card processing for restaurants.