Restaurant marketing agency for full tables, direct orders.

Compare what each order leaves you. An app order pays commission, payment fees and often a discount you didn’t choose; a direct order pays for the ad and an offer you pick. At billing, your cashier asks dine-in guests to save your WhatsApp number for menus and offers. Every Monday we put direct and app orders side by side.

They can be, for being seen inside the app, but you pay for the ad and then commission on the order, and the guest stays with the app. Ads outside the app, on Google and Instagram, can send guests to your own page instead. Judge both on what you keep per order, from your billing software, not on the app’s dashboard.

Your billing software shows which nights are slow and which dishes sell on them, so we start there. The weeknight offer also goes on your Google Maps listing and to your WhatsApp list, so ads aren’t the only route. Your staff confirm each booking on WhatsApp and mark who came, so we count tables filled, not views.

Yes. Orders land in your billing software as they do now, and bookings in your register or booking app. WhatsApp sends the menu, table slots and confirmations automatically; your staff handle anything unusual, like a party of twenty or a special request. We write the replies with you, so they sound like your restaurant, not a bot.

With no storefront, your rating is the shop, and a late rider or a wrong order can cost stars you didn’t earn. So reviews come first: we ask every direct customer the same way and reply to each one. Each brand from your kitchen gets its own page and its own ads, shown only inside your delivery radius at the hours it sells.

Yes, but the season is different: sweets and ice cream sell as gifts and festival boxes, so Diwali, Pongal and wedding months matter more than weeknights. We run Google Shopping and Instagram ads to your own online store (we build on Shopify) and check every pack claim against FSSAI’s rules. We built the website for Pohieer Ice Creams; we haven’t run their ads.

Two parts, on separate lines. Your ad budget goes from your own ad accounts straight to Google and Meta. Our fee depends on the number of outlets or brands, how many Reels and photo shoots a month, whether you need an ordering site, and whether order tracking needs building. We price it on the call, after seeing your orders.

Calls, directions taps and WhatsApp chats start in the first week a campaign is live, and orders follow when the menu, the offer and the reply are right. Reliable cost-per-order numbers need a few weeks of orders in your billing software. We don’t promise a date; we report orders, bookings and spend every Monday.

We do: Reels and photos shot at your outlet, ad creatives for each dish and offer, and the photos on your Google Maps listing. Your team approves every creative before it runs, and every claim, from “pure ghee” to “best in town”, must be one you can prove, because FSSAI’s rules hold the advertiser and its agency to it.

Yes. For Ruchi #1, a Sri Lankan and South Indian restaurant in Canada, we built the Shopify ordering website and run their social media; the owner says it brought “enquiries and actual orders”. We also built the website for Pohieer Ice Creams. Neither has published order numbers, so we start by auditing your own orders.

Claims must be truthful and not misleading, and an ad may not use the FSSAI logo or licence number to promote a sale (FSSAI Advertising and Claims Regulations 2018, regulations 4(9) and 4(13)). Regulation 13 penalises “any person who advertises or is a party to the publication”, so we check every claim, from “healthy” to “best in town”, before it runs.

Not on Google in India: its alcohol policy doesn’t permit alcohol ads here, apart from certified 0% drinks. Meta’s alcohol policy follows state law: no alcohol ads in Bihar, Gujarat and other dry states, and age floors such as 21+ in Tamil Nadu. So we advertise the food, the evening, live music and the events.

Ask every guest the same way, at the end of the meal or in the WhatsApp thank-you, with a direct link. Google’s review policy bans paying or rewarding for reviews, asking only happy guests, and review targets for staff. Reply to every review, good or bad: the next guest deciding where to eat reads your reply.