Restaurants
Restaurant marketing judged on your till.
AI agents keep your menu, reviews, reservations and messages working every day. After six months the proof is your till revenue and your tracked reservations, against the same months last year.
Illustration of the service, not client data
The market
Diners decide online before they book.
62%
of TheFork users in Spain rule out a restaurant over bad reviews.
TheFork Lab 2026, reported by Vinetur
75%
of them look at the menu before choosing.
TheFork Lab 2026, reported by Vinetur
49%
of Spanish restaurants say more than half their revenue depends on digital reservations.
TheFork with Toluna, 2026, reported by Vinetur
12,856
food and drink premises in Málaga province.
INE business register, 1 January 2025
What we do
What fills tables, kept working every day.
Reviews asked for and answered
Every diner is asked for a review promptly, with no filtering and no rewards, and every review gets a drafted reply.
Your menu where diners look
Menu, prices, hours and photos kept correct on your website and your Business Profile.
Reservations that are tracked
Booking links on your site, profile and social channels, tagged so the source of every reservation is known.
Messages answered
Questions about tables, groups and opening hours answered within minutes, with the important ones handed to you.
Proof
What six months can show.
- Proof within six months
- Yes
- Judged on
- Till revenue and tracked reservations.
- Measured from
- Your till or point-of-sale revenue and covers per month, against the same months of the previous one or two years.
Said honestly
Walk-in diners leave no digital trace, and weather, terrace season, fiestas and new competitors move revenue more than marketing does. So the headline is your total till revenue, month against month, and the share is taken only on the increase, with a cap.
Questions
Questions restaurants ask.
How do you count walk-in diners?
They are counted in your total till revenue, which is the headline measure: each month against the same month a year earlier. Tracked reservations and other bookings that leave a trace are a cross-check, but your till is what decides whether the business has grown.
Restaurant margins are thin. Does a share make sense?
The share is taken only on the increase above your starting point, never on the revenue you already had, and it has a cap so one unusual month does not decide the bill. The running costs are agreed in advance and cover only what the service costs to run.
Do you write or buy reviews?
No. Every customer is asked for a review, with no rewards and no filtering of who is asked, and nothing is invented. Fake or bought reviews break Google’s policy and Spanish law. What we do is ask promptly and draft a reply to every review.
Find out where your restaurant is stuck
The stall check is free, concrete and quick.