Asian (Chinese / Thai / Vietnamese / Korean)
Most of your volume leaves through the front door in a bag.
RevThread markets the takeout business you actually run, not the dining room you also have.
What this business is actually like
For most Chinese, Thai, Vietnamese and Korean operators, takeout and delivery carry the volume and dine-in is the secondary occasion. That makes ordering friction the whole game: a menu that is hard to read on a phone costs more orders than any advertising will replace.
Worth knowing: Food margin is gross, not net — labour and rent come out of it. A 30% discount can wipe out the profit on a table entirely.
Where growth gets lost
Not generic marketing problems. The specific ways a asian (chinese / thai / vietnamese / korean) business loses money it had already earned the right to.
The marketing sells dine-in while the business runs on takeout
Photography of the room and posts about atmosphere point at the smaller half of the business. The customer deciding at 6:40pm wants to know what to order and how fast they can get it.
Regulars are invisible until they stop coming
A household that orders every fortnight looks identical to a stranger in your data. Nobody notices the gap until the order that used to arrive on Thursday has not arrived for two months.
What marketing costs before anyone has sold anything
These are the ranges businesses are quoted when each piece is bought separately. Turn a line off to see what the stack looks like without it.
And then the advertising itself
- Cost per click
- $2.05
- Cost per lead
- $31
Median US search advertising for Restaurants & Food, the published category this business sits in — against an all-industry median of $67 per lead. Your market and competition move this considerably.
Then there are the hours every week spent briefing, reviewing and chasing it. And after all of it, the owner is still the one coordinating the marketing.
What actually convinces your customer
In order. This is what RevThread leads with for a asian (chinese / thai / vietnamese / korean), and it is not the same order as the business next door.
- 01Food photography
- 02Star rating with review count
- 03Signature dishes
- 04Atmosphere
- 05Location and hours
What changes
- Ordering promoted as the primary action rather than an afterthought
- Lapsed regulars given a reason to come back before they are gone
- Dine-in marketed as the occasion it is, not the default
The parts of RevThread that matter here
Marketing Director
Decides what the business should be promoting this week, and why, based on the goal you set and what has already worked.
Content Lab
Writes posts, captions and creative in your voice, ready to review rather than start from a blank page.
Scheduling and publishing
Once connectedOnce your Facebook or Instagram account is connected, approved posts go out on a consistent cadence instead of in bursts.
Email
Once connectedDrafts campaign emails timed to what you are already promoting that week.
Learning loop
Feeds approvals, edits and results back in, so next week's plan reflects what actually happened.
See what RevThread would do for your asian (chinese / thai / vietnamese / korean)
Tell us about the business and we'll look at it properly — what you're running now, what the numbers on this page look like in your market, and whether this is a fit.