Restaurant
The kitchen runs itself by now. The marketing still doesn't.
RevThread keeps a restaurant visible on the weeks nobody has time to think about being visible.
What this business is actually like
Restaurant marketing fails in a specific, predictable way: it works during the slow season, when someone has time, and stops the week you get busy. Then the quiet month arrives and there is nothing in flight to fix it. The margin is thin enough that a discount aimed at the wrong table costs more than the empty table would have.
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 restaurant business loses money it had already earned the right to.
Marketing stops exactly when the business is working
The busy weeks are the ones that produce the best material and the least time to use it. So the feed goes quiet during your strongest month, and the algorithm treats you as inactive right when you had the most to show.
Discounts are used as a reflex
A slow Tuesday gets a percentage off, which fills seats with customers who would have paid full price on Friday. Nothing tracks whether that trade was worth making, so it gets repeated.
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 restaurant, 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
- A week of marketing that exists before the week starts
- Slow periods addressed with a reason to come in, not a blanket discount
- Reviews answered while they still matter
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.
Reviews
Once connectedSurfaces new reviews and drafts replies that sound like you, so responses stop sliding by a 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 restaurant
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.