Restaurants, cafés and bars

Your guests choose you, or the place across the street, from pages you have never opened

Review sites and map services build pages about restaurants, cafés and bars on their own, and reviews collect there whether you know about it or not. A guest reads them on a phone, standing two streets away, before deciding where to eat tonight. An AI assistant reads them before answering.

We show you where those pages are, what they say, and what an assistant tells a guest who asks about a place like yours in your city today.

0 €·3 findings·24 hours

Free check

Send the link to your listing. Nothing else.

In writing, within 24 hours. No account access.

What changes when someone is looking after this

Without care	With care
A review site has a page for your restaurant that you have never opened	You have read it, and answered what needed an answer
A guest asks an assistant where to eat tonight, and the answer is built from a page with last year’s menu	The answer is built from pages that are current and agree with each other
A one-star review names a waiter who left in the spring	It was reported the week it appeared, with the reason
Photos of a dish that left the menu and a terrace from another summer	Photos of the door from the street, the room, the table, the plate as it is served
Four hundred reviews from two years ago, nothing since	A steady trickle, so the place reads as open

Attack

Someone is writing things that are not true

Three one-star reviews in one weekend, all about the same waiter, none of them from a table anyone on the floor remembers. A complaint about a dish that left the menu in spring. A page on a map service with your name, last year’s hours, and a phone number that rings in the old place.

You cannot answer where you cannot see. And the first thing you want to know is not what to do about it, it is how bad it already is.

Silence

Nobody is writing anything at all

No attack, no crisis, nothing dramatic. Just six empty tables on a Tuesday evening, a place across the street with a queue at the door, and no explanation for the difference that anyone in the building can name.

Quiet is harder to notice than an attack, and it costs more over a year.

A guest used to read your reviews. Now a machine reads them first and gives the guest a short answer.

The machine does not open one page and stop. It reads what is written about you across the internet: your listing, review sites, local guides, forums. Then it answers in three sentences, and most guests never go further than those three sentences.

It does not know which of those pages you control. It reads them all with the same weight.

It also does not start with you. We measured this for clinics: asked which clinic in a city is best, assistants reached for the catalogues first and for the clinics’ own websites second. For a restaurant the catalogues are older and bigger, and a guest already chooses from them. Your site is not competing for that answer. The page about you on those sites is.

That is the change. Ten years ago a neglected listing cost you some of the guests who found it. Today it feeds an answer that reaches guests who never searched for you at all.

Four things that decide whether you appear in that answer

Whether people find you by name at all

Most guests never type your name. They type a kind of food, a street and an evening, and they choose from what comes back. Whether you come back is decided outside your own pages: mentions, guides, reviews on sites you do not own. If nothing is written about your place out there, you appear only to people who already know exactly what to type.

How recent your reviews are, not how many

Four hundred reviews from two years ago read worse than twenty from the last month. A steady trickle says the kitchen is open. A silent year says the place might have closed or changed hands, and neither a guest nor a machine can tell the difference from outside.

Whether your photos show the places a guest will actually walk through

The door from the street, the room, the table by the window, the plate as it is served. Restaurants have a particular version of this problem: a photo of a dish that left the menu, or of a terrace from another summer, sets an expectation the visit then has to survive, and a guest who arrives to something else writes the review on the way out.

What people do on your profile once they land there

Local results are a ranking among the handful of places within a few hundred metres of where the guest is standing, because that is how far a hungry person walks. The exception is a place written about widely enough that people cross the city for it, and that is built outside the profile too.

Do you know what is written about you on the pages you never made?

We check every place a restaurant in your country is likely to appear, and the list is not the same in Norway and Sweden. Alongside Google, your own site, Facebook and Trustpilot, that means TripAdvisor, Apple Maps for anyone with an iPhone in their hand, and the directories of the country: Proff, Gule Sider and 1881 in Norway; Hitta and Eniro in Sweden. Most owners can name three or four. How many of them carry a page about you is something you almost certainly do not know.

One of those deserves a sentence of its own. On TripAdvisor the reviews are the product: a guest reads them there and decides there, and never opens your site. A page for your place exists on it without you doing anything at all, and the details on it, the hours, the phone, the photos, were written by somebody else.

Directories generate listings from public registries. Map services create them from user submissions. Review platforms open a page the first time someone writes about you. Occasionally a competitor sets one up on purpose. On every one of those pages people can leave reviews, and on none of them will you get a notification.

Three findings, in writing, within 24 hours

Where your restaurant exists online.

The full list, including the pages you did not create, with the reviews sitting on them.

What an AI says about your restaurant today.

Two questions, asked the way a guest asks them, with screenshots. One about you by name, one about the best place to eat in your city.

How exposed you are if someone pushes.

Not a prediction. A description of what is currently in place if a bad week arrives.

No account access. No logins, no admin rights, nothing installed on your side.

We name what we find. We do not name what to do about it, because that is the next piece of work, and mixing the two is how owners buy things they did not need.

Every finding comes with a way to check it yourself in about two minutes. If one does not hold up, tell us and we withdraw it.

There is a limit to this, and it is worth saying plainly: what can be seen from outside, we will show you for free. What can only be seen from inside your account is not visible to anyone from outside, including us, and reading it is the paid conversation.

The people who will read your restaurant

Anastasia Krutikova

Restaurants, cafés and bars: what a guest reads before choosing a table, and how the floor turns a review into the next visit.

Alex Nekrashevich

Twenty five years in web, five in local visibility and reputation. Your check will be written by him, not assigned.

Eleven of those years were spent taking audit work from strangers on a public marketplace: 1 768 completed jobs, 1 750 of them rated positive and 18 rated negative. We quote both numbers on purpose. A record with no negatives at all is the first thing we would flag on your own listing, and we are not going to hold ourselves to a lower standard than that.

We work in writing. No calls, no voice messages. Everything we tell you stays readable and checkable later, and that is deliberate: spoken agreements turn into “you promised” against “I did not”.

Three things we will not do, whatever you offer

We do not delete honest criticism

We remove what is false. If a review is true, we will say so and show you what caused it, because the cause is what keeps producing more of them.

We do not take two competitors in the same neighbourhood

Not now, and not six months from now. If you are worried about that, ask us who else we work with in your city before you send anything.

We do not promise a position by a date

It can only be done dishonestly, and it collapses in the third or fourth month, usually somewhere you cannot climb back from. Anyone who gives you a rank and a deadline is describing something artificial.

We do not remove the truth about you. We remove what is false.

How many restaurants we take

We work with nine restaurants at a time. None is running yet, so all nine places are open.

That number is arithmetic, not a sales device. Reputation work is slow and it does not stop: somebody has to read your new reviews every week, watch the pages you do not control, and notice the week something changes.

The first restaurant gets a team that has been waiting for it.

Nine is where that stays careful. Past it somebody starts skimming, and skimming is exactly how a bad week turns into a bad quarter.

Questions

restaurant seo

It is the work of being the restaurant the map shows when someone two streets away looks for a place to eat at seven in the evening. Nothing in it is a trick: the listing is complete and current, the photos are of the real room and the real plates, reviews arrive steadily and get answered, and your details match on every page that mentions you. Most of that happens outside your own profile, on pages you did not make, and that is the part nobody at the restaurant is watching.

restaurant review management

Weekly, and on more than one site. A review about a dish you took off the menu, or a waiter who left in the spring, is still what the next guest reads tonight, and on a review site nobody at the restaurant is watching it at all. Answering matters less for the person who wrote it than for the twenty people who read your answer before choosing, and what is false gets reported with the reason.

restaurant reputation management

It starts with the list of every page that carries your restaurant’s name, including the ones you never made, and what is written on each. Then the reading, every week. Then the answers, the reports, and the thing that caused the complaints, because a review about slow service on a Friday is not fixed by a reply, it is fixed on the Friday. We name what we find and show you how to check it yourself; what to do about it is the next piece of work.

restaurant online reputation management

Online, for a restaurant, is three or four pages a guest reads in a minute standing two streets away: the map listing, a review site, a photo on Facebook, a line in a local guide. What decides the visit is whether they agree with each other and whether they are current. Hours are the usual casualty: a guest who walks to a locked door because the map said open writes the review on the way back, and it is about the door, not the food.

online reputation management for restaurants

For a café, a bakery or a bar it is the same work at a smaller scale, and every review weighs more, because there are fewer of them. Twenty reviews with one false one-star is a visible dent; four hundred with one is noise. So the reading is weekly, the false one is reported with the reason in the week it appears, and the honest one gets an answer that the next twenty readers will see.

reputation management for restaurants

You send the link to your listing and nothing else, and within twenty four hours you get three findings in writing, free, with a way to check each one yourself. If you want the rest, a full audit is 960 € and takes five working days, and monthly care is 1 200 € for one location, starting the next working day after the audit. No calls at any point, no account access for the free check, and the audit is credited back if you start monthly care within thirty days.