That's what restaurant marketing should deliver. Northic Media helps restaurants fill tables, build direct bookings, and reduce dependence on delivery apps and reservation platforms — strategy, advertising, local SEO, websites, and cover tracking handled by one team that knows the sector.
Tell us about your restaurant. We'll look at how you're getting diners today and show you where the biggest opportunities are.
The restaurants we talk to are usually getting some covers. The problem is the economics. Delivery-app commissions eat margin, weeknights go quiet, and there's no clear line of sight from ad spend to the people actually paying full price at the table.
30% commission on every order, and the customer relationship belongs to the app. Your brand gets a cut of the margin and none of the data.
Fridays and Saturdays fill up. Tuesday to Thursday sit half empty. You need a channel that drives covers when the restaurant needs them, not just when demand is already there.
When someone searches "Italian restaurant near me" or "best brunch", your competitors show up and you don't. Those are the easiest covers in the market.
No menu on the homepage, no clear hours, no direct booking widget, no photos that make the food look worth travelling for.
Google Ads driving clicks from people looking for jobs, or out-of-area searchers that will never book. Money out, nothing back.
You know how many bookings came in. You don't know which channel produced the table that spent £120 on a Friday night.
Tell us about your restaurant. We'll look at your current marketing and show you where we see the biggest opportunities to fill tables profitably.
Restaurant marketing is a local, visual, and time-sensitive category. It has its own rules — and the whole system we build has to respect them.
Google Business Profile, local SEO, menu pages, and map-pack visibility in every town and neighbourhood you serve.
Google Ads, Meta, and Instagram campaigns targeting high-intent searches — "Italian near me", "brunch", "private dining" — not generic restaurant terms.
Fast-loading menu pages, click-to-call, and direct booking integrations that turn a search into a confirmed reservation in under 60 seconds.
Own-brand ordering, click-and-collect, and loyalty programmes that reduce your dependence on delivery apps and keep the margin.
Call tracking, reservation attribution, and promo codes so you can see which channels produce covers — and which produce nothing.
Reporting on cost per cover and revenue per cover by channel, so you can put more into what pays and stop funding what doesn't.
Most agencies sell restaurants one of these six and hope the rest works out. The whole point is that they work together — and that someone is accountable for the covers at the end, not the clicks at the start.
A single-site independent needs very different work to a multi-site group or a franchise with a national brand. Here's what each service includes — and which type of restaurant it suits best.
Where hungry customers look first — usually within minutes of deciding where to eat. If you're not in the map pack for your area, you're losing the easiest covers in the market.
Speed to covers. We put you in front of the right diners the moment they start searching or scrolling — and we filter out the searches that never become tables.
Most restaurant websites are online brochures. They list a menu and stop there. Ours are built around one job: turning a visitor into a booked table or a direct order inside 30 seconds.
You can't improve what you can't measure. We install tracking that shows which channel produced which booking, and — crucially — which channels produce repeat diners.
Restaurants are a visual and appetite-driven category. The creative has to make the food look worth travelling for. We produce the assets that earn the booking.
Every restaurant has one bottleneck costing more than any other. Our job is to find it, fix it first, and build the rest of the work around it — menu mix, pricing, service timing, and channel strategy.
That's exactly what the first conversation is for. We'll look at where your covers come from today, where they don't, and what we'd prioritise first.
Same free audit. Same straight answers. No obligation, no generic pitch — just a clear look at where we'd focus first if it were our money on the line.
Tell us about your restaurant. We'll look at how you're getting diners today and show you where the biggest opportunities are.
Four different restaurants, four different bottlenecks. In every case the owner already had a good restaurant — what they didn't have was marketing that could be traced to the covers.
Want to know how these were tracked? Ask us and we'll walk you through the method — what we count as a cover, how we attribute bookings to channels, and how we separate a marketing number from a business number.
Owners of restaurants across different sizes and models — in their own words, not ours.
"I'd been burned by two agencies before this. The difference here is that nobody sends me a report full of things I don't understand. It's covers, revenue, and what each channel cost me. That's the whole report."
"Weeknights were dead. They built a direct-booking site and ran Google Ads to it, and the covers changed within a month. Average spend per cover is up by more than half."
"Special occasions are the highest-margin covers in our business and we were invisible. Six months later we're the first name most locals think of. That was worth the fee on its own."
"Half our ad budget was going to searches for restaurant jobs and out-of-area searchers. They tightened the targeting and doubled our direct bookings without spending a penny more."
"I was skeptical about call tracking — thought it was for bigger groups. Turns out I'd been funding a channel that never produced a single returning diner, for eleven months."
"The website was the problem, not the ads. They told me that up front instead of taking my money for more spend. Two months later we'd doubled the conversion rate and the same ad budget suddenly worked twice as hard."
Written and video reviews available on request. Names and locations shown with permission.
Five stages. The first one is free and it's the one most agencies skip.
We learn your menu, your day-of-week curve, your average spend per cover, and where the covers come from today. No assumptions.
Website, direct booking, menu pages, tracking, and ad accounts — set up properly the first time.
Campaigns go live, tracking starts recording, and you start seeing where your covers actually come from.
We cut what's producing rubbish and scale what's producing full tables. Judged on covers and margin, not clicks.
As the numbers improve, we expand into new occasions and new areas — without losing the basics.
This is not a set-and-forget process. Anyone who tells you restaurant marketing runs itself after month one is either not paying attention or not telling you the truth. The work is continuous — the point is that it compounds.
Give us a look at your current marketing. We'll tell you what we'd keep, what we'd change, and where we'd focus first — whether or not you end up working with us.
No — we work across multiple industries, but restaurants are one of our core verticals. We understand the sector: day-of-week demand curves, delivery-app economics, average spend per cover, and how the value of a repeat diner justifies a much higher cost per lead than a general agency would assume.
Maybe, maybe not. Delivery apps and reservation platforms can drive volume — but they take a cut of every order and every cover, and the customer relationship belongs to the app. What we do that they don't is build your own channel: your website, your direct booking, your loyalty programme, your call tracking. Over time that means lower commission cost and a customer relationship you own.
Paid ads can produce bookings within days. Local SEO and map-pack visibility take longer — most restaurants see meaningful movement around day 30 to 60, and it keeps building. Both work best together: ads bridge the gap while the organic asset compounds.
Yes — and we usually insist on it. A birthday-celebration campaign and a lunch-rush campaign should not share a landing page, an offer, or an audience. Occasion focus, geo controls, and audience filtering are core parts of what we set up from day one.
Both. A single-site independent needs different creative, different ad structure, and different landing pages to a multi-site group. What changes is the campaign architecture and the offer — the underlying system is the same.
Yes — this is one of the biggest opportunities in restaurant marketing right now. Direct ordering and click-and-collect come with much better margins and give you the customer data. Most clients see meaningful direct-order growth within 60 days.
Dynamic call tracking records the source of every call, reservation forms and booking widgets carry the same attribution, and QR / promo codes let us track in-restaurant activity. Every month you get one page tying spend to covers and revenue — not charts that look busy but don't tell you anything.
It depends on your market, your menu mix, and how much work is needed. A single-site independent and a multi-site group are not the same job. You'll get one clear monthly figure in writing, for your situation, before you ever get on a call with us.
No. We work month to month. If we're not bringing you work, you walk. That's the deal, and it's the thing that keeps us honest about which restaurants we take on in the first place.
No, and be careful with anyone who does. How many enquiries turn into covers comes down to your prices, your menu, your service, and your team's capacity. That side is yours. Ours is bringing the right enquiries to you, and showing you the numbers every month so you can see the connection yourself.
Tell us where your restaurant is today and where you want to go. We'll show you where marketing and advertising can make the biggest difference.
Rather talk it through? Call (877) 517-0423 and tell us what you're trying to grow.
Tell us about your restaurant. We'll look at how you're getting diners today and show you where the biggest opportunities are.