It takes us roughly 5 working days to get things set up for you and then we start running your ads. Results – in the form of booked customers – can appear the first day your ads run. Although we would expect it to take a few days before the specific set-up we’ve created for you finally beds in. 

From there, we refine your ads as results come in, looking for small improvements in order to increase overall results. That can take 3 – 4 weeks. But you’ll be getting bookings and general awareness in the meantime – and we’ll be aiming to run the size of campaign necessary to keep your company fully busy throughout. You need to be able to handle the increased bookings and orders before we begin your ad campaign.

Different platforms work very differently for restaurants. Some are incredibly competitive and very expensive – Google ads, especially. Others barely work at all. 

We know this from experience.

But when it comes to finding exclusive qualified leads for restaurant owners we know exactly what works – and that’s Facebook. 

In terms of quality of lead and cost, Facebook has been our undisputed champion for booking generation.

And because we only use Facebook and we only work with restaurants… we’ve developed a lead generation expertise that is unbeatable.

Because using Facebooks powerful audience tools we can pinpoint audiences in super-fine detail. 

Facebook makes this possible – if you really know how to use it. And being an expert on the platform, we can guarantee result.

Until some other platform comes along that can outdo Facebook we’re going to stick with it. It works!

We earn when you earn. Our success is based on your success. In the past, the new flow of customers has overwhelmed smaller restaurants and they’ve had to switch off their campaigns while they try to handle the new workflow. Which means they stop using our services until they work out how to run their own business.

We need companies who can handle the increase in business and keep the revenues flowing.

Larger businesses – those that have exceeded the a specific revenue mark – have already worked out how to handle larger volumes of customers. Their processes are more robust. They have good people in place. It's all about the overall capacity the company can run on.

For them, handling a fairly sudden uplift in business is a matter of expanding what they already do – rather than having to learn it all from scratch. 

No matter where you operate the business is all there. We want to work with clients who can handle it. 

Small restaurant companies with only a few years of experience will not be able to handle the traffic we bring.

We’ve seen it before. 

They become overwhelmed. And so they have to switch off their ad campaign, regroup and try to work out how to handle this new situation. 

Which means our services are no longer required for a while – which isn’t good business for us.

Whereas bigger restaurants have everything in order.

Even if the new flow of leads is initially tough to handle, they’ll quickly adapt because they’ve already worked out their best processes, they already have good people in place… They simply need to upscale what they already do. 

Big restaurants don’t have to learn how to be bigger restaurants – they just have to expand their current set-up.

We earn our money when our efforts are earning you your money. 

Small restaurants switching everything off because they’re overwhelmed doesn’t help our bottom line. Our growth is tightly bound to yours so as new business comes in… we want to be sure you can handle it.

That won’t happen. 

Before we take on a new client we make sure they’re right for us. In other words we first qualify them (just like we qualify new clients for you).

Part of that qualification is: do we already have a client in the area you operate in?

We routinely refuse to take on clients because their business competes with an existing client’s business. 

So rest assured: if you are our client then we will not take on a new client in your area of operation.