Restaurant Marketing — Alberta
A restaurant decision takes about forty seconds and happens almost entirely inside Google Maps. Three things settle it: whether the photos look like food someone wants tonight, whether you are open, and what the last ten people said.
Edmonton & Calgary officesSized for hospitality marginsNo lock-in contractsYou own everything we build
Where Restaurants Lose The Booking
None of these are about your food. All three lose you covers every week.
Google says one thing, the site says another, and the holiday hours were never updated. Someone drives over and finds you closed, and that becomes a one-star review about something that was never a service problem. The most common and most fixable fault we find.
Google shows the photos it has, and if yours are old and dim, customer snapshots fill the gap. Current photos of the actual plates, added on a schedule, are the cheapest thing on this page and they move bookings more than any ad.
Especially the bad ones. The next customer reads the reply far more carefully than the complaint, and a calm, specific answer to a genuine problem sells the restaurant better than a wall of five stars ever does.
Free, No Obligation
Two business days. No deck.
We will show you where you appear when people search food in your area, how your profile and photos compare with the restaurants ranking above you, what your reviews actually say, and the three things worth fixing first.
Two business days. Straight to your inbox.
The Work
Six things that happen every month, sized for hospitality margins.
Categories, attributes, dietary options, patio, parking, and hours correct everywhere including holidays. For a restaurant this profile is the storefront, and most decisions are made inside it without anyone reaching your website.
A steady request habit and every review answered, including the difficult ones. We draft replies that read like the owner rather than a template, because the next diner can tell the difference.
Current photos of actual plates, the room and the patio, uploaded regularly rather than once at opening. Seasonal menus shot as they change. Cheap, fast, and it consistently moves bookings.
Your menu as text a search engine can index rather than a PDF or an image, marked up with dishes and prices. This is how you appear for someone searching a specific dish in your neighbourhood.
Reservation and enquiry paths tested from outside on a real phone at a realistic hour. Large-party and catering enquiries in particular tend to sit unanswered, and those are the highest-value messages you get.
Searches, calls, direction requests and bookings month over month, next to what we changed. Not reach and impressions.
How We Start
Front-of-house fixes move fast. Rankings take a quarter.
Hours corrected everywhere, profile completed, photos refreshed, and unanswered reviews cleared. Almost all of this happens in week one and it usually shows immediately.
Days 1–7Review requests running, photo schedule set, menu marked up properly, booking paths tested and fixed. From here nothing depends on someone remembering.
Days 8–35Pages for what you are actually known for, monthly reporting on covers and calls rather than impressions, and seasonal work planned before the season rather than during it.
Days 36–90Common Questions
Instagram matters here more than in most industries, but it works best on people who already know you. The searches that fill tables on a Tuesday happen in Google Maps. Get the profile, photos, hours and reviews right first, then social amplifies something that already converts.
Profile, hours, photo and review work often shows within weeks because none of it depends on a ranking change. Competing on organic search for dish and cuisine terms is a three month question.
Parking, a Saturday wait, a delivery app driver. Answer them calmly and specifically anyway — the reply is aimed at the next reader, not the complainant. A well-handled bad review does more good than an unanswered good one.
In local search that is usually an advantage. A single location with current photos, correct hours and a live review habit routinely outranks a chain location running head-office templates and stock imagery.
It depends on how many locations you run and how much needs fixing first. The proposal comes back with scope, timeline and a number, sized against hospitality margins rather than a generic agency retainer.
No. You own the site, the profile, the photos and the content, and you can take all of it with you.
The platform behind the work
The decision to eat somewhere takes about forty seconds and happens on a phone. Most of what decides it is automatable.
Enquiries arrive through Instagram, Facebook and the website at once, into three inboxes nobody watches during service.
Unanswered reviews read as a closed kitchen. Replying to all of them by hand never survives a busy month.
Empty midweek covers are a marketing problem you can only fix in advance, with a list you actually own.
Christmas bookings are decided in September and go to whoever answers first.
What it does
Instagram, Facebook, SMS and web enquiries land in one place, with an AI assistant answering hours, menu and booking questions instantly.
AI-drafted responses to every review for a human to approve, so the profile never looks abandoned.
Offers and events to a list you own rather than renting reach from a platform each time.
Larger bookings get an immediate reply and a follow-up until they are confirmed.
It replaces a social inbox tool, an email platform, a CRM, a review-management subscription and an SMS service.
You own the data. Your guest list and conversation history are yours and export in full on request.
Plan your numbers
Pick your industry, set your budget, and put in your own numbers. This runs on published Canadian ad costs and industry conversion benchmarks — the sources are listed underneath.
What you put into paid search in a month. Leave it where it is if you are only planning.
Your number, not ours. First job, first course of treatment, or lifetime value — whichever you actually manage against.
Of the people who enquire, how many buy. Set this to your own number.
Be honest about evenings and weekends. The 37% default is the share of 2,241 companies that managed it in the Harvard Business Review audit.
The gap, per month
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How this is calculated. Clicks = budget ÷ cost per click. Cost per click is the midpoint of Google’s own low and high top-of-page bid estimates for that industry in Canada. Enquiries = clicks × the median Google Ads search conversion rate for that category in the
WordStream 2026 benchmark study (13,474 campaigns, April 2025 – March 2026). Enquiries you do not answer quickly are modelled as one seventh as likely to convert, from the
Harvard Business Review audit of 2,241 companies, which found firms replying within an hour were roughly seven times likelier to qualify a lead.
Where to be sceptical. That seven-times figure describes a salesperson picking up the phone. An automated first reply is not the same thing, so treat the right-hand column as the size of the opportunity, not a promise. Benchmarks are medians across many advertisers; your own account will differ. Nothing here is a quote.
Come And See Us
Head Office
Unit 101 – 10460 176 Street NWServing Calgary & Area
6600 36 St NE #120Edmonton
10460 - 176 Street, Edmonton, Alberta T5S 1L3
Calgary
6600 36 St NE #120, Calgary, AB T3J 4C8
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