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Marketing for restaurants and food businesses

We work with restaurants, food trucks and food businesses in the United States. Almost everything here is decided on the map: someone is hungry, searches nearby, looks at photos and reviews and picks in under a minute. We sort out that listing, put the menu where it can be read, and build the owned channel so not every sale goes through an app taking a cut.

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Thirty minutes, no cost. You leave the call knowing what is holding your growth back, whether you hire us or not.

The most expensive mistake a restaurant makes is not having the menu on its own site as text, with prices. In a PDF or a photo it does not read on a phone, Google does not understand it, and no assistant can quote it. It is the cheapest thing to fix and the one that changes most.
José Raúl Ramírez, founder of Addendo
Cook preparing a dish in a restaurant kitchen

Why it matters

Restaurants have the shortest decision cycle of any sector we work and the lowest ticket, so paid advertising rarely pays off. What does pay off is the listing, which is free, and the reviews, which are too. And there is a problem nobody names: delivery apps do not only take the margin, they take the customer, because the next order goes back to the app and not to you.

Where we start

Google Business Profile
We sort out your Google Business Profile: primary and secondary categories, the service list, the area you actually cover, hours, photos, questions and answers, posts, and a system your team can use to ask for reviews without chasing anyone.
SEO, local SEO & AEO/GEO
Rankings in 2026 happen in two places.
Reputation and reviews
We build the system so your team asks for reviews at the right moment, we reply to every one that arrives in your voice, we watch what is said about you on the platforms that matter, and we write down what to do the day a genuinely bad one shows up..
Social media and content
We produce and publish your business content: video and photography for your social channels, on a calendar, with consistency.

How we work

  1. We listen

    Your business, your market, and what you have already tried. Before proposing anything.

  2. We design the strategy

    A plan built for you, with every dollar going somewhere specific.

  3. We execute without stopping

    Campaigns, content and follow-up, coordinated and running.

  4. We measure and scale

    Every week it gets adjusted. What works gets scaled; what does not gets turned off.

Where we are not the answer

We are not the team if what you want is filling the room with discounts. Discounts bring people who come back when there is another discount, and in a thin-margin business that ends up costing money. We work recurrence and the listing, and that takes longer than a two-for-one.

Frequently asked questions

Is paid advertising worth it for a restaurant?

Rarely for day-to-day trade: the ticket is low and the click costs the same as in sectors selling thousands of dollars. It is worth it for an opening, an event or a new service, with a capped budget.

What do I do about the delivery apps?

You do not fight them, you balance them. They are volume and visibility, and also margin and a customer who is not yours. What gets built alongside is an owned ordering channel and a customer list that does belong to you.

How many photos does the listing need?

More than you have, and current. The dishes as they actually look, the room full, and the front at night, which is how people search for you. It is the single biggest factor in the map decision.

What about bad reviews?

You answer all of them, the good ones too, and fast. A bad one answered well sells more than a good one ignored, because it shows how you handle a problem.

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