The best enquiry of the week lands mid service and nobody sees it until Monday. We keep you visible, keep the menu readable, and keep the enquiries answered while the pass is on.
These are the questions we hear from cafes and restaurants every week. Every one of them is a job that nearly got away.
A table of thirty for a birthday in three weeks is the best email you will get all week, and it arrives at quarter past seven on a Friday. By the time it is opened on Monday the organiser has booked the venue that answered on Saturday.
Somebody standing on the footpath cannot pinch and zoom their way through it, and they cannot tell whether you do anything gluten free. They walk to the next window and read that one instead.
Most people choose where to eat by searching from wherever they are standing. Old hours, three photos and a menu link that goes nowhere keeps you out of that decision no matter how good the food is.
A feed that stopped in December reads as a venue that might have closed. Keeping it moving means shooting and writing on a day you are already short one on the floor.
Service is on, both chefs are heads down, and an email arrives asking whether the back room is free on the 22nd for a work lunch, twenty two people, from an office five minutes away in Melbourne. Nobody is opening that until Sunday. With the agent in place it is answered inside a minute: the room seats twenty five, here is the set menu and the minimum spend, and these are the two dates still open. It takes the organiser name and number and pencils it in. Your manager reads the whole exchange over coffee on Saturday and all that is left to do is confirm.
A month of branded posts written from your specials, your room and your people, scheduled and posted for you. You approve the lot before it goes live, so the feed somebody checks at six looks like a venue that is open and busy.
Real text on the page rather than a photo of a PDF, so it loads in seconds on a phone, works for anyone checking dietary options, and can be changed the morning you change a dish.
Hours, photos, location and a menu link that resolves, all wired into the listing people read on the footpath before they decide. Written so that when somebody in Sydney asks an assistant where to eat nearby, there is something about your venue worth repeating back.
It picks up the phone and the site chat straight through service, handles the questions about room sizes, set menus and minimum spends, and takes the details on anything that needs your manager.
On everything the platform does not touch. Table bookings can keep flowing exactly as they do now. The agent takes the calls and messages around them: whether you do a set menu for fifteen, whether the courtyard is covered, whether a cake can be brought in. Those enquiries are the ones that turn into the big bookings, and they are the ones going unanswered during service.
Most venues send us what they already shoot on a phone and we do the writing, the branding and the scheduling. If what you have is not usable we will say so rather than post something that makes the food look worse than it is.
Same day. Because the menu is text on the page and not an uploaded file, changing a dish or a price is a small edit, and it is covered by monthly care rather than billed as a job.
Tell us what you need and we will come back with a fixed price. No obligation, no lock-in.
Australia-wide · No lock-in contracts · Plain-English support
