I help restaurants and hospitality businesses in Catalonia fill tables without giving away margin to platforms. Direct bookings, a Google listing that sells, well-targeted local advertising and AI applied to your real situation.
It's not a cooking problem. It's a channel problem: whoever controls the booking controls the margin. Three pains I see constantly:
TheFork, Glovo and the rest bring volume, but at the price of commissions that can reach 30% and, worse, at the price of the customer relationship. The diner is theirs, not yours: you provide the kitchen and they keep the data, the contact details and the next booking.
If bookings come in through phone calls, WhatsApp and Instagram with no system underneath, you lose reservations every time you can't answer, and you suffer no-shows that empty tables on a Friday night. The chaos isn't romantic: it's expensive.
Before booking, almost everyone checks the Google rating. A neglected listing (no replies, dark photos, a stuck 4.1) costs you bookings every week, even if the food is excellent. And what you don't manage gets worse on its own.
I don't sell you tools. I build you a system so that direct bookings become your primary channel, not the exception.
A website that loads fast on mobile, with a readable menu (not a scanned PDF), photos that make you hungry and a booking button that actually works. Every reservation that comes through your own website is margin you don't give away and a customer whose data you own.
An optimised Google Business Profile (photos, dishes, hours, reservations), a system to bring in good reviews automatically and a presence when someone asks ChatGPT "a restaurant for dinner in X". The first impression is no longer the facade: it's the listing.
Local campaigns to capture high-intent searches: "restaurant for groups Tarragona", "calçotada Penedes", "where to eat well near me". Lean budgets, geolocated and tracked down to the booking, not just the click.
Automatic confirmations and reminders via WhatsApp that help reduce no-shows, review replies that don't pile up, and a first-party customer base to fill Tuesday nights: new dishes, seasonal menus, events. Without sounding like a bot.
Only to illustrate the type of work and the typical figures for the restaurant sector.
Important notice: This is NOT a real Petit Roig client. It is an illustrative scenario based on restaurant sector benchmarks. The figures are sector reference data, not guaranteed results or a specific case. Every business is different and results depend on many factors.
A restaurant with local produce and strong reviews: full on Saturdays, half-empty on Tuesdays, and 60-70% of bookings coming via commission-based platforms. No first-party customer database, no booking system on the website. Typical starting point in the sector.
In a scenario like this, the work would combine: a fast website with integrated direct booking, an optimised Google listing with a review system, local campaigns for the highest-intent searches in the area, and automated confirmation, reminder and repeat-visit flows. The figures above are typical sector benchmarks, not guaranteed results.
Illustrative example based on restaurant sector benchmarks and reference data. This is not a Petit Roig client. Every business is different and results depend on many factors. Figures are sector benchmarks, not projections or guarantees.
I work from Banyeres del Penedes and I know the hospitality sector from the marketing side. Let's talk 30 minutes, free and no strings attached: you tell me how bookings come in today and I'll tell you what I would do, honestly.
90-minute diagnostic: 290€. If we decide to work together, it comes off the first phase.
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