This is instead of a call. Answer what you can, skip what you cannot, and send it. About five minutes. Nothing here is stored anywhere: pressing send just opens your own email with the answers in it.
Your listing is where the reviews are, so this is the first thing we need.
Search your name on Google Maps and paste the link. If you cannot find it, put your street address and we will.
We have to be added to your listing before we can answer a single review, and only the owner can do that. Plenty of restaurants find their listing is still held by an old web designer or an agency they left years ago. If that is you, say so here. It is fixable, it just takes a few weeks, and we would rather sort it out now than take your money and sit on our hands.
When a bad review needs your OK, this is where it goes. A text is fastest.
Not the marketing version. How you would describe it to somebody in a bar.
Pick the closest one. You can say more underneath.
The most useful question here. Say the things that would make you wince.
This becomes the chat on your website. It only ever repeats what you write here, so it can never make something up about an allergy.
Diners tap what they want and text you the order from their own phone. No card machine, no commission, and normally they pay at your counter. The last part of this question is about the times you would rather have the money first.
A diner taps how many, which day and what time, and it arrives on the same phone as a normal text. Nothing is held and nothing is promised. You reply yes, or you offer a different time, or you ring them. The good part is the late one: somebody asking at 11pm for tomorrow gets no answer from a ringing phone, but a text is still sitting there in the morning.
Google lets you put your own ordering link on your listing, above DoorDash and the rest. A small thank you for using it is what makes people switch, and you keep the commission either way. Give something that is not a price cut if you can. Grubhub's contract asks you to keep prices the same everywhere and DoorDash quietly ranks you lower when yours are cheaper. A free side has none of that trouble and pulls just as hard.
Normally they pay at your counter, and most places leave it that way. When you would rather have the money before you start cooking, you reply to their order text with your own payment link. Nothing switches on and nothing is automatic: you decide order by order, which is the point. A twelve dollar pizza does not need it. A party order for twenty might. It costs you something each time you use it. Your card provider takes roughly 3%, so about $1.20 on a $40 order, and a card payment can be disputed in a way cash at the counter cannot. What it buys you is no more food cooked for somebody who never turns up. The money goes straight to you either way, into your own account. It never comes near us.
The second visit is where the money is. A loyalty card in the chat is how we do it, and it is yours to decide. Say no and nothing changes, and you can change your mind any month.
It counts on the diner's own phone, and the claim is written into the order text so you see it before you give anything away. You choose the number and the reward. Five is the usual answer. The reward comes out of your pocket, so pick something cheap to give and nice to get. A side or a coffee costs you very little. Money off costs you the same every time. This one needs pickup ordering switched on, because it counts orders.
Including the days you are shut. This is the single most asked question a restaurant gets.
A closure, a refit, a review you are still annoyed about. Whatever we should know before we write a word. This one is for us, and none of it is ever published.
Press send and your email opens with the answers already written. Change anything you like before you send it.
Nothing on this page is saved or sent anywhere on its own. It only fills in an email for you. If your email does not open, use Copy the answers instead and paste them into a message to hello@example.com.
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