EL TÍO · WEBSITES FOR RESTAURANTS
Get found when people look for a place to eat.
Someone is looking for a place to eat nearby.
They ask Google or ChatGPT. The place that shows up is the one with its own website, with the menu, the hours and directions.
They read the menu in their language.
Your website on your own domain with the menu in 8 languages, for the tourist who landed yesterday and is choosing where to have dinner.
And El Tío looks at the rest.
If you want, the Audit comes in through the back: sales hour by hour, your customer list and your reviews.
Website from USD 300. See packages
YOUR WEBSITE
A website in your name, with a menu that reads well on a phone.
- YOUR OWN DOMAINyourplace.com
The website is in your name, with the menu, the hours, the photos and the button to book or message you.
- 8 LANGUAGESes, en, pt, fr, de, it, zh, ja
Tourists read the dishes and the allergens in their own language before they walk in.
- GOOGLE AND AIplaces to eat near me
Ranked to show up when someone looks for a place to eat in your area, on Google and in ChatGPT, Perplexity and Gemini.
From USD 300 and USD 39 a month. See packages
BEFORE YOU OPEN
This is how a stranger picks you.
01Someone is looking for a place to eat six blocks from you. They open your menu and it's a two-year-old PDF they have to pinch to zoom. Your best dish has no photo. They close it and open the place next door.
02You have four hundred reviews and nobody has read them all. It's written right there how many times someone waited forty minutes, with the date and the table.
03Rent and staff cost the same at four in the afternoon on a Tuesday as at nine on a Friday. You pay for that time slot every week.
- THE MENU ON THE PHONEone page per dish
One dish per page, with its photo, price, ingredients and allergens. In whatever languages you need.
- THE REVIEWS, IN FULLone report per topic
Four hundred reviews sorted by topic: food, service, wait times, price, atmosphere. If thirty people wrote that they waited, all thirty quotes show up.
- THE HOURS YOU PAY FOR ANYWAYactions by time slot
Tuesday at four costs the same as Friday at nine. Your sales show which time slots are slow, and the block shows what's around you: offices, a hotel, a gym.
PLUS, FOR YOUR INDUSTRY
Eight extra pieces we already know work in a restaurant.
They are optional. The proposal decides which ones go first and which ones you don't need.
01CRM
Who booked, when they came, what they ordered and how long since they were last in. Every customer with their history, in one place.
02Your customer data, organized
The one who booked by phone, the one who ordered delivery and the one who left their email for a birthday end up in three different places today. They get merged into one list.
03Video menu
Video and photo for each dish, with price, ingredients and allergens, in whatever languages you need. One page per dish, which is also what a search engine finds.
04Your own editable landing page
Your restaurant's site with the menu connected and booking one click away. Your team updates it, without calling anyone.
05Your own newsletter
Your own list to announce the new menu or a special night. No paying for reach and no waiting for a social network to show you.
06Chatbot that answers and qualifies
It answers questions about hours, bookings, allergens and directions, at any hour and in several languages. What it can't handle, it hands off with the details already taken.
07Review reading
Your reviews sorted by topic: food, service, wait times, price, atmosphere. If thirty people wrote that they waited, all thirty quotes show up with their dates.
08The hours you pay for anyway
Which time slots are slow according to your sales, and what's three blocks away: an office shift, a gym letting out.
None of this is a platform of ours. It's built on tools that already exist, and it stays in your name with your own logins.
THE AUDIT
Questionnaire, a review by a person and the map of your restaurant.
- 1
We do the Audit
Free: a 15 to 25 minute questionnaire and a map of your operation, the same for all seven industries.
- 2
You fill out the questionnaire
15 to 25 minutes, guided. Questions about your restaurant.
- 3
Questions by chat, if you have any
Anything unclear, you ask on WhatsApp or Instagram, and we answer in writing what gets set up in your venue and in what order.
- 4
You keep the map
What's worth doing now, what comes later and what you don't need, with the reason for each point.
THE TICKET
What we look at, written the way it's written in the kitchen.
You come for the menu and while we're at it we look at all seven areas. If what's most worth fixing is something else, it shows up on the map and we tell you.
TABLE 1 · OPERATIONS
- SALES: Bookings, delivery, customers who come back and customers who never come back.
- OPERATIONS: What gets written down by hand every day, purchasing and shifts.
- DATA: Which time slots are slow according to your sales hour by hour, day by day.
- MARKETING: The menu online, the photos, social media and what people see when they look you up.
Fire first
TABLE 2 · GROWTH
- CUSTOMER SERVICE: Bookings and questions on WhatsApp in the middle of service.
- TEAM: What the team could do with tools they don't use today.
- SOFTWARE: Point of sale, bookings, spreadsheets and what isn't connected.
Fire next
Set, empty and already paid for. Everything that decides whether it fills up happened earlier.
FOUR COURSES
Four steps, always in this order.
Automating a messy process makes it faster, and it's still messy. That's why it gets sorted out first.
01We audit
We look at how the restaurant works today, area by area. Not impressions: data.
02We optimize
The process gets sorted out before it's automated. Automating something bad makes it faster, not better.
03We automate
Only what makes sense to automate in your restaurant, not what's trendy.
04We train
Your team ends up knowing how to run it. Otherwise, in three months nobody uses it.
THE CHECK
First we look. Then we decide.
THE AUDIT
- Guided questionnaire, 15 to 25 minutes
- All seven areas, plus what's specific to your industry
- A map of what's worth doing now and later
- The reason for each point, with your answer next to it
- A person reviews it before it reaches you
- Written proposal and online payment, no calls
48 h
Whatever it costs to put in place shows up on the map, with the scope of each item next to it.
Four in the afternoon. The bar is paid for anyway.
PREP LIST
What people usually ask before getting started.
I already have Instagram.
Instagram shows you to people who already follow you. This shows up when someone searches for a place to eat nearby and opens your menu from the search results.
I answer the reviews myself.
Good. This reads all four hundred together and tells you how many mention wait times, with the quote and date of each one.
Discounts kill my margins.
Agreed. The actions are aimed at a specific time slot and at what's three blocks away: an office shift, a gym letting out.
I already pay for a system.
This doesn't replace your point of sale or your booking system.
An ordinary Tuesday, full. That gets prepared too.
THE CHALKBOARD
Free: a 15 to 25 minute questionnaire and a map of your restaurant.
If there is nothing worth implementing, we tell you and the map is still yours. If you have questions about the map, write to us on WhatsApp or Instagram: the proposal arrives in writing and is paid online, no calls.