This page is for restaurant owners: what the format struggles with and what we do about it. If you want the service itself, broken down step by step, that is Restaurant Marketing.
Restaurant marketing that fills tables starts on the floor: find the dead hours, engineer offers for those windows, build craving-led content, run radius ads and turn happy guests into ratings. Sahil Sheth builds and runs this system for restaurant brands across India.
Offers pointed exactly at the windows where your covers are weakest.
Food reels and photography planned around your bestsellers, not a generic calendar.
Zomato and Swiggy listings treated like storefronts: imagery, menu science, ratings.
A staff-run system that turns happy tables into public proof, week after week.
New locations opened with a funnel, pre-buzz and a retention plan, not a hoarding.
One monthly view: covers, orders, database and spend, in plain language.
Restaurants the crew markets and shoots. Open any one to see the full project on MK Studios.
Mini PunjabRestaurant, Mumbai
Spice LaundryRestaurant, Mumbai
Top in TownRestaurant, Mumbai
Facing EastRestaurant, Mumbai
Fir MilengeRestaurant, Mumbai
S&FRestaurant, Mumbai
A working range for mid-size brands is 3 to 6 percent of revenue, weighted toward whatever fills your weakest hours. Content, ads and events split depends on whether walk-ins, bookings or delivery drive your money.
Offer and ad changes show in 2 to 6 weeks. Ratings, database and content compounding take a quarter. Anyone promising a full turnaround in two weeks is selling reach, not covers.
My sweet spot is three plus locations or a serious plan to get there. Single outlets should start with the free audit and the self-serve tools, and I will say honestly whether a consultant is worth it yet.
Send me your Instagram or Google listing on WhatsApp. I'll tell you what I would fix first, no pitch, no deck.
WhatsApp Sahil