We decide what your restaurant should promote, build the campaign, put it in front of customers, track the response, and improve what works. You run the restaurant. We handle the marketing.
Apply For RCR →$1,500/month · 90-day initial commitment · One location · Limited full-service roster
Proof
Real restaurant owners talking about real customer and sales response.
“We have definitely seen an uptick in sales in the week after the review went live.”
Brad · Rossini's Pizza“We have definitely seen a lot of new faces. His followers definitely show up.”
Raelynn McLean · Local Cafe Owner“Many people have come to try my food, and my sales have increased.”
SaborXpress · Local Food BusinessWhat RCR Does
You tell us what is happening inside the restaurant. We turn that information into the next marketing move.
Slow Tuesday, new menu item, catering push, event, lunch traffic, seasonal opportunity or another business priority.
We decide what to push, create the angle and content, and put the campaign into the market.
We track the response, learn from what happened, and decide what to repeat, improve or push next.
The RCR System
Find the strongest restaurant opportunity.
Decide what to push and how to position it.
Build the campaign and get it in front of customers.
Measure the response and improve the next campaign.
What The Partnership Gives You
You are not buying random posts. You are hiring Eat Good Local to run the marketing process.
Monthly growth diagnosis, campaign direction and clear priorities based on what is happening in the business.
Done-for-you campaign creation and fresh restaurant creative so your team is not responsible for producing the marketing.
Restaurant-channel support, Eat Good Local amplification, up to $200/month in paid ad spend, and additional creator support when strategically appropriate.
We review business-response signals, learn from each campaign and determine what to do next.
Owner/team guidance, current creative assets and ongoing campaign support throughout the relationship.
Why 90 Days
One campaign can create attention. Ninety days gives us time to establish a baseline, learn from real customer response and improve what works.
Choose the first priority, launch the system and start collecting real response data.
Use the first month’s response to sharpen the next campaign and build repetition.
Put more weight behind the strongest opportunities and measure the business response.
Built To Reduce Risk
While your restaurant is an active full-service RCR client, Eat Good Local will not take on a directly competing restaurant in your primary category and agreed local market for the same full-service monthly system. Editorial coverage and one-time media work are not included in this restriction.
If you complete the full 90 days, fulfill the agreed responsibilities, provide the tracking information we need, and the campaigns produce no measurable improvement across the agreed performance targets, Eat Good Local will provide one additional 30-day strategy and content cycle at no service fee. Ad spend and third-party expenses remain the restaurant’s responsibility.
FAQ
Operationally stable restaurants with consistent food, service and hours, room to handle more customers, a decision-maker involved and a willingness to share enough business-response data for us to learn from the campaigns.
Social posting is part of the work, but RCR is a restaurant marketing campaign system built around strategy, content, promotion, tracking and repetition.
Because we need enough time to establish a baseline, run campaigns, learn from the response and improve.
No. Customer behavior and market conditions cannot be guaranteed. We do, however, stand behind the process with the performance commitment above.
Investment
One restaurant location · Done-for-you restaurant marketing system · Limited full-service roster
Takes about 2 minutes · No obligation
If your restaurant looks like a fit, you’ll be taken to the next page to book a 30-minute strategy call with Cory. We’ll review what is happening in the business, the strongest opportunities we see and whether RCR makes sense for your restaurant.