You know your kitchen is better than the place down the street. Your regulars know it. The problem is that the family deciding where to eat tonight has never tasted either one — they're looking at two numbers on a phone, and yours is the lower one.
That is not a food problem. It is an arithmetic problem, and it is fixable in twelve months. Half our fee isn't due until you can see it on your own phone.
So is anybody who tells you yes.
Buying reviews used to work. It stopped working, and now it actively backfires. Google removed 292 million policy-violating reviews last year and restricted 782,000 accounts. In March 2026 it tightened the rules again and began clearing violations at scale.
Bought reviews don't get trimmed a few at a time. They're purchased in batches, they carry the same fingerprints, and they get deleted in batches. Worse — once a profile carries a violation history, Google filters the legitimate reviews it earns afterward too. You don't just lose what you paid for. You damage the profile's ability to earn honest reviews for years.
The FTC's Consumer Reviews and Testimonials Rule has been in force since October 2024, carrying civil penalties of up to $53,088 per violation, with no small-business exemption. In December 2025 the Commission sent warning letters over exactly this conduct.
We will never buy, write, incentivize or import a single review for you. If that's what you're shopping for, save yourself the phone call.
Three boxes. If you tick all three, you are exactly why we built this.
You have a real customer base and a real list of emails or phone numbers — even if it's sitting untouched in a spreadsheet or your ordering platform. That list is the single biggest asset in this whole system, and almost nobody uses it.
Enough history to prove people like the food, not so many that the arithmetic takes years to move. This is the window where twelve months of real work changes your position in the market instead of nudging it.
Which means roughly one in three people comparing you to the place down the street removes you from the running before reading a single word about your food.
Most restaurant owners aren't losing because they got lazy or the food slipped. They're losing because the scoreboard everybody reads was written by the wrong people.
Think about who actually goes home, opens Google, and types out a review nobody asked them for. A few of them loved it. Far more of them are irritated about a wait, a wrong order, a parking spot. That self-selected group has been writing your rating for years.
Your rating reflects your worst nights, not your average one.They're not comparing your menu to theirs. They're looking at two numbers side by side on a phone, in about four seconds, deciding where to spend $80 on a Friday. You lose that comparison before anybody tastes anything.
You're being filtered out before the food is ever a factor.Every guide says "just ask your customers for reviews." You're covering a shift, chasing a delivery driver, dealing with a walk-in that died. Asking 200 people a week for a favor is not a task you were ever going to get to, and pretending otherwise is why nothing has changed.
The advice isn't wrong. It's just not something an owner can actually execute.You've seen the place. You know what comes out of that kitchen. And they've got three times your reviews, because someone on their floor asks every single shift — or because somebody bought them, which is a different problem we'll get to.
The best restaurant doesn't win. The most-reviewed one does.Your existing reviews are an anchor, and the anchor grows. A year from now the same climb takes more reviews than it does today, while the place down the street compounds their lead. This is the cheapest this problem will ever be to fix.
Waiting doesn't hold the line. It moves the finish line further away.That's not a quality problem. It's a visibility problem. And it's fixable.
Harvard Business School studied independent restaurants and found a one-star rating increase drives a 5–9% revenue increase. Move the sliders to your numbers. We'll run the real version for your restaurant on the call.
Covers means people served per week, dine-in plus takeout and delivery.
Estimates based on published research and the numbers you entered. Actual results depend on your market, your competition and where your rating sits today. We run the real arithmetic on the call.
Signature to proof in a month. Your total time commitment is about three hours, almost all of it in the first two weeks.
Kickoff call, logins handed over, your customer list cleaned and warmed. Wave one goes out by day three — it needs nothing printed and nothing installed.
Every negative review answered inside 24 hours with a real offer to make it right. Profile rebuilt. Signage designed and sent to print at our cost.
Your signage box arrives, numbered to a placement map. One recorded 15-minute video training for your staff. Twenty minutes to put everything out.
POS follow-up automated permanently. On day 30 you open Google Maps yourself and read the two numbers we committed to in writing.
Six engines. Built in 30 days, running for years, and every one of them stays yours.
We read every review you already have and answer every negative one within 24 hours, with a genuine offer to fix it. Unhappy customers revise and delete their reviews far more often than owners expect — and recovering an old one-star moves your rating faster than a new five-star does, at zero acquisition cost.
We clean and warm your existing list, then run a short sequence written in your voice — an honest ask from a family business, sent in paced waves so the growth reads as exactly what it is. Biggest single lever in the program, and it's live in the first three days.
Table tents, check-presenter cards, to-go bag stickers, delivery inserts, a counter display and a front-door banner — each carrying its own tracked QR code, so we know which placement actually produces and which is decoration. Designed, printed and shipped to your door.
You don't have time to ask. Your servers do — it takes four seconds. One scripted line at check-drop, English and Spanish, on a card at every station, taught in a single recorded training that keeps working on every hire you make next year.
Three photos of finished dishes a day, shot by whoever plated them, into a shared folder we publish from weekly. Google's own data puts profiles with 100+ photos at 520% more calls and more than ten times the website clicks. Ninety seconds a shift, about a thousand images a year.
Your POS and online ordering wired to send one invitation a few hours after every visit and every delivery — permanently. This is the part still producing reviews in month 30, long after we've been paid.
Here's the part most agencies won't tell you. Your existing reviews are an anchor — every new one has to out-vote them. If you're sitting at 4.0 with a couple hundred reviews, nobody on earth gets you to 4.7 inside a year. It would take thousands of perfect reviews. Anyone promising that number is either lying to you or planning to buy them.
What twelve months of real work does instead, for a typical restaurant starting near 4.0:
| Milestone | New reviews | Rating | What it means |
|---|---|---|---|
| Day 30 | +40 | 4.1★ | Visibly moving for the first time |
| Day 90 | +150 | 4.3★ | Out of the danger zone |
| Day 365 | +400 | 4.5★ | Past the line a third of searchers filter on |
Your numbers depend on your covers, your list size and where your rating sits today. We run the real arithmetic for your restaurant on the call, and the number we commit to goes in the contract.
A Google ad stops working the day you stop paying. A review works every day for the rest of the restaurant's life.
We won't promise you every review sticks forever. Nobody honest can. Google's filter is automated, runs continuously, and re-scores reviews that published months or years ago. It doesn't evaluate whether a review is true — it scores signals. Real reviews from real customers get swept up constantly.
A purchased review fails every signal at once: an account created that week, no location history anywhere near your building, generic text, arriving in a burst with a dozen identical siblings. That's why those profiles don't get trimmed. They get emptied.
A review from someone whose phone was physically in your dining room, who names the dish they ordered, arriving on an ordinary Tuesday among others spread across weeks, looks like what it is. Protecting that survival rate is a design decision, and it's most of what you're paying us for.
Half up front. Half only when you can see it on your own phone.
Startup — spent before you see a result. Software, printing, shipping and the full 30-day build:
Due on day 30, when you open your own Google listing and see the review count and star rating we committed to in writing.
If both numbers are there, it's due. If they aren't, you owe nothing on day 30 — we keep working at no additional cost, and it only comes due the day both numbers finally appear.
The date moves. The price never does.
Everything stays in your name — the accounts, the artwork files, the automations, the customer list. The whole program runs remotely by video call, email and mail, so you're never waiting on somebody to drive out to you.
We've had this conversation with a lot of owners. These are the things they say out loud, and the straight answers.
Then run the calculator above. If half a star is worth $25,000 a year to your restaurant and you're paying us a fraction of that once, the question isn't whether you can afford it — it's what the last twelve months of not doing it already cost you. And half our fee isn't due until you can see the result.
Almost everyone we talk to has. That's exactly why the second half of our fee is tied to two numbers you read yourself, in public, on a platform neither of us controls. You don't log into a dashboard we built and take our word for it. You open Google Maps on your own phone.
About three hours total, nearly all of it in the first month — one call, one approval, one short video training, twenty minutes putting out signage. After that it's three dish photos a day from your kitchen. If it took more than that, you wouldn't do it and we both know it.
You can, and a few owners pull it off. Most don't, because it isn't the asking that's hard — it's the system underneath. The pacing that keeps Google from filtering you, the response protocol, the tracking that tells you which table tent actually works. Without that you get a burst of reviews that disappear in a month.
Some will. That happens to every business on Google, honest or not — and we'd rather tell you that up front than pretend otherwise. What we control is the ratio, and the whole system is designed around it. See section 07.
Then you don't pay the second half. Not on day 30, not later — not until both numbers are actually on your listing. We keep working at no additional cost until they are. The date moves. The price never does.
Every month you sit at your current rating, a few more reviews land on the pile you have to out-vote. The same climb costs more reviews next year than it does today.
The place beating you isn't standing still. Whatever gap exists now is the smallest it will be. Twelve months from now you're not closing the same distance.
Three quarters of people only read reviews from the last three months. A quiet year doesn't preserve your position — it hands the recent-reviews window entirely to somebody else.
The first thirty days of every build is hands-on work. We only run a few at a time, and we won't take two restaurants competing for the same customers in the same town.
If the review count and star rating we put in writing aren't on your public Google listing on day 30, you don't owe the second half — and we keep running the program at no additional cost until they are.
We'd rather work an extra month for free than take money for something that didn't happen. That's the whole guarantee. There's no fine print under it.
No, and that's the point. Asking customers for reviews is explicitly allowed. Paying for them, offering anything in exchange for one, asking for a specific star rating, telling customers what to write, or routing unhappy people to a private form instead of Google — all prohibited, and all things we don't do. Every review this system produces will survive an audit, because every one is a real customer describing a real meal.
About three hours, nearly all in the first month. One kickoff call, one short approval on the signage designs, one fifteen-minute video training with your staff, and twenty minutes unboxing and placing the signage when it lands. After that the only standing ask is three dish photos a day from your kitchen — roughly ninety seconds a shift.
Then the in-store engines carry more of the load and the ramp is slower — and we'll tell you that honestly on the call instead of quoting a number we can't hit. If you take online orders through any platform, you have more of a list than you think, and part of the build is helping you start capturing one properly.
We monitor and report on all of them, and we do the profile work, photos and responses that improve them. But we never solicit reviews on Yelp — Yelp's filter actively suppresses reviews it detects as prompted, so asking there hurts you. Google is where the map pack lives and where the overwhelming majority of the value sits, so that's where the asking goes.
The automation keeps running and the signage keeps working, because you own all of it. Plenty of owners keep us on for responses, reporting and expansion — but nothing in the agreement requires it and there's no automatic renewal.
Because half our fee is riding on it, and because it's verifiable by you, in public, on a platform neither of us controls. You don't log into a dashboard we built. You open Google Maps on your own phone and read two numbers.
We'll pull your review count, your rating and the two or three places nearest you that are beating you — then run the arithmetic before we call you back. No pitch deck, no discovery sequence. If it isn't worth doing, we'll tell you that instead.