The goal in the first 90 days is to grow each of your locations by 10 to 20%. We get you fully set up on the system, run your initial campaigns, and get your restaurant its first measurable lift in revenue. From there, we use the data collected in those first 90 days to build on what’s working and become a long-term partner in scaling your locations.

Yes. The type of restaurant you run and where you’re starting from both affect the timeline. Some locations see big numbers right out of the gate. Others take a bit longer to build. Either way, we’ll be upfront with you about realistic expectations from day one and work with you as a partner until we get there.

Most restaurants are already busy on Friday and Saturday nights. The real problem is what happens the rest of the week. A big part of the strategy we build for you is specifically designed to drive customers through the door during non-peak times, when you need the business the most.

You’ll be able to see where your customers are coming from, which ones are new versus repeat, and who your highest-spending customers are. From there, your Account Manager uses that data to build and run campaigns targeting those specific people, whether that’s driving reservations, online ordering, catering, or getting lapsed customers back through the door. Everything is available 24/7 to you and your entire team so everyone always knows exactly what’s working.

Most restaurant owners come to Dineline after getting burned by a marketing company that couldn’t show them what their money actually did. Impressions, clicks, reach — none of that tells you whether a customer walked through your door and spent money. Dineline does.

By combining a dedicated strategy team, done-for-you campaign management, and the Dishio platform, every campaign ties back to a real guest spending real money at your restaurant. You always know exactly what’s working.

Dineline works exclusively with brick and mortar restaurant locations. The minimum entry point is one location doing $500K a year in revenue. We work with restaurant groups and franchises of all sizes, though we specialize in operators running 50 locations or under. If you’re a single-location independent or a growing group inside that range, this is built for you.