More repeat orders
Your customers come back without you lifting a finger
Someone ordered from you once, they liked it, and they don't come back. Not because they found better, but because they forgot. Follow-ups fix exactly that problem, and nothing else.
The cheapest customer is the one you already have
Finding a new one costs money: advertising, a commission, time. Bringing back someone who already ordered and still remembers your food takes a reminder at the right moment. Same sale, without the acquisition cost.
It's also the part of the work no restaurant owner has time to do by hand. Nobody is writing to eighty customers on a Tuesday afternoon.
What we send, and when
A short sequence, triggered by what the customer did, not by the calendar.
- After the first order: a thank-you, and the chance to leave a review while the meal is still fresh in mind.
- When they don't come back: one offer, just one, on something close to what they ordered.
- When they do come back: suggestions based on their own orders, not on your highest-margin dish.
- At the moments that matter: Valentine's Day, Mother's Day, the holidays. Those are the nights a restaurant fills up or sits empty.
The law comes before everything else
Sending commercial email in Canada isn't a free-for-all: the anti-spam legislation governs who you may write to, what the message must contain, and how fast you must stop when someone unsubscribes. The fines are not symbolic.
- Consent first. We write to people who ordered from you and agreed to hear from you. No purchased lists, ever.
- Your restaurant identified, with a real address and a real contact in every message.
- An unsubscribe that works, in one click, handled immediately.
It isn't only a legal question. A restaurant that sends three emails a week gets blocked by its best customers, and nobody can undo that.
How we know it's working
Open rate is the most quoted measure and the least useful: an email opened that brings nobody in earned nothing. We look at two things, and both are counted in dollars.
- How many customers ordered again within thirty days of a follow-up, compared with those who didn't get one.
- The share of your orders coming from a customer you already know. That's the number that climbs when the machinery works, and the one that says you depend less on the apps.
Both numbers live in your own orders, not in a supplier's dashboard. You can check them yourself, and that's on purpose.
What we don't send
- No weekly newsletter nobody asked for.
- No permanent discount: a customer who only buys on promotion costs more than they bring in.
- No message to someone who ordered yesterday.
Questions about follow-ups
Where do the addresses come from?
From your own online orders, with the customer's consent. That's why the two pieces go together: without direct ordering there's no list, and without a list there are no follow-ups.
Do I have to write the messages?
No. We write them with you once, in your voice, and they run on their own after that. You can change one when your menu changes.
Does it work by text message too?
Texts get read more and forgiven far less. The same consent rules apply, stricter in practice: we start with email.
How many customers ordered exactly once?
That's the question we look at together in thirty minutes. The answer surprises almost everyone.