What's costing you money right now.
Phone rings during dinner rush — reservations, takeout orders, and catering inquiries all go to voicemail
$2,000+/mo in lost reservations and ordersCatering and private event inquiries come in but nobody follows up fast enough — they book elsewhere
$2,500+ per lost event bookingYour restaurant doesn't show up in "best [cuisine] near me" searches — the spot that opened last year does
$1,800/mo in organic walk-ins going to competitorsOnly get reviews when someone's upset — your 3.9 rating doesn't reflect how good the food actually is
New customers filter by 4.5+ and never see your listingNo real data on which menu items are profitable after food cost — promoting the wrong dishes
5-8% margin erosion from pushing low-margin platesStaffing decisions based on gut feel — overstaffed on Tuesdays, understaffed on Saturdays
$400+/week in wasted labor or lost service qualityEvery gap closed. Every opportunity captured.
Front Office handles the day-to-day — calls, leads, marketing, SEO, reviews, and follow-up. Click each to see how it works for restaurants specifically.
AI Voice Reception — Every Call Answered, Even at 7 PM
Saturday night, phone ringing off the hook. Your AI receptionist books reservations, answers menu questions, takes takeout orders, and captures catering inquiries — all while your staff focuses on the guests in front of them. Not a single call missed, even during the busiest service.
Front Office runs the operation. Gus.IQ runs the strategy.
While Front Office handles your calls, leads, marketing, and SEO — Gus.IQ connects to your financials, inventory, and operations data to answer the bigger questions. Your CMO, COO, and CRO in one AI advisor.
Your lobster bisque costs $8.40/serving at a $14 price (40% margin). Chicken sandwich costs $2.80 at $13 (78% margin). Three items have sub-30% margins — cutting or repricing them saves $2,100/month without losing a single cover.
Your rating dipped from 4.3 to 4.1 after two 2-star reviews this week. Response templates drafted for both. Review requests triggered to 15 recent happy guests to rebalance. Acting now prevents this from showing in search results.
Food cost jumped from 28% to 33% this week. Beef prices up 12%. Consider swapping the chicken special as your feature dish, or adjust the ribeye price by $3 to protect margins without shrinking portions.
Holiday catering searches in your area are up 180% vs last month. You have zero dedicated catering pages. I've drafted a catering landing page with your menu, pricing, and a booking form — review to publish before your competitors capture this demand.
Same business. RevGem running.
| BEFORE | WITH REVGEM | |
|---|---|---|
| Google Search Visibility | Page 2 for "[cuisine] near me" | Top 3 with 4.6 rating |
| Monthly Revenue | $68k | $92k (+35%) |
| Food Cost % | 33% (guesswork) | 28% (data-optimized) |
| Catering Conversion | 20% (slow follow-up) | 55% (instant AI response) |
| Google Reviews | 56 reviews | 310+ reviews |