Web and marketing agency for restaurants in the Philippines
Web design, search and ads for restaurants in Metro Manila, Cebu, Davao and the rest of the country. A menu that opens fast on a phone, ordering on your own page with no cut off the top, and the map result hungry people actually tap.
You will always know who is working on your business.
The same people build your website, run your ads and reply to your messages, rather than a new freelancer every few months.
- 35
- specialists in the team
- 900+
- businesses served
- 4.9
- rating on Trustindex
900+ businesses grown in Denmark. Now working with businesses in Metro Manila, Cebu, Davao and across the Philippines.
A restaurant website that takes the order itself
Almost everyone here browses on a phone, 97.8 percent, often on prepaid data outside wifi. So the menu is built as real pages rather than a PDF: it opens in under a second and costs your guest almost nothing in data. Half the agency sites in this market take over two seconds. On a phone in a jeepney, that is the decision.
Ordering runs on your own page as well as on the apps, so a guest who already knows you has somewhere to go that costs you nothing per order.
- A mobile menu that opens in under a second, updated by you in under a minute
- Table booking and pickup or delivery ordering on your own domain
- GCash, Maya, card or cash on delivery, whichever fits how you run
- Address, hours and the order button reachable in one tap
- Built light, because 97.8 percent of your guests arrive on a phone
Google Ads, Meta and SEO that fill the quiet shifts
When somebody decides where to eat, they start on Google. The searches look like restaurant near me, best restaurant in Cebu, or a dish plus a district. We work your Google Business Profile, your reviews and your pages so you show up among the three places on the map, because most people never scroll past those three. We will not promise you a position. Nobody honest can.
Facebook does the other half here, and Messenger does more of it than any form ever will. Most Filipino guests would rather ask than fill in a field, so Messenger sits beside the booking rather than behind it.
- Google Business Profile managed, with photos, hours and answered questions
- Local search work aimed at the map result diners actually tap
- Google Ads run only on the shifts you need to fill, budget set in pesos
- Facebook and Messenger handled as a booking channel, not as a posting schedule
- A named specialist you keep, not a new account manager every quarter
The platforms are built to keep the customer.
Delivery apps are very good at finding new people and not built to hand them back. That is their business model working as designed, and it means the guests who already love your food keep arriving through a channel that charges for the introduction.
The commission is charged on every order
On the total, not on the margin, and on the regular as well as the stranger. Across a year it is a number worth seeing on paper next to what a direct channel would cost.
The customer is theirs, not yours
No number, no email, no way to tell anyone about a new dish. The platform sits between you and the person who just ate your food.
There is nowhere for a regular to go
Somebody who has ordered nine times has no cheaper door to knock on, because there is not one yet. Give them one and most of them will use it.
A menu that sells, and an order that finishes.
Not a brochure with a PDF menu. A site a hungry person can use one handed, on mobile data, at eleven at night.
A menu built for a phone, not a printer.
Most restaurant menus online are a PDF of the printed one. On a phone that means pinching, zooming and giving up. Yours is built as pages, so it loads instantly and reads at a glance.
- Dishes grouped the way people order, not the way the kitchen files them
- Prices, portions and what is in it, stated plainly
- Photos on the dishes that need them, nothing on the ones that do not
- Changed by you in a minute when a supplier lets you down
Booking and ordering that work at midnight.
The decision to eat somewhere happens late and fast. If it needs a Messenger reply from someone who is asleep, you lose it to whoever answered.
- Table booking connected to how you actually run the floor
- Ordering for pickup or your own delivery, with no commission on top
- Card, GCash or Maya where you want it, cash on delivery where you do not
- Automatic confirmation, so nobody has to type the same reply again
Fast enough to survive a weak signal.
A gallery that stalls sends a hungry person back to the app they came from. Speed is not a technical detail here, it is the whole conversion.
- Images sized for mobile data, not for a desktop monitor
- Address, hours and the order button reachable in one tap
- Messenger and Viber beside the order form, not instead of it
- Tested on a real phone before it goes live, not just in a browser
This is what changes for a restaurant.
Three things a hungry visitor notices in the first few seconds, and one thing Google notices. These are illustrations, not screenshots of a client account.
Generic Builders
Competitor Carpentry
Your business
Illustration. Not a client result.
In the map results when somebody nearby is hungry.
Google shows three restaurants on the map. Most people never scroll past them. For a restaurant that block is worth more than any other position on the page.
Google Business Profile
Your business · Metro Manila
0%
optimised
Categories
needs attention
Photos
needs attention
Hours
needs attention
Post this week
needs attention
Reviews this month
needs attention
Illustration. Not a client result.
A profile that looks open and busy.
Photos, the menu link, current hours and answered questions. A restaurant with an empty profile reads as closed, whatever the website says.
First contentful paint, mobile · 4G
Fast enough to survive mobile data.
Your guest is on a phone, often outside wifi. A menu that takes six seconds to appear is a menu nobody reads.
Everything the site needs to actually bring orders.
The site is the foundation, but on its own it does not fill tables. These are the pieces we run alongside it.
Web development
The site the ordering happens on. Fast on mobile data, built so a guest can finish rather than enquire.
SEO
Being one of the three restaurants on the map when somebody nearby searches for what you serve.
Google Ads
Top of the results on the nights the tables are empty, paused on the nights they are not.
Social media
Facebook and Instagram run as a booking channel, not as a place to post photos and hope.
Photo and video
Food shot so it sells the dish. The same plate photographed badly gets scrolled past.
Analytics
Every order and reservation traced back to where it came from, so the budget follows the result.
Live in 4 to 6 weeks.
A restaurant cannot close while the website is rebuilt, so we sequence it to keep your current orders running the whole way through.
The conversation
We go through the menu, the busy nights, the quiet ones, and how much of your revenue currently arrives through a delivery app. No jargon.
45 minutesMenu and words
We structure the menu for a phone screen and write the pages, so a hungry reader can decide in seconds rather than pinch and zoom a PDF.
5 to 7 daysBuilding it
Design, build, ordering and reservations connected, then tested on a real phone on mobile data before anything goes live.
3 to 4 weeksLive and measured
The site goes live, the Google profile is cleaned up, and we watch where the first direct orders come from.
Live and measuredWe work on covers and orders, not on impressions.
No commission on what you sell
You pay us for the work, not a percentage of every plate. What a guest spends on your own page stays yours in full.
Built for a phone on mobile data
Your guest is deciding on a phone, often on a limited plan, often outside wifi. We build for that connection, not for the office broadband we work on.
Messenger stays part of the plan
We do not try to move your guests off the channel they already use. We add the path that works when nobody is free to reply.
Reviews handled, not hoped for
A request after a visit, and a professional reply to every review including the difficult ones. Diners read the replies more closely than the reviews.
Everything stays in your name
The domain, the site, the Google profile and the ad accounts belong to you. You can revoke our access on any day without asking us first.
Proven where marketing is expensive
More than 900 businesses grown by our Danish parent company, in a market where clicks cost more and every rival already has a good website. We are new to the Philippines and open about it.
What owners ask before deciding.
Last reviewed: August 2026
The questions restaurant owners put to us first. If yours is not here, bring it to the call.
What to look at next
The same argument, told for a different kind of business, and the two service pages this page draws on.
Running a coffee shop instead?
A cafe lives on the person who comes back on Thursday, not on the one who books a table for eight. Same city, same platforms, different job. Different page.
Read moreHow we do web design
The technical side, the process and what is included, across every industry we work with. This page is the restaurant version of it.
Read moreHow we do local search
Getting into the three results Google puts on the map. That block decides more orders for a restaurant than any other position on the page.
Read moreYou get these people, by name.
Christian Barnbaek, Client Director, runs the account. Mikkel Friis, Head of Marketing, sets the plan. Nicklas Dyrmose, SEO Specialist, works your map position. Elvir Sejfulai, Head of Development, builds the site. The same four next quarter, and the quarter after that.
