Restaurants
Keep your restaurant's menu, kitchen hours and booking links true on Google Maps
Guests pick a restaurant on the map by the menu and its prices, the hours the kitchen serves and whether they can book a table. Your manager keeps the menu, the hours and the booking links in line with what you actually serve, publishes your news and answers reviews in the tone you agree. Every edit is recorded before it goes live.
One location from €75 a month
Discuss my profileThe request is free and creates no obligation; a manager replies within one business day.
Menu, kitchen hours, booking links, then reviews about harm
The menu and the hours come first, then the links. A review about harm reaches you ahead of everything else, and every change is logged as a row you can read.
- 1
Choose one menu source and follow it
A restaurant often has several menus: one on its site, a PDF and the one on the profile. You say which is the source and who updates it, and the manager brings the profile in line with it dish by dish. Google can find several menu sources for a business, and the owner picks the preferred one.
- 2
Separate kitchen hours from opening hours
Where the kitchen stops taking orders before the bar closes, one line of hours is wrong for part of the evening. You confirm the last order time for each day, and the kitchen, the bar, delivery and brunch get their own lines where Google offers those hour types for your category. Each change is logged with the old value, the new one and who approved it.
- 3
Open every booking and ordering link
Each link is opened until a real booking or order form appears. You name the service you use now and since when; that one stays, the others come off, and each removal is logged. A link placed by one of Google's booking partners is removed through that partner.
- 4
Send reviews about harm to you first
A review describing illness, an allergic reaction, a foreign object or an injured guest skips the reply queue and reaches you before anything is drafted. You decide the wording and whether a lawyer sees it, and the log records when it arrived, when it reached you and who approved the reply.
Send the menu link and the last order time
Send the link to the menu you serve this week and the last order time for each night of the week. The manager sets them against the public profile, lists every line that disagrees and says which package fits. A photo of the current card helps but is not needed to start.
Discuss my profileHow guests choose a restaurant on the map
Guests compare a shortlist on the map. The profile has to show what is on the menu and at what price, whether the kitchen is still serving and whether a table can be booked.
- One clear photo of each dish guests order most decides more than a gallery of the room. A photo of the printed menu sits in the profile's Menu tab, beside the dishes and prices entered there.
- The menu decides the rest: a main course in the guest's price range, and something the vegetarian in the group can eat.
- Kitchen hours matter more than opening hours. Someone arriving at ten wants to know the kitchen is still serving.
- The booking button is used at the moment of decision. If it opens a reservation system the restaurant no longer uses, the guest books somewhere else.
- Allergen and dietary information is read by the person in the group who cannot eat everything, and that person often picks the venue for everyone.
Where a restaurant profile drifts away from the kitchen
The menu changes in the kitchen, and the profile does not follow by itself.
- Prices change with suppliers, and the menu in the profile keeps the old price until someone updates it.
- The kitchen closes before the room, but the profile shows one schedule, so a guest arrives for dinner and can only order drinks.
- Delivery platforms and reservation systems add their own links to the profile, sometimes after the restaurant has ended the contract.
- A seasonal menu replaces half the dishes while the profile still shows dishes that were taken off in spring.
- A guest's photo can be picked as the profile's cover photo, including a photo of a dish from an old menu.
- A suggested edit changes the category, for example from Italian restaurant to pizzeria, and the searches the venue appears in change with it.
The fields a venue with a kitchen has and others do not
Google offers extra fields for places that serve food. Each one helps only if it is filled completely and kept current.
- Primary category by cuisine: a pizzeria, a trattoria and a wine bar appear in different searches, even in one building.
- The menu: sections, dishes and prices entered in the profile, or a link to the menu you serve this week.
- Additional hours on separate lines where Google offers them for your category: kitchen, bar, delivery, weekend brunch.
- Special hours for days the restaurant works differently: a private event, a stock take, the week the terrace opens.
- Booking and ordering links only to the providers the restaurant uses, each checked by opening it.
- Dietary and accessibility attributes, such as vegan, gluten free or a step-free entrance, set only where Google offers them and the venue really offers them.
- Answers to what guests keep asking, about high chairs, a table for twelve, corkage or parking, written into the description and the posts.
The monthly menu and link check
Once a month the manager compares the profile with the current menu you send and lists what no longer matches.
- Each dish and price in the profile is compared with your menu, and each difference becomes a line you approve.
- Opening hours are checked against the sign, kitchen hours against the real last order time.
- Every link on the profile is opened. One that leads to a dead booking form or a platform you have left is removed.
- Your new photos replace your own older photos of dishes you no longer serve. A guest's photo of a dish the kitchen no longer makes can only be reported to Google.
- Anything Google or someone else changed since the last check is shown with the earlier value and waits for your word.
- The report includes the comparison list, so the chef can see what the profile said about the menu this month.
Settings a restaurant profile has for the menu, the table and the evening
Each item is something Google lets a restaurant do in the profile, and why it counts when the card changes with the season. The kitchen confirms, then the manager edits.
- 1
Give the tasting dinner an Event post and the set lunch an Offer post
An Event post needs a title, start and end dates and times; with no times Google shows it as lasting the whole day, so a dinner that runs from seven to ten says so. A set lunch fits the Offer type, which asks for a title, dates and a time, so the last day of the lunch is entered with it. Google archives a post after six months unless it has a date range, so each one carries its dates.
Google's help on this: Create & manage posts on your Business Profile
- 2
Change the menu two days before the new card starts
Dishes go into the menu editor in sections such as starters, mains and desserts, each with a description and a price. Google says an edit may need a day or two to appear on Maps and Search, so the autumn card is entered before the Thursday it starts, not on it.
Google's help on this: About the menu editor
- 3
Replace a guest's photo of an old menu with your own
Customers can add a menu photo, and one that shows a card you stopped using misleads the next guest. Google's advice is to flag an obsolete or inaccurate customer menu photo for removal and to upload an accurate one yourself, under Photos of menu in the menu editor. The manager does both and logs the dates.
Google's help on this: About the menu editor
- 4
Treat the waitlist button as part of the reservation contract
Booking through a provider is set up under Bookings, and the waitlist is a feature for restaurants that works only through a third-party Reserve with Google provider. The Join waitlist button comes off only when it is unregistered with that provider, so ending a reservation system means asking the provider, not editing the profile. Providers may charge for bookings made through Google, so the contract is read first.
Google's help on this: Set up bookings through a provider
- 5
Judge wheelchair-accessible seating by the main dining area
Google's test for the seating attribute is that the main area has no steps or stairs and enough room to reach and sit at a table; tables at standing height mean No. A raised bar area does not decide it. The entrance has its own test: a one meter width and no steps, or a ramp. Visitors can fill in some attributes, too, so the manager rereads the group each month.
Google's help on this: Manage your business attributes
Reviews about food, and the ones a manager must not touch
A complaint about a dish is a complaint about someone's evening, and a form-letter reply makes it worse. Your manager writes in the tone you agreed, and a reply to a complaint goes out once you approve the wording.
- A review of a tasting menu or of the dish of the day is answered with the course the guest named, in the tone agreed at the start. The server's or the chef's name appears only if the guest used it.
- A complaint about a cold dish or a long wait between courses gets a short apology without excuses, drafted by the manager and read by you before it goes out.
- When the same dish is criticized again and again in a month, it goes to the kitchen through the report instead of getting separate apologies.
- A review that clearly describes a different venue is reported to Google. A missing booking alone does not prove a review is fake, because many guests walk in without one.
- A cold delivery is blamed on the restaurant even when the courier works for someone else. Reviews are sorted by topic, the room, the kitchen or delivery, and the report shows where the complaints are.
Where a human has to step in
- For food poisoning, an allergic reaction, a foreign object in a dish or an injury in the room, the manager does not draft a reply. The review goes to you first, you decide the wording, with your lawyer if you want, and the manager publishes only what you approve.
Replies in your tone while the kitchen is busy
Praise gets an answer that names the dish the guest mentioned. Apologies are drafted for you to read first, and a dish that keeps drawing complaints goes to the kitchen in the monthly report.
What a restaurant genuinely has worth publishing
A restaurant has news every month: the menu changes, the terrace opens, there is a band on Saturday. How many posts go out depends on your package, and the manager writes them from what you send.
- A new seasonal menu, with your own photo of the dish and the start date.
- Evenings worth booking for: a guest chef, a tasting, a dinner with a producer, with the time and how to reserve.
- Changes to the schedule: a private event, a closure for refit, the first evening on the terrace.
- Weekday lunch and set menus with the conditions written out: which days, which hours, what is included, until when.
Venues that share a name but not a menu
One location
One restaurant needs someone who notices in March that the profile still shows the winter menu and the Christmas hours, and fixes it before Friday. Start covers that regular check; Business adds more posts for a menu that changes every season.
A network
In a group, every restaurant has its own hours, menu, booking link and reviews on the map, and the menus can differ from address to address. The reply tone and the post calendar are shared, each restaurant is billed separately, and the main restaurant can be on a larger package than the wine bar down the road.
What only the kitchen can tell the profile
What you confirm
- The facts from the kitchen: this week's menu and prices, the last order time, the booking system you use, and photos of dishes you are proud of.
A first month in a restaurant, from the old card to the current one
an example of the process, not a client result-
Week 1
The restaurant adds the manager to its profile with manager access and stays the owner. The manager records everything the profile shows now: dishes and prices, opening hours, the last order time, links, open reviews. Routine fields such as hours and categories are corrected once you confirm the new value, and a note you send counts as that confirmation; anything published in the restaurant's name or about a sensitive review waits for your word.
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Week 2
The first edits: the menu brought in line with the one you serve, kitchen hours separated from opening hours, dead booking links removed, photos replaced. Anything Google had changed is shown next to its earlier value.
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Week 3
Waiting reviews are answered within the package, the first post goes out from your materials, and comments about dishes go into a note for the kitchen.
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Week 4
The report comes with the comparison list: which dishes and prices matched the card and which did not, whether the last order time agrees with the kitchen hours shown, which links were opened and kept, what was published and answered, and what to settle before the next menu change. On Business the content plan for next month is attached.
An example of a first month for a restaurant whose menu has moved on since anyone last opened the profile. It describes no real venue and promises nothing; yours depends on the package and on what the profile shows today.
Six things to look at in the profile after tonight's service
- Open the attribute groups your category offers and count the blanks: a terrace, a vegan main or step free access the venue really has and nobody ticked.
- Look at the head of the gallery. If none of the first photos are yours from the last three months, guests are showing dishes the kitchen no longer sends out.
- Find the pin in the map view and walk it in your head: does it land on the door guests use, and is there a photo of that door and of the way in to parking?
- Check what was switched on for a season and never switched off: a terrace attribute, summer photographs and posts still standing in January with no end date.
- If photos you uploaded quietly vanished within days, look at what was on them: text laid over the image or promo prices can run against Google's rules on promotional content.
- In the ordering block, name each provider and find its contract; then open the coming holidays and look for the movable dates with no special hours set.
After service, nobody wants to audit a profile
Send the link. The manager goes through all six points, refreshes photos, attributes and seasonal settings from what you send, and asks you only about the menu and the hours.
What the profile cannot say for the kitchen
- Prices and allergen information come from the kitchen. The manager enters what the menu says, invents no substitutions and does not keep a removed dish online to make the profile look fuller.
- A booking link is only as good as the system behind it. If the provider fails or drops the venue, the next check shows it, and choosing another provider is your decision.
Google's own help for this kind of business
Each link opens an article of Google Business Profile Help, in this page's language where Google offers one. The line under it says why it matters here.
- About the menu editor
The menu editor holds the dishes, prices and menu photos, and the article explains how a preferred menu source is chosen.
- Set up bookings through a provider
Reservations and the waitlist run through providers, and this article says who removes what.
- Manage your local business links
Menu, ordering and booking links each have a place and a preferred link, and third-party links come off through their provider.
- How to set More hours
Delivery and takeout hours are More hours, set inside the opening hours.
- Create & manage posts on your Business Profile
Events and offers need dates, and the article lists what each post type requires.
- Manage your business attributes
It spells out Google's tests for accessibility attributes, which a restaurant with steps or a raised bar has to apply honestly.
- Guidelines for representing your business on Google
The guidelines cover names, shared kitchens and delivery-only brands, and say that unneeded details in a name can lead to suspension.
What is the same for every industry
The industry page above is about what changes from one business to the next. The part below is the same for a restaurant and a dental practice alike: the packages, the split of duties and the rules Google sets. It applies to the Google Business Profile, the listing many still call Google My Business.
How the packages work here
Each location we service is on one of three packages. The package sets how many posts and review replies a month are included, how the profile details are updated, and whether the monthly optimization, the catalog of goods and services and the advertising are included. Prices are on the pricing page. See the prices Everything the team handles
Start
Profile upkeep
€75 per Google location per month · without VAT
- 4 posts or offers a month
- Up to 50 review replies a month
- 3 requests to update the profile details
- Photo updates
- Review QR code
- Basic monthly report
- Manager's first reply: up to 2 business days
Business
Profile development
€149 per Google location per month · without VAT
- 24 posts or offers a month
- Up to 200 review replies a month
- Regular updates to the profile details
- Monthly optimization and SEO of the profile
- Goods and services added gradually
- Content plan and competitor analysis
- Extended monthly report
- Quarterly consultation
- Manager's first reply: up to 1 business day
Pro
Profile development and advertising
€249 per Google location per month · without VAT
- Everything in Business
- 24 posts or offers and up to 200 review replies a month
- Initial setup and launch of Google Ads
- Ad copy and images prepared
- Advertising in one language
- Campaigns run and optimized every month
- Extended report with the advertising work and plan
- Manager's first reply: up to 1 business day
The manager proposes, you approve
The manager drafts every change, post and reply from your materials. Nothing is published, restored or billed without your yes; a flagged edit or a package switch waits for you.
Who does what, in every industry
What the manager does
- Checks the profile regularly and keeps a written record of the agreed data.
- Prepares the updates to the profile details, the posts and the offers from your materials and the agreed plan.
- Replies to reviews within the monthly limit, in the tone you set once at the start, and hands anything sensitive back to you the same day.
- Writes the monthly report and puts recommendations into the dashboard chat instead of acting on them alone.
What you confirm
- The facts only you know: current hours, prices, services, photos, who is on the team this month.
- The tone of replies, set once at the start, and the wording of anything escalated to you.
- The yes before a value someone else changed is restored and before a location moves between packages; nothing is charged without it.
What works the same way in every industry
- Ownership and access: the profile stays the property of the business. The manager works from the business's own account with manager rights, and the first step of the first month is confirming who owns the profile and who else still has access.
- Suspension: if Google suspends a profile, the manager looks for the likely cause, corrects the data to match the paperwork the business holds and files the request to reinstate. This is part of every package. Timing and the decision stay with Google.
- Duplicates: a second profile at the same address, or an old one left after a move, is reported to Google with the evidence. What stays and what merges is agreed with you before anything is sent.
- Measuring: when you agree to it, the website link in the profile gets tagging, so visits that start on the profile show up separately in your analytics. Calls and direction requests are counted in Google's own profile statistics, and only you know which of them became a customer.
- Recurring customer questions: the answers are written into the profile's own fields and updates, worded as you confirmed. Google turned off the questions and answers API for Business Profiles on 3 November 2025 while it reworks the feature, so this part of the work does not rely on that section.
Google's rules that apply to every profile
- Local ranking is Google's own weighing of relevance, distance and prominence. No service can buy a position or promise a place in the results.
- Verification, eligibility and which categories exist are Google's rules and differ by country.
- Photos and reviews left by other people cannot be deleted by us. Where they break Google's rules they can be reported, and Google decides.
- Booking, ordering or delivery features are connected only when you already run them with a provider Google supports in your country.
- The number of posts and review replies per month is fixed by the package, and what is unused in a month does not carry over. On Start the profile details are updated on agreed requests, on Business and Pro regularly, as the business changes.
Reviews: the same policy everywhere
- We do not ask only happy customers for reviews, do not offer anything in exchange for one and do not remove reviews: Google takes down a review that breaks its rules, and the author can delete their own.
- We do not promise a rating, a position in the results or more customers. We promise the agreed process, every month.
Sources for Google's rules
- Tips to improve your local ranking on Google
- Guidelines for representing your business on Google
- Manage your business category
- Report inappropriate reviews on your Business Profile
- Manage your local business links
- Prohibited & restricted content (Maps User Generated Content Policy)
We last checked the Google rules on this page against Google's Help pages in September 2026.
What the team handles for this industry
The rest of the local SEO work
This page is about the profile: what a manager keeps correct on the map every month. Local search also depends on the website itself, on citations and on the pages a customer lands on after the map. Those we handle separately, and the express review points to which of them is actually holding you back.
Leave the profile to someone whose job it is
The menu, last order times, photos, booking link and replies are set up once and checked every month. When the kitchen changes something, you tell the manager and the profile is brought in line.
Pizzerias, fast food and bars
Three neighbors of a restaurant that share the category and are then judged on something else entirely. The upkeep is one service; the fields that decide a visit are not.
Pizzerias
Eating in, collection and delivery are three different routes, and the menu and ordering links have to match each. A delivery area goes on the profile only once you have confirmed it; a guessed area leads to orders you cannot deliver.
Read the page for this kind of business → Discuss this kind of business →Fast food and takeaway
What matters is whether this location is open and where to pick up the order, so evening hours and the pick-up point matter more than photos of the room. A menu copied from another location of the same brand can list dishes this location does not serve.
Discuss this kind of business →Bars and pubs
Guests choose a bar by the format of the evening and the rules at the door more than by the kitchen, so the profile says what an evening looks like and how to reserve a table or an event. A post may announce the evening, but Google asks that posts in the alcohol trade carry no content about the drinks themselves.
Read the page for this kind of business → Discuss this kind of business →Frequently asked questions
Our profile still shows prices from last year's card. Who fixes that? +
The kitchen stops an hour before the room does. Can the profile say so? +
A delivery platform put its own order link on our profile. Can it come off? +
A guest wrote that they were ill after eating here. What happens? +
Our menu is a PDF on the website and a photo on the profile. Which one do guests see? +
We run a bistro, a wine bar and a delivery kitchen. One package for all? +
Google suspended our restaurant's profile. Where do you start? +
We are shut for a refit and Google still says open now. +
We close the dining room on Saturday evening for a private event. Do we mark the restaurant closed? +
Twenty one star ratings with no text arrived overnight. What now? +
A neighboring industry, and what is different there
A restaurant profile that matches tonight's card
Tell us which of your venues have a kitchen that closes before the room does. A dedicated manager replies in one business day: what looks out of date today, a package for each venue and a first estimate.
Discuss my profileWe work on Business Profiles under Google's rules for agencies. What to expect from an agency, Google explains in Tips for working with third parties to manage your Business Profile.