AI marketing for restaurateurs
You open, you expedite, you close and you do the books at midnight. Marketing is whatever happens in the gaps, which means it mostly does not. Flo does it in the gaps for you.
An owner-operated restaurant is a person's taste, hours and savings on a street corner. People want to eat there when they know the story, and the story is almost never told.
Your place, told by you, written by Flo.
Every job is yours, including this one
You meant to post the new dish, reply to the review from Saturday and email the regulars about the wine night. Then a cook called in sick, the walk-in needed fixing and service started. It is Tuesday again.
No Time
Running the kitchen, the floor and the business.
Invisible Online
A great place with a quiet profile.
Regulars Forgotten
People who love you and have not heard from you.
Reviews Waiting
Replies you mean to write next week.
Four apps, one owner, no keyboard
It is all written already. You just say yes, no or change this.
MoSocialThe Food
Specials and new dishes, drafted from a quick photo.
MoBlogsYour Story
Why you opened, what you cook and how to book.
MoMailYour Regulars
Wine nights, new menus and holiday hours.
MoReviewsReplies In Your Voice
Every review answered while you are on the line.
What it publishes across your year
Built around your menu, your events and the weeks you know are quiet.
- Jan to Mar
Fill The Quiet Weeks
Specials and events for the slowest months.
- Apr to Jun
New Season
Menu changes and outdoor seating.
- Jul to Sep
Summer
Seasonal dishes and local festivals.
- Oct to Dec
Holidays
Parties, gift cards and your busiest nights.
What MoFlo accounts in other industries have measured
Other food and beverage businesses we set up differently
A group with several restaurants runs a different setup, so it does not get this page.
Marketing by company size
The same platform, framed by how many kitchens, trucks or locations you run, not by what you cook.
You have questions. We have answers.
The five that come up before a restaurateur signs.
I have no time to approve things.
It takes a few minutes on your phone. You can let routine posts go out on a schedule and only check the review replies and emails.
Will it sound like me?
It learns from you. Give it a few of your captions and the way you describe the food, and the drafts start sounding like the owner, not an agency.
What should I post first?
Your best dish and the story behind the place. Then the specials, as they happen. People follow restaurants with a person behind them.
How do I handle bad reviews?
Calmly and specifically. Thank them, say what you are doing about it and invite them back. Flo drafts the reply, and nothing posts until you approve it.
What does it cost for an owner-operator?
MoMail is $79/mo and MoReviews $99/mo. MoSocial and MoBlogs are $149/mo each, and everything together is $299/mo, no contract and no setup fee. The free week runs on this week's specials.
Sources
- Bureau of Labor Statistics, Current Employment Statistics, Food Services and Drinking Places, NAICS 722, August 2026 preliminary, seasonally adjusted, read 28 September 2026
- United States Census Bureau, Advance Monthly Sales for Retail and Food Services, August 2026, released 16 September 2026, adjusted, read 28 September 2026. Advance estimate; revised in later releases.
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