Employee · Nika
AI review manager for restaurants
Every review — good or bad — answered within the hour in your voice, and a next-day text to happy guests asking them to post one.
Saturday night: forty covers, a fully booked dining room, one small delay on a table of six. By Sunday morning there are two new reviews — one five-star praising the risotto, one three-star about the wait. If nobody replies until Monday, the three-star review sits there unanswered all weekend, and the five-star reviewer does not get the nudge to tell more friends.
Nick watches your Google and TripAdvisor listings. The moment a review lands, he drafts a reply in your brand voice — thanking the happy guests, acknowledging the delay and offering a concrete next step to the unhappy one. He flags the three-star to you immediately; everything else he posts on his own. He also texts happy guests the next day asking them to leave a review.
How it works in your business
- Replies to every Google and TripAdvisor review within the hour, in your brand voice
- Thanks the happy guests and offers a concrete next step to unhappy ones — no generic templates
- Texts happy guests the next day asking them to post a review, and escalates brewing crises to you
The review backlog every restaurant carries
Most restaurants do not have a review problem on any single day — they have a pile. Reviews arrive on Google, TripAdvisor and the delivery apps in bursts: after a busy Saturday, after a holiday weekend, after a food blogger’s post sends a wave of first-timers. Whoever is nominally in charge of replying is also running service, and the pile grows in the exact weeks the restaurant is doing its best work.
The pile has a cost that never shows on a P&L. New guests read the most recent reviews first, and an unanswered complaint reads very differently from an answered one. A page where the owner clearly reads and responds signals a kitchen that cares; a page of silence signals the opposite, however good the food is.
Nick’s job is to make the pile impossible. New reviews are answered within the hour, and in the first weeks he also works backwards through the old unanswered ones — oldest last, most visible first — so the page you show new guests stops carrying dead weight.
The first month, week by week
Week one you hand Nick three or four replies you have actually written and are proud of — one to a regular, one to a complaint, one to a mixed review. That is his voice sample. You also set the escalation line: which star ratings, and which words (hygiene, illness, staff by name), always come to you before anything is posted.
Weeks two and three he runs current traffic and clears backlog in parallel. You approve his first drafts before they go live; once the tone is right, routine thank-yous go out on his own and only the sensitive cases wait for you. Most owners stop editing his drafts within the first dozen.
By week four the rhythm is set: replies within the hour, a short weekly digest of what guests praised and complained about, and an immediate ping for anything that looks like a brewing problem rather than a bad night.
What steady review coverage costs at price announced at launch per handled review
At price announced at launch per handled review, the bill tracks how much your dining room is talked about. A neighbourhood taverna with a few reviews a week pays a fraction of what a tourist-strip restaurant in August pays — and that August restaurant is exactly the one that cannot spare a manager’s hour a day for review duty.
The comparison is not with doing nothing; it is with who currently does it. An owner’s late-night hour spent composing diplomatic replies to strangers is the most expensive labour in the building. Nick moves that hour back into the kitchen and prices the work per review instead.
What Nick costs
Pricing is announced when Nick goes live. Reserve a place and we'll tell you first.
Questions about Nick
How does Nick learn the restaurant’s voice?
You give him three or four sample replies you have written yourself — the way you thank a regular, the way you handle a complaint. He uses those as the template and never deviates into a tone you have not approved. You can update the samples any time.
What does a review reply cost for restaurants?
price announced at launch per reply Nick posts. Replies he drafts and sends to you for approval before posting are not charged — only the ones that go live. Review-request texts to happy guests are included at no extra cost.
What does he do with a genuinely bad review?
Nick never posts a defensive reply. For anything below three stars, or anything that mentions food safety, he drafts a short reply acknowledging the issue and sends it to you for approval before it goes live. He escalates immediately — you see it within minutes.
Guests review us in different languages — can Nick keep up?
Yes. He replies in the language the review was written in, keeping your approved tone. If you prefer, replies can pair the guest’s language with your own — common on tourist-heavy pages — and any review he cannot confidently read goes to you rather than getting a guessed reply.
Our marketing agency manages the Google profile — does this clash?
No. Nick only needs reply access to reviews; listings, posts and photos stay with whoever runs them now. Owners usually tell the agency reviews are covered and leave everything else unchanged. His reply log means the agency can always see what was said.
What if a posted reply turns out to be wrong?
Every reply is in the log the moment it is posted, so mistakes surface fast. Google and TripAdvisor both allow owner replies to be edited or removed; Nick corrects it, notes what went wrong, and the rule that let it through gets tightened. A reply you had to fix is not charged.