Use case
Restaurant and hospitality data
Menus, ratings, openings, and closures, by city.
Hospitality data serves two very different buyers: suppliers who need to know which venues exist and what they serve, and operators who need to know how they compare.
The same extraction covers both — venue directories with cuisine, price band, and contact details, alongside rating and review movement across the platforms diners actually use.
Outcomes
What it is actually used for.
Each of these is a build we have scoped. They share the extraction and differ in what happens to the data afterwards.
- 01Venue directories by city, cuisine, and price band
- 02Opening and closure tracking for supplier territory planning
- 03Menu and pricing capture where published
- 04Rating benchmarking against a named competitor set
- 05Review monitoring across platforms for a group of sites
- 06Chain and independent segmentation by area
Platforms
Sources that feed restaurants.
Most builds combine two or three of these.
Deliverables
What you get.
- 01Venue records with cuisine, price band, hours, and contact
- 02Menu items and prices where published
- 03Ratings and review counts across platforms in one schema
- 04Opening and closure change feed
- 05Review stream with alerting on low ratings
- 06Delivery into your CRM, warehouse, or sheet
Questions
Asked before.
Can we get menus and prices?
Where the venue publishes them, yes. Coverage varies by city and platform, and we report the real capture rate rather than implying it is complete.
Can we track new openings for our sales territory?
Yes — new venues by area and cuisine as a change feed, which is the most common build for suppliers.
Next step
Put restaurants data to work.
Tell us the outcome you are after and the market you operate in. We will come back with the sources, the fields, the schedule, and what it costs to run.