Restaurants
For independent restaurants, cafes and small chains, we treat local search, the menu and reservation experience, reviews, photography and video as one job. Nobody needs to quit the delivery apps, but your tables and your regulars should not depend on a single one. The regulatory notes below are general information as of October 2026: rules change, and specific cases need counsel.
Nobody hungry does deep research. They want to know what is close, whether it is open, what is on the menu and what it costs. If your Google Business Profile shows the wrong hours or an old menu, that table goes elsewhere. So the first job is usually fixing what is already out there, not making something new.
Plenty of visitors come to your site only to check the food and the prices. A PDF that crawls on a phone or prices that have gone stale waste that visit, and a menu that disagrees with the list at the door costs you trust. Keeping the menu as readable text on the page helps guests and search engines alike.
Restaurants have always lived on what neighbors tell each other. That conversation now continues in reviews, where people who have never been to the area can read it. A calm, specific reply to a complaint speaks to everyone reading, not just the person who wrote it.
Delivery platforms bring visibility and volume, especially for a new place. But the commission comes out of your margin, and the relationship mostly stays with the app. The useful question is how much of your delivery income depends on one platform.
A well-shot dish and a short kitchen clip are strong reasons to come in. If the plate that arrives looks nothing like the picture, you have traded a visit for a bad review. Real portions, the real room and your actual team hold up far better than polished advertising.
This section is general information, not legal advice. Rules change, so check specific cases with your counsel.
Since January 30, 2026, restaurants, cafes, pastry shops and similar venues may not ask consumers for an extra payment called a service, table or cover charge, or anything like it. Article 51 of the Labor Law is reserved. Listing the fee used to be enough, and it no longer is. According to the Ministry of Trade, items a customer did not order cannot be billed, and tips can only be voluntary. Old wording on your menu, website and profiles should go.
Source: Price Tag Regulation, Art. 8(6), as amended in Official Gazette No. 33153 of January 30, 2026 (resmigazete.gov.tr); Ministry of Trade announcement of January 30, 2026 (ticaret.gov.tr)
A price list must be posted in front of the entrance, separately for each door if there is more than one, and on the tables where service is provided. Tables may use a QR code, but a customer who asks must be given the list. Every item served has to appear on it, and violations are counted by the number of missing or wrong items. The regulation also provides for venues meeting Ministry criteria to feed price data into a central system, so keep an eye on Ministry announcements.
Source: Price Tag Regulation, Art. 8, as amended in Official Gazette No. 33044 of October 11, 2025 (resmigazete.gov.tr)
Food service venues must tell consumers the name of unpackaged dishes and any substances that cause allergies or intolerances, along with additional information on alcohol and pork-derived ingredients. This belongs on menus, boards or similar materials, easy to see and read, and symbols are allowed. For distance sales, the same information has to be available before the purchase is completed, which brings your online ordering menu into scope.
Source: Turkish Food Codex Regulation on Food Labeling and Informing Consumers, Arts. 9, 15(5) and 17(3) and Annex 2, Official Gazette No. 29960 (repeat issue) of January 26, 2017, as amended by No. 32512 of April 6, 2024 (resmigazete.gov.tr)
Alcoholic drinks cannot be advertised or promoted to consumers, and campaigns, promotions and events that encourage their use or sale are banned. A change in force since June 2026 bars the names, brands and logos of alcoholic drinks and their producers from inside and outside premises and from shop windows, with a one-year window for venues to comply. Venues licensed to serve alcohol may use brands and logos on service materials. Social posts, tasting nights and price promotions all need to be read against these rules.
Source: Law No. 4250 on the Spirits and Alcoholic Beverages Monopoly, Art. 6 and Provisional Art. 2, as amended by Law No. 7584 (mevzuat.gov.tr); Regulation on Commercial Advertising and Unfair Commercial Practices, Art. 27(11) (resmigazete.gov.tr)
Influencers posting in exchange for a free meal must mark the content with “Reklam” or “Tanıtım,” the Turkish words for advertisement and promotion. You may not hire anyone to produce untrue reviews, and reviews from channels where a purchase cannot be verified may not be published or used in ads. On complaint platforms, a business now gets 48 hours to respond before a review goes live. Menus and promotions cannot say a food prevents or treats a disease, and health claims follow their own rules.
Source: Regulation on Commercial Advertising and Unfair Commercial Practices, Arts. 23/A, 28/B and 28/C, Official Gazette No. 33297 of July 1, 2026 (resmigazete.gov.tr); Turkish Food Codex Regulation on Food Labeling and Informing Consumers, Art. 7 (mevzuat.gov.tr); Regulation on the Use of Health Claims on Foods and Food Supplements, Arts. 4, 5 and 10 (mevzuat.gov.tr)
We clean up your profile, hours, menu link and photos, and give each branch its own consistent listing. Making sure your site, your profile and your front door all say the same thing counts as core work.
We design a menu page that loads fast on a phone, shows allergen information plainly and is easy to update when prices change. Booking and contact sit one tap away, and we measure which channel actually brings reservations.
We produce photos and short videos of the real food, the room and the team, on a rhythm you can keep up on social media. Shots with alcohol in frame and influencer collaborations get checked against the rules before they go out.
We add your own ordering and reservation channels alongside the platforms and build a way to reach customers who have opted in. Simple tracking then shows what each channel really earns you.
No. Before January 30, 2026, listing the fee was enough. Today, food and drink venues may not ask for an extra payment under the name of service, table or cover, or anything similar. The Ministry of Trade has also said that starters brought to the table without being ordered cannot be billed. Tips are entirely up to the customer.
At the table, yes. At the door, no. The price list still has to be posted at the entrance, and anyone who asks at the table must be given the list. The page behind the code should also load quickly on a phone and show allergen information.
Be careful here. Since August 2026, reviews from channels where a purchase cannot be verified may not be published, and unverified reviews may not be used in ads. Please check with counsel before moving reviews you cannot tie to an order onto your site. Google also bars businesses from offering discounts or free items for reviews. Asking is fine, rewarding is not.
Usually not. They remain one of the easier ways to find new customers. A better move is to look at margin by dish after commission, consider a menu built for delivery, and strengthen dine-in and pickup. Wherever you take online orders, allergen information needs to be visible before the purchase.
Requests are answered by the founder.
