Georgian restaurants face a unique challenge: you are serving one of the world's greatest cuisines to an audience that is still discovering it. That means your marketing has to do more than promote — it has to educate, entice, and convert. But marketing a restaurant that is not optimized on the inside is expensive and wasteful.
That is why we built Tamada Group as two things in one: a revenue strategy firm and a full-service marketing agency. We fix the foundation first. Then we build the engine that grows it. Most agencies offer one or the other. We do both — because your khachapuri deserves more than a boosted Instagram post.
Most agencies start with marketing. We start with your numbers — because marketing a restaurant that is not optimized is expensive. We fix the foundation first. Then we build the engine.
Before we recommend anything, we need to see what is actually happening inside your operation. The Revenue Audit is a comprehensive diagnostic that maps every dollar flowing through your Georgian restaurant — from khachapuri pricing and ticket averages to labor scheduling, supra booking capture rates, and per-seat profitability.
Most operators know something is off. They can feel it in the gap between how busy the floor looks and what the P&L actually says. The audit closes that gap with data. We examine your POS reports, menu mix analyses, cost structures, staffing models, and guest flow patterns. Then we build a prioritized roadmap — not a 60-page report that sits in a drawer, but a clear, ranked list of the changes that will recover the most revenue in the least time.
This is where every engagement should start. You cannot fix what you have not measured.
Your menu is not a list of dishes. It is the single most powerful sales tool in your operation — the one piece of marketing that 100% of your guests interact with. Most Georgian restaurant menus are organized by tradition: starters, khinkali, khachapuri, grilled meats, desserts. But tradition does not optimize for margin.
Our AI Menu Engineering service rebuilds your menu from the economics up. We analyze your current menu mix data to identify which items are stars, which are puzzles, which are workhorses, and which are dead weight. Then we restructure descriptions, placement, pricing, and visual anchoring to shift guest behavior toward the items that make you money — without removing the lobiani your regulars love.
The difference between a menu that was “designed” and a menu that was engineered is typically 12% to 18% in average check size.
The Georgian supra is not just a dinner — it is one of the most powerful event formats in the restaurant industry. A tamada leading toasts, communal feasting, wine flowing from a kantsi. No other cuisine offers this kind of built-in theatrical experience. But most Georgian restaurants treat private events as one-off requests that get handled when they come in. That is not a strategy. That is order-taking.
We build supra event revenue systems. That means creating a 12-month programming calendar around Georgian holidays, wine dinners, and corporate supra experiences. We develop tiered pricing models, write the proposals that close deals faster, train your team on upselling and package structuring, and build the follow-up sequences that turn a one-time booking into a recurring relationship.
When events go from reactive to systematic, the revenue impact is transformational. The supra format gives you a competitive advantage no Italian or French restaurant can replicate.
Static menus describe food. Video menus sell it. This is the difference between reading about khachapuri and watching the cheese pull apart in slow motion — the golden crust breaking, the egg yolk swirling into molten cheese. Guests do not order based on rational evaluation. They order based on desire. And video creates desire in a way that no description can replicate.
Our AI Video Menu Production service creates cinematic, short-form video content for your highest-margin items. These are professionally produced, AI-enhanced visual stories that can be embedded in digital menus, displayed on tabletop tablets, featured on your website, and deployed across social channels. Each video is engineered to highlight the sensory qualities that drive ordering decisions — the sizzle of a ketsi, the fold of a khinkali, the pour of a Saperavi.
The ROI is immediate and measurable. Properties using AI video menus have seen a 22% increase in orders for featured items.
Once your revenue system is solid, we run your full marketing operation — so you can run your restaurant instead of your Instagram.
When someone in your city searches “Georgian restaurant near me” or “best khachapuri,” you need to be the first result — not the third. We optimize your Google Business Profile, build local citations, manage your review strategy, and ensure your restaurant dominates the local map pack for every relevant search term.
For Georgian restaurants, this is especially critical. Many potential guests are searching for the cuisine for the first time. If they cannot find you, they will find the Mediterranean place down the street instead.
Georgian food is inherently photogenic — the cheese pull of an Acharuli, the pleats of hand-folded khinkali, the color of a walnut-stuffed eggplant. But turning that visual appeal into a consistent social media presence that actually drives reservations requires strategy, not just pretty pictures.
We manage your entire social presence: content calendars, caption writing, community management, story strategy, and performance reporting. Every post is designed to educate American diners about Georgian cuisine while driving them to your door.
Targeted ad campaigns on Google and Meta platforms that put your Georgian restaurant in front of the right diners at the right moment — whether they are searching for a weekend dinner spot, planning a group event, or discovering Georgian cuisine for the first time.
We manage everything from campaign strategy and audience building to creative production and ongoing optimization. Every dollar is tracked back to reservations, orders, and revenue.
Reviews are the new word-of-mouth, and for Georgian restaurants introducing a cuisine to new audiences, they are make-or-break. We monitor, respond to, and strategically grow your reviews across Google, Yelp, and TripAdvisor — turning every happy guest into a public advocate and addressing negative feedback before it costs you covers.
Your past guests are your most profitable audience. We build automated email and SMS campaigns that keep your Georgian restaurant top-of-mind — promoting supra dinner events, seasonal menu launches, Georgian holiday celebrations, and special offers that bring guests back again and again.
Your website is the digital front door of your Georgian restaurant. We design and manage high-converting restaurant websites that tell your story, showcase your menu, make reservations effortless, and rank in search — all while educating first-time visitors about the beauty of Georgian cuisine and culture.
Professional food photography and video content that captures what makes Georgian cuisine extraordinary — the bubbling cheese of a fresh khachapuri, the steam rising from a clay pot of chanakhi, the ritual of a supra table laden with dishes. Content that makes people who have never tried Georgian food need to try it tonight.
Georgian culture is rich, ancient, and deeply compelling — but most Georgian restaurants have not translated that heritage into a cohesive brand that resonates with new diners. We develop brand identities, messaging frameworks, and visual systems that honor your Georgian roots while making your restaurant feel essential to your local community.
Start with the situation that sounds most like yours.
The honest answers, not the sales pitch.
We hear this constantly from Georgian restaurant owners. Most marketing agencies treat your restaurant the same as any other account — generic social posts, stock templates, cookie-cutter ad campaigns. They do not understand that Georgian cuisine requires education, not just promotion. They do not know what a supra is. They cannot explain the difference between Imeretian and Megrelian khachapuri. And they definitely are not looking at your P&L before they start spending your ad budget.
Tamada Group was built specifically for Georgian restaurants. Lana comes from the industry — over 20 years in F&B operations. When she walks into your operation, she is not observing from the outside. She is reading the floor the way an operator reads it — seeing the timing gaps, the menu blind spots, the missed upsell moments that only someone who has done the job would recognize.
That is a completely understandable concern. Restaurant margins are thin, and the idea of paying for both revenue strategy and ongoing marketing feels like a lot. We get it.
But here is how our model works: Tier 1 is project-based. You start with one engagement — typically The Revenue Audit — and it pays for itself within the first month through immediate pricing adjustments, menu repositioning, and scheduling changes. The revenue we find in Tier 1 funds your Tier 2 marketing. You are not spending more. You are investing money you did not know you had.
We also do not require you to buy everything at once. Start with one Tier 1 service. See the results. Then decide if ongoing marketing makes sense. No pressure, no long-term contracts required to get started.
This is the right question to ask, and the answer is what makes us different. Tamada Group exists for one reason: Georgian restaurants worldwide deserve an agency that understands both the cuisine and the business. We know that a supra dinner is not just “private dining” — it is a cultural experience that can command premium pricing when positioned correctly. We know that khinkali is not “dumplings” — it is a signature dish that needs its own marketing story.
We understand the unique challenge Georgian restaurants face: serving one of the world's oldest and richest culinary traditions to an American audience that is largely unfamiliar with it. That means every piece of marketing has to do double duty — educate and entice. Most agencies cannot do that because they have no context for the culture.
No pitch deck. No pressure. Just a conversation about where your Georgian restaurant is today, where it could be, and whether we start with strategy, marketing, or both.
Book A Free Strategy CallOr call us directly: (702) 766-4304