Industry
Direct mail for restaurants.
Restaurants are one of the highest-response EDDM categories — your buyer lives within driving distance, decides where to eat in seconds, and is moved by a clear local offer. A neighborhood drop puts you in front of every household in your trade radius for roughly 10¢ each.
Why this works for restaurants
The economics are simple. A 5,000-piece shared mailer costs $499. If a 3% recipient-to-visit conversion rate brings 150 first-time customers, average ticket of $25, and the kitchen turns even 30% of them into a second visit, the payback is fast and the customer lifetime value compounds. Restaurants with strong food and weak signage almost always under-mail.
What we put on a restaurant mailer
One headline offer. One photo of food that actually looks like the food. Address, phone, hours, and a QR code to your menu or online ordering. No multi-page menus, no list of specials. The mailer's job is to get the first visit; the second visit is the menu's job.
Best categories
Independent full-service restaurants, casual dining, pizza and Italian, BBQ, breakfast and brunch, family Mexican, sushi, and ghost-kitchen brands all consistently perform on EDDM. Fine dining performs better with targeted addressed mail to higher-income ZIPs.
Frequently asked questions
Do EDDM mailers work for restaurants?+
Yes — restaurants are one of the highest-response categories on EDDM. A clear local offer (free appetizer, $10 off two entrées, family meal deal) placed in front of every house within a 1–2 mile radius almost always outperforms the equivalent digital spend on a per-converted-customer basis.
What kind of offer should a restaurant put on a postcard?+
One offer, not a menu. Pick the single thing that gets a new customer to walk in for the first time — a free appetizer with two entrées, a kids-eat-free night, BOGO entrées on a slow weekday. The mailer's job is to get them in the door; the food's job is to keep them.
How often should a restaurant mail?+
Plan 6 drops to the same trade radius over 6–12 months. Frequency builds recall, and restaurants live and die by being top-of-mind when someone is hungry and deciding where to go.
Related
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