Built for hospitality teams that need marketing to show its work.

You work with Jarod

You work with Jarod, the person who sets the campaigns, reads the search terms, and sends the monthly scoreboard. There is no handoff to a junior bench.

The monthly scoreboard names the restaurant result

Dining-room ads get credit for website reservations, calls, directions, and confirmed visits. Event ads only get credit when someone sends an inquiry. Those stay on two scoreboards, and the monthly report includes the months that go backwards. How many people saw an ad is an input. A blended leads shop rolls those into one number and calls it demand.

The background is Google, including Apple and Maps

Jarod spent more than six years at Google in advertising. He worked with thousands of small businesses to help them grow, then joined the dedicated Apple team, helping sell more through Apple's online store and drive foot traffic into Apple Stores across YouTube, Search, and Shopping. That Apple and Maps work is where he learned how Maps moves foot traffic from a search to the door, the same path a diner takes. His final years were SEO and Google Maps, where restaurants are discovered. The full arc is under Who you'll work with, below.

A generalist agency or a PR firm is a different hire

Hire a generalist when the job is a rebrand or work outside hospitality. Hire a PR firm when the bottleneck is press, awards, or reputation. Those are real jobs. They do not fill Tuesday or put a private-event inquiry in the inbox. PR and performance marketing, compared.

A POS ad tool is a different product

A POS ad tool such as Toast Advertising can fit a small online-ordering budget that wants to stay inside the register. The POS holds the ad account, and the scoreboard leans toward online orders. Jay Street is the hire when you want accounts the restaurant owns, and a scoreboard of website reservations, event inquiries, in-store visits, and bookings on your own site. Toast Advertising and an independent agency, compared.

This works when the restaurant can put at least about a thousand dollars a month behind it and has one result it needs to move: more website reservations, more event inquiries, more people walking in, or more bookings on its own site.

• Multi-location restaurant groups and hospitality groups, with each location read against itself.
• Serious independents, including fine dining and MICHELIN-level rooms. That is a core fit Jarod wants to keep earning.
• Boutique hotels and small hotel groups that want bookings on their own site.
• The home market is the San Francisco Bay Area, with select engagements in Los Angeles and New York, and hospitality groups in other markets when the fit is right.
• Owners and operators, not marketing committees.

Hire someone else when the bottleneck is press, a rebrand, daily content, or influencer management. Those are real jobs. They are not the job I sell.

San Francisco and the Bay Area Oakland and the East Bay How to vet a restaurant marketing partner

You work with Jarod, the person who sets the campaigns, reads the search terms, and sends the monthly scoreboard. There is no handoff to a junior bench.

Jarod Farchione spent more than six years at Google, nearly all of them in advertising. He worked with thousands of small businesses across the United States, helping them grow through Google advertising: data analysis, consulting, and strategy. He later joined the small, dedicated team serving Apple, one of Google's largest advertisers. That work helped sell more through Apple's online store and drive foot traffic into Apple Stores, across YouTube, Search, and Shopping, with annual media investments measured in the hundreds of millions of dollars. That Apple and Maps work is where he learned how Maps moves foot traffic, and how a search becomes a walk to the door. A diner takes the same path. His final years at Google focused on SEO and Google Maps, the places where restaurants are discovered, considered, and chosen.

Working at both ends of the spectrum revealed a gap. The world's largest brands had access to deeply trained specialists, sophisticated technology, and rigorous measurement. Independent restaurant owners, the people pouring everything they have into their dining rooms and helping hold their communities together, rarely did.

Since 2024 he has worked with dozens of restaurants, primarily in the San Francisco Bay Area but also across the United States, from neighborhood delis and diners to multi-location hospitality groups, century-old institutions, and MICHELIN-starred dining rooms. That work has included Californios, the first Mexican restaurant in the world to earn three MICHELIN stars; John's Grill, serving guests on Ellis Street since 1908; Gott's Roadside, a Napa Valley roadside stand turned Bay Area institution; and Harborview, overlooking the Embarcadero waterfront.

The approach is the same regardless of the size of the dining room: understand what makes the restaurant worth choosing, capture the demand that already exists, create more of it, and measure the results honestly. Every campaign should connect marketing activity to real business outcomes: more reservations, more private-event inquiries, more first-time guests, and more revenue.

Jarod Farchione on LinkedIn