Your restaurant profile.
Help diners decide. Then act.

Use the name on the door, website, menus and receipts, not a slogan or a description of the cuisine. Google's guidelines require the real-world name; marketing taglines, phone numbers, URLs and service details in the name are not allowed. Legal terms belong only when consistently shown in the real world.

Choose the fewest categories that describe the core business, selecting the most specific accurate option in the current list. The test is whether the business IS the category, not whether it HAS a feature on the side: a burger bar that sells some desserts is a burger or fast-food restaurant, not a dessert restaurant.

A separately identifiable, eligible restaurant, cafe or bar inside a hotel should be represented as that business rather than added as a category merely because the hotel has the amenity. Check the actual operation; an incidental breakfast counter is not automatically a separate business. A genuinely separate delivery-only food brand, with its own branding, packaging and website, may be eligible for its own profile under Google's food-brand guidance, but the parent restaurant does not automatically gain a second profile just because it offers delivery; eligibility follows the real arrangement. Where an eligible delivery-only brand is set up, it hides the address and sets service areas. Do not create a second profile for the same dining room; one profile represents one business location.

Check available categories in the live editor. Category lists change and should never be copied from older guides.

Show the dining room, real dishes as served and the team where staff consent. Explain what each image shows without inventing dishes or promising a fixed experience. Replace stale photos of old menus or different venues because they mislead diners, not to hit an upload target.

Ask diners for honest feedback about genuine visits. Google's policies prohibit offering incentives, such as payment, discounts or free goods, in exchange for posting any review, regardless of the rating, and prohibit discouraging negative reviews or selectively soliciting positive ones. A free drink for a five-star review is out of bounds, and so is a basket card slipped only to tables that seemed happy. Reply briefly and professionally, take complaints like a cold dish or a booking mix-up into a private conversation, and never use a reply to pitch promotions.

Worked example: the profile lists dine-in hours, but the venue closed the dining room and now serves takeout only, and the menu still shows old dishes. Update hours to takeout, refresh the menu and align the linked page before expecting useful traffic. This is an illustrative diagnosis, not a claim about this venue's performance.