Guest Getter
Guest Getter

What does this ugly claw have to do with the 6 guests out of 10 who spent $214 at your restaurant, had a perfectly fine time, and never came back?

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Kyle at a bar holding a lobster claw and drinking a Corona

Me. A claw. A Corona.

How many good ideas has your restaurant had this year that went absolutely nowhere?

The loyalty program you were going to set up. The follow-up text to first-time guests. The thank-you note to your regulars. The pricing analysis you keep meaning to do.

A no-show. A line cook calls in sick. The freezer makes a noise. Someone leaves a 2-star review because the music was too loud.

The good ideas tend to die on the vine.

Six out of ten first-time guests never come back. Even if they had a great time.

People just forget. That's what people do.

What if something noticed when a guest hasn't been back in 60 days and sent them a note? What if your biggest spenders got a personal thank-you every week — warm, human-sounding — without you doing anything?

Let's look at your restaurant →

The ceiling isn't effort.

Restaurants almost always know what they should be doing. The follow-up text to first-time guests. The thank-you to the regulars. The pricing check. The cost drift that nobody caught until it was too late.

The problem isn't insight. It's that doing those things reliably, at scale, falls apart the second the week gets busy.

So I started building something about this. Two things, actually.

One is called the Brain. The other is called the Claw. I promise I didn't name them after a 1990s arcade game on purpose.

Kyle trying to use a laptop with two lobster claws

Not ideal for spreadsheets.

The Brain + The Claws

Think of the Brain as your restaurant's memory. The Claws are what it does with that memory — automatically, while you're running a restaurant.

The Brain

Everything your business knows, in one place.

Right now your ad data is in one tool, your reservations are in another, your POS is somewhere else, and your Google Analytics is in a tab you haven't opened since February. The Brain connects all of it. Ask your business a question and get a real answer instead of logging into six dashboards and squinting.

The Claws

AI agents that do things while you sleep.

They plug into your tools. Follow up with guests who haven't been back. Flag when food costs drift past your targets. Send thank-yous to your top spenders. Answer the phone like someone who's worked there for years. They wake themselves up. They don't call in sick. They don't ask for a raise in January.

Let's look at your restaurant →
A Claw in action

The Win-Back Claw.

01

A guest spends $214 on a Saturday night. Great experience.

02

45 days pass. They haven't been back. The Brain notices.

03

The Claw sends a personal, human-sounding message — as if it came from your GM.

04

They rebook. No discount needed. You didn't lift a finger.

This is one Claw. There are many — and they compound.

Kyle on a balcony at golden hour holding a lobster claw

Eight years of waiting for any of these tools to talk to each other.

Every tool you use keeps its data in a silo.

OpenTable won't talk to your email marketing. Your POS won't talk to your reservation system. Nothing talks to anything.

Eight years of doing this and it still makes me want to throw my laptop off a balcony at least once a month.

The Brain breaks the silos. Everything flows into one place. And then the Claws can use all of it.

POS dataReservationsAd campaignsGoogle AnalyticsSearch ConsoleWebsite dataCustomer callsEmail / CRM
How it works

Three steps.

01

The Diagnostic

I look at your restaurant and find the 3 biggest cost drains and the 3 biggest revenue levers. This is the "let me show you where the money is" conversation. It's free and it takes 30 minutes.

Free · 30 min
02

Your First Claw

We build the Brain, connect it to your tools, and deploy your first agent against whatever the diagnostic says is the biggest opportunity. One agent. One job.

~14 days
03

Keep Going

The Brain is running. Now we keep building on it. More agents. Smarter agents. The longer it runs, the more it knows about your business. This thing compounds.

Monthly
Kyle standing outside a Shoppers Drug Mart holding a lobster claw

I just needed some Tylenol.

Kyle on a couch with his black cat and a lobster claw

The cat never judged me. Not once. Perfect animal.

I'm Kyle. I run Guest Getter. I've been in the restaurant growth world for 8 years and I'm working with Anthropic — the company behind Claude — as a partner to bring this stuff to restaurants.

Gabe, who runs Chef On Call in Victoria, is on the team too. He's a restaurant owner and a client. He's also the one who convinced me the claw photos were a good idea. Jury's still out on that one.

“Kyle showed me leaks I didn't know I had. The diagnostic alone was worth it — and I didn't pay a cent for it.”— Gabe, Chef On Call, Victoria BC
Kyle and Anna on a green vintage couch — the claw took her some getting used to

The claw took her some getting used to.

She holds it now. We're engaged.

Kyle in a hospital bed surrounded by family all holding lobster claws, sign reads IT'S A CLAW

Giving birth to my first claw hurt.

It doesn't have to.

Let's look at your restaurant.

30 minutes. Free. I find the 3 biggest leaks and the 3 biggest revenue levers — and show you exactly what a Claw would do about them.

Find my leaksCanada · US · UK · Anywhere with WiFi
One more thing — and I mean this

After our call, I'll send you a single question: was that worth your time? Yes or no.

If you say no — $100 Amazon gift card. No conditions, no follow-up, no hard feelings.

We track every “no” and it goes straight into the Brain to make us better. Either we win or we learn. That's not a sales line.

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