The franchisees and independents to call, and when.
Oxpium builds the list of quick-service restaurants in your area, finds who makes the call at each one, tells you when a location is hiring or opening, and runs the campaign between rushes.
- 266,700limited-service restaurant locations in the US
- 4.6Mpeople working in them
- 8%only have their owner in classic professional databases
- < 9 minfrom the first sentence to a live campaign
Every quick-service restaurant in your area, franchises and independents.
Burgers, tacos, chicken, wings, sandwiches: describe the target the way you'd tell a colleague. The agent searches business listings and professional databases, notes which places run under a brand, and hands you a list, not a page of results.
- Reading the request
- Business listings · 3,912 quick-service locations
- Reading websites · franchise or independent
- Cross-checking and de-duplicating
1,284 restaurants, 702 of them under a brand.
A concept
Burgers, tacos, fried chicken, wings, pizza by the slice, poke: describe the concept in your own words, and the agent sorts the listings for you.
Franchise or independent
The agent reads each location's website and listing and notes whether it runs under a brand, so you can target franchisees or independents.
Multi-unit operators
Reading operator websites and professional databases, the agent finds the groups running three, ten or forty locations, with their headcount.
Hours and reviews
Open past midnight, closed Sundays, rated under 4 with lots of reviews: criteria drawn from the listings, combined in the same sentence.
The operator, the network, the ordering: what to know before you call.
In quick service, one brand hides dozens of franchisees, each deciding for their own locations. The agent fills in the columns your campaign needs, row by row, and verifies every email before adding it.
- Reading the request
- Looking for operators · 1,284 restaurants
- Verifying emails
- Looking for cell phones
1,036 operators found, 812 verified emails, 431 cell phones.
The owner or operator
Their name, a verified email and a cell phone when there is one: the person who picks the vendors, not the brand's corporate switchboard.
The network
The agent reads the website and notes the brand, how many locations it lists and whether it has a franchising page, each in its own column.
Ordering and delivery
Online ordering, pickup, in-house or third-party delivery, kiosks mentioned on the site: the agent records what each location displays.
The afternoon lull
Each location's hours and closing day, so you call between the lunch rush and the dinner rush, and never at 12:30 on a weekday.
Automations that spot the locations on the move.
Quick service moves fast: a franchisee opens three units in a year, a store hires a whole crew, the reviews start grumbling about the wait. Each automation reruns its search on schedule and adds what just changed to the top of the list.
- Job postings · 96 new in quick service
- Matching postings to restaurants
- Updating the list
Latest runs
- Today+3
- Yesterday+2
- Fri, Oct 9+5
- Thu, Oct 8+3
3 restaurants started hiring since yesterday, one of them for a general manager.
Hiring in volume
Every morning, the agent flags the locations posting for a general manager or several crew members: a new opening, or turnover that's costing them.
The wait, in the reviews
Every month, the agent reads the new reviews and flags the restaurants where guests complain about the wait or about orders gone wrong.
New locations
Every Monday, the quick-service places that just showed up in the listings for your area land at the top, with their brand when they have one.
Your own watch
Any watch you can write in one sentence, such as the networks announcing a coming-soon location in your territory on their own website.
A campaign that lands between rushes.
Email from your own mailbox, calls from your browser, and an agent step that starts from what it read about each location. The campaign only calls stores in the afternoon lull, writes to multi-unit operators in the morning, and stops as soon as someone replies.
Subject The wait at restaurant
Each variable is a column of your list, filled in by the agent.
In the afternoon lull
Calls to the stores go out between 2:30 and 5 pm, Tuesday to Friday; emails to multi-unit operators go out on weekday mornings instead.
Calls from the browser
You call from your browser. Every call is recorded, transcribed and summarized on the restaurant's row, ready before the next dial.
What guests say
An agent step rereads each location's reviews or website and writes a follow-up from one precise fact: the Saturday wait, the new unit.
Stops on reply
As soon as an operator or a store manager replies, the campaign stops for them. You take it from there, and the next follow-up never goes out.
Frequently asked questions
Write “quick-service restaurants in Dallas rated 4 and above, franchises and independents told apart”. The agent searches business listings and professional databases, reads each location's website and adds a Network column. You filter in one click, and each row keeps its rating, reviews, phone and website.
Ask for the owner or operator of each restaurant: the agent looks for the person running that location, verifies their email and adds their cell when there is one. To target the operators running several stores, start from a list of multi-unit operators and their locations.
Tell the agent once: “every Monday, add the quick-service restaurants that just appeared in the Houston listings”. To hear before the doors open, add a watch that reads the networks' websites every week and flags the coming-soon locations.
A morning email about their stores and their brand, an agent step that reads their job postings, a follow-up in the same thread, then a call before lunch. Emails go out from your own mailbox, calls from your browser, and the sequence stops as soon as an operator replies.
For 600 quick-service restaurants with their website read, about 390 emails and 200 cell phones, count around €80 of data on top of the subscription. An agency typically charges €1,500 to €2,500 for a comparable list, delivered once and never updated.See pricing
It depends on what you sell. Ingredients, recipes and often kitchen equipment are chosen by the franchisor: that's where you need to win. Cleaning, maintenance, insurance, hiring or bookkeeping are often the franchisee's call, store by store. One list can hold both: the Network column tells you who you're talking to.
Your next list
is one sentence away.
Create an account, describe your target, watch the agent work. No credit card.