Claim Your Place: You Are Probably Already Listed

There are more than twelve thousand food businesses on Mosey and the large majority have never been claimed by the person who runs them.

That is not an oversight. The map is built from public data so that customers can find somewhere to eat before any owner has signed up to anything — which means your venue is probably on there now, with whatever information happened to be available, being seen by people deciding where to go tonight.

Claiming it is free and takes a few minutes.

What claiming actually changes

Before you claim it, your listing is whatever public data says it is: a name, an address, probably some opening hours, possibly wrong.

After you claim it, it is yours:

• Your menu, with prices and sections
• Your photographs, rather than none
• Your opening hours, including the ones you changed last month
• Your replies to ratings people have left
• Your details — what you actually do, whether you take bookings, whether there is parking

None of that costs anything, and it is the difference between a listing somebody scrolls past and one they choose.

How it works

1. Find your venue. Search for it. If it is there, claim it. If it is not, add it.

2. Tell us who you are. Enough to show you are connected to the business.

3. It is reviewed. This is the step people ask about, so it is worth being plain: a claim is checked by a person before it goes live. That is there so somebody cannot claim a restaurant they have nothing to do with — the same protection you would want on your own venue.

4. Fill in the three things that matter. Menu, photographs, hours.

The menu, without typing it

The menu is the single most valuable thing on a listing and the reason most owners stall.

You do not have to type it. Photograph it — the printed menu, a board, a PDF — and it is read for you, including sections and prices. What comes back needs checking, because a photograph of a handwritten board is a harder problem than a clean PDF, but correcting a menu is a different job from entering one.

A listing with a full menu gets chosen more often than one without, by a wide margin, for an obvious reason: somebody deciding where to eat wants to know what they would eat.

The ratings that are already there

If people have rated you, those ratings stay. You cannot remove them, and that is the point of them.

What you can do is reply, and it is worth more than most owners expect. A venue that answers its ratings — briefly, without arguing — reads to a stranger as a place that is paying attention. A run of unanswered complaints reads as a place that is not.

The practical advice is dull and it works: reply to the good ones in a sentence, reply to the bad ones without defending yourself, and never reply the same day you read one that annoyed you.

If your venue is not listed

Add it. The form asks for the things a customer needs — name, address, what kind of place it is, when you are open — and it goes through the same review as a claim.

This is the normal route for somewhere new, somewhere that has changed hands, or a food truck and market trader whose address is not a fixed one. Pop-ups and traders work slightly differently, because where you are is a schedule rather than a pin, and that is handled rather than fudged.

What is free, and what is not

This is worth stating plainly, because most platforms in this space are not free.

Free, permanently:

• Your listing, menu, photographs and opening hours
• Ratings and replying to them
• A loyalty programme, on every tier including the free one
• Your customer list and what it tells you

Paid, only when you sell something:

• In-store payments at 1.5%
• Orders for collection at 1.5%
• Vouchers and promotions at 4.5%, event tickets at 4%
• Memberships at 8%

There is no monthly fee for existing on Mosey, and a venue that claims its listing, puts its menu up and runs a free loyalty programme will pay nothing, ever.

What to do in the first week

In order, because the order matters:

1. Menu. Photograph it, check the result, publish it.
2. Photographs. Of food, not of the room. Six good ones beat thirty mediocre ones.
3. Hours. Including the odd ones — the Monday you close, the Sunday you open late.
4. Reply to your ratings. Every one, briefly. A venue that answers reads as a venue that is paying attention.
5. Turn on loyalty. It is free, it takes ten minutes, and it is what turns a first visit into a second.

Everything else can wait until you want it. There is no tier to choose, no trial to start and no call to book — the free version is the product, and the paid parts are things you sell rather than things you subscribe to.

What it connects to

• Get discovered on Mosey — how people find you once you are claimed
• Menus and AI menu scanning — photograph the menu instead of typing it
• Run a loyalty programme — free on every tier
• How your venue earns Mosey Gold — what the mark means and how it is earned
• What Mosey costs — every rate on one page