Verified restaurant contact data
The restaurant email list, refreshed before the next 1,000 close.
777,161 restaurant companies across the US and Canada, running 1,339,912 locations, and the market is moving as you read this. Places open, close, and rebrand every week. We map all of them, find the owner, and keep it current.
The market, by the numbers
Independent, and constantly moving.
are single-location
Mom-and-pops and one-off concepts. The national chains everyone already has are a sliver of the market.
have no LinkedIn presence
Most restaurants never built a company page. Prospect on LinkedIn and you are missing the market.
have no website
More than a third run on a phone, a POS, and a Google pin. No site for software to crawl.
The catch
A list this big is worthless if it's stale.
Restaurants are the most volatile small business there is. They open, close, change hands, and rebrand constantly, which is exactly why the restaurant lists floating around the internet are mostly graveyards. You buy 200,000 contacts once, and a year later a big chunk of them are addresses where the lights are off.
That volatility is the whole reason this list is built the way it is. It is rebuilt on a rolling schedule, closed locations are dropped, and emails are re-checked by our data source before they go out, so you are paying to reach the place that is open this quarter, not the one that shut last spring.
Inside the data
What every record carries.
Enough to email the owner, call the restaurant, and know the format and size before a rep ever picks up the phone.
Contact
- Full name
- Verified email
- Direct dial and mobile
- LinkedIn, where the owner has one
Role
- Job title
- Owner, operator, or manager
- Seniority and decision-maker level
- Current-role confirmed
The restaurant
- Name and website
- Format and cuisine
- Independent or chain
- Address, city, state, ZIP
- Google rating and reviews
- Years in business
Context
- Locations under one owner
- Price band
- Service style
- Languages
Custom agent signals
Reach the restaurant at the right moment.
A place that opened last month buys nothing like one that has run for twenty years. Point Orbital's agents at your ICP and they research each restaurant for the signals you score on, then tag the record. A few teams ask for:
If you can define the signal, an agent can go find it. That is the difference between a list and a worklist.
What we don't fake: no scraped directory dumps, no closed locations padding the count, no guesses. If we can't stand behind a field, it isn't in the record.
Coverage
Every format, every state.
The list spans the full population of restaurants. The biggest states carry the most depth.
By format
Biggest states
Tracking new openings? See newly registered restaurants, the Florida cut, or newly opened cafes.
The difference
Why your CRM only has the chains.
Enterprise databases are built from a digital footprint: a company page, a website, ad spend, hiring posts. An independent restaurant that takes orders on a POS and posts the specials to Instagram has almost none of that, so it never enters the database, and neither does the owner. Search a city and you get the franchise HQs and a wall of blanks.
We work the other way around. We start from the restaurants on the ground, all 777,161 of them running 1,339,912 locations, then find the person who runs each one, including the owners who never made a LinkedIn page. The contacts are validated by our data source, so you get the same quality the big tools sell, on the businesses they never had, kept current instead of frozen in time.
We will not hand you a stale million-row dump and call it coverage. The number that matters is the one still open and reachable this quarter, ranked by the signals your team tracks.
How it stays accurate
Built to be re-checked.
Start with the full map. Every restaurant operating in the US and Canada, not a scraped slice of the ones with marketing budgets.
Find the operator. For each, we identify the owner or operator, with role and seniority, so a rep can skip the host stand and reach the person who signs the checks.
Then re-check, on a schedule. Closed locations are dropped, rebrands are caught, and emails are re-validated by our data source. Freshness is the product, not a one-time export.
Then rank it. Our agents tag the custom signals you score on, so the list lands sorted by fit instead of by zip code.
Put it to work
Who buys it.
POS & payments
Reach owners choosing a register and a payments stack.
Food & beverage suppliers
Sell ingredients, equipment, and supplies direct to the kitchen.
Restaurant tech
Reservations, delivery, loyalty, and marketing tools, in front of the buyer.
Franchising & M&A
Source franchisees or acquisition targets among independents.
Recruiting & staffing
Reach owners hiring kitchen and front-of-house.
Finance & insurance
Lending, insurance, and payments offers for operators.
Questions
What buyers want to know.
Can I try a sample before buying?
Yes. Tell us the states and the kind of restaurant you want, and we send around 100 records so you can check them against your own before anything changes hands.
What is in each record?
The contact (verified email, direct dial, LinkedIn where the owner has one), the person's role and seniority, and the business: name, website if it has one, format such as full-service or QSR, independent or chain, location, and Google reviews. Plus the custom signals our agents tag for you. No scraped directory dumps, no padded counts.
How do you keep a list this big fresh?
Restaurants open, close, and rebrand constantly, so the list is rebuilt on a rolling schedule. Closed locations are dropped and emails are re-validated by our data source, so you are not paying for a place that shut last spring.
Can you tag custom signals?
Yes, and it is the main reason teams pick us over a static list. Point our agents at your ICP and they research each restaurant for the signals you score on, such as recently opened, a new location, the POS or online-ordering software in use, hiring, or a liquor license, then tag the record.
Where does the data come from?
We start from the full population of restaurants operating in the US and Canada, 777,161 distinct companies running 1,339,912 locations in our 2026 canonical pull, then find the owner or operator for each, including owners who never made a LinkedIn profile. Emails are validated by our data source.
Is it US and Canada?
Yes. We cover both. The US carries the most depth, but Canadian restaurants are included.
Can I filter by state or format?
Yes. Narrow by state or metro, by format such as full-service, QSR, cafe, bakery, or bar, and by independent versus chain before you take anything.
How is this different from ZoomInfo or a list broker?
Most restaurants are independent and never built a company page, so they never enter an enterprise database, and a broker list goes stale within a year of being sold. We map the full market, find the owner for each, keep it current, and tag the signals you score on. You get a fresh, scored account set, not a flat spreadsheet.
Try the restaurant list before you buy it.
Tell us the states and the kind of restaurant you are after. We will send a free sample of around 100 verified owner contacts to check against your own, no commitment.
Get a free sampleWant to size the market first? See how many restaurants are in the US (749,404) and the state breakdown before you pull the list.