For independent Bay Area restaurants

Corporate tables, on the nights you want them.

Team dinners, private rooms, office catering and the December run — from companies that come back four times a year.

Tell us about your restaurant See how we work

No fee to join. Viva earns a share of the orders we originate or manage.

One part of it: a request, as it reaches you

“Offsite dinner for 40 in Oakland, second week of November, wine and a microphone for the CEO.”

Budget approved · decision this week

What we would ask you

Is the date free?yes / no
Can you seat 40 privately?yes / no
What is your F&B minimum?$
What is it per head?$

Four questions. Most calls take two minutes.
A cover of 40 on a Tuesday is the order most kitchens have room for.

Working across all nine Bay Area counties

San FranciscoSan MateoSanta ClaraAlameda Contra CostaMarinSonomaNapaSolano

Private dining roomsFull buyoutsLarge tablesOff-premise cateringHoliday partiesChef-led menusNeighbourhood favourites

The corporate work we help you win

Team dinners

They come to you

Groups of 20 to 80 on the nights you have room.

“Offsite dinner for 40 in Oakland, wine and a mic”

$3,800–6,600 of food and drink for 40

Private rooms and buyouts

They come to you

A room held for one team, or the whole floor on a quiet Monday.

“Board dinner for 16, private room, Palo Alto”

$95–165 per head, before bar and service

Office catering

Delivered to an office

All-hands lunches and breakfast drops, on repeat.

“Lunch for 75 at the Fremont office, every other Tuesday”

$32–65 lunch · $22–42 breakfast, per head

Holiday parties

Either way

The December run, booked in September.

“Holiday dinner for 90, first week of December”

$95–165 per head, plus $32–68 for a bar

We meet you where you are

One corporate-growth program, adapted to what your restaurant already has. You do not choose a package here — the first conversation is about which of these you are.

No corporate offer yet

Build it with you

You run a strong restaurant, but there is no group menu, no minimum written down and nobody for an assistant to ask for. Viva helps you set the packages, the price per head and the questions worth asking, then puts you in front of companies.

A twelve-table dining room that has never quoted a group of 40.

Ready for more corporate demand

Fill what you built

You have a private room, a group menu and a page for it, and it is not full. Viva introduces the companies, brings the requests with a date and a headcount attached, and follows up after the night.

A private room doing two corporate nights a month with space for eight.

Enquiries arrive but stall

Convert what you have

Corporate email lands in a general inbox and gets answered after service, by which point the assistant has booked somewhere else. Viva tightens the response and reactivates the companies that ate with you once.

A restaurant whose group enquiries are answered at 11pm, or not at all.

How Viva grows the channel

1

We learn your business

What you sell, the orders you want, your capacity, your service area, and the corporate relationships you already have. Nothing gets built before this conversation.
2

We prepare the right path

We start with what you already have. That might mean sending demand to your existing ordering page, improving how corporate buyers enquire, or helping you establish a corporate channel from the ground up.
3

We generate and qualify demand

Viva introduces your business to relevant companies and matches you with corporate requests that fit — a named company, a date, a headcount and an approved budget, not a lead form.
4

You decide what to accept

You keep control of availability, pricing, minimums and fulfilment. Saying no costs nothing, and we would rather hear it quickly than tie up a night you cannot cover.
5

We help grow the account

Viva follows up after the order, encourages the next one, and looks for the other teams and departments inside that company who buy the same way.

Works with what you already run

Keep the systems that already work.

Flex CateringezCaterToastOpenTableResyYour own websiteEmail and phone

Where the order is placed

Wherever it belongs. If you already take orders through Flex, ezCater, Toast, OpenTable or Resy, we send the buyer there. We help generate and develop the corporate relationship; the order completes through the channel that suits it.

Who takes the payment

You do, on your terms, exactly as you do today. Viva does not sit between you and the money, and nothing changes about how you invoice.

Whether it is exclusive

It is not. There is no exclusivity, no requirement to replace anything, and no second menu to keep in sync. If a tool is working for you, it stays.

A first order is the start, not the finish

A corporate order should be the beginning of a relationship, not the end of a transaction. This is the growth motion Viva helps you create — not a guarantee attached to any one order.

A first dinner lands

One team of 40 on a Tuesday. A company that has never booked you books once, and finds out what you are like to work with.

It becomes the default

Viva follows up, records the menu and the minimum that worked, and comes back before the next quarter rather than after it. Teams that book once usually book several times a year.

Other departments follow

The assistant who booked it tells the team next door. We work the account outwards — new departments, new occasions, new budgets inside the same company.

Forty people now know your dining room

Everyone at that table ate your food under your name, a few miles from where they work. A corporate dinner is the cheapest introduction to your own neighbourhood there is.

The commercial model

We grow when you grow.

Rev share

There is no fee to join the Viva network. Viva earns a share of the revenue on the orders we originate or actively manage. You keep your existing customer relationships and continue using the ordering systems that work for you.

A revenue share on orders placed or managed through Viva. Charged on the order, after it goes ahead. Nothing is owed on a request you turn down or an order that does not happen.
No commission on your own business. Orders that come to you independently through Flex, ezCater, Toast, OpenTable or Resy, your own website or a customer you already had are yours, and always were.
Anything built is agreed separately. Page development, contact activation or a dedicated campaign is quoted and agreed before it starts — never applied to your bill afterwards.

We are early, and we would rather say so. We are building this network now and recruiting the first businesses into it — which means the ones who join at this stage help decide how it works, and are first in line when the orders come.

More than another marketplace listing

1Built around your business. We learn what makes you distinct and when you are the right fit — rather than sorting you by cuisine and price into a list.
2Works with your current systems. Keep Flex, ezCater, Toast, OpenTable or Resy or your direct process. Nothing to replace, no second menu to maintain.
3Creates demand, not just visibility. Viva reaches corporate buyers and qualifies them, so what arrives is a real request with a budget behind it.
4Develops the relationship. We help turn a first order into repeat corporate business, instead of handing you a stranger and moving on.
5Performance aligned. Viva earns when the opportunities we create turn into revenue. No monthly fee, no lead fee, no charge for a booking that does not happen.
6Independent and local by design. We help companies intentionally buy from distinctive businesses in their own communities.

Why we exist

Corporate buyers want your dining room. They just cannot find it.

You are not on the vendor list

Corporate procurement runs on approved vendors and purchase orders. A twelve-table restaurant never gets onto one, however good the food is.

The booking goes to a chain instead

Not because anyone preferred it. Because it was already set up, and the assistant placing it had four other jobs that day.

The quiet nights stay quiet

Monday to Wednesday is exactly where a corporate group fits, and exactly when nobody thinks to ask you. The demand exists; it is pointed somewhere else.

We do the finding. We call restaurants one at a time, learn what you can actually take on a given night, and put you in front of buyers who would otherwise have booked a chain.

Questions we get asked

Do I need a private dining room?

No. Most corporate work does not need one: a large table on a quiet night, an all-hands lunch delivered to an office, a buyout of a small room. If a request needs a private space we will ask first, and if you do not have one we simply will not bring you that request.

What size groups would I get?

Mostly 20 to 80. A seated dinner for 40 is the most common shape, and is typically $3,800–6,600 of food and drink before bar and service. Smaller board dinners of 12 to 16 come up often, and holiday parties run larger.

Which nights would these land on?

Corporate groups book Monday to Thursday far more than weekends, because the team is being paid to be there. That is usually the point — it fills the covers you are least worried about losing.

Do I have to leave Flex, ezCater, Toast or OpenTable?

No. Viva works alongside them and your own website. We generate and develop the corporate relationship; the booking or the order completes through whichever channel already suits it. There is no exclusivity and no second menu to keep in sync.

Can I turn a request down?

Yes, and it costs nothing. You keep control of availability, pricing, minimums and how you staff the night. We would rather hear no quickly than tie up a room you cannot cover.

Who takes the deposit and the payment?

You do, on your own terms, exactly as you do today. Viva does not sit between you and your customer’s money, and nothing changes about how you invoice or how you run the night.

What does it cost?

There is no fee to join. Viva earns a share of the revenue on the orders we originate or actively manage, charged after the order goes ahead. Nothing is owed on a request you turn down or a booking that does not happen. Anything we build for you — a corporate page, contact activation, a dedicated campaign — is quoted and agreed separately before it starts.

We are already full at weekends. Is this still for us?

Usually yes, because almost none of this is a weekend booking. If your Tuesday to Thursday is also full, tell us on the first call and we will say plainly whether we can add anything.

How do I start?

Fill in the short form at the bottom of this page. It asks how you handle corporate business today, which systems you use, and what you want help with, so the first call starts somewhere useful. You can also call (650) 772-6326 or email [email protected]. There is no contract. We are early and building the network now, so restaurants joining at this stage help shape how it works.