Built in Omaha.For the people who cook, eat, and scroll.
OmahaFoodie is two products under one roof: a social app for diners, and an operating system for restaurants and food trucks.
Why we exist
The best restaurants in Omaha were stuck on Google Maps.
We kept seeing small kitchens run real brilliance on Tuesday nights — and zero diners walked in. Meanwhile, the loyal foodies in their network had no way to hear about it in time.
So we built the thing that closes that gap: a feed that talks about the dish your neighbor ate an hour ago, and a dashboard that lets a chef fill the lunch slump without a marketing agency.
We went live with our menu in one afternoon and finally had time to answer every review. The AI drafts feel like having a second GM.
Four principles,everything else downstream.
Omaha-first, always.
We live here. We eat here. We exclusively support locally owned and operated kitchens—no national chains allowed. Every feature ships because a local foodie or operator asked for it.
Tools that respect the kitchen.
Operators don't have time for dashboards. We build workflows that end in one button press — 'Publish', 'Send', 'Go live'.
Reviews as relationships.
A review without a reply is a complaint. Our AI helps restaurants close the loop so every voice leaves the thread feeling heard.
Pay for value, not logins.
Foodies pay nothing. Vendors onboard and list for free today; Hotplate flash sales will use simple pay-as-you-go credits when they launch. Core tools stay free so kitchens keep using them.
Early, honest, and growing.
We publish what we know. Stats update monthly — no vanity metrics.
- Omaha zones — Hotplate launching with the network
- 15
- Reviewed with photos
- 22k+
- Every review gets sentiment + draft
- 100%
- Published via AI extraction
- 300+
Neighborhoods
Omaha zones — Hotplate launching with the network
Dishes
Reviewed with photos
AI replies
Every review gets sentiment + draft
Menus live
Published via AI extraction
Want to build Omaha’s food network with us?
We’re a small team. Operators, foodies, hobbyist critics and press — we’d love to hear from you.