LeadQuasar lists 26,313 restaurant contacts, and 19,654 of them (75%) have an email address. They are person-level records, 84% carry a name, and the most common title by a wide margin is Owner (10,676). If you sell to restaurants, this is a list of the people who sign, and the main skill is catching them when they are not on the floor.
The owner is the buyer, and the owner is busy
Look at the top titles and you see how independent restaurants are run:
| Title | Contacts |
|---|---|
| Owner | 10,676 |
| Owner And Operator | 597 |
| Business Owner | 412 |
| Co-Owner | 383 |
| Chef And Owner | 309 |
| Founder | 281 |
| Chief Executive Officer | 205 |
| Owner And Manager | 204 |
| President | 189 |
| Franchise Owner | 171 |
Almost every title near the top has "Owner" in it. At most of these places there is no purchasing department. The owner picks the POS, the linen service, the produce supplier and the payroll provider, often between tickets.
"Chef And Owner" (309) deserves its own approach. That person is in the kitchen through service. Lead with food cost, waste or kitchen workflow, not software dashboards.
"Franchise Owner" (171) is a different buyer again. A franchisee may be locked into the brand's approved vendors for food, equipment and technology. Ask early what they are free to choose. Local services like cleaning, repair, staffing and insurance are usually open; the POS often is not.
Timing beats copy
Restaurant owners keep a predictable day, and your outreach should fit around it.
- Avoid the rush. Do not call during lunch or dinner service. A call at noon on a Friday gets you a short, annoyed answer.
- Mid-afternoon works. The window between lunch and dinner prep is when an owner is most likely to be at a desk, ordering or doing the schedule.
- Early week is calmer. Many restaurants run lighter on Monday and Tuesday. Weekends are the worst time to ask for attention.
- Email lands whenever they check it. That is why the 75% email coverage matters here. An owner can read a short email at 11pm after close, when a phone call would be impossible.
Keep the email short enough to read on a phone, with one clear reason to reply. Owners get pitched constantly by delivery apps, POS vendors and marketing agencies, so name one problem and one result. The cold email guide covers structure, and you should follow CAN-SPAM and any state rules that apply.
Where the restaurant contacts are
Records cover 51 states and territories. The largest states:
| State | Contacts | With email | With phone |
|---|---|---|---|
| California | 2,859 | 1,755 | 1,746 |
| Texas | 2,512 | 1,213 | 1,743 |
| New York | 2,248 | 1,952 | 884 |
| Florida | 1,827 | 1,262 | 1,036 |
| Illinois | 1,050 | 780 | 598 |
| Pennsylvania | 1,002 | 734 | 521 |
The channel mix changes by state. New York is email-heavy: 1,952 of 2,248 records have an email, but only 884 have a phone. Texas leans the other way, with 1,743 phone numbers against 1,213 emails. Georgia is almost entirely email (650 of 657). Plan the sequence per state, not once for the whole list.
At city level, New York City leads with 1,638 contacts, then Chicago (791), Los Angeles (703), San Francisco (675) and Philadelphia (570). Houston, Phoenix, Detroit, Seattle and Boston each have several hundred.
If you sell anything that needs a site visit, like equipment service, hood cleaning or pest control, pick one of these metros and work it street by street.
Use the rating when it is there
2,220 of the records carry a Google rating, averaging 4.47. A rating is not a buying signal on its own, but it helps you pick an opener. A reputation or review-management pitch lands differently at a place with a weak rating than at one close to five stars. For most sellers, the more useful signal is the website: 35% of records list one, and a quick look tells you whether they take online orders, run a bar program, or cater.
Pick the right records first
The quality tiers break down as 12,395 CONNECTED, 6,385 STANDARD, 5,596 VERIFIED, 1,668 PREMIUM and 269 LEAN. Start with PREMIUM and VERIFIED when you are testing a message, so a bad result means a bad message, not bad data.
A practical sequence:
- Browse restaurant leads by state and city. Search and filtering are free.
- Filter to a tier and a metro, and scan titles. Separate franchise owners from independents.
- Unlock a first batch. A free account covers 50 a day with no card.
- Email first where coverage is high, and call mid-afternoon where it is not.
- When you are ready to work a whole metro, go unlimited for $3.99/month and export to CSV.
For list-building in general, see how to build a B2B lead list.
Frequently asked questions
How many restaurant owner contacts are in LeadQuasar?
There are 26,313 restaurant contacts in total. Owner is the top title with 10,676 records, followed by Owner And Operator (597), Business Owner (412) and Co-Owner (383).
What is the best time to call a restaurant owner?
Between lunch and dinner service, and earlier in the week. Avoid meal times and weekends. If a record has an email, send that first so the owner can reply after close.
Can I target franchise owners separately?
Franchise Owner appears as a title on 171 records, so you can spot them in results. Keep in mind franchisees often have to buy some things through the brand, so pitch services they choose locally.
Which cities have the most restaurant contacts?
New York City has 1,638, Chicago 791, Los Angeles 703, San Francisco 675 and Philadelphia 570.
Browse restaurant leads free, then create a free account to unlock 50 contacts a day with no card.