Last update: December 22, 2025
Media Kit
About the Project
My name is Dan Špaňhel and I have been creating the Food on the Move website since 2022 for people who, like me, are looking for authentic local food. I write exclusively about places I have personally visited and dishes I have personally tasted.
You won’t find any rewritten press releases or “TOP 20 restaurants” lists written from a desk here.
My audience consists of affluent (45% of them own an iPhone), adult visitors who seek expertise and quality and who spend a significant amount of time on my website (average 2:44 min). All content is available for free.
I create more than 99% of the content at my own expense. I only include places for collaboration that I consider exceptional. These are often establishments with a higher price point, where collaboration allows me to create content that simply wouldn’t exist otherwise for financial reasons. I do not charge any fee for these collaborations; I am “merely” a guest of the establishment.
Key Metrics
35,000+
average monthly traffic
2:44 min
average visit duration
45%
of users own an iPhone
CZ / EN / SK
top 3 browser languages
👉 Don’t have time to read the whole text? Skip straight to the Real Impact section.
Traffic
Average monthly traffic is 35,000+ visitors.
Website traffic was not significantly affected even by the launch of Google AI Overviews in the Czech Republic (May 2025), when some websites saw traffic drops of up to 75%.
In the long term, the average visit duration stays just under the 3-minute mark.
Visitors who spend several hours on the site and read through dozens of pages are no exception.
TV reports on gastronomy have an immediate and significant impact on traffic. An example is the announcement of the Czech Michelin awards, when a new visitor arrived at the website every two seconds.
Traffic Sources
Visitors come specifically from search engines (Google, Seznam), looking for specific tips. All traffic is organic (I do not use paid advertising to inflate numbers).
My Audience
I focus exclusively on the website. People come here actively seeking a specific advice, or inspiration. These are readers who truly need information at that moment and are fully focused on it.
Social networks build awareness, my website captures the customer at the moment of active decision-making. Consumption on Instagram or TikTok is passive; your video gets drowned out by another in a minute and completely forgotten in a week. Web content is more permanent. Thanks to search engines and AI, it remains discoverable the moment a reader is actively looking for a solution to their problem.
Among visitors, Czech represents 46%, followed by English (24%) and Slovak (21%).
A high 45% of all visitors use an iPhone. This indicates an affluent target group with a higher willingness to spend on quality gastronomy.
I have been creating the website with a mobile-first approach from the beginning. 71% of visitors use a smartphone to access the website.
The statistics are cleaned of AI bots and spam traffic. I use the top-tier tool Matomo Analytics for measurement.
Real Impact
Food on the Move is a passion project for me. And I am glad that my work has an impact even in the era of artificial intelligence.
Thanks to the high credibility and quality of the content, Google often uses my articles as an authoritative source for its AI Overviews. This means that when a user anywhere in the world searches for food tips in a given location, Google generates an answer based on my data as well. A mention on my website can thus get selected information directly into the “first answer” in search results.
My content also serves as a knowledge base for other Large Language Models (LLMs). Users are increasingly asking ChatGPT or other AI assistants directly for recommendations. Since these models draw from my website and consider it an authoritative source, artificial intelligence can recommend my information as a relevant answer.
Being cited by artificial intelligence is the new SEO.
Of course, it remains true that visitors who want to see the menu or book a table go directly to the establishments’ websites. However, this metric is becoming less and less significant with the rise of AI. Below are click-through statistics for the top five establishments in 2025 (December not included, data intentionally anonymized).
Does this make sense to you?
If so, I would be very happy to discuss a potential collaboration in person or via email.
Get in touch via the contact form and we’ll work something out.
Thanks!