Chosen, night after night.

A restaurant is the most competitive room in hospitality. Guests choose nightly among hundreds of options, decide in seconds from a feed or a rating, and rarely explain why they never came back. Margins are thin, seasons swing, and one quiet month can erase a good quarter.

That is the market this house was built for. We work only with restaurants, hotels and the people who run them, so nothing needs explaining — covers, seatings, seasonality, the difference between a full Friday and a profitable one. Every floor works from one strategy, and answers to one number: guests through the door.

How our house works for restaurants?

One strategy across every channel.
Feed, press, website and ads carry the same story, planned on one calendar and reported in one place.

Content produced around your service.
Our own producers film in your room at the right hours — no stock, no disruption, no explaining the industry.

Measured in covers, not clicks.
Every month reports back to reservations, revenue and the cost of winning a guest, in the venue's own language.

30+

restaurant brands in the house's care.

1M+

guests reached monthly across the accounts we run.

FAQ

Before You Ask

What does a restaurant marketing agency do?

Everything between the kitchen and the guest's decision: positioning and brand, social media and content, press, reviews, the website and the advertising. A hospitality-only agency runs these as one system and measures them in reservations and revenue rather than likes.

How much should a restaurant spend on marketing?

A common benchmark is three to six percent of revenue, with more around an opening or repositioning. The honest answer depends on the goal — we scope to the covers you need, and say plainly when spending more would not help.

How do I get more guests into my restaurant?

Be excellent where guests decide: a feed that sells the room, a Google profile that ranks and reads well, reviews answered properly, and a reservation two taps away. Consistency across those four moves more covers than any single campaign.

Do you work with small independent restaurants?

Yes — the house works with single dining rooms as well as groups and chains. Engagements scale to the venue: some begin on one floor, with a single discipline, and grow from there.

Which marketing channel works best for restaurants?

Instagram and TikTok create the desire, Google converts the decision, and reviews close it. The right mix depends on your guest and your price point — which is what the strategy decides before a euro is spent.

Why choose a hospitality-only marketing agency?

Nothing needs explaining — covers, seatings, seasons, no-shows. The benchmarks are real because the neighbouring accounts are restaurants too, and the producers film dining rooms every week. Experience compounds; generalists start over with every industry.