Generic restaurant ads get scrolled past. We build every campaign from the ground up around one venue — your menu, your neighborhood, your empty tables — so every dollar works toward a full house.
Time to capture attention
Creative refresh cycle
Best campaign ROAS to date
Six steps. No templates. Every campaign starts from your seats, not a swipe file.
Before a single ad is written, we sit inside your business. We study your menu, margins, seat count, covers pacing, and booking data, then interview your team about what guests actually order and when the room is empty. An ad that sells your highest-margin dish on your slowest night is worth more than a thousand impressions of pretty food.
We build your guest profile from real behavior, not guesses: geo-fences around your blocks and your competitors' patios, office-lunch radii, hotel concierge zones, event calendars, and lookalikes from your existing reservation list. Hungry locals, weekend visitors, and special-occasion planners each get their own audience — because they book differently.
Our photographers and copywriters shoot your actual food, room, and staff — never stock. Every ad is built to stop a scrolling thumb in under two seconds: a dish hero shot, one line of appetite-first copy, and a reservation button. We write in your brand voice, whether that's white-tablecloth restraint or neon-loud energy.
We put your ads where dining decisions happen: Instagram and Facebook feeds during the 4–7 p.m. hunger window, Google search when someone types 'best [your cuisine] near me', and reservation-platform placements at the moment of booking. Each platform gets its own creative cut, sized and captioned for how people browse it.
Every campaign launches with 3–5 creative variants. Within the first week we can see which dish, which hook, and which audience fills seats cheapest. Losers get killed fast, winners get budget. Creative refreshes every 14 days so your regulars never see a stale ad.
You get a monthly report that speaks your language: cost per reservation, covers added, spend per cover, and which night each campaign filled. No vanity metrics. If an ad isn't putting bodies in seats, we say so and fix it.
Illustrative campaign · Fictional restaurant and results
Olive Bistro, a Ligurian-style Italian trattoria on a side street in Manhattan's West Village, needs its Wednesday room filled. Two of six dinner seatings sit empty and the 6:30 and 8:30 tables rarely turn. The ask: bring couples who live or work within a 12-minute walk of the restaurant through the door on Wednesdays — no discounts, no specials menu. A four-week flight built on one hero dish: trofie al pesto, pounded in the open kitchen each morning.
A 15-second Instagram reel shot in the room at 6:15 p.m.: pesto pounded on marble, trofie tossed and plated, carried to a candlelit two-top by the window. Served to a geo-fenced audience of West Village residents and nearby office workers inside the 4–7 p.m. hunger window.
“Pesto pounded at four. Trofie on your table by seven. Make Wednesday your night in the Village at Olive Bistro.”Ad CTA: Reserve your table.
48 covers
In this example, 24 tracked reservations bring 48 diners across four Wednesdays — six covers a night, most seated between 6:30 and 8:00 p.m., with 71% first-time guests living or working within a half mile of the front door. Reservation records connect the ad to seated guests, not just clicks.
Example figures only; not a client result or a guarantee.
Where the money actually goes · Illustrative campaign figures
Every ad campaign is a chain of drop-offs. We price and optimise against the last link in it — the guest who actually sat down.
People inside the 12-minute walk geo-fence, four weeks
12.2% of everyone who saw it
11.4% of the people who watched
Reservations booked across four Wednesdays
Covers matched to reservation records
Ad spend in this example
Cost per seated cover
Paid for an impression that never sat down
Example figures only, drawn from the illustrative campaign on our ads page — not a client result or a guarantee. Bar widths use a compressed scale so the smallest stages stay visible; the numbers above are the figures being compared.
A bistro, a nightclub, and a rooftop bar don't get the same ads. Here's how the approach shifts.
Tasting-menu storytelling, deposit-backed reservations, and audiences filtered for high-spend diners. We sell the occasion, not the discount.
Event-driven campaigns, late-night geo-fences, and reels built for momentum. We fill the room Thursday through Saturday when it counts.
Campaigns that capture guests before they arrive and locals year-round — rooftop bars, brunch, and private events all get their own funnel.
30-min strategy call — free