We're the restaurant agency. But not only that.
Estate agents, hotels, leisure, design studios and service companies. The photos change and the audience changes; the method —content, campaigns, measurement— stays the same.
What we learnt in hospitality works elsewhere too
Working with restaurants forces you to do two things: produce real content every month and measure where every call comes from, because the margins leave no room for wasting money. Those two disciplines are exactly what many businesses in other sectors lack.
So when we start working with an estate agency or a hotel, we bring the same habits: our own material, campaigns with a specific goal, and a monthly report that makes sense.
Four cases we know well
Estate agents
Winning property listings and recruiting agents, campaigns by area and price, direct contact lists via LinkedIn and ads in several languages. A foreign buyer makes up their mind before they land.
Hotels and hotel restaurants
Two audiences at once: the guests staying there and people from outside. They usually need separate content and separate campaigns, and hardly anyone sets it up that way.
Leisure and experiences
Parks, excursions, activities. Here the season, the language and advance booking rule: the website and measurement matter more than in any other sector.
Services and workshops
Design studios, renovation firms, technical companies. Customers who arrive via Google, word of mouth and LinkedIn, and who compare several quotes.
Clients outside hospitality
A hotel, a hotel restaurant, an ethnographic park, an estate agency and an Italian kitchen design studio.
Outside hospitality, the cycle is longer
Nobody buys a house or hires a renovation firm because a nice ad popped up on a Tuesday. The decision takes weeks or months, involves several people and gets compared with other options.
That changes the campaigns: more focus on direct contact, remarketing and content that answers questions, and less on impulse. And it changes the measurement: what you need to count isn't sales, it's good leads.
- Campaigns designed to generate leads, not impulses
- LinkedIn when the decision-maker is a professional
- Content that answers the questions holding back the decision
- A custom dashboard when you need to follow up many leads at once
What people ask us
If you're the restaurant agency, why would I hire you?
Because the underlying work is the same, and because hospitality is a demanding sector: tight margins, results in plain sight and no patience for empty reports. If you think your sector needs something we don't know how to do, we'll tell you.
Do you also handle the technical side of the website?
We build websites and maintain them. If your website is run by another provider or your own IT person, we work with them and pass on whatever needs changing; we don't fight to take the job over.
Do you work outside Tenerife?
Photo and video production happens on the island. Campaigns, websites, data and LinkedIn work just as well remotely.
Your business isn't a restaurant?
Tell us what you sell and who to. If it's not our thing, we'll tell you in the first conversation.