The restaurant agency
More than twenty venues: Italian restaurants, sushi, Neapolitan pizzerias, beach bars and sunset beach clubs. We know how your week works before you tell us.
You don't promote a restaurant like a shop
Your product runs out every night and can't be stored. You have full days and empty days in the same week. Your clientele changes completely between February and August. And your competition is a hundred metres away, with the same terrace and the same view.
That changes everything: where the advertising money goes, which days get a push, what gets photographed and what gets said. An agency that handles a clinic today and a restaurant tomorrow treats both the same way, and it shows.
Everything you need, together
Photo and video shoot
One shoot a month: dishes, dining room, staff and subtitled reels.
See more →Social media properly managed
Calendar, captions, stories and publishing. In Spanish, English and Italian.
See more →Campaigns that fill tables
Meta Ads for quiet days, events and the low season.
See more →Showing up on Google and Maps
Campaigns and your Business Profile, which is where the calls come from.
See more →Reviews answered
Every one, in its own language. The first thing people check before booking.
See more →A report every month
What was spent, what came in and what we propose next.
See more →Five things we take as given
And that you almost always have to explain to a generalist agency.
Monday isn't Saturday
There's no point spending on advertising on a Friday evening if you're already full that day. The money goes where there are gaps, and comes out where it isn't needed.
In the low season the customer changes
Out of season, residents matter much more than tourists. Languages, opening hours and even the dishes worth showing all change.
The dish has to make people hungry
A badly lit photo of a good dish does more harm than not posting. That's why the shoot isn't an extra: it's the foundation.
People decide on the map
Many of your new customers find you on Google Maps two hundred metres from your door, not scrolling Instagram. That profile is worth as much as your social media account.
The goal is the till
Followers are nice and they help, but a big profile with an empty dining room is no use to anyone. We measure what brings people closer to a table.
Restaurants we look after right now
Open any of them and look at the latest posts: that's what we do, with no presentation filter.
Roca Negra@rocanegrasunsetclub
Nero sul Mare@nerosulmare
Vitae@vitae_tenerife
Mirlo@mirlolacaleta
La Torre del Mirador@latorredelmirador
Nama@namasushi
Ilili@ililirestaurante
La Libélula@lalibelula_tenerife
Arca Osteria@arca.tenerife
Casa Mia@casamia.tenerife
Curry Box@curry.box.spain
Gallo Turuleco@gallo_turuleco_official
La Focaccia@restaurante_lafocacciaMasa y CorazónMasa y Corazón@masaycorazontenerife
Trigo@trigo.pizzeria
Mamma Mia@mammamiatenerifeMakaMaka@makaveganbrunchtenerife
Chiringuito El Puertito@chiringuito.el.puertito
Chiringuito Playa San Juan@chiringuitoplayasanjuan
Los Gigantes Beach Club@los.gigantes.beach.club
Earth Restaurante@earthrestauranteThe first month is the one you notice most
We usually start with whatever is weakest. In most venues that's the material: old photos, none on the Google Business Profile and an Instagram account that hasn't posted in three weeks.
So the first month is usually a photo shoot, an up-to-date Google Business Profile, reviews answered and the calendar up and running. Campaigns come in afterwards, once there's something good to push. Spending money on advertising to send people to a neglected profile is the quickest way to throw it away.
- Material first, advertising second
- A fixed quote in writing before we start
- The accounts and logins remain yours
- The first month's report sets the starting point
Restaurant marketing: the usual questions
How much does restaurant marketing cost?
It depends on how many photo shoots you need each month, how many networks you run and whether you want campaigns. We prepare a fixed quote after getting to know your venue, and the ad spend is always separate: you pay it directly to Meta or Google.
Do you work with restaurants that already have someone?
Yes, and in that case the first thing is to look at what's been done. Sometimes all that's missing is organising and measuring, and there's no need to change everything.
How soon will I notice a difference?
Campaigns move things in the first week: messages, calls, profile visits. Community growth and Google rankings take between three and six months. We say so before you sign, not when the question comes up.
Is there a minimum contract period?
Contracts are month to month, not by the year. We'd rather you stay because the numbers convince you, not because you can't leave.
Tell us about your restaurant
We'll tell you what we would do in the first month, in half an hour and with no forty-page presentation.