Home / Services / Hospitality & Tourism
HOSPITALITY · RESTAURANTS · TAKEAWAYS · HOTELS · ATTRACTIONSHospitality lives and dies on the weekend — and on whether guests book direct or through someone taking commission. We build booking-ready websites, run local SEO and social, and create the content and systems that fill tables, rooms and ticket slots for UK hospitality businesses.
Hospitality digital marketing is the mix of website, search, social media, content and review management that turns nearby searchers and scrollers into bookings, orders and covers. For restaurants, takeaways, hotels and attractions it means a direct booking or ordering path you own, a Google profile that wins the local search, social content that shows the food and the experience honestly, and campaigns that flex with the season — all measured on covers, orders and rooms rather than clicks.
Hospitality digital marketing starts with a margin problem. Every order or booking that arrives through an aggregator platform carries a commission taken off the top of the ticket, and platforms are designed to keep the customer relationship — and the data — for themselves. Those platforms are genuine discovery engines, and most venues should stay on them. The mistake is letting them become the whole business: no direct booking path, no customer data, no reason for a regular to come to you first.
Then there is seasonality, which hits hospitality harder than almost any sector. A Lake District hotel’s year is made in the school holidays; a city-centre restaurant lives on Friday and Saturday; a takeaway’s rainy Tuesday looks nothing like its Saturday night. Marketing that spends flatly across twelve months wastes money in both directions — too little when demand peaks, too much when the diary is empty. Demand has to be shaped: peaks defended, troughs filled deliberately with the right offers.
Reviews are the currency of the sector. A restaurant’s Google rating is its shopfront; a hotel’s review profile decides bookings before the website is even opened. One unanswered one-star review does quiet damage for months, and a steady flow of recent, answered reviews is one of the few ranking and trust signals a venue fully controls. Discovery is visual now, too — a large share of younger diners choose where to eat from TikTok and Instagram, which makes food photography and short-form video as commercially important as the menu itself.
This hub pulls the whole toolkit together for food and hospitality businesses: social media for restaurants, social media for takeaways, content creation that keeps the feed fed, websites and ordering systems you control, and even the staff rota systems that keep service — and therefore content — running smoothly behind the scenes.
Fast, mobile-first sites with the booking or ordering path front and centre — table reservations, room bookings, ticket sales, takeaway ordering — built around the systems you already use, with book direct as the obvious, easiest option on every page.
Managed Instagram, TikTok and Facebook built around bookings: seasonal menus, chef and team stories, events and private dining, with a calendar your kitchen can actually sustain during service. Run as a proper programme, not random posting when someone remembers.
Order-led social for takeaways: short prep videos, offers aimed at quiet nights, and a constant push that moves regulars from aggregator apps to your own ordering channel, where the margin and the customer relationship stay with you.
A monthly content day that produces a month of posts: honest food photography, reels and TikTok formats shot around real service, menu-launch campaigns and seasonal specials — planned so one shoot feeds every channel you run.
The searches that matter — best restaurant near me, hotel near a venue, takeaway open now — won with an optimised Google profile, menus and photos kept current, review generation and response handled properly, and local pages for each location you serve.
The operational software hospitality runs on: rota and shift systems staff actually check, booking and enquiry handling, and customer records that turn one-off covers into regulars. Built around how your venue works, not a generic template.
Google and Meta campaigns for the bookings worth fighting for — Christmas parties, wedding and conference business, peak-season dates, new-opening launches — with budgets that flex with your season and tracking that reports bookings, not clicks.
Our AR menus let diners see dishes in 3D before they order, and WebAR trails and previews give attractions and hotels an experience guests photograph and share. Browser-based, no app download — part of the 200+ AR projects we have delivered since 2020.
We map where your bookings and orders come from, what the platforms take, and where direct bookings leak away — then put a value on fixing it.
Website booking and ordering flow, Google Business Profile, review system. Book direct becomes the easiest option, not the hidden one.
A monthly content day and a calendar tied to your real diary — menus, events, local fixtures — so social never depends on someone remembering mid-service.
One calendar for the year: peaks defended, troughs filled with offers, launches and events promoted on paid social. Spend follows demand.
Rotas, bookings and customer records tidied into tools your team will actually use, so the operation behind the marketing stops leaking time.
Monthly numbers in plain English: direct vs platform bookings, cost per booking, review-rating trend, and what we are changing next.
It rents all of its demand. A venue that only exists on aggregator apps and a neglected Instagram page has no asset of its own: when the platform changes its ranking or raises commission, the business feels it immediately. The venues that thrive treat platforms as discovery, then give customers a reason and an easy route to book or order direct next time — a better-priced set menu, a loyalty nudge, a booking flow that takes thirty seconds. That shift is the entire commercial logic of owning your website and ordering channel.
It posts like a brochure. A feed of polished dish photos with no people, no offers and no booking path is decoration. Hospitality social works when it behaves like the business itself: the chef talking through tonight’s special, the queue at the counter on a Friday, the regular whose order the staff know by heart. Our content creation for restaurants and takeaways is built around capturing that real material on one planned shoot day a month, because nobody can film properly in the middle of a Saturday service.
It ignores the diary. Restaurants and hotels do not have a demand problem evenly spread across the year; they have empty Tuesdays and oversubscribed Saturdays, quiet Januarys and impossible Decembers. Generic always-on marketing misses this completely. The calendar should start from your diary — menu changes, events, local fixtures, payday weekends, school holidays — and spend should rise and fall with it. That is how social media for restaurants and social media for takeaways are planned here: as diary management, not content for content’s sake.
The operation undermines the marketing. There is little point filling a restaurant whose rota is chaos: understaffed nights produce the slow service and cold food that become next week’s one-star reviews, and the marketing has to work twice as hard to replace the regulars who quietly leave. That is why this hub includes the unglamorous systems work — a restaurant shift management system that staff check on their phones, bookings handled without a paper diary, customer details kept well enough to invite people back. Good operations are a marketing channel.
Pricing, honestly. Everything here is quoted from the same published figures as the rest of the site. Websites start from £995 for a brochure site, with ordering-ready and ecommerce builds in the £3,495 band from our published website packages. Managed social media runs from £500–£900 a month for a single channel to £900–£2,000 for two to three channels including content production. SEO retainers run £750–£3,000 a month and PPC management from £500 a month plus ad spend. Bespoke systems such as rota software are scoped and quoted per build after a discovery call — we would rather tell you that plainly than invent a price.
If you run a single independent venue, a small group, or a growing chain, the starting point is the same: a free consultation where we look at where your covers and orders actually come from today, what the platforms are taking, and which of these pieces would pay back first. No obligation, and no twelve-month contract pitch — hospitality margins do not forgive wasted spend, and neither do we.
That is the core strategy: keep the platforms for discovery, move the transaction to your own site with a frictionless booking or ordering path and a reason to come direct. Most venues cannot and should not quit the platforms entirely; the goal is rebalancing the mix so direct bookings grow month on month and the customer relationship belongs to you.
Yes — content calendars, shoot direction, posting and community management, plus paid campaigns for launches, events and quiet-period offers. Short-form video is where a large share of food discovery happens now, so we treat it as a sales channel with a booking or ordering path behind every post, not a vanity project. Day-to-day running sits in our social media management service.
Diners scan a QR code on the table, point their phone at the menu and see dishes in 3D before ordering — no app to download. It helps guests order with confidence and gives them something to share. See our AR menus page for the detail, and WebAR for tourism if you run an attraction.
You stay visible all year, but spend follows the season: heavier before peaks such as summer and Christmas, targeted offers in the troughs such as January and the shoulder months. We build one annual calendar around your diary so quiet periods are filled deliberately, with offers your margins can afford, rather than hopefully.
Yes. Launch work covers pre-opening social build-up, a Google Business Profile set up properly from day one, local PR and creator outreach, and opening-week paid social — planned backwards from your opening date so the first weekend starts with a queue, not a hope.
Yes — the same principles apply: direct bookings over commission, reviews managed properly, content that shows the experience, and campaigns timed to school holidays, events and weather windows. Ticket sales, room bookings and covers are the numbers we report on, whatever the venue type.
Our studio is at 174 Wilmslow Road in Manchester, and we work with hospitality businesses across the UK. Content days and launches are planned around your service pattern; most reporting, planning and management happens remotely, which suits how hospitality teams actually work.
Order-led social that moves regulars to your own channel.
Explore →Social planned around bookings, events and seasonal menus.
Explore →One shoot day a month that feeds every channel.
Explore →Menus you can update, ordering and bookings you own.
Explore →Staff rotas on phones, swaps approved, hours ready for payroll.
Explore →We will show you what platform commission is really costing you — and the direct-booking plan to cut it.
Book a Free Consultation →