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SNS Advertising for Restaurants

Social Ads for
Restaurants

Restaurant advertising is wasted the moment it steps outside the catchment. We deliver within a few kilometres of the door and judge it on covers and bookings, not views.

  • Instagram
  • Meta
  • TikTok

Numbers

Covers decide it. Younger diners pick on social, and a referral costs 200 yen a head

83.3%

Eight in ten closures come down to too few covers

Share of restaurant insolvencies attributed to weak sales. Not input costs, not staffing — covers

Tokyo Shoko Research, Restaurant Insolvencies, H1 2026

52.2%

Younger diners go not to portals but to Instagram

Instagram is where Gen Z most often look for somewhere to eat. Restaurant portals come third at 9.8%

StorePro, How Gen Z Finds Restaurants, 2025 (n=1,012), independently checked

200yen

A portal booking costs 200 yen a head

Referral fee per person on an online booking through a restaurant portal (dinner service). A party of four costs 800 yen

Hot Pepper Gourmet listing information (published rates as of September 2026)

2.19m yen

Value added per head is a quarter of all industries

Value added per employee in food service. Less than a quarter of the 9.17m yen all-industry average, which caps what you can spend per acquisition

Ministry of Agriculture, Forestry and Fisheries and Ministry of Health, Labour and Welfare, Labour-Saving Investment Plan: Food Service, June 2025

Issues

When social ads don't work for a restaurant, it is usually one of these three

Illustration of a chef with both hands full of pans, beside a tripod-mounted camera left unused

01

All you run is a still of the food

Put out a beautifully shot plate and it still looks like every other ad in the feed. What's missing is variety and volume of material.

The fixWe recut posts that took off early to 10-20 seconds and run them as ads unchanged.

Illustration of a customer comparing star ratings and review bubbles

02

You can't compare cost per booking

Without measurement in place, how many bookings the ads produced stays unknown. There is no way to line it up against your other channels on the same terms.

The fixA pixel and CAPI on the booking completion page, reported as bookings and cost per booking.

Illustration of an owner watching a jagged bookings chart, with a full dining room at night and empty tables at lunch

03

It reaches people who will never come

Too wide a catchment and you keep buying impressions from people who won't visit. The sensible thing is to narrow it to the days and hours you have empty seats.

The fixWe split delivery by walking, rail and driving catchments and weight the budget to the days and hours you're empty.

Process

From measurement set-up to monthly reporting: how it actually runs for a restaurant

Workflow

Delivery design through booking measurement, reporting and next month's plan, with the same people throughout

Illustration of structuring the ad account and preparing booking measurement

Phase01

Catchment design and booking measurement
  • Confirming the catchment and the empty slots
  • Installing booking measurement
  • The path through maps, bookings and LINE

Whether the advertising works is all but settled before delivery.

The days and hours you want filled, and how people get to you. We set the delivery area from what you tell us, install measurement on the booking completion page, and put the maps and booking paths in order.

Illustration of producing restaurant ad creative across several angles

Phase02

Getting the creative ready
  • Recutting the posts that took off
  • Several videos per angle
  • Batch shoots once or twice a month

A set you can compare comes before one perfect video.

Posts that got a good response are recut to 10-20 seconds. Where there isn't enough material, we come in and film during prep and the quiet hours.

Illustration of small test deliveries identifying the winning creative

Phase03

Small tests, picking the winners
  • Small deliveries inside the catchment
  • Judged on early data
  • Only winners go to full delivery

Spending isn't a gamble; it happens once the data confirms it.

Several run at once in small budgets, judged on CPM, retention, click-through and early booking numbers. Only what survives goes to full delivery.

Illustration of budget moving to the winning creative and rolling out to more sites

Phase04

Optimisation and rollout across sites
  • Budget reallocation
  • Swapping the hook
  • Extending to the second site and beyond

Budget moves to what works, and it keeps rotating on a short cycle.

Budget moves to the deliveries that perform, and variants with new opening hooks extend their life. For groups, the same winning line goes to the next site.

Illustration of the monthly report and the recommendation for next month

Phase05

Reporting and next month's plan
  • Reported as bookings
  • Compared against portal costs
  • Next month's creative brief

The report leads with what you spent and how many bookings came in.

Bookings and cost per booking come first, with CPM, retention and directions requests alongside. Next month's video brief gets decided here too.

FAQ

Questions we are often asked by restaurants

What budget can we start on, and how is the fee structured?

There are two structures, fully performance-based and management-fee based. Performance-based for restaurants where bookings complete online; a management fee where awareness or phone bookings dominate. The detail is on the social ads pricing page.

We have several sites. Can we try one first?

One site first is perfectly fine. Concentrating budget on the site most likely to respond and taking the numbers to the others beats spreading it thinly across all of them.

Does every ad need a new shoot?

No. The standard approach is recutting posts you have already published whose retention and saves climbed. We only add a batch shoot, once or twice a month, when there isn't enough.

Should we drop our Tabelog and Hot Pepper listings?

We don't propose on the assumption that you will. We start by working out what you currently pay per booking, then add bookings that carry no commission on top.

Can you measure whether someone who saw the ad actually came in?

Honestly, the visit itself can't be measured completely. What we can count is booking completions reconciled against the diary, plus directions requests and taps to call on maps.

How do you handle stealth marketing rules and advertising disclosure law?

Anything delivered as advertising carries the platform's ad disclosure. Where a paid post is reused, the rule is that the PR label and the secondary-use permission go into the contract before anything runs.

Services

Every social marketing service can be taken
on its own or in combination

View the full service lineup

Social ads for
restaurants.
Get in touch,
we're always happy to talk

Free consultations and quotes available

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