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Integrated Marketing for Restaurants

Integrated Marketing for
Restaurants & Groups

People find you on social, check you on maps, and book by phone. That's how diners move now. We build the way in, bookings and repeat visits as one path, and get visits countable site by site.

  • Google (SEO)
  • Instagram
  • TikTok
  • LINE

Numbers

Younger diners find restaurants on social and video. Almost every site runs it themselves, and what sticks is what to post

80.8%

Younger diners find restaurants on social and video

Share who come across restaurants they are interested in on social and video platforms. Instagram 67.5%, TikTok 46.1%

Fast Marketing, How Gen Z Finds Restaurants, January 2025 (Gen Z who research on social, n=360)

98.6%

Almost every site runs it themselves

Share of restaurants running social media in-house

Synchro Food, Survey on Social Media Use by Restaurants, May 2024 (restaurants, n=393)

42.5%

What sticks is what to post

The top challenge in running social media: coming up with what to post. Growing followers follows at 41.7% and keeping it going at 34.4%

Synchro Food, Survey on Social Media Use by Restaurants, May 2024 (restaurants, n=393)

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

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

Issues

Three reasons marketing doesn't come together across a multi-site restaurant group

Illustration of comparing booking data charts on a laptop

01

Nobody knows what produced the visit

Social, advertising and production are commissioned from different places. Views and clicks go up and never connect to covers at a site.

The fixMeasurement tags and UTMs, reconciled with the booking diary, count visits site by site.

Illustration of an arrow running from a website screen to a chat screen on a phone

02

Head office programmes stop at site level

Head office circulates posting rules and a promotions calendar, and the sites are flat out serving. There is no spare capacity for filming.

The fixEverything but the filming and the final check sits with us, with the head office and site roles drawn first.

Illustration of a customer comparing star ratings and reviews

03

Where they find you and where they book are different places

People learn about you on social and check you on maps and reviews. Most bookings still come by phone. A phone you can't answer is lost custom.

The fixWe put the Google Business Profile and the booking path in order, and keep the connection after the visit on LINE.

Process

From taking stock to monthly improvement: how it actually runs at a restaurant

Workflow

Overall design through awareness, measurement and repeat visits, all with the same team

Illustration of assessment and overall design, mapping the full customer journey

Phase01

Assessment and overall design
  • Taking stock of promotional spend
  • The head office and salon split
  • Per-site KPI design

We write out every yen of promotional spend going out now.

Listing fees and referral commissions, ad spend and production costs, laid out site by site, checked against how many bookings each produced. From there we set the head office and site roles and the per-site KPIs.

Illustration of the awareness phase, combining SEO with paid social

Phase02

Running the awareness work
  • Batch shoots and cross-site material
  • Managed accounts and social advertising
  • SEO and landing page production

Announcement posts get replaced with experience video.

Filming happens in batches during prep. We shoot cuts that work across every site separately from site-specific ones. SEO articles and landing pages are produced by us too.

Illustration of building the conversion measurement layer with tracking tags and dashboards

Phase03

Building the conversion measurement layer
  • Tracking tags and UTM structure
  • Putting Google Maps in order
  • Reconciling with the booking diary

Which surface increased visits, seen site by site.

Measurement tags, UTMs and each site's Google Business Profile get put in order. Reconciled with the booking diary, we track whether visits rose or fell.

Illustration of nurturing design, developing leads through LINE scenarios

Phase04

Nurturing design
  • LINE scenario design
  • Split by site
  • Cancellation policy

We give someone who came once a reason to come again.

On LINE we design post-visit follow-up, open-slot and new menu prompts, and messaging split by site. The cancellation policy gets built in here too.

Illustration of the analysis phase, iterating quickly with AI reporting

Phase05

Analysis and improvement
  • Per-site monthly reporting
  • Budget reallocation
  • A single page for site managers

What gets stopped is the spend that isn't working.

Cost and bookings by channel, and visits by site, laid out in one consistent format. The report comes in a form you can take straight into the head office meeting.

FAQ

Questions we are often asked by restaurants

Can we try it at one site, or one format only?

That's fine. For groups we suggest running a pilot at one site before rolling out, and taking the numbers to head office. Once the pattern is settled, it extends to the others.

Will you handle the Google Business Profile and replying to reviews?

Replying to reviews is included. Trading information and photos per site, the menu, running the posts and building the reply rules are all in scope. Reply wording comes as templates a site manager can send in a couple of minutes.

Do we need to replace our booking diary or POS?

No replacement needed. We design around what you use, reconciling traffic from advertising, social and maps with your booking data. In our experience, a settings change on the diary or an extra tag is usually enough.

We use different agencies for advertising, social and SEO. What changes if it's one?

The biggest difference is that results get attributed clearly. Consolidate the measurement in one place and you can compare which channel drove bookings and visits site by site, and stop the spend that isn't working first.

Do you have results with restaurants?

We do. Sugary, an açaí bowl shop we ran, hit 6.3 million monthly views right after opening, and Tokyo Tenryu reached two million monthly views from four posts. The examples are on the Social media management for restaurants page.

Does reporting come per site? Can we use it in the head office meeting as it is?

It comes per site. Cost and bookings by channel, visits by site and LINE response, all in one format with month-on-month comparison, is the head office version. A single page for site managers comes separately.

Services

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

View the full service lineup

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

Free consultations and quotes available

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