by sector
For restaurants, bars and cafes competing for the same hungry visitor, in a market where being good is not enough to be chosen.
The Algarve is full of excellent restaurants that are quiet on a Tuesday. Being good is not the problem. Being findable, and being obviously worth choosing in the ninety seconds somebody spends deciding, is the problem.
Most restaurant decisions here are made on a phone within a few hundred metres of the door, or a week earlier from a sun lounger. Both are winnable, and both are lost by the same things: no photos worth looking at, a menu nobody can open, and a map listing nobody has touched in two years.
Then there is the part almost nobody does, which is getting the people who already came back through the door a second time. That is the cheapest revenue in hospitality and it is sitting there untouched.
what you get
Being the restaurant that appears when somebody nearby searches for what you serve. This is the highest-value hour of work in restaurant marketing and most places have never done it.
Food content that is actually appetising, shot in a way you can sustain during service rather than at a staged shoot.
Targeted at the specific nights that need filling, aimed at locals and residents rather than the visitors who come anyway.
Systematically asking, and responding well to the bad ones, which persuades more people than the good ones do.
Making it easy to book, then giving people a reason to come back rather than trying somewhere new.
Different marketing for high season, shoulder and winter, because they are three different businesses.
how it works
Which services are quiet, who is missing, and what people say when they choose somewhere else.
Map listing, photos and menu first. Promoting a restaurant with a broken listing wastes the budget.
Campaigns aimed at specific gaps, measured against covers.
who this is for
common questions
Partly, and honestly not entirely. The winter business is a local and resident business rather than a visitor one, which means a different message, a different offer and a different channel. Some places can build a real winter trade, others should plan around a quieter season and we will tell you which you are.
Only if your customers are. For a lot of Algarve restaurants Instagram and a properly maintained Google listing produce more covers than anything else, and cost far less effort.
Enormously, and more than most owners think. For a nearby search they are often the whole decision. Systematically asking for them is one of the highest-return things a restaurant can do.
Carefully. Discounting trains people to wait for the discount. We would usually rather build a reason to come on a Tuesday than knock twenty percent off a Saturday.
We direct the content and make sure it is doing a job. For shooting we work with people locally who know how to make food look right.
what people search for
If you searched for any of these, you are in the right place.
start here
Fill this in and we will come back with what we would look at first. No pitch deck, no pressure, no 12-month lock-in.