Social
A hospitality social media agency judged on bookings
Hospitality is the one industry where social media should be easy — the product is beautiful, it changes daily and guests photograph it for free. Most venues still post inconsistently and measure nothing. We run social as a booking channel, with content built in-venue and paid support behind the posts that work.
The problem
Why hospitality social media underperforms
The typical independent venue posts when someone remembers, usually a photo of a dish with no context, no offer and no booking link. Then it goes quiet for eleven days. Social platforms punish inconsistency harder than they punish mediocre content, so reach collapses and the venue concludes social doesn't work.
The second issue is content supply. Nobody can sustain a posting schedule on photos taken ad hoc during service. Without a proper capture routine — a scheduled shoot, a shot list, a phone-video routine the team can actually run mid-shift — the calendar starves by week three.
The third is measurement. Likes are not covers. If there's no tracked link, no offer code, no landing page and no attribution, you can't tell whether the Reel that got 40,000 views filled a single table. That makes budget decisions guesswork, and guesswork is why social is the first line cut when trading gets tight.
Built to answer
- “hospitality social media agency”
- “restaurant social media management”
- “instagram agency for restaurants”
- “how often should a restaurant post on instagram”
- “paid social ads for restaurants”
- “social media for hotels and pubs”
If you searched one of these, this page is the answer — no generic agency deck, no minimum twelve-month lock-in.
What’s included
What we run
Content capture in-venue
A scheduled shoot every four to six weeks producing stills and vertical video, plus a simple capture routine your team can run during service so the calendar never runs dry between visits.
Always-on organic posting
A planned calendar across Instagram, Facebook and TikTok where relevant — specials, seasonal menus, events, people, behind the pass — each post with a purpose and a route to booking.
Paid social with a job to do
Geo-targeted campaigns built per shift and occasion: midweek dinner, bottomless brunch, Sunday lunch, Christmas parties, private hire. Budget capped inside a realistic travel radius.
Community management
DMs, comments and booking questions answered within business hours, plus review replies, so an enquiry never sits unread until Monday.
Creator and UGC programmes
Working with genuinely local creators on defined deliverables and a defined value exchange — not free meals for whoever asks.
Reporting in bookings
Tracked links, offer codes and landing pages so each campaign reports on enquiries and covers, with reach and engagement as secondary evidence.
How it runs
The first 90 days
- 01
Audit and baseline
Week one is measurement: search visibility, booking and enquiry paths, commission exposure, review recency, and what a booking currently costs you by channel. Nothing gets changed until we know the starting number.
- 02
Fix the fundamentals
Weeks two to six clear the blockers — listings, tracking, page structure, booking friction — because paid spend on top of a broken path just buys expensive proof that the path is broken.
- 03
Scale what converts
From week six we push budget and content behind the segments that produce revenue, and cut the ones that don't. You get a monthly report in revenue terms, not impressions.
Illustrative outcomes
What social work tends to move
Hospitality operators are pragmatic, so we lead with outcomes rather than adjectives: covers, room nights, direct revenue and commission saved.
+42%
online bookings in 3 months
Independent gastropub, Surrey
+28%
direct room-night revenue in 6 months
Boutique hotel, Cotswolds
£45k
annual OTA commission moved back in-house
14-room country inn, Yorkshire
2.1x
midweek covers in 5 months
High street bistro, Manchester
Illustrative examples for demonstration, not verified client results.
FAQs
Hospitality social media questions
- How often should a restaurant or pub post?
- Three to five feed posts a week plus regular stories is the practical floor for reach. Consistency matters more than volume — two good posts every week beats nine in one week then silence.
- Do you shoot the content or do we?
- Both. We shoot on a scheduled visit for the anchor content, and we train your team on a light capture routine so the in-between days have real, current material rather than stock.
- Is TikTok worth it for a hospitality venue?
- For venues with a visual hook and a younger catchment, often yes. For a country hotel selling weekend breaks to over-45s, usually not. We'd rather run two platforms properly than four badly.
- How much paid budget do we need?
- Meaningful local campaigns generally start around £300–£600 a month in media spend on top of the retainer. Below that, results are too noisy to optimise honestly.
- How do you prove social produced bookings?
- Tracked links, campaign-specific landing pages and offer codes, plus a booked-covers line in the monthly report. Not every cover is attributable, and we say so rather than inflating the number.
Related
Keep reading
Next step
Get a social audit with a content plan attached
We'll review your channels, benchmark against local competitors and send a 90-day content and paid plan tied to the shifts you most need to fill.