Facebook ads for restaurants that fill tables, not feeds.
Boosted posts buy you likes. We build local Facebook and Instagram campaigns around the things that actually move a restaurant — slow nights, online orders, catering inquiries, and first-time guests who come back.
Revenue-tied reporting
Built for restaurants
The three ways restaurants waste ad money
Boosting posts instead of running campaigns
The Boost button optimizes for engagement — likes from people who will never visit. Real campaigns in Ads Manager optimize for reservations, orders, and direction requests, with proper local targeting the Boost button does not even expose.
No idea if ads actually bring in diners
When conversions happen at the door, most owners judge ads by gut feel. Without click-to-reservation tracking, offer codes, and call/direction tracking, you cannot tell a campaign that fills tables from one that fills your notifications.
Empty Tuesdays, slammed Saturdays
Generic always-on ads push people toward the nights you are already full. Day-parted campaigns and offer-led creative aimed at your slow shifts move demand to where you actually need it — that is where paid traffic pays for itself.
Why restaurant ads are a different game
A restaurant is a radius business: almost everyone who will ever sit at your tables lives or works within a few miles of them. That changes everything about how the ads should run. National-style audience targeting wastes most of your budget on people who will never drive past your door — the win is dense, local targeting layered with the reasons people pick a restaurant: occasion, cuisine, price point, and what the food looks like at 9pm when they are deciding where to go.
The second difference is that your product is visual and impulsive. Nobody comparison-shops a burrata for a week. A scroll-stopping photo or 10-second dish video with a clear next step — book, order, directions — converts faster than almost any other category on Meta. That is why creative matters more for restaurants than for nearly any other advertiser, and why we produce and test it instead of recycling your last menu PDF.
The third difference is attribution. Most restaurant owners genuinely cannot tell whether their ads bring in diners, because the conversion happens at a host stand, not a checkout page. We wire campaigns to the things you can measure — reservation clicks, online orders, direction taps, call clicks — and pair them with offer codes when you want hard proof, so the monthly question changes from "did it work?" to "which campaign filled Tuesday?"
No vanity metrics — every number ties to a business outcome.
What we run for restaurants
Campaigns, creative, landing pages, and follow-up — handled end-to-end by one team.
Local-radius campaign strategy
Meta and Instagram campaigns targeted to the neighborhoods your guests actually come from, day-parted around your slow shifts, with separate campaigns for dine-in, online ordering, and catering.
Food-first ad creative
Dish photography and short-form video built to stop the scroll, tested against each other continuously. Our content team produces the assets — you are never stuck recycling old photos.
Landing pages that take the order
Ads click through to fast pages with your menu, reservation widget, and online ordering up front — not a homepage that buries the booking link three taps deep.
Follow-up that builds regulars
Automated email and SMS that turns a first visit into a second one — birthday offers, slow-night promos, and review requests that compound the value of every cover the ads bring in.
How we launch campaigns for restaurants
Same disciplined process on every vertical — adapted to how your customers actually buy.
Vertical audit & strategy
We review your market, competitors, and existing accounts — then map the funnel and channel mix that actually works for your industry before anything goes live.
Creative & campaign build
Industry-specific ad creative, copy, audiences, and landing pages — built and reviewed before launch, not recycled from another client.
Launch & early optimization
Campaigns go live with daily monitoring in the first two weeks — budget pacing, early signals, and anything that should be scaled or cut.
Ongoing management & reporting
Continuous optimization and monthly reporting tied to revenue — not a quarterly check-in and a dashboard of impressions.
Restaurant ads questions, answered straight
Do Facebook ads actually work for restaurants?
How much should a restaurant spend on Facebook ads?
What should restaurant ads actually promote?
How do you track whether ads bring in diners?
Instagram or Facebook — which is better for restaurants?
Your dining room has empty seats. Let’s fix that.
Book a 15-minute call. We will look at what you are running now, tell you what is wasting money, and show you exactly how we would fill your slow nights. No contracts.