Restaurant and bar marketing agency
Followers do not eat. Covers pay the rent
A packed Saturday is not a strategy if Tuesday is dead and every delivery order gives away a third of the ticket. We market for the whole week.
Prefer to talk?(407) 279-1929
- Years experience
- 20+
- Ad spend managed
- $98M+
- Concept per category per county
- 1
client-reported
client-reported, career total
standing exclusivity policy
Where restaurant margin actually leaks
The problem is rarely Saturday night
Most owners describe their marketing problem as needing more customers. Look at the numbers by daypart and a different picture usually appears. Friday and Saturday dinner are fine. Lunch is thin, Tuesday is empty, the bar dies at nine, and the private dining room sits unused for weeks.
Meanwhile a growing share of orders arrives through delivery platforms that take a substantial cut and hand you a customer you cannot contact again. Volume looks healthy on the report while the margin quietly erodes underneath it.
We build around those specific gaps: filling the soft dayparts, converting first visits into regulars who come back without being paid for, and growing the private events and catering revenue that carries better margin than any Saturday cover.
Terms and outcomes
What operators get from the anti-agency
Built for a business with brutal margins, fixed labor, and inventory that spoils.
Aimed at the soft dayparts
Budget goes to lunch, early week, and late bar hours rather than buying covers on the nights you already turn tables away.
Regulars, not one-time visits
A guest who returns monthly is worth many times a discount-driven first visit. We market for frequency instead of foot traffic spikes.
Less dependence on delivery apps
Direct ordering and in-house channels keep the margin that third-party platforms take on every single ticket.
Private events and catering
The highest-margin revenue in most restaurants, and the most consistently under-marketed part of the business.
One concept per category per county
Guaranteed geo & market exclusivity, refined per cuisine or category, so we never market a direct competitor against you.
No contracts
Cancel anytime and keep the website, ordering setup, ad accounts, and guest list. We earn the relationship every month.
What is included
The restaurant growth system
Six connected programs run by one senior in-house team, aimed at the full week rather than the weekend.
Local discovery
Show up when somebody nearby searches for what you serve, which is how most first visits actually begin.
- Google Business Profile
- Menu and hours accuracy
- Review velocity
Food-led social
Photography and short video that make people hungry, published on the platforms where restaurant decisions actually get made.
- Short-form video
- Dish photography
Website and direct ordering
Fast, with a readable menu and an ordering path that keeps the margin delivery apps would take. From $5,000, and you own it.
- Readable mobile menu
- Direct ordering
- Reservation links
Daypart campaigns
Separate campaigns for lunch, happy hour, early week, and late night so soft periods get their own budget and their own offer.
- Per-daypart targeting
- Offer testing
Private events and catering
Dedicated pages and enquiry paths for buyouts, parties, and catering orders, the revenue most concepts leave on the table.
- Event enquiry forms
- Catering landing pages
Tracking and reporting
Reporting in covers by daypart, direct order share, and event enquiries rather than reach and engagement.
- Cover attribution
- Weekly reporting
The process
From empty Tuesdays to a full week
We start with your daypart numbers, because they tell us where the money actually is.
01 /
Break the week apart
Covers and average check by day and daypart. The gaps are usually obvious once anyone bothers to look at them separately.
02 /
Price the channels
What a delivery order actually nets versus a dine-in cover versus a catering job, so budget follows margin rather than volume.
03 /
Launch by daypart
Website, local discovery, social, and paid campaigns go live with separate budgets for the periods that need help.
04 /
Turn visits into habits
Weekly reporting on covers and repeat visits, with spend moving toward whatever produced returning guests.
What clients say
Concepts that grew past one room
Food and hospitality clients from our roster, quoted verbatim. Every metric client-reported.
35k+Followers / 4 locations
“We opened up our website and insta together on our family dinner table with Alfonso. From just an idea and a dream we grew to 4 locations and now have over 35k followers. 10/10 I can't recommend him enough.”
Jay CruzOwner, Tacos & Tattoos2xBusiness growth / client-reported
“ROI Vault did our logo, website, everything. We doubled our business. I had to tell him to pause the ads.”
Chef Billy G.Owner, Billy G Catering3Consecutive years / Inc. lists
“Alfonso and ROI Vault rebuilt the entire marketing process while juggling over 30 events a year. We continuously broke records, set new ones, and then broke them again. Year over year growth climbing to Inc. 500's for the last 3 consecutive years.”
Tony AlbeloChief Executive Officer, SWARM Inc. (Inc. 5000)Case study
From a dinner table idea to four locations
Tacos & Tattoos
Restaurant concept, South Florida
- Locations
- 4
- Followers
- 35k+
client-reported
client-reported
The problem
A concept that existed as an idea and nothing else. No brand, no website, no audience, and no way for anybody to find out it existed.
What we did
ROI Vault built the website and the social presence from the beginning, sitting with the owner at his family dinner table, then grew the audience alongside the business.
The outcome
The concept now operates four locations with an audience above thirty-five thousand followers, as reported by the owner. Proof that in this category the brand and the audience are the growth engine, not an afterthought once the doors open.
FAQ
Restaurant marketing questions owners ask
By changing the reason to come rather than the price. A lunch format built for speed, an early week feature, or a bar programme aimed at a specific crowd all fill soft periods without teaching regulars to wait for a deal.
They bring volume you would not otherwise get, at a commission that makes many tickets barely profitable. The sensible approach is keeping them for discovery while building a direct ordering path for the customers who already know you.
No. Frequency matters far less than whether the food looks good and the information is right. A handful of genuinely appetizing posts and accurate hours beat daily filler that nobody saves or shares.
Enormously, because they arrive at the exact moment of decision. Recent reviews and visible responses matter more than the lifetime average, since diners looking tonight scroll the newest ones first.
It is usually the best margin in the building. A buyout or catering order fills a slow period at a guaranteed spend with predictable labor. Most concepts market it with one hidden page and wonder why enquiries are rare.
Capture something on the first visit, whether that is an email, a loyalty signup, or a follow. Without that, every return visit depends on the customer remembering you unprompted, which is not a strategy.
Yes, though the dayparts and offers differ. Bars live on late hours, events, and regulars, so the work shifts toward programming, occasion marketing, and building a crowd that comes back weekly.
$3,495 per month flat, the same as every client, plus websites from $5,000. Your ad budget goes directly to the platforms with a $5,000 per month realistic floor. Every figure is public on our pricing page.
Keep exploring
Go deeper on restaurant growth
Each program below targets a different part of the week.
- View
Demand Generation For Restaurants And Bars
Become the place people already planned to try.
- View
Digital Marketing For Restaurants And Bars
The full channel system: discovery, social, site, and tracking.
- View
Lead Generation For Restaurants And Bars
Reservations, direct orders, and private event enquiries.
- View
SEO For Restaurants And Bars
Win the near-me searches that decide tonight's covers.
- View
Restaurant & Bar Marketing
Our Orlando and Central Florida specialty practice for this vertical.
- View
Hospitality, Events & Travel
The full hospitality silo, from event rentals to car rental.
Exclusivity is first come, first served
Fill the week, not just the weekend
One concept per category per county. No % of ad spend. Ever. No contracts. Cancel anytime.
High intent? Skip the form.(407) 279-1929