Digital Marketing for
Hotels and Restaurants
Somebody decides where to eat tonight in about four minutes, on a phone, comparing you against two or three places they found the same way. Almost none of that happens on your website. We work on the places where it does.
Your reality
How people actually choose where to eat and stay.
None of this is how hospitality marketing gets sold to you, and all of it is how the decision really gets made.
The decision happens on a map, not a website
Somebody types restaurantes cerca de mí or hoteles en la ciudad and picks from what appears with photos, a rating and an open sign. If your Google Business Profile is thin, has old photos or the wrong hours, you are invisible at the exact moment somebody nearby is deciding. This is the single most neglected asset in hospitality here and it costs nothing but attention.
Your Instagram is the second front door
Before booking a table or a room, people open your profile to check that you are real, current and worth the trip. What they are looking for is not clever content. It is recent activity, food that looks like the food, rooms that look like the rooms, and a way to message you. A profile that went quiet three months ago answers the question badly.
Your reviews are read more carefully than your menu
People read the recent ones, and they read your replies. An owner who answers a bad review calmly and specifically converts more of the readers than one who never replies at all. Guest photos matter for the same reason: they are the only images the customer believes are unedited.
A share of your guests are searching in English
In markets with real tourism, expat or international business traffic, some of your best customers are typing best restaurant or hotel near, not the Spanish equivalent, and often planning from another country before they arrive. If everything you publish exists in one language only, you are choosing which half of that demand you can reach.
What goes wrong
The four mistakes we see most in hospitality.
None of these are exotic. All four are common, all four are fixable, and each one quietly costs you customers who were already looking for you.
The menu is a PDF
It downloads slowly, opens in a separate viewer, and cannot be read without pinching. Search engines cannot read it properly either, so the dishes you are known for never appear in a search. The menu is the most visited page you have, and it should be a fast page in ordinary text with prices that are actually current.
The profile goes quiet in low season
It is the natural thing to do when you are busy and then when you are worried. But low season is exactly when people are planning the trip or the celebration, and a profile with nothing recent on it reads as a business that may have closed. A modest, steady rhythm year round beats a burst of activity in high season.
Paying for reach when the booking path is broken
Ads that send people to a slow homepage with no obvious way to book, or an Instagram bio with a link that leads nowhere useful, spend money to produce a decision the customer then cannot act on. Fix the path first. It costs less than the campaign and it improves every other channel at the same time.
Leaving reviews unanswered
Every unanswered review is a conversation a future guest is reading one side of. Replying is free, it takes minutes a week, and it changes how the whole profile reads. It also tends to lift how often you appear in local results, which makes it one of the few pieces of work that pays twice.
What we would start with
For hospitality, in this order.
We offer five services and hospitality rarely needs all five at once. This is the order that usually produces the most change for the least spend, and we would tell you the same on a call.
1 · Redes Sociales
The front door most of your guests actually use. Consistent posting, food and rooms photographed so they look like themselves, stories during service, and messages answered quickly. For a restaurant or a small hotel this is usually the fastest thing to fix and the one guests notice first.
2 · Diseño Web
A fast mobile page with the menu in real text, current hours, photos that load, and booking or WhatsApp within reach of a thumb. For hotels that means a booking path that works on a phone, because a guest who has to pinch and zoom to reserve will go back to the platform that charges you commission.
3 · SEO local
The Google Business Profile treated as a real asset: correct hours, categories, photos added regularly, reviews answered. Then the pages that catch people searching by neighbourhood, by dish, by occasion. This is the work that keeps producing customers long after a campaign stops.
4 · Google Ads y Facebook Ads
Worth running for a specific reason rather than permanently: an opening, a slow month, a holiday weekend, a new location. Hospitality margins do not usually justify paying for clicks all year, and we would rather put that budget where it keeps working.
AEO · being the answer when somebody asks
Where should we eat tonight is one of the most common things people now ask an assistant, and the reply names two or three places. There is no page two to be on. For restaurants and hotels this is closer than it is for most industries, because these are exactly the recommendations people ask for.
Getting named means your details, your dishes and your reviews are structured so an assistant can read and cite them. Almost nobody in these markets is doing that work yet.
What changes
What working looks like for you.
These are the things we report on, because they are the things we control. What they turn into depends on your kitchen, your rooms and your team, and that part is yours.
You appear when somebody nearby is deciding
You rank for the searches people in your area actually use, and your profile turns up in the map results with current photos, correct hours and answered reviews. We report the positions and how they moved.
More of the right people reach you
Search traffic to your site, profile visits, saves and direction requests, and messages received. In hospitality the saves and the direction requests are often the most telling numbers you have, because they come from people who intend to turn up.
Fewer people leave before booking
A faster page, a readable menu and a booking or WhatsApp button that is easy to find change how many of your existing visitors get in touch. This is measurable from the week the site goes live, before any new traffic arrives.
You can see what each enquiry cost
When ads are running, you see tracked actions and cost per action in your own account. That is what tells you whether a holiday campaign was worth repeating, rather than a feeling about how busy the weekend was.
Get a market snapshot for your restaurant or hotel
Before any talk of scope or price, we will pull what people in your city actually search for when they are choosing where to eat or stay, roughly how many of them there are each month, who currently holds those positions, and where the realistic gap is. Written up and sent to you. No charge.
Where we deliver
Hospitality, in your market.
A hotel in Panama City is found in two languages by guests planning from abroad. A restaurant in Medellín is found by locals and by a steady flow of visitors who arrived knowing nobody. Campaigns are built for the market you actually trade in.
Questions
Frequently asked questions
I already get plenty of walk-ins. Why would I need this?▾
Should I be on the booking platforms or trying to avoid them?▾
Who takes the photos?▾
How do I handle a bad review?▾
Do I need the site in English as well?▾
How long before I see results?▾
We are seasonal. Can we pause in the quiet months?▾
Who would I actually be working with?▾
Who you deal with
You will be working with Aylin.
Aylin spent her career in marketing and in enterprise marketing software sales, working with major brands and companies throughout Latin America. She has sat across the table from marketing directors defending a budget and reporting results upward, which means she already knows what a plan has to look like before anyone can say yes to it.
That is why a first conversation with her feels closer to a diagnosis than a pitch. She will want to know what you sell, where your customers find you today, and what you have already tried. Then she will tell you which of the five services would change things fastest for your business, including when the answer is that you do not need all of them.
She works in Spanish or English, whichever you prefer, and inside your business hours. She handles your account herself from that first message through to the monthly reviews, so nobody hands you to a junior once the contract is signed and you never start over explaining your business to someone new.
Let us look at your market first.
Tell us where you are and what you serve. You will get back a snapshot of what people in your city search for when they are choosing where to eat or stay, who currently comes up, and what it would realistically take to be one of them.
Request your market snapshot →