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Restaurants, cafés, food brands

Get a full house
on a Tuesday night.

 

We help Perth restaurants, cafés and food producers fill tables and win stockists, with venue-shot content and ads that end at your booking page.

 

Two people sharing sake, clams and grilled corn at a timber table at Hiyori in Manning

Hospitality Marketing Agency

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GESHA Coffee Co. coffee machine rental campaign photography

How diners pick where to eat this week

Most restaurant bookings get decided on a phone. Someone sees a reel of your dish, checks your Google listing for hours and reviews, scans the menu, then taps through to book. If any step breaks, they book somewhere else and you never see it happen. An old menu PDF, wrong Sunday hours or a booking link buried three clicks deep is all it takes.

Food businesses that sell to other businesses play a slower game. A café owner choosing a cold brew to stock, or an office manager renting a coffee machine, wants proof you’ll deliver every week. That buyer needs a different message, a different landing page and someone who follows up.

As a hospitality and restaurant marketing agency, we plan for both: campaigns that fill this week’s tables, and trade marketing that wins the next stockist. It all starts with content shot in your venue, around the menu you’re cooking now.

Hospitality marketing, course by course

Shoots in your venue, built around the menu

Our shoots are done by partner photographers and videographers, a network of Perth freelancers who each specialise in different areas. For a venue, we brief one who knows food, shooting in your light with the dishes you’re plating this month. One session gives you organic posts, paid ads and fresh images for your Google listing. When the menu turns over for winter, we book another shoot instead of recycling last summer’s salads.

For Hiyori, a new Japanese restaurant in Manning, the same shoots fed both feeds: organic to grow the audience and paid to bring in bookings. The food led, but we showed the feeling of the room too, because people are booking a whole evening.

Social media that ends in a booking

Paid social for restaurants works best when the ad has one job and the next tap is your booking page. We point Meta and TikTok ads straight at your reservation widget, then track bookings instead of likes, so you can see what each table cost.

Organic social does the slower work: steady posting, daily replies to comments and DMs, and a feed that looks the way your room feels. If you’re opening a new venue, put paid behind your launch content from week one. A side street won’t fill itself on organic alone.

Google listings, menus and local search

Before most people book, they check your Google listing for hours, photos, reviews and the menu. We keep your Google Business Profile up to date, add the menu and seasonal photos, and check the booking button goes to the right place. Then we build local SEO around the suburbs and cuisines people search for.

If you’re a single-site café, start here before you put a cent into ads. Correct hours, a readable menu and recent reviews will do more for a neighbourhood café than any campaign we could sell you.

Local food creators and coverage you earn

Perth’s food creators and local pages move bookings. We find creators whose audience fits your cuisine and suburb, and set up visits that feel like a night out.

Some coverage can’t be bought. WA Good Food Guide reviewers stay anonymous and pay their own way, so cooking well is the only way in. What we can do is make sure your feed, site and menu match the venue they ate in.

Seasonal menus, launches and slow nights

A new menu, a product launch or a winter set lunch each needs its own short campaign. We plan around your trade: content before the menu changes, offers for slow nights and an email to past guests when the new dishes land.

If your weekends already book out, leave them alone. Put the budget on the nights you struggle to fill, and give locals a reason to come midweek.

Wholesale, catering and B2B lines

Plenty of food businesses make more from trade than from the counter. Wholesale, catering, office coffee and stockist programs sell to buyers who compare suppliers and need a reason to switch. We run them as separate campaigns with their own landing pages, search ads and lead forms, so trade enquiries don’t get lost among dinner bookings.

Brands and websites for new venues and food start-ups

If you’re opening, the brand comes first: name, logo, menus, signage and the voice your staff use on the phone. Then a site that opens quickly on a phone, shows the menu and takes bookings. For an online food brand, the site is the shop, so we build in e-commerce, shipping and stock.

If you’re a food start-up still shaping your range, a landing page will carry you for now.

How we helped Hiyori fill a new restaurant on a side street.

  • Japanese bistro in Manning that opened in late 2024 on a side street with little passing trade.
  • Shot on location around the seasonal menu, with the same shoots feeding organic posts and paid ads.
  • In the first month, the Meta campaign brought in 130 bookings at around $12 each.
  • On TikTok, the same content reached 3.35 million impressions and 1.65 million video views, at five cents a click.
  • Instagram grew from 2,662 to 5,584 followers in under a year, and Facebook from 110 to 579.

Read full case study

Food and drink photographed on location at Hiyori Japanese bistro in Manning

130 bookingsfrom Meta in the first month, at around $12 each
3.35M impressionson TikTok
5,584 Instagram followersup from 2,662 in under a year

How we helped GESHA Coffee Co. turn trade lines into leads and stockists.

  • Fremantle specialty coffee roaster and café, with a purpose-built roasting facility in Bibra Lake.
  • Coffee machine rental campaign across social and PPC: more than 308,000 impressions, more than 94,000 reached and 80 qualified leads.
  • PPC delivered a 6.97% CTR and a 7.95% conversion rate.
  • Cold brew launch with a commercial photoshoot and social campaign: more than 300,000 impressions.
  • A 30-day B2B campaign won eight new local stockists.

Read full case study

GESHA Coffee Co. specialty coffee photographed for its marketing campaign

80 qualified leadscoffee machine rental campaign
7.95 % conversion ratePPC, coffee machine rental campaign
8 new local stockists30-day B2B cold brew campaign

How we helped Just Kernelz grow from one Harrisdale store to stockists across WA and interstate.

  • Perth’s first dedicated gourmet popcorn store, with one shop in Harrisdale and a placeholder website.
  • We built the e-commerce site and launched organic and paid social together.
  • Product shoots plus a rapid-response content system for trending flavours like Dubai chocolate and matcha.
  • Products now stocked in over 30 locations across WA and interstate.

Read full case study

Cinnamon bun popcorn from Just Kernelz

30 new stockistsadded
6,500+ followerson social media
500+ new customers

Want fresh eyes on your booking path?

We’ll look at your Google listing, menu, socials and booking flow, and tell you where diners drop off. As WA Good Food Guide partners, we also offer a complimentary marketing audit for Perth businesses.

Claim a Free Strategy Consultation

Common questions about hospitality marketing

Should we spend on Instagram or Google first?

It depends on whether people already know your name. If you’re new, start on Instagram and TikTok, because nobody can search for a venue they’ve never heard of. If you’re established, Google matters more: people search your name, your cuisine and ‘near me’, so your listing and local search come first. Most venues end up needing both, with paid social for launches and slow nights, and Google for people who are already hungry and looking.

Do we need a professional shoot, or can staff film on their phones?

Both, for different jobs. Phone clips from the pass are perfect for stories, specials and the odd behind-the-scenes moment. A proper shoot each time the menu changes gives you hero images for ads, your Google listing and your website. Our partner photographers shoot on location around real service, so the content looks like your room on a good night. The two work best together, with the team’s clips keeping the feed alive between shoots.

Can you track how many bookings our ads bring in?

Usually, yes. Many reservation platforms can pass completed bookings back to Meta and Google, which lets us report cost per booking instead of clicks. We check what your platform supports before we spend a dollar. Where it can’t connect, we use tracked links and booking source fields. Either way, you’ll see which campaign filled which tables, and what each booking cost you.

How do we market catering or wholesale without confusing our diners?

Keep them apart. Diners and trade buyers want different things, so each gets its own landing page, ads and follow-up. A caterer’s buyer wants capacity, menus and lead times. A stockist wants margin, supply and proof it sells. We run trade campaigns on search and lead forms, and keep your consumer social focused on getting people in the door. Enquiries from each side then go to the right person in your team.

We're a small café with almost no budget. Where should we start?

You probably don’t need an agency yet. Fix your Google Business Profile hours, add a proper menu, reply to every review and ask happy regulars to leave one. Put your booking or ordering link in your Instagram bio and post what’s on the counter a few times a week. When that’s working and you’re ready to grow, come and see us.

How much new content do we need when the menu changes each season?

One solid shoot per menu change covers most venues, topped up with phone content from the team. We plan the shoot around the new dishes, the room and your people. Then we cut it into a few weeks of posts, ads and Google listing photos. Busy venues with weekly specials might also need a shorter monthly session to keep up.

Will you work with our booking platform and POS?

Usually, yes. We work with the booking, ordering and POS tools you already run, and we won’t ask you to switch unless something is costing you bookings. Not every platform connects to every other, so we check what yours supports before quoting any build. Before anything goes live, we test every booking button and order flow on a phone, the way your guests will use it.

building your marketing strategy

How it feels to work with Distl

We come in before service

The first meeting happens at your venue, ideally during prep when the kitchen is moving but the floor is empty. We eat the food, watch how bookings come in and talk to the people running the pass. Shoots get booked around your trade too, with a partner photographer who specialises in food and plans to wrap before the first table sits down. Nobody has to stay back after a double to brief us.

Approvals that fit a chef's week

We know you’re on the pass, not at a desk. Your account manager keeps requests to a minimum, groups content for review where it can, and picks up the phone if you’re flat out. Specials and menu changes can come to us as a photo of the chalkboard. We turn them into posts and listing updates, and a person on our team checks every one before it goes out.

Planned around your seasons

Your marketing calendar follows your trade: menu changes, school holidays, Christmas functions, winter slow-downs and the long weekends that empty Perth. Each quarter we sit down with you and map the next season before it arrives. Launch content gets shot before the new dishes hit the menu, and campaigns start before the quiet stretch does. When a supplier lets you down and a dish comes off, we update the posts and listing as soon as you tell us.

Reports in bookings, not reach

Each month you’ll see bookings by campaign, cost per booking, trade leads and stockist enquiries, alongside follower growth and reviews. We explain what moved, why it moved and what we’ll change next month. If a channel stops filling tables, we’ll tell you and move the budget somewhere that does. Reach and likes still get reported, they just sit further down the page.

Let’s get more people through your door

Tell us what a good week looks like for your venue or food brand, and we’ll show you how we’d get there.

Claim a Free Strategy Consultation

08 9381 4441

Get directions

3/73 Troy Terrace
Jolimont WA 6014