Review strategy
A collection routine that actually runs in service — when to ask, who asks, which link — so fresh reviews arrive steadily instead of in occasional bursts.
Fill more tables with marketing built for Hong Kong F&B — Google Maps SEO, mouth-watering social content, and ads that bring diners and bookings.
Share a few details. We will first review your website, search demand and highest-priority SEO opportunity.
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Built around the platforms your customers use
Hong Kong diners decide on their phones, and they decide fast. They search "restaurant near me", scroll Instagram and RED for food photos, check OpenRice and Google ratings, then book online — often within ten minutes of walking in. Your map ranking, your star rating and your last few photos are, in practice, your shopfront.
For most restaurants the weak point is not the food, it is consistency. An incomplete Google Business Profile, photos from three years ago, an out-of-date menu price, nobody promoting the lunch slot — each one hands a hungry customer to the place next door at the exact moment they decide.
This page follows how your sector actually buys — not a generic plan with the industry name swapped in.
Restaurant marketing rests on six pillars. We can run all of them, or step in on just the one or two you are missing.
A fully optimised Google Business Profile — categories, hours, menu, dish attributes and photography — so you appear in the top three for "near me" and district searches.
Learn more →Food content shot for IG and RED, paired with day-parted advertising that fills the lunch, tea-time and weekday-dinner gaps.
Learn more →A fast, photo-led site with the current menu, real prices and online reservations, so browsing turns straight into a confirmed table.
Learn more →A collection routine that actually runs in service — when to ask, who asks, which link — so fresh reviews arrive steadily instead of in occasional bursts.
Signature dishes written up as searchable pages, so people looking for "Causeway Bay private kitchen" or "Tsim Sha Tsui buffet" find you, not just people already searching your name.
Learn more →Your listings, photography and promotions tidied across OpenRice, Foodpanda and Deliveroo, so platform customers see the same brand as walk-ins.
For a restaurant the shift is rarely one big spike; it is several small numbers moving at once.
When somebody two streets away searches for dinner, you sit in the top three of the map pack rather than ninth. For a restaurant that is the most direct source of footfall there is.
Lunch and weekday dinner can be filled with targeted ads and posts instead of discounts. Discounting drags your average spend down; visibility does not.
Cutting the booking flow from five steps to two usually adds more confirmed tables than adding ad budget does.
Once reviews arrive steadily, map ranking and click-through improve together, and that improvement does not need continuous spend to hold.
Hong Kong F&B varies enormously in scale, and the approach has to vary with it. These are the types we work with most.
One location, with the owner reading the numbers. The weight goes on map ranking and reviews, because that is the cheapest footfall available.
Each outlet needs its own profile and district page, otherwise your own branches bury each other in the search results.
Bookings matter more than walk-ins. The focus moves to the reservation flow, photography standards, and having the English and Chinese pages equally complete.
With no shopfront there is no passing trade. Every customer comes from platform ranking, ads or brand search, so all three have to run together.
When we take on a Hong Kong restaurant, these four turn up almost every time.
Wrong primary category, public-holiday hours never updated, no menu uploaded. These directly suppress map ranking, and all of them can be fixed inside a week.
Phone photos taken in low light do not read as food at thumbnail size. Photography is the single biggest lever on a restaurant listing click-through rate.
The booking button sitting in a second-level menu, or sending people to a different domain. Both leak heavily on mobile.
The English page carrying last year’s prices, or FAQs that were never translated at all. In Hong Kong that quietly writes off half your potential customers.
Restaurant budgets are usually tight, so we would rather do one thing that works than sell you the full list at once.
A single site and a five-outlet group need different things. The quote follows your number of locations, how often the menu changes and whether photography is needed.
The quote separates one-off build costs from the monthly retainer, and keeps ad budget separate from fees, so you always know where the money goes.
If the budget is tight we will say plainly which single item is worth doing first, instead of asking you to buy everything at once.
Four straightforward steps, no lock-in, and you always know what the next one is.
We look at your map ranking, your reviews and your booking flow first, then tell you which one moves fastest. The call is free and nothing needs signing beforehand.
We turn what we found into an actionable plan: what gets done, in what order, how long it takes and what it costs. No hidden fees and no long lock-in contract.
We produce, configure and launch — website, content, ad accounts and tracking all handled by one team, so you are not coordinating multiple vendors.
Launch is the start, not the finish. Each month we review the data, adjust direction and report in plain language rather than charts nobody reads.
We have worked in Hong Kong F&B. We know lunch and dinner draw different customers, we know when a review can realistically be asked for during service, and we know photography is what moves click-through.
Our office is in Tsim Sha Tsui. If the site needs visiting, photographing or a face-to-face meeting, we can be there rather than working across a time zone.
Hong Kong customers use both languages. Our sites, content and ads cover Traditional Chinese and English together, rather than treating one as an afterthought translation.
SEO, ads, content and the website sit with one team, so when something needs fixing you contact one person instead of refereeing between vendors.
For a restaurant, likes are not the measure. We track the numbers that convert into tables, and each month we go through them line by line, including the ones that went the wrong way.
Explore our regional and district pages for more relevant local context. We serve businesses across Hong Kong; our only office is in Tsim Sha Tsui.
Yes. Local map ranking is the core of restaurant marketing. We fully optimise your Google Business Profile, categories, photography, menu and review process, and we monitor position over time.
Yes. RED works particularly well for Hong Kong F&B, especially for reaching mainland visitors and younger diners. We produce and run RED content.
Profile and booking-flow fixes usually show up in calls and direction requests within two to four weeks. Map ranking generally takes two to three months, while ads can start bringing diners the same day.
Yes, and a single site often sees the fastest return because you are only competing within a few streets. For one location we usually start with map ranking and reviews before touching ads.
We can arrange it. If you already have usable images we work with those first; we only recommend a shoot when the existing set falls short, and it is itemised separately in the quote.
We tidy your listings, photography and promotions on those platforms so they match your website and Business Profile. Commission terms and delivery logistics stay directly between you and the platform.
No. We work month to month with one month’s notice. Long contracts make little sense for a restaurant: the results should be visible every month.
Book a free consultation. We will look at your map ranking, reviews and booking flow, then send a plan with the pricing spelled out.
九龍尖沙咀漆咸道南87-105號百利商業中心5樓29至33室
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