Marketing & Advertising
F&B Marketing
Marketing planned around the commercial reality of the business: which items carry the margin, which hours are soft, and what the kitchen can absorb when the plan works.
The business problem
Most restaurant marketing is planned in isolation from the menu, the margin and the kitchen. That is how a successful campaign produces a queue, a bad service and a worse review in the same week.
What we analyze
- Commercial objective and available capacity
- Audience, offer and content production
- Orders and visits attributable to campaigns
- Acquisition cost and repeat visits
01What We Do
We build the marketing plan after reading the business, not before. Positioning and the promise the venue can actually keep; the audience and the catchment; the offer architecture across dine-in, delivery and occasions; channel selection and budget; the calendar across the year including seasonality; and the measurement frame that connects spend to covers and orders.
The plan is written so that each activity has a purpose, an owner, a budget and a way of being judged.
02Our Approach
We will recommend spending less, or not at all, when the problem is the product, the price or the wait. Marketing a weak offer harder is the fastest way to make its weakness widely known.
What You Get
- 01Marketing strategy document
- 02Positioning and messaging framework
- 03Audience and catchment definition
- 04Offer and promotion architecture
- 05Channel plan and budget allocation
- 06Annual marketing calendar
- 07Measurement framework
- 08A plan tested against kitchen and service capacity
- 09Promotion designed around margin, not discounts alone
- 10A calendar that covers the soft months too
- 11Measurement agreed before the first riyal is spent
Our Approach
- 01
Read
The business, the menu, the margin and the catchment.
- 02
Position
The promise the venue can keep, written down.
- 03
Plan
Offers, channels, budget and calendar.
- 04
Measure
A frame that ties activity to covers and orders.
Frequently Asked Questions
Do you run the campaigns as well?
That is a separate engagement. The strategy is deliberately written so your own team or another agency could execute it.
What if the answer is not marketing?
Then that is what the plan says. Recommending menu, pricing or service work instead of spend is a normal outcome.
Related
- ResourceMarketing Plan TemplateA one-page starting worksheet for restaurant marketing plan. Collect your evidence, then complete the review with NORIVA.NORIVA / KNOWLEDGETemplates
Marketing Plan Template
Marketing & Content - ResourceMarketing Campaign PlannerAn editable restaurant workbook for marketing campaign tracker, with structured inputs, working calculations and an action-ready summary.NORIVA / KNOWLEDGETemplates
Marketing Campaign Planner
Marketing & Content - ToolMarketing Return CalculatorReturn on ad spend recalculated on contribution, plus the break-even return your margin actually requires.
- ToolAverage Check CalculatorAverage check and item attachment from sales, transactions and items sold for the same period.
ArticleDesigning Arabic and English togetherBilingual design fails at the point where one language is treated as the translation of the other.- SolutionPerformance MarketingOne view of paid media across every channel, judged on outcomes rather than platform dashboards.
More NORIVA services
All Services →- Digital Product & WebWebsites and product interfaces designed and built to be fast, accessible and genuinely maintainable.
- Advertising & CampaignsPaid campaigns for launches, seasons and new branches, measured against what they returned.
- Social MediaSocial media for restaurants and cafés: content, publishing and community.
- Brand Strategy & IdentityWe define the strategy, positioning and identity that make an F&B brand distinctive, coherent and ready to grow.
- Social Media ManagementAlways-on channel management that keeps your restaurant in the feed and in the conversation.
- Content StrategyA content plan built around what the restaurant needs to sell, not around what is trending.
F&B Marketing request
Tell us about the business and what you need, and we will come back to you.
Start a Project
Marketing built around what an F&B business actually needs: covers, frequency and spend.