More posts will not fix a demand problem
What restaurant marketing should move
From first impression to a return visit
Restaurant marketing only works when the idea, offer, audience and booking path agree. Tableside brings the four parts together to turn strategy into demand.
Clarify who the restaurant is for, why guests should choose it and which service period needs to move.
Create the ideas, assets and social rhythm that give guests a reason to choose a table.
Use offers, audience targeting and simple booking paths to turn restaurant intent into action.
Keep the right guests connected with the restaurant after their first visit.
The work that makes the strategy happen
We bring together the relevant parts around the venue’s goal, whether the immediate job is filling quiet services, launching an offer or building a stronger guest base.
An amazing team to work with, highly accountable when it comes to KPIs, expectations, and deliverables even when we work remotely with Tableside.
Increase in Covers
The energy and creativity they inject into every marketing strategy and content idea have been pivotal in realising our vision for Roccella. With their help, we've not only achieved our dream for the restaurant but have also expanded our offerings and dining space.
Increase in Covers
Experts in Digital marketing & Content Creation. I highly recommend if you are thinking of taking your food business to the next level. Small team with a personal touch which you don’t find at many agencies.
Increase in Covers
.png)
Brand and performance, powered by real restaurant experience
What You Get
Meet The Magic Makers
We back our work with real results. Here's what happened when venues like yours trusted us with their marketing.
Storyteller by nature, Organic Specialist by title. Molly is the one making sure your brand sounds like you and that people actually stop scrolling. Originally from the UK with a keen eye for video content that connects. Off the clock, she runs her own baking content channel, so she practises what she preaches.
Brand strategist turned Organic Specialist with a background across some of Australia's biggest names. Kristina brings research-led thinking to every piece of content she creates, making sure it actually lands. She's also a food-obsessed artist who paints foodscapes and creates content about dining out, so hospitality marketing was always going to be her thing.
Graphic Designer with hospitality in her DNA after five years designing across venues at The Sydney Collective. Phoebe lives where food meets design, with Bourdain and Nigella on her shoulder telling her to make another booking. Always hunting marketplace finds, painting, or on a long walk with music.
Golden English Cocker Spaniel, full-time princess, and the real boss of Tableside. Maple splits her days between napping in her oversized fluffy bed and joining the team on coffee runs. Surfy blonde hair, zero work ethic, absolutely runs the office.
Spanish-born, Melbourne-based, and the loudest person in the office. Dave is Tableside's Videographer with 12+ years behind the camera across South America, Europe and Asia. He brings bold energy to every shoot and even bolder energy to the studio.
Jasmina is a passionate hospitality marketer with over 10 years of experience driving growth for venues through smart, story-led digital strategies. With a deep understanding of the industry, she brings creative vision and marketing expertise to help hospitality brands evolve, connect, and thrive.
Chef-turned-strategist with 11 years on the tools in hospitality. Jamie co-founded Tableside because he saw too many great venues let down by average marketing. His thing? Helping venues stop guessing and start understanding exactly how customers find them, book them, and come back. Outside of work, he's into photography, wine collecting, and ticking countries off the travel list.
Leah Mulcahy is a digitally savvy marketing executive with a background in food and beverage. Originally from Ireland, she brings experience in content, social strategy, and account management—supporting hospitality brands with creative thinking and data-led execution.
Colombian, energetic, and probably the clumsiest person you'll ever meet. Valeria is Tableside's Marketing Executive with a consulting brain that loves data just as much as creative. When she's not buried in campaign numbers, she's chasing half marathons, riding roads, and eating her way through Messina.
Questions restaurant teams ask
A restaurant marketing agency connects the work that creates demand: positioning, offers, content, paid media, booking paths and the follow-up that brings the right guests back. The job is not more activity. It is a clearer commercial system.
Restaurant marketing has to account for service periods, seasonal demand, booking behaviour, venue capacity, offers and the guest experience itself. The goal is not simply reach; it is helping the right guests discover, choose, book and return.
The measurement plan is agreed before the work starts. Depending on the campaign, Tableside measures bookings, covers, revenue, cost per booking, website conversion and retention activity. The most useful measure is the one that helps the restaurant make a better commercial decision.
Useful early signals can appear in the first 30 to 60 days once the creative, tracking and booking path are live. Sustained results come from learning which audience, offer and booking journey consistently brings the right guests in.
Yes. Tableside can work alongside an in-house restaurant team, providing strategy, content production, paid media, campaign planning and reporting while the venue manages daily communication and service-led activity.
Yes. Tableside is a Melbourne-based restaurant marketing agency. Each engagement begins with the restaurant’s audience, offer, demand pattern and commercial goal, then builds the strategy, content, paid media and booking journey around those priorities.
