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We were able to increase the number of daily lunch buffets from 4-5/day to 20-25/day, as well as increase the number of orders coming in through various channels like Doordash and UberEats.
We have about 10-15 tables during the night, with each table being 3-4 people and the average table size being $80-$150/table.
We've increased the number of party-sized platers/orders from 1-2/month to 7-10/month (the average order is no less than $450).
This was a brand new restaurant and they had zero online assets and no presence online, which for a restaurant means certain death. So they needed to get on the popular and more established platforms like Google Search, Facebook, and Instagram and we're currently working on an organic TikTok strategy to really blow up our exposure and the number of daily orders coming in.
I helped to create the website on WordPress and set up the foods they sell on WooCommerce so we could use that as a catalog to promote on Facebook, IG, Google Shopping, and other product awareness placements.
The main goal has been to generate customers for their lunch buffet and get exposure for dine-ins at night.
I first began by assessing the assets that this client was missing such as a website and the necessary profiles on the various marketing channels.
We create a website on wordpress with ordering capabilities and updated the Google My Business listing with this website. So this way, as we worked on creating advertising strategies on the other platforms, we could take advantage of the organic searches already happening for "restaurants", "food near me", "Indian restaurants", "lunch buffet", etc.
While the organic searches began to get us some lift, implementing Google Search ads with detailed keywords and exclusions around Houston really helped to begin to promote the restaurant.
Now, we're focusing on Food Catalog ads on Facebook & IG, and we're working on creating a streamlined TikTok schedule that showcases the foods being made, the restaurant's atmosphere, and really displays the "it-factor" for this restaurant, which is authentic home-made Indian food (the owner himself loves to cook and is the head chef, and his wife manages floor).
We were able to increase the number of daily lunch buffets from 4-5/day to 20-25/day, as well as increase the number of orders coming in through various channels like Doordash and UberEats.
We have about 10-15 tables during the night, with each table being 3-4 people and the average table size being $80-$150/table.
We've increased the number of party-sized platers/orders from 1-2/month to 7-10/month (the average order is no less than $450).
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Shark Clean AU is the sister brand to Ninja Kitchen and they both faced similar challenges.
The brand was struggling to improve the ROAS of their online store above 300%, after getting a taste of 800 - 900% during the pandemic, when people being stuck at home all day every day was beneficial to a brand like theirs. The brand was already familiar to consumers who were used to seeing it at stores like Harvey Norman and Kmart, but now could no longer shop at those stores. Another challenge was not being able to offer discounts on their products deeper than the stockist retailer were offering.
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