Hospitality marketing advisory
Give the right guests a reason to choose you.
Positioning, demand and repeat visits for restaurants, hotels, clubs and food brands in Miami and across South Florida.
Discuss your marketing
The operating perspective
Start with the business you need to build.
A quiet Tuesday, a weak private events pipeline and a restaurant opening are different problems. Each needs a clear audience, a reason to visit and a plan the operation can support.
We help ownership turn those needs into a practical marketing brief, budget and calendar. The work brings the guest experience, commercial priorities and people responsible for execution into the same conversation.
Daniel Levine leads the advisory work, drawing on his background in restaurant and hotel operations.
Meet Daniel ↗Where we can help
Marketing services.
Explore the services below. Each engagement is shaped around the business, the team already in place and the decision that needs to be made.
01Positioning and guest strategy
Be clear about who the business is for, why they choose it and when they come back.
We review the concept, competitive set, pricing, guest feedback and occasions the business can serve. The work connects the promise in your marketing to the experience your team can deliver.
What the work can include
- A positioning brief with priority guests, occasions and points of difference.
- A review of the menu, pricing, service and atmosphere against that promise.
- Messaging priorities for the website, reservations, listings and team.
02Opening and relaunch planning
Build attention at a pace the opening team can support.
We map the launch around operational readiness, the reservation book and the first months of trading. A relaunch also needs a clear explanation of what has changed and a reason for previous guests to return.
What the work can include
- An opening or relaunch calendar with budgets, owners and approval dates.
- A plan for previews, local introductions, press outreach and reservation releases.
- A first-90-days review schedule tied to guest feedback, demand and service capacity.
03Local discovery and booking
Make it easier for an interested guest to find you and take the next step.
We review the path from search, maps, hotel recommendations and social profiles to a reservation, order or event inquiry. Hours, menus, photography and booking instructions should make the decision straightforward.
What the work can include
- A prioritized review of the website, local listings and reservation journey.
- Content recommendations that answer practical questions about the visit.
- A plan to track reservations, calls, orders and qualified inquiries where the systems allow.
04Guest relationships and repeat visits
Give people a useful reason to hear from you after the first visit.
We help the team organize guest information, define relevant audiences and plan communication around real occasions. The approach should respect guest preferences and be manageable for the people maintaining it.
What the work can include
- A review of guest data, permissions and responsibilities across existing tools.
- Email, text and reservation follow-up plans with clear reasons to contact each audience.
- A repeat-visit and lapsed-guest plan, with service recovery passed to the right manager.
05Partnerships, programming and private events
Create demand that fits the neighborhood, calendar and economics of the venue.
We assess collaborations, programming and event opportunities against available space, staffing and the guests you want to reach. A full room is only useful when the occasion works financially and leaves guests wanting to return.
What the work can include
- A local partnership plan for hotels, offices, residences, concierges and complementary businesses.
- A seasonal calendar with event concepts, responsibilities and contribution estimates.
- Private dining and event packages, inquiry handling and follow-up recommendations.
06Content, creative and communications
Give photographers, designers, publicists and content teams a clear brief.
We translate the business priorities into stories and creative direction the team can use. Menus, food, people, space and service should communicate a consistent identity across the places guests encounter the business.
What the work can include
- A content brief and shot list grounded in the actual guest experience.
- A practical editorial calendar, brand voice guidance and approval process.
- PR and creator partnership briefs with deliverables, usage rights and a clear purpose.
07Budgets, campaigns and agency oversight
Know what you are buying, who is responsible and how performance will be reviewed.
We help owners compare proposals, set spending priorities and brief the specialists doing the work. Campaigns should address a defined commercial need, whether that is a quiet service, a new outlet or a stronger private events pipeline.
What the work can include
- A channel budget with objectives, test periods and criteria for continuing or stopping.
- Agency selection support, scope review and a responsibility map for your team and vendors.
- A recurring review of creative, campaign results, account access and next decisions.
08Commercial reporting and group coordination
Connect marketing activity to what happens in the business.
We help ownership read demand by outlet, service period and guest occasion alongside the costs of generating it. For a group, the work also establishes what each venue owns and what should be coordinated centrally.
What the work can include
- A concise scorecard for demand, repeat visits, event inquiries and marketing spend.
- A review of covers, average check and contribution alongside channel reports.
- A monthly decision meeting and clear priorities for the next operating period.
Decisions we help with
Spend with a purpose.
- Which guests and occasions offer the clearest opportunity for the next six months?
- Should a quiet service be addressed through programming, pricing, partnerships or a change in the offer?
- How should a hotel outlet balance local diners, overnight guests and private events?
- What needs to be ready before inviting the press, creators or the public into a new venue?
- Which work belongs with an internal team, an agency or a specialist, and what should each cost?
- Which campaigns should continue, change or stop based on the available operating results?
Working together
From the first review to the next decision.
Understand the starting point
Review the concept, guest feedback, sales pattern, existing activity, systems and budget. Identify the commercial question that matters most.
Choose the priorities
Agree on the audience, offer and channels, then turn those choices into a focused plan with costs, responsibilities and dates.
Brief the people doing the work
Set the scope with managers, agencies and specialists. Confirm approvals, access and how the operation will support the activity.
Review and adjust
Read the results with the people running the business. Decide what to continue, what to change and what needs a better test.
Engagements can cover an initial assessment and action plan, a specific opening or relaunch, or ongoing advisory support for ownership. Deliverables, fees and execution responsibilities are agreed before work begins.
What we measure
Keep the scorecard close to the operation.
A useful review connects spending and activity to reservations, covers, average check, repeat visits and qualified event inquiries. Where the data allows, it also considers the contribution left after discounts, delivery fees, event costs and the campaign itself.
We establish a baseline and call out what the data cannot tell us. Reported reach and engagement can explain activity, while the operating results help ownership decide whether to keep investing.
Explore tools and reporting workflows ↗Common questions
Questions about marketing advisory.
What does a restaurant marketing consultant do?
A restaurant marketing consultant helps ownership decide which guests to serve, what gives them a reason to visit and where to spend time and money reaching them. The work can include positioning, opening plans, guest retention, partnerships, budgets and agency oversight. At Leviathan, those decisions are considered alongside service capacity, pricing and the economics of the operation.
Can you help market a hotel restaurant to local guests?
Yes. We look at the restaurant as a local destination as well as an amenity for overnight guests, including its identity, access, parking, booking journey and relationship with the hotel. The plan should explain why someone who is not staying at the property would choose the outlet. We also help clarify responsibilities between the hotel team, restaurant leadership and outside partners.
Can you work with our existing marketing agency or in-house team?
Yes. We can help ownership set the brief, review the scope and budget, and establish a useful reporting rhythm with the existing team. Responsibilities for creative production, posting, advertising, PR and approvals are agreed at the start. The goal is a clear plan that the people doing the work can carry out.
Can you help before a restaurant opens or during a relaunch?
Yes. We build the marketing calendar around the concept, hiring, training, reservation setup and readiness to serve guests. For a relaunch, we first identify what has changed and which previous perceptions need to be addressed. Preview events and opening publicity should be timed to the experience the team is ready to deliver.
How should a restaurant set its marketing budget?
Start with the commercial objective, the current source of demand and the contribution the business can earn from additional visits. Separate ongoing costs from launch spending and defined campaign tests. We help owners compare options, set a spending limit and agree on the evidence needed before extending a campaign.
How do you tell whether hospitality marketing is working?
We agree on the outcome before the work starts, then review available booking, sales, guest and inquiry data against a baseline. Depending on the business, useful measures include covers in a target service period, repeat visits, event conversion and contribution after campaign costs. Platform-reported bookings can overlap with business that would have arrived anyway, so attribution is reviewed with that limitation in mind.
Do you advise hospitality businesses across South Florida?
Leviathan is based in Miami and advises restaurants, hotel outlets, clubs and food brands across South Florida and beyond. The plan should reflect the location, guest mix and seasonal pattern of each business. A neighborhood restaurant, a resort outlet and a growing food brand need different priorities.
Start a conversation
What does your next stage of growth need?
Tell us about the business, the guests you want to reach and what your current marketing is producing.
Let’s chat.