Fullcue runs end-to-end launch marketing for new restaurants and hospitality concepts — from pre-opening positioning to opening-week bookings to month-three retention.
Most restaurant openings under-invest in marketing during the pre-opening window — when the cost of building awareness is lowest and the impact on opening-month covers is highest.
Most restaurant openings under-invest in marketing during the pre-opening window — when the cost of building awareness is lowest and the impact on opening-month covers is highest.
Soft launch comes. The dining room is half-empty. The first reviews go to the rare guests who happened to walk in. The opening-week buzz that should compound into month two never materializes. Three months in, the venue is fighting to recover from a quiet start instead of building on momentum. The relaunch costs more than the launch should have.
Fullcue operates a structured launch playbook — pre-opening through opening through stabilization. Brand, positioning, content, PR, paid acquisition, CRM, and partnerships, sequenced to maximize the opening window.
The 60–90 days before opening are when awareness compounds at the lowest cost. We start there, not at the ribbon-cutting.
A great opening fills the first month, not just the first night. We plan to fill the calendar.
PR, paid, social, partnerships, influencer, CRM, and SEO all activated in coordinated waves — each amplifying the others.
Friends-and-family and soft openings are not the marketing event — they're operational preparation. The marketing event is the public launch, and we plan it intentionally.
The launch isn't done at opening week. It's done at month three — when the system has proven repeatable acquisition, retention, and brand traction.
If any of the situations below sounds like your venue, we should talk. Strategy is shaped to the operator — not the other way around.
If you're opening in less than six months and your marketing plan is "we'll figure out social closer to launch," you're already late.
Every line below is something we build, own, and ship. No agency hand-waving, no padding.
A clear cadence with named milestones. You always know what's happening this week, and what's next.
Pre-opening: 90 days out — Strategy locked. Brand and assets finalized. PR list and press strategy built. Website live in a "coming soon" or full state. SEO foundation deployed. Social channels activated.
Pre-opening: 60 days out — Pre-launch campaigns activated. Influencer and partnership outreach. Founder/chef interviews. Reservation pre-registration where appropriate.
Pre-opening: 30 days out — Reservations open (or waitlist activated). Paid campaigns intensified. Press embargo coordination. Soft launch run as operational preparation.
Opening week — Concentrated paid push. PR launch. Social amplification. Partner activations. Review acquisition flow active. CRM captures from minute one.
Month 1–3 — Weekly optimization. Performance refinement. Retention flows activated. Press follow-up. Content rhythm established. Brand voice refined based on guest response.
The questions operators bring to the first call — fit, timing, pricing, and what an engagement actually looks like.
Ideally 4–6 months before opening. Three months is workable. Anything tighter and you're sacrificing the pre-opening awareness window — which is the cheapest period to build demand.
Sequencing and stakes. A launch has one chance — opening week. The campaign is engineered around that moment, with pre-opening build, opening peak, and post-opening stabilization. Regular marketing is a steady-state operation.
Yes — we run PR in-house or in partnership with hospitality PR specialists, depending on the market and the press goals. The PR strategy is integrated with the paid and social plan, not run separately.
No serious agency can. We build the conditions for coverage — strong concept story, ready assets, journalist relationships, well-timed outreach — but no one guarantees a placement. Anyone who does, isn't telling the truth.
We've launched venues that delayed by weeks and venues that delayed by months. We scope the engagement so the pre-opening phase can flex without breaking the plan or the budget.
Yes — and we have a specific playbook for it. Hotel-embedded F&B needs its own brand presence, its own marketing channels, and its own demand outside the hotel guest base. That's a different problem from launching a standalone venue.
Book a launch consultation. Tell us when you're opening, what the concept is, and what's already in motion. We'll tell you what a structured launch playbook would do for your opening month — and what it would cost.