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Why your hospitality brand should be built for screens, not just shopfronts

Your space might be stunning in person, but if your brand falls flat online, you’re losing customers before they even walk in.

Table and chairs at a cafe, with an open laptop, glass of wine and a mobile phone on the table.

21 May 2025

Let’s play this out. Someone hears about your venue and types your name into Google. What shows up? A moody photo taken by a customer three years ago? An old Facebook page with yesterday’s special? Or worse—nothing at all? 🫣


In 2025, your first impression isn’t your fit-out. It’s your feed, your website, your Google listing. That’s where the customer journey starts.


Your online brand should feel as good as your space

Imagine this: someone sees your Insta post and immediately knows your brand vibe, before reading a single word. That’s the power of good digital branding. Fonts, colour, photography and tone of voice all working together to say: “this is us.”


If the online energy doesn’t match the real-world experience, customers notice. And they trust you less.


Websites aren't optional anymore

Even if your bookings run through a platform like OpenTable or NowBookIt, your own website is where your brand should live. It’s the only space online where you control 100% of the vibe.


Your website doesn’t have to be big. But it does have to feel intentional.

That means:

  • On-brand design (no cookie-cutter templates)

  • Mobile-first functionality

  • SEO baked into the build

  • Clear calls to action (book, order, visit, follow)


And yes, it's okay to prioritise digital

We get it. You’ve put all your love into your space. But digital is the handshake before the handshake. If you want a cult following, a booking list, or brand fans who evangelise for you, it starts online.


Let's make it tasty

Take another bite

Keep the flavour flowing with these fresh picks.

Concept deck, brand moodboard and notes for a new cafe business, scattered on a desk with a coffee and laptop.

Why every new venue should start with a deck, not a fitout

Nicely on-brand restaurant menu cover sitting on a table.

Building a brand that outlasts trends

Cool, dark, moody bar interior with two young people sitting at the bar ordering drinks.

Opening a venue in 2025? Here’s what customers actually want now

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