We brought the dead hours back to life: daytime revenue grew 3.4x and the room stopped being full only in the evening
Lava Gastrobar & Grill is a volcanic-stone grill house in Sanur. We took over from the previous agency and, instead of pushing an already-crowded evening, went after the hours that earned nothing.
Key Metrics Dynamics
| Metric | Before | After |
|---|---|---|
| Occupancy, daytime hours (12:00–17:00) | 26% | 63% |
| Daytime revenue | x1 | x3,4 |
| Occupancy at evening peak (19:00–22:00) | 71% | 96% |
| Average occupancy across the working day | 44% | 74% |
| Guests from paid traffic per month | — | ~2 865 |
| Total revenue over the year | x1 | x2,1 |
| Google impressions per month | — | 1 276 078 |
| Google rating | 4,8 | 4,9 (2 790+ reviews) |
Lava — Bali’s volcanic character on a plate
Lava Gastrobar & Grill sits on Jl. Danau Poso in Sanur. The concept is built around fire: every dish is cooked over open flame on volcanic stone, which gives it a dense, smoky character.
The restaurant runs daily from noon to 11 pm. Unlike evening-only venues, Lava has eleven trading hours a day — and that turned out to be the growth lever on this project.
Sanur is a different audience: Sanur differs significantly from other tourist areas in Bali. Calm, family-oriented, mature tourism, long-stay expats, and early diners.
Evenings were full. Daytime the room ran empty
When we took over, advertising was running and evenings were full. But opening at noon with first guests arriving near 7 pm meant seven hours of paid staff, rent, and kitchen standing idle.
What the audit revealed:
- Entire budget was directed to the evening segment that was already full.
- GDN and broad island-wide targeting produced cheap clicks, but guests never arrived.
- No campaign separation by time of day or intent — lunch and dinner shared identical ads.
- Analytics tracked data partially; Chope bookings were missing from reports.
- Reports were not aligned with actual hourly table occupancy.
The goal: don’t push evenings further, but make the restaurant earn across all eleven opening hours.
Rebuilding marketing to fill the daytime window
1. Time-of-day Campaign Split
We split Google and Meta ads into two independent engines. Day campaigns (11:00–16:00) targeted brunch, lunch, and remote work scenarios. Evening campaigns (16:00–21:00) targeted steaks, cocktails, and night vibe.
2. Daytime Offer Creation
Simply asking people to eat at 2 pm fails. We built a structured lunch menu with quick-prep express sets, solving the primary concern of daytime diners: speed of service.
3. Geo-Fencing Sanur & Nearby Hotels
Disabled island-wide targeting. People won’t drive 1.5 hours from Canggu to Sanur for lunch. We hyper-targeted Sanur and nearby hotels within a 10–15 minute radius.
4. Authentic Visual Content
Shot video content highlighting daytime Lava: natural light, volcanic grilling, fresh cocktails, setting clear expectations for incoming guests.
1.27M Monthly Impressions & 74% Total Occupancy
Why this worked
Daytime hours are the most profitable growth lever for a restaurant. Rent and labor are already paid. Every daytime order delivers higher net margin because fixed costs are already covered.
Want to maximize your restaurant's trading hours?
We will audit your campaigns, uncover blind spots, and show how to attract guests during off-peak hours.
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