Your guest list is your safety net. For every dollar spent on email, hospitality businesses earn about $36 in return, according to HubSpot. And yet, so many restaurants and hotels let those lists go cold while they chase the latest social-media algorithm.
Here’s the truth: social posts come and go. Emails go directly to the people who already like you. When done right, email isn’t “marketing”—it’s staying in touch.
Let’s walk through how to use it to fill seats, strengthen loyalty, and keep your brand top-of-mind year-round.
Social media is great for visibility, but it’s noisy and unpredictable. A post might reach 5 % of your followers—if that.
Email, on the other hand, lands right where your guests already spend time: their inbox.
More importantly, you own your list. Algorithms can’t take it away.
When someone gives you their email, they’re saying, “I want to hear from you again.” That’s powerful.
Your emails don’t need to be fancy—they need to be human. Think of each one as a short note from your team, not a corporate announcement.
Good ideas include:
Skip long newsletters that read like essays. A clear photo, a few lines of text, and one call-to-action link (“Reserve a Table,” “See the Menu”) are plenty.
Consistency matters more than frequency. Once a month keeps you visible. Twice a month keeps you memorable.
If you send too often, people tune out. Too rarely, and they forget who you are.
The sweet spot for most restaurants: every 2–3 weeks.
That’s enough to share updates without overwhelming your audience—or your team.
Pro tip: schedule emails in advance using platforms like Mailchimp or Constant Contact so they go out automatically while you’re busy running service.
Hospitality brands thrive on warmth and personality. Let that shine through.
Write like you’d talk to a regular at the host stand:
“We just finished decorating for fall—stop by and tell us if we went overboard with the pumpkins.”
Avoid stiff subject lines like “November Newsletter.” Try something more personal and curiosity-driven instead:
According to Campaign Monitor, friendly, conversational subject lines lift open rates by up to 26 %.
Your list should grow every week—quietly, without gimmicks. Here’s how:
Never buy lists. They don’t convert, and they can hurt your sender reputation. Organic growth = real engagement.
You don’t need to be a designer. Just remember three things:
If you’re short on time, use a simple branded template so every message feels familiar.
After each send, check two numbers:
Aim for 30 % + opens and 3–5 % clicks. If your numbers are lower, tweak subject lines, shorten copy, or simplify visuals.
Over time, you’ll see patterns: maybe your audience clicks more on food photos than event invites. Follow the data—it’s your compass.
Every hospitality brand has slow months. Email is how you bridge those gaps.
If you only reach out when you’re desperate for business, people notice.
Instead, treat communication as ongoing hospitality—checking in, sharing updates, and celebrating wins together.
Your guests don’t just want to eat or stay with you; they want to belong somewhere. Email lets you nurture that connection, one message at a time.
If you’re not sure what to send or how often, we can help.
Schedule a free 15-minute strategy call and we’ll map out an easy plan tailored to your audience, your capacity, and your goals. Book your email marketing strategy call.
