Restaurants and food
Restaurant social media agency: content that fills tables.
Food is the category we work in most. The team that shoots the food also runs the account, so the content calendar never stops because the photo library ran out. The goal is not a pretty feed; it is a full room tonight.
What we run for a restaurant
Monthly shoot
Food, venue and people in one day. Extra shoots when the menu or the season changes.
Content calendar
Preparation moments, atmosphere, menu features and customer content in balance; sales posts never take over.
Community and reviews
Messages, booking questions and complaints answered the same day.
Location-targeted ads
A radius around the venue, not the whole city. Organic winners get scaled with budget.
Campaign planning
New menus, seasonal items and special days planned ahead; bookings are not decided on the last day.
Reporting
Beyond reach and engagement: direction taps, booking clicks and messages, the metrics that bring people in.
Why restaurant social media is different
The decision window is short. People often choose where to eat an hour before, on their phone. The last three posts, the cover image and your replies to reviews decide it.
Visual production is mandatory. The product is physical and has to trigger appetite; stock imagery does not run a restaurant account. This is where most accounts dry up: ideas exist, shoots do not.
Location matters. Your audience lives or works within a radius; advertising to a whole city burns budget. A 3-5 km radius is the right start for most venues.
How much content do you need?
A sustainable rhythm: one half-day shoot a month, 3-4 posts a week, 25-40 frames and a few videos per shoot. Posting daily and burning out in week three performs worse than three good posts a week.
A mix that works: 30% preparation and kitchen, 20% venue and atmosphere, 30% menu and campaigns, 20% customer content.
How we work
Menu and venue discovery
Which dish is the window, which hour brings which crowd.
First shoot day
25-40 frames and a few videos in half a day; the backbone of a three month calendar.
Publishing and community
3-4 posts a week, messages handled the same day.
Ads and measurement
Radius-targeted campaigns, winning creatives scaled, the plan updated monthly.
Venues we work with
Fine dining and hotel restaurants
Atmosphere and plating lead; art direction matters more than volume.
Local restaurants and kebab houses
Portion, fire and preparation moments sell.
Cafes, bakeries and patisseries
Counter products and daily freshness.
New openings
Pre-opening content stock and a heavier first month.
Chains and multi-location brands
One visual language, location-based ads and per-branch review management.
Food brands and producers
Product photography and category communication together.
Selected food work
FAQ
What does a restaurant social media agency do?
It runs content production, publishing, community and review management, ads and reporting. Regular shooting sits at the centre; management without production dries up by month two.
How often do you shoot?
A half-day shoot every month, plus extra shoots for menu changes, seasons and campaigns.
When do results show?
Ads move within weeks. Organic growth and booking lift usually become visible from the second month of regular shooting.
Which platforms?
Instagram first, TikTok when the venue is visually strong and the audience is young. Google Business Profile and reviews matter as much as social for restaurants.
Let us talk about your brand
Leave the short form and we reply the same day; scope and budget get clear in the first call. Not a form person? WhatsApp works too.
Good ideas don't have to stay quiet
Tell us about your brand. We'll plan the rest together.