Social media for restaurants lives or dies on the footage. We come in, film the food, the pass and the room, then cut it, caption it and post it every week so people book before they have ever walked past.
A handful of things, done properly, rather than twenty things done badly.
We film, or you film on your phone. We cut it, caption it, brand it and post it every week, so you stay in front of the people who buy from you.
Fast, mobile-first sites that turn a search into an enquiry. Built to be found, not just to look nice on your laptop.
Meta and Google ads with creative that stops the scroll, because targeting is only half the job and the ad is the other half.
Long-form cut down, captioned and reframed for every platform. Podcasts, job walkthroughs, property tours, talking head.
Logos, brochures, vehicle livery, social templates and thumbnails. One consistent look across everything you put out.
Short, vertical, phone-shot ads for brands that need fresh creative faster than their ads wear out.
Food is the easiest thing in the world to sell on video and the hardest thing to sell in a paragraph. If it looks good, it books.
One or two sites, a good kitchen and almost nothing on camera. A single filming session covers a menu, and a menu covers a month of posts.
Events, pours, the room on a Friday. Short vertical clips do far more for a Saturday night than another poster in the window.
High volume, low ticket, and it all comes down to being the place people thought of first. Being on their feed at eleven in the morning is how that happens.
We built and manage a YouTube channel to over seven thousand subscribers across two hundred plus videos, and we clip podcasts into short-form every week.
No stock logos and no borrowed case studies. Every one of these is a live client we film, edit and post for.
Because filming falls to whoever is least busy, and in a kitchen nobody is least busy. So the account starts strong, runs on phone photos, and stops by month three.
Taking it off the team entirely is the only version that survives a service. We film in a quiet window, edit it, caption it for silent playback and schedule the lot.
Places we can reach easily:
Between services, or on a prep day. Social media for restaurants should never get in the way of a service, so we work around the kitchen rather than the other way round.
Both. The plates are what sells, but the room, the pass and the people are what makes it feel like somewhere you want to be.
There is no single number, because a one-man trade and a ten-person firm need different things. Social starts at £799 a month, websites from £999, and ads are priced on spend. We quote after a conversation, not off a menu.
Plans start at £799 a month and go up depending on how much gets made and how many platforms you want covered. Full breakdown is on the social media page.
From £999 for a proper multi-page site, with hosting and maintenance on top monthly. Bigger builds are priced on what they need. See the website design page.
No. Retainers run monthly. If it is not working you tell us and it stops.
Content goes live in the first fortnight. Social growth shows in weeks. Search rankings take months, and anyone telling you otherwise is selling you something.
It helps enormously, but no. Plenty of our work is job footage, property walkthroughs and product shots with no face in it at all.
Other things we do, and other people we do them for.
Transformations, colour work and chair-side reels that fill quiet days and keep the column booked.
Treatment results, patient stories and practice content that fills the diary without breaking a single advertising rule.
Short vertical video built for the platform rather than reposted from somewhere else, made and posted every week.
A few other things we do for businesses like yours.
Line work, healed pieces and artist spotlights posted weekly to keep every artist in the studio booked.
Meta campaigns with the creative made in-house, so the ad looks like something worth watching rather than a stock photo.
Search campaigns aimed at people already typing what you sell, built and managed properly rather than left on autopilot.
Tell us what you sell and where you are stuck. If we are not the right people for it we will say so and point you somewhere better.
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