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Recruit Marketing for Restaurants

Social Recruiting for
Restaurants & Groups

Applications don't come after a pay rise because candidates can't see what the restaurant is actually like. We show a day in the kitchen and on the floor on video, and take applications through a recruitment landing page and LINE.

  • TikTok
  • Instagram
  • Meta ads
  • LINE Official

Numbers

Six restaurants in ten are short-staffed, ten firms compete for every manager, and two in three leave within three years

58.6%

Six restaurants in ten are short of part-time and casual staff

Share of restaurants reporting a shortage of non-permanent staff. The second highest of any sector

Teikoku Databank, Survey of Corporate Labour Shortages, January 2026

10.0×

Ten firms compete for every restaurant manager

Jobs-to-applicants ratio for restaurant managers. Front-of-house roles sit at 5.0, so five firms compete for each candidate

Ministry of Agriculture, Forestry and Fisheries and Ministry of Health, Labour and Welfare, Labour-Saving Investment Plan: Food Service, June 2025

64.7%

Of school leavers who join, two in three leave within three years

Turnover within three years among school leavers joining accommodation and food service. For university graduates it is 55.4%

Ministry of Health, Labour and Welfare, Turnover Among New Graduates, published October 2025

74.4%

At peak, nobody comes without a higher hourly rate

Share of food service companies who plan to advertise with an hourly premium at peak. The average premium is 5.4%

Mynavi, Corporate Survey on Part-Time Recruitment, November-December 2024 (n=1,500, weighted by sector)

2.19m yen

Value added per head is the ceiling on pay rises

Value added per employee in food service. Less than a quarter of the 9.17m yen all-industry average, so you can't win on hourly rate alone

Ministry of Agriculture, Forestry and Fisheries and Ministry of Health, Labour and Welfare, Labour-Saving Investment Plan: Food Service, June 2025

80.8%

People looking for work find restaurants on social and video too

Share of Gen Z who come across restaurants they are interested in on social and video platforms. A place seen as a customer becomes a place to apply

Fast Marketing, How Gen Z Finds Restaurants, January 2025 (Gen Z who research on social, n=360)

Issues

Three things that actually get stuck in restaurant recruitment

Illustration of someone comparing star ratings and review bubbles

01

No reason to choose you but the hourly rate

A job posting carries the hourly rate, the shifts and the walk from the station. Restaurants in the same catchment line up, and people compare on a few tens of yen.

The fixWe put into words why people stayed and where the restaurant quietly wins, and use it as the video and landing page copy.

Illustration of a chef working the pans beside a tripod-mounted camera left unused

02

What the restaurant is like doesn't travel

How busy does the kitchen get? Can you take a break? The things people most want to know never appear on a posting, and the application stops there.

The fixWe film from prep through the peak in first person, showing the busy hours without hiding them.

Illustration of an owner watching a jagged bookings chart, with full and empty tables

03

Plugging gaps becomes a fixed cost

Short days get filled with gig workers, and listing fees don't come back when nobody applies. Neither leaves you with anything.

The fixWe advertise only to people who can get there, and watch cost per application in a form you can stop month by month.

Results

Recruitment results in restaurants, and related examples from other industries

The social media account of Sugary, an açaí bowl shop

Restaurant / hiring & marketing

Sugary, an acai bowl shop

An account launched alongside the opening, where video aimed at customers also took applications.

370 applications for part-time roles
6.3m monthly views over the same period

All a job posting can carry is the terms.
The workplace itself only shows up on video.

Process

From the first conversation to going live: how it actually runs at a restaurant

Workflow

All the site provides is the time to film

Illustration of the discovery phase, organising the hiring challenges and defining the target

Phase01

Discovery and persona work
  • The shifts you want filled
  • Your current recruitment spend
  • Why the people who stayed stayed

It starts with who is missing, and in which hours.

We ask about shortages on the floor, in the kitchen and among manager candidates, what you spend on job boards and gig platforms, and your retention. We also draw out why people stayed.

Illustration of filming staff at work in the restaurant

Phase02

Filming
  • A day from prep to close
  • Staff interviews
  • Works without faces

We film the flow of service as it is.

From prep through the peak to closing down, filmed in first person, with a short interview added where useful. No faces is a perfectly workable condition.

Illustration of building the recruitment landing page, LINE official account and ad account

Phase03

Build
  • Dedicated recruitment landing page
  • Video and banner production
  • Official LINE and ad accounts

We build the place applications land first.

A dedicated recruitment landing page, ad banners and video per site, produced by us. The LINE application path and the ad account get set up at this stage too.

Illustration of launching ad delivery into the target catchment

Phase04

Launch
  • As little as ten working days after filming
  • Delivery around the site
  • Daily checks on applications

We deliver as little as ten working days after filming.

We run the delivery for you in the first month, setting the area and time of day around the site and checking applications and cost per application daily.

Illustration of improving the landing page and video against the delivery data

Phase05

Optimization
  • Comparing cost per application
  • Ongoing landing page improvement
  • Rolling out across sites

Budget moves to the videos that are working, and keeps cycling.

We keep fixing the landing page headline and the opening seconds, and extend whatever worked to the other sites. Applications and cost per application come monthly.

FAQ

Questions we are often asked by restaurants

Is this better for part-time or permanent hiring?

It works for both, but the video changes. For part-time roles, short video showing the day as it is. For permanent and manager roles, a format where a colleague speaks in their own words.

Our manager and staff don't want to appear on camera.

It works without faces. First-person filming shows the flow from prep to the peak through the hands and the line of sight alone. Consent from anyone appearing is taken in writing.

Should we drop the job boards and gig platforms?

We don't build it on that assumption. We work out what you currently spend on hiring, then consider how much can move to your own video and accounts.

Are there legal rules for recruitment posts on social?

There are. Under the Employment Security Act, a social post must display the employer's name, address and contact details, the duties, the location and the pay. We build that display into the post template.

Even if applications increase, won't people leave straight away?

The video doesn't cut to the good parts only. The peak-hour rush and the first jobs anyone gets handed are both shown. The aim is that people who wouldn't fit don't apply, which lowers the total cost of hiring.

Can we do just one site? How does it work for a group?

You can start with one. For groups, running a pilot at the site struggling most and taking applications and cost per application to the others is, in our experience, the surer order.

Services

Every social marketing service can be taken
on its own or in combination

View the full service lineup

Hiring for restaurants.
Get in touch,
we're always happy to talk

Free consultations and quotes available

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