Social Media Management for
Restaurants

You don't need to spare anyone. Filming completes in one or two batch shoots a month during prep or the quiet hours, and our crew comes to you. The kitchen hygiene procedures and what may be filmed get agreed with the manager before the first shoot.

It does. Leaning on ideas built around the hands, the line of sight and the sound of cooking is the reliable route. Where people do appear, we take consent in writing and agree up front what happens to posts if they leave.

Honestly, we won't propose dropping them. The restaurant portals stay as a channel, while we grow commission-free visits on the social and maps side. The judgement is cost per booking.

Sites whose catchments don't overlap work as one brand account; sites in separate catchments, like different entertainment districts, are better split. We film cross-site material first and swap only the site name and address.

We don't run it chasing views. The first thing we put in order is the path from the profile to maps, bookings and applications. After that we watch saves, directions requests, bookings and the number of visits where someone saw the video, monthly.

Before anything runs we agree the filming rules, the staff posting guidelines and the pre-publication check, and put them in the contract. What isn't filmed, and who reviews before publishing. That belongs at the start.