Reels that fill seats — not vanity metrics

Social Media for Restaurants

We run Instagram, TikTok and Facebook for UK restaurants and takeaways. Real content, posted consistently, designed to drive bookings and orders — not follower counts.

Book Free Audit

→1–3 reels and 2–3 stories per week, every week, no exceptions
→Content focused on saves and shares — the engagement signals that matter
→Content library you own — videos, photos, captions — for use anywhere
→Monthly review tied to bookings, not vanity metrics

What works on Instagram in 2026

The Instagram algorithm has shifted decisively toward reels and shares. Static photos still post well in stories but no longer drive new audience reach. The single most predictive metric for restaurant growth on Instagram now is saves per post — when a user bookmarks your reel, the algorithm interprets it as "this user wants to remember this place" and pushes the content to similar profiles.

Practically, that means:

Reels over carousels. A 15-second reel of the chef pulling a dough lamination outperforms a 6-photo carousel almost every time.
Hook in the first 1.5 seconds. Most reel views are lost before second two. Lead with the most visually compelling moment.
Captions written like text messages, not ad copy. "Our biryani won an award" gets ignored. "If you're Pakistani, you've had this before. If you're not, you're about to understand why we built a queue around the block." gets shared.

TikTok: optional, but a real opportunity in 2026

For restaurants with a younger customer base, TikTok is now a more efficient acquisition channel than Instagram. It rewards messy, raw, behind-the-scenes content — the opposite of polished agency work. We don't pretend to make slick TikTok content; we coach owners to film it themselves and we edit and caption.

If you're a curry house, kebab shop, biryani specialist or any cuisine with a distinct prep ritual (dough flipping, naan slapping, tandoor work, tarka pouring), TikTok is the most efficient platform you can be on.

What we don't do

We don't post AI-generated food images. We don't recycle the same content across all clients. We don't promise "viral" reels (nobody can — virality is a tail-end statistical event, not a deliverable). And we don't run ads at audiences who've never heard of you — paid social only works for restaurants when it's amplifying organic content that's already proven to perform.

How we measure success

Every month you get a report with three numbers that matter:

Bookings/orders attributed to social (using promo codes, link tracking, "saw on Insta" check-ins)
Saves and shares (the leading indicator of future bookings)
Cost per attributed booking (if we're running paid)

Followers, likes, impressions — they're in the report too, but at the bottom. They don't pay rent.

What's included

✓Monthly content shoot at your restaurant (1 chef + 1 videographer, 4 hours)
✓Editing, captioning, scheduling for Instagram, TikTok, Facebook
✓Stories and reels — we don't post static carousels and call it a strategy
✓Community management (replying to DMs, comments, story replies)
✓Monthly paid promotion — £50–£150 boost on top-performing reels
✓UGC sourcing — getting customers to film for you
✓Monthly report tied to bookings, not followers

How it works

Step 01
Brand audit
We spend a week reviewing your current accounts, your top 5 competitors, and the food creators in your area. You get a 6-page strategy doc covering tone, format mix, and 30-day content calendar.
Step 02
First shoot & launch
Half-day shoot at your restaurant. We capture 4 weeks of content in one session. Posts start going live within 7 days of the shoot.
Step 03
Monthly rhythm
One shoot per month. Weekly posting cadence. Daily community management. Monthly review tied to bookings and orders, not vanity metrics.

Common questions

Do I need to be on TikTok?+

If you're a takeaway under 35 customer demographic — probably yes. If you're a fine-dining restaurant with a 45+ demographic — probably no. We'll tell you in the audit which platforms make sense for *your* customer, not a blanket recommendation.

How many followers should I expect?+

Honestly, we don't optimise for follower count — it's the wrong metric. We optimise for *saves* (people bookmarking your post for later), shares, and DMs. Instagram itself has confirmed engagement signals like saves and sends weigh heavily in how content is ranked.

Can I post my own content alongside what you do?+

Yes — we encourage it. Owner content (behind the scenes, daily specials, the team) often outperforms agency-shot content. We'll give you a simple 5-minute-a-day shooting framework you can follow.

What if I don't want to be on camera?+

Most of our shoots feature food, hands, the chef from over the shoulder, the kitchen, customers. Owner-on-camera is great when it works but absolutely not required.

How much should I spend on paid social?+

Start at £200–£300/month if you're using social for direct booking conversion. We boost the 1–2 organic reels that perform best each month — that's much cheaper and more effective than building campaigns from scratch.

Ready to grow your social media for restaurants?

Free 30-minute audit. No sales pitch. Real numbers, real next steps.