Social media for restaurants
Your Instagram should match your kitchen.
Every evening someone decides where to eat by opening Instagram. If your profile does not show what your kitchen actually delivers, that customer goes somewhere else.
It is 7:30 pm. Evening service is about to start. You have five minutes before the first table arrives and you open Instagram to check what the restaurant that opened three months ago, two hundred meters away, just posted. A Reel of the young chef, well shot, with a track that works. Three thousand views in two days.
Your profile
Your profile has a blurry photo of the August menu and a selfie from last New Year's Eve.
Your food is better. Your room is nicer. The problem is not what you serve. It is that nobody knows, because social media for restaurants requires a plan, not improvisation.
The decision of where to eat happens on the phone, before the customer leaves the house. A venue that does not appear in that moment does not exist in that evening.
The cost you don't see on your P&L
Running social media for a restaurant seriously takes at least six hours a week. Shooting between services, editing, captions, hashtags, publishing, replying to messages. Twenty-four hours a month.
The lost table leaves no trace. The invoice for the six hours doesn't exist. Both are real.
Planned, not improvised
A Reel shot in a rush between lunch and evening mise en place does not tell the same story as a Reel built the week before, with the right material, at the right moment of the month.
Instagram for restaurants that works follows the venue's calendar: the weekend special, the seasonal menu change, the natural wine evening, the Thursday business lunch. Every moment has its format and its rhythm.
- - Reels to reach new people. The algorithm pushes them beyond your existing followers. Reach is 2.4 times higher than a static photo.
- - Carousels to explain what you do. Your supply chain, the seasonal menu, why a dish is built that way.
- - Stories to keep the weekly rhythm. Tonight's event, Saturday sold-out, the new dessert on trial.
How it works
01
A plan built around your restaurant's calendar
Saturday lunch service, Friday evening dinner, seasonal menu changes, Valentine's Day event. The monthly editorial plan is built around how your venue actually runs, not a generic template.
02
A photographer in your dining room, not stock photos
A photographer from your area visits your restaurant every month for two hours. They shoot dishes, the room, and service moments. What goes on Instagram is your venue, recognizable.
03
Approve from your phone in 30 seconds
Everything goes through the TouchPoint platform. See the Reels ready, read the captions, check the grid. Approve with a tap. Nothing goes live without your ok.
What restaurant owners say
"I like the conceptual line. It's deep without being pedantic. Emotional without being saccharine."
"We really liked your videos, and we'd like to continue the collaboration."
The math
At EUR 690/month and an average ticket of EUR 23, the service pays for itself with less than one extra customer per day. For a venue with a lower average ticket (EUR 16), you need about 1.4 extra covers per day. At a higher ticket (EUR 35), just 0.7.
1
extra customer per day
to cover EUR 690/month at a EUR 23 average ticket
Everything beyond that is net profit. The service cost stays fixed. The customer count doesn't.
Want to see how it works for your restaurant?
Before any commitment, read how the editorial plan is structured, what each photo session includes, and what the service costs in detail.
Seven days to try it.
Your restaurant's first Reel is online within a week. No credit card. If you don't continue, you keep it.
Book the free trialReply within 24 hours. No commitment. No credit card.