Nobody has time at service
The best moment for a photo is also the busiest hour of the day. So the post never happens, and weeks go by with an empty feed.
Social media consultant
Social media for restaurants
I co-founded and managed a café and restaurant. I know what your Tuesday looks like.
Talk about your restaurantI co-founded and managed a café and restaurant, so I know the photos do not get taken, because at seven in the evening nobody is thinking about Instagram. That is exactly the part I take off your hands.
Content planned in advance, published at the right times, with messages and comments answered. Without taking your attention off the floor.
What usually goes wrong
Posting only when it is quiet
A restaurant account that appears twice in a good week and disappears in a bad one teaches people to stop looking.
Messages left unanswered
Bookings, allergy questions and opening hours arrive by direct message. An unanswered message is a table you did not fill.
What I do for you
- A monthly content plan built around your menu, your quiet days and your busy ones
- A short photo and video session, or direction so your team can shoot in two minutes between services
- Captions in Portuguese and English, written for people who are deciding where to eat tonight
- Publishing at the hours your guests are actually deciding, not when you happen to be free
- Messages and comments answered, with bookings and questions passed to you
- Local ads for a quiet weekday or a new menu, with a budget you set
Common questions
How often should a restaurant post?
Three to four times a week is enough for most kitchens, if the content is real. A daily post that nobody saves does less than two good ones.
Do you come to the restaurant to film?
Yes, for places in Porto and Vila Nova de Gaia. One shoot usually covers several weeks of content, so service is not interrupted.
Can you handle reviews and messages?
Yes, replying to comments, direct messages and reservation questions is part of the management plan, in Portuguese and English.
How we start
We talk for twenty minutes about the restaurant, the quiet nights and what you want to fill. I come back with a plan and a price. No long contract to begin.
Tell me what is not working
A few lines are enough. No sales sequence, no account manager. I read every message myself and answer within a working day.