FOR RESTAURANT OWNERS
Content that brings new people through the door. We build the plan, tell you exactly what to film, edit it, write the hooks and captions, and publish it on a schedule that runs whether or not anyone remembers it exists.
WHAT IT LOOKS LIKE WHEN IT WORKS
Y93 Sushi Crave is a family-owned Japanese café. Same menu, same kitchen, same team. Every number here is a screenshot of their own dashboard.
HOW WE WORK
Four stages, repeating every month. This is the sequence we are running today, see the case study.
STAGE 01
We write the month: which dishes, which angles, which stories. Then a written brief per video with exact shots, order, length and a reference Reel for pacing. You approve it before anything is filmed.
STAGE 02
You shoot the clips from the brief between service and send the raw footage over. No film crew, no studio day, no closing the kitchen. Or we come and film it, quoted separately.
STAGE 03
We pick the takes, cut every Reel, write the on-screen text and the caption, adapt each cut per platform, then publish and schedule to Instagram, TikTok and Facebook.
STAGE 04
We stay in touch through the month: what performed, what guests said at the table, what to film next. The following month is built from that.
TWO WAYS TO FILM
We come to your restaurant and shoot everything ourselves: dishes, kitchen, atmosphere, staff. Filming is billed separately from the monthly management, quoted per shoot. Best if you'd rather not think about a camera at all.
You shoot from our shot list, on your phone, and send us the raw footage. We edit, write the hooks and captions. You publish it yourself, or hand us the account and we post it for you, whichever you'd rather run. This is how Y93 Sushi Crave works today.
On the call we look at your kitchen, your schedule and who is around to hold a phone, then tell you which of the two we would run and what it would cost.
QUESTIONS OWNERS ASK
It works when a post gives a stranger a reason to choose you tonight. Views on their own do not fill tables. Shares and saves do, because a share is someone sending it to whoever they are eating with, and a save is someone keeping it for later. So those are the numbers we manage against, along with profile visits and direction taps. We are also straight about the limit: we can show you reach, shares and comments where people say they are coming in. Tying a specific view to a specific bill needs tracking at the door, and we will tell you that rather than claim credit for your whole weekend.
Two to three times a week, without gaps, beats posting daily for a month and then going quiet. Silence is what actually costs a restaurant account: three dead weeks lose more reach than a modest steady schedule ever would. Fewer posts with a real idea behind each one outperform filling a calendar for the sake of it.
It depends on what you need. Instagram mostly reaches people who already follow you, which is right for reminding regulars about a special or a new menu. TikTok puts your food in front of people who have never heard of you, which is what you need if the goal is new faces. Most restaurants want both, and the same footage serves both, so it is not double the work.
Either way works. Most restaurants film it themselves from our shot list, on a phone, between service. It is faster, it costs less, and the footage looks like the actual place rather than a commercial. If you would rather not think about a camera at all, we come and shoot it, and that is quoted separately per shoot.
Yes. The food carries a restaurant account. Most of what performs is the dish, the kitchen, the room, hands plating, steam coming off a bowl. A face helps when someone is willing, but it is not the requirement people assume it is.
Not to start. Organic content tells you which dishes and which angles people actually respond to, and it tells you for free. Paying to promote a post nobody has reacted to yet is paying to guess. Once something proves it travels, putting budget behind it makes sense, and we will say when we think you are at that point.
Management starts from $500 a month and both tiers are on this page, with filming quoted separately if you want us to shoot. On timing: treat the first month as finding out what your audience reacts to, then expect month two and three to compound as the account builds a pattern. Anyone promising a full dining room in week one is selling you something.
WHAT IT COSTS
8 to 10 videos a month. Enough to stay visible and keep the account moving.
Regular $700 You save $200 a month
12 to 15 videos a month. This is the volume that grows an account instead of holding it steady.
Regular $1,000 You save $300 a month
You film from our briefs, on a phone. If you would rather we came and filmed it, that is quoted separately per shoot.
A 30-minute call: we look at what you're posting now, tell you honestly if this is the right layer to start with, and what it would take.