Social media management designed for restaurants.
Your food is better than what is shown in your feed. I fix that.
Sound familiar?
Tuesday and Wednesday are dead, and you don’t know how to fix it.
Friday takes care of itself. It’s the middle of the week that decides whether this month is profitable.
The place that opened down the road has worse food, but a better instagram
That’s not an accident, and it’s definitely not luck. Somebody over there has a plan (that’s working) and nobody at your place has the time to make one.
You’re posting at 11pm after close, or not posting at all
Either your best server is doing it between tables or it’s you (exhausted, on the drive home). Neither will work long term.
you boosted a post once, spent $40, and nothing came from it
So not you’re not sure if any of this ‘social media stuff’ even works. Fair. But, boosting isnt marketing…its Meta selling you temporary reach with no real plan behind it to make it last.
Two years with the same restaurant.
17.79% engagement.
sage bar and grill — retained since 2024
Most restaurants get a bump when they first start posting. The account is new, friends and regulars follow, the numbers look good for about six weeks. Then it flatlines and everybody decides social media doesn't work for restaurants.
Sage is the opposite. Two years in, the account is still growing.
Here's what that took: consistent posting on Facebook and Instagram, content built for people who actually live here rather than for a national audience, community engagement that gives regulars a reason to come back to the page, and continuous adjustment based on what the numbers said each month.
No viral moment. No trend-chasing. A system, run consistently.
And when there's a date on the calendar: I ran a 59-day campaign for the Shelby County Cattlemen's Association rodeo — 156,620 people reached, 111,676 organic views, sold out before event day. That same campaign structure is what I run behind a restaurant's live music night, Friday night specials, holiday service, etc.
See the full case studies here
The numbers, most recent reporting period
(April 2026):
56,100 total views
7,629 content interactions
17.79% average engagement rate — the restaurant industry average is 1–3%
5,837 followers, grown organically (120+ monthly)
the process
what a month with me looks like
One content day. I come to you, usually mid-morning between prep and lunch, and shoot for two to three hours. Food, the room, your people, whatever's on special. You walk away with four to six weeks of photo and video and you don't have to plan any of it, style any of it, or be in it. Some of my best-performing clients have never appeared in a single post.
A calendar you see before anything posts. Built around your actual week — what's slow, what's on special, who's playing Friday. You can kill anything for any reason, including "I just don't like it."
Posting and engagement handled. Comments answered, DMs answered, tags and mentions caught. Unanswered messages are the most expensive thing happening on most restaurant accounts, because that's a person who was ready to come in.
One campaign a quarter with a number attached. Not more posts. A four-to-eight week push with a start date, an end date, and one outcome — fill Tuesdays, sell out the anniversary party, move people to the new patio.
A one-page report every month, in plain English. What moved, what didn't, and what I'm changing next month. If we hit day 90 and the numbers haven't moved, I'll tell you that myself before you have to ask.
the cost
We have more options, but these are the ones I recommend for you.
GROWTH — $900/month
For a restaurant that needs to be consistent and isn't.
14 in-feed posts a month, 4 reels, stories 3 days a week, two platforms posted natively to each. Branded templates you keep. Engagement 5 days a week including tags, mentions, and Google reviews. Monthly analytics and a strategy call.
Not for you if: you have no photo library and no way to build one. Add a content day for $450 or start at Scale.
SCALE — $1,500/month
For a restaurant with a specific problem to solve — a slow night, a slow season, an event.
Everything in Growth, plus 18 posts and 8 reels a month, stories 5 days a week, Google Business Profile managed, a content day every other month, daily engagement across Google, Facebook, and Yelp, two campaigns a quarter, and Meta ads built and managed.
Not for you if: you're posting a few times a week with nothing on the calendar. That's Growth, and I'll tell you so.
PS: One additional sold-out night a month covers this.
Not ready to commit?
The Field Report is $500 — a two-week project where I audit your accounts and your three closest competitors, write your brand voice down, and build you a 90-day content calendar. If you move to a monthly retainer within 30 days, the whole $500 comes off your first invoice.
Every tier: you approve everything before it goes live. You own every file from day one. One restaurant per market — if I'm running social for you, I'm not taking the place down the road. 90-day initial term, then month-to-month with 30 days' notice.
q&a
Do you shoot during service?
No. I come in between rushes — usually mid-morning — so nobody's tripping over me while tickets are up. It takes two to three hours and your kitchen keeps working the whole time.
My food photos are already decent. Do I need a shoot?
Maybe not. If you've got a real library, I'll build from it and tell you honestly what's missing. Most places have forty photos of the same three dishes and nothing of the room, the bar, or the people — and the room and the people are what actually make somebody choose you.
Can you run something around a specific night or event?
That's what campaigns are for. Live music, an anniversary, a holiday service, a patio opening. Four to eight weeks, a link in every post, a small ad budget behind whatever's already working organically. It's exactly what sells out the events I promote.
What about slow season?
Slow season is when the work matters most and when almost everybody stops. That's the window where you build the audience that shows up when it turns back over.
Do you work with competitors?
One per market. If there's a conflict, I'll tell you on the first call before you spend any time on this.
Send me your Instagram handle.
I'll record a 5-minute video walking through three things I'd change about your account — your posting rhythm, your captions, and what the restaurant down the road is doing that you aren't.
It's free, there's no call attached, and you don't owe me anything for it. I do about four of these a week.
Or [book a 30-minute call] if you'd rather just talk.