← back to the studiohow to market a restaurant
on social media.
Every restaurant in Dubai is on Instagram; far fewer turn it into bookings. The difference isn't budget or posting volume, it's showing the right things consistently. Here's the short version of how we run it.
- consistency beats volume
- show the making, not just the plate
- tie posts to bookings
asked often.
What should a restaurant actually post?
The room, the people and the food being made, not just the finished plate. 'Making vs made' content, the atmosphere on a full night, and the team behind the pass consistently outperform static dish photos.
How often should we post?
Two or three strong pieces a week beats daily filler. A feed that looks considered makes the venue feel considered; a feed of rushed posts does the opposite.
How do we turn followers into bookings?
Make booking the obvious next step, link in bio that goes straight to reservations, offers with trackable links, and stories that answer the practical questions: parking, timings, dress code, how to book.
Do we need professional content, or is a phone enough?
A phone captures moments; it can't carry a brand. The venues that grow fastest mix both, professional shoot days for the bank of reels and stills, in-the-moment stories on top. We run the shoot days so the calendar never runs dry.
Their team delivered a perfect blend of high-quality video production, UGC content, and professional photography