/ Restaurant Work

Built for the room you actually run

A 16-seat bistro operates on different margins, rhythms, and constraints than a 200-seat venue. Our social strategy reflects that — no borrowed playbooks, no generic templates.

Close-up overhead flatlay of a hand-crafted restaurant dish — roasted root vegetables on a matte ceramic plate, fresh herb garnish, soft north-facing window light, steam barely visible, dark linen beneath

— Artisanal Bistro, Portland

The food was already there. We framed it.

We photographed the dishes coming off their line — no food stylist, no swap-outs. Within three months, Tuesday reservations filled consistently for the first time in two years.

Seasonal menu shifts became their most-engaged posts. We built the cadence around the kitchen calendar, not an algorithm's preference.

Close-up of a baker's hands placing a sourdough loaf on a worn wooden counter inside a small café kitchen, flour dusted surface, soft diffused daylight from a window to the left, warm tones, no text or signage visible

— Farm-to-table Café, Vermont

Slower seasons, sharper storytelling

Winter is the hard quarter for a farm-to-table café. We mapped their supplier relationships into a content arc that gave regulars a reason to come back mid-week, not just for Sunday brunch.

Stories about where the grain came from outperformed every promotional post they'd tried before. Margins held through February.