Restaurants have the one thing every other business envies: a new post every day, ready-made, on a plate. The ones that fill tables from Instagram do five things.
The five posts
- Today's special, by 10am. Photo, price, "until it done". This single post, daily, is the whole strategy for most cook shops.
- The plating Reel. Gravy going on, the box closing, the bag going out. 15 seconds.
- The menu carousel. Pinned. Updated when prices change.
- The pre-order post. Thursday for Sunday dinner, Monday for Friday fish. Deposit by transfer.
- The regulars. A table that comes every week, the office that orders every Friday, with permission.
Seasons
Carnival, Independence, back to school, Christmas — plan the special menus a month early and post the pre-order date. Catering enquiries come from a single post with real prices per head.
From post to order
WhatsApp catalogue with the menu; quick replies for delivery zones and pickup times; a deposit on pre-orders. When the messages become too many, online ordering on your own site takes the order with the address and the proof of payment attached.
Not sure which step you're on? Book a growth call — fifteen minutes with Lee, no pressure, no obligation. You leave with the step, the first fix and the price.
Frequently asked
How do I photograph food?
Daylight, near a window, the plate filling the frame, phone held steady. No flash.
Should I post prices?
Yes. "DM for price" is the fastest way to lose a hungry customer to the shop that posted theirs.
What about bad reviews in comments?
Reply once, calmly, offer to fix it in DMs. Deleting makes it worse.
Can you run it for us?
Yes — Starter J$25,000/month fits most cook shops; Growth adds the Reels.