Independent food & hospitality
Your food is better
than your feed
It is true of nearly every independent we meet. A serious kitchen, a room you have spent real money on — and four blurry photos from 2022 doing the selling. We rebuild the brand, shoot the room and the product the way a customer first sees them, and then tell you what it did to covers on a Tuesday.
When it is worth
spending properly
- 01
Grand opening
The first month is the cheapest attention you will ever get, and it is usually planned last. We build the opening as an event and film the whole day.
- 02
A second site
Site one worked because you were in it. Site two needs the brand to do some of that work for you, in a neighbourhood that has never heard of you.
- 03
Refit or relaunch
You have spent on the room. If the only people who know are the ones already walking past, the spend is doing half its job.
- 04
Menu or concept change
A new menu is a reason to be looked at again. Most independents change the menu and tell nobody outside the door.
Proof
Habibi Juice, opening day
A new juice and dessert bar on a busy Birmingham road. We built the opening as an event rather than an announcement — branded team, a prize wheel out on the pavement, product in people’s hands, and a camera there for the whole day.
Client reported; the updated figure has not been independently verified.
Source: Updated client-reported figure supplied by ZeroPoint in the website review, 9 September 2026; supersedes the earlier advisory memorandum figure.
We talk in your numbers
Reach and views are the start of the conversation, not the end of it. The numbers that decide whether this was worth doing are the ones you already look at.
- Covers
- Footfall
- Average spend
- Repeat customers
- Quiet-day trade
- Delivery mix
- Opening momentum
- Cost per new customer
We will not pretend attribution is perfect. We set a baseline before we start, put tracked links and codes on the campaign, and report against that baseline in your metrics. How we measure.
Questions owners ask
- How much does a restaurant launch campaign cost?
- It depends on the site and the scope, so we quote per project rather than from a price list. Tell us the opening date and what is already in place and we will come back with a scope and a number.
- Do you actually come to the venue?
- Yes — that is the part that matters. We shoot on site, and for a launch we are there for the day itself. Content made from a brief and a phone looks like content made from a brief and a phone.
- We already have a logo. Do we need a rebrand?
- Often not. We audit what you have first. If the mark holds up we build around it and put the budget into photography and the launch instead.
- How soon before opening should we start?
- Six to eight weeks is comfortable. Four is workable. Under three weeks we are producing rather than planning, and the identity work is what gets squeezed.
- Can you prove it works?
- We can prove what we can measure, and we say which is which. We set a baseline before starting, put tracked links and codes on the campaign, and report against that baseline. Anyone promising precise attribution on footfall is guessing.
When are you opening
Tell us the date and what is already in place. You will hear back within one working day.
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