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Non-vegetarian restaurants · Social media

Make the steam, the sizzle and the first bite do the selling on every feed.

Social media marketing for a non-vegetarian restaurant is the work of showing the dish at the moment the viewer is deciding what to eat, on Instagram, Facebook and short video. GullySales works on the content plan, the posting habit and the route from a post to a table or an order.

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Scope, fee, reporting and term are agreed in writing after we have read your brief and spoken to you.

Realistic editorial illustration of restaurants at work in India

What social media means

Social media is the ongoing posting your business does on platforms such as Instagram, Facebook and LinkedIn to stay visible to customers and prospects between purchases. GullySales plans a posting calendar, writes captions and designs the images so the page looks active and answers what a visitor would ask.

Also for non-vegetarian restaurants

Sales and marketing for non-vegetarian restaurants, the overview.

Last updated 18 Oct 2026.

For non-vegetarian restaurants

Where it usually goes wrong, and what we would do.

  • “The food is the content”

    A tandoor opening, a handi being unsealed and a kebab turning over the coals do more work than a designed poster. The restaurant already has the footage in its kitchen, and the task is to film it in daylight or clean light.

  • “Posting at the wrong hour wastes the dish”

    A biryani video that goes up at ten in the morning meets a viewer who has just had breakfast. Posts timed ahead of lunch, the evening and Friday night meet people who are about to choose.

  • “Followers are not diners”

    A page with a large following from a giveaway fills the count and leaves the tables empty. The audience that matters lives within the delivery range and the drive, and the content should speak to them.

  • “Sensitive occasions need care”

    Festivals, fasting days and religious observances differ across customers. A restaurant that posts the wrong dish on the wrong day loses goodwill, so the calendar should be checked before the post goes live. A quick check of the calendar prevents the slip.

What we do

What we deliver for non-vegetarian restaurants.

Every deliverable, what it covers for you, and the result it is there to produce. Nothing here is an extra.

  1. A content plan built on signature dishes

    A list of the flagship dishes with the shots each needs, and a plan for rotating them through the week.

    Result: Each flagship dish has its own set of shots ready to post.

  2. Short videos filmed in the kitchen

    Brief clips of the tandoor, the dum seal opening and the plating, shot on a phone with a simple brief for the cook.

    Result: The kitchen team knows what to film and when.

  3. A festival and fasting-day calendar

    A calendar marking Ramzan, Eid, Christmas, New Year's Eve and the days when meat is avoided, with a post idea for each.

    Result: No post goes out on a day it would land badly.

  4. An order and booking button on every post

    Each post points to one action: call, WhatsApp, book or order direct, with the link in place.

    Result: A viewer can act on a post in one tap.

  5. A creator brief for local food reviewers

    A short note naming one dish and one time to visit, and asking the creator to disclose any free meal or payment.

    Result: The reviewer knows what to cover and what to disclose.

How the result is measured

  • Posts published
  • Engagement rate
  • Enquiries from social profiles

Recorded as a baseline before work starts, so every later report has an honest comparison.

Read the full social media marketing page

Who it is for

This is written for these non-vegetarian restaurants.

  • Biryani restaurants
  • Kebab and tandoor restaurants
  • Seafood and coastal non-veg restaurants
  • Dum and Mughlai restaurants
  • Chicken and fried chicken specialists
  • Mutton and goat meat specialists
  • Late-night non-veg joints and highway restaurants
  • Military hotels and regional meat restaurants

How it works

How the social media work runs

The work itself, in order. How an engagement starts, from your brief to a written scope, is set out on our method page.

  1. 1

    Understand your audience and platforms

    We identify which platforms your specific buyers actually use and what kind of content they respond to.

  2. 2

    Audit current presence

    We review existing pages, past content performance and any gaps in consistency.

  3. 3

    Build the content calendar

    A plan is created, balancing genuine value with occasional direct offers.

  4. 4

    Implement and post

    Content is created and published consistently on the agreed schedule.

  5. 5

    Measure and optimise

    We track enquiries alongside engagement and adjust the content mix based on what actually performs.

Where this fits

Three pieces of sales work, in this order.

This work sits inside sales process design, at stage 0, foundation. The audit comes before it, and sales management keeps it running.

  1. Step 1

    Sales audit

    Find where deals are being lost and what to fix first.

    Start here if you cannot say where orders are lost.

  2. Step 2 · you are here

    Sales process design

    One written way to sell, from first enquiry to repeat order.

    Start here if every salesperson sells differently.

  3. Step 3

    Sales management

    A target, a review routine and someone who owns the number.

    Start here if the team has targets and no routine.

Tell us what you need Your brief is read before we call. Scope, fee and term in writing.

FAQ

Questions owners ask before they call.

Not here? More answers, or ask on WhatsApp.

Tell us what you need
Do we need a page on every platform?
No. Pick the one or two where your diners already look, Instagram and Facebook for food in India. Doing two well beats posting thinly on five.
Can we post photographs of customers eating?
Only with their clear permission, and not of children without a parent's say. A photograph of the dish does the selling and carries no consent risk.
Do food posts have to follow advertising rules?
Yes. Rules on food claims and on paid promotion differ by state and platform. Avoid health or purity claims, disclose paid content, and check with your own adviser if unsure.
How much does it cost?
There is no price list, because the work differs by business. The fee is scoped after we have read your brief and spoken to you, and put in writing before anything starts, split into our time, your media spend and production.
How long is the contract?
The term is agreed in writing after we have spoken, along with the fee and the reporting. It is never a default twelve months, and renewal is decided on the numbers against the baseline recorded at the start.
How soon will we see results?
It depends on the trade, the channel and what is already in place. After we have read your brief and spoken to you, we say what we would expect to move first and how it will be measured against the baseline. Nothing here is guaranteed.
Who will actually do the work?
The person you speak to before anything starts. We work from one office in Nagarbhavi, Bengaluru, with no account managers in between.
What do you need from us?
Your brief, and a conversation. After that, access to whatever this work touches, such as your website, your accounts or your enquiry record, and time with the people who handle your enquiries.
What if we are not happy with the work?
Tell us and the plan changes. Everything is reported against the baseline, so a number that is not moving is visible to both sides. The term is in your written scope, and the refund and cancellation policy sets out the rest.

More for non-vegetarian restaurants

Everything else we would do for you.

Closest to this: content and social

Also for non-vegetarian restaurants

Or start from the overview: sales and marketing for non-vegetarian restaurants.

Your next practical step

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