Restaurants · Social media
Post the dish people come for, on the day they decide to eat out.
Social media for a restaurant is what puts you on a shortlist before the hunger starts, mostly through Instagram and whatever your neighbourhood groups are talking about. GullySales sets what gets photographed, writes the posts around your slow days, and treats the messages as bookings.
Scope, fee, reporting and term are agreed in writing after we have read your brief and spoken to you.
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.
Last updated 5 Oct 2026. Rules for this trade differ by state and professional body, and they change. We describe restrictions in general terms, so check the current position with your own council or adviser before you publish anything.
For restaurants
Where it usually goes wrong, and what we would do.
“Post on Wednesday for Thursday”
A weekend post competes with everybody. A Wednesday post reaches a couple who have not decided yet.
“Apartment groups outrank Instagram here”
One message in an RWA group of four hundred families within delivery distance does more than a week of reels.
“Reels of the kitchen beat reels of the plate”
People watch the dosa being made and the biryani handi being opened. A still of a finished plate scrolls past.
What we do
What we deliver for restaurants.
Every deliverable, what it covers for you, and the result it is there to produce. Nothing here is an extra.
A weekly shot list somebody in the kitchen can follow
Three things to photograph each week, including one dish being cooked and one full table, shot on a phone during service rather than in a studio.
Result: There is always something to post.
Posts timed to the nights you need filling
The weekday offer published midweek, the weekend special on Thursday and the festival menu a week ahead, rather than everything on a Saturday.
Result: Posts land while people are still deciding.
A presence in the neighbourhood groups
A short, unpushy message and menu image for the apartment and RWA WhatsApp groups within delivery distance, with the admins approached properly first.
Result: Four hundred nearby families learn that you exist.
The messages inbox treated as a booking queue
Instagram and Facebook messages checked twice a day by a named person and logged with the phone enquiries, since party bookings arrive there.
Result: A booking question at night is answered by morning.
A creator brief with the disclosure written in
What a local creator is invited to try, what is hosted, what has to be disclosed, and the fortnight afterwards checked for footfall.
Result: You find out whether the visit brought anybody.
Guest photographs used with permission
A routine for asking a table whether their photograph may be shared, with a note of who agreed to what.
Result: The feed shows real evenings, not a styled shoot.
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.
Platform for this buyer
Where diners decide on a table, and what a restaurant should post.
- Instagram reels of one dish
- Film one dish being made and served, with its name, price band and the night you want to fill. The action is one: message or call to book the table.
- Instagram Stories for the day's special
- Post today's special, a sold-out notice and a birthday table offer if you run one. Regulars look at the story before deciding where to eat.
- Neighbourhood Facebook and WhatsApp groups
- Post a new menu item or a family gathering package with the booking contact. Answer a question about the best biryani nearby with a plain reply, not a copy of your ad.
- Google Business Profile posts and photographs
- Post menu photographs, opening hours and timings for festival days. A diner standing on the road decides from the map listing and its latest photographs.
- What not to post
- Do not post a dish photograph that is not what is served, a food claim like 'healthy' or 'pure' you cannot support, or a guest's face without a yes. Check the food advertising rules.
Who it is for
This is written for these restaurants.
- Family restaurants and multi-cuisine dining
- South Indian vegetarian restaurants and darshinis
- Biryani, kebab and non-vegetarian specialists
- Regional cuisine restaurants
- Casual dining and bar restaurants
- Quick service restaurants and food courts
- Cloud kitchens and delivery-only brands
- Office canteens and food service operators
- Multi-outlet restaurant groups
Not for
It is not the right fit if.
- You want a guaranteed Google ranking or a guaranteed number of leads. Nobody honest can promise either.
- You need enquiries by next week and have nobody to answer them.
- You want posts and reach reported, not enquiries and orders.
How it works
From your first message to the first report.
No open-ended retainer. Every step gives you something in writing.
First
Your brief
You tell us what you need in a few short steps: your business, what you want, where enquiries come from and how they are handled.
After the brief
A conversation and a written scope
We read it, then talk with whoever handles your enquiries. If you want our help, the scope, the fee and the reporting come in writing, and nothing starts before you have read them.
Before work starts
Baseline recorded
Enquiries by source, reply time, conversion and cost per order, written down so every later report has an honest comparison.
After the baseline
The first fix goes live
The fix we agreed to start with is put in place and measured against the baseline, whether that is reply time, a follow-up sequence, the page buyers land on or the handover between marketing and sales.
As agreed
Report against the baseline
What moved, what did not, and what changes next, in plain words. How often you get it is set in writing before work starts.
At renewal
Renew on the numbers
The term ends and you decide whether to continue from the results. The length is agreed in writing before anything starts.
How the social media work runs
- 1
Understand your audience and platforms
We identify which platforms your specific buyers actually use and what kind of content they respond to.
- 2
Audit current presence
We review existing pages, past content performance and any gaps in consistency.
- 3
Build the content calendar
A plan is created, balancing genuine value with occasional direct offers.
- 4
Implement and post
Content is created and published consistently on the agreed schedule.
- 5
Measure and optimise
We track enquiries alongside engagement and adjust the content mix based on what actually performs.
Why us
Why owners pick GullySales over an agency.
Marketing and sales, as one job
Most agencies stop at the enquiry. We also fix what happens after it: the reply, the follow-up, the quote and the CRM.
The person on the first call does the work
No account managers in between. You are never handed to someone you have not met.
A baseline before anything starts
Your numbers are written down on day one, so every later report compares against something honest.
The fee in writing, split three ways
Our time, your media spend and production on separate lines. You always see what goes to us.
No guarantees we cannot keep
The term is agreed in writing and never a default twelve months. We never promise a ranking or a lead count, because nobody controls those.
One office, and we say so
Nagarbhavi, Bengaluru. We work across India by call and WhatsApp and travel when a session needs to be in person.
#257, 3rd floor, Sri Nanjundeshwara Complex, Nagarbhavi 8th Block, Outer Ring Road. How we work.
Your brief
Tell us what you need, and we will read it before we call.
Eight short steps about your business, what you want and who decides. Most questions are a tap, and you can skip any you would rather answer on the call.
FAQ
Questions owners ask before they call.
Not here? More answers, or ask on WhatsApp.
How often should we post?
Instagram or Zomato?
Should the chef or the owner be on camera?
Should each outlet have its own Instagram account?
Should we leave Swiggy and Zomato?
Are paid food blogger visits worth it?
How much does it cost?
How long is the contract?
How soon will we see results?
Who will actually do the work?
From the blog
Further reading for restaurants.
6 min read · 21 Sept 2026Radio advertising vs social media advertising: where should your money go?Radio reaches a driver who cannot click. Social reaches a thumb that can. One buys a name people remember, the other buys the enquiry itself.
6 min read · 21 Sept 2026Influencer marketing vs social media advertising: which one should you pay for?An ad is a message you control, shown to people you choose. A creator post is a recommendation you do not control, shown to people who chose the creator.
7 min read · 21 Sept 2026How to write social media ad copyThe picture stops the thumb and the first line has to finish the job, because everything after it is hidden behind the word more.
More for restaurants
Everything else we would do for you.
Closest to this: content and social
Also for restaurants
Or start from the overview: sales and marketing for restaurants.
Your next practical step
Tell us what you are trying to grow, and we will read it before we call.
Eight short steps, mostly taps. Skip anything you would rather answer on the call.