for restaurant owners and groups
The chains have a marketing department. Now so do you.
They spend six figures a quarter on marketing. We give you the same department, from £3,000 a month.
43+ brands70M+ views in 2026
organic views on our clients' videos in 2026
a week at Malocchio, in the owner's words
TikTok followers at Mondo, a small-town restaurant
brands we've made content for, from Glasgow to Bath
Where our restaurants are
Glasgow
EdinburghCoatbridge
Cheltenham
Bath
LiverpoolBelfastNewcastleLeedsNottinghamOne video can change a restaurant's year.
Made by our team for our clients, with trained actors. Hover to watch, tap for sound.
Mondo · CoatbridgeSomeone left this behindAmore · GlasgowWe'd never throw the pizza at youThe Nook · Cheltenham£5,000 every time they drink a beerMondo · CoatbridgeNo tomatoes pleaseThe Beagle · BathPart 1: the search for a siteShish · EdinburghThe sauces are non-negotiable
Leopardo Pizza · GlasgowRating the team's pizza skillsMondo · CoatbridgeSorry about the waitHaute Dolci · EdinburghThe Matilda cakeLeopardo Pizza · GlasgowAsk your waiter for NutellaMalocchio · GlasgowYour own MrWhippy sundaeAmore · GlasgowSame scene. New dish. New victimMalocchio · GlasgowHow we make 10 layer crispy potatoesMondo · CoatbridgeThe audacity. The confidence.Malocchio · GlasgowChanging the menu, behind the scenesBABS · GlasgowYour food gets home safeMalocchio · GlasgowCrème brûlée cheesecakeMondo · CoatbridgeShe needed to hear itMalocchio · GlasgowThe Camembert pizzetteBread Meats Bread · GlasgowThe cutie taxMalocchio · GlasgowThe vodka pastaAmore · GlasgowShoes off. Socks off. Dignity optional.Malocchio · GlasgowA tiramisu drawerShish · EdinburghScotland's first full dry barMalocchio · GlasgowThe transformation, before openingMondo · CoatbridgeThe men I pleaseMalocchio · GlasgowFlat iron steak, cowboy butterMondo · CoatbridgeWorking with someone born in the 1900sMalocchio · GlasgowThe arrabbiataAmore · GlasgowBackpacks on. Shift over.Malocchio · GlasgowGlasgow's newest ItalianMondo · CoatbridgeAnkle cracked, shift still onThe Beagle · BathFinding our street in BathLeopardo Pizza · GlasgowThe Italian chefs were not happyPizza Punks · Six citiesFeeling old?Leopardo Pizza · GlasgowThe Joker pizzaBread Meats Bread · GlasgowThe Marky Mark challengeThe Nook · CheltenhamHow quick is a martini?Leopardo Pizza · GlasgowHow many pizzas fit in the oven?Bread Meats Bread · GlasgowBacon and biscoff, built in front of youThe Beagle · BathBuilding a restaurantLeopardo Pizza · GlasgowA Reuben pastrami sandoughPizza Punks · Six citiesSuper huge doughBread Meats Bread · GlasgowThe only ASMR that deliversThe Beagle · BathStill in progress, part 2Leopardo Pizza · GlasgowThe Sopranos specialShish · EdinburghKitchen love languagePizza Punks · Six citiesTen years on the doughThe Beagle · BathA new restaurant in the areaThe Nook · CheltenhamThe whole chicken and a bottle of roséThe Beagle · BathOpening date announcedBread Meats Bread · GlasgowThe Challenger Burger, on the streetLeopardo Pizza · GlasgowWhen you fancy one sliceMalocchio · GlasgowI'd come here even if I wasn't hungryPizza Punks · Six cities72 hour doughThe Nook · CheltenhamA restaurant every dayPizza Punks · Six citiesThe Ruby MurrayThe Nook · CheltenhamMiami Vice HalloweenThe Beagle · BathIf the son gets involvedThe Nook · CheltenhamLavender crème brûléeThe Beagle · BathThe basement storyBABS · GlasgowTzatzikiElixir · LiverpoolTable 24 is missing their chocolate cakeBABS · GlasgowThe shawarma speaks for itselfLeopardo Pizza · GlasgowInside the doughBread Meats Bread · GlasgowStudent madnessPizza Punks · Six citiesBurrata, new menuMondo · CoatbridgeThe drinksElixir · LiverpoolThe opening everyone was waiting forMalocchio · GlasgowCanto di melone cocktailHaute Dolci · EdinburghCrêpes or waffle?Pizza Punks · Six citiesHand stretchedMalocchio · GlasgowThe wines, in stop motionBABS · GlasgowThe most ordered gyrosBread Meats Bread · GlasgowMaking a wish in a carElixir · LiverpoolA new restaurant in LiverpoolAmore · GlasgowNutella fondueThe Nook · CheltenhamHannah's Negroni masterclassHaute Dolci · EdinburghIs this enough sprinkles?Elixir · LiverpoolChampagneHaute Dolci · EdinburghI have OCD (chocolate)Elixir · LiverpoolCrème brûléeThe Nook · CheltenhamFish and chips with the viewElixir · LiverpoolA lifelong dreamBread Meats Bread · GlasgowThe delivery promoBABS · GlasgowFried squidAmore · GlasgowProsciutto pizza, step by stepBread Meats Bread · GlasgowThe poutineHaute Dolci · EdinburghPOV: you stayed for dessertThe Nook · CheltenhamLychee MartiniShish · EdinburghLanded in EdinburghHaute Dolci · EdinburghMenu 2.0 teaser, animatedShish · EdinburghThe sound of a lahmacunMondo · CoatbridgeCheesecakeNone of it is luck.
Every type of video does a different job. These are the ones we plan every month around.
MalocchioYour own MrWhippy sundaeWhatever kind of restaurant you run.
Malocchio, Glasgow · opened October 2025
Opened with no followers and no reviews. The marketing went in from day one, before the first service.
local followers in the first 90 days
“The systems now in place for Malocchio generate a minimum of £100k weekly for the business. One of the best decisions I've made in a long time.”
Romano, Owner, Malocchio and Amore
Your own MrWhippy sundae
Not just posts. Whole campaigns.
The idea, the pages, the emails, the ads and the content, built by one team around one offer.
From the plate to the page.
The photography, the videos, a reel that passed 300,000 views, and a new website with every dish on the menu hand illustrated. One team, one look, everywhere the brand shows up.
Every dish on the menu, illustrated and animated for their website.
Before SocialsGroup
We started out making TV commercials.
CommercialsGroup, our production studio, has shot for Hilton, Uber Eats, Mini, Mazda and dotsure, with restaurant ads on Sky, STV and ITV. The same crew and the same standard now shoot your restaurant every month.
On air
AdSmartSTVITVBehind the camera
Cinema cameras, lighting, cast and crew. The scale of a shoot day, filmed.
In their words
Owners say it better than we do.
Their words, and the numbers from their own accounts. Hover to stop the wall.
“The systems now in place for Malocchio since opening in October 2025 generate a minimum of £100k weekly for the business. Handing over complete control of our marketing and strategy was one of the best decisions I've made in a long time.”
RomanoOwner, Malocchio“In the first week alone, the additional customers they brought paid it back. These guys know what they're doing, and will put you heads and shoulders above the rest.”
“We'd tried doing it ourselves, and failed time and time again to keep consistency up. We're now the number 1 restaurant in our area on Google and TripAdvisor, and reaching new generations of customers through the socials.”
MichaelOwner, Mondo Coatbridge“Our commercial generated over 30,000 views within the first week, and we saw an immediate lift in weekly sales of £3k to £4k.”
“Our content was stale for a long time. No traction, and accounts that seemed dead. After around 30 to 60 days of these guys testing different content, we found the audience, or the audience found us, and we've only seen growth since.”
RomanoOwner, Amore“I didn't think it was going to work for our brand, as I couldn't see a Japanese commercial anywhere. Once it was explained that each one is made for our target customer, it all made sense.”
“I was sold on the idea after the first call. The amount of customers that mention they found us from the commercial is incredible.”
“We always assumed our marketing department would handle this sort of thing, but after the initial concept call, it became clear why we needed them.”
“If you don't have quality content online, I just see no one going to your restaurant, and people dropping off.”
“The systems now in place for Malocchio since opening in October 2025 generate a minimum of £100k weekly for the business. Handing over complete control of our marketing and strategy was one of the best decisions I've made in a long time.”
RomanoOwner, Malocchio“We'd tried doing it ourselves, and failed time and time again to keep consistency up. We're now the number 1 restaurant in our area on Google and TripAdvisor, and reaching new generations of customers through the socials.”
MichaelOwner, Mondo Coatbridge“Our content was stale for a long time. No traction, and accounts that seemed dead. After around 30 to 60 days of these guys testing different content, we found the audience, or the audience found us, and we've only seen growth since.”
RomanoOwner, Amore“I was sold on the idea after the first call. The amount of customers that mention they found us from the commercial is incredible.”
“If you don't have quality content online, I just see no one going to your restaurant, and people dropping off.”
“In the first week alone, the additional customers they brought paid it back. These guys know what they're doing, and will put you heads and shoulders above the rest.”
“Our commercial generated over 30,000 views within the first week, and we saw an immediate lift in weekly sales of £3k to £4k.”
“I didn't think it was going to work for our brand, as I couldn't see a Japanese commercial anywhere. Once it was explained that each one is made for our target customer, it all made sense.”
“We always assumed our marketing department would handle this sort of thing, but after the initial concept call, it became clear why we needed them.”
“The systems now in place for Malocchio since opening in October 2025 generate a minimum of £100k weekly for the business. Handing over complete control of our marketing and strategy was one of the best decisions I've made in a long time.”
RomanoOwner, Malocchio“Our commercial generated over 30,000 views within the first week, and we saw an immediate lift in weekly sales of £3k to £4k.”
“I was sold on the idea after the first call. The amount of customers that mention they found us from the commercial is incredible.”
“In the first week alone, the additional customers they brought paid it back. These guys know what they're doing, and will put you heads and shoulders above the rest.”
“Our content was stale for a long time. No traction, and accounts that seemed dead. After around 30 to 60 days of these guys testing different content, we found the audience, or the audience found us, and we've only seen growth since.”
RomanoOwner, Amore“We always assumed our marketing department would handle this sort of thing, but after the initial concept call, it became clear why we needed them.”
“We'd tried doing it ourselves, and failed time and time again to keep consistency up. We're now the number 1 restaurant in our area on Google and TripAdvisor, and reaching new generations of customers through the socials.”
MichaelOwner, Mondo Coatbridge“I didn't think it was going to work for our brand, as I couldn't see a Japanese commercial anywhere. Once it was explained that each one is made for our target customer, it all made sense.”
“If you don't have quality content online, I just see no one going to your restaurant, and people dropping off.”
What it costs to do this any other way.
A month of each, before ad spend, and what you actually get for it.
Typical UK costs in 2026, before ad spend. Salaries from hospitality job adverts (marketing manager £45,000 to £60,000, content creator about £32,000, designer and editor about £30,000) plus employer's National Insurance. Agency and freelancer ranges from published UK pricing surveys.
See if your restaurant qualifiesLive within a month.
- 1
Week 1
Onboarding
Your brand, your numbers, your red lines and every login, in one call.
Mondo· Coatbridge - 2
Week 2
The quarter, planned
The concepts and campaigns for the next three months, built around your calendar.
Malocchio· Glasgow - 3
Week 3
Shoot day
Our crew and trained actors in your restaurant. Your team keeps running service.
On set with the crew
- 4
Week 4 on
Live
Content every week, messages answered, reviews climbing, results every month.
LiveNo tomatoes please · 10.5M views
The same system, every month.
Six steps, tracked in one place. You see every one from your Marketing HQ, a private portal with your plan, your content and your results.
A department, not a freelancer.
Strategy, creative direction, content creation and editing under one roof, with editors, videographers and a casting network of 280+ trained actors and creators behind them.
Connor Grant
Founder
Directed TV commercials for Hilton and Uber Eats
Yulia Litvinenko
Creative Director
Every concept and every cut
Michyle Ford
Marketing Operations
Campaigns, systems and your account
Rafay Ahmed
Lead Editor
Leads the editing team
Laura Burton
Marketing Strategist
Your strategy, campaigns and growth plan
Aleks Maciejewska
Content Creator
Films and shoots your food, rooms and people
Jenny
Hospitality CMO consultant
Celine
Marketing strategist
Kai
Operations and automation
Sarah
Client experience
Rich
Video editor
Chris
WhatsApp and automation
Muhammad Ali
Video editor
Clients invest from £3,000 to £25,000 a month.
A single restaurant sits at the start. Groups with several brands and sites sit further along. Partnerships start at six months.
- A marketing strategy, reviewed every quarter
- Shoot days with our crew and trained actors
- Editing and posting every week
- Campaigns planned around your calendar
- Instant replies to messages and enquiries
- A system that grows your reviews
- Booking pages, newsletters, landing pages
- Results reported every month
Who this is for.
- Opening your doors for the first time and want demand built before day one
- Trading for years, better than the place down the road, and still the best kept secret in town
- Running a group and want one team, one strategy, one standard across every brand
And who it isn't
- Looking for cheap content, or someone to post a few reels
- The food, the service or the room isn't there yet. Marketing multiplies what's already good.
Malocchio· GlasgowThe Nook· CheltenhamBefore you book.
Clients invest anywhere from £3,000 a month up to £25,000 a month. A single restaurant sits at the start of that; groups with several brands and sites sit further along. Partnerships start at six months, and we set it out on the call with absolutely no obligation, on either side.
Let's see if your restaurant qualifies.
A few questions about your restaurant, then a time to speak to the team. Absolutely no obligation, on either side.