K.IND · RESTAURANTS & BARS

Restaurant marketing
measured in covers.

A restaurant does not need followers. It needs tables filled on a Tuesday. That changes everything about how the work is built: local search before social, reels shot for the dish that actually travels, and campaigns pointed at a three-kilometre radius rather than the whole country. We have run this for cafés, cloud kitchens and full-service restaurants across Delhi NCR.

250+
Brands
₹51Cr+
Ad spend
45
In-house
01

Local search is the quiet channel

More people find you by typing 'best pasta near me' than by scrolling Instagram, and your Google Business Profile decides whether you show up. We fix the categories, the hours, the menu, the photos and the review cadence — then keep it live week to week. It is unglamorous work and it outperforms most paid campaigns for a single-outlet restaurant.

02

Shoot the dish that travels

Not every plate films well. Cheese pull, pour, crack, steam, flame — these are the shots that get saved and sent to a friend, and sending to a friend is how a restaurant grows. We plan a shoot around the five dishes with the strongest motion, then cut them into reels that work muted, because most people watch with the sound off while deciding where to eat.

03

Aggregator creative is its own craft

Zomato and Swiggy are a storefront with their own rules — thumbnail crop, offer badge, category placement. The same image that works on Instagram gets cropped into nonsense there. We produce aggregator-specific assets and advise on the offer structure, because a badly designed discount can win orders and lose the kitchen money.

04

Radius, daypart, occasion

We run paid in tight geographic rings and split by daypart — breakfast, lunch, late evening, weekend brunch — because the person booking a Saturday dinner is not the person ordering a weekday lunch. Offers are built around slow slots rather than blanket discounts, so you are filling empty hours instead of discounting the hours that were already full.

Questions people ask

What do you charge a single-outlet restaurant?

Social and content management starts at ₹35,000/month for a single outlet. Adding paid ads and aggregator creative typically takes it to ₹55,000–₹80,000. Shoots are quoted separately — ₹10,000 for a cameraman-led half day, less for phone-shot sessions.

Do you guarantee more footfall?

No, and nobody honestly can — your food, service and location do most of the work. What we can do is make sure people within reach know you exist, can find you on Google, and have a reason to come on a slow night.

Can you handle cloud kitchens with no dine-in?

Yes. For a cloud kitchen the aggregator listing is the entire business, so the work shifts almost entirely to Zomato and Swiggy performance, offer design, packaging photography and direct-ordering WhatsApp flows.

How often do you shoot?

Most restaurants need a shoot every 6 to 8 weeks, or whenever the menu changes. A single well-planned half-day gives us enough footage for roughly a month of content.

Let’s talk numbers.

20 minutes. Audit, plan and the actual costs. No deck, no fluff.

Just say hi →See the work