TURN YOUR MENUINTO YOURCUSTOMER ENGINE.
Your restaurant already has the hardest part: great food.
Chef's Cut turns your real food, customer reviews and promotions into scroll-stopping marketing that gives people a reason to order, visit, book and come back.
Built by a chef · Powered by AI · Delivered in 48 hours
Starting at $550/month· the sample ad is free
NO SHOOT DAY.
NO MARKETING EMPLOYEE.
NO CONTENT HEADACHES.
YOU SEND US YOUR KITCHEN.
WE TURN IT INTO MARKETING.
YOU GET BACK TO RUNNING YOUR RESTAURANT.
The problem
GREAT FOOD DOESN'TAUTOMATICALLY CREATEGREAT MARKETING.
What your week actually holds
- kitchens
- staff
- inventory
- customers
- vendors
- schedules
- orders
- catering
- reviews
You are running a restaurant. That is a full job before anyone opens a phone.
What keeps getting pushed to next week
- shoot videos
- edit videos
- write captions
- build campaigns
- design graphics
- decide what to post
- learn AI tools
THE PROBLEM ISN'T YOUR FOOD.
IT'S TURNING YOUR FOOD INTO CONSISTENT MARKETING.
That gap is the entire job we do. You keep cooking. We turn what comes out of your kitchen into a steady stream of reasons for people to choose you.
The customer engine
YOUR FOOD IS ALREADYTHE MARKETING.
Nothing has to be invented. Everything we need is already sitting in your kitchen, your camera roll and your reviews. The engine is the process that turns it into something a customer acts on.
ATTENTION
Make people stop.
A thumb moving at speed does not stop for a flat plate on a white background. It stops for heat, motion and a hook in the first second.
DESIRE
Make them want the food.
Steam, a pour, cheese pulling, a knife going through. The physical events that make a mouth water are the ones a still photo cannot show.
TRUST
Show real customer proof.
Your actual reviews, turned into content people believe. Never written, never invented — the words come from your customers.
ACTION
Give them a reason to act.
An offer, a special, a deadline, a dish worth driving for. Content without a reason to move is decoration.
EXPERIENCE
Show what it feels like to be there.
Your room, your light, your people. The answer to the question every hungry viewer asks next: where is this, and is it my kind of place?
FIVE JOBS.
ONE KITCHEN.
Every asset we make is built to do one of these on purpose. Nothing gets posted just to fill a feed.
See yours on your own foodWhat we make
SEE THE QUALITYBEFORE YOU SPEND.
Finished work, made for restaurants we invented on purpose. Nobody else's results borrowed, nothing to take on faith. This is the bar your food gets held to.
Spec creative · demonstration · fictional restaurants
Five finished ads — pick one
Real restaurant results
YOUR RESTAURANT COULD BE NEXT.
Chef's Cut Studio is new. There are no client results on this page because there are none yet, and we are not going to invent any. When a restaurant we work with has real numbers worth showing, and gives us permission, this is where they go.
Until then the risk sits with us, not you. That is what the guarantee is for.
How you will know it worked
Every campaign carries a trackable offer. Show the video at the counter for a free appetizer. Mention a word for 10% off takeout. Your staff keeps a tally sheet by the register.
On the first of the month you get the count. Not impressions, not reach — how many people walked in because of the video.
58% of TikTok users have visited or ordered from a restaurant after seeing it on the platform. Your customers are already watching.Source: MGH national survey, 13 November 2024. 1,142 US adults aged 18+ who watch TikTok, margin of error ±2.96%.
The check
ONE PLAN.ONE PRICE.
No setup fee. No contract. Cancel before a month starts and it is never billed. Try one ad first if you would rather see the work than read about it.
Customer Engine
MonthlyTurn attention into action.
$550/mo
For restaurants that want their content built around getting customers in the door, not just filling a feed.
- 4 premium videos on your food· one a week
- 8 supporting social and story assets
- A trackable offer in every campaign
- A redemption count on the first of the month
- Signature dish promotion
- Your real reviews turned into content
- Captions, hooks and CTAs
- Monthly content plan built on your menu
- 48-hour production after approval
- Month to month. No setup fee, no contract.
Serving North Jersey · remote everywhere else
Revenue Engine
MonthlyWhen the first plan is working.
$1,250/mo
We do not sell this to new restaurants. It is the step up once the Customer Engine has run a few months and you want more of your marketing handled.
Everything above, plus
- Google Business Profile content
- Monthly customer reactivation campaign
- Email and SMS promotional campaign
- Paid-ad creative
- Monthly performance review
- Offer strategy
Start here
THE FIRST BITE — $250 ONCE.
One finished ad, built on one of your actual dishes, with a caption, a CTA and both feed and story versions. 48 hours. See the work on your own food before you commit to anything.
Sign up for the Customer Engine within 14 days and the $250 comes off your first month.
Not sure? Send me a photo of one dish and I will make you a sample ad from it.
The math
WHAT WOULD IT COSTTO DO THIS YOURSELF?
Not what you'll make. Nobody can promise you that and we won't. This is what you'd otherwise be spending to get this content made at all.
A part-time marketing hire
$15,000
And you manage them.
Customer Engine
$3,300
$550/mo × 6. No setup fee.
4 videos, 8 assets, a trackable offer and a content plan, every month.
$11,700 less over 6 months — and there is no contract on the monthly plans.
Rates shown are typical market figures for context, not quotes, and not a prediction about your results.
Doing it yourself is the option nobody prices: your hours and your staff's hours, every week, forever.
The guarantee
IF YOU WOULDN'T POST IT, WE FIX IT.
If we deliver your first campaign and you genuinely don't believe it's good enough to put in front of your customers, tell us what isn't working. We'll revise it. No argument, no invoice held over your head.
What we don't guarantee: a number of customers, covers, orders or revenue. Nobody honest can promise you that, and anyone who does is selling something else.
Mise en place
THREE STEPS.ABOUT FIVE MINUTESOF YOUR TIME.
TELL US WHAT YOU WANT TO SELL.
A signature dish. A promotion. An event. Catering. A seasonal menu. Whatever actually matters this month.
SEND US YOUR FOOD.
Phone photos, phone videos, your menu, your reviews. Straight from your camera roll. That is the whole lift on your side.
WE TURN IT INTO MARKETING.
You approve. We produce. You post. 48 hours, and you never left the kitchen or stood in front of a camera.
No shoot day. No crew in your dining room. No closing the floor. You and your staff are never on camera unless you want to be.
Why Chef's Cut
BUILT BY SOMEONEWHO HAS ACTUALLYWORKED THE LINE.
"I've worked inside restaurants. I understand the kitchen, the menu, the pressure and the reality of restaurant life."
You don't need another marketing person telling you to post more.
You need someone who understands your food and knows how to turn it into marketing.
- Le Cordon Bleu, culinary training
- Disney restaurants
- Line cook, country club
- Grill cook, hospital
- Breakfast lead cook, private school
Every kind of kitchen there is, from fine dining to a hospital grill line. I know what a Tuesday costs you. Now I use AI to make the marketing you never had time to shoot.
Korey. Founder. The chef in question.
Your food is real
WE DON'TAI-GENERATEYOUR FOOD.
Your actual dishes stay the hero. Every plate a customer sees comes from a photo or clip you took, because food is the one thing people notice instantly and nobody forgives a fake plate.
AI is the production mechanism, not the product. It accelerates the storytelling, the movement, the environments and the production value around your food — the diners, the reactions, the atmosphere. Any ad you run as paid carries the AI disclosure the platforms require.
Every asset crosses the pass
- Your dishes come from your camera roll, never generated
- Captions proofread against the script, letter by letter
- Frame by frame identity and artifact checks
- Claims kept honest, AI disclosure on every paid run
Who it's for
THIS WORKS BESTFOR SOME PEOPLE.
We'd rather tell you now than take your money and disappoint you in month two.
Chef's Cut is for restaurants that
- Have great food
- Want better online marketing
- Already capture some food photos or videos
- Don't have time to create consistent content
- Want premium presentation
- Want to promote specific dishes and offers
- Want a simple marketing process
Not for businesses
- Looking for guaranteed revenue
- Expecting marketing to fix poor food or service
- Wanting unlimited custom work
- Shopping for a $200 social media freelancer
Before and after
SAME FOOD.BETTER MARKETING.
The food didn't change. The way customers see it did.
Before · a still photograph
A photo can't show steam. It can't show the pour, the pull, the lift. It sits in a feed and a thumb goes straight past it.
After · the same food, moving
Butter falling, steam curling, a hand lifting it out of the basket. Now it looks like a shoot the restaurant could never afford.
Spec creative for a restaurant we invented. The comparison shown is one frame of the finished ad against the finished ad playing — not a client's old post.
Free sample ad
SEND ME ONE DISH.I'LL MAKE YOUAN AD FROM IT.
Pick the dish you would most like to sell more of and send me a photo of it. I will build you a finished ad on your real food and send it back. If you would not post it, you pay nothing and we are done.
No obligationNo sales pressureNo charge
Questions
EVERYTHING AN OWNERASKS BEFORE SAYING YES.
How much does Chef's Cut cost?+
$550 a month for the Customer Engine, month to month, no setup fee and no contract. If you want to see the work on your own food first, The First Bite is $250 for one finished ad, and that comes off your first month if you sign up within 14 days. The Revenue Engine at $1,250 exists for clients who are already running and want more handled, not for new restaurants.
Do I need a professional photoshoot?+
No. Phone photos and phone clips from your own camera roll are what we work from, and they are what the whole process is designed around. There is no shoot day, no crew in your dining room and nothing to close the floor for.
Do you use AI?+
Yes, and we're direct about it. AI is the production mechanism, not the product. It's what lets one chef produce premium video for a restaurant at a price a restaurant can actually pay. What we sell is the marketing, not the technology.
Will you generate fake food?+
Never. Your dishes always come from your own photos, because food is the one thing customers notice instantly. AI covers the diners, the reactions and the atmosphere around your food. Any ad you run as a paid ad carries the AI disclosure the platforms require.
What do I need to send you?+
Three things: your menu, real photos or short clips of your food taken on your own phone, and which dish or offer you want pushed. That is the entire lift on your side, and it takes about five minutes.
How fast do I receive content?+
48 hours from the moment we have your photos and your approval. That is the whole turnaround, and it is the same whether it is your sample ad or your fourth video of the month.
Do I need to be on camera?+
No. You and your staff are never on camera unless you want to be. Nobody has to learn to present, perform or talk to a phone.
Do you manage my social media?+
We create the content, the captions, the hooks and the plan for what to post and when. We don't log into your accounts or run your ad campaigns, and we don't need access to them. On the Revenue Engine we also build paid-ad creative for you to run yourself or hand to whoever does.
Do you guarantee more customers?+
No, and be careful with anyone who does. What we do instead is make the results countable: every campaign carries a trackable offer, and you get the redemption count on the first of the month. We guarantee the quality of the work and the speed of delivery, because those are the parts within our control.
What happens if I don't like the content?+
Tell us what isn't working and we'll revise it. If we deliver your first campaign and you genuinely wouldn't put it in front of your customers, that is our problem to fix, not yours to live with.
Is there a long-term contract?+
No. Month to month, and cancel before a month starts and that month is never billed. There is no setup fee, no minimum term and nothing to sign.
How will I know if it's working?+
Every campaign carries a trackable offer — show the video at the counter for a free appetizer, mention a word for 10% off takeout, that sort of thing. Your staff tallies redemptions on a sheet by the register. On the first of the month you get the count. It is not a guess about reach, it is people who walked in holding their phone.
Can you create content for catering?+
Yes. Catering and private events are often the highest-margin thing a restaurant sells and the least marketed, so it is usually the first thing worth putting on camera. Tell us in the form and we will build around it.
Can you promote events and specials?+
Yes. Every monthly plan includes a promotional push, and the Customer Engine adds a full monthly campaign plus seasonal opportunities. Restaurant Week, a patio opening, a new menu, game day — planned ahead instead of scrambled the morning of.
Still deciding? Get a free sample ad and see it on your own food first.
A CHEF MAKESYOUR ADS.
Every ad is made by one person who cooked for fifteen years. Nothing is handed to a junior, nothing comes off a template, and your food is never generated. That is the whole reason the work looks the way it does.
If we are too busy to do your food properly, we will tell you that instead of taking your money.
SAMPLE AD
Send a photo of one dish. I will make you a finished ad from it and send it back. No charge, no obligation.
Restaurant marketing for independent restaurants, cafes and bars across Essex County and North Jersey: West Orange, Montclair, Livingston, Millburn and Short Hills, Maplewood, South Orange, Verona, Cedar Grove, the Caldwells, Bloomfield, Nutley, Glen Ridge, Roseland, Orange, East Orange and Belleville. Remote everywhere else, since there is never a shoot day.