Case study · Restaurant · Social media management
La Posta de Mesilla
A landmark restaurant with a real following in the dining room and almost none of it online. Here is what a year of consistent, on site content did.
The situation before
Full tables on weekends, a Facebook page at 7,000 followers that posted a few times a month, and a kitchen producing dishes nobody outside the building ever saw. The food photographed by staff on phones, under dining room light, when someone remembered.
What had been tried
Occasional boosted posts. A stretch with an outside firm that posted stock style images and generic captions. Engagement stayed flat because the content could have belonged to any restaurant anywhere.
What we did
First shoot days. Dishes under real lighting, the kitchen at work, the dining room, the staff. A posting calendar built around the material.
Steady posting rhythm on Facebook and Instagram. Comments and messages answered daily. Video introduced, short and unpolished on purpose, showing plates being finished.
Doubled down on what the numbers favored. Recurring shoot days kept the material fresh through menu changes and seasonal events.
The page reached the point where posts seeded themselves, with regulars tagging friends and sharing. Reservations and online orders climbed with the following.
The numbers
Facebook followers, up from 7,000. An increase of 257% over the first year.
More reservations and bookings over the first year.
More online orders over the first year.
Results reported by the client for the first year. Your business is not this business and your numbers will be your own.
From the shoots
What we would do for a business like yours
The system is the same whether you plate lamb shanks or replace water heaters. Shoot the real work, post it consistently, answer everyone who responds, and read the numbers honestly each month. The subject changes. The discipline does not.
Start with the service that fits: social media management, a new website, or AI on the repetitive work.
Talk to the person who will actually do the work.
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