Hospitality
Video for restaurants
Menu changes, booking terms and private hire, explained on camera in a few minutes.
Restaurants mostly make four: a new menu announcement, a booking and deposit policy explainer, a private hire walkthrough and a supplier or dish story. Each runs under a minute and is finished the same afternoon it is written.
Why video earns its place here
Menus change faster than photography schedules. A spoken thirty-second announcement covers the new dishes, the start date and the price band without waiting for a shoot that costs more than the dishes earn in a week.
The booking policy video pays for itself. Deposits, table turn times and large-party terms cause most of the front-of-house arguments, and a linked video in the confirmation email removes the argument before the guest arrives.
The four videos this sector makes most
| Video | Length | Purpose |
|---|---|---|
| New menu announcement | 30–45 seconds | Name the new dishes, the start date and the price band |
| Booking and deposit policy | 45 seconds | Explain deposits, table times and large-party terms before arrival |
| Private hire walkthrough | 60–90 seconds | Capacity, minimum spend and what a buyout actually includes |
| Supplier or dish story | 45 seconds | Where one ingredient comes from and why the dish is priced as it is |
A worked script outline
- 1Lead with the date, not the adjectives"The autumn menu starts on Tuesday the seventh, and eight dishes change."
- 2Name three dishes and their price band"Small plates sit between £7 and £11, mains between £17 and £24."
- 3Say what is staying"The two dishes people ask for by name are staying exactly as they are."
- 4One booking instruction"Tables for the first week are open now — book through the link under this video."
Compliance and tone notes
- Allergen information must not be summarised on camera. Say that the fourteen allergens are listed in writing and that staff will confirm at the table.
- Do not describe a dish as gluten-free, vegan or nut-free in a video; kitchen substitutions change faster than the video does.
- Service charge, cover charge and minimum spend stated on camera must match the wording on your bookings page and your menu.
- Provenance claims such as native breed, day boat or organic are regulated descriptions — only say them if the invoice supports them.
What it costs
Start free with no card. Paid plans are Starter £49, Growth £149 and Scale £499 a month, measured in finished video minutes. Agencies reselling videos to their own clients pay a 5% platform fee on those sales. See plans and prices.
Questions people ask
Is there a free tier?
Yes, and it needs no card. Most kitchens use the free allowance on one menu announcement to see whether the front-of-house team will actually keep it updated.
Can I use my own likeness?
Yes. Head chefs and owners usually appear as themselves, because a menu change carries more weight from the person who wrote it than from a presenter.
Do you support other languages?
Yes, 42 languages. It is most useful for booking and deposit terms in tourist-heavy sites, where a misread policy becomes a dispute at the till.
Related reading
Next step
See every industry or start free and make one now. Last updated 14 September 2026.
Start free, no card required
Write a script, choose one of 143 real presenters and make a finished video before you pay anything. Paid plans are Starter £49, Growth £149 and Scale £499 a month.
Also useful: plans and prices and finished examples. Last updated 14 September 2026.