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How to make your restaurant more 'instagrammable'?


A statement as old as “A picture is worth a thousand words” is what puts, day by day, Instagram at the forefront. Where do you want to drive your audience? What inspires showing the customer what about your business? How can you make the Red adores your restaurant, build your customers with your best showcase images?

It is possible to achieve your purpose. If you want your audience to teach everyone what you like most about your local, the most cool, the most cookie… Here we will give some guidelines on how to make your business more instagrammable.

The visual can be shocking for several reasons, from color to smell through the form. Stimulate the sensory universe of your business is the main parameter to achieve our goal. In this way, Your client will want to definitely move what you are seeing and impact on the collective imagination of his followers.

To make it easier, we will stop in three focuses of your restaurant:

Design of physical space

What is the first thing the customer sees when entering the premises. Architecture and design of the restaurant never go unnoticed. Diners may have already had the opportunity to investigate Internet if the first time you go. If not, and you know where you are going, although there can always be some new element surprise you.

It is one of the strengths on which to work and, for this reason, we recommend a work of constant innovation to the extent possible and through small details.

Colors, the lighting, the forms… everything is on the retina of the client and, if he likes it, hits him or her strange, you will want to share it with the rest of the world. friendly designs, colorists, Naturalists and avant-garde, for example, succeed In the net.

Today here #nobu #malibu #myfavouriterestaurant

A shared publication xXx (@ fra.cool) he

decorative objects and utensils

Any object, both decorative and useful kitchen and dining, play a crucial role. How How they are folded napkins, slogan and / or greetings company brand, cups, crockery, la carte menu… everything counts.

How they are arranged tables and chairs, and how they are decorated are also two strong points in this regard. All you can excel the ordinary It is potentially an image to Instagram.

Design, the forms, colors that surrounds the customer will find it more or less attractive, Y everything that catches your eye will be able to be photographed or videotaped and shared.

Saluti #myfavouriterestaurant #salumaiodimontenapoleone

A shared publication BOUQUET BΛYMΛN (@buketbayman) he


A shared publication Giganto Alvaro Robles (@alvarogiganto) he

The plate

In this new era where the relationship between client and business starts long before and taste the local food, the dish has not lost its relevance. It's more, It becomes the epicenter of social networks in gastronomy.

The visual charges a stratospheric dimension. The presentation the dish seems, Thus, fundamental.

How many times have we had to wait on a table for a diner shooting a dish before you start tasting? Here is the essence of the matter. What gets us to the stomach so eyes will be object of desire to share.

Thus, we can not fail to perform emplatado perfect, Whatever the type of food. The composition of the plate will be key for our customers wanting to share their experience.

드디어 세프후니의 한잔을 맛보게됬다. 콘그리트벽을 (모방) 배경으로 밧줄과 나무로 선반과 전등을 꾸민 미니말리스틱 공간이 참정겨웠다. 술과 안주로 시작해서 식사를하게됬다. 스텝들은 끊임없이 우리들을 챙겨줬다. 음식? 우와~~~역시 세프후니답게 볼드했다. 스모키한라드에 볶은 떡 (떡볶이)는 세프후니만의 특이한 맛, 상상이외였다. 접시하나하나마다 어느한식당에서도 찾을수있는, 지극히 평범할수있는 전통적인 한국음식맛의 깊이와 풍미를 다층 올렸다. 연어회쌜러드는 생선중 제일 싫어하는 남편의 입맛을 도꾸어줬다. 집에돌아가서 이렇게 만들어 주면 생선 먹겠다고 하면서 잎사귀하나 남기기않고 싹 비웠다. 바나나? 페퍼의 속을 소고기로 채운 고추튀김은 내가 집에서 할료피뇨로 만드는것보다 가벼워 튀김을 먹는느낌이 안들었다. 아주 뒤에 매운맛이 은근히 느껴지는 이요리 이곳에서 꼭먹어야하는 아이템중하나다. 갈비찜의 질과 풍미는 지난 삼일간 먹어온 어느고깃집과는 비교가 되지않았다. 찜의생명인 부드러움이 (입에서 녹음) 최고였고 고기의 찐한맛 그대로였다. 돼지갈비찜또한 부드럽기가 극도였고 매콤한맛뒤에서 풍겨나온 마늘향이 일미였다. 음식이 전반적으로 짭쫄해 (요건아메리칸 스타일) 술과 밥으로 발란스를 마추어주면된다. 2012년 나파 캡사비뇽이 스무스하게 잘어울렸다. 아침에 운동전 크리스피크림 도넛으로 시작해서 오후두시에 시작하는 브로드웨이 쇼 십분전에 라멘한그룻 흡입, 인터미션때 배일리스커피와 앰엔엠 땅콩 한봉지 죄다먹고 스트리트로 나가서 핫도그 (남편은기로)와 프레즐먹고 아이리쉬펍에들려 기네스로배가 잔뜩차있는상태라 반이상은 싸왔다. 음식에둘어간 공이 너무 아까워 (우리스위트에 풀부엌이 딸려있음) 아점으로 뎊혀먹으련다. If you’re in New York, make this Korena bar restaurant a destination and experience the flavours only possible by one Michelin star recipient Chef Hooni! Traditional Korean food elevated to the nth degree……superb quality and flavours that will hit you with a punch! #traveling #nycfood #koreanfood #bestkoreanfood #myfavouriterestaurant #한식당 #여행중 #뉴욕맛집 #맛스타그램 #최고의맛

Una publicación compartida por 고재키 Goh Jackie Koh (@wholeyfoodz) el

I JUST #LOVETOEAT #chapes #octopus #myfavouriterestaurant #kajsmetke #loooove #brasserielamarine

Una publicación compartida por Belvoir Boutique ® (@kdebolotambolo) el

El postre, el rey

Podemos afirmar que las redes sociales tienen una preferencia por el que suele ser el último plato de una comida: el postre. Texturas, colores, formas. Instagram adora los postres; el efecto que provoca la imagen en quien los ve y cómo lo percibe. Es lo que un cliente quiere siempre transmitir a sus followers.

El postre se erige en las redes como el gran protagonista de la mesa. De ahí, la importancia de la presentación, de la composición del mismo y de la superficie sobre la que se sirve.


Hoy por hoy, no solo importa lo que comes. La apariencia, el valor de las redes sociales y el potencial de los millenials se posicionan como tres de los aspectos en auge de nuestra sociedad. De ahí la importancia de trabajar el formato audiovisual, que está ganando terreno al texto en el universo 2.0. Y es necesario trabajarlo en su conjunto, como un todo, sin excluir ningún detalle por irrelevante que nos parezca.

Una imagen o un vídeo viral puede convertirse en la mejor herramienta para atraer nuevos clientes. Ponte en el lugar de ellos, piensa qué podría impactarte, qué te gustaría enseñar a tus followers… y da rienda suelta a la creatividad.

Pero, sobre todo, no te olvides de interactuar con el usuario. Una vez que haya compartido en Instagram alguna imagen de tu local, hazle saber que te gusta o déjale algún comentario al respecto.

También las propias publicaciones, creando hashtags propios, de tu restaurante pueden empujar a los receptores a convertirse en clientes y, si ya lo son, a fidelizarles. Y recuerda, además, que los concursos y las promociones son un gran baza que cuenta a tu favor para publicitar tu local en las redes sociales.

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Sobre el autor

Artículo realizado por el equipo de redacción de DiegoCoquillat.com. Cuenta con profesionales tanto en el terreno de la hostelería, gastronomía y turismo, como en de las nuevas tecnologías e innovación.


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