For independent restaurants
It does the whole job, not one step of it. Type in your restaurant and its street address — that is the setup. KitchenDrop reads your menu and its photos, your website, your Instagram and your neighbourhood, and works out how your place sounds. Add your people's faces and voices once. From then on a reel is a clip you send, or one sentence — and it's built on your real food, in your own staff's voices. Reply yes and it goes out to Reels, TikTok, Shorts and Facebook.
It plans, writes, shoots, edits, schedules, publishes and reads the numbers back. Nothing goes out without your yes — on WhatsApp, Telegram or the dashboard.
KitchenDrop
Today
What it learns
The moment you sign up, agents go out with your name and address and come back with the context a good marketer would spend a week gathering. You correct anything they got wrong, once.
A photographer needs a brief. An agency needs an onboarding call. This needs the two things on your front door, and by the time you've linked your Instagram it already knows what to say.
How it works
The whole point is that nobody has to stop working. Three minutes at signup, a minute per person on the team, and from then on it's a sentence.
It reads your website and menu, your Instagram, your reviews and offers, and your booking and ordering links, and works out the kind of place you are and how it should sound.
Correct what it got wrong. Then it stops asking.
Send each person a link. On their own phone they add a photo and read a short script aloud, and that's their face and voice on file. Pick who presents.
Now the chef can answer Asking the chef, in the chef's voice.
Send clips from the pass and they're cut to a format. Or send one sentence — "reel for the butter chicken, new on the menu" — and it starts from that dish's own photo. Your photo, never a stock plate.
Reply yes, reroll, or name a time. Ignore it and nothing happens.
The shot list
You don't need an idea. Every format is written as a filming brief if you want to shoot it, and as a script it can cast your own people into if you don't.
Plus forty more: the delivery one, the book-a-table one, the trend, the price reveal, the one-ingredient story. And fifty still formats for the days you send a photo instead — a price tag, a deal card, the chalkboard, tonight's special — drawn around the picture you took, not pasted over it.
What comes back
You don't get a script to record or a caption to paste. You get the finished vertical video, ready to go out, and the words to go under it.
Clips you send are cut to the format. A sentence starts from the dish's own menu photo — the original, brought to life, never a plate it made up. It says what generating will cost and asks before it spends.
It reads the account you built before we showed up — what you push, how you talk, what people turned up for — and writes like that. Not a template with your dish name dropped in.
The presenter you picked opens the reel, face and voice, lip-synced to the words. Formats built on a person are cast from your roster, over a music bed that ducks under the speech.
Word-by-word, sized for a phone at arm's length. Every dish and every dollar on screen is checked against your real menu, because most people watch on mute.
Five neighbourhood tags, not thirty generic ones. Your booking or ordering link written in as the ask, when the format calls for one.
The raw material
Burgers, tacos, a bowl of ramen, the morning's first flat white. If it looks good on the pass, it's enough to work with. Dark or shaky is fine on Starter and up — we lift it, sharpen it and crop it before it goes out.
Photo days
Fifty still formats for the days nobody films. A price tag, a deal card, the chalkboard, new on the menu. Each one is drawn around the photo you sent — same plate, same angle, same light — so it looks like your food, not a stock template.
Stories, feed posts and promos, on every plan.
Your people
A reel of your restaurant should have your people in it. Each person enrols themselves — a photo and a minute of reading aloud, on their own phone — and from then on the agent can put them on camera and give them the words.
Pricing
Every plan posts finished reels and flyers to Reels, TikTok, Shorts and Facebook, in your people's voices, after your yes. Going up buys rougher footage fixed, a reel from a photo alone, and more locations.
You film it properly. We do everything after.
$40/mo
15 reels and 10 image posts a month — about $2.67 a reel.
Send footage that's already good
Shot one-handed between tickets. Send it however it comes out.
$75/mo
12 reels and 25 image posts a month — about $6.25 a reel.
Send whatever you've got
Posting every day. A sentence is enough for a reel.
$150/mo
30 reels, 100 image posts and daily stories — about $5.00 a reel.
Everything in Starter, plus
Three to five locations from one login.
$375/mo
75 reels and 300 image posts a month, pooled — about $5.00 a reel.
Everything in Pro, plus
Questions
Your restaurant's name and street address, and the accounts it should post to. From those it finds your website and menu, your Instagram, your reviews and deals, and your booking and ordering links. You'll see what it found on the dashboard and can correct any of it. If your menu online has no photos, send a few — every reel and flyer is built on them.
Yes. "Reel for the lamb chops, weekend special" is enough. It starts from that dish's own menu photo — always the original picture, never a stock or invented plate — animates it if you've asked for that, casts your presenter, and writes the words. It tells you what the generated part will cost and waits for an approve before spending it.
No. The dashboard is a web page: you ask for a post there, watch it being cut, and say yes to it in the same conversation. If you would rather not open a tab in the middle of service, the same agent answers on WhatsApp and Telegram — it is one conversation either way, and the drop you started on your phone is the one waiting on the screen.
Usually a minute or two for a reel cut from three or four clips. If a step upstream times out, it retries on its own and picks up where it left off rather than starting over. If it genuinely can't finish, it tells you instead of going quiet.
Reply reroll and it writes and cuts again from the same clips.
You don't re-upload anything. Re-roll as many times as you want — the footage
you sent stays put. On the dashboard you can also move a shot, trim it, or
swap one out by hand.
No. A drop sits in the thread until you approve it. You can schedule one for later — "post this Friday at six" — but only a drop you've already said yes to, and the queue is where you take it back. There is no auto-publish setting and no way to turn the approval step off.
Yes. You send each person a link. On their own phone they add a photo and read a short script aloud — about a minute — and from then on lines written for them are spoken in their voice, and they can open a reel talking to camera. The script starts with them saying, out loud, that they agree to it, so the recording is its own consent. Only the person speaking can enrol their own voice, the link expires, and removing someone from the roster deletes their voice and face for good.
To the accounts linked to your restaurant: Instagram Reels and Stories, TikTok, YouTube Shorts and Facebook Reels. If nothing is linked, publishing refuses rather than falling back to some default — there is no shared account behind this.
Not from nothing. Everything starts from a picture you own — the clips you send, or the dish's photo off your menu — and where a format and the photo disagree, the photo wins. When you ask for movement, or the clips run short of the script, it generates seconds that continue your own footage: same kitchen, same plate, same light. It shows the cost and asks before spending.
Today it's one number per restaurant, so in practice it's whoever's phone is on the pass. Per-person accounts are the next thing being built, not something that already works.
On Prep, the reel is as good as the clip: it goes out as it came in. On Starter and up, dark, shaky or soft footage gets lifted, sharpened and cropped before it's cut. Either way it's a real video of your real food — wipe the lens, shoot under the heat lamps, and hold each shot for a few seconds.
Name, address, the accounts it posts to. Send your people a link. Then you can go back to work, and ask for a reel when you want one.