Marketing that understandsthe flavour of hospitality.
Strategy, content, photography, video and activities that genuinely support your venue’s sales. We stay close to owners, teams and the everyday life of restaurants.
We are a small, specialised agency. We deliberately work with a limited number of brands because we value a close relationship with the owner, a real understanding of the venue and quality that matters.
We visit our clients, step into the kitchen and dining room, talk to the team, photograph, film and plan the next activities. This keeps communication authentic, current and effective.
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Fewer clients. More attention.Better marketing.
Guest experienceDetail and presentationThe real people behind the brandContent created on locationTeam and standards
01 / EmotionContent that holds attention.
02 / AtmosphereWe show fire, movement and genuine craft.
03 / CraftWe are where hospitality happens.
02Comprehensive service
From strategyto complete delivery.
We combine hospitality expertise with marketing craft. One team organises your communication and delivers it consistently.
01
Comprehensive marketing strategy
We begin with an audit of the venue, brand and competition. We define positioning, audiences, goals, budget, channels and a practical plan that can be implemented consistently.
Audit and positioning
3–12 month plan
Goals, KPIs and budget
02
Social media
We manage communication from the initial idea through publication. We create content calendars, copy, graphics, reels, stories and campaigns, and we moderate comments and messages.
Facebook, Instagram, TikTok
Planning and publishing
Moderation and reporting
03
Content creators
We visit the venue regularly and create content in its natural rhythm. We show the people, kitchen, products, service and emotions that cannot be recreated from behind a desk.
Regular content days
Authentic formats
Personal brands within the team
04
Video and photography
We photograph food, interiors, teams and events, and produce reels, commercials, interviews and brand films. Every asset is planned for a specific channel and purpose.
Food & interior photography
Reels and short-form video
Brand films
05
Traditional media and PR
We combine online communication with press, radio, television and local media. We prepare story angles, press releases, statements and promotion plans that build recognition.
Press, radio and TV
Media relations
Press releases
06
Culinary events
We create the concept, programme and communication for events — from openings and tasting dinners to shows, festivals, menu launches and brand activations.
Concept and event plan
Promotion and media
Event photography and video
07
Menu engineering and food styling
We work on the menu concept, recipes, food cost, pricing and profitability. We then refine plating, food styling and the way dishes are presented in the menu and in photographs.
Recipes and food cost
Pricing architecture
Plating and menu design
08
Team training
We deliver practical training for chefs, cooks, bartenders and waiting staff. We combine operating standards, sales, guest service and a consistent brand presentation.
Kitchen and bar
Service standards
Sales and communication
09
HORECA interior design
We improve the appearance and functionality of restaurants, hotels, bars and shared spaces. We design interiors where guests can find their way easily, feel at ease and want to stay longer.
Comfort and functionality
Light, colour and detail
Interior aligned with the brand
Food costPlatingPhotography
03A menu that works
Guests buywith their eyes first.
A good menu must suit the concept, remain operationally consistent, be profitable and look appealing. We bring all these elements together in one process.
Concept and offerA menu structure tailored to the venue, the kitchen’s capabilities and guest expectations.
Recipes, food cost and pricingPortion standards, calculations, margins and a clear pricing structure.
Food styling and presentationPlating, preparation for photography and an attractive menu design.
We combine light, movement, people and detail in content made for reels, campaigns, menu launches and regular venue communication. We film on location when the kitchen is truly alive.
People behind the brandCharacter begins in the kitchen
ProductA detail that makes you stop
PlatingPrecision captured on camera
ContrastLight builds appetite
TextureA close-up makes the difference
Food stylingA composition ready to publish
AppetiteA shot made for reels
FireEmotion at the table
VarietyEvery concept has its own language
AtmosphereHeat, movement and true craftsmanship
EnergyHospitality happens live
05The complete ecosystem
What else shouldbe under control?
Effective restaurant marketing does not end with publishing a post. We can also organise every other point where guests interact with your brand.
01
Advertising and performance
Meta Ads and Google Ads campaigns, remarketing and promotion of reservations, deliveries, events and seasonal offers.
02
Branding and materials
Naming, visual identity, graphics, menus, POS materials, posters, signage and a consistent brand voice.
03
Websites and local visibility
Sales-focused websites, Google Business Profiles, local SEO fundamentals, analytics and a clear path to booking.
04
Reviews and creator relations
Review acquisition systems, crisis response, influencer partnerships and cooperation with local ambassadors.
Guest experienceThe interior is part of the brand
06HORECA interior design
A place wherepeople want to stay.
We help restaurants and hotels improve the appearance, functionality and atmosphere of their interiors. We consider what guests see from the moment they enter, how they move through the venue and whether the space makes them feel at ease, comfortable and looked after.
01
Layout and functionalityClear zones, comfortable guest and staff flow, and ergonomics suited to the venue’s daily operation.
02
Atmosphere and comfortLighting, colours, materials, acoustics and details that make a restaurant or hotel feel welcoming and natural.
03
Brand consistencyAn interior aligned with the concept, menu and communication — appealing to guests and ready for photography and video.
Even the best advertising cannot replace great service. That is why we support the kitchen, bar and front of house, and use events to build relationships with guests.
Team training
Chefs, bartenders and waiting staff
Service standards, suggestive selling, guest communication, work organisation, presentation of food and drinks, and a consistent team image.
Culinary events
A reason to visit
Openings, menu launches, tasting dinners, live cooking, guest chefs, festivals and brand events — from concept to photo and video coverage.
PracticeKnowledge applied to everyday service
08Events
We create eventsthat come alive.
From the concept and programme through partners, exhibitors and promotion to on-site management and photo-video coverage. We also know hospitality from the perspective of large, demanding productions.
Częstochowa / March 2026
Targi GASTRO & HORECA
We co-created a major hospitality trade event that brought food producers, equipment and supply companies together with venue owners, chefs and buyers. The event hosted culinary shows, business meetings and presentations of the latest solutions for the HORECA market.
130+exhibitors
2 000+visitors
1 daydedicated to hospitality
Special guests
Karol OkrasaKurt Scheller
City format / multiple editions
Festiwal Smaku
A recurring project that gives residents a clear reason to discover local hospitality. Restaurants prepare special festival menus and dishes, while we unite them through a shared concept, communication, photo sessions, promotion and event coordination.
The festival drives traffic to participating venues, showcases chefs and teams, and creates valuable material for each restaurant’s future communication.
KielceCzęstochowaGliwiceOpoleZabrzeBielsko-Biała
09At work
Behind every strong shotis solid preparation.
On set, we take care of light, the kitchen’s rhythm, detail and authenticity. We work closely with the team so production does not disrupt the venue and the content genuinely shows its character.
10What do people say about us?
Cooperation builton substance.
We value the opinions of people who understand the pace of hospitality and have worked with us on real projects, productions and events.
Mariusz KulikHead Chef
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We work together on hospitality content and events. The team understands the pace of a kitchen, prepares the plan well and does not overcomplicate production. It is a focused and well-organised cooperation.
Robert PasiekOwner, S7 Hotel & Blue Line Restaurant
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In a hotel and restaurant, the offer, service and communication need to be consistent. I value the effort to understand the place and ideas based on its real needs rather than a ready-made template.
Tomasz BartylaHead Chef
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It is easy to work with people who understand that hospitality has its own rhythm. Productions are well prepared while leaving room for authenticity and the real work of the team.
Łukasz JaniszewskiHead Chef
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I appreciate the preparation and straightforward approach on set. The content is created efficiently, without unnecessary disruption, while the food and the people remain the focus.
Mirosław KałaHead Chef
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Good organisation and a quick response are essential at events. The cooperation is collaborative, the scope is clear, and the team knows how to adapt when the event takes on a life of its own.
11Our team
A small team.A great deal of care.
We combine strategy, content, video, photography and design. Everyone owns their area, but we all work towards one coherent result for the venue.
CEO / Owner
Jacek Tolewski
Strategy, client relationships, project direction and comprehensive coordination for HORECA brands.
ASPhoto coming soon
Content Creator
Aneta Sakowska
Communication ideas, publishing calendars, copy and formats that turn the venue’s everyday life into engaging content.
Video
Michał Adamus
Video production, kitchen and dining-room footage, reels, brand films and dynamic event coverage.
CTPhoto coming soon
Photography
Cyprian Trel
Photography of food, interiors, people and atmosphere — from social media content to brand sessions.
MKPhoto coming soon
Graphic design / Photography
Maciek Kowalczyk
Communication design, advertising materials, retouching and preparation of imagery and layouts for digital and print.
Ongoing expert collaborationIndustry expertise
Interior designer / Studio Deccor
Beata Michalak
Professionally involved in interior design for over a decade. She designs private and commercial spaces, combining aesthetics with functionality and an individual approach to each client’s needs.
In HORECA projects, she helps us create comfortable, welcoming and coherent spaces — from the initial concept and equipment selection to styling and the details that shape the venue’s character.
HORECA interiorsAesthetics, function and guest comfort.
12How we work
Close to your venue.Step by step.
We do not start with a ready-made package. First, we understand the business, then define a scope that reflects the team’s real needs and capabilities.
01
We get to know the venue
We talk with the owner, visit the kitchen and dining room, and analyse the offer, guests, competition and current communication.
02
We set the direction
We define goals, priorities, brand style, channels, schedule, budget and responsibilities on both sides.
03
We create on location
We visit regularly, photograph, film and gather stories that come directly from the real life of the venue.
04
We publish and promote
We edit the assets, write the copy, publish at the right time and add paid promotion where it makes sense.
05
We measure and improve
We review results, draw conclusions and update the plan. Marketing evolves with the venue, the season and guest behaviour.
No. We can take care of the entire brand communication or focus on a selected area. We combine strategy, content production, advertising, traditional media, events, menus, training and interior design into one coherent plan.
02How often do you visit the venue?+
We set the frequency based on the venue’s pace and communication needs. Ongoing support includes regular photo and video days plus additional visits for menu launches, events and important occasions.
03Can we start with a single project?+
Yes. A content day, menu project, opening campaign or event is a good way to experience how we work before starting ongoing cooperation.
04Do you only work with restaurants?+
We work across the HORECA market: restaurants, cafés, hotels, catering businesses, food trucks, product brands, distributors and culinary event organisers.
05Do you guarantee a specific sales result?+
We do not promise numbers before understanding the business. First, we set realistic goals and how they will be measured. Then we consistently test, analyse and develop the activities with the strongest impact on bookings, footfall and sales.
Let’s start with a conversation
Your venue deserves marketingthat truly understands it.
Tell us about your venue, its biggest challenge and your goal for the coming months. We will come back with a proposal for the first steps.
HORECACREATORS.PL
