A Griddlekite field guide

A practical content guide for neighborhood restaurants

A simple way to plan useful, local stories around the food, people, and moments already happening at your restaurant.

The research brief referenced for this guide was not available in the project files. These are practical planning suggestions, not research findings.

Start with what is already happening

Begin with the details your team already needs to communicate. Put dates and updates on a short list before brainstorming new topics.

  • Note real changes to hours, menus, reservations, or service.
  • Add confirmed events, seasonal changes, and community plans.
  • Keep a running list of questions guests ask so useful answers are easy to share.

Choose a few story types to rotate

A small set of repeatable prompts can make planning easier while leaving room for whatever the week brings.

  • Food and drink: a dish, ingredient, preparation step, or menu update.
  • People and process: introduce a team member or show a real part of the work.
  • Place and community: share a neighborhood connection or a confirmed local collaboration.
  • Useful details: answer a practical question about visiting, ordering, or an upcoming event.

Make a light, flexible plan

Try a few prompts across the week, then move them around to fit service and staffing. This sample is a starting point, not a required posting schedule.

  • Early in the week: share a real update guests may need to plan a visit.
  • Midweek: capture a dish, ingredient, or preparation moment.
  • Before a confirmed event or special: explain what is happening and when.
  • When it fits: recognize a team or neighborhood moment with everyone’s permission.

Shape each idea for the moment

One moment can be described in different ways depending on where guests will see it. Keep the facts consistent and choose the details that help someone understand it quickly.

  • Use a clear photo or short clip of the actual dish, space, or activity.
  • Include the concrete details that matter: what, when, where, and how to take part.
  • Check names, dates, prices, availability, and permissions before publishing.

Review and adjust

At the end of the week, look at what felt accurate and useful to your guests and team. Note questions or conversations that came up, then choose what to repeat, change, or leave out.

  • Keep the next plan small enough to manage during service.
  • Update a prompt when hours, menu details, or plans change.
  • Treat each plan as a draft that can change with the restaurant.