what i love to do.
How I work with restaurants, bars and brands:
three ways to work together, ongoing partnerships or one-time project. On location across Helsinki, or in the studio when the project needs it.
PHOTOGRAPHY
A professional set of pictures for your visual purpose.
Food, drinks, interiors, people, atmosphere. Shot on location in your space, or in my Helsinki studio when the project calls for controlled light, product work, or a clean editorial look. Delivered ready for menus, websites, ads and social.
SOCIAL MEDIA & CONTENT
The full content side of your business, handled monthly. Strategy, photo and video shoots, captions, scheduling, Google and Meta Ads when it makes sense. My best package.
For elevating your brand.
video production
For social media and websites.
Short-form video for social, plus longer pieces for websites and campaigns. Filmed and edited end-to-end by me, so the look stays consistent and the turnaround stays fast. Good for launches, new menus, or building a content library you can use all year.
Questions & Answers
01.
Do you shoot single sessions or ongoing projects?
Both, but I do my best work on ongoing projects. A single session gives you images, while a few months together gives you an identity. When I stay with a place long enough to learn its rhythm, I can rebuild the visual story from the ground up instead of decorating what's already there. That's the work I enjoy most, and it's the work that actually moves numbers.
02.
Why does a hospitality background matter for you?
Because I worked in it. I know what makes someone stop scrolling and consider to book a table, and it's rarely the prettiest plate. It's the light on the bar at 7pm, the pass during service, the thing a guest recognises before they've read a word.
03.
Do you only make content, or do you handle the advertising too?
Both, and personally, they belong together. I plan and run Google and Meta campaigns alongside the production, so the images and video are built for where they'll actually appear. The ad budget goes directly to Google and Meta from you and is never part of my invoice. You see exactly what's spent. A restaurant needs more reservations than likes, don't you agree?
04.
What does working together actually look like?
We start with a conversation about what the place is, not what it should look like online. Then a production plan, a shooting rhythm we can sustain, and a campaign structure with reporting you can read. I keep a small client list on purpose so I handle every part myself, from the shoot to the grade to the ads.
05.
Do you work with more than one restaurant at a time?
Yes, but never with two that compete for the same table, for a practical reason: I can't build a distinct identity for two places if I'm pulling from the same ideas and pointing ads at the same people. Every food culture deserves to be told on its own terms, not as a variation of the last project. It's one of the reasons the client list stays short.
