Everything is shot in-house. Same team, same gear, same standard every time — not a rotating roster of freelancers with different eyes.
Food photography
The hardest thing to shoot well and the thing most restaurants get wrong.
Steam has a window of about eight seconds. Sauce breaks under hot lights. Half the dishes on any menu photograph badly no matter what you do, and knowing which half before the shoot day is most of the job.
We plate with your kitchen, shoot for the platform the image will live on, and deliver retouched files sized for web, print, delivery apps and social.
Video and short-form
Vertical-native. Shot for the format, not cropped into it afterwards.
Hooks in the first second, because that’s the whole game now. We produce in volume — a single shoot day should generate weeks of content, not one hero film that goes out once and dies.
UGC and influencer
Vetted creators only. We check engagement quality before anyone gets a comp meal — no bought followers, no accounts with forty thousand followers and twelve likes.
We handle briefing, seeding, usage rights and follow-up, so the content you paid for can be repurposed into paid media instead of disappearing into someone’s story archive.
Social management
Strategy, calendar, production, posting and community management. Or production only, if you have someone in-house who runs the account — we’ll hand over a library and let them run it.
Frequently asked questions
How much content comes out of one shoot day?
Typically forty to sixty finished stills and fifteen to twenty-five short-form video assets. Enough for four to six weeks of posting.
Do I own the content?
Yes — full usage rights on delivery, across organic, paid and print. We ask to feature the work in our portfolio, and that’s the only reservation.
How far do you travel?
Across southern Ontario as standard. Beyond that we quote travel. We shoot regularly in Toronto, Mississauga, Brampton, Guelph, Cambridge, Niagara Falls and London.
What does a shoot cost?
It depends on whether it’s a half or full day, how many dishes or products, whether video is included, and whether you need a food stylist. Volume brings the cost per asset down substantially, which is why most clients move to a quarterly shoot rather than one-offs.
What do you need from us?
A shot list agreed in advance, a kitchen or space for a few hours, and someone who can plate. We bring everything else.