The weeks before an opening are the busiest there are. That’s exactly when people need to know you’re coming. I take on the marketing from start to finish, so you can focus on the build, the team and the menu.
Openings and launches
- Logo and identity, if you don’t have them yet
- Coming soon site with a waitlist
- Setting up Instagram, TikTok and your Google profile
- Content from the build and the team
- Ads to grow the waitlist
- Invitations and the soft opening
- The first shoot in the finished venue
- Then a steady monthly rhythm, with numbers
A coming soon site with a waitlist, social media that shows what’s coming, and ads that make people curious. Ember & Table opens in November 2026 in Rotterdam’s Oude Haven, and is already collecting guests through emberandtable.nl.
The waitlist gets invited first. At the soft opening I shoot the first real images in the venue, and we get Google reviews going straight away.
Restaurant De Drie Linden in Nieuw-Beijerland closed after a fire. A countdown and a waitlist keep guests involved until the doors open again in 2027.
Work
- emberandtable.nlView live
Ember & Table
Coming soon site · Grill and cocktail bar, Rotterdam
A new grill in the Oude Haven where you choose your cut at the table. Opens November 2026; until then the site builds a waitlist.
Waitlist · Fire video and loading screen · Own domain and hosting
- restaurantdedrielinden.comView live
De Drie Linden
Reopening after a fire · Restaurant, Nieuw-Beijerland
The restaurant closed after a fire. The site counts down to the 2027 reopening and keeps guests involved with a waitlist.
Countdown · Laposta waitlist · Separate mobile video
Price
Usually a fixed fee for the start-up period, then a monthly fee with no minimum term.
Questions
When should I start?
Ideally two to three months before opening. That leaves time to build a waitlist and get your social media going. Shorter works too, it just gets a bit tighter.
Can you help with the venue itself?
Yes. From my years behind the bar I can help with the bar, the menu, staff and the guest experience.
