Restaurant video maker

The action shot is frame one

Not the sign, not the exterior, not the logo. The first thing on screen is the moment: the pour, the cheese pull, the ladle of sauce, the steam lifting off, the slice reveal, the garnish landing. Then the hero dish held still. Then one human beat, a chef or a bartender working. Then one shot that tells the viewer where this is, which is where the room finally appears. Then the ask, with the name, the suburb and how to book.

Photograph it hot, not cold

This is a production note rather than a software one but it decides whether the video works. The garnish and the sauce go on ten to twenty seconds before the shot and hot food is photographed still steaming. Most disappointing restaurant video is a slow orbit around a plate that has sat under lights, and no editing tool fixes a cold dish. The photographs you upload here are the ceiling on how good the video can be.

The thirty second cap that matters most

A business map listing takes video of up to thirty seconds at 720p or better, and that is the asset a local searcher actually sees when they look you up. So the operative length is fifteen to thirty seconds, not the sixty to ninety a website film can run to. Short length here builds three to six scenes, which at promotional pacing lands squarely inside it.

Alcohol has its own rules, and prices have theirs

Drinks marketing codes require the audience to be predominantly of legal drinking age, with thresholds around three quarters in some markets and four fifths in others, and they cover social media explicitly. Models shown drinking generally have to be at least twenty five with identification held on file, and rapid or excessive consumption is prohibited. Separately, the dish on screen has to be the dish that arrives: courts have allowed cases to proceed where advertised food was alleged to be materially larger than what was served. Generic appetising styling is fine; a specific factual claim about size or quantity is not.

How it works, in three steps

1. Step 1

   Upload the action shot first

   Display order is what the director reads, so the pour or the plating goes first and the exterior goes late or not at all.

2. Step 2

   Build the vertical cut short

   Three to six scenes lands under thirty seconds, which suits a map listing, a Reel and a TikTok without a second edit.

3. Step 3

   Put the booking in the closing scene

   Name, area and how to book. A contact scene carries a phone number and a web address, which is what a local video is for.

The full walkthrough with screenshots is in the guide Make a promo video with AI voiceover.

Limits worth knowing

• This builds from photographs. It will not create motion in a still, so the pour has to be photographed at the right moment.
• Eight images per generation, which for a menu led video means choosing four or five dishes rather than showing the whole card.
• Menu prices written into the brief are baked into the export, so a price change means rebuilding.
• The thirteen library tracks are cleared for videos built here. A trending platform sound has to be added in the app after upload.

Questions people ask

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